What are you standing?

quote:
Originally posted by Rob_Sutherland:
1996 Pol Roger Sir Winston Churchill
2001 Château Guiraud
2003 Torbreck The Factor
2006 Two Hands 'Coach House Block' Single Vineyard Roennfeldt Road


Do any of these have enough sediment to stand? Just curious. Smile
quote:
Originally posted by indybob:
quote:
Originally posted by Rob_Sutherland:
2001 Château Guiraud
2003 Torbreck The Factor

Do any of these have enough sediment to stand? Just curious. Smile

I would stand the two above, without looking at the specific bottles.

You just don't know, so I lean to the safe. I've had wines with loads of sediment and just a few years old.

On the opposite side of the coin, when LB opened his '55 Montrose the other night there was absolutely no evidence of sediment whatsoever.

So go figure......
quote:
Originally posted by KSC02:
So go figure......


It is kind of a crapshoot I suppose. I've had young tempranillo that threw tons of sediment, and yes, older wines with little to none.

tlily, Randy (or other winemakers), any rhyme or reason as to which wines are likelier to form precipitates in-bottle?
Wineplease, I had the 1979 Margaux in 2008. It's obviously beyond it's peak, but still enjoyable. The fruit was fading but it still had a bit of tannins. Not a stellar Margaux, but worth opening. It probably won't stand up to any food. Looking forward to your notes.
quote:
Originally posted by Board-O:
quote:
Originally posted by Longboarder:

1984 Diamond Creek Lake - for a friend

I have one or two left. I'd love to read your impressions.


1959 Domaine Louis Trapet Gevrey-Chambertin 1er Cru Clos Prieur

Please post notes! I love 1959 Burgundies.


Will do but don't you want to know how the Brunelli are drinking as well? Wink
Really sorry to hear that, Dok. I had the wine 4 times but the last bottle 15-20 years ago. We did one in a series of verticals comparing 1962 and 1955. We did another in a 1955 First Growth horizontal. One we did at a French restaurant where the chef/owner prepared a special meal for four or us, along with a 1971 Lafite. The last we had at a dinner on our home. All four were wonderful.
quote:
Originally posted by Board-O:
quote:
Originally posted by VinT:
1966 Lafite

Banana


I look forward to your notes.


Ditto! Good to see you on your stop through town VinT. I'll set something up a little, um, nicer (sans fruit flies) next time you're through.
quote:
Originally posted by indybob:
quote:
Originally posted by Board-O:
quote:
Originally posted by VinT:
1966 Lafite

Banana



Ditto! Good to see you on your stop through town VinT. I'll set something up a little, um, nicer (sans fruit flies) next time you're through.


I kind of liked 'em. They helped me finally understand the phrase 'crunchy tannins'. Big Grin
quote:
Originally posted by DoktaP:
Wineplease: How was the '79 Margaux?


DoktaP, sorry for the late reply.
I post my note on the tasting notes. I tend to agree with you that the fruit was fading. Pretty much gone in my opinion. However, it's still an enjoyable wine. The finish was still long and smooth.
quote:
DoktaP, what do you think about this one? Thank you.

Wineplease, this bottle was singing and firing on all cylinders. Probably the WOTN imho. It had all the elements you want in an aged cote rotie. It was described by one attendee as having the nose of a charcuterie board (bacon, cured meat, spice) with a heavenly floral (violet) hint. Drinking absolutely beautifully, but can hold on another decade easily. Worth sourcing if you have a chance. As a group, we felt that no score be assigned, but just take in the wondrous nature.
quote:
Originally posted by DoktaP:
quote:
DoktaP, what do you think about this one? Thank you.

Wineplease, this bottle was singing and firing on all cylinders. Probably the WOTN imho. It had all the elements you want in an aged cote rotie. It was described by one attendee as having the nose of a charcuterie board (bacon, cured meat, spice) with a heavenly floral (violet) hint. Drinking absolutely beautifully, but can hold on another decade easily. Worth sourcing if you have a chance. As a group, we felt that no score be assigned, but just take in the wondrous nature.

This bottle, from that night, is in a very short WOTY list.
Thanks sincerely, Dok, for sharing this. Wink
quote:
Originally posted by Board-O:
Really sorry to hear that, Dok. I had the wine 4 times but the last bottle 15-20 years ago. We did one in a series of verticals comparing 1962 and 1955. We did another in a 1955 First Growth horizontal. One we did at a French restaurant where the chef/owner prepared a special meal for four or us, along with a 1971 Lafite. The last we had at a dinner on our home. All four were wonderful.


I brought a 55 Lafite 2 years ago to a WGWeekend in Toronto with DoktaP and it was great. This one, unfortunately, was dead.

TN
quote:
Originally posted by DoktaP:
quote:
DoktaP, what do you think about this one? Thank you.

Wineplease, this bottle was singing and firing on all cylinders. Probably the WOTN imho. It had all the elements you want in an aged cote rotie. It was described by one attendee as having the nose of a charcuterie board (bacon, cured meat, spice) with a heavenly floral (violet) hint. Drinking absolutely beautifully, but can hold on another decade easily. Worth sourcing if you have a chance. As a group, we felt that no score be assigned, but just take in the wondrous nature.


Great. Thank you for your notes DoktaP.
I actually bought this one about 6 months ago and had been curious when should I open this one Big Grin
But I guess I should wait couple of months when my wife is allowed to drink wine again.
Hopefully i will have the same experience as yours and KSC02 when popping up this bottle.
quote:
1983 Margaux acquired from a fellow board member.

The nose on this wine in it's prime is spell binding. The first time I opened one, I just enjoyed it's bouquet for 2 hours before tasting. I hope it shines for you and your group. Enjoy and please post your notes.

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