It was not decanted ahead of time; pop and pour at the restaurant. It was still on the linear/tannic side, although it did blossom with air in the glass.
Based on this bottle, I think it could use more cellar time.
Fun, but tired. I think they were acquired relatively recently at auction by one of the attendees.
They were interesting for the first 30-45 minutes, but then started to fade quickly. No idea how they
had been stored before auction, so can’t say if they’re representative.
That was my bottle, and I double-decanted it an hour before I left for the restaurant. Thank goodness, because it really
needed it! But with aeration, it turned into a very earthy/forest floor/mushroom-porcini style of red Burg. Still vibrant
midpalate acidity and a moderate level of fine tannins. Probably could use another 5-10 years in the cellar, but not a
crime to enjoy now with the right food.
Very nice Bruce. It was a thrill to slowly scroll down and find one treasure after another with a crescendoing effect. Well done. Wish it had been my 40th.