1/12/23, 2:11 AM - If a fellow Poyferre lover vouches for this Barton, it must be truly exceptional! I just bought a case of it as a result. Cheers Mark
12/19/22, 1:18 AM - Both bottles were leakers if I recall. I heard that some 2004 and 2002 JJ Prums had corkage issues that resulted in leakage, but for the most part the leakers I've tried have mostly been good.
10/19/22, 7:37 PM - Absolutely! It one of the better St Juliens that I’ve had recently.
10/19/22, 7:37 PM - I’m not gonna rule out bottle variation yet until my next bottle. Just hoping for better luck since both you and I know how good the 2010 was!
10/7/22, 10:15 AM - @NoTrollingerPlease: I am well aware of large oak being used in Keller and many Rieslings in Germany. However, I wrote what I tasted, so I don’t know what to tell you. Perhaps an off bottle, perhaps my palette was blown that night, perhaps they replaced the foudre with a slightly newer foudre since they still have to replace a foudre occasionally. I really couldn't tell you for sure, but I wish I could!@Richenbourg: Well I'm glad you have nothing better to contribute besides bashing my *very subjective* TN. I apologize I couldn't be of more use ¯\_(ツ)_/¯
10/3/22, 2:28 PM - I am curious if it was just shut down on day two; but if actually faded, this makes me wonder if it might need a slow-ox instead of a fast-ox method.I'll have to try my own little experiment based on yours when I receive my case. Thank you for the notes!
10/3/22, 2:51 PM - I see I see. Do you think it would have came back to life with a third day?
10/1/22, 2:26 PM - Haha, I'm glad my notes are useful to someone! Those are definitely wines that are worth savoring in a great setting.And if you're local, its worth checking out the wine experiences at Anhelo Downtown Phoenix. The wine dinners are quite fun!
10/1/22, 2:22 PM - I really was shocked by how tight this was. It's rare to have a wine over 20 years old to be so closed down, but it would be impressive to see how this changes with another decade!
9/20/22, 12:20 PM - @LIOF: I really wished we gave it more time than we actually did! We opened it up at a BYOB place and had some leftover in the decanter that we never finished since the restaurant was closing up. I think I was overexcited since it was my first Lafite (and also my first 2010 First Growth) that I opened and I wasn't prepared for how tightly wound up it ended up being!I'm fortunate to have a couple more bottles, so I am playing the long game on those! Next time, I will be giving it a long study until it comes out of its shell!
9/20/22, 3:25 PM - I don't think it's that weird, I would just do it in the shadow of the darkness! Pasquale really is a gem, he just came by all night with an empty glass asking for more haha. He knows his wines!
7/20/22, 4:31 PM - It sounds like an excellent wine and DP, just made in a different general style! Your notes were excellent, I think I will make it my goal to try one of these
7/7/22, 12:26 PM - Ah, but I did intend it! In Champagne winemaking, autolysis refer to the winemaking process of the time dead yeast (known as the lees) spends reacting with the wine, usually giving the wine yeast-like flavors. With this Dom Perignon I’m more so referring to the pastry and yeast flavors, such as the slight sour twang that doesn’t come off as citrus, and in some cases, a mix of both almost like a lemon curd!
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