Very buttery on the nose, with a slight oxidative character. Palate has some complexity, but it finishes slightly short. This bottle was likely past its best but it did offer some limited enjoyment.
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Seriously distinctive nose, very mature with some hints of decay. Oxidative and somewhat marmitey. Antique character. Much less rich palate than all the other wines but still retains it's spine of acidity. Somewhat vegetal character on the palate, although with some lemon and honey yet again. Quite clearly past its best, but quite interesting, would probably be helped by food, potential for an interesting match with cheese I think.
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Sydney MW Summer School; 1/26/2002-1/27/2002 (Sydney Airport Stamford Hotel): This has lemon and lime with a hint of honey, even some botrytis. Tyrell says this often isn’t obvious in the wine until 8 years of age or so. There’s some aged and toasty qualities to the flavours, but the acid is still searingly present – in a good way; this is high acid not hard acid. Really good wine.
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7/20/2005 - CamWheeler wrote: 87 Points
Very buttery on the nose, with a slight oxidative character. Palate has some complexity, but it finishes slightly short. This bottle was likely past its best but it did offer some limited enjoyment.
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6/14/2005 - Russell Faulkner wrote:
Tyrrell's Vat 1 Vertical (Bentley Hotel, London): Over mature.
Stewed confected apple, a bit of nut brittle.
Noticably botrytis affected.
Tiny hint of oxidation, but affects it positivly.
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11/10/2004 - TGHaddon wrote:
Seriously distinctive nose, very mature with some hints of decay. Oxidative and somewhat marmitey. Antique character. Much less rich palate than all the other wines but still retains it's spine of acidity. Somewhat vegetal character on the palate, although with some lemon and honey yet again. Quite clearly past its best, but quite interesting, would probably be helped by food, potential for an interesting match with cheese I think.
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1/27/2002 - graemeg wrote:
Sydney MW Summer School; 1/26/2002-1/27/2002 (Sydney Airport Stamford Hotel): This has lemon and lime with a hint of honey, even some botrytis. Tyrell says this often isn’t obvious in the wine until 8 years of age or so. There’s some aged and toasty qualities to the flavours, but the acid is still searingly present – in a good way; this is high acid not hard acid. Really good wine.
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