Oxidized, not from premox but from age or poor storage. Nose of apple cider, honey, and toast. Still nicely structured and drinkable but a shadow of its former self. Oddly, served this at Atera as part of the reserve pairing.
White Burgs and Rich Italian Reds (Cà Angeli Restaurant, Tokyo): Not as deep as the Rougeots, but still in the gold range. A maderized nose of apple cider. Clearly oxidized. As I’ve heard nothing about random oxidation in ‘92s, I am assuming this is a heat damage/storage issue somewhere in the supply chain. Taking a break from the wine then coming back to it fresh, there is still oxidation but there is also a honey note that at the very beginning of the nose that I pick up as a bit of botrytis. This is damaged and a shadow of itself, but is not so bad as to be undrinkable. The richness that remains rounds out into apple pie with some cinnamon and raisin to go with it. But the oxidation never fades.
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(Lafon Meursault Clos de la Barre) Ray remarked that it was a .typical 1992. right away, muscling in on the opinions of the group as he is prone and known to do. He tends to be right though, so he can do that. I found the nose to be buttery and toasty, although I had a glass issue that I politely categorized as .floral.. The wine was definitely at its peak; I cannot imagine the wine getting any better than it showed at age thirteen on this February night in 2005. Mike was ahead of the curve and noted a .banana flavor. on the Perrieres; I noticed it on the Clos de la Barre as well. The wine was bready, tasty and mature
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