Domaine Robert Chevillon, Nuits-Saint-Georges, Les Vaucrains, 2002. Not a ripe vintage. Cool, still young and fruity with cherry, strawberry. Elegant. Long. Some earth and dustiness but no mushroom. Minerality comes through. Some sweetness that I associate with Vosne. 🔝stuff!

Château Pichon Lalande 2012. Expressive, floral nose. Violets. On the palate, classic Lalande spice and cloves. Complex. How do they do it? 2012 is fun, but lighter medium weight, not much tannin. I think 2012 favours more floral, Margaux-style wines that are multi-dimensional.

Antoine Lienhardt, Côte de Nuits Villages, Emphase, 2022. 12.5% alc.. Another fun, easy-to-drink wine. From best vineyards around Comblanchien. Much more whole bunch, less sweet, less ripe, lower alcohol than Les Plantes aux bois, but both equally enjoyable. Less spritz. Elegant.

I can’t see the Salon label without seeing this, and I want everyone to see it too 🤣

Virgin female mud crabs and sticky rice (奄仔蟹糯米飯) at Meet The Bund.

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Grand Puy Lacoste, Pauillac, 1986. 12.5% alc.. Nose has some leather. Dry but still got black aristocratic fruit. In a good spot. Slightly rustic tannins, see why they say 86 is tannic, better/smoother after 1 hour decant as minerality, oyster shell come out. Some fine sediment.

Clos Rougeard, Le Bourg, Saumur Champigny, 2004. 12.5% alc.. Blind I said: “I hope this is cheap cause I could drink this every day.” 🤦‍♂️. Wow wine. Stunning nose places it exactly between faint leafy, mushroomy note and an iron note. Finish is nice and clean, but all about nose.

Pio Cesare, Barolo, Ornato, 2011. 14.5% alc.. Brown rim. Slow-ox for one hour. Not a shy nose with dried roses and tobacco. Still some fruit. A bold wine as opposed to a delicate wine. A crowd pleaser, but not overtly mineral. Hitting its plateau in terms of maturity.

Omakase at Sushi Nyoi. Grosset Springvale Riesling to start, then loved the aromatics (sweet pear) of Born Junmai Tokubetsu/Special Hiyaoroshi (meaning “cool release”). I’m a sucker for fresh sake (namazake) anything that’s unpasteurised or pasteurised only once. Crab in season!

Great video. Interesting to see William Kelley using a Sensory glass for white Burgundy. I love using the Sensory glass for lots of whites.

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