MNSC dinner - Seventh Son

MNSC dinner at Seventh Son, hosted by Curry.

First flight: decanted 30 minutes prior to serving.

1973 Petrus - lovely nose with tobacco and smoke, cedar, and sweet grass.  Really smooth on the palate.  With second pour the nose was even more smoky.  Classic and beautiful.  96 points.

1973 Lafleur - a little more burnt rubber in the nose.  A little animal and herbs, like Chinese licorice (甘草) that is sometimes found on preserved plums.  Riper with more concentration on the palate, and also more tannic.  95 points.

Second flight: decanted for 1 hour prior to serving.

1919 Cheval Blanc, ex-château - the color was really light, and the wine was very murky. The nose was initially really sweet with tons of desiccated coconut, which I really loved.  But the palate showed that the wine was very old and over the hill.  About 1½ hours after decanting the sweetness started to fade in the nose, and very strong notes of cep mushrooms showed up.  92 points.

1982 Cheval Blanc - nose was kinda ripe and sugary like honey.  Much cleaner, and almost a little floral.  Definitely an above-average bottle of this wine.  96 points.

Third flight: decanted 2 hours prior to serving.

1978 Guigal La Landonne - nice and sweet nose, with smoke and a little bit of black olive later.  Beautiful.  96 points.

1978 Lafleur - nice with plenty of woody notes, smoky, minty, a little bit of green pepper, a little earthy.  Three hours after decanting the nose showed a little Chinese angelica (當歸).  97 points.

Fourth flight: decanted 2½ hours prior to serving.

1990 Beauséjour-Duffau - sweet and smoky nose, with slightly cooked fruit but still relatively lean.  96 points.

1990 Jaboulet La Chapelle - a bit more peppery, smoky, a little bit stinky.  There was a lot of potential here but the wine was still closed.  96 points.

Full post on dinner is here.