MNSC Dinner - Hong Kong Club

MNSC dinner at Hong Kong Club, hosted by Pineapple.

Pol Roger Brut Réserve, disgorged at least 12 years ago - nose was really grassy, almost a little moldy, caramelized, very ripe, with Chinese licorice (甘草), kinda plummy, and a little sharp.  There were still a reasonable amount of bubbles here, so it didn't feel that old, and certainly not something that was disgorged 30-40 years ago as it would have oxidized further.

First flight: opened 1 hour 15 minutes and decanted 45 minutes prior to serving

1971 Lafleur - fruity and forward, more raisiny, opened up amazingly for just a whiff before muting down again.  Slightly higher acidity here and lighter.  Pretty exotic, stewed nose, with blackcurrant.  95 points.

1978 Lafleur - really beautiful, minty, open and fragrant nose.  Smoky, slightly earthy, classic Bordeaux, grassy, leathery, with a little brett.  96 points.

Second flight: opened 2 hours and decanted 1½ hours prior to serving

1975 Lafleur - minty, open and wonderful nose, smoky.  Later on savory like soy sauce.  93 points.

1979 Lafleur - smoky, forest, potpourri, coconut butter, toffee, a hint of burnt rubber on the nose.  Ripe and sweet on palate.  95 points.

Third flight: opened 3½ hours and decanted 2½ hours prior to serving

1990 Lafleur-Petrus - a little smoky, a little pungent but beautiful nose.  Slightly sharp, and a little savory.  94 points.

1990 Lafleur - a little ripe, a little muted at first.  4½ hours after opening the nose was much sweeter, but still a little bit sharp.  95 points.

1990 Petrus - a little green pepper, smoky, cooler fruit and not as ripe.  94 points.

Full post on dinner is here.