A 1918 Château d’Yquem (Vandermeulen bottling) served alongside the 62 was in remarkably good shape. With no discernable botrytis is lacked lusciousness but was complex and fine with aromas of candied peel, honey, beeswax and lanolin. It was full of citrus, honey and salt on the palate and finished crisp, bright and energetic.
(Van der Meulen-Decanniere bottling) Lightish brown, amber coloured in the glass. Scents of floor wax and popcorn. Very dry and one dimensional in the mouth with medium fatness, but not much in the way of vinous appeal. This wine wasn't dead by any means, as it actually did show some interesting tastes, and I acknowledge the quality of a wine that has something to offer after almost 90 years in the bottle. Quite an impressive feat.
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