What a treat to be able to try this the night after having the '75. This is a very formidable wine. Much more backward and less evolved than the '75. This still needs another 10 years in the cellar to hit peak, although it's definitely approachable now with a couple hours of decanting. Notes of dark briary blackberry, black plum, slightly green coffee bean, mineral, dark tea leaf, charcoal, and sandalwood. Very full, and still quite tannic, but loads of fruit and a very long finish. This has it's best years ahead of it. 96+ pts.
So much wine.....so little time!!!
Posts: 5727 | Location: San Francisco | Registered: Jun 20, 2002
If I may...I'll give you the same advice you would have given me on those mags. You opened them WAY TOO SOON. Those mags. are probably 20 years or more away from being ready as of today.
In your own words....you didn't like it because you tried a "closed" wine.
So much wine.....so little time!!!
Posts: 5727 | Location: San Francisco | Registered: Jun 20, 2002
And then add another 10 years on to the window for the fact that he opened Mags. So...2010-2040. Which is about what I would guesstimate from my experience last night.
So much wine.....so little time!!!
Posts: 5727 | Location: San Francisco | Registered: Jun 20, 2002
do mags really add 10 years to the aging process? i'm sure that's a good "normal" question in another thread, i'm just thinking out loud....my experience is too limited, and i wouldn't want anyone to call me coelho....
quote:
Originally posted by dr.darkrichandbold: And then add another 10 years on to the window for the fact that he opened Mags. So...2010-2040. Which is about what I would guesstimate from my experience last night.
----------------------------- "religion ='s thought disorder" - sigmund freud
Posts: 5050 | Location: Park Slope, Brooklyn | Registered: Nov 20, 2002
I don't think there has ever been a real equation for it. I've seen anything from 5-10 years more, to double the time (since you have the same cork/surface area to double the volume), to a ratio of 1 to 1.5 years. Here's a thread over on ebob where Jamie Kutch and a few others are discussing it. This is the best I could find:
Interesting thread link, drab. Thanks for posting it.
Til now, I'd not realised that the magnum size was indeed the ideal format. Having a couple of DM's, after reading that thread, I believe I'll refrain from purchasing more.
Posts: 3998 | Location: Montreal, QC & MI | Registered: Feb 17, 2007
You guys are boring me. However, I am glad that drab lets us know what tastes good now/young, and board-o reminds us not to be too anxious to drink them so young. I certainly enjoyed tasting the 05's at the UGC tasting in Feb., I enjoyed the fresh dark fruitiness, the mouth-filling richness and texture, and the mouth-coating tannin (no matter what anyone says I can't get over my love of tannin, I find it adds to my enjoyment and to the length of the wine, and this goes back to chewing on grape stems and skins when I was a little kid). I personally have little experience so far with mature wine, some older wines that I have had have been unbelievable (1974 Diamond Creek Volcanic Hill Cab), but others have tasted over the hill to me (but not to other people...making me a little worried about what drinking window I should apply to my current inventory). Opening that 1984 DC VH cab tonight with thick rib eyes, roasted taters and onions, and a pan full of chanterelles and shallots sauteed in butter...might even attempt a TN if I am in a state to do so.
"No TV and no beer make Homer...something, something"
Originally posted by Board-O: This was an off-vintage for Trotanoy based on the two mags I've opened. I'm glad for you that yours was so much better.
Really? I do not agree. 70 is a very strong vintage for Pomerol and along with Petrus, Trotanoy is the other star of the area and one of the top wines of the vintage.
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