Mark Lipton wrote:
> cwdjrxyz wrote:
> > The Chablis Grand Cru - Les Preuses 1979, Rene Dauvissat, was my last
> > bottle, and has been properly stored since release. The fill was still
> > high, and the cork was sound.
> >
> > The color is light yellow with a hint of green, what would be expected
> > for a Grand Cru Chablis in good condition. There was not a trace of
> > oxidation. There was good fruit of a complex mixed citrus character, as
> > well as some flinty mineral character. There is enough, but not
> > excessive, acidity. The wine is now more rounded and complex than when
> > young.
> >
> > It is not at all unusual for a top Chablis Grand Cru to last this well.
> > I have read several accounts of visiting VIPs being offered samples of
> > old top Grand Cru Chablis by growers at their cellars, and the wine was
> > still holding very well at several decades of age. In fact a Grand Cru
> > Chablis, at the best, is a rather big wine, often has high alcohol, but
> > still has plenty of acid and some flinty character. It can be of about
> > the weight of a top Puligny-Montrachet, although of different style. It
> > is big enough to hold up to about the same dishes as will a
> > Puligny-Montrachet. I say serve a lesser wine or lemon juice with the
> > raw oysters, and save a top Grand Cru Chablis for the main course. I
> > have yet to have a Grand Cru Chablis of top repute and good vintage
> > year that showed any oxidation before 10 years if properly stored and
> > having a good cork. I can not say the same for some Puligny-Montrachet
> > of good reputation, especially in very hot years when acid is low.
> >
>
> Thank you for the excellent notes. One of my all-time greatest wine
> experiences was the '85 Les Preuses from R. Dauvissat, which we had
> twice. One of the few points of contention between Jean and myself is
> her resistance to the idea of aging white wines for extended periods. I
> will submit your notes as my latest foray in this ongoing struggle. ;-)

Another wine that often can show many that whites can age well is Clos
Ste. Hune Riesling. I often find this too austere for the first 10
years before it comes together. Then it can improve quite a while and
even hold well for several decades for the best examples. The best
examples I know to illustrate my point are the 1971 and 1976, which are
still holding very well if they have been properly stored.