Gaja, Lodovico, and Shiba

Dinner at Yixin Restaurant.

Dewazakura Junmai Ginjo Dewasansan Muroka Nama Genshu (出羽桜  純米吟醸  出羽燦々  無ろ過生原酒), from isshobin - nice, starchy rice flavors, with a little banana.

1971 Gaja Barbaresco - nose of stewed prunes, nice, woodsy notes, and savory black olives.

1979 Gaja Barbaresco - served 3½ hours after opening. Woodsy, plum notes.

1996 Gaja Barbaresco Sorì San Lorenzo - drank about 2 hours after opening. Smoky and leather notes. Still pretty fragrant.

1996 Gaja Barbaresco Sorì Tildìn - drank about 2 hours after opening. Sweet on the nose, with coconut butter. Dry on the palate and not quite savory. Pretty fragrant, minty, with a little orange almost.

2007 Tenuta di Biserno Lodovico - drank more than 2 hours after opening without decanting. Really fucking fragrant nose, with lots of dried herbs, potpourri, exotic spices, coconut butter. This was fucking beautiful about 2½ hours after opening. Sweet and ripe, with lots of vanilla in the nose.

Full post on dinner is here.