On Feb 27, 9:32�am, Timothy Hartley
> wrote:
> In message om>
> * * * * * "DaleW" > wrote:
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> > On Feb 27, 12:32?am, Mark Lipton > wrote:
> >> Tonight with a light dinner of bread, tomme de savoie, Indiana banon,
> >> peel and eat shrimp and several prepared salads, Jean decided to open a
> >> bottle of the 2002 V. Dauvissat Chablis "Vaillons"
>
> >> nose: intense minerality, a hint of lemons and a floral note
> >> palate: round on entry, honey, apricot, minerals, a touch of iodine
> >> reaction: Wow! Having thoroughly enjoyed his '02 village-level Chablis,
> >> Jean decided to break open one of these 1er crus for a progress report.
> >> ?The wine is doing well, though probably several years away from its
> >> peak. ?Even now, though, there are some signs of oxidation, so it's
> >> prbably best to keep an eye on it.
>
> >> Mark Lipton
>
> > I've got the '02 R&V Dauv. *regional and Sechets. My thinking is that
> > I'm planning on drinking every white Burgundy younger than my wont,
> > just too risky to wait for maturity!
>
> Did you see
> * * *http://www.decanter.com/news/110499.html
>
> The last paragraph is good news anyway!
>
> Tim Hartley- Hide quoted text -
>
> - Show quoted text -

Yeah, but I don't remember anyone noting the excessive oxidation of
1996s in 2001. So 2002s showing well isn't neccessarily a sign of
safety.