MNSC dinner - Derby

MNSC dinner at Derby Restaurant, hosted by Lord Rayas.

1973 Bollinger - no bubbles whatsoever by now.  Very oxidized, heavy salty plum nose, a little stinky even, with a little sugar cane.  Interesting on the nose but not on the palate.

Flight 1: opened 1 hour without decanting prior to serving.

1973 Ridge Monte Bello - a little sweet grass, smoke, a little banana, some fragrant wood notes.  Acidity showed up on the palate on the second pour.  95 points.

1973 Vega Sicilia Unico - a little burnt rubber at first, with some coffee and sweeter notes later.  Still a little tannic but fairly smooth overall.  94 points.

Flight 2: opened for 2 hours without decanting prior to serving.

1979 Rayas - sweet and fruity, some leather notes, but very clean.  95 points

1981 Rayas - a little burnt rubber?  Sweet fruit here, too.  93 points.

Flight 3: decanted for 2 hours prior to serving.

2004 Rayas - sweet fruit, minty, fragrant, floral and potpourri notes.  A little grippy on the palate.  94 points.

2004 DRC Grands Échézeaux - a little stinky at first but lovely.  Sweet fruit, stemmy, dried herbs, leather notes, a little soapy and floral.  Beautiful!  98 points.

Flight 4: decanted for 1 hour and 15 minutes prior to serving.

1990 Tertre Roteboeuf - stinky, with leather and animal notes, smoky, and a little stewed prunes.  Sweet on the palate.  93 points.

1990 Troplong Mondot - smoky, a little stinky.  Also a little sweet on the palate.  90 points.

Full post on dinner is here.