Groffier Amoureuses and Gaja Sori San Lorenzo

Dinner at la FESTA in Taipei.

2008 Robert Groffier Chambolle-Musigny 1er Cru Les Amoureuses - beautiful nose right after popping the cork, with coffee, nutmeg, red fruits, mint, hazelnut, toasty corn, toffee and lovely floral notes.  So young but already a pleasure to drink now.

1995 Gaja Barbaresco Sori San Lorenzo - opened for 30 minutes and decanted for an hour prior to serving.  Minty, potpourri, dried herbs, really ripe and sweet fruit, alcohol was high but surprisingly not sharp.  Sous bois and licorice.  Still very powerful and concentrated.  This wine has a long, long way to go.

Full post on dinner is here.

La Chapelle, Montrachet, Charmes and Noble

Dinner at Danny and Company in Taipei.

2002 Fleurot-Laroze Le Montrachet - nose was initially toasty and smoky, with some sweetness.  While toasty notes faded it became buttery, coconut, pineapple, apricot and straw.  Sweetness remained throughout in the nose. Opened 1 hour prior to dinner and decanted at the start of dinner.

1999 Geantet-Pansiot Charmes-Chambertin - eucalyptus, mint, pine needle and sweet.  Very enjoyable.

1998 Jaboulet La Chapelle - forest, dried herbs, potpourri, fragrant and beautiful.  Acidity was surprisingly a little high.  Opened 4 hours prior to dinner but not decanted.

2006 De Bortoli Noble One - honey, marmalade and a little acetone.

Full post on dinner is here.

90 Krug and 97 Mortet Chambertin

Lunch at Bistronomique.

1990 Krug - this was clearly an aged Champagne, with the caramelized sugar notes that I would describe as "oxidized", but without any negative connotation as it's exactly what I love about old Champagnes.  However this is still a vibrant wine, with lots of life still left and the acidity was still high.  Also notes of orange and straw.

1997 Denis Mortet Chambertin - a little sharp at first, like nail polish. Opened up to reveal a beautiful nose with black fruits, eucalyptus, cedar and a little toasty corn.  A very lovely wine.

Echigoheiya Junmai Ginjo (越後平野 純米吟醸) - sweet on the palate, with a prominent nose with lots of rice flavor, and somehow I think I'm smelling the protein in the rice.

Full post on lunch is here.

MNSC Dinner - Cathelin, Cros Parantoux and more

MNSC dinner at the Hong Kong Club.  Dr. Poon hosting.

1982 Laville Haut-Brion - beautiful, open and explosive nose.  Lots of toast, flint, petrol, with sweetness and a little marzipan.  Wow!  An incredible wine.

First flight:

1990 Charvin Châteauneuf-du-Pape - very sweet nose, fresh, strawberries, forest, a little smoky.  Second pour was sweet and beautiful.  95 points.

1990 Ponsot Griotte-Chambertin - a little herbal medicine, sharp and alcoholic, with black fruits.  Softened a little in glass.  Second pour was still sharp.  96 points.

1990 A.-F. Gros Echezeaux - this was clearly a Burgundy, with orange and eucalyptus.  Surprising a little tannic.  93 points.

Second flight:

1991 Rostaing Côte-Rôtie La Landonne - amazing nose, absolutely beautiful, medicinal, mineral, huge toasty nose, very smoky.  95 points.

1991 Chave Ermitage Cuvée Cathelin - sweet, bubble gum, forest, sous bois, minty, sweet grass.  Beautiful!  98 points.

1991 Rouget Vosne-Romanée 1er Cru Cros Parantoux - very toasty, smoky, burnt rubber, toasty corn.  Somehow not coming together.  92 points.

Full post on dinner is here.