Some late 80s wines in HK, incl Gentaz

Had a nice dinner with the Edogg at Amber in HK. The food was excellent, didnt feel like their degustation, so crafted one better suited to the wines off their ala carte menu.

With Sea Urchin and black caviar:

1988 Salon Champagne: For me this is on the downward slide, it shows none of the taut steeliness of the Krug CdM and regular from 88, its a touch maderised now showing nice age, orage peel and spices, still extremely nice to drink, especially with a sea urchin and caviar dish. Its a good not great Salon. Drink NOW. 92/100

With a fillet of Dover Sole and lobster bisque sauce:

1988 Domaine Ramonet Chassagne-Montrachet 1er Cru Les Ruchottes: This was in perfect condition, the wine was a lovely hay colour, but didnt look its 24 years, on the palate it was wonderful, full of nervous tension still and rich ripe exotic flavours of a fully mature white burgundy. Classic stuff, a great bottle. 95/100

With some beautiful spring lamb done two ways:

1989 Chateau Haut Brion (1/2 bottle): From full bottle this wine is not yet mature and needs a significant decant, from half this was singing a sweet sweet song, this really is text book HB, cogar box, earth, minerals, ripe black fruits, it has a myriad of flavours and carresses your palatte with every sip. Wonderful bdx. 97/100

With a small portion of rich kagoshima beef and then cheeses:

1989 Domaine Jean-Louis Chave Hermitage: I bought this one along because I wanted to contrast it with the Gentaz below, it was for me the superior wine, fortunately no brett in this bottle, it was more complete, has wonderful purity of fruit, rich sweet small red berries and a deep exotic mouthfeel, drinking beautifully now, will hold for longer. 95/100

1989 Gentaz-Dervieux Côte-Rôtie Cuvée Réservée Côte Brune: A mythical extremely rare wine these days, impossible to find, supposedly what old school Cote Rotie was all about, Marius Gentaz retired in 93 and unfortunately passed away last year, hence the prices for this have gone through the roof. The wine is made very traditionally in cement fermenters and old wooden barrells. Onto the wine: Its an earthy, sois bois, animale wine, with clear, crisp red fruits . For me the nose is has a touch of merde and is a touch distracting, and the palate although it is graceful and pure, is not as complete and as balanced as the chave. A wonderful wine to try, I dont know why more today are not makign wines like this. 93/100

Wow. Wow. Thanks for writing it up, Adam.