Cheval Blanc 1990

Cost: If you have to ask ....
Date: 16 October 2005
Venue: Caprice, Four Seasons Hotel, Hong Kong

The wine was decanted and aired for an hour. Colour medium red (lighting at the restaurant was dark and could have affected colour perception)and youthful with a clean edge. Blackcurrant, chocolately bouquet with a hint of leather. Palate was supple, well balanced with sweet minerals. Finish was velvety and crisp.

The tasting menu at this recently opened restaurant included Langoustine Tartar with Light Watercress Mousse and Iranian Osetra Caviar, presentation was beautiful and the dish was tantalising on the tastebuds. Lobster, Sweetbread and Wild Mushroom Ravioli was an interesting combination, it was rich and intense, complementing the wine perfectly. Wild Sea Bass with Pea A La Francaise and Parma Ham was on par, the fish lacked the sweetness of the Chilean Seabass (it should no longer be eaten due to environmental concerns) although the sauce made-up the lost points. Fricassee of Chanterelle Mushrooms with Chives was another flavour-full dish, mushrooms were super juicy. Roasted Lamb Fillet with Stewed Broad Beans, Parmesan Cream and Cumin was average, the lamb was reasonably tender but it failed to excite the salivary glands.

The menu finished off with an extensive cheese plate, Half Candied Citrus Macaroon, Grapefruit and Vanilla Sorbet, Thin Chocolate Tonka Tart and Caramelized Pecan Nuts and Cocoa Sorbet. Service at the restaurant was attentive and professional. Overall ambience at the restaurant was excellent.

Cheval Blanc 1990 is a remarkable wine and still has plenty of life. It will cellar for another 20 years without any problem.

Rating: excellent

Penfolds RWT Shiraz 2001

Cost: AU$150
Date: 11 October 2005, Chung Yeung Festival
Venue: Gaia Italian Restaurant

The wine was decanted at the restaurant. Colour was deep red, almost purplish. Nose was powerful with berry and plum aroma. Palate was rich and 'Ribena like'. There was none of the typical Australian shiraz spiciness. Although the wine was matured for 14 months in French oak, there wasn't excessive oakiness. Winemakers tend to think oak is a cure all and can impart complexity in a simple wine, but sometimes a wine becomes all wood and no grape if the underlying juice is not concentrated enough. Old oak barrels are also a source of brettanomyces contamination. This is not a problem with the 2001 RWT.
The entree included deep fried porcini mushroom in batter, tomato and basil puree, parma ham, and various cheese. They went very well with the wine, and the RWT became even more rich and luscious after 45 minutes' airing, finish was incredible. The main course was roasted Sardinia suckling pig with side vegetables but I prefer the Chinese roasting style. The meat was juicy but flavourless.
The RWT is right up there with the Grange and cost only half as much. It will improve with a few more years of cellaring.

Rating: excellent

Blue Creek Cabernet Sauvignon 1999

Date: 9 October 2005
Venue: My boat

After lunch at Lamma, we took the boat to Middle Island and tied alongside the jetty. Some of the guests went fishing, some wakeboarding in the speedboat. A few of us decided to open another bottle of wine in the boat. Cheese and crackers were available to complement the palate. The nose of the Blue Creek 1999 was leathery with tinges of oak but very little fruit, I wouldn't be surprised if there was quite a bit of 4-ethyl phenol (Brett at work?) in there. The wine felt quite light in the mouth, may be the Sandalford Shiraz a while ago was too powerful and affected the present tasting. Cheese and crackers enhanced the flavour making the wine drinkable.

Rating: average

Sandalford Shiraz 2001

Date: 9 October 2005
Venue: Rainbow Restaurant, Lamma Island

Lunch with 2 dozens Hong Kong artists from the 'Visual Arts Centre'. Typical Lamma Island seafood fare including steamed lobsters with shallots and ginger, baked scallops with cheese and butter, goeduck (Panopea Abrupta) with vermicelli and shallots, sweet and sour pork, seafood fried rice...
The wine was opened at the restaurant, strong oak aroma was immediately evident in the glass, followed by the typical shiraz spice and berry fruit. Residue 0. Palate was rich and thick. After half an hour, the aroma and flavour came together giving a very pleasant finish.

Rating: good

Cos DÉstournel 1986

Robert Parker rating : 93
Cost: HK$ 1,590
Date: 1 Oct 2005 National Day Holiday, HKSAR
Venue: HK University Alumni Association Restaurant, Cantonese style cuisine

Wine level was high neck, cork was clean and intact. Residue +. The wine was aired for 2 hours prior to tasting. Colour of wine was medium red with brownish rim. Light berry aroma with a tinge of herb. The first mouthful before food was slightly astringent.
Food included Bird's nest Soup, Stir Fried Shark's Fin, Salt roasted chicken, Sweet and Sour Pork, Canton Beef Pate and Almond Tea.
Wine improved significantly after food, became crisp on the palate and the fruit came through. There was moderate body with some earthy tones. Finish was short. This wine should be drank now, further cellaring is not recommended.

Rating: Good