La Colombe Féchy

Drinking at home.

2018 La Colombe Féchy - nose of tropical fruits, riper on the palate than expected, but still got acidity here.  A hint of pungent nose.  A little grippy on the palate.

Daishichi and Ducru

Dinner at Nikushou.

Daishichi Kimoto Junmai Daiginjo Shizuku Genshu Tamayori Gozen Ginkan (大七  生酛純米大吟醸雫原酒  玉依御前  銀漢), 2013 - a limited edition of 1,200 bottles released to celebrate the 1,200th anniversary of the founding of the monastery on Mount Koya (高野山) by Kobo-daishi (弘法大師).　With a seimaibuai (精米歩合) of 50%.  Nose of banana, sticky rice, a little sharp alcohol, kinda like paint thinner.  A little bitter on the palate.  Later this softened up after more aeration, and got sweeter on the palate.

2001 Arnaud Ente Puligny-Montrachet 1er Cru Les Referts - oxidized nose, almost Chinese licorice, with lovely lemon citrus.  Acidity was not too high.

1986 Ducru-Beaucaillou - Served 1½ hours after decanting.  Smoky with a hint of grass.  Actually it was TCA and the wine was lightly corked.  Some graphite and mint, leather.  Pretty nice after 3 hours when the wine has fully opened up, and the TCA faded into the background.

1997 Dubois Chasselas Réserve de la Famille - oxidized nose, sweet like Chinese licorice, but flat on the palate with zero finish.  A little later showed a little flinty notes, and also grassy and green notes.

Full post on dinner is here.

Swiss wine day

Tasting at Lavaux Vinorama.

2017 Jacques et Aurelia Joly Lavaux Pinot Gris - very floral, beautiful, just like an Alsatian pinot gris.  Notes of stone fruits like peaches, tropical, flinty.

2018 Robert et Vincent Chevalley Rivaz Sauvignon - more flint here, leaner on the nose, but interestingly ripe and rounded on the palate.

2018 Jean-Marc Favez Chardonne Viognier - really floral and perfumed, ripe and sweet on the nose, with some sweetness on the palate but also a bit of flint and stone fruit.

2016 Pinguet St-Saphorin - a blend of 70% pinot noir, 20% diolinoir, and 10% mara.  Fruity but a bit more heavy and firm, with a little potpourri.

2016 Béat-Louis Bujard Villa Novara - a blend of merlot, cabernet sauvignon, and syrah.  Sweet nose like bubblegum, with lots of sweet sugar and very exotic.  Unfortunately the palate was just so-so and light.

Lunch at Là-Haut in Chardonne.

2016 Gantenbein Chardonnay - decanted prior to serving.  Very big nose of toast, more ripe and mature, more buttery, more coffee, and more open and flamboyant. Very delicious.

2015 Coche-Dury Meursault - initially very restrained, showing toasty notes and lots of flint.  Thirty-minutes after decanting the toasty notes got much stronger, but the palate also remained lean with higher acidity.  This was obviously more complex, with lemon citrus notes.  One hour after decanting this became more elegant.

Dinner at a friend's home.

2005 Cheval Blanc - decanted for 1½ hours prior to serving.  Pungent and very bretty, a little dirty, smoky.  Lots of concentration here, with decent amount of fruit underneath the smoke.

Full post on the day is here.

Daley Blanc de Noir

Lunch at Lung King Heen.

2016 Domaine du Daley Blanc de Noir Grand Réserve - lots of tropical stone fruit, fresh and vibrant, with flinty notes.  Was this really a pinot noir?!

Full post on lunch is here.