Celebrating yet another Wall Street rally and starting to realize the Dom 08 IS too young it had to be same vintage Cristal for a fair compare.
Served at maybe eight degrees Celsius. Very yeasty on opening . Bread dough fills the table. Relatively quickly evolves info acid fruits on the nose. Needs some air. Giving it some minutes to get to know the glass. Fine but quick mousse. Evolves into baked bread, sweeter fruits but still not very awake. May need more years to impress at opening. Nothing negative.
Taste is closed in the beginning. Clearly a story wants to be told, but still just mumbles. Giving it a degree to breathe. Yeast is gone, strawberries arrive. Not the perfect ones from southern Norway, more the dutch industrial ones. Acid. But good. Notes of apple, citrus. Clearly quality apples in the finish. Balance evolving into perfection as time lapses and even one more degree is added. Accepts rising temperature with dignity and gracefulness. I do not taste very complex fruits at this time, weight on apple and strawberry. Potential to evolve.
Bubbles are present, but so fine it is almost so you wonder from where. Very easy mousse in the mouth. Reaches its peak after half an hour. Peak is long.
Absolutely no rush yet. Clearly a collection keeper.
What to expect from 48 years of cellaring? Good question. Fizz was gone from this one, quite common for this kind of age really. Still well sealed bottle with crisp nose.
At first pour, time covers the potential. Needs air desperatly. The closed hints of dark cellar quickly fades and out comes old wooden furniture, evolving into caramelized nuts. Intense traces of dried fruits, not sure exactly what kinds of fruits. Nose becomes more discrete over time.
The taste is clearly old school champagne. Dark fruit with balanced sweetness. Fright of some oxidized notes due to lack of bubbles dissapears. Bottle has done well during almost five decades. Impressive. One can question wether a young high end bottle would really be a nicer treat with the fizz and freshness. And I am tempted to say yes, butthen there is nothing like the nowadays quite rare old school richness and complexity. Shortbread, sweet cookies, hints of burned almonds evolving.
Not very long finish, but what would you expect? For the vintage and age, this is quite as expected.
90p. If my next bottle of this (oh yeah!) still have some fizz, this is an easy 95.
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Bottle popping is classic Lagavulin, nothing telling you only 12 years behind it.
Nose is fresh but smooth, clearly cask strenght - but no alcohol breaking through in bad manners. Good balance, easy to recognize as Lagavulin. And yes - Lagavulin is peated. All over you, just as you would expect it to. But this one is not of the most significant ones. Mild and round.
Taste hits you at once, but evolves quickly into warmth and bonfire just as it should. Hints of alcohol reveals the CS, but very well concealed for only 12 yo. Let it walk the mouth closed and it is nice to you. Let it breathe on the tounge and it can give you a little slap on the cheek. The CS rides the sides of your tounge for 15-20 seconds bringing up all the stories this one has. Quite impressive for its age.
Finish is not of the longest ones evolving into sugar, mild caramel and a bit oak. Perhaps a bit water dilluted feeling just at the end.
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2008 Louis Roederer Champagne Cristal Brut
11/13/2020 - DoubleT Likes this wine: 96 Points
Celebrating yet another Wall Street rally and starting to realize the Dom 08 IS too young it had to be same vintage Cristal for a fair compare.
Served at maybe eight degrees Celsius. Very yeasty on opening . Bread dough fills the table. Relatively quickly evolves info acid fruits on the nose. Needs some air. Giving it some minutes to get to know the glass. Fine but quick mousse. Evolves into baked bread, sweeter fruits but still not very awake. May need more years to impress at opening. Nothing negative.
Taste is closed in the beginning. Clearly a story wants to be told, but still just mumbles. Giving it a degree to breathe. Yeast is gone, strawberries arrive. Not the perfect ones from southern Norway, more the dutch industrial ones. Acid. But good. Notes of apple, citrus. Clearly quality apples in the finish. Balance evolving into perfection as time lapses and even one more degree is added. Accepts rising temperature with dignity and gracefulness. I do not taste very complex fruits at this time, weight on apple and strawberry. Potential to evolve.
Bubbles are present, but so fine it is almost so you wonder from where. Very easy mousse in the mouth. Reaches its peak after half an hour. Peak is long.
Absolutely no rush yet. Clearly a collection keeper.
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1966 Pommery Champagne Brut Millésimé
12/5/2014 - DoubleT wrote: 90 Points
What to expect from 48 years of cellaring? Good question. Fizz was gone from this one, quite common for this kind of age really. Still well sealed bottle with crisp nose.
At first pour, time covers the potential. Needs air desperatly. The closed hints of dark cellar quickly fades and out comes old wooden furniture, evolving into caramelized nuts. Intense traces of dried fruits, not sure exactly what kinds of fruits. Nose becomes more discrete over time.
The taste is clearly old school champagne. Dark fruit with balanced sweetness. Fright of some oxidized notes due to lack of bubbles dissapears. Bottle has done well during almost five decades. Impressive. One can question wether a young high end bottle would really be a nicer treat with the fizz and freshness. And I am tempted to say yes, butthen there is nothing like the nowadays quite rare old school richness and complexity. Shortbread, sweet cookies, hints of burned almonds evolving.
Not very long finish, but what would you expect? For the vintage and age, this is quite as expected.
90p. If my next bottle of this (oh yeah!) still have some fizz, this is an easy 95.
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1995 Lagavulin 12 Year Old Diageo Special Releases 2007 (7th) Single Malt Scotch Whisky, 56.4%
1/24/2014 - DoubleT wrote: 92 Points
Enjoyed in an official Glencairn whisky glass.
Bottle popping is classic Lagavulin, nothing telling you only 12 years behind it.
Nose is fresh but smooth, clearly cask strenght - but no alcohol breaking through in bad manners. Good balance, easy to recognize as Lagavulin. And yes - Lagavulin is peated. All over you, just as you would expect it to. But this one is not of the most significant ones. Mild and round.
Taste hits you at once, but evolves quickly into warmth and bonfire just as it should. Hints of alcohol reveals the CS, but very well concealed for only 12 yo. Let it walk the mouth closed and it is nice to you. Let it breathe on the tounge and it can give you a little slap on the cheek. The CS rides the sides of your tounge for 15-20 seconds bringing up all the stories this one has. Quite impressive for its age.
Finish is not of the longest ones evolving into sugar, mild caramel and a bit oak. Perhaps a bit water dilluted feeling just at the end.
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