Opened last night with freinds with light summer dinner.
2005 Dagueneau Silex Poilly Fume-The wine was really tight after
opening but it opened up after about 30 minutes in the glass. Lemony
mineral nose with a slightly floral note. The wine was steely on the
palate with a firm acidity and minerality which softened in time to
show rich lemon curd, white peaches and a slightly salty finish. "B+"

2002 Jacques Prieur Clos de Vougeot-Dark red in the glass. Nose of
very ripe fresh blackberries and cola. The wine was rich and sleek on
the palate with a medium weight. The flavors were intense black fruit
almost cassis with a fair amount of pumkin pie spice. The fruit was
incredibly fresh tasting and the finish was long and smooth. I would
say it's still quite young and will only improve with age. Certainly
the best 2002 I've had so far. "A+"

We finished with a bottle of 1985 Graham's VP. I would put it in it's
early middle-age phase. Still a ton of fruit. Blackberry, currants
and plenty of grapey goodness. It was smooth and sweet and just light
enough to keep you coming back for more. The wine will easily keep
for another 10-15 years while slowly evolving. "B+A-"

On Jul 11, 9:06�am, "Bi!!" > wrote:
> Opened last night with freinds with light summer dinner.
> 2005 Dagueneau Silex Poilly Fume-The wine was really tight after
> opening but it opened up after about 30 minutes in the glass. �Lemony
> mineral nose with a slightly floral note. �The wine was steely on the
> palate with a firm acidity and minerality which softened in time to
> show rich lemon curd, white peaches and a slightly salty finish. "B+"
>
> 2002 Jacques Prieur Clos de Vougeot-Dark red in the glass. �Nose of
> very ripe fresh blackberries and cola. �The wine was rich and sleek on
> the palate with a medium weight. �The flavors were intense black fruit
> almost cassis with a fair amount of pumkin pie spice. �The fruit was
> incredibly fresh tasting and the finish was long and smooth. �I would
> say it's still quite young and will only improve with age. �Certainly
> the best 2002 I've had so far. "A+"
>
> We finished with a bottle of 1985 Graham's VP. �I would put it in it's
> early middle-age phase. �Still a ton of fruit. �Blackberry, currants
> and plenty of grapey goodness. �It was smooth and sweet and just light
> enough to keep you coming back for more. �The wine will easily keep
> for another 10-15 years while slowly evolving. �"B+A-"

Thanks for notes, Was the CdV opened/decanted? The few (lesser) 2002s
I've opened have been really tight at first. Nice lineup.

On Jul 11, 10:00Â*am, DaleW > wrote:
> On Jul 11, 9:06�am, "Bi!!" > wrote:
>
>
>
>
>
> > Opened last night with freinds with light summer dinner.
> > 2005 Dagueneau Silex Poilly Fume-The wine was really tight after
> > opening but it opened up after about 30 minutes in the glass. �Lemony
> > mineral nose with a slightly floral note. �The wine was steely on the
> > palate with a firm acidity and minerality which softened in time to
> > show rich lemon curd, white peaches and a slightly salty finish. "B+"
>
> > 2002 Jacques Prieur Clos de Vougeot-Dark red in the glass. �Nose of
> > very ripe fresh blackberries and cola. �The wine was rich and sleek on
> > the palate with a medium weight. �The flavors were intense black fruit
> > almost cassis with a fair amount of pumkin pie spice. �The fruit was
> > incredibly fresh tasting and the finish was long and smooth. �I would
> > say it's still quite young and will only improve with age. �Certainly
> > the best 2002 I've had so far. "A+"
>
> > We finished with a bottle of 1985 Graham's VP. �I would put it in it's
> > early middle-age phase. �Still a ton of fruit. �Blackberry, currants
> > and plenty of grapey goodness. �It was smooth and sweet and just light
> > enough to keep you coming back for more. �The wine will easily keep
> > for another 10-15 years while slowly evolving. �"B+A-"
>
> Thanks for notes, Was the CdV opened/decanted? The few (lesser) 2002s
> I've opened have been really tight at first. Nice lineup.- Hide quoted text -
>
> - Show quoted text -

Typically I open the bottles about an hour before I'm going to serve
them and leave them in the cellar until I need need them...it keeps
them nice and cool. This bottle was opened about 30 minutes before
pouring.