Tasted blind, this wine had a light gold center and clear rims. The high- nose of apple cider, ginger, lemons, and honey was nice but a bit funky.
In the mouth, this wine was quite viscous and rich with lovely fine-grained acidity. The length was fantastic. It got better and better in the glass and in the end was quite majestic. I would have to say the mouth-feel of this wine is amazing and special.
However, the slightly oxidative note suggested by my apple cider description was a bit distracting. Thus, this very expensive bottle merited an impressive but not a superlative score.
Given the above, I see no reason to save this wine for later.
Beautifully constructed wine. Never knew white wines could taste so good. Explosive nutty fragrance. Creamy texture of butterscotch on the palate. Opened up nicely over the next couple of hours. I suspect this powerhouse could last another couple of decades. Gorgeous!
Words cannot do this wine justice. It is light on the tongue, but has a weight and intensity such that even after you have swallowed it you can still chew it like a steak. It is a model of paradox. The brilliance is almost overwhelming. This wine is the appetizer, main course, dessert, cheese platter, and after-dinner conversation. A++
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(DRC Montrachet) We time traveled with the second flight to the 1986 DRC Montrachet, which had a milky nose, ‘2 day old milk?’ Gil questioned. JJ added, ‘clams, sea salt, ocean.’ The nose was yeasty and buttery, with sweet corn, but it had that old feeling to it, older than it should have, perhaps. The palate was rich with a backside that was out of balance and woodsy in its flavor profile. The finish was hot and long with nice, slaty flavors of yeast and white cola. It got fresher and sweeter with air, morphing into corn oil meets caramel, getting dirty and staying rich. That reminds me of a few people lol. JB admired its high acidity, calling it ‘more ethereal and more feminine.’ In terms of its overall existence, the ’86 is declining, but still holding on to excellence
(DRC Montrachet) The nose was fabulous in an ’86 way – sweet and buttery with lots of wild corn and clear botrytis. There was a little waterfall edge and a touch of benevolent alley. Its flavors were similar, adding some light cement and a bit of butter that has been out on a hot summer day all afternoon. Kisses of caramel rounded out the flavor profile along with game and candle wax, and the acidity was superb and the best ’86 impression that I have had in a while. It is always a good thing to have those unmoved, purchased upon release bottles.
(Domaine de la Romanee Conti Montrachet) A magnum of 1986 Domaine de la Romanee Conti was our third and final white. It was an interesting contrast, the two Perrieres versus Montrachet, almost a handicap match that would make Vince McMahon proud. In the end, the big, bad Montrachet showed why it was still the king of the hill. It kept gaining and gaining and gaining, lasting well into the evening. Its nose was very exotic at first, showing off that ’86 botrytis, along with this saucy Asian sweet plum sex appeal. There is ‘huge potential still,’ admired one of our guests. Yeast, cobwebs and hints of tropical orange were also there. The palate was round and rich, also incredibly tropical with exotic honey, guava and orange marmelade flavors. Its acidity was holding on quite well, which many ‘86s cannot still say, and while it seemed to be plateau-ing, it also seemed to be capable of being there for a while, a sentiment that would get stronger as the night went on. There was great texture in this rich, long, round, gentle giant. A tomato dish really brought out its acidity more, along with exotic tea-like flavors and cement, the type of cement in a brand new, mint apartment building. Two hours later, it was still going strong (96M).
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