3/21/24, 9:43 AM - I opened one five years after your note. The wine is showing maturity with a little warmer tile color on the edge but the core is still deep. The wine shows mature complexity but not at all dead or soon going there. I have had this since release and in a cool cellar in Minnesota. Been keeping well.
3/21/24, 9:42 AM - I opened one five years after your note. The wine is showing maturity with a little warmer tile color on the edge but the core is still deep. The wine shows mature complexity but not at all dead or soon going there. I have had this since release and in a cool cellar in Minnesota. Been keeping well.
2/10/24, 8:22 PM - The wine really displayed the characteristics of being a Margaux with the very pretty violet and lilac notes which were in the bouquet and very much the after taste. This was one wine I would have identified as a Margaux. My cellar enjoys deep into the ground condition in Minnesota. The wine last a very high fill just barely below the work. The cork was in pretty good shape for the age. All was going for it so it tasted healthy. Of course it is ready to drink but it was not at all frail. How it had been kept was probably a big part of it.
1/31/24, 4:50 AM - I have a few bottles of the wine that have been well cellared. It is a botrytis affected dessert wine so being sweet is how it should be. The botrytis fungus gives it that apricot and peach character. At times some honey and caramel also. It is very prized for those who enjoy dessert wines. Is yours in good drinking condition without oxidation? Is the color golden and amber? Just wondering as I haven’t had one for a while.
11/12/23, 5:13 AM - I just opened my last one last night. You can see my comments. Fabulous and extremely youthful. Yours may be an off bottle. I have a very cold cellar which also helps. Take care.
1/4/23, 4:05 PM - Glad to read your note. I am donating this wine for a symphony fundraiser to go with Viennese beef goulash and sour cream noodles. Based on your comments, I think this will be perfect. Now is my job to produce the Austrian dinner. 😆
1/2/23, 2:49 PM - Funny that you said about using it for a wedding. We used this magnum for our son’s wedding in 2019 and also for our daughter’s wedding in 2022. Both times the wines were bought the winter before it came out during the holidays. I have also used this wine for several years at an annual event in an art museum we support as a donation. In this case, we had some of the bottles for two years before using them because of Covid related cancellations. I have a wine cellar which has a pretty cool and steady temp with only very gradual seasonal rise and fall which is really only once per year, each. The cellar has never been warmer than 63. As a result of good storage condition, I have not worried about this wine being there for a year or two. Additionally, because of good acidity and pressure, sparkling wines are quite sturdy. Your plan to use in May shouldn’t be an issue as long as it is in cool temp or at least room temp or a little below. It is a very fine wine made by a winery in Alsace, using grapes grown in various French vineyards. It is worth a lot more than what we paid at TJ’s. I always buy this for the art museum. Great value and looks great at a wedding. Festive and grand poured out of a big bottle.
1/4/23, 3:17 PM - Some earlier had commented that this wine was stale and flat. I sure didn’t find that to be true. Some of mine sat over two years in my cellar and still starting completely fresh and pale in color. Using it in May would be no issue at all. Most wine shops have wines on the shelf standing up at room temperature for much longer. Cheers and congratulations.
11/21/22, 9:15 PM - You said ten years and ten years is now. It is drinking beautifully now and not at all fail. It is nature and yet vibrant. Full of secondary flavors. I posted a review as of today. Baudry is a masterful producer.
11/5/22, 7:36 AM - Thanks for your note. I have been to the winery for tasting five times in the last seven years. Lyrarakis has made it a mission to save nearly extinct native Cretan varietals. The Dafni along with the Plyto are two white varieties they have brought back. Both are grown next to the road that leads to the winery. You mentioned herbs and laurel in your notes. I think along with some fruit aromas, herbal characteristics is part of the flavor profile of Dafni. In fact the word Dafni means laurel. You have nailed it.
11/3/22, 7:43 PM - I had this wine last night. I generally agree with your comments. My impression was that the acidity stood out a bit high. While that can be a source of freshness and vibrancy for an older wine, I found that aspect taking away from lushness and fullness. It was a very good wine but I liked the 1989 Chasse-Spleen opened the same night a lot better.
6/14/22, 2:19 PM - Hello, I have served this wine many times at functions over a time frame of several years. It is made by a cooperative in Alsace. I have enjoyed it as quite an excellent wine and never detected characteristics you experienced. The guests that have tasted this wine have also been very positive about it. I wonder if your bottle was spoiled or somehow unsound. Just thought I would bring that up. Enjoy
6/8/22, 8:18 AM - I have open twice from my half case bought en premier. I have a very cold cellar. My two tries have been both excellent. Probably at the peak now but showing no sign of being tired. Under the same condition, the rest of the half case will be very good for the next decade. Just thought I would add this as your sample was less enjoyable. At this age, storage can make a big difference. Your was bought without clear provenance so storage May have made the difference. Didn’t mean to correct you. That isn’t why I am commenting. Cheers!
5/30/22, 7:22 PM - My last taste of this wine was three plus years ago. By then, this wine was very golden and showing oxidation on the palate. It was really not enjoyable to drink. I have a very cold alcellar where wines typically evolve very slowly. This one did not make it.
4/5/22, 12:15 PM - $16 at Trader Joe’s.
3/26/22, 3:52 AM - I too like this wine albeit not completely dry. I have especially liked it with the iconic fish if the region, the pasta with Bolognese sauce. It cuts through the richness of the meaty dish with the nice acidity and the refreshing bubbles.
11/24/21, 8:09 AM - We may enjoy this wine better in ten years.
10/7/21, 12:28 PM - I just bought this cider also. I wasn’t thinking about caviar for this. Normandy being the land of crêpes, perhaps this would work with crêpes stiffed with ham and cheese or stuffed with mushroom and chicken. That would be my plan.
6/11/21, 11:41 AM - Where did you buy this wine? Catalan wines aren’t widely available. How much?
5/31/21, 7:21 AM - I am out of this wine now but I have no difficulty believing it is pleasure giving. My guess is that the wine now is more golden, may even be amber but probably not browning at all. Foie gras and Sauternes are heavenly together. I usually choose the less sweet Sauternes for the savory courses, saving the sweetest ones for dessert, but when the best is available and maturing, what the heck? Might as well drink them. You are lucky to have this and it makes me very envious. I can taste it with the richness of foie gras. Thanks for letting me know.
5/31/21, 8:19 AM - You are a lucky guy. You should save them for your own enjoyment. Thanks.
5/21/21, 5:45 PM - I too was surprised how deep and delicious this wine is at this stage. This is the best I have tasted it. Just a tiny edge of warmer color but very dark, concentrated and quite interesting for an unknown petit chateau wine but the vintage was a great one. It isn’t a great wine but a very good one.
4/22/21, 4:56 AM - We had this wine last night. I agree with your tasting impression. Bought a half case as wine future and still one left. 1991 was a weak Bordeaux vintage but I bought it only because it was the year our daughter was born. Paid $40. Very nice wine albeit being a lighter vintage. Still in excellent shape. It will hold and it is tasting as good as I remember it from a few years back. I have one left. Of this weaker year, the Latour is actually a better wine. I also bought the Latour at $40 as wine future. The Latour is a bigger bodied wine and tasting less like a wine from the weak vintage that 1991 was. Both are attractive but the Latour has the upper hand. The Mouton was very enjoyable, like a mature Bordeaux would always be, but in a lighter package. I did leave a tasting note from the bottle last night. One thing impressive is how these great houses managed making a good wine lasting 30 years from generally such a poor year. This bottle of Mouton had very little sediments. I do have a very cold cellar so wines do keep well there and age slowly. Thanks for your note and your attention.
4/22/21, 7:36 AM - Somehow many petit chateau wines often get highly rated but they don’t show the class, breed and flavor profile anything like the classified growth wines. Nothing working w out buying them but they don’t promise the same experience. Even weak years of the better estates make better wines. If you have the 1991 Latour, it is probably time to try it. I haven’t had it for quite a few years but it is now at age 30. Not too early to sample. I still have quite a few of that. Enjoy.
1/3/21, 3:49 PM - I love this wine too. Great future still ahead of it.
1/3/21, 3:47 PM - Drinking it now. Completely agree with your notes.
3/29/18, 6:30 PM - I liked the way you approached this simple but fun wine. No need for a lot of words but just enjoy the simple pleasure of bright fruit and spritz. Although I have cellared wines for nearly 40 years and have over 2,000 bottles but I have never forgotten the simple and obvious pleasure of a fun rosé.
5/6/20, 9:36 AM - I also enjoy Mateus Rosé which I knew and drank more than 50 years ago. It is another wine requiring only your thirst and not needing any intellectualizing. Simple pleasures are even more appreciated these days. Don’t need to worry about pairing.
5/7/20, 9:33 AM - I don’t remember Mateus being pricy as it was quite ubitquotous on college campuses in the 1970s. I had them earlier than that at home when I grew up. Talking about Lambrusco, there are now some of the dryer ones showing up. Not as low priced as the more common sweet ones but the dry or off-dry ones are quite nice and refreshing. Often they are in the low teens price range. Perhaps with the next pizza.
5/5/20, 7:32 AM - I bought this wine as a wine future more then 20 years ago. I ended up with 8 bottles of the full case, sharing four bottles with my brother. Yes, the 1998 vintage was a good one for the Right Bank of Bordeaux. I have only sampled this wine 3 times. Still have 5 bottles left. It is excellent and should be drinking well. I just checked wine-searcher and it is still available at $45. I paid around half of that. Should be good if stored well. I have a deep Minnesota wine cellar. Very cool condition. Enjoy.
4/19/20, 12:43 PM - Just got a case of this wine. We had recently visited the Utiel-Requena area for wine tasting. When this wine became available, I decided to get a case. This wasn’t one of the wineries we visited but we drank lots of Bobal wines as that is the dominant variety there. Nice deep wines of dry cherry and deep color and extraction. I haven’t tried this one yet but have appreciated your note.
4/22/20, 7:54 PM - Yes. I toured the Utiel-Requena area a couple of months ago. Came to know Bobal. Excellent and not seen in the US a lot. Thanks.
4/5/20, 3:52 PM - Just opened one. I also made a note. I have to agree with you that this wine has a commercial aspect to it to appeal. Would much rather have a more honest country wine. Designer wine maybe harsh but I think it is apt.
3/3/20, 7:45 AM - I just tasted this wine at the winery in Penedès, Spain. I have enjoyed this Torres top wine since the vintages of the 70s. It wasn’t called Mas La Plana then. I think it was just Gran Corona Reserve not known in the US as the “black label”. The 2015 is rich and balanced with fruit and spices in place and with excellent body and lushness. I completely agree with your notes. Their facility is wonderful as is their tasting experiences. I had a wonderful two hour visit and tasting.
3/5/20, 2:58 PM - I have to agree with you also. The older vintages had a bit more rusticity that was appealing to me. The oak was also more integrated. It was American oak then, I think. I also remember them as being fatter and lush. They were long lasting times. The fill was always a bit low then even when new.
3/5/20, 3:15 PM - My experiences were of vintages of the late 70s and early 80s. I don’t know the 1971. I think the Torres Black Label has always been a wine to age. I would guess that the 1971 is still fine.
2/16/20, 1:57 AM - I have always loved this wine from a great Margaux vintage. You are indeed lucky with a few left. I ran out of this one. The 1985 is also lovely.
9/9/19, 7:06 AM - Wonder if this wine is sweet enough as a dessert wine ?
4/27/19, 6:27 AM - Nychteri meaning harvested at night (not necessarily still done today) is the most traditional style of Assyrtiko on Santorini. It is usually based on riper grapes from older vines. Different houses do it differently today. At Hatzidakis, it is done almost like a big time Napa Valley Chardonnay with a combination of sur-lie aging, batônnage and French barrels. The result is an intense wine of scale and some toasty oak. At Sigalas, Paris Sigalas likes going back further in time for a style that is slightly sweet and oxidative. He deliberately allows the ullage in the barrels to grow by not topping up the barrels with wine. The air space allows for a small degree of sherry-like oxidation. That is probably what you have recorded in your notes. This is courageous winemaking as the “rancio” style of the oxidative taste isn’t of the modern preference. I have visited Sigalas four times in the last three years. We have had this discussion there. Sigalas makes about ten different bottlings of Assyrtiko and their Nychteri is of an unusual style by today’s standard. When you have that many versions, why not cover the range. This is a house which loves to experiment and be on the cutting edge. This is an edition that goes back in time.
4/27/19, 8:22 AM - I do completely understand. I drink sherry routinely so that taste isn’t an offense but it has limited appeal and occasion to use it. However, the Nykteri by Hadzidakis is of a different style which you may enjoy, if running into it. It is pricey for w white wine at over $35. Worth trying at the winery or on the island. As a retirement avocation, I take people to Santorini for wine tours.
1/21/19, 7:35 AM - Great to hear this recent good report on this oldie. Thanks. I have one bottle of left. Been in our cellar of excellent storage condition. I began with three bottles and this one is the last. My previous tastings of this wine were all excellent. Lighter due to maturity and consistent with your notes. How was the cork? I may have to use the two-prong extractor. Conn Creek was once a cult wine. Still making wine but probably a completely different house now. Don’t know for sure though. Thanks.
8/17/18, 12:32 PM - At this price, it is still a pleasure giving wine. Lighter wines can be enjoyable with lighter fares and for warmer weather use. This is a competent wine, especially after opening for a few hours. I know the producer and the AOC quite well and I have traveled to Marsannay so I had some comfort about this wine. I often take comments about a wine being too light with some caution as nowadays, so many only prefer fuller and deeper wines. The enjoyment of a lighter red isn’t for everyone.
8/17/18, 5:50 PM - Thanks for the generous comment about my wine philosophy. I wouldn’t go that far that I had to work to get pleasure out of this little Marsannay. The AOC is well-known for lighter style Burgundy and it is also the only rosé appellation in the Côte d’Or. It is just south of Dijon. Today, it is practically a suburb of Dijon with urban encroachment being an issue. Someone once said “a day without wine is like a day without sunshine”. But not everyday needs to have a blazing sun. It is an enjoyable wine at $12.50. The acid is bit high, probably due to less ripeness. It is a wine to pair with the right meal (but most wines are that way). A roast chicken comes to mind. Thanksgiving comes to mind. A cheese platter at the end of a meal would also work. The Pinot notes are genuine. A lot of things are right about this wine. A lot more of those things would improve it. Again, I am back to $12.50, which encourages one to be less critical. It is a pretty low price for a wine from the Côte d’Or. One doesn’t drink AOC. Whatever quality one weeks, it has to be in the bottle. The price is right for what is there. My cellar is fairly cold so this wine will hold well for a while.
6/5/18, 9:12 PM - I have not had this wine for several years. It is good to hear from someone on it. Hard edged vintage that has taken many years to soften. Many thought the fruit of the 1975 Montrose would not survive the time that the wines needs to soften. I happen to disagree. I have had this wine at least four times and it is holding just fine and providing great pleasure. Your very positive note is a good sign that this wine is drinking just fine after 42 years.
6/6/18, 10:22 AM - I just have one of the 1975 left. Of the older Montrose, I also just have one each left of the 1964, 1967, 1976, 1978 and 1979. Saving for a vertical. These were all pretty good when tasted various times of the last ten years.
5/29/18, 7:31 AM - I just had the last bottle of the 1989 of this wine. Very similar impression as your wine but it was the 1989 and a lot older than yours. It was kept in a cool cellar. There was no condition issue, light but still quite red. Very scented. Red fruit hints but full of mature flavors. A joy at almost 30 years old. More amazing is that it is only a Mercurey, not the main slope Côte d’Or Burgundy. They sure know what they are doing.
6/3/18, 11:15 AM - Enjoy. I have been to Burgundy twice but many years ago. Fortunately, Savigny-Les-Beaune is not a pricy AOC, albeit everything is sort of pricey, as long as it is Burgundy. Do enjoy. I am envious.
6/1/18, 7:17 AM - I still have many Stony Hill Chardonnays of the 80s, including the 1989. Great to read a report on it. Generally they have aged well, long past the length of time a California Chardonnay is expected to live. Your description is typical of how old Stony Hill Chardonnays taste in ultra maturity. It is an unusual taste but not a surprising one. My experience is that they may carry those mature flavors that you described, but as long as they are not oxidation or maderization, then they are still enjoyable. Tasting old and very mature is not the same as spoiled. Interesting, as you said, is a good way to describe the overall experience. Still highly drinkable. A cold cellar helps a lot. Thanks for your insights. I agree with your notes on this.
5/27/18, 12:01 PM - I too have this wine but have never tried. It could very well just be in the dumb phase when complexity is still in the making while some of the fruit has receded.
5/27/18, 11:57 AM - I too loved this wine for its complexity and depth that goes beyond the typical crisp and clean wine. Thanks for your note.
5/24/18, 1:03 PM - I bought a case of this wine as wine future and shared four bottles. I have never tasted it. I gave away one so I still have seven. I liked your notes that it was drinking nicely recently. Would you have more comments to add? Mine have been in a very cool cellar all this time. Hope to hear from you as I am planning to use a few for an event. It is good to know more.
3/23/18, 9:18 PM - Began with half a case of this wine as future. Still have two left but have not tasted for about five years. I have always loved Cos and the 85 is one of my top favorites as it has been pleasure giving for the last dozen years. Mine grew up in a cool cellar so I am quite confident that they are in good shape. Thanks for the encouraging note.
3/24/18, 6:10 AM - Thanks so much for “fanning” me. I like Cos and have more than a couple of cases in six vintages. I also have some Les Pagodes but they are younger and I have never tasted them. Hope to see more of your notes.
3/25/18, 9:51 AM - I have 6 btls of the 1990 Cos. I also have the 85, 89, 89, 93 and 94 plus a few younger Les Pagodes. Thanks for the tip
12/10/17, 4:05 PM - Talbot is one of my favorites. I have had them since vintages of the 70s. Most vintages begin to enter the plateau of top drinking in about 15 plus years from the vintage. Your assessment, I think is a pretty good one. With 2010 being such a strong vintage, I think the peak for this wine is easily 20 plus years away.
1/9/18, 8:09 AM - Had the 1976 about a dozen years ago. Lighter but so fragrant and gorgeous. It was a beautiful mature wine at age 30.
1/9/18, 5:28 PM - Talbot has an interesting house style of being classic and brawny but does not forget to offer a goodly degree of earthiness. The name has such an interesting connection in medieval history to the end of English rule of Bordeaux. I teach wine courses and Talbot is a great teaching wine.
1/10/18, 5:28 AM - Hello PSPatrick, First, England's history is intimately tied to France since the "Conquest" by William the Conqueror in 1066. William, the Duke of Normandy (whose clan originally came from Scandinavia), became the King of England. His granddaughter married into the Anjou dynasty and had a son by the name of Henry Plantagenet. When the English kingdom ran out of male heirs, the throne sought its way through the females of the family. Henry's mom's blood line would lead to Henry himself as the inheritor of the English throne. Henry also married Eleanor of Aquitaine whose domain included Bordeaux. Henry would eventually become Henry II of England bringing the territory of Anjou under the English throne. His wife Eleanor brought the region of southwestern France, including Bordeaux under the English throne. Eleanor was the rightful heir of the Aquitaine after the death of her father (no male heir). A large chunk of western France would be under English rule until the English lost it at the end of the Hundred Years Wars in 1453. For several hundred years, Bordelais was loyal to the English court. Bordeaux, the port, became the take-off point for wines of southwestern France to go to England. It was easier for wine to travel by boat then to Paris. The was the start of the English's taste for French wines from the region. Fast forward for 300 plus years. John Talbot, the Earl of Shrewsbury was the English general who lost the last battle of the Hundred Years War against the French. John Talbot was earlier captured by the French and released on the condition that he would never wear armors against the French. He honored the pledge when he went to battle in the Battle of Castillon against the French. He was brought down from his horse and hacked to death. That battle would lead to the ouster of the English from Bordeaux. Chateau Talbot was named after John Talbot but whether he actually lived there is still unclear. The story is a great one.
12/25/17, 8:54 PM - 1988 was my son's birth year. This wine was opened and decanted for just over an hour before pouring. It did improve through the evening but we certainly did not have 4 or 5 hours. I still have just one more bottle. I was concerned about the age of nearly 30 years and how the wine may fade with too much air. The condition of my cellar is good so wines tend to mature well there and do so slowly. I should have been more confident to give it more time, it sounds like. Thanks again.
12/26/17, 3:19 PM - The chemistry of an old bottle of wine and how it interacts with oxygen upon opening must be both complex and mysterious. About 18 months ago, I was lucky enough to be served several first growths and second labels of first growths Bordeaux of vintages of the 60s. They were a stash of wines found in the warehouse of a liquor wholesaler, not an ideal place but more like room temperature (but steady) and on the side. The ullage was substantial like close to 1/3 of the way down from the top of the bottle. The four bottles I tasted in two nights for two different dinners were all excellent. I was shocked that so much air space below the cork did not kill the wines. I am a stickler for careful storage and I was really surprised. That said, I will continue to be very careful with shipping temperature and storage temperature. I am not one to take this kind of risks. Yes, I have known plenty of old frail wines improve after opening. Some actually seem to gain color and weight. Some have been Burgundies.
12/26/17, 5:27 PM - Thanks for communicating with me. I assume you can view my cellar. If not, please let me know.
12/26/17, 7:38 PM - I accepted your friend request.
12/26/17, 9:22 PM - Thanks for the Virginia recommendation. I have bought from Jefferson Vineyards (VA) because of its site being the plot that Jefferson attempted viticulture in 1775. I teach a course on Jefferson's interest in viticulture and wine. I like to serve one from Jefferson Vineyards plus other wines on which Jefferson had specifically commented. I also serve Madeira for that course. Barbourville is the only other Virginia winery that I have bought from but that was a long time ago. I will try your recommendation. I often buy wine from Calvert-Woodley and MacArthur, both in DC, so I have sure they would have it. You, indeed, have an eclectic collection. You have a very large collection but we have many common interests. I guess we more or less enjoy the same type of wines.
10/30/17, 11:00 AM - I have tasted the Mm at the winery a couple of times in the last two years plus at home also. I have found that this is one of the better reds made on the island because it has a little more lushness and the wine has less harsh tannins. The body is also more rounded, rather than the very lean reds made on the island of either Mavrotragano or Mandeleria. According to Panayiota at the winery, the trellising exposes the grape bundles to the sun better which gives it more ripening opportunities. Ripeness softens the juice and the tannins on the skin. It is a very good effort for Santorini reds.
9/5/17, 1:28 PM - I bought half a case of this wine at release. My last taste was just over a year ago. It was actually quite good and not showing any sign of going off due to age and with very little sediment. I had given it 91 points and thought that it had plenty of time to go and may even improve. My cellar is impeccably cold so that may make some difference. Also, some wines have been mistreated before even reaching the final customers. Those wines may be ok drunk young but would be very questionable if it could maintain and improve through time. Of course, I don't know your bottles. I am happy with my half case with sill four left.
9/3/17, 1:24 PM - Hello, I have a very cold cellar. Wine mature very slowly there. This wine came from the top wine and very large wine shop at release and I am 100% sure it is not a fake. The cork brand is impeccable also. My comments should be taken with some background on my taste for wine. I like high end Bordeaux to be very mature. I am just starting to drink wines from the middle 80s and late 80s. I have plenty of 1988s and many have still not turned the corner for the orange tint, cedar and complex dead leaf stage which I prefer. The 88 Cos d'Estournel is one that was very young two years ago. Sediment was also relatively low. The 88 Mouton is another wine that has be slow to come around as has the 88 Montrose. I think the vintage has been slow to come around. When the foil and the cork are both well marked and the source of the wine is from a top retailer, I know I am in good shape. It is the secondary market, with some time after the original release that one has to be more concerned. By the way, I have the wood box also with the tissue wrappers too. A cold cellar is a joy to have. We can do that here with deep Minnesota basements. By the way, I have owned this wine for about a quarter century so I at least know it is an old wine, despite the taste. Cold cellar.
5/8/17, 7:26 PM - PX is a very sturdy wine. It us added to dryer sherry to make cream sherry. As to drinking window, while nothing is eternal, PX comes pretty close. This wine hasn't shown any sign of age since the day it was bottled. Rich, sweet, dense and complex, this wine isn't likely going stale any time soon. It isn't eternal but could easily be held for another decade without issues. Not eternal but decades.
2/7/17, 8:54 AM - I haven't had the 64 Latour for over 20 years. It was fabulous and still young then. It may be the best wine from the difficult vintage of heavy rain right around harvest that began on Oct 8, I think. Latour picked early and avoided the problem. Not many were so lucky. Montrose is another good 64 which I still have but not the Latour. You are very lucky to be able to drink it. Thanks. It looks like your taste is similar to mine. I have only used CellarTracker for a year or so. It took me a long time to get going with entering the inventory. I have cellared wine for nearly 40 years. Take care.
12/7/16, 7:36 PM - Congratulations that your flooded wine is in good shape. I would have suspected that it would be ok also. It takes a lot for the exterior elements to penetrate through the cork to foul the treasure within. I have only a couple of bottles of this wine but I have not and don't plan on touching them for a while. It is good to know that it is in good shape and there is no hurry.
8/20/16, 11:56 AM - I have had this wine recently. I still have five left. Bought it about this wine a little before you did. My experience of this wine is excellent. The color of my bottle was still very fresh and there was no brown or even brick-ish color at all. The taste was early maturity but I do not think there is any need to hurry. My cellar is very cold and I don't know if that makes a difference.
8/20/16, 1:51 PM - That should be excellent condition for storage. Bottle variation is annoying. Altesino is an excellent estate which should be able to produce a uniform product. I have had excellent wines from them. This wine isn't that old for a Burnello. Hope our remaining bottles are good. Will report on cellartracker in due course. Thanks.
7/15/16, 12:15 PM - I thought this wine is attractive with nice apples and citrus. It is a crowd pleaser partly because it is slightly less dry than most bruts.
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