MNSC dinner - Woo Cheong

MNSC dinner at Woo Cheong Tea House.  Pineapple hosting.

1986 Ponsot Morey-Saint-Denis 1er Cru Monts-Luisants Vieilles Vignes - so toasty, with a little coffee, beautiful and buttery nose. Palate was still dry and acidic.

First flight: served some 2½ hours after opening without decanting.

1976 Robert Chevillon Nuits-Saint-Georges 1er Cru Les Saint-Georges - a bit smoky, acidity was pretty high. 91 points.

1976 Robert Arnoux Vosne-Romanée 1er Cru Les Suchots - a hint of smoke at first. Around 3 hours after opening this started to open up and showed toasty, cedar, and woodsy notes. 95 points.

1976 Bouchard Musigny - much riper, acidity was very high. Almost showing a little coconut butter. 94 points.

Second flight: served 4 hours after opening without decanting.

1976 Ausone - classic claret with a bit of smoke on the nose. 93 points.

1976 Lafite-Rothschild - some exotic spices, sweeter and more ripe. 94 points.

Third flight: served 4½ hours after opening without decanting.

1976 Henri Jayer Richebourg - this was off and the nose was maderized, with savory notes and clear oxidation. What a shame!

1976 Henri Bonneau Réserve des Célestins - pretty open, toasty and very minty. 93 points.

Full post on dinner is here.