Tonight's dinner has been brewing for a few weeks. Knowing my fondness for the wines Manfred Krankl makes at Sine Qua Non, I was asked to join a few fellow aficionados for an evening where we delve deep into SQN territory. As the day approached, however, a few friends had to drop out due to more pressing engagements, so we ended up with a smaller crew and, consequently, a much less crazy list of wines to go through.
Our organizer suggested that we do the dinner at Table - Ingredient Based Cuisine - 淨化海鮮, which took me by surprise. While I had not tried their cuisine, the limited exposure I had based on social media posts pretty much all focused on the fact that they "purify" seafood by putting them in holding tanks for a few days. But given our red-heavy lineup, we were obviously gonna need a good amount of meat... Our organizer assured us that he's had some fantastic beef here, so I figured I'd go along.
2004 Sine Qua Non The Rejuvenators - a blend of 56% Roussanne, 24% Viognier, and 20% Chardonnay. Opened almost an hour before serving, initially showing a little grass and lemon citrus notes. Opened up more and got better after 80 minutes or so, but never really reached the heights of many other SQN whites.
2007 Sine Qua Non Stripes and Stars - a rosé made with 55% Syrah and 45% Grenache. Lots of minerals, fruity, with a hint of leather.
2005 Sine Qua Non Over and Out - this Pinot Noir was a little earthy, with sweet fruit and a little leather in the nose. When it opened up, it showed beautiful floral and violet notes.
2010 Sine Qua Non Five Shooter Grenache - made with 75% Grenache, 16% Syrah, 2.5% Mourvedre, 4.5% Roussanne, and 2% Viognier. Mint, eucalyptus, and very floral. Wonderful ripeness and sweetness, with huge concentration.
2005 Sine Qua Non The Naked Truth - 90% Grenache and 10% Syrah. Fragrant with cedar and mint, along with violet notes. So ripe and sweet, and so beautiful.