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Community Tasting Notes (10) Avg Score: 92.6 points

  • The 1995 Lafon Perrières is getting a little fatigued at this stage, offering up a mature bouquet of tangerine, creamy oak vanillin, chicken broth and mushroom, but with no trace of oxidation. The wine holds up well in the glass but never really develops, and while there is still some acidity and texture here the overall impression is rather deflated. Perhaps this was just over-worked during its elevage?

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  • Tenth Annual White Truffle Dinner (Chez Weber - Chicago IL): In Lafon Perrieres vertical. I hadn't has this wine in at least 4 or 5 years, but remember enjoyed it immensely. Mature stone fruit, at a great combination of fresh fruit and evolution. Dense, spicy and very long.

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  • Bright golden coloured. A shy nose at first but it started to blossom shortly afterwards in the glass. Laden with honey aromas as well as some light spices, apricots and floral notes - I wonder if there is some botrytis influence at play here, but either way it was wonderful.

    Rich and mouth filling on the palate with acidity persisting and driving the wine. Excellent length. Really started to sing an hour after opening - there is plenty of complexity and interest.

    This bottle was probably near its peak or has plateaued, and I'd be looking to drink now.

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  • A fond farewell to my last bottle of this marvellous Meursault. Despite what was apparently a period of heavy battonage at the time, there's no oxidation despite the medium deep gold color. It's rich with fruit and hazelnut and oily of texture. To quibble perhaps, there's not much sence of minerals of definition; it's relatively monolithic but the sheer size and intensity won me over. The contrast between this behemoth and the wonderful 1995 Leflaive Chevalier was as interesting as it was obvious.

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  • This bottle showed better at home when I opened it to check its soundness than at the restaurant (32 East) with Barry. Medium gold, but absolutely no trace of oxidation. A huge blast of nuts and honey roar out of the glass, followed on the palate by a wine so rich it seems more like molassas than Burgundy. This is the hyper-rich style of Meursault that not all Bungundy lovers appreciate, but if you accept this syle, it's about as good as it gets. To drink now before it falls apart, not that there was any trace of decline.

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