by TomHill » Fri Mar 21, 2014 11:48 am
After two GWT's went down the drain, these two survived:
1. Dom.MarcelDeiss Tokay-PinotGris Bergheim (14%; MeBaD) 1991: Med.dark gold color; very fragrant/floral/spicy/PG/mango/apple bit earthy lovely/complex/mature nose; soft very rich/lush strong mango/apple/pineapple/floral/spicy/PG slight earthy/smokey complex/mature flavor w/ no signs of oxidation; soft lush/rich/ripe strong pineapple/mango/tropical fruit/floral/spicy bit cinammon/earthy/smokey complex finish; a beautiful fully mature/complex PG w/ no signs of oxidation.
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2. Dom.JosephCattin et Ses Fils GWT AC: Alsace GrandCru Hatschbourg (13%) Voegtlinshoffen/Slctd by MichaelGordy 1986: Med.gold color; beautiful spicy/old GWT/nutmeg/cinammon slight herbal/smokey/pungent rather floral/tropical fruit quite complex old Alsatian GWT nose; soft very rich/lush quite spicy/nutmeg/floral/fruit cocktail beautiful/complex flavor; very long/lingering quite spicy/nutmeg/old Alsatian GWT/floral/fruit cocktail very complex beautiful finish; a spectacular example of old Alsatian GWT w/ absolutely no signs of oxidation or maderization.
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A wee BP:
1. These two were from my discovered stash of wines stored under uncontrolled conditions, standing upright, for 18-20 yrs. Corks on both were sound & moist clear thru. They were amazingly good mature Alsatians and seemed to have been perfectly stored, but we know better. Both were left in stoppered btls overnight on the counter and were just as good this morning as last night w/ no signs of oxidation. Amazing.
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2. As I taste thru this stash of mostly decrepit wines, I'm amazed to find that the survival rate for the whites seems to be better than the reds. Makes no sense at all.
Tom