WTN: Double D's

[Jenise]

Donjon and Dauvissat, that is. What did you expect, Stormy Daniels?

2006 Le Vieux Donjon Châteauneuf-du-Pape Red Rhone Blend
Since a bottle last August was beautifully at peak, was surprised this bottle smelled so musty-old and weird when first opened--on the palate, just cooked jammy fruit and tannins. Recorked and fridged for two days. Brownish red and earthy with Donjon's trademark spice, but full tertiary. I like that, but remain surprised it went from middle age to old man in less than a year.

2012 Vincent Dauvissat (René & Vincent) Chablis 1er Cru Séchet Chardonnay
Getting quite rich. The flint remains in the background but the steel and acidity are obscured by the baked apple and brown butter flavors of a maturing wine. Was planning a cold platter of vegetables and leftover steak, but after tasting the wine, I added some hot, fresh garlic toast made from half a baguette I had lying around. A perfect pairing.

[David M. Bueker]

Baked apple and brown butter in a 2012 sounds like impending premox.

[Jenise]

I understand why, but this wasn't. It's just maturing, and '12 doesn't have a ton of acidity so the mouthfeel's a little fat.

[David M. Bueker]

In general 2012 is a moderate to high acid year in Chablis.

[Jenise]

In general 2012 is a moderate to high acid year in Chablis.

Obviously, I'm not aware of that! We actually tasted the 11, 12 and 14 side by side in Burgundy. At a restaurant, we ordered one, turned out the next table ordered another, and we shared the cost of a third. The '12 was the softest of the three, and I guess that cemented my impression.