Yes. I rarely rarely drink at home. In the past 5 months I can remember the two times I had leftovers from dinners that I brought home (2017 Mugneret Gibourg Vosne Romanee and 2017 Comte Liger Belair Reignot). It’s been a long time since I’ve opened a bottle at home with the express intent of drinking it at home. So long I can’t even remember.
I figured since we are all quarantined in and I have no wine dinner plans for the foreseeable future I’d pop a bottle open. To commemorate the special occasion, I picked a 375ml of 2000 Dauvissat Les Clos.
SURPRISE IT WAS PREMOX’d - out of 375ml. Dark golden color. Still some acidity. But nutty and sherry.
Since I couldn’t let this night go to waste - I popped open a 2018 Lapierre Morgon “N”- just what the doctor ordered. Spicy, feral undertones, plumy ripe energetic bold dark red fruit. Plenty of acid to keep it going. Tasty tasty tasty.
Consider me surprised by two things. Most significantly, that Fu Playa would drink a Beaujolais. That SS version is generally excellent. I have not tried the 2018 yet. And oddly, that you never drink at home. I actually prefer to enjoy fine bottles at home in a better atmosphere that I control. Don’t get me wrong, I love going out and do so often, until this last week of course, but if I’m popping a MacDaddy wine, I would really rather it be at home. With friends and family, but at home. Yes, I do not have a real baby at home like Fu, just now a college age baby. He prefers Truly, the scourge.
Sorry hear about that Dauvissat, such a bummer. Had the 2018 Lapierre Julienas recently and found it was lacking acidity to a fault, glad to hear the Morgon is not suffering the same fate
is a 19+ year old chablis (even one with this pedigree) from half bottle (that has, I am assuming, come from the secondary market) that is oxidized “pre-mox”?
This is me being pedantic, but the way I look at, individual bottles are oxidized. The phenomenon where too many bottles are oxidized too soon is premox.