1st bottle was corked and the restaurant did not pick up on it… oops. 2nd bottle was brilliantly fresh and pure but not as succulently rich and heavy as the 1987 DRC Montrachet - more linear and sharp, which I did not expect given the characteristics of most 1989 white Burgundies. While the 1987 was beginning to fade, this kept going strong, revealing more character and minerality.
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(DRC Montrachet) That was much more than I expected on this wintry evening. The next night was actually the main event, and Hollywood Jef had even flown in to help with the celebration. He was armed with a few bottles of DRC Montrachet, so we surrendered quickly, beginning with a 1989 DRC Montrachet. The ’89 had a warm, inviting nose of corn, light sweetness, butter and hints of orange and citrus spice. Its palate was round and smooth with light flavors of butter and minerals, lighter than one would expect from an ’89 Montrachet. It was a good vintage to start the vertical with accordingly. Those that know this wine know that ’89 was a bit of a disappointment for DRC relative to its usual quality. Don’t get me wrong, it was still an excellent wine. A hint of that tropical DRC kink developed, and while the wine was soft and polished, its acidity crept out more. It was almost latent, getting bigger in the glass but also a touch square. Lora, a former food editor and avid taster, found it, ‘elegant and perfect’ (93).
(DRC Montrachet) The 1989 DRC Montrachet was cleaner and spinier than the ’90, and its palate was long, clean and buttery, but simple. Gil noticed, ‘dill weed,’ and the ’89 was clearly softer and possessing less power than the ’90. It was a mismatch. No one was blown away by this tepid ’89 that had more flash than fortitude. Bipin admitted that the ’89 has always been disappointing and never impressive
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