Spanish night

Dinner at MONO.

Miolo Cuvée Tradition Brut - this was kinda floral on the nose, with a little bit of toast. Crisp acidity on the palate.

1998 Marqués de Murrieta Ygay Gran Reserva Capellanía - the nose was very oxidized, which was not surprising given the dark color of the wine. The nose was like vin jaune or sherry, kinda caramelized on the nose, oaky. But the palate was acidic. About an hour after opening the nose was showing lovely caramelized sugar with a little marmalade.

1970 Marqués de Murrietta Castillo Ygay Gran Reserva Especial - served without decanting about 30 minutes after opening. The wine was showing well, with a little savory notes, minty, with fruit underneath it all. After 45 minutes in the glass the acidity on the palate got more prominent, and almost 2 hours in the acidity was pretty damn high. The nose now started to show some coconut butter. Drinking really well.

1996 Artadi Viña El Pison - started serving without decanting about 1 hour and 45 minutes after opening. Initially the nose was very chalky and farmy, and I thought it might be corked, but the palate was OK if a little savory and soapy. The second pour some 2½ hours after opening shows that the unpleasant nose had faded, and the wine now showed plenty of fragrant eucalyptus in addition to lovely fruit, and still a little savory. About 3 hours in the wine was showing really well with some toasty oak.

2014 Flor de Pingus - started serving some 1½ hours after opening, but the wine was still closed, with just a little eucalyptus and herbs. A second pour another hour later and now the wine was showing beautifully, with more fragrance and fruit.

Ron Zacapa XO - lovely notes of vanilla and caramel.

Full post on dinner is here.