Oxydative notes, some fruit left ut somehow weird. Had 3 different bottles but all had this taste, weird but still somewhat nice

Asparagus, malt, honey, peanuts, funky but good. Very similar surprisingly to Mission 75. Still some fruit left but secondary like plums and figs. Should be drunk relatively soon...

A Latour of the lighter kind, but don't be fooled by this, that Latour is still very very good. Most of the tasters actually preferred this over the Lynch 61. Honey, some malt, still some tannin left, this wine is a great value as you can find it at auctions still at reasonable prices.

This wine stood out as it was somewhat 'fresher' than the others with less concentration in the palat and some more primary fruit on the nose, mostly red cherries with a nearly artificial sweetness. Good but not great

Malt, wet cloth, peanuts, honey, rhubarb in the very versatile nose. Ten in the palate it is so huge its unbelievable, so tannic that you know this baby will be able to run much longer...
Not decanted, so it gained a lot with time in the glass...

Collectively all tasters in the room had this wine many many times over the past years, most have followed the wine since release, many also had it recently, some just 3 days before, me personally 3 months before. Yet all of us, absolutely all of us, agreed that this was the first time that the wine was really open and felt ready.

A spectacular bottle, tons of blackberry, blackcurrant and many more type of dark berries most of which I don't even know exist. Then follow the classic Mouton pencil shavings and graphite notes. The palate then has so much power yet remains elegant.

A legendary wine!

Light color, sunday roast drippings, all-purpose-seasoning. So from the look and the smell you pretty much know this has gone over the hill and you are actually jot really willing to give this a chance. Then you take a sip and surprisingly this wine has some body and it is truly interesting and somewhat fun to drink.

Conclusion: Drink this in a moment when you are in the mood for old Bordeaux but don't put it in a tasting...

This was the first bottle of this wine and it was super rich but very one dimensional with rich fat roasted porcini mushrooms. Don't get me wrong, I thought it was awesome, but just a bit one dimensional... But Jürg thout that it didn't performed as expected so he opened another bottle of this...

Second bottle that showed much better. Also had the big fat bbq roasted porcini mushrooms, so I'm guessing this is somewhat a trademark of this wine, but it was blended with sunday roast, loads of herbs and had an unbelievable length.

So this could have been one of the winners had it not been for the Haut-Brion in the glass next to it...

The first and so far only wine I have ever rated 100 points.

Super dark color, nearly black!

Crème Brûlée in the nose, caramel, coal, espreso, mokka, coffe milkshake. So many different shades of coffee. Then it has so many other notes.
At this point I realize that I have smelled the wine for 15 minutes. Afraid of being expecting so much from this wine in the palate and being disapointed I take a tiny sip and wow.....

... this rocked my world!

Guiness and dried plums, black berries, black-tea leaves all the expressions of coffee. And then there is this thing that you know that the rationality fades and the emotionality comes in. It is one of these rare moments in my wine life that you know you experience something truly special. You know that it's not the wine that scores 100 points just now, but it's that very bottle (Which by the way Jürg was generous to let me take home as a keepsake).

Truly unique and truly amazing!

As a side note, all others preferred the 1929 Haut Brion next to it (which I gave 99 points) but somewhat for some random reason, it was the 1934 that just did the trick for me.

Great Great Great!!

Pitch black in the color and such an intensity in the nose. A beuatiful sweetness, malt, herbs, herb liqour, so many facets in this wine.

The bottle was never recorcked or reconditioned, which is for me the best way to enjoy mature wines. And this proved the point once again.

From double magnum, nice sweetness, some of the usual mature bordeaux notes and a long finish

Malt, a bit restrained in the beginning but opening up over time. Still nice with a nice sweetness reminding me of dried plums and a medium long finish. This should be drunk relatively soon though

I really liked this. Syrup, raspberries, raisins, raisin bran and some almond pastry. Nice length

Drank out of magnum. Turkey drippings, malt, slight hint of plastic, coal, malt, cane sugar, still some body left with a nice medium-long finish. But clearly going down the hill...

Out of magnum. This wine has some chocolat, esprosso and coffee eclair. But most importantly it is metallic as hell, as one taster said it feels like a "full area tongue piercing" some geranium notes.

What a shame...

Classic bordeaux notes but then again very floral with green apples, this gives it a certain funk that makes it interesting, nice lenght.

Butter, apples, nice acidity, green , crème brûlée botrytis, the wine is much more on the elegant than on the overly sweet side.

Just having watched the new "Great Gatsby" movie (with EXTREME Moët-Chandon product placement) drinking this wine just made me feel how truly fortunate I am to be able to drink such amazing wines from the roaring twenties...

Two people who had had this before that this was "tinsy tiny bit corked" but I thought that it was still spectacular, so I nevertheless write a note that is not flawed, so if you get a mint condition bottle you should be able to get a much higher score.

This had apricots, saffron, cane sugar, beeswax, vanilla and the trademark crème brûlée botrytis. Much sweeter than the Climens 1921 it was something that I just loved drinking...

What makes this wine so much sexier and more seductive than other Sauternes I had. Well this wine truly moves you on three levels:
One: the funky fruit: Mirabells, peach, kumquats, candied orange and lemon peel

Two: the botrytis: It's not just "crème brûlée botrytis" no it has a mixture of the crème brûlée, some almond, some almond biscuit and so many more facets that I am unable to describe.

Three: The sweetness: Yes it's sweet and fat and rich. But no it's not too sweet, fat or rich at all. It's amazingly balanced in the richness of it all.

But compared to the Haut Brions we had who just shook my entire body and consciousness, making it impossible to miss that an amazing wine legend is being served, this wine needed my attention to realize all its facets. So if you are ever present when this wine is opened: Do take your time to explore it and enjoy it on all levels!

Popcorn, crème brûlée roasted almonds, birnel (a thickened pear juice). Very very long and super elegant! A truly great sauterens with so much life ahead!

With no reputation as being a great, good or even acceptable vintage. This was spectacular. This is the benefit of having the worlds most renowned expert on Sauternes putting together the tasting :-)

Super intense with notes of fresh flowers, coffee, dried orange peel almonds and crème brûlée. This was so fat and rich, that it on account of presence blew away the Yquem 1967. But then again, that's why you need to take your time to explore every wine on it's own...