Yattarna and d'Esclans

Lunch at Sushi Saito.

2015 Penfolds Yattarna - nice and toasty, flinty, really beautiful nose. A little ripe on the palate but the finish was a little flinty.

Full post on lunch is here.

Drinking at home.

2018 Château d'Esclans - red fruits, more fruity, more sweet on the nose, and a little flint. Slightly better on the palate than Rock Angel.

Krug and rosé

Drinking at home.

2019 Caves d'Esclans Rock Angel - a little flinty on the nose, some red fruits. Boring on the palate with a short finish.

Krug Grande Cuvée - very oxidized, caramelized, sugar cane, savory Chinese salted plum. Beautiful.

Celebration drinks

Drinks at a friend's home.

2009 Roses de Jeanne Côte de Béchalin, dégorgêe avril 2016 - nice and toasty nose. Good ripeness on the palate but still got some acidity.

2014 L'If - served 1 hour after decanting. First whiff was very fruit forward with exotic vanilla, but closed down 30 minutes later, and opened up again after 2 hours in decanter, with more smoke.

1996 Yquem, en demi-bouteille - the color was much darker than expected. Nose showing marmalade, a little nutty, and a little acetone. Not as sweet on the palate as expected.

Avani twin

Lunch at a friend's home.

2020 Avani Amrit Pinot Gris - reductive nose. Definitely a little flinty.

2018 Sylvain Pataille Marsannay Rosé Fleur de Pinot - flinty with minerals, with nice red fruits.

2017 Avani Syrah The Earth - really fragrant and floral, lots of violets and eucalyptus. Not your box standard Aussie shiraz and reminds me of Giaconda's syrah. Beautiful.

Full post on dinner is here.

2007 Biserno

Lunner at Estro.

2007 Biserno - served 30 minutes after decanting. Good sweetness on the nose, with vanilla, smoke, and cedar. Very fragrant 15 minutes later, with lots of mint and more smoke. About 1 hour after first pour the nose turned mostly to smoke and woodsy notes. Still pretty tannic.

Full post on lunner is here.

Burgs and old Grange

Dinner at a friend's home.

2014 Nicolas Joly Clos de la Coulée Serrant - nose was pretty typical of this wine, reductive and slightly pungent, with honey and pollen notes. Pretty ripe and rounded on the palate.

1983 Taupenot-Merme Charmes-Chambertin - served 1 hour after decanting. Mushroom, leather, and some eucalyptus on the nose. Nice and mature with good sweetness on the palate.

2004 Ponsot Clos de la Roche Cuvée Vielles Vignes - decanted 40 minutes after opening and served 1½ hours after decanting. Initially very open and fragrant, lots of leather, not too sweet and fruity. Pretty fragrant 2 hours after decanting and got better, showing toasty and woodsy notes.

1981 Penfolds Grange - decanted just before serving almost 2 hours after opening. Tons of exotic coconut, lots of sweet vanilla and mint. Somehow died 30 minutes after decanting, and additional pours were much leaner, more smoky leather and not a lot of fruit. Need to note for future reference that 2½ is the limit for this wine.

Sake for flowers

Meal at Godenya.

Beau Michelle Snow Fantasy (ボー・ミッシェル スノーファンタジー うすにごり生原酒), 2021-22 - served at 9°C. Seimaibuai (精米歩合) of 60%. Sweet and fruity with some light lactic acid.

Hirotogawa Junmai Daiginjo Nama (廣戸川  純米大吟醸  生), 2021-22 - served at 12°C.  Seimaibuai of 45%. A little more dry. Some sweetness here but definitely got that long and dry finish.

Kaiun Unfiltered Junmai Nama (開運  無濾過  純米生), 2021-22 - served at 16°C. Seimaibuai of 55%. Tasted much sweeter together with the salty dried mullet roe, and much richer on the palate. Sweet on the attack but some dryness in the long finish.

Jyuji Asahi Junmai Ginjo Genshu (十旭日  純米吟醸原酒), 2009-10 - served at 23°C. Seimaibuai of 55%. Fermented flavors like Chinese salty plum thanks to the aging. Sweet and so interesting.

Takesuzume Yamahai Junmai Ginjo Unfiltered Nama (竹雀  山廃純米吟醸  無濾過生), 2016-17 - served at 45°C. Seimaibuai of 50%. Very, very fermented notes, also with some Chinese salted plum. The warmth of the high serving temperature is nice.

Fumotoi Junmai Ginjo Nama (麓井  純米吟醸  生), 2021-22 - served at 12°C. Seimaibuai of 55%.　This tasted pretty bland, like some rice water, and dry on the palate. Meh.

Hikomago Junmai Ginjo (ひこ孫  純米吟醸), 2009-10 - served at 50°C. Seimaibuai of 50%. Good balance between acidity and sweetness, with fermented notes thanks to the aging.

Eikun Daikoshu Kohaku (英君 古酒こはく), 1968 - made in S43BY and aged for 10 years. Poured onto the dessert.

Full post on the meal is here.

81s for a friend

Lunch at Clarence.

2016 Didier Dagueneau Buisson Renard - still relatively lean on the palate but much riper than expected, especially at the beginning. Lemon citrus notes.

1981 Trimbach Clos Ste. Hune - very smooth and elegant, not in-your-face or powerful at all. Still lively some 1½ hours after decanting, with lemon citrus and some flint. Great acidity balance with some maturity to tone things down.

1981 Sassicaia - minty nose but a little green, still got some sweet fruit, elegant and smooth but not so lively anymore. Almost 2 hours later this opened up and was showing much better.

Full post on lunch is here.