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(Pol Roger) So how would one start a weekend of this magnitude, with a magnum of 1928 Pol Roger, of course. This original magnum (no recent disgorgement) had lightly sauteed butter and perfectly burnt white sugar in its nose. It was quite sweet, ‘normal for the period’ per SuperSomm, who has won Sommelier of the Year somewhere somehow official. Suffice it to say, he has one of great palates I have encountered, even though he is Swedish . Back to the wine, wheat, light grass and yellow fever all graced the palate, which also had just the right amount of petillance. Its sweetness was noticeable to the last sip (95M).
(Pol Roger) The third wine of this ‘warm-up’ flight was very mature in the nose, showing lots of honey and some oxidation. Big Boy was ready to write it off at first, but he came back to it in a few minutes and changed his tune. I liked its cereal aromas, and its palate was sweet and wine-like. Sir Robert Bohr also stood up for its ‘texture and viscosity.’ It was a 1928 Pol Roger, still enjoyable but definitely affected, and it held really well in the glass for something so old (94A).
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