Abrau-Durso Sparkling

Drinks at the Baikonur Cosmodrome Site 1 Observation Point.

Abrau-Durso Semi-Sweet - definitely tasted the higher sugar levels.  Very pleasant to drink.

Full post on the day is here.

Karakemer Alatau

Dinner at hotel in Baikonur Cosmodrome.

2009 Chateau Karakemer Alatau - warm was too warm and likely has been cooked by the hot weather.  Very soft on the palate but not too thin, although not much body or finish.  Merlot, Cabernet Franc, Cabernet Sauvignon, and Braucol vines planted in 2003.

Full post on the day is here.

2015 Passione e Sentimento

Dinner at La Brata.

2015 Pasqua Passione e Sentimento Rosso - sweet and fruity, slightly smoky, ripe on palate.

2016 Cloudy Bay SB

Dinner at home.

2016 Cloudy Bay Sauvignon Blanc - nose of green apple, flinty, and a little pungent.  Surprising ripe on the palate.

Full post is here.

French Chard and Beringer Cabs

Drinks at La Cabane Wine Bistro.

2015 Tony Bornard Le Chardo Gai - pretty ripe on palate, with some acidity at the same time. Flinty, slightly pungent from sulfur.

Dinner at Neighborhood.

2012 Dujac Morey Saint-Denis Blanc - beautiful and toasty nose, sweet and buttery.  Light and crispy on the palate when served very cold.  Later on some green bell pepper on the nose.

1989 Beringer Cabernet Sauvignon Private Reserve - nice and fruity but not too ripe, with a hint of smoke.  Nice acidity here and slightly lean on the palate. 

1990 Beringer Cabernet Sauvignon Private Reserve - more Bordeaux-like, with some sweet fruit and a little smoke.  More tannic than the 1989.

2002 Chateau Musar Red - much smoother than expected on the palate.  Nice and minty, with good fruit.

Full post on dinner is here.

Magnums for Monsieur Ducasse

Dinner at Tasting Court.

Krug Grande Cuvée, 4th generation, en magnum - nice and toasty nose.  Good acidity balance.  Can never go wrong with Krug.

2000 La Chapelle de la Mission Haut-Brion, en magnum, ex-château 2013 - very prominent pencil lead, smoke, a hint of savory minerals and soy sauce.  Fairly smooth on the palate, along with some fruit.  Classic claret.  Served slightly chilled, which Monsieur Alain Ducasse felt was perfect.

2004 Didier Dagueneau Silex, en magnum - nice and mineral, flinty.  A little light on the palate but more than and rounded than expected.  Later on showed good acidity and turned leaner.

2000 Laville Haut-Brion, en magnum, ex-château 2013 - a little acetone in the nose at first, pretty ripe, flinty, with lovely lemon citrus notes.

1997 Chapoutier Hermitage Vin de Paille, en demi-bouteille - surprisingly dark brown in color with a lot of sediment.  Plenty of sugarcane in the nose.  Very rich and sweet on the palate.

Full post on dinner is here.

1990 Lafite and more

Lunch at The Tasting Room in Macau.

Henriot Brut Souverain, en magnum - yeasty and mineral, at first a little sharp on the nose.  Softened up in the glass.

2012 Vincent Girardin Meursault 1er Cru Les Perrières - more mature than expected at just 5 years old.  Sweet and buttery, with some citrus and acidity for balance.

1990 Lafite-Rothschild - classic pencil lead, smoke, tobacco, very cool, sweet fruit.  Nice and woody notes.  Very smooth on the palate, and still a little tannic on the back.

2000 Krug - yeasty, toasty, with good acidity and some ripeness.

Full post on lunch is here.

1985 Madeleine Collignon

Dinner at Tai Ping Koon.

1985 Hospices de Beaune Mazis-Chambertin Cuvée Madeleine-Collignon par Bouchard - initially very light and thin, with high acidity. Gained a little more body later.

JJ Prüm and Ram's Hill

Dinner at Seventh Son.

2011 Ram's Hill Sauvignon Blanc - mature and most of its fresh fruit.  Now more caramelized with straw and honey notes, with a little green apple left.

2007 Joh.Jos. Prüm Wehlener Sonnenuhr Riesling Kabinett - lots of polyurethane and classic petrol, with a little flint.  A little fizzy on the palate and a little sweet.

Full post on dinner is here.

2016 Lucy Margaux Jasper

Drinking at home.

2016 Lucy Margaux Pinot Noir Jasper Estate - acidity high, a little lean on the palate with some forest notes.  Also meaty.  Took about half hour for cool, sweet fruit to show up, with some violet notes.