Community Tasting Note

• Barry Rothof wrote:

  September 30, 2012 - 11 th Burgundy tasting - Whites part I (@ Rotterdam, Netherlands): Non-blind, this wine received a solid six hours worth of air, akin to the wines before the blind intermezzo. The core is medium intense golden, with a clearing rim. The nose is decidedly unpleasant with its medium intense, over-ripe Époisses-like notes. A vague pebbly impression comes through with some swirling and is joined by reticent peach-like fruit. This wine is medium-plus bodied, doesn’t seem to possess more than medium acidity and despite seemingly good extraction levels, there is hardly any definition to the mid-palate flavours, which turn mealy on the quickly fraying finish. It is still somewhat potable and would score in the high seventies, but it seems like another early stage P’ox victim to me…Surprisingly enough, when I retasted it three hours on (near the end of the sitting) this wine had done a complete and utter 180 on our unsuspecting rear ends. The colour had brightened considerably, the nose had cleaned up to reveal typical orchard fruits & mineral expression and the acidity had perked up sufficiently to lend freshness and a balanced drinking experience, resulting in a 90-91 point wine. I was absolutely baffled and this experience will serve as a potent reminder. When an in hindsight badly reduced wine can so closely resemble a prematurely oxidized one, it may be wise to not draw conclusions too hastily ......................... TN Mike de Lange.

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1 Comment

• fclarity commented:

  12/14/14, 7:06 AM - Mike/Barry,
  
  Thanks for your detailed note on this wine. I particularly appreciate that you monitored the wine for so long. Most tasters would give it an hour or two tops.
  
  My question is, when you gave the wine its initial 6 hours, did you just pull the cork, reduce the level of the wine down to the low shoulder, or did you decant?

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