6/6/23, 7:45 PM - Thanks. In my instance only took about 30 minutes to open up - was not decanted. Opened up nicely in the glass and the bottle. Was a real treat - went from good to pretty great.
6/6/23, 8:20 PM - How can you not love older bdx? I have one UK based purist friend who claims to refuse to drink anything bdx made after 2000. For me the joy is often the surprising freshness/youthfulness as well as the evolution ones gets to experience with aged bdx - I’m talking 20-30 years not 50.
1/6/23, 9:28 PM - Not really. 10 minutes in a large glass. Was beautiful from the first taste but did get better over the hour or so it was consumed. I virtually had to fight people away from the bottle. Was really good. Good luck. (Drank with excellent eye fillet steak).
12/3/22, 4:09 PM - Was very much my pleasure
12/1/22, 6:23 PM - Really great note. Drank just the other day and couldn’t agree more - much more red fruit driven but super stylish and complete (more elegant and balanced than you might expect for young RBP).
11/24/22, 3:59 AM - I was a bit disappointed in the Figeac relative to expectation. I found it a bit modern, fruity, rounded and almost warm. I will say it was clearly the most ‘sit up and be noticed’ of the wines!! My well verse Bdx mate was similarly stylistically non-plussed with it. Thought the Latour a Pomerol was very balanced and complete and also one of the best.I think I was looking for a bit more structure and texture in the wines and felt I found that in La Con - however I did see a note feeling it was overly acidic and tight and I can see how depending on your tastes you could run with this interpretation - but it could also be a relative thing.Thought the tasting was so so relative to expectation as did my mate. I was way more swept away with the 2018 (was limited range tasting) and 2015. I think the Langtons host (and I’ve seen others) call it a ‘bright’ vintage and, on reflection, that seemed to fit. Bright, lifted, fruity acidity - and for me little more red (as opposed to blue/black) fruited than usual.Thanks for your thoughts - gets me thinking. Will be interesting to see how they develop. I bought a fair few EP too - including the Figeac. Pity no Paulliac on offer
11/24/22, 11:03 AM - Loved your comment about many of the wines tasting so similar. Made me realise I felt exactly the same!
10/28/22, 3:43 AM - Loved your honesty
10/25/22, 9:30 PM - To be honest I found the wine more poised with more like 30mins to 1hr open. Might have been the environment (a plane) but after 2hrs or so it lost a little freshness.
9/20/22, 1:51 PM - Sounds like you enjoyed it. I assume the “57” points is a keyboard slip?
3/27/22, 4:27 PM - I note your tasting experience with some great and aged Bordeaux blends. Can this wine be great and is just a matter of time or do you perceive it has some natural limitations vis-à-vis truly excellent Bordeaux style wines?
3/29/22, 5:52 AM - Thank you for taking the time to respond and to share your thoughts and insights. Much appreciated. I am a Bordeaux lover (unfortunately and regretfully with less experience with older vintages) but I suspect you are right about the direction in Bordeaux (and other regions) wine making and q’s over evolution with age. (It seemed a theme in the classic Kermit Lynch book I was recently reading with generational change at wineries)
11/29/21, 3:21 AM - Don’t know technical specifics just totally off - oxidised I think. Unsure whether there was an old storage (heat) flaw - was bought at a retailer many years back so didn’t quite have full provenance OR some kind of unfortunate bacterial flaw in the bottle.
10/15/21, 4:00 PM - Really great comprehensive note. I had very similar experience recently but though you expressed it perfectly. I detected a bit more depth and more red fruit but it was that ‘tartness’ that wouldn’t let go. In particular appreciated apt alignment to Beaujolais. Cheers
6/24/21, 11:19 PM - Thanks for taking time to comment
4/7/21, 4:11 PM - Tend to agree re Coravin - very mixed presevation experiences (from great to disaster) and the wine always changes. Clearly this wine needed a solid decant. Day 2 was transformative. Thanks for your comment.
1/12/21, 4:52 PM - Great note. Have two bottles in cellar and now excitedly ready to open one in next week or so. Fingers crossed
1/12/21, 2:10 PM - Thanks for challenging my notions. These days even under stelvin (and priding self on near perfect cellaring) having mixed experiences with 10+ aged whites varieties - except perhaps Riesling (oh and Semillon). I think I perhaps bring a Sth Hemisphere expectation to Sauv Blanc age-ability. This wine was truly tremendous - will seek to broaden my expectations.
12/28/20, 4:22 PM - Great detailed note...appreciated. Just had wonderful experience with same wine last night
7/17/20, 6:14 PM - Tried 2010 Moss Wood and JR against each other last Sat. night both brilliant but the JR much bigger wine so comes down to preference and perhaps what you’re eating. Personally i found the MW lighter relative weight left more room for experiencing the completeness Of the wine but the JR still a beautiful and held together by firm tannic structure. Most people ended up just giving the MW the nod.
1/27/19, 2:50 PM - Thankyou i was very pleasantly surprised and felt quite lucky for the experience
10/25/17, 12:37 PM - Whilst will likely evolve I found it definitely enjoyable drinking now. Also definitely wouldn't say over ripe - almost unbelievable its 14%+ just does not taste it. A few more experienced tasters than myself made similar exclamations.
6/10/13, 2:32 AM - Yes..agreed - that's why I went to the trouble of specifying the unique conditions/environment of the tasting. Interestingly the 2000 Batailley showed brilliantly - see note. Of course combo of bottle variation and unusual environment can deliver wide range of results.
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