It initially showed a lot of oxidation, which is not surprising since it spent more than 15 years in my short-term drinking rack. Some maderized character led me to conclude at first that it was shot. But a hint of clean fruit encouraged me to give it some time and ultimately to decant it.
In the decanter, it looked like a good sorghum syrup, dark gold, but still translucent. As it warmed up and aired out, the maderization faded, leaving honey and lanolin and a decent core of fruit that was more prominent on the palate than on the nose.
It turned out to be a very pleasant surprise, but the greatest pleasure came from the privilege of sharing it with Evelyne de Pontbriand, whose mother made the wine and who was a pure joy to meet.
It initially showed a lot of oxidation, which is not surprising since it spent more than 15 years in my short-term drinking rack. Some maderized character led me to conclude at first that it was shot. But a hint of clean fruit encouraged me to give it some time and ultimately to decant it.
In the decanter, it looked like a good sorghum syrup, dark gold, but still translucent. As it warmed up and aired out, the maderization faded, leaving honey and lanolin and a decent core of fruit that was more prominent on the palate than on the nose.
It turned out to be a very pleasant surprise, but the greatest pleasure came from the privilege of sharing it with Evelyne de Pontbriand, whose mother made the wine and who was a pure joy to meet.
Oct 21st, 2014
Savennières, Anjou-Saumur, Loire Valley, France
