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(Louis Roederer Cristal) Then came the magnums. Everything from here on out was served in magnum or jeroboam. We stayed on route ’66 with a 1966 Louis Roederer Cristal. It was another mature nose, in a heavy white molasses direction and not as expressive as old Cristals usually are. Its palate was more like it, still tasty with orange blossoms, game and a sweet, big, nutty finish. It clearly had the best density of anything so far, and the guy with the five Harleys that Vince McMahon was looking for took off his horns to declare that ‘the ’66 rocks.’ Nonetheless, it was an affected bottle, one that had the most sophisticated palates abuzz with discussion due to its two-sided story
(Cristal) Unfortunately, there were three oxidized bottles, just one of those nights. A ’66 Cristal, ’59 Vogue Bonnes Mares, and ’66 La Mouline were all (DQ). There were no tears shed, though, as it happens, and those that drink enough old wine know that the only thing to do is move on and remember how much the good ones make up for the occasional bad ones. The color on the Cristal was a bit dark, so we suspected that might have issues, and it did. The Vogue was about as good a fill as one could hope for at that age, and although the color was a bit light, there was still a good ruby core. The craziest thing was that the La Mouline came from a batch of six bottles, two of which we had already had that were both extraordinary, 99-point wines. Even wines from the same case or batch can be completely different! If these kind of experiences make you lose sleep or want to sue people, I suggest you stick to drinking wines ten years and younger. Wine is supposed to be fun, right?
(Cristal) The last wine in this flight was also Roederer, but it was also Cristal, 1966 to be exact. The 1966 Cristal was the ‘youngest’ to Jerry while guesses were still being made. The ’66 nose was racy and linear in a 99 mile per hour way. Loads of vanilla, yellow sunshine and this exotic sushi/soy/wasabe complexity graced its long and vigorous nose. Allen admired its ‘tertiary’ qualities and the fact that it was just starting to come into that phase. The palate was long, fresh and ‘super-duper,’ so yellow and full of corn-buttered fruit that was just divine
(Roederer Cristal) We needed a palate cleanser, and it was a spectacular one, a 1966 Louis Roederer Cristal. Caramel oozed out of the glass like Scarlett Johansson out of a limousine. Ray took my daydream away from me with brittle, more burnt, cooked caramel, and I immediately saw his four best high school buddies getting out of the limo after her. Bruce gushed, the best vintage of the best decade in Champagne. Bread crusts, honey, orange rind and hazelnut (Pat) resulted in an orgy of aromas. It was pure vanilla sex going down the hatch, and it was so good it caused Big Boy to ramble about the 1911 and 28 Pol Roger for about ten minutes. It was a short speech by the usual standards
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