Out of the CdP, I would pick the Pegau and give it a 6 hr SOM, but it would definitely show better in 5-10 years.
Out of the BDX, the Malescot has been in a strange place, but it is most certainly powerful and modern. If you decide to open it, either pop and pour or double decant for at least 6 hours. I would say the same for Pontet Canet which will show decidedly Californian in terms of fruit extract on the palate but runs a small risk of being shut down. Again, I’d pop/pour or double decant for 8+ hrs in cellar temp.
We opened the SQN on Friday for our Anniversary and it was stunning. We gave it about an hour of air time before heading down to dinner. Could best be described as liquid velvet. On Saturday we opened the Mugnier, and it was drinking great as well. Didn’t have time to give any air, but it was nice right out of the bottle and seemed to improve as the night went on.
That’s great. Wish we could have joined you but the Jayhawks show was not to be missed. It looks like that outdoor patio at Sea Change overlooking the Stone Arch bridge and river would be a great place to hang too.