85 and 90 Solaia

Dinner at Caprice.

Armand de Brignac Brut Gold - yeasty, quite nice on the palate.  Interestingly there was acidity on the nose, and later on also became slightly more acidic on the palate.

1990 Antinori Solaia - decanted for an hour prior to serving. Smoky, lovely fruit, a bit of maturity here, plummy, cool fruit, with a hint of grass.  Acidity started to come out later, but still a powerful wine.  Especially beautiful and open when first served.

1985 Antinori Solaia - decanted for an hour prior to serving. Initially a little more dried out and grippy on the palate, but opened up nicely.  So fragrant with nice smoked meat notes.  Became softer on the palate after an hour in glass.  Absolutely beautiful 2½ hours after the first pour.  A stunning wine!

1952 Clos de Nouys Moelleux - really honeyed nose.  Rich with acetone.  Still kinda dry and very nutty on the palate.  Marmalade and pear notes.

Full post on dinner is here.