2014 Burgs and friends

Dinner at Hop Sze in Club Batard.

Chartogne-Taillet Hors Série, dégorgée Juin 2022 - a nice nose with a little bit of yeast. The acidity on the palate was higher than expected, more lean and certainly crisp.

2014 Pierre-Yves Colin-Morey Chassagne-Montrachet 1er Cru Les Caillerets - started with a huge nose of toast but also a little pungent, smells a little plasticky and waxy, which was not so pleasant. After warming up for about an hour, the plastic notes were mostly gone. The wine remained lean on the palate with high acidity.

2014 Méo-Camuzet Clos de Vougeot - lovely fruit with a little leather on the nose. A little dry on the palate considering the fruity nose.

2017 Comte Lafon Meursault Clos de la Barre - the nose was buttery and toasty. There was good acidity on the palate.

2014 Denis Mortet Gevrey-Chambertin 1er Cru Lavaux St-Jacques - really sweet and fruity nose, with a lovely fragrance.

2012 Biondi-Santi Brunello di Montalcino Riserva - apparently the wine was opened the night before to breath. Nose was minty with spices and a little bit of smoke. The acidity was high on the palate, but the wine was very clean. Later on here was more stewed fruit on the nose, and then suddenly the wine was more Burgundian...

2006 La Mission Haut-Brion - served more than 3 hours after opening. Nose showed a little soy sauce and savory notes, along with pencil lead.

2010 La Conseillante - popped and poured. Nose was very earthy and smoky, with some ripe fruit. Really minty, too.

1967 Glenugie, bottled in 1995 by Gordon and MacPhail - showing notes of orange zest, smoke, and light amount of peat.

Full post on dinner is here.