Paul Bara Dinner (La Bocca, Stockholm): Nose starting to open up showing stables, herbs and a spiciness. Palate is austere with cherry stones and a long peppery finish. This is balanced acidity and fruit and should evolve very well for many years to come.
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Champagne Dinner (Etto - DC): Fresh and tart and zesty, but some structure to the tannins. Sour cherries and raspberries, some rocky earth and rose hip notes. Fun and fresh, and cool to taste, but I'd rather taste a finished Bouzy Brut.
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Wine number six at the Hong Kong Jockey Club Beas River Country Club Boutique Mastery Champagne Dinner. Very light Pinot Noir with just enough personality to recommend it for a cocktail party. Having said that, we can think of many a Chambolle-Musigny 1er Cru with more personality at a far better QPR so we would not opt for this drop. Yes, unique in that it is a still wine from Champagne, but uniqueness does not a happy drop make...
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9/17/2017 - thewiz Likes this wine: 90 Points
Paul Bara Dinner (La Bocca, Stockholm): Nose starting to open up showing stables, herbs and a spiciness. Palate is austere with cherry stones and a long peppery finish. This is balanced acidity and fruit and should evolve very well for many years to come.
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1/30/2017 - isaacjamesbaker wrote: 87 Points
Champagne Dinner (Etto - DC): Fresh and tart and zesty, but some structure to the tannins. Sour cherries and raspberries, some rocky earth and rose hip notes. Fun and fresh, and cool to taste, but I'd rather taste a finished Bouzy Brut.
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12/2/2016 - BuzzzzOff Likes this wine: 85 Points
Wine number six at the Hong Kong Jockey Club Beas River Country Club Boutique Mastery Champagne Dinner. Very light Pinot Noir with just enough personality to recommend it for a cocktail party. Having said that, we can think of many a Chambolle-Musigny 1er Cru with more personality at a far better QPR so we would not opt for this drop. Yes, unique in that it is a still wine from Champagne, but uniqueness does not a happy drop make...
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