Côte-Rôtie for game

Dinner at Caprice.

Juyondai Hizoushu (十四代 秘蔵酒), bottled July 2010 - this is a junmai daiginjo (純米大吟醸) koshu (古酒) with at least 3 years' aging, using Aiyama (愛山) rice milled down to a seimaibuai (精米歩合) of 40%.  I bought this bottle in 2010 and it's been aging in my cellar since then.  Nose was now much more intense, with sharper alcohol, much more fermented notes but somehow not fermented rice, with a lot less of the tropical peach I expected, but later on still some banana.

1999 Domaine Jamet Côte-Rôtie - really nice and fragrant right off the bat, with sweet fruit, a little eucalyptus, leather, and bacon fat notes.  Nice and ripe but somehow also a little cool, more mineral.

1995 Guigal La Mouline - served 2 hours and 45 minutes after decanting.  Classic La Mouline, which meant it was much more floral than the Jamet.  Very opulent with violet notes, a little black pepper, a little monkfruit.  So, so beautiful after 3½ hours, with lots of potpourri notes and bacon fat.

1955 Toro Albalá Don PX Convento Selección, from imperial - really intense on the palate, sooo raisiny, lots of minty herbs.  Very sweet as expected, like syrup.

1929 Toro Albalá Don PX Convento Selección, from imperial - not as fresh and fruity like the 1955, perhaps because it was the last pour from the bottle.  More meaty notes, a lot more complex, almost a bit spicy and a hint of smoke.  Much more viscous in terms of texture.

Full post on dinner is here.