2003 Pax Moriah

Drinking at home.

2003 Pax Cuvée Moriah - 69% grenache, 18% syrah, 9% mourvedre, 3% counoise, 1% roussanne.  Drank 40 minutes after opening.  Really jammy and alcoholic, with leather, stewed prunes, and almost honeydew melon.  Plenty of fragrant woodsy notes. 

Meursault Perrières and Cask 23

Drinking at home.

1990 Zind-Humbrecht Riesling Rangen de Thann Clos St. Urbain - very big nose of polyurethane and petrol, with lemon and honey.  Ripe, very soft and rounded on the palate.  A little bitter.

2011 Lucien Le Moine Meursault 1er Cru Perrières - HUGE toasty nose, explosive.  Very flinty. Lemon, and buttery with vanilla notes.  Pretty round on the palate and very ready to drink, with good acidity on top.

1997 Stag's Leap Wine Cellars Cask 23 - decanted for an hour before serving.  Smoky, minty, fragrant with woodsy notes.  Still got the fruit, of course.  Smooth on the palate.  Drinking so well.

Cristal Rosé and Dame de Montrose

Lunch at Caprice.

2004 Louis Roederer Cristal Rosé - lovely nose, showing marmalade, a little toast, a hint of honey and some strawberries.  Good balance on the palate.

1990 La Dame de Montrose - served an hour after opening, undecanted.  Minty, smoky, earthy, cedar, and still a little bit of fruit left.

1965 Toro Albalá Don PX Selección, from methuselah - raisiny, potpourri, almost a little savory, a hint of medicinal notes, exotic spices, eucalyptus, aged mandarin peel, almost like panettone, and aged Chekiang vinegar with diced ginger used for dipping crab.

Full post on lunch is here.

1990 Jaboulet Thalabert

Drinking at home.

1990 Jaboulet Crozes-Hermitage Domaine de Thalabert - very soft on the palate.  Initially muted, opened up to show more ripeness with stewed prunes.  There was good acidity.  Some woodsy, barnyard, and smoky notes.  Faded pretty quickly, and not much left on the palate after an hour.

Dewazakura Yukimanman

Drinking at home.

Dewazakura Yukimanman, Aged 5 Years Below Freezing (出羽桜 雪漫々 五年氷点下熟成酒), released Sep 2016 - pretty sweet on the palate, very fragrant with lots of banana notes.  Turned more dry on the palate with aeration.

2018 Forks and Knives White

Lunch at Yardbird.

2018 Milan Nestarec Forks and Knives White - very tropical, fragrant nose with lychees.  Obviously a natural wine and I thought it was very slightly pungent, with a little flint.  Almost overripe but the acidity was still here.  Kinda short on the finish.

2005 Kistler

Drinking at home.

2005 Kistler Pinot Noir Kistler Vineyard - very ripe and jammy, plenty of forest, dried herbs.  Hot and alcoholic.

2007 Arietta and sake

Drinking at a friend's home.

Kakunko Junmai Daiginjo Yamawatari (花薫光  純米大吟醸  山渡), 2007 - seimaibuai (精米歩合) of 27%.  Nose was very fermented, very oxidized, definitely a koshu (古酒).  Pale straw color.  Savory and mineral on the nose, with beeswax and acetone.  Very soft on the palate, and a little sweet.

2007 Arietta On the White Keys - very ripe, lots of tropical fruits like mango.  Not too sweet on the palate.  Still got acidity and a little grippy.

Hiedler and Kistler

Lunch at Ta Vie.

2018 Hiedler Grüner Veltliner 1ÖTW Reserve Schenkenbichl - flinty, petrol, nice fragrance with white flowers.  Kinda soft and flat on the palate, dry but with some ripeness.

Full post on dinner is here.

Drinking at home.

2005 Kistler Pinot Noir Kistler Vineyard - pretty tropical nose, with lots of vanilla and coconut butter on top of the fruit.

2003 Fortia

Drinking at home.

2003 Fortia Châteauneuf-du-Pape Cuvée du Baron - woodsy, leather, stewed prunes, and smoke.

2006 Chacra

Lunch at Mono.

Charles Dufour Bulles de Comptoir #8 Stilllebenm, dégorgée mars 2020 - interesting nose with honey, apricot, flint... pretty toasty and lean.  More intense on the palate.

2006 Chacra Pinot Noir Treinta y Dos - some black prunes, smoky, leather notes.  More mellow and elegant now, but lost a lot of the fresh and intense fruit it possessed when young.

Full post on lunch is here.

2017 Meroi Chardonnay

Drinking at home.

2017 Meroi Colli Orientali del Friuli Chardonnay - very buttery and caramelized nose, with marmalade, lemon, and a hint of toast.  Palate was a little on the ripe side.