From two mags. This was just a wonderful champagne. The bubbles are a bit more muted and at this point there's more like a hint of them. It's caramel and just the lightest touch of oxidation which I quite like. Very tasty. Had quite a few glasses to start the evening.

From a mag. This is a perfect example of why people love Burgundy and when I have an experience like this with the wine I can understand it. It's in that lovely spot where the fruit is fully there and it's wild cherry and lightness and just hints of a more herbal nature. Very pretty wine. Very well balanced. In an almost perfect spot right now. Well enjoyed by the table.

Another excellent Burgundy. While the Dujac was clearly right in the drinking window, this might have been just a touch on the early side. It's still got that nice refinement though and a certain lightness and of course the wonderful cherry that to me is the sign of a good aged Burgundy.

I was super excited about this wine. Had a corked bottle a few months earlier and we just got a few of these at auction, but haven't had one yet. It was really awesome. And also really young. Opened and poured and then decanted. Almost no sediment. This took some time to really open up (like 2 hours in the glass). It does have that wonderful elegance and power that I find so compelling about a good Rhone wine. Initially the structure came through, but the flavor was much more muted. With time, it's red fruits and barnyard and still very well structured and pulled together. Very enjoyable.

A really nice wine that perhaps got a touch overshadowed this evening. This is a very nice old Bordeaux. Fresher than you would expect for a wine that is 57 years old. Actually in quite a nice drinking window now. Certain brightness came through. Perhaps less in the fruit. Overall nice wine.

Wow wow wow. This was just... well, one of the better wines I've ever had in my life. With all due respect to the previous note, this for me was much more than 90 points (then again, we all have different palates and of course with bottles this old there's bound to be some variation). We had two bottles which were both different and yet wonderful. Interesting because many preferred the second which had a bit more of the extracted fruit style (as much as that exists in a 57 year old Bordeaux). That was fun because you just don't expect quite so much fruit from a wine that old. The first bottle though was a touch more in the savory and woodsy and fruit and very well balanced and man did that keep evolving in the glass. Both were exceptional. This is a wow wine.

Another of my favorites of the night. 1966 is I think a bit of an under-rated vintage and one of my favorites for wines that are ready to drink right now. This was again much fresher than it should be for a wine with 52 years on it. Darker almost black fruits poking through. A bit more of the savory and almost a touch of grandma's spice cabinet. I quite enjoyed. Tastes are different and for some this had some cork taint (which I'm generally not that sensitive to), but I didn't get any of that.

Another really nice bordeaux that was perhaps a touch overshadowed by some of the others at the table. Good age on this and drinking well. Fruit more faded. More secondary characteristics. Lots of leather and library. Tasty.

I always enjoy these champagnes. They're everything a good grower should be. I tend to feel like they have a bit more of a spice cabinet to them and there's a bit more preciseness than with some other bubbles. Late in the night and didn't take detailed notes, but I remember thinking this was a nice palate cleanser as we headed into the desserts and then as an after dinner drink.

Another Ulysse Collin which I quite enjoy. The rose is always fun with the hint of wild strawberries and I always get almost a balsamic style to it which makes the wine feel a bit more interesting. Enjoyed.

It's always a quality wine and this night was no different. What amazes me the most about it is how long the finish can go while not feeling overdone in any way. Very tasty.

My first time I think with a very dry sherry (esp one this old). It was towards the end of the night and I wasn't taking notes so take with a grain of salt, but I remember thinking it was quite interesting not least because it's 100 years old. A quicker finish to it. Not over the top. More a wine made for sipping with something else (perhaps chocolate?).

Interesting wine although at this point very end of the night. It's kindof your typical dessert. Gets overshadowed by the D'Yquem we also had that night. A decent choice if you want something nice and sweet. There were other more interesting wines on the table.