Kistler and friends

Dinner at Seventh Son.

1990 Bruno Paillard Le Mesnil, dégorgée en Mars 2014 - nice balance here.  Dry-ish but not too acidic, and not overripe, although definitely kinda lean.  With the second pour came salted/preserved lemons, with a bigger palate and longer finish.

2004 Domaine Leflaive Meursault 1er Cru Sous Le Dos d'Ane - very ripe and buttery.

2010 Castello della Sala Cervaro della Sala - big, toasty nose.  Ripe and very big on the palate.

2009 Joseph Drouhin Bâtard-Montrachet, en magnum - very ripe.

2006 Kistler Pinot Noir Kistler Vineyard - eucalyptus notes.  Sweet-ish on the palate.  Still fairly concentrated.

2005 Kistler Pinot Noir Kistler Vineyard - more open than the 2006, but seemed a little subtle.

2003 Kistler Pinot Noir Kistler Vineyard - a bit gamey, stinky barnyard, leather.  Still kinda sweet on the palate.

1989 von Schubert Maximin Grünhäuser Herrenberg Kabinett - good acidity balance, not too acidic, some ripeness.  Lemon citrus notes.

Full post on dinner is here.

2009 Clos Floridene

Drinking at home.

2009 Clos Floridene Rouge - cedar and woodsy notes, ripe fruit, and dried herbs.

Keller and Montelena

Dinner at Arbor.

2015 Keller Dalsheim Hubacker Riesling Trocken Großes Gewächs - nice acidity, with notes of lemon, flint, and petrol.

1981 Chateau Montelena - served some 50 minutes after decanting.  Smoky, stewed fruit, a little leather, eucalyptus, and later some savory notes.  After 100 minutes in decanter the wine was still going strong.  After 2 hours we started to get some brett.

Full post on dinner is here.

2009 Clos Floridene

Dinner at home.

2009 Clos Floridene Rouge - good fruit, sweetish and ripe on the palate, can definitely smell the alcohol, along with a bit of smoke.  Initially soft on the palate but tannins became more obvious after aeration.

Pax The Terraces

Dinner at Neighborhood.

2002 Pax Syrah Alder Springs Vineyard 'The Terraces' - at almost 17 years old, the wine was softer now but still concentrated.  Nose of ripe fruits but also dried herbs and stewed prunes.  A bit bitter on the palate.  Was kinda hoping for a little better.

Full post on dinner is here.

Selosse and riesling

Lunch at The Chairman.

Jacques Selosse Exquise, dégorgée le 14 Mai 2018 - definitely on the sweeter side.  Nice bit of toast on the nose, and lovely caramelized notes.

1999 Selbach-Oster Wehlener Sonnenuhr Riesling Auslese - big, big nose of petrol, flint, and some white flowers.  Good amount of sweetness here with nice acidity balance.

2007 Joh.Jos. Prüm Wehlener Sonnenuhr Riesling Kabinett - huge nose of petrol, but also more floral with white flowers.

Full post on lunch is here.

Sake and Cali

Dinner at Nikushou.

Ohmine Junmai Ginjo 2grain (大嶺純米吟醸2粒) - seimaibuai (精米歩合) of 48%.  Smooth, soft on the palate, slight hint of dryness, and some fermented flavors.

Ohmine Junmai Daiginjo 1grain (大嶺純米大吟醸1粒) - seimaibuai (精米歩合) of 38%.  Smooth, softer on the palate than 2grain, but actually surprisingly dry and spicy.

2004 Harlan The Maiden - decanted for a little more than one hour.  So sweet and full of blackcurrants, like blackcurrant Fruitips.  A little earthy, a little smoky, which gradually emerged.

2014 Ulysses - decanted for almost 2 hours.  Very alcoholic, lots of iron rust, a bit of dried herbs, a bit of smoke.  Definitely sweet on the nose and on the palate.  Very oaky, eucalyptus, and waaaaaay overripe.

Full post on dinner is here.

Valentini and La Sirena

Dinner at Caprice.

2014 Valentini Trebbiano d'Abruzzo - very nice and toasty.  Absolutely beautiful.

2000 La Sirena Syrah - opened for 1½ hours without decanting.  Minty, fragrant, sweet fruit, and a hint of coconut butter.  Good acidity on the palate.

Full post on dinner is here.

Sancerre and sake

Dinner at Wasanmi.

2017 Eric Louis Sancerre Blanc - flinty and mineral with some toast.  Good acidity.

Kamikokoro Bichuryu Junmai Daiginjo Bingakoi (嘉美心 備中流 純米大吟醸 瓶囲い) - seimaibuai (精米歩合) of 50%.  A little dry on the attack, but still some sweetness.

Jack Daniel's Gentleman Jack - definitely sweet on the nose, like vanilla, a bit of citrus, and still spicy on the finish.

Amanoto Junmai Daiginjo 45 (天の戸 純米大吟醸 45) - seimaibuai (精米歩合) of 45%.  More fermented nose, more complex, slightly dry on the palate but still got sweetness. Well-balanced.

2000 Clos Badon

Drinking at home.

2000 Clos Badon - drank 3 hours after opening.  Alcoholic nose, lots of smoke, plenty of oak, cedar, sweet fruit, and vanilla.

Bijoufu Yuzu and Rikyubai

Drinking at a friend's home.

Bijoufu Yuzu Liqueur (美丈夫 柚子リキュール), 20BY - aged for 9 years until the citrus particles floating in the liquid turned from yellow to grey...  Still tasted absolutely fine, if somewhat less "fresh" than a newer bottle.

Rikyubai Seizanryokusui (利休梅 青山緑水), 30BY - seimaibuai (精米歩合) of 60%.  Nice, fermented flavors.