fclarity

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  • 2002 Ployez-Jacquemart Champagne Liesse d'Harbonville

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    3/29/2024 - fclarity wrote: 94 Points

    The medium yellow color and persistent effervesce suggest this is a young wine but it is not. The lemon custard, apple, quince, and white stone nose was quite attractive.

    This wine went up and down in quality while it was open. However, it was still going striong after 3 hours of air with its firm acidity, rich fruit, and very good length.

    This was surprisingly good and should stay at this level for 5-10 years.

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  • 1958 Giacomo Borgogno & Figli Barbaresco Riserva

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    3/23/2024 - fclarity wrote: 91 Points

    From a perfect looking bottle, this wine had a deep red cemter and tan/yellow rims. After a few hours of air, this wine had a high intensity nose of roses, cherries, tobacco, plum, and some VA.

    The mouth was rounded with very light tannin, firm acidity, and good length. It had significant fruit as well as flavor interest and complexity.

    This was not a wine for those who like young wines. This was a touch past its peak. However, it was certainly fun to drink. I would be interested to learn more about the Canubbi reference on the label of this Barbaresco.

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  • 1990 Château Latour Grand Vin

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    3/15/2024 - fclarity wrote: 96 Points

    This wine was lovely again and I was struck by how smooth and integrated it appeared. It was so drinkable, this wine might make one think it was at or near its peak.

    However, the reality was that it was not even close. While certainly lovely to imbibe now, it will pick up a couple points with 10-20 years of additional cellar time when additional nuance and flavor impact will be revealed.

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  • Fractalage says:

    6/29/2019 2:15:00 PM - You are so right! The condition of the bottle and cork is very important for old bottles in the notes. AND tasting of sediment is also revealing and quite delicious, also nutritious. Also, most don't note for how long the bottle was rested after transport. Cloudy wine should not be opened! Let that sediment settle. Even a small disturbance of the bottle can bring up sediment which will greatly change the wine's taste. For me it's also important to note the changes in decanted to undecanted bottle and what sort of aeration was used. I love your attention to details like that. Just please don't be bidding on the wines that I want! ;)) I'm in Palo Alto, so if you're ever interested in a blind tasting, I'll set it up.

  • aquacongas says:

    6/27/2019 7:39:00 AM - I agree latour 1961 from Magnum a few month before Latour vs Palmer 1961 was in unbelievable shape. So fresh even 6 hours of decantation. Cheers

  • oldwines says:

    2/4/2019 4:32:00 AM - My Sentiments exactly!!! Aeration is so key to the maximum enjoyment of wine! Check out my website, I have a similar though less complete discussion. www.dtpwineadvisors.com

  • redmancge says:

    1/6/2019 1:24:00 PM - This is one of the most thorough and common sense approaches I've read on CT not only more informative ways of rating a wine but ways of tasting as well. Also great tips about aerating.....can never have enough different views on ways to approach that. Your review on the 90' Stag's Leap Cask 23 prompted me to decide that I need to open my magnum of it tonight for my birthday. Hope mine is as great as yours sounded Cheers and Thanks!

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