97 Gaja mags and friends

Dinner at a private dining facility.

2004 B de Boërl et Kroff, dégorgé en Avril 2016 - very perfumed nose, more elegant than expected.  A little honey and flinty, with some acidity on the palate.  Toasty notes came out later, and the wine continued to be very rounded on the palate.  What a nice surprise!

2004 Henri Giraud Argonne, dégorgé à 9 Juin 2015 - leaner on the palate compared to the B, but turned riper later.  Bigger and punchier nose, with a bit of honey.

2009 Arnaud Ente Meursault La Sève du Clos - plenty of toast on the nose as expected.  After 1½ hours in glass the nose was very beautiful and toasty.

Vega Sicilia Unico Reserva Especial (1994/1996/2000) - opened 4 hours prior to serving.  Very ripe and sweet nose, with eucalyptus, smoke, coconut, and exotic tropical notes.  Classic Unico, and really beautiful.  My wine of the evening.

2014 Egon Müller Scharzhofberger Riesling Spätlese Alte Reben - floral with a little flint and a little polyurethane.  Good acidity balance here. 

For the pair of 1997 Gaja mags, I had asked advice from a sommelier friend of mine.  He recommended that I double-decant them the night before, but I was worried that I would end up 'over-breathing' the wines.  So I didn't exactly listen to him - but I probably should have! The wines definitely needed more time to open up. I will never doubt my friend again...

1997 Gaja Langhe Costa Russi, from magnum - opened 10 hours prior, double-decanted 3½ hours prior, and poured into decanter 30 minutes prior to serving.  Tannins were still here.  Not bad, but not as opened as I had hoped... although it was also more muted compared to Sorì San Lorenzo even just after opening.  A little smoky nose, and still somewhat sweet on the palate.

1997 Gaja Langhe Sorì San Lorenzo, from magnum - opened 10½ hours prior, double-decanted 4 hours prior, and poured into decanter 1 hour prior to serving.  This was much more open compared to Costa Russi, with fragrant nose with lots of cedar notes.  Also a little sweet on the palate.

Full post on dinner is here.