9/21/2020 - Oechsle wrote:

Evil Doppelganger, More Cellaring or Too Much…?

Okay so, this long-winded note was written to solicited your feedback. When my first GPL was opened 2017 it was underwhelming scoring 91. Bordeaux enthusiasts suggested additional cellaring.

2nd GPL taken out of 53-degree storage, sat out for an hour, cork was pulled, bottled audouzed for 45 minutes more. Poured a glass and wine showed great. 94 pointer. Touch of sweet meat, Lift, Dark Berry Fruits, Cedar, flint, forest floor/sous bois. Medium weight, fruit profile leaning red, strong cherry/plum notes, balancing acidity with mineral/blood/iron component that’s just mouthwatering. Alc 13% is well integrated and the finish has just a touch of tannic grip showing.

1 hour 45 minutes after cork pull “Das Doppelganger Kommen” wine collapsed in on its self. acidy and tannins building, aromatics became flat, fruit profile narrowed becoming tart with hint of wet fur back note. My experience is when this happens the wine is in its decline arch. As opposed to a wine that needs aeration or coaxing to bring it to life suggesting more cellaring time. Before the hate mail arrives in my inbox, this is just an observation, not so much a criticism.

If you have these, decant and immediately serve if you plan to consume within next 2 hours. IMO additional cellaring time is not warranted. Purchased as futures, stored accordingly and enjoyed 60-70 on its own…Drink em if you have them... Na zdrowie

10/28/2014 - miadelt wrote:

After my second bottle, I am convinced that somewhere between Montalcino and the U.S. this wine was exposed to heat.