mmmm I'll get right to it... last night was a 1961 Haut-Brion. First things first. DO NOT DECANT THIS WINE!!! I tasted it right upon opening, after being decanted for 2 hours, then from the bottle after 2 hours. The best was right after opening, then from the bottle 2 hours later, then decanted. The decanted wine completely fell apart, while the wine from the bottle was still rich and spicy with a hint of black plums. The wine, though, was outstanding. Not incredible, but outstanding. Black fruits, mushrooms, leather, bacon and luscious, round earthiness. Haut-Brion to a "t". Not powerful like the Latour in September, but graceful and elegant. Wonderful. Then a 2000 Remoissenet Corton-Charlemagne. Very, very closed even after I decented it. Meaty hazelnut and tropical fruit core with loads of power. A nice wine, I'd let it sit for 5 more years. The 2001 Robert Mondavi To-Kalon Reserve Fume-Blanc was killer! No one, I repeat, NO ONE makes Sauvignon Blanc from California like this. Big, luscious, clean passionfruit with a bright ruby-red grapefruit finish with hints of clove, lemongrass, and a touch of green tea. Amazing wine.
I haven't had a lot of time to write lately, but the other day was the 2002 Quintessa. A big, black, powerful wine, perhaps the best Quintessa has ever produced. Certainly the most powerful. Needs some time, but is so full of black smoke and black plums, it should end up outstanding.
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