Haut-Brion, Tertre Roteboeuf

Dinner at Caprice.

2005 Vincent Girardin Bâtard-Montrachet - initially nose was pretty closed and the wine was a bit too cold.  This wine needed decanting, as it was still not open after 20 minutes in glass.  After an hour showed some flinty and citrusy notes.  There was definitely ripeness on the palate that was well-balanced with the acidity, although it was a bit more on the ripe side.  The finish was reasonably long.  Two hours after opening, including one hour in glass, it finally developed minerality with a hint of Chinese licorice.

1990 Tertre Roteboeuf - decanted for 1½ hours prior to serving.  Smoky and lean nose, but still got some black fruits, leather, and mint.  Absolutely beautiful.

1966 Haut-Brion - opened without decanting 1½ hours prior to serving.  WOW!  Such a classic wine!  Nose of pencil lead, smoke, lots of coffee, and a hint of sweet grass.  A claret through and through. Fucking awesome!

1997 Baumard Quarts de Chaume - honeydew melon and marmalade on the nose.  Good balance between sweetness and acidity.  Rich but not too sticky.

Full post on dinner is here.