MNSC Dinner - Country Club

MNSC dinner at the Grill Room of the Hong Kong Country Club, with Ox hosting.

1983 Lanson Brut, en magnum - definitely got a little age on it, and the marmalade notes showed that. This was really nice.

First flight: tasted about 1½ hours after opening without decanting.

1973 Guigal La Mouline - lots of toasty corn on the nose, nice and aged so it's soft on the palate. Lovely fruit here but a little cloudy, not so clean. Got that bacon fat. 95 points.

1973 Vega Sicilia Unico - this was more exotic, plenty of coconut butter, sweet vanilla, so sweet and soooo beautiful on the nose. Just beautiful! Had to be Vega. 97 points.

1973 Heitz Martha's Vineyard - much more juicy fruit here, very rounded and very sexy on the palate. Higher acidity here, more lively. Sweet and almost candy-like on the nose, with so much eucalyptus and mint. 96 points.

Second flight: tasted without decanting almost 3 hours after opening.

1989 Jaboulet La Chapelle - clearly more youthful than the first flight, but this was more muted on the nose. Smooth and nice on the palate. Thirty minutes later this was really fragrant. 95 points.

1989 Henri Jayer Echezeaux - beautiful fruit, pretty pure. Sweet but perhaps a little grassy? And maybe a little vanilla, too. Amazing... so, soooo fucking good! 97 points.

1989 Petrus - a little chalky, more toasty, very minty. Very smoky, a little stinky and gamey with leather notes. 94 points.

Third flight: popped and poured, no decanting.

1973 Chave Hermitage Rouge - the nose was soooo big with grilled meats, nice and toasty, soooo beautiful, sweet and elegant. And also pretty floral. Should have known the combination would mean it's a Chave. 99 points.

1989 Chave Hermitage Rouge - a little stinky in comparison. This wine needed more time to open, which is a shame.

Full post on dinner is here.