Quite big stemsy, smoky lift to the aroma. There were also the telltale La Tache Hoisin and soy things going on. The palate was only mid-weight, fine and lacy with plenty of sweet earth and a salty iodine flavor. It was a good but not great bottle of ’43 DRC as a ’43 GE we had last year was quite majestic.
Lunch with Anthony Hall and Friends (Coppin Grove, Melbourne, Australia): Very low ullage on the bottle, and this was unfortunately over the hill. It had a Madeirised twang of cooked berries and cherries, dried flower petals and plenty of mushroomy undergrowth smells haunting the nose. The palate was still blessed with fresh acidity and a surprising firm sense of structure, but it too seemed Madeirised, with lots of flat, cooked fruit notes. A real shame.
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(DRC La Tache) The 1943 DRC La Tache was a brothy and ‘smacking’ nose, as in the aromatic equivalent of lip-smacking. It was very aromatic and had that Monfortino tea-like edge and spice, along with some cloves and glue. The palate was delicious with tasty flavors of tea, broth, game, autumn and rose. Despite getting up there in years, it was still fleshy and dense.
(La Tache) The 1943 was more wound and subtle, nutty with more cola and dark, plummy fruit. Possessing even bigger acidity and alcohol than the 1942, the 1943 seemed a bit out of balance at first and squarer, but while the 1942 lost a step or two, the 1943 improved and got more delicious and more balanced with time. The acidity was long and strong, and it was also an outstanding wine, equivalent to the 1942 in quality but stylistically different. Allen, on the other hand, said that he has tasted these two side by side three or four times and has always preferred the 1942
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