Community Tasting Note

Ben Christiansen wrote:

Friday, January 3, 2014 - Well, I think the huge concern was that after about two hours open the palate or nose wasn't giving up much and then the finish tasted like a just faint hint of pre-ox. Which made me wonder what the point of even making a Le Montrachet is if its going to take 20 years to resolve and yet be pre-ox'd by year 6.

In any case, about five hours in it started to come up and the "sherried" character dropped out, or blew off, something I had never had happen before. Since I have very little experience with the producer I can't decide how to take this experience... risky at this price? Or just me being nervous?

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