MNSC dinner - Country Club

Dinner at the Grill Room of the Hong Kong Country Club.

1973 Charles Heidsieck Brut - nose of mushrooms, marmalade, a little savory and salty plum.

First flight: opened for 45 minutes before decanting for 1 hour and 15 minutes prior to serving.

1997 Dalla Valle Maya - pretty concentrated, sweet on the nose, minty, pencil lead, with almost a hint of vanilla.  97 points.

1993 Dalla Valle Maya - more closed than the '97.  A little more dry on the palate at first, but later on showed a little ripeness, and more woodsy notes.  Half an hour after serving this turned very smoky.  94 points.

Second flight: popped and poured.

1994 Robert Mondavi Cabernet Sauvignon Reserve - pretty ripe fruit, a hint of burnt rubber.  Dry on the palate with some acidity and some tannins.  94 points.

1994 Le Pin - alcoholic.  Exotic spices, almost pine needle and dried herbs, smoky, a hint of chalk, and pretty sweet on the nose.  Still tannic.  93 points.

1994 Joseph Phelps Insignia - sharp nose with leather and coconut notes, and really sweet on the nose.  Turned a little smoky 30 minutes after serving, with more leather and grilled meat notes.  Still ripe and sweet.  96 points.

Third flight: decanted 3½ hours prior to serving.

2003 Harlan Estate - color was really black.  Metallic, minty, exotic herbs.  Ripe and very sweet on the palate, with a little sharp alcohol.  Still going strong 1 hour after serving, and showing a little medicinal nose.  93 points.

2004 Harlan Estate - metallic, ripe and sweet nose.  Really opulent and jammy.  93 points.

Full post on dinner is here.