Not quite as intense and crisp as from magnum a few days ago, but still plenty consistent. Shows some orchard fruit and not that many autolytic, yeasty notes, but a hint of almond and toast.

There's a distinctly dirty note on the nose here that never went away, and got uncomfortably close to TCA for me. Besides that, this is as classic as it comes for old white Bordeaux. Quite waxy in texture, with some nutty qualities that come off more like dry sherry (without the alcohol). Low acidity, but enough. Others liked this more than I did.

For my palate, definitely getting long in the tooth, with an almost rose colour. The nose shows pretty typical old Barolo -- pleasant red fruits, perfumed florals, and some modest earthy notes. On the palate, this feels attenuated, even though it certainly ticks all the old nebbiolo boxes.

Very accessible for a young Corton, though I am guessing a large part of it is due to the lighter, stem-heavy style of the house. Quite perfumed, with the stem spice really showing on the forefront of the nose. The palate is less effusive than the nose, and the fruit shows a bit on the tart side. Plenty of tannins still; good potential here, but given the lightness of the fruit, this may not be the best candidate for very long aging.

Decent potential here, even though the oak usage is very, very prominent here. There's a lot of toasty spice. Fortunately, this has the weight to carry the oak, despite the prominence, and there's none of the oaky astringency that causes my general objection to oak use. Ripe, with fruit that is leaning towards the black side and plenty of tannins. Kind of burly, this will definitely benefit with more bottle age.

Definitely my favourite of the three red Burgs tonight. Ripe, potent, and powerful, with a fair bit of oak, though less toasty and spicy versus the Magnien. The fruit is more exuberant and broad; this has really good palate presence, especially with the black fruit. Plenty of potential ahead.

The best bottle of this wine I've had. A good mix of red and black fruit; good complexity on both the nose and palate a mix of herbs, earth, and leather. Mercifully clean. The one strike against it is the relatively high and present alcohol.

Pretty good bottle of Aldo -- this isn't marred at all by any wood. Definitely a touch volatile, with lots of black fruit and a touch of licorice. The palate is reasonably resolved and shows some ripeness.

This wine has been all over the place for me. Tonight's bottle was quite good -- slow oxed at noon and double decanted an hour or two before service. Certainly a hair volatile on the nose, but with good red fruit notes here. Not as dried out as some of the wines of this era can be. The palate still feels young, and there's a juiciness on the midpalate before you get to the tannins.

Ex-cellar Joseph Phelps. An incredibly beautiful showing. A classic old school lead pencil nose, with a perfumed lightness that is typical for PLL. On the palate, this is very light, with some tart, dried red fruits and a note that reminds me a bit of barberry. Fully resolved -- this is one to enjoy now.

#12-98. Likely heat-damaged. This was far more advanced than it ought to have been.

#06-06, 8.5% abv. This was showing a little more advanced than I would have expected, and lacking some of the cut that I like in my riesling. The nose first shows a bit of sponti, and there's a good amount of slatey minerality as well. The palate is a mix of yellow and white -- quite fruity and rounded. A good, chewy texture on the finish.

#12-02, 7.5% abv. This I quite liked -- it's a classic old school Fritz Haag with a lovely, intense blend of minerals and fruit. More white than yellow, with a freshness that belies its age. Not as thick and intense on the palate as I would have expected, but plenty of verve and electricity.

#41-00. The difficulty of the vintage shows; the botrytis isn't as clean as it could be. Of course, plenty of the typical apricot/marmalade notes here, with a good dose of botrytis spice as well. Lacks the acidity to really kick this up to a top notch BA, though the sweetness is definitely correct.