82 Latour a Pomerol and Les Pavots

Dinner at Wagyumafia.

Sharaku Junmai Ginjo (寫楽 純米吟醸), R5BY - seimaibuai of 50%. The nose showed a lot of musk melon and banana, along with a very sweet, starchy rice profile.

Hakuryu Shin (白龍 真) - a little fruity with some lactic acid on the palate. Also showed starchy, fermented rice notes.

1982 Latour à Pomerol - started drinking 30 minutes after decanting. Initially this was only so-so, perhaps the wine was a little tired? Showing earthy notes without too much sweetness, maybe the nose had a hint of stewed fruits. Later on the wine opened up to reveal smoky and leather notes, and now was showing itself to be an old claret. Finished the wine about 1½ hours after decanting, and it still wasn't showing much sweet fruit.

2007 Peter Michael Les Pavots - decanted about an hour after opening, and started drinking 30 minutes after decanting. Initially the wine wasn't very open and needed to wake up in glass. It was sweeter on the palate for sure, showing its character as a Californian, but not to the point of being ripe or jammy despite being from a stellar vintage.

Full post on dinner is here.