Magnum, with a cork that left black marks on the hands. Barely a bubble (just the slightest petilance). Deep yellow in colour. Rapidly developed in the glass to its full richness of brioche, honeysuckle etc. - lingering and beautifully subtle. No hint of sherry-type overtone. Can only believe it will still be delicious in another 10 years. A wine that is now etched in my memory and I feel incredibly fortunate to have tasted it.
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Condition of bottle was impeccable. Fresh with energy. Complex with brioche, honeysuckle, dried peels. Amazing - quite sure this will be top 3 champagne for me this year.
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"Nick says ditto" (Chicago, IL): Original release. Sadly this has gone a bit long in the tooth for my taste. The nose shows a lot of mushroom and some sweet, sherried notes. On the palate there is but a faint bit of fizz; this is sweet in a very old school sort of way (high dosage), but for my palate, a lot more dirty/oxidized than I like for my champagne.
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This was stunning, fine bubbles but drinking more like a wine. Golden hue, complex and layered. Toasted brioche with creamy caramel pineapples and just kept evolving in the glass.
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옅은 골드빛깔 림부분의 컬러차이는 없는 편 첫 향은 가벼운 사과향이 나며, 꿀과 구운 빵, 치즈 향이 나고 비스킷 느낌의 향이 남 아몬드와 견과류 향이 남 산도 강하고 알콜도 꽤 있는 편, 바디감은 중간 정도임 여운은 길게 감 71빈임에도 아직 쌩쌩하게 살아있으며 올빈의 농축미와 말린 과실미가 나오는 좋은 와인임
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1971 Bordeaux (3030 Ocean, Ft. Lauderdale, Florida): This one is for champagne necrophiliacs. Dark gold, no brown. A few stray bubbles cling to the side of the stems but none in the juice. Yes, it’s quite oxidized but just short of unpleasant. So, one foot in the grave but the other one is planted firmly in the ground. Interesting enough for one glass, but not enough for two. (The Oenotheque version is much more lively.)
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Yellow gold, with a hint of copper in the color, the wine maintained some, effervescence. Apples, honeysuckle, brioche, sherry and cashew nuts, silky, soft, caressing textures, with sweet, apple and citrus fruits with just a dab of honey in the finish. It was quite fun to a bottle of Dom Perignon this old.
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Dom Pérignon Dinner (Atara): Surprisingly fresh nose showing amber honey, cereal grains, and a light nuttiness. On the palate this is far darker and more developed than the P2 '71 last week. Burnt caramel here. Still very nuanced. A great bottle if you enjoy your champagne advanced.
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A perfect bottle, still bubbles and vivid, golden Couleur but really fresh in the palate, fruit cake, dried fruits as apricot, figs and date, biscuit and spicy, at his peak
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Dinner at JPs: Stunning. Still incredibly young and fresh but yet supremely elegant. Young Dom's are so reductive it takes so long to get to this beautiful stage. Served before dinner and went down like a jug of cool aid at a 10 year old's birthday party. Joint WOTN for me. Just wished there was more to follow over dinner.
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DP 64, 66, 71 and Oeno 66: A gorgeous quartet of DP. Started of with 64 and 66 originals. Both were good, but the 66 was fantastic. Interestingly, this parcel of 66 has shown very golden and mature looking, but has drunk insanely well. The 66 Oeno is a terrific champagne, but in the company of these originals it was hard for it to shine. However it really did open up, and is among my favorite Oeno's. Our final DP was a 71 original, and this was simply smoking. The best of the night, and the best 71 I've ever had.
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Just a faint prickle from the bubbles remains but the wine is still relatively fresh. The dosage is sweet and there are notes of caramel, baked apple, preserved citrus and toast. It is full and round in the mouth with good intensity and a lick of mineral/citrus acidity to the finish.
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Sunday Night Dinner (Paris Club - Chicago, IL): A beautiful bottle of champagne that had wonderful aged notes of mushroom, pears, minerals, and lemon zest. There was still a really nice energy to the wine that was the perfect juxtaposition to its older character. Super wine.
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From a magnum where the cork sheared off, leaving half in the bottle, causing some initial concern. This bottle had been an original release in the US. The bubbles were still vibrant at first but then calmed down to show more age appropriate moderate vigor. The wine was fresh, rich and vibrant - delicious! Had beautiful caramel and nutty notes - the classic baked apple notes you see with well-aged champagne. (The Simone)
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From a low ullage bottle, around low shoulder but the colour was still bright and good. Beautiful, mature Champagne with aromas of truffle, honey, baked apple, decaying leaves, grilled nuts and toast. Full and creamy up front with a sweet tarte tatin heart. It really builds through the palate and is rich and powerful. Bubbles have lost plenty of psi and are barely perceptible and there is a kiss of acidity on the long finish.
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Drank the 71 DP along side the 71 Oeno. We've been doing this a lot lately, and it really shows how well stored original bottles outshine recent disgorgements. Both were great, both were in perfect shape. The 71 originals continue to shine, and lately the 71 Oeno's have been showing better than they did on release.
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Nice and mature, golden in color, nose with slight sherry notes, with v fine bubbles, nice full palate with a bit of toast and nuts, lush. In a great place to drink now.
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Rich medium-gold colour with well-developed sweetness and maturity of a very fine mature champagne. Retains a good backbone of acidity too. Lots of length and flavours. Simply delicious.
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71 and 73 DP side by side. The nose on both was outstanding, and both had strong DP typicity. Close to a toss-up, but surprisingly for me the 71 was a touch better tonight.
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Řstkantsmaking: (Servert blind) Mørk, gyllen gul. Mørk, søtlig nese med toner av brune, melne epler, karamell, appelsinskall, mandler, voks og honning. Relativt frisk i munnen med ok fruktighet og spiss syre. Svakt hint av madeira. Små, men spenstige bobler. Lang avslutning. Kommer seg med luft.
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A great trio of 66, 71, and 73 DP. All were very good to excellent, and rankings varied. The 71 in particular continued to open well over dinner. Very nice flight.
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Very dark color. Definite nose and palate of sherry and madeira. Only a few bubbles per glass, no mousse. Perhaps not a perfectly stored bottle although the fill was excellent. This is over the hill for me, but was a surprisely good match with Indian spices with rice.
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Gorgeous colour.....golden Nose is quite complex.....creme brulee, apple, honey, and biscuit Palate has citrus, honey, autolytic, and a cremebrulee note.....honey roasted nuts galore Finish has depth and is quite long. Just a fascinating wine @ 40 years young
This just opened up after 30 minutes...don't serve it too cold and let it open up...give it 20 minutes in glass.
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A level fill as far as I remember, golden with a light amber hue, remarkable small bubbles. Slight oxidative note, yeast, nuts and caramel, even almonds. Ok acidity and mousse, balanced, slightly lean, leafy and earthy and a bit short. Burnt caramel finish. I prefer fresher style and bottles of champagne! (The 76 some weeks back was a very different animal)
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More evolved yellow color on this than the 1969 I had a month back. Kind of sweetness on the nose with hint of almond/marzipan and caramel. Very nice freshness, and the acidity level is as it should be. At first it had a touch sherry/oxidation, telling me this might not have been a supreme bottle. However, this actually blewed off with some time in the glass. Approx an hour later, the hint was not there. Next time I will aerate the bottle an hour or two before serving.
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An original bottle from the Lord Litchfield collection (courtesy of the Evictor). Mind blowing, and off the charts. Caramel and backed meringue strong notes. Shock and awe. A complete champagne and sublime.
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Lysere farge enn 1973 og 1975, og mere bobler. Perfekt lagret flaske? Frisk og livlig, karamell og aprikos. Dårlig notat med tanke på skår! Men det var en veldig god vin...
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Now a little caveat, I am not the biggest champagne aficionado out there. Take some sparkling water, add some yeast and some white wine and voila.(LOL) But I love aged champagne and this was the oldest I've ever had and it was incredible. The colour was an pale golden/yellow hue and a nose unlike any champagne I've ever tasted. Lots of caramel, wild honey and apricot, a bit of oxidation-like smells, bordering on an almost sweet wine nose. The palate was light with more apricot notes and caramel. The wine seemed like a hypothetical blend between a champagne and an aged Chenin Blanc or aged Germany Riesling. Incredible. It got better as it aired over the night. Long long finish. 95+ Courtesy of a DoktaP who specifically brought for Basecadet and me since it was our birth year.
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Dinner at Elements - I thought this was a great bottle, carob, caramel, chocolate, and it had good acidity for the first 30 minutes, then it seem to get a little flabby. Good thing we drank quickly. Half the table liked it best, and half the table preferred the '88 Krug.
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DP at Acker pre-party. (Bouley NYC): I don't have much reference for the 71 DP. This bottle was slightly oxidized, and a good but not great bottle. Representative?
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Brought to Acker auction at Revel - This was a great bottle. Still had nice mousse, and was mocha and caramel, as opposed to chocolate and peanut butter of the '64 Krug PC. This was not a finesse bottle of Dom, instead big and in your face.
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1971 Dom Perignon : In immaculate condition. Like many of us, this wine has put on weight during the last 30 years. Unlike many of us – it actually is quite attractive. Lovely bisquit, oats and caramel – vibrant finish. A complete wine.
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11/6/2023 - EB2 wrote: 98 Points
Magnum, with a cork that left black marks on the hands. Barely a bubble (just the slightest petilance). Deep yellow in colour. Rapidly developed in the glass to its full richness of brioche, honeysuckle etc. - lingering and beautifully subtle. No hint of sherry-type overtone. Can only believe it will still be delicious in another 10 years. A wine that is now etched in my memory and I feel incredibly fortunate to have tasted it.
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7/17/2023 - dnnk88 Likes this wine: 98 Points
Condition of bottle was impeccable. Fresh with energy. Complex with brioche, honeysuckle, dried peels. Amazing - quite sure this will be top 3 champagne for me this year.
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6/9/2023 - Boone's Farm Likes this wine: 93 Points
Very much Sherried flavor out of bottle. Still with nice acidity and mineralfity. Opened over a couple of hours. Lovely wine
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1/1/2023 - Sean Tay Likes this wine: 95 Points
Pronounced nose intensity with notes of honey, caramel, toast. Medium acidity. Still have effervescence. Drinking perfect.
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7/13/2022 - acyso wrote:
"Nick says ditto" (Chicago, IL): Original release. Sadly this has gone a bit long in the tooth for my taste. The nose shows a lot of mushroom and some sweet, sherried notes. On the palate there is but a faint bit of fizz; this is sweet in a very old school sort of way (high dosage), but for my palate, a lot more dirty/oxidized than I like for my champagne.
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8/31/2021 - Peech Likes this wine: 94 Points
nose was very oxidized, as expected, with sugar cane, straw, marmalade notes. Ripe, soft, and lovely on the palate.
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8/28/2021 - LB88 wrote: 94 Points
This was stunning, fine bubbles but drinking more like a wine. Golden hue, complex and layered. Toasted brioche with creamy caramel pineapples and just kept evolving in the glass.
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8/1/2021 - kglis Likes this wine: 93 Points
옅은 골드빛깔 림부분의 컬러차이는 없는 편
첫 향은 가벼운 사과향이 나며, 꿀과 구운 빵, 치즈 향이 나고
비스킷 느낌의 향이 남
아몬드와 견과류 향이 남
산도 강하고 알콜도 꽤 있는 편, 바디감은 중간 정도임
여운은 길게 감
71빈임에도 아직 쌩쌩하게 살아있으며 올빈의 농축미와 말린 과실미가 나오는 좋은 와인임
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4/25/2020 - TimmyR wrote: 97 Points
A stellar bottle! Good fizz on opening, great colour and a beautiful nose. Fresh, complex and a long tasty finish. Just spectacular!
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12/12/2019 - MC2 Wines Likes this wine:
Acker's 1970's Holiday Champagne Dinner (Atera - 77 Worth Street in NYC): Fresh caramel apple and yet still with a hint of the oxidized notes. Very tasty
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11/16/2018 - sdr Likes this wine: 90 Points
1971 Bordeaux (3030 Ocean, Ft. Lauderdale, Florida): This one is for champagne necrophiliacs. Dark gold, no brown. A few stray bubbles cling to the side of the stems but none in the juice. Yes, it’s quite oxidized but just short of unpleasant. So, one foot in the grave but the other one is planted firmly in the ground. Interesting enough for one glass, but not enough for two. (The Oenotheque version is much more lively.)
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8/10/2018 - tinybubbles Likes this wine: 93 Points
Cleaner than the '73 served prior, but with less heft. This bottle had lost a little of its nuance but largely intact.
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2/17/2018 - Jeff Leve wrote: 95 Points
Yellow gold, with a hint of copper in the color, the wine maintained some, effervescence. Apples, honeysuckle, brioche, sherry and cashew nuts, silky, soft, caressing textures, with sweet, apple and citrus fruits with just a dab of honey in the finish. It was quite fun to a bottle of Dom Perignon this old.
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10/5/2017 - BradE wrote:
Trios of Dom Perignon: Very good initially. Interestingly though, this was the only bottle (of nineteen) that fell apart during the long evening.
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12/1/2016 - The Vines That Bind wrote: 92 Points
Dom Pérignon Dinner (Atara): Surprisingly fresh nose showing amber honey, cereal grains, and a light nuttiness. On the palate this is far darker and more developed than the P2 '71 last week. Burnt caramel here. Still very nuanced. A great bottle if you enjoy your champagne advanced.
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11/21/2016 - aquacongas Likes this wine: 98 Points
A perfect bottle, still bubbles and vivid, golden Couleur but really fresh in the palate, fruit cake, dried fruits as apricot, figs and date, biscuit and spicy, at his peak
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10/8/2016 - cortoncharlie wrote: 96 Points
Dinner at JPs: Stunning. Still incredibly young and fresh but yet supremely elegant. Young Dom's are so reductive it takes so long to get to this beautiful stage. Served before dinner and went down like a jug of cool aid at a 10 year old's birthday party. Joint WOTN for me. Just wished there was more to follow over dinner.
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1/13/2015 - BradE wrote:
DP 64, 66, 71 and Oeno 66: A gorgeous quartet of DP. Started of with 64 and 66 originals. Both were good, but the 66 was fantastic. Interestingly, this parcel of 66 has shown very golden and mature looking, but has drunk insanely well. The 66 Oeno is a terrific champagne, but in the company of these originals it was hard for it to shine. However it really did open up, and is among my favorite Oeno's. Our final DP was a 71 original, and this was simply smoking. The best of the night, and the best 71 I've ever had.
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9/7/2014 - BradE wrote:
We drank a lot of DP yesterday, and a mag of 71 original was the best in a fantastic group.
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6/7/2014 - Jeremy Holmes wrote:
Just a faint prickle from the bubbles remains but the wine is still relatively fresh. The dosage is sweet and there are notes of caramel, baked apple, preserved citrus and toast. It is full and round in the mouth with good intensity and a lick of mineral/citrus acidity to the finish.
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4/13/2014 - tooch wrote: 95 Points
Sunday Night Dinner (Paris Club - Chicago, IL): A beautiful bottle of champagne that had wonderful aged notes of mushroom, pears, minerals, and lemon zest. There was still a really nice energy to the wine that was the perfect juxtaposition to its older character. Super wine.
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4/10/2014 - lepetitchateau wrote: 96 Points
From a magnum where the cork sheared off, leaving half in the bottle, causing some initial concern. This bottle had been an original release in the US. The bubbles were still vibrant at first but then calmed down to show more age appropriate moderate vigor. The wine was fresh, rich and vibrant - delicious! Had beautiful caramel and nutty notes - the classic baked apple notes you see with well-aged champagne. (The Simone)
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11/1/2013 - Jeremy Holmes wrote:
From a low ullage bottle, around low shoulder but the colour was still bright and good. Beautiful, mature Champagne with aromas of truffle, honey, baked apple, decaying leaves, grilled nuts and toast. Full and creamy up front with a sweet tarte tatin heart. It really builds through the palate and is rich and powerful. Bubbles have lost plenty of psi and are barely perceptible and there is a kiss of acidity on the long finish.
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10/22/2013 - BradE wrote:
Drank the 71 DP along side the 71 Oeno. We've been doing this a lot lately, and it really shows how well stored original bottles outshine recent disgorgements. Both were great, both were in perfect shape. The 71 originals continue to shine, and lately the 71 Oeno's have been showing better than they did on release.
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7/13/2013 - Clos & Cru Likes this wine: 95 Points
Marzipan, tobacco, earthy, dry flowers, spice, very powerful
Opulent, lots mature notes, touch of oxidation, lots of oak, walnuts, earthy, long creamy finish
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5/10/2013 - Pacalet Likes this wine: 93 Points
Nice and mature, golden in color, nose with slight sherry notes, with v fine bubbles, nice full palate with a bit of toast and nuts, lush. In a great place to drink now.
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4/13/2013 - vin2share wrote: 93 Points
Rich medium-gold colour with well-developed sweetness and maturity of a very fine mature champagne. Retains a good backbone of acidity too. Lots of length and flavours. Simply delicious.
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3/30/2013 - BradE wrote:
Another gorgeous bottle of 71 DP. Perfect shape, stunningly good.
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2/15/2013 - BradE wrote:
71 and 73 DP side by side. The nose on both was outstanding, and both had strong DP typicity. Close to a toss-up, but surprisingly for me the 71 was a touch better tonight.
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12/3/2012 - Pingzing wrote: 99 Points
Outstanding, lemon, crispy, MUST peak right now. Wouw....
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9/7/2012 - -E- wrote: 92 Points
Řstkantsmaking: (Servert blind) Mørk, gyllen gul. Mørk, søtlig nese med toner av brune, melne epler, karamell, appelsinskall, mandler, voks og honning. Relativt frisk i munnen med ok fruktighet og spiss syre. Svakt hint av madeira. Små, men spenstige bobler. Lang avslutning. Kommer seg med luft.
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9/7/2012 - LWI wrote: 93 Points
Seven Decades of Right Bank Wines (Trondheim, Norway (my house)): A small ‘pop’ when opened, tiny bubbles. Toasted rye bread, some figs, intense and long. Moderate body, dark and sweet fruit.
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3/4/2012 - BradE wrote:
A great trio of 66, 71, and 73 DP. All were very good to excellent, and rankings varied. The 71 in particular continued to open well over dinner. Very nice flight.
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2/29/2012 - BradE wrote:
Showing its age, and not a perfectly maintained bottle, but a great drink nonetheless.
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1/1/2012 - sdr Likes this wine: 86 Points
Very dark color. Definite nose and palate of sherry and madeira. Only a few bubbles per glass, no mousse. Perhaps not a perfectly stored bottle although the fill was excellent. This is over the hill for me, but was a surprisely good match with Indian spices with rice.
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2/17/2011 - Rupert wrote:
Neal Martin's 40th - La Paulée de KFC (The Ledbury, London): Vigorous, ripe, gently oxidative, deep and creamy on the palate, good bite - fantastic
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1/15/2011 - Dave Canada wrote: 95 Points
Gorgeous colour.....golden
Nose is quite complex.....creme brulee, apple, honey, and biscuit
Palate has citrus, honey, autolytic, and a cremebrulee note.....honey roasted nuts galore
Finish has depth and is quite long.
Just a fascinating wine @ 40 years young
This just opened up after 30 minutes...don't serve it too cold and let it open up...give it 20 minutes in glass.
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10/7/2010 - Christer Byklum wrote: 88 Points
A level fill as far as I remember, golden with a light amber hue, remarkable small bubbles. Slight oxidative note, yeast, nuts and caramel, even almonds. Ok acidity and mousse, balanced, slightly lean, leafy and earthy and a bit short. Burnt caramel finish. I prefer fresher style and bottles of champagne! (The 76 some weeks back was a very different animal)
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10/4/2010 - Apotheca wrote: 93 Points
More evolved yellow color on this than the 1969 I had a month back. Kind of sweetness on the nose with hint of almond/marzipan and caramel. Very nice freshness, and the acidity level is as it should be. At first it had a touch sherry/oxidation, telling me this might not have been a supreme bottle. However, this actually blewed off with some time in the glass. Approx an hour later, the hint was not there. Next time I will aerate the bottle an hour or two before serving.
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6/26/2010 - BradE wrote:
An original bottle from the Lord Litchfield collection (courtesy of the Evictor). Mind blowing, and off the charts. Caramel and backed meringue strong notes. Shock and awe. A complete champagne and sublime.
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5/1/2010 - Atreyu wrote: 98 Points
Lysere farge enn 1973 og 1975, og mere bobler. Perfekt lagret flaske? Frisk og livlig, karamell og aprikos. Dårlig notat med tanke på skår! Men det var en veldig god vin...
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1/31/2010 - mimik wrote: 95 Points
Now a little caveat, I am not the biggest champagne aficionado out there. Take some sparkling water, add some yeast and some white wine and voila.(LOL) But I love aged champagne and this was the oldest I've ever had and it was incredible. The colour was an pale golden/yellow hue and a nose unlike any champagne I've ever tasted. Lots of caramel, wild honey and apricot, a bit of oxidation-like smells, bordering on an almost sweet wine nose. The palate was light with more apricot notes and caramel. The wine seemed like a hypothetical blend between a champagne and an aged Chenin Blanc or aged Germany Riesling. Incredible. It got better as it aired over the night. Long long finish. 95+ Courtesy of a DoktaP who specifically brought for Basecadet and me since it was our birth year.
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11/24/2009 - JJL wrote: 96 Points
Dinner at Elements - I thought this was a great bottle, carob, caramel, chocolate, and it had good acidity for the first 30 minutes, then it seem to get a little flabby. Good thing we drank quickly. Half the table liked it best, and half the table preferred the '88 Krug.
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9/8/2009 - BradE wrote:
DP at Acker pre-party. (Bouley NYC): I don't have much reference for the 71 DP. This bottle was slightly oxidized, and a good but not great bottle. Representative?
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6/11/2009 - JJL wrote: 96 Points
Brought to Acker auction at Revel - This was a great bottle. Still had nice mousse, and was mocha and caramel, as opposed to chocolate and peanut butter of the '64 Krug PC. This was not a finesse bottle of Dom, instead big and in your face.
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10/18/2008 - blaiseiii wrote: 93 Points
Very strong nose on first opening. Most of the fizz was gone (what do you expect after almost 40 years.) Very nice wine. Delicate.
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5/8/2007 - CamWheeler wrote: 84 Points
Domathon: Apple, cherry, mushroom on the nose. Hard acid on the austere and short palate. Not much to say about this one really.
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2/2/2002 - Marc wrote: 95 Points
1971 Dom Perignon : In immaculate condition. Like many of us, this wine has put on weight during the last 30 years. Unlike many of us – it actually is quite attractive. Lovely bisquit, oats and caramel – vibrant finish. A complete wine.
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