Considered opening this with that newfangled Coravin that been’s sitting unused on the shelf for a couple of weeks, but the cork looked a little iffy. In the end, the cork was soft, but just barely firm enough that I could extract it whole with some care. The wine needed a good hour and a half to open up, so it missed dinner. Just beautiful stuff, though. Hard to put the glass down. The wine certainly is fresh, but it has the deep yellow of a well aged white. Bottles with more solid corks may need more time/more air than this bottle did; hard to say.
Sounds like a beautiful bottle.
Was the cork short or just soft?
I commented on their corks a while back:
I was more concerned with the length (or lack thereof).
On the “other board,” many, including RP thought it wasn’t an issue.
Quick question on Coravin: often times you have old wines with really moldy tops to the cork. This happens a lot with my older Huet. If you insert the needle through the top, invariably you’ll drink mold-tainted wines? Amirite?
I’d think a paring knife would fix that.