Here are links to the Farr Vintners 2009 Bordeaux 10 Years On tasting:
These tasters found some issues with over-ripeness and oxidation in some wines but not across the board and not limited to the right bank. They clearly loved some of the right bank poster boys for modern excess.
I’ve only popped one 2009, the Haut Bailly. It was one that Neal Martin and others at the Farr Vintners tasting found oxidized. Mine was anything but. One can disagree about style preferences re: ripeness based on palate differences, but this was clearly a bottle that was in different shape than the one they tasted. So then the question is why and how widespread?
Edited to add my TN from March 2019.
2009 Haut-Bailly (3/24/19) Reports of oxidation from Neal Martin and others at the recent Farr Vintners “2009 Bordeaux Ten Years On” tasting prompted me to pop my first of these for an early look. Cellared since release, perfect cork and fill. Dark red/opaque core, minimal lightening at the rim. Immediately forthcoming and voluptuous complex nose of cassis, dark berries, tobacco, cedar, wet earth and dusty gravels, hints of smoke and tar. Medium-full body, ripe fruit, nice balancing minerally acidity and slightly grippy tannins. On the modern side but no signs of excessive ripeness, oxidation, or volatile acidity. Medium-long finish. Amazingly good on pop and pour.
An hour later the nose is still killer, as is the attack and mid palate, though the tannins are starting to take over on the finish. Will update after following through the evening and save some for tomorrow.
At 2 and 3 hours in, and with dinner, this is still going strong. The tannins are in check. Wife likes it too. May be tough to hold on to a glass for tomorrow.
Still going strong the next day after a night in the fridge. Nothing wrong with this one but I’ll let them sleep another 10 years.