I keep finding that upon opening a bdm there seems to be a hint of tca. I taste a lot of wine on a weekly basis (I buy for our restaurant) and have only found this as a recurring theme in bdm vs other types. Just yesterday I opened a '99 Caparzo that seemed muted and a bit wet-cardboardy. Am I just unlucky enough to get a bunch of tca-laced bottles, or is there something about a bdm that exibits this right off the bat? BTW, sometimes the funk blows off, sometimes not.
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quote:
Originally posted by Berno:
1999 is still relatively young for Brunello. I had a Casanova di Neri the other day. It was musty but blew off in about 90 minutes. It's best to let them age at least ten years past the vintage date, IMO.


Would you call it a "musty old clap trap?"

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