A good example of why older Burgundies should be oxygenated using the "Audoze" method. Low expectations given the Meadows note below. Great fill but the cork is soaked through. Kermit Lynch import. As per Burghound's note the wine starts out with a muted nose and "soupy" flavors. Mineral driven and earthy at first with little fruit or structure. After 2-3 hours of air (in bottle, not decanter) the wine puts on weight and develops more complexity. By 7-8 hours in it is singing. Acidity emerges and some balancing tannin along with ripe, dark red berry liqueur both in nose and mouth. Wonderful bottle that starts out at 85 points and ends at 93.
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6/8/2013 - Gridrocker wrote: 93 Points
A good example of why older Burgundies should be oxygenated using the "Audoze" method. Low expectations given the Meadows note below. Great fill but the cork is soaked through. Kermit Lynch import. As per Burghound's note the wine starts out with a muted nose and "soupy" flavors. Mineral driven and earthy at first with little fruit or structure. After 2-3 hours of air (in bottle, not decanter) the wine puts on weight and develops more complexity. By 7-8 hours in it is singing. Acidity emerges and some balancing tannin along with ripe, dark red berry liqueur both in nose and mouth. Wonderful bottle that starts out at 85 points and ends at 93.
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