MNSC dinner - Megan's Kitchen

MNSC dinner at Megan's Kitchen, hosted by Curry Jayer.

2009 Coche-Dury Meursault - nice and big, toasty nose. Good ripeness on the palate with some acidity still.

Flight 1: - opened some 3 hours prior to serving without decanting.

2013 Arnoux-Lachaux Vosne-Romanée 1er Cru Les Suchots - initially a bit stinky, with notes of leather, dried herbs. Lean and a little hard. Second pour was much better, more open, a little metallic and still on the lean side. 93 points.

2013 Bachelet Charmes-Chambertin - more fruit here, with black cherries, eucalptus notes. More open and vibrant. Acidity on the palate was higher. 95 points.

2013 Dujac Echezeaux - more toasty on the nose, also very nice fruit, with more body showing more tannins and a little "stemmy" and green. 95 points.

Flight 2: - opened some 4 hours prior to serving without decanting.

2013 Dujac Vosne-Romanée 1er Cru Aux Malconsorts - nice and open, lots of mint and eucalyptus. Sweeter fruit, like raspberries perhaps. Second pour showed more exotic characters, almost coconut-like. 95 points.

2012 Dujac Vosne-Romanée 1er Cru Aux Malconsorts - this was better than the 2013. Nose of leather, meats, pretty toasty and more fragrant. 96 points.

Flight 3: - opened some 4½ hours prior to serving without decanting.

2002 Sylvain Cathiard Vosne-Romanée 1er Cru Aux Malconsorts - sooooooo sweet on the nose, almost a little sugar cane, like bubblegum. Just beautiful! Almost showing a little acetone, and some muscat grapes. 97 points.

1999 Sylvain Cathiard Vosne-Romanée 1er Cru Aux Malconsorts - nose of leather and almost roses. 96 points.

Full post on dinner is here.