Krug and Pepe

Dinner at Old Tower in Beijing.

Krug Grande Cuvée, 173ème Édition, ID 124007 - this has got that classic toasty brioche nose of Grande Cuvée, while the acidity on the palate was on the high side.

2021 Emidio Pepe Trebbiano d'Abruzzo - with the first whiff I thought this may have been a little corked, but the others felt this was OK. Nose showed a little bit of toast. On the palate there was still acidity, but we've also got some ripeness and then the bitterness on the finish.

2022 Armand Heitz Rully 1er Cru Marissou - classic butter nose with toast and flint.

Full post on dinner is here.

Three Italians

2015 Valentini Trebbiano d'Abruzzo - the wine was showing a nice and toasty fragrance, which also seemed a little fat. The palate was kinda rounded but still got a nice amount of acidity for balance. Drinking well.

Bought from Andromeda for HKD 1,700.

2007 Rinaldi Barolo Brunate Le Coste - the nose was really fragrant and lovely, very floral, and nice and sweet like candy, but this was also a little sharp and alcoholic at first. The palate was showing ripe and stewed fruits that would be typical of a wine that is much older, and we've definitely got the acidity on the palate as one would expect. Pretty nice.

2008 Sassicaia - decanted for an hour before putting back in the bottle, then triple-decanted about 1½ hours after first opening. Started drinking nearly 3 hours after opening. This was smoky, minty, meaty, and really fragrant. Classic Sassicaia. Soft enough on the palate but still got the concentration.

Full post on dinner is here.

Valle Reale and Feyles

Dinner at Estro.

Pierre Péters Cuvée de Réserve, dégorgée le 31 Octobre 2023 - good depth on the palate here along with a good balance, as it was neither too ripe nor too acidic, with a hint of bitterness and a decently long finish. Nice nose of marmalade.

2018 Valle Reale Vigna del Convento di Capestrano - a little toast with some lemon on the nose at first. The palate was more ripe than I had expected, a little too round and soft compared to what I was looking for. Definitely felt the alcohol on the palate... but there was an elegant fragrance here. Later on when the wine opened up more, the palate became more acidic.

2014 Feyles Barbaresco Riserva Bordini Vigna di Montesommo - smoky, gamey, a little bretty and medical, along with forest and potpourri notes.

Full post on dinner is here.

2020 Emidio Pepe

Dinner at Estro.

Lagille L'Inattendue, dégorgée en Juillet 2023 - yeasty and toasty nose, with a little marmalade. Acidity was on the higher side thanks to the low dosage.

2020 Emidio Pepe Trebbiano d'Abruzzo - initially showed a little bit of toast, perhaps the wine was too cold. The palate was much more rounded and soft than I had expected. Nice and flinty, slightly caramelized, with maybe a hint of Chinese licorice.

Full post on dinner is here.

Champagne, Valentini, Grange

Dinner at Andō.

Krug Grande Cuvée, 171ème Édition, ID 322022 - very toasty nose, and also pretty yeasty.

2002 Bollinger Grande Année, dégorgée en mars 2011 - the nose was much bigger and much more open, pretty ripe now as the wine has aged nicely. Notes of Chinese licorice, caramelized sugar, and marmalade. Drinking well.

2017 Valentini Trebbiano d'Abruzzo - drank after decanting for more than 45 minutes. The nose was so nice and open, with big toasty notes, along with some flint. In fact, we all felt that the nose could have been mistaken for a Meursault from Coche-Dury.

1998 Grange des Pères Rouge - served about 1½ hours after opening. Very nice and elegant, with plenty of leather along with a little medicinal and savory minerals on the nose. Just so smooth and drinking beautifully.

Full post on dinner is here.

Italian night

Dinner at Estro.

Jeaunaux-Robin Brut Rosé Le Dessous de la Cabane - lovely on the nose, with nice strawberries and red fruits. Good balance on the palate.

2016 Emidio Pepe Trebbiano d'Abruzzo - served after 25 minutes in decanter. Pretty toast nose, but surprisingly ripe and round on the palate, without much acidity. A bit more body, and about 45 minutes in there was a bit more bitterness on the finish.

2016 Vietti Barolo Castiglione - ripe fruit, sweet on the nose, so fragrant with a little leather.

Full post on dinner is here.

1940 Pichon and Pepe

Dinner at 8½ Otto e Mezzo Bombana.

2012 Emidio Pepe Trebbiano d'Abruzzo - surprisingly smoky and also very toasty. Good acidity and body, with some ripenss on the nose. Pretty round on the palate with food. No longer toasty an hour later, but the alcohol was pretty prominent on the palate.

1940 Pichon Lalande, rebouché au château en 1991 - served undecanted 15 minutes after opening. Big, open nose that was very smoky, with sweet fruit. Showing some green grass some 30 minutes after opening, drinking very nicely, with plenty of cedar notes. Can't stay in glass too long as acidity comes out too quickly. Sediment started to get in the glass after several pours. More than an hour after opening this showed some prunes, and earthy notes about 1½ hours after opening. With a fresh pour we've got sweet fruit on the nose, but acidity was still high, and tannins starts to make itself felt. Then a little savory and smoky like soy sauce. Pretty nice.

Bought from Altaya for HKD 3,500.

Full post on dinner is here.

Charmes and friends

Dinner at Forum Restaurant.

2018 Emidio Pepe Trebbiano d'Abruzzo - pretty fragrant nose, a little acetone with a little flint, and kinda on the lean side.

2018 Gantenbein Chardonnay - served 2 hours after opening. Already showing beautifully with toasty oak that definitely reminded one of Meursault, but more elegant. Four hours after opening this was still showing flint and toast. Drinking so, so well.

2010 Joseph Roty Charmes-Chambertin Cuvée de Très Vieilles Vignes - decanted 15 minutes after opening and served 1 hour after opening. Nose was definitely oxidized, showing a little stewed fruit, and more savory notes on the nose. Improved a little 1½ hours after opening, but still off.

2002 Claude Dugat Charmes-Chambertin - served 2 hours after decanting. Very nice and elegant, with a good mix of fruit and leather notes.

1992 Bryant Family - served 2 hours and 15 minutes after decanting. Nose was soooo fragrant, with mint, tobacco, pencil lead. Soft and rounded on the palate, with a touch of sweetness. Opened up to show a huge nose with leather and a hint of green pepper. Absolutely fantastic.

Full post on dinner is here.

2014 Valentini

Lunch at Sushi Saito.

2014 Valentini Trebbiano d'Abruzzo - flinty, surprising a little buttery, more ripe than expected and not as lean.  Still has the lemon citrus notes.  The finish turned more acidic and dry later.

Full post on lunch is here.

Valentini and La Sirena

Dinner at Caprice.

2014 Valentini Trebbiano d'Abruzzo - very nice and toasty.  Absolutely beautiful.

2000 La Sirena Syrah - opened for 1½ hours without decanting.  Minty, fragrant, sweet fruit, and a hint of coconut butter.  Good acidity on the palate.

Full post on dinner is here.

Ganevat, Valentini, Durieux

Dinner at the Flying Elk.

2014 Jean-François Ganevat Grusse en Billat

2008 Valentini Trebbiano d'Abruzzo - big, toasty nose with coffee notes.  Soft on the palate.  Very nice.

2014 Yann Durieux DH Rouge - nice and floral, almost a little like Leroy.  A little ripe and sweet on the nose with dried herb notes.  Good acidity on the palate.

Full post on dinner is here.

85 Guigal and Santoleri

Dinner at Orto.

2009 Nicola Santoleri Crognaleto - bland at first, but became nutty and metallic with prosciutto.  A little ripe on the palate later on.

1985 Guigal Côte-Rôtie Brune et Blonde - very smooth on the palate, but towards the end slightly denser than expected as we did not decant.  A little violet and leather on the nose.  Pretty nice but this wine is on the way down.

Full post on dinner is here.