Shared these two older dessert wines w/ Stacey & David a week ago:
1. Moulin Touchais AC: Anjou Doue La Fontaine (13%; MeBaC) 1964: Dark brown/caramel/some PX color; intense botrytis/peachy/apricotty earthy/dusty/OV very fragrant no oxidation very complex beautiful nose; lightly tart very intense botrytis/peachy/apricotty lightly sweet rather dusty/earthy/OV very complex flavor w/ slight tr5ace of oxidation; very long/lingering very complex slightly sweet finish that tracks flavor; a textbook example of an older Moulin Touchais. $19.75/750ml (Ernie's)
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2. Navarro WhiteRiesling ClusterSlctn AndersonVlly/Mendocino Late Hrvst (10.0%; SaH: 43%; RS: 28%; www.NavarroWineCo.com) Philo 1997: Very dark/cloudy/rather brown/PX color w/ lots of suspended sediment; quite sweet intense botrytis/peachy/apricotty slight JR/floral rather earthy/dusty/OV some volatility/fumey/EA complex nose dominated by the botrytis; quite sweet intense botrytis/peachy/apricotty bit volatile/EA some earthy/OV somewhat complex flavor; very long/lingering botrytis-dominated finish that tracks flavor; shows a ton of botrytis but not quite the complexity of the MoulinTouchais; this wine will probably go on forever.
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More diddlefritz from TheBloodyPulpit
1. The MoulinTouchais was from Blair's cellar. He purchased it at Ernie's, a wine shop that once existed over in the NapaVlly. The btl leaked and was 1/3rd ullaged away. But the wine survived the additional oxygen in fine shape and showed only a slight trace of oxidation.
Moulin Touchais is a venerable estate. They do not release their wines until they are 10 yrs old. And at stupid/silly prices. They used to be fairly easy to find but I've not seen any on the shelf here in NM for quite some time.
The Navarro was pretty typical of Calif TBA-level wines & totally dominated by the botrytis. I've found the Calif TBA's seldom develop the complexity you'd expect from them. But they seem to live forever. Navarro is one wnry that has been quite sucessful w/ their TBA's.
Tom