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Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
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I had dinner with a small group of friends last night and everybody
was asked to bring a bottle of unknown provenence from their cellars to see what surprises lay in store. All of these bottles were purchased from auction houses such as Acker, HDH, WineCommune, etc. All were purchased more than 5 years ago. The reults were stunning. 1990 Meo Camuzet Clos Vougeot-good cork and ullage was great. The wine was cloudy and quite brickish. Tart cherry and slightly rotten mushrooms on the nose. Flavors were quite sharp and acidic with underlying sweet red fruit but quite tannic and sour. D 2000 DRC Romanee St. Vivant-Cork showed signs of being cook twice as the cork showed two distinct "rings" where the wine was forced up the neck of the bottle into the cork. Again, the wine was quite cloudy, brick recd in color and a very pungent nose of burnt matchstick and prune juice. The wine was undrinkable. 1996 Chateau Latour-Saturated cork. WIne was dark purple with brickish cast. Very little nose even after 1.5 hours in a decanter. Some cassis and lead pencil but overall it was unremarkable, tannic and quite empty. C- 1996 Chateau Ducru Beaucaillou-Good cork with some very slight penetration. The wine was quite dark with very little visable signs of age except for a slight pinkish note at the rim. Nose of blackberries, cassis and a bit of espresso and cedar. Well rounded on the palate, soft resoved tannins, saturated with black fruits and tobacco notes. Years of life ahead. A- Not scientific by any stretch of the imagination but does make you say...hmmmmmm. Mine was the Ducru. |
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On 10/31/12 11:16 AM, Bi!! wrote:
> I had dinner with a small group of friends last night and everybody > was asked to bring a bottle of unknown provenence from their cellars > to see what surprises lay in store. All of these bottles were > purchased from auction houses such as Acker, HDH, WineCommune, etc. > All were purchased more than 5 years ago. The reults were stunning. > > 1990 Meo Camuzet Clos Vougeot-good cork and ullage was great. The > wine was cloudy and quite brickish. Tart cherry and slightly rotten > mushrooms on the nose. Flavors were quite sharp and acidic with > underlying sweet red fruit but quite tannic and sour. D > > 2000 DRC Romanee St. Vivant-Cork showed signs of being cook twice as > the cork showed two distinct "rings" where the wine was forced up the > neck of the bottle into the cork. Again, the wine was quite cloudy, > brick recd in color and a very pungent nose of burnt matchstick and > prune juice. The wine was undrinkable. > > 1996 Chateau Latour-Saturated cork. WIne was dark purple with > brickish cast. Very little nose even after 1.5 hours in a decanter. > Some cassis and lead pencil but overall it was unremarkable, tannic > and quite empty. C- > > 1996 Chateau Ducru Beaucaillou-Good cork with some very slight > penetration. The wine was quite dark with very little visable signs > of age except for a slight pinkish note at the rim. Nose of > blackberries, cassis and a bit of espresso and cedar. Well rounded on > the palate, soft resoved tannins, saturated with black fruits and > tobacco notes. Years of life ahead. A- > > Not scientific by any stretch of the imagination but does make you > say...hmmmmmm. Mine was the Ducru. > Egads, Bill! I've been a customer of HDH auctions since they started up in 2004. During that time, I've won maybe 8-9 lots of wine and have yet to encounter a heat-damaged bottle (corked wines, OTOH, I have). I have no firsthand experience with Acker but WineCommune has the rep for not vetting their lots nearly as well as a traditional auction house (HDH e.g. puts a very high emphasis on provenance and cellar conditions -- I doubt that I could get them to auction off any wines from my passively cooled, below-grade cellar). Sorry to hear about your experiences, but I'm glad for you that your bottle at least turned out to be fine. Those other wines are enough to make a winegeek cry. Mark Lipton -- alt.food.wine FAQ: http://winefaq.cwdjr.net |
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On Oct 31, 2:08*pm, Mark Lipton > wrote:
> On 10/31/12 11:16 AM, Bi!! wrote: > > > > > > > I had dinner with a small group of friends last night and everybody > > was asked to bring a bottle of unknown provenence from their cellars > > to see what surprises lay in store. *All of these bottles were > > purchased from auction houses such as Acker, HDH, WineCommune, etc. > > All were purchased more than 5 years ago. *The reults were stunning. > > > 1990 Meo Camuzet Clos Vougeot-good cork and ullage was great. *The > > wine was cloudy and quite brickish. *Tart cherry and slightly rotten > > mushrooms on the nose. *Flavors were quite sharp and acidic with > > underlying sweet red fruit but quite tannic and sour. *D > > > 2000 DRC Romanee St. Vivant-Cork showed signs of being cook twice as > > the cork showed two distinct "rings" where the wine was forced up the > > neck of the bottle into the cork. *Again, the wine was quite cloudy, > > brick recd in color and a very pungent nose of burnt matchstick and > > prune juice. *The wine was undrinkable. > > > 1996 Chateau Latour-Saturated cork. *WIne was dark purple with > > brickish cast. *Very little nose even after 1.5 hours in a decanter. > > Some cassis and lead pencil but overall it was unremarkable, tannic > > and quite empty. C- > > > 1996 Chateau Ducru Beaucaillou-Good cork with some very slight > > penetration. *The wine was quite dark with very little visable signs > > of age except for a slight pinkish note at the rim. *Nose of > > blackberries, cassis and a bit of espresso and cedar. *Well rounded on > > the palate, soft resoved tannins, saturated with black fruits and > > tobacco notes. *Years of life ahead. *A- > > > Not scientific by any stretch of the imagination but does make you > > say...hmmmmmm. *Mine was the Ducru. > > Egads, Bill! > * *I've been a customer of HDH auctions since they started up in 2004.. > During that time, I've won maybe 8-9 lots of wine and have yet to > encounter a heat-damaged bottle (corked wines, OTOH, I have). * I have > no firsthand experience with Acker but WineCommune has the rep for not > vetting their lots nearly as well as a traditional auction house (HDH > e.g. puts a very high emphasis on provenance and cellar conditions -- I > doubt that I could get them to auction off any wines from my passively > cooled, below-grade cellar). > > Sorry to hear about your experiences, but I'm glad for you that your > bottle at least turned out to be fine. *Those other wines are enough to > make a winegeek cry. > > Mark Lipton > > -- > alt.food.wine FAQ: *http://winefaq.cwdjr.net- Hide quoted text - > > - Show quoted text - I don't know which wines came from where Mark (mine came from Acker Merrill) but I felt that the 2 burgs suffered from heat damage for sure. No physical inspection of the capsule or bottles revealed anything of note. I think the Latour was just poorly stored in general. The label was in poor condition (dirty) the fill was a bit low for it's age. |
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