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(Dom Perignon) We sat down to a pair of Champagnes, the first of which was clearly old and perhaps a touch too mature, but there was still some life left in its bones. Aromas of honey, rust, bread and pungent candle oil were in its nose. There were lots of candle wax flavors to match, and a touch of bubbles left. It had a yeasty finish, a bit unpleasant like a morning mouth kiss. Its honey qualities blossomed a bit, but this was slightly oxidized, a bit more yeasty than it should have been. ‘Tar’ came from Esse, and I started to taste some cooked sugar. While there volume in the mouth, this bottle had seen better days, and what a shame that was, as it was an incredibly rare bottle of 1928 Dom Perignon, the second vintage ever made
(Dom Perignon) The color was stunning in another ancient bottle, this time a 1928 Dom Perignon. Rob immediately was calling out ‘6 stars,’ and even Rudy acknowledged that this was a perfect bottle. The nose was very exotic and very fresh, ‘stony’ to Rudy. Gil admired its ‘Northern gooseberry’ qualities, finding it ‘almost Sauvignon Blanc-ish.’ Rudy likened it more to a ‘white Rhone with its beeswax.’ Like I said, this was one exotic Champagne! The nose was also pungent, and the gooseberry carried over the palate. Its texture was soft yet lingering like a great, mature Montrachet, almost a ringer for a great, old Ramonet
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