2020 Cossard Chard

Drinking at home.

2020 Frédéric Cossard Chardonnay - definitely got that flinty and mineral nose, and very ripe both on the nose and on the palate, although there's plenty of acidity, too. Lots of white flowers on the nose, and almost a little honey.

2004 Pax Moriah

Drinking at home.

2004 Pax Cuvée Moriah - started drinking 10 minutes after decanting. Very ripe and jammy, lots of blackcurrant. A little alcoholic thanks to coming in at 15.9%. Plenty of vanilla oak and blueberry. Second pour after 1 hour in decanter, still going strong, very alcoholic on the nose now. Very sweet. It's amazing how I could still feel the tannins on my tongue after 20 years. Delicious.

2022 Blue Mountain

Drinking at home.

2022 Blue Mountain Chardonnay Estate Cuvée - flinty, vanilla, surprisingly buttery, very oaky, nose was very alcoholic with lots of aromatics. Really ripe and the oak is very obvious and in-your-face. There was some acidity on the back end but overall this is much riper than expected.

Oceanic pairing

Dinner at Plaisance by Mauro Colagreco.

Tempera Eterna I - a sparkling green tea made with sea fennel and lemon. The nose was interesting as it showed fermented and savory notes.

2018 Bisson Spumante Metodo Classico Abissi Riserva Marina - some nice, caramelized notes on the nose. Some acidity here, but there was definitely some bitterness on the palate.

2021 Domaine de Bellevue Muscadet Gabbro Clos des Bouquinardières - nose got plenty of toasty oak, and very flinty. Good acidity on the palate.

2020 Les Quatre Piliers Touraine Bel Air - the nose seemed waxy, more reductive, more intense. It did open up after a while and the nose was a little more buttery.

2022 Antonin Cosnier Pernand Vergelesses 1er Cru En Caradeux - very big toasty nose, and very buttery. Surprisingly beautiful.

2021 Joseph Phelps Cabernet Sauvignon - very classic Napa cab, with sweet fruit and smoke on the nose, also a little minty. Obviously very young and vibrant.

2023 Santo Stefano Moscato d'Asti - fragrant nose of honey, orange blossom water, and perhaps a little pear juice, even. Very pleasant to drink.

Full post on dinner is here.

2004 Maiden and 2010 MNSC

Dinner at Imperial Treasure Fine Chinese Cuisine in Tsim Sha Tsui.

2010 Hospices de Beaune Beaune 1er Cru Cuvée Rousseau-Deslandes, mis en bouteille par Lucien Le Moine pour MNSC - started drinking after 10 minutes in the decanter. The big familiar toasty nose showed up right away, along with wonderful fruit that was not quite jammy like a Cali, but fresh and lively nonetheless. Delicious.

2004 Harlan Estate The Maiden - started drinking after 45 minutes in the decanter. Initially the nose was a little more muted than expected, with perhaps slightly more Asian spices. Second try showed a bigger nose along with stronger alcohol, now opening up more and packing a punch. Got that big, woodsy nose with smoke and grilled meats. This was really nice now. Plenty of sweet fruit left, too... and got the sweetness on the palate.

Full post on dinner is here.

1943 Sisqueille

Dinner at Ambassador Chinese Cuisine Tianmu in Taipei,.

1943 Sisqueille Rivesaltes, mis en bouteille 2012 - nose was slightly sharp and alcoholic, showing notes of grape jelly, nutty, honey, caramel, and Medjool dates.

1976 BV

Dinner at LALA.

1976 Beaulieu Vineyard Georges de Latour Private Reserve - started drinking 10 minutes after decanting. Very smooth on the palate 20 minutes in, with smoke and stewed prunes on the nose. With saucisson this brought out the metallic flavors on the palate. Additional woodsy and a little meaty notes showed up, and this was really fragrant after an hour in the decanter, with more toasty notes. Perhaps there was a whiff of brett about 1½ hours in. While this was still drinking well for its age, it's clearly not as "fresh" and lively as the slightly younger bottle tasted just a day before.

Full post on dinner is here.

1981 Silver Oak

Light meal at Caprice Bar.

R. Pouillon Grande Vallée, dégorgée 2e trimestre - very fresh on the nose, floral and fragrant. Nice with good complexity on the palate, and I thought I tasted the meunier. With time the nose became more caramelized, and the wine became more alluring.

1981 Silver Oak Cabernet Sauvignon Napa Valley - started drinking around 15 minutes after opening without decanting. Surprisingly big and lively nose, with lots of coconut and plenty of sweet fruit hanging around after more than 40 years. This was such a classic Cali cab, with leather and a bit of smoke thrown in. After about an hour the nose had really opened up well. The bottle was in excellent condition, as evidenced by the immaculate labels and a level that was into neck. Drinking very, very well and I would never have guessed this was more than 25 years old.

Full post on the meal is here.