Italian and French

Dinner at Estro.

2019 J.M. Boillot Puligny-Montrachet - a little toasty, flinty, pretty decent with good acidity and not too ripe. Later on this turned buttery.

2007 Bruno Giacosa Barolo Le Rocche de Falleto Riserva - triple-decanted, with 1 hour and 15 minutes in first decanter, followed by another 45 minutes in the second decanter prior to serving. Fragrant with some stewed prunes and dried herbs. Still tannic. Later on minty notes showed up.

1998 Antinori Solaia - served after just under 1½ hours in decanter. Initially this was a little dusty but still got enough red fruits underneath. After the dustiness cleared up this showed smoke and pencil lead, and was kinda sweet on the palate. Drinking very well right now.

1998 Latour - triple-decanted, with 40 minutes in the first decanter and 2 hours in the second decanter. Smoky and minty, this was classic Pauillac.

Full post on dinner is here.