Moderate plus gold. Toasted coconut, dried cinnamon (oxidative oak influence). Leather, bee pollen, dried apple. Slightly rotten, sour, drying papaya. Slight prickly of balsamic - a suggestion of dill pickle.
Medium body, medium alcohol, medium plus acid, slight almond-skin tannins on the finish (oxidative). The oak needs to integrate more, and it's not nearly as detailed or complex as the '81 Gran Reserva. Perfectly correct for what it is, and delightful! Sunny yet faded, like golden stained glass.
90

Quite oxidative out of the bottle, then 20 minutes later, a bit bretty. Then the fruit started to emerge. Blueberry, blackberry, cassis.
Mid-development. Has a sweet melange of dark glossy black fruit, dried cherry, tamari soy, faint blackened sugar. The oak is integrating nicely but the tertiary notes aren't strong yet. It's just starting to emerge. This bottle still has an intense black cherry.
91

This has been coravined for a few months.
Sweet slightly earthy nose of blackberry, blueberry, tamari, and roasted mushrooms. Faint hint of brett, and faint hint of oak spice. Less bretty than the '99 Musar, but there's a little present.
Medium bodied, medium alcohol, medium acid, medium minus tannins - extremely fine-grained but present.
Persistent finish that seems to go to dried blueberry and leather.
I really like this.
Around 9.

Medium minus gold with hints of copper - pale but brown. Slight sea spray and almond skin, with a hint of honey and slight carrot-turmeric (flor). Extremely cool green apple and honey - not sure where that's coming from.
Dry, medium body, elevated alcohol - holds the 15% well. A spray of salty almond on the finish. Medium plus acid - tart and light. A bit of sour apple skins (oxidation) on the finish. I like it!

Medium yellow with a hint of gold. Fruit loops! Medium plus intensity canned peach, peach yoplait (hint of lactic/sweet vanilla - slight oak?), faint detergent/linalool, hint of overripe papaya. Dry, medium body, slightly elevated alcohol 13.5% (correct!) - restrained for condrieu. Viscous and a bit oily in the mouth. Medium minus acid, elevated bitterness. moderate finish.
Correct and pretty good - but not much mineral energy. Extremely bitter.
8.5

Medium plus ruby, hint of red at the rim. Moderate intensity nose of blackberry, tart red cherry, blackcurrant, 85% valrhona chocolate, very faint pyrazines (ripe stewed bell peppers). Dried roses.
Lithe but with some heavy cough syrup. Feels 14% (actually 14.1%).
Medium body, elevated alcohol, elevated acid, medium tannins - fine. It does seem very cab franc-like, but quite ripe.
Initially 8.5-9.
Over time it integrated well - very cab franc - some blackcurrant but mostly stewed sweet bell pepper, black olive, brown olive. Lots of complexity on the nose is emerging. Many shades of fruit ripeness within a small band, reminds me of the lyndenhurst. Moderate plus finish.
91

Dark copper with some red. Many shades of apple with ripe peach and fresh nectarine, dried nectarine. Hint of cherry-tomato (development), also some tamari. No hint of botrytis.
Sweet - maybe 150-200 g/L with ripping high acid - high+. Petrol/shower curtain on the palate, with an expansive midpalate of fresh nectarine, ripe pomelo. A bit like grapefruit juice.
Grapefruit, lemon on the finish - tons of acid. Slight bitterness - like orange rind. Slight prickle of strawberry balsamic.
90

Medium plus ruby, just a hint of red around the rim. Indistinct black fruit - some hints of stewed bell peppers and black olive. Very ripe. A bit of earth. Dry, medium plus body, feels 14% (14.1%). Medium acid, medium minus tannins. It's ok:
8.5