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Saturday, April 18, 2020 - Any time you open a bottle this old, it's a gamble. The color and fill on this bottle were about as good as could be for its age and it came from a great cellar. That said, '56 is a terrible vintage pretty much everywhere. Opened this to go with capon in morel cream sauce with vin jaune. We figured it wouldn't have the fruit to stand up to the sauce, but were willing to take that risk in order to celebrate the pairing. Opened this just about 20 minutes before pouring to let any malodorous notes dissipate. Cork came out clean with a ghetto Durand (ah-so plus wine key). Wine poured clear and lovely into Gabriel Glass Gold stems. Rim was totally bricked, with a vibrant red center. Gorgeous color. Nose had lots of strawberries, not outwardly earthy, but inwardly earthy - earth at its core, not outward smells of mushrooms or soil. No signs of madeirization at all. Absolutely acid driven, maintaining balance. Not tart and didn't end sharp. It seemed to vibrate in my mouth. Oh so light on the tongue. This lasted every bit as long as we gave it, but it went down so prettily, it didn't get more than 90 minutes or so. Yes, the morel sauce overwhelmed the fruit, but it loved the acid.

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