MNSC Dinner - MIAN

MNSC dinner at Mian, hosted by Dr. Poon.

First flight: served around 2 hours after opening without decanting.

1982 Mouton-Rothschild - nice, smoky nose with good fruit. Nice and cedar wood nose, also minty. Second pour showed more elegance along with more coconut butter. Really, really beautiful. 100 points.

1986 Mouton-Rothschild - initially more opulent than the '82, with sweet fruit. Good acidity. Then got heavier with more weight, more smoky, more concentration, with a little ripe fruit on the edges. 96 points.

Second flight: served around 1 hour and 15 minutes after decanting.

2000 Beaucastel Hommage a Jacques Perrin - really, really sweet, soooo fragrant, kinda sugary on the nose. Sooo sweet and jammy, almost like muscovado. Love it. More than 2 hours in the decanter and this showed some burnt rubber.

2000 Henri Bonneau Réserve des Célestins - very savory nose, gamey, more oxidized. Got better and showed a sweeter nose, and a little exotic.

2000 Fonsalette Rouge - a little dusty and chalky, showing strong notes of American ginseng and Chinese angelica as well as leather. Nose cleared up with the second pour and was pretty clean, and was a bit ripe. Unfortunately with more aeration the Chinese medicine notes came back, and was almost bitter on the palate.

1999 Coche-Dury Puligny-Montrachet Les Enseignères - popped and poured. Soooo beautiful. Nice with orange marmalade, sweet notes of straw, nice and toasty. Very elegant, lovely buttery nose, and a little metallic.

Full post on dinner is here.