We cracked these last night to celebrate Steve's BD:
1. JosephPhelpsVnyd Delice du Semillon NapaVlly (13.0%; RS: 10.1%; 15% SauvBlanc) 1986: Dark/golden broown/mahogany color; very intense botrytis/peach syrup/apricotty some toasty/caramel/butterscotchy slight earthy/herbal quite complex old-Sauternes nose; soft/fat rich rather sweet strong toasty/caramel/butterscotch/toffee pudding very strong botrytis/peachy/overripe apricots old-Sauternes complex flavor; very long caramel/toffee pudding fairly sweet intense botrytis/peachy/apricotty light toasty/oak finish; a bit soft and clearly has lost some RS but a beautiful old Semillon much like an old Sauternes.
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2. ThumbsUp OurWay WhiteRiesling SBC (SaH: 38 Brix; TW) Clendenen/Tolmach/Lindquist SantaMaria 1989: Very dark/murky brown/almost PX color; very intense botrytis/peachy/apricotty some cedary/pencilly/tobaccoy slight metallic/sharp complex old-R nose; very tart some sweet/sour/metallic/tangy/steely very strong botrytis/peachy/apricotty biit cedary/pencilly/tobaccoy light earthy/dusty old TBA flavor; very long/lingering tart/tangy/metallic intense botrytis/peachy/apricotty slight earthy/dusty bit cedary/pencilly/oak very complex old-TBA finish; lots of acidity and much like an old German TBA; a beautiful dessert wine that's still going strong.
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A wee BloodyPulpit:
1. Both these wines were pretty much where I expected them to be. Still absolutely delicious and, except for the color, no signs of oxidizing or falling apart. Will probably still go another 20 yrs, as will yours truly.
I was a bit surprised by the ThumbsUp. This was heavily botrytised WR off BienNacido, just afore they tore it out (so sad). It was barrel frmtd/barrel aged in new Fr.oak. In its youth, it was a dead ringer for a young Sauternes. 26 yrs later, it has pretty much lost all that oak and is a dead-ringer for an old German TBA.
Both of these wines were rather dark brown in color. That's pretty typical of old (and not so old) Calif botrytis wines. You don't find that darkness of color in 25+ yr old Sauternes or TBA's. I've often wondered why old Calif botrytis wines have a tendency to turn dark brown so early. Maybe lower acidity (though the ThumbsUp was plenty acid)?? Maybe lower levels of SO2?? Beats heck out of me; I'm clueless.
Tom