This bottle has fallen into my possession. I have no clue as to its
provenance. The seal seems all right, no leakage and no apparent sign of
sediment.If it has been stored properly all these years or not, given what
little I know, what are the odds that it is still drinkable. Was it
something that would have cellared well?

Why not just drink it and find out.



"BsAsWino" > wrote in message
.. .
> This bottle has fallen into my possession. I have no clue as to its
> provenance. The seal seems all right, no leakage and no apparent sign of
> sediment.If it has been stored properly all these years or not, given what
> little I know, what are the odds that it is still drinkable. Was it
> something that would have cellared well?

In article >,
says...
>
>This bottle has fallen into my possession. I have no clue as to its
>provenance. The seal seems all right, no leakage and no apparent sign of
>sediment.If it has been stored properly all these years or not, given what
>little I know, what are the odds that it is still drinkable. Was it
>something that would have cellared well?

I had my last bottle of the '85 about 9 mos. ago and it was drinking
wonderfully. Almost every aspect was in good balance, and I'd guess that it
would have held at this point for years to come. I'll rummage my TNs and see
if I can come up with the ones on the Kirwan '85. I've not had the '86, so I'm
no help there.

I had planned on saving this last bottle as a "counter-point" for a
retrospective tasting - the Cabs of '85, featuring some of the darlings from
CA, but with a couple from other spots on the globe. Unfortunately, I have yet
to work out the logistics of that tasting, and gave into temptation on the
Kirwan.

If I find the TN's, I'll post 'em.

Hunt

--
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Thanks for the comments. Now I'm more encouraged to open it, although I'll
certainly decant it first to check for any sediment I've not noticed by
holding the bottle to a lamp. Sorry to be so "green", but I've very little
experience with French wines, let alone vintages that are older than some
of the French women I used to date when I was in college (quite some time
ago). I'm more of a New World wine drinker, esp. those originating in
Mendoza, San Juan and Cafayette.

In article >,
says...
>
>Thanks for the comments. Now I'm more encouraged to open it, although I'll
>certainly decant it first to check for any sediment I've not noticed by
>holding the bottle to a lamp. Sorry to be so "green", but I've very little
>experience with French wines, let alone vintages that are older than some
>of the French women I used to date when I was in college (quite some time
>ago). I'm more of a New World wine drinker, esp. those originating in
>Mendoza, San Juan and Cafayette.

After decanting for sediment, this is one that I would allow to develop in my
glass over time. It can be nicely complex.

Don't expect the fruit-forward, as with a Mendoza Malbec, but rather like an
onion, layer, upon layer of wonderful nuances, each exposed to you over some
time. Don't hesitate to taste, set the glass down for some conversation, and
then come back to it in 15 minutes, or so.

Hunt

--
NewsGuy.Com 30Gb $9.95 Carry Forward and On Demand Bandwidth

"Hunt" wrote.....................
>
> Don't expect the fruit-forward, but rather like an onion


Myth, Myth, Myth

Only Italians make wine out of onions - perfect to accompany garlic
biscotti.

--

ItalianStallion