MNSC Dinner - the Pawn

MNSC dinner at the Pawn, hosted by the Ox.

1999 Salon - a little tight and not showing to much.  Not too oxidized, nice with a little caramel.  Later on it got nicer, showing some minerals and ripeness on the palate.

First pair: popped and poured from bottle.

1945 Haut-Brion - smoky, a little brett.  Ripe and sweet on the nose, very upfront.  Also a little sweet grass.  Soft and kinda sweet on the palate.  Beautiful with the first pour, but actually went downhill with the second pour.

1985 Haut-Brion - nose of sweet grass, fruity, a little smoky and earthy.  A little more oxidized.  More fragrant with cedar notes, and a little stewed prunes.  93 points.

Second pair: decanted for 1½ hours prior to serving.

1982 Haut-Brion - smoky, a little brett, a little oaky, fragrant, and nice.  Somewhat medicinal, a little savory, and leather.  93 points.

1990 Haut-Brion - nice with cedar notes, some savory soy sauce, slightly medicinal with leather notes.  94 points.

Third pair: decanted for 1 hour and 40 minutes prior to serving.

1994 Dominus - more concentration here.  A little more mint, a little fragrant cedar.  A hint of leather but also pungent.  Later on more medicinal notes.  95 points.

1994 Latour - tighter, showing a little burnt rubber.  92 points.

Fourth pair: decanted for almost 2 hours prior to serving.

1994 Henri Jayer Echezeaux - really grassy and vegetal nose, and I believed this was corked.  Underneath there was a little fruit.

1994 Beaucastel Hommage à Jacques Perrin - leather, violet, sweet on the nose.  Really nice.  95 points.

Full post on dinner is here.