Clos de Beze and Clos Ste Hune

Dinner at Aap Ba Din.

1988 Trimbach Riesling Clos Ste. Hune - the nose was sooo fragrant. Obviously very much oxidized so there's that marmalade both on the nose and the palate. The palate was ripe but the acidity was still there. Got some lemon, Chinese angelica, caramelized sugar, straw, a little flint and petrol, and also vanilla on the nose. Drinking really well.

1985 Faiveley Chambertin Clos de Beze - decanted and served around 45 minutes after opening. Very fragrant and floral nose, with leather and more meaty notes, still very much alive but vitality was not the same as our last bottle 3 years ago. Certainly more mellow now. Two hours after opening this was drinking beautifully and still going strong.

2011 Perrot-Minot Chambertin Clos de Beze - pretty exotic spices on the nose and maybe a little coconut. Nice black cherries, too. Good concentration here.

2017 Pierre Damoy Chambertin Clos de Beze - served more than 4 hours after opening. Nice and fragrant with black fruits and a little leather. Still a little grippy but also got the acidity.

Full post on dnner is here.