1/24/24, 10:33 AM - Nettopp åpnet noen magnum selv, synes de var flott strukturerte. Lar resten ligge 2-4 år. Flott QPR
8/29/20, 2:42 AM - Du har noe å glede deg til! Ser frem til notat.
8/21/20, 5:19 PM - Definitively more time, 5-15 years? Others have shone at that age
4/25/20, 9:59 PM - Yes, in one sitting, at a tasting
3/17/19, 9:59 PM - Decanting just for sediments (which are often very fine grained), upright for one day. Crystal clear in the decanter.
2/11/19, 10:12 PM - Yes, it did get about 5 hours
1/19/19, 4:48 AM - Not sure, my own bottle, and others from the same batch have been very fine. So, hopefully a corck issue or something just affecting this one (there are more left...)
9/4/17, 10:26 AM - ahaanshus, I do not understand what you are implying. What is the use of such a comment? If it is the brevity of the TN, there is no use elaborating on different versions of premature oxidation, yet reporting ox is important to prospective buyers. Also that you may have oxidation here without the typical browning of the color.
9/4/17, 11:42 AM - Yes, we all know that Burgs oxidize. But, the rate of oxidation differs dramatically between producers and vintages. That rate of oxidation between producers and vintages is indeed of interest, I assure you. Producers, and drinkers, repeatedly claim that premox is less of a problem nowadays than before. Is that true? Your standpoint is that reporting such oxidation should only be done when there are several bad bottles from the same producer and vintage. Two things. First, how on earth do you then know when to start reporting? I bought a case of these on release. If my second bottle was bad, already back in the mid 2000s, I should keep that to myself? Then, I had to remember that I had an oxed bottle years back when encountering another many years later, and perhaps yet another after that? I certainly do not remember such things. Second, at a common 20% rate of ox (although perhaps much more with Bonneau), if you do not own a case or more, you can never report oxidation. That would severely deflate and mis-specify the rate of oxidation. Moreover, how could a taster who had bought a single or a few bottles, know that her/his bad experience was simply bad luck, and not a general trend? The same applies to your quest for ‘perfect bottles’. Allegedly, reports should not be written before you had a perfect bottle. When do you know that you had a perfect bottle? How many should you drink? This community is built on the collectivity of many users, not simply the 'wisdom' of single tasters.I think that this is not well thought through. Have you ever encountered such an opinion from experienced tasters? Anyhow, I do not write tasting notes for you, but for myself and the wider wine community. You are very welcome not to read my notes. Besides, I stop this discussion here and urge you to start posting yourself, also on single bottles.
5/25/17, 2:45 PM - It's 14%, 5.2 g/l acid
8/17/16, 10:58 PM - Englishman, I am afraid I do not remember, and I do not have a picture anymore. It may have been, but most likely a Chateau bottling.
1/3/16, 5:55 AM - Not really sure, I reckon the last one.
3/15/15, 1:57 AM - BdM keeps very well and usually takes a long time to reach maturity. Moreover, the 1996 were of high acidity. I have had bottles much older than this one, that were still youngish. So, yes, it is premox.
2/5/15, 10:55 PM - Now or wait 15-20 years. I tend to like my port with a fair amount of development, but as far as I can tell this will come around sooner than previous vintages.
2/3/14, 3:32 AM - Yes, I think that 10 years will do it good. But, it is not a wine for the long haul (for Latour, that is)
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