MNSC dinner - Country Club

MNSC dinner at the Grill Room of Hong Kong Country Club, hosted by The Ox.

Jacques Selosse Brut Initial, dégorgée le 26 Mars 2013 - surprisingly kinda pungent at first, with savory minerals on the nose.

First flight: decanted for 2 hours prior to serving.

1988 Henri Bonneau Réserve des Célestins - still sweet, fruity, almost a hint of floral notes, toasty.  Second pour showed more animal, not as clean and elegant.  94 points.

1995 Henri Bonneau Réserve des Célestins - unfortunately bouchonée...

1998 Henri Bonneau Réserve des Célestins - sweet nose of strawberries, minty, leather, and almost some bacon fat.  Really lovely and beautiful.  96 points.

Second flight: opened 2½ hours prior and decanted 30 minutes prior to serving.

1977 Musar Rouge - really grassy, very dirty on the nose, a little savory.  Acidity was there.  93 points.

1990 Musar Rouge - Very clean nose, a little savory.  Light on the body with some acidity now.  92 points.

Third flight: decanted 3 hours prior to serving.

1994 Beaucastel Hommage a Jacques Perrin - a little closed and a bit tight at first, almost a hint of sugar cane.  96 points.

1995 Beaucastel Hommage a Jacques Perrin - almost a little cough syrup, a little sharper alcohol, with smoke, pencil, and leather notes.  95 points.

1999 Beaucastel Hommage a Jacques Perrin - smoky, a little savory, and still a little grippy on the palate.  94 points.

Full post on dinner is here.