Still had good acidity and a pleasure to drink. Not the freshness of course, but mellow and still lots of bubbles. An experience, but more for the occasional than as a replacement for fresher champagne.
Professional reviews have copyrights and you can view them here for your personal use only as private content. To view pro reviews you must either subscribe to a pre-integrated publication or manually enter reviews below. Learn more.
(Roederer Cristal) A Cristal followed, the 1969 Roederer Cristal. It, too, had pungency to it, more in a gamy way. The nose was a little oaky, as well as bready. The palate was rich, meaty and lush with vanilla wafer flavors, but the oak stayed on the palate and throughout the finish. It did grow on me and get more honeyed, but having had extraordinary bottles of ’69 Cris before, I can say that this wasn’t the best bottle. It wasn’t off, just a lesser batch, so to speak
(Cristal) The second bubbly in this flight of three had a sweet and toasty nose that had this earthy streak that was more root vegetable. The nose had some woodsy and funky edges, but still possessed positive geyser, game and sunny yellow fruits. The palate was wild and woolly, sweet and buttery, gritty and exotic. Jerry admired its ‘jungle flowers’ and then made one of the most interesting and astute wine comments I have ever heard, ‘You can feel the humidity in the wine.’ It was so true, this bottle of 1969 Cristal really gave off this humid impression. Jef picked up on ‘coffee-coated licorice.’ Jerry added, ‘cat pee,’ and I a touch of cigar. Rob found it ‘kinky’ and observed ‘anise.’ I thought that this bottle was either very slightly corked or affected somehow, as I have had near-perfect bottles of this bring me to my knees, and Rob felt the same. It was still decadent and very, very drinkable
(Roederer Cristal) There were still two more wines, actually champagnes, left in the evening. The train was about to leave the station, so Big Boy had to send it off in style, beginning with a 1969 Louis Roederer Cristal. This bottle was un-fucking-real, full of coconut and coffee aromas, fresh like a Sunday morning bread basket. Sorry, I couldn’t take many notes at the time, but it was one of the best bottles of champagne that I have ever had
NOTE: Some content is property of Vintage Tastings.