10= Marchesi di Barolo 1958 – started out slowly, brooding, fruit faded; then pulled itself up by its boot straps and went from strength to strength; vibrant dark chocolate and earthy notes (not as good as the one consumed in Marchthough) 90
10= Prunotto Barolo Riserva 1971 – alluring funky forest floor aromas, then stiffened up to reveal a stern tannic backbone; marvellous old style Barolo with a good kick on the finish. 90
9 Guigal La Mouline 1987 – pretty young and tight then gradually opened to reveal minerals, pepper and bacon fat; became sweeter and the oak was noticeable; fabulous on its own but shown up by its flight mate. 92
8 Paul Pernot Batard Montrachet 1989 – very healthy colour, vibrant on the palate with subtle nuances of earth, minerals, lemongrass and nettles. Not the pinnacle of white burgundy but lively and vibrant for its age. 93
6= Ceritas Porter Bass Chardonnay 2007 – sophisticated and exotic, with a marvelous nose of acacia and blossom which evolved over the night towards sweet honeysuckle; taut and lean on the palate for a Californian, peaches, pears, minerals and slate. A triumph 95
6= Chateau Trotanoy 2001 – popped and poured – rich lush plumy notes with minerals earth, smooth tannins and a long finish; this is a very fine Pomerol which will evolve beautifully over ten years. Already delicious now. 95
2= Bruno Giacosa Barolo Falletto Riserva 1989 – tasted very young next to the golden oldies but this is a very fine wine which is light on its feet, luxurious and levitating. In ten years it will be stunning. 97
2= Chateau Angelus 1989 – an absolute stunner. Joyous nose of Christmas cake and marzipan, melted chocolate and saddle leather on the palate, mouth filling; absolutely brilliant wine 97
2= Cappellano Barolo 1961 – the more educated palates around the table struggled to describe this but from the first pour it was clear that this is perfection in aged Barolo; translucent with gardenia notes, it is not a blockbuster but perfectly poised and elegant. 97
2= Armand Rousseau Chambertin 2000 – After a two hour double decant this was elegant and breath-takingly complex; surprisingly accessible now it will continue to evolve but has perfect poise and equilibrium as it unfurled majestically. 97
1 Chave Hermitage 1990 – it took its time but it was worth the wait; initially it was like an abbatoirs, then you get some red fruits to go with the meaty notes, spices, minerals and forest floor. It continues to get better and better after 2-3 hours. It was matched against the La Mouline which tasted somewhat hollow and contrived by comparison. 98
