From 2 magnums of the same case drank a few days earlier. ID 113017. 161eme edition. Based on the 2005 vintage with a slug going back to 1990. Disgorged in late 2012-early 2013. Very refreshingly saline. Pinpoint frizzance. Nicely buzzy in the head and very more-ish. A real pleasure. One of the better releases I have enjoyed as an aperitif as I find typically that it needs food to really demonstrate its complexity. 92+ easy.

Two bottles from the Otto Y Mezzo 'library' list recommended by the sommelier. Light green-gold lemon skin colour. Nose is lovely fresh mown grass, a touch of fresh lemon skins, white shoe leather...no, more like suede. Palate is sweet almost pineapply, but also a crisp green apple component. Very refreshing. Moderate length and reverberance. Excellent example of 'off piste' Chardonnay that Italy does so well. I had originally thought this was a 2013 until I checked a photo of the bottles...it is still that fresh. 91+

From magnum hand carried from Agrentina to Hong Kong by Sergio, who had spent c4 months tasting Argentinian wines and had decided this is the best. As another taster has commented, this wine is a joint project with the legendary Napa winewaker Paul Hobbs and is made in incredibly small quantities. Not decanted (I think it needs 6 hours, in retrospect). Purple-red almost totally opaque but translucent at the wide meniscus. Nose is very mellow, rounded, soft velvet and very confit red-black fruit jelly, quite primary but surprisingly elegant. Palate is surprisingly fresh acidic attack, the tannin is pronounced a very ‘Malbec’ but it is surprisingly rounded and soft. Very heady and resonant but a bit too alcoholic and ‘headachy’. Come back in 10 years time. 91 for now but I feel I am damning this with faint praise. I'd certainly encourage anyone to experience this wine if they have the opportunity. In context, this was followed by an Haut Brion 1990 so it was boxing in the big leagues. Thanks, Sergio!

Two bottles opened for a couple of hours but not decanted (which I think is too little...I would decant for 3 hours minimum, personally). Almost totally transparent, brightly jewelled ruby in colour. Nose is very slight but distinct Swiss cow barn, fresh laundered white cotton nappy, very fresh-mown green hay, some light cedar shingles, wonderful light but incredibly pure blackberry...mind-expanding complexity. Totally mesmerising but still youthful.....gosh, I have forgotten to drink it yet because the nose is so entrancing. Palate is still quite closed and a bit tannic on entry but then an 'awesome wave' of blackcurrant, blackberry and cedar complexity completely overwhelms you. Massive inside your head mounting and sustained resonance and reverberance that is totally silence creating. A bit dry and tannic on the end of the palate. Needs 5-10 years for the palate to harmonise with the nose. 97 easy....which I think puts it in the top 2-3% of c3,000 wines I have ever written a note on.What an experience! Thanks, Greg!

Double-decanted overnight, which I highly recommend with all Musars unless you are going back to the 1970s. I had wanted to serve this ahead of our host's 1990 Haut Brion, which was always going to be the highlight of the lunch, bit it got shunted until afterwards. It is remarkable that it held up so well in comparison, as many of the gang remarked. I was in reveries about the HB so I forgot to write any detailed notes, but I have written several before if anyone is interested. This is a sublime wine and can only improve over the next decade or more (as will the 1990 Haut Brion).

From magnum from the Otto Y Mezzo winelist as I remember. Totally transparent lambs blood colour. Nose is Iron Bru, iron filings. Quite tannic. Medium length. Iron and tannin are the main components. Probably an example of 'a bottle opened more than we needed' at the end of a long lunch.

From 75cl. Not decanted. Lovely brightly jewelled copper gold colour. Nose is a nice big blast of Botrytis, dry underlying manuka honey, slightly burnished hammered copper. Palate is sumptuous and dry honeyed. Very fresh. You can't not like this. Not sure where it will go in the future but I sense it is at best now and for another 10+ years at this level.