Wow, that kinda sounds like an Anaïs Nin novel.
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Feel free to serve me a bottle of 1970 Petrus, and I will let you know.
Sure, just come over. I’ll open it this weekend.
Stop your score inflation tendencies please
Your post gets a 1 from me
In general: There are different definitions of 100 pts out there and as this discussion shows. Some define it as an unreachable level of perfection no wine will ever reach, for others only one, the best wine of their life will reach, and for others 100 pts is a plateau that has space for a lot of wines who reach certain criteria (for some the threshold is higher than for others).
I’m in the latest group and hope to taste many 100pts wine. So far it has been 5 times out of 2500 wines I rated and probably 3500 wines I had since I started getting serious about wine. In my mind I have 14 (subjective) criteria which a wine has to have in order to reach the 100 pts.
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Mind if I ask the criteria?
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Sure, this is the list of the criteria. It’s obviously highly subjective thing (my ratings are for me) and not static but being the rather analytical type, I tried to write it down.
- expressive nose, palate, finish
- high complexity
- high aromatic precision
- high purity, fresh, ripe but not too ripe fruit expression
- evolving/changing aroma profile
- intriguing sweetness, balanced by other aromas
- creamy texture and yet airy and light
- perfectly ripe and round tannins
- high but perfectly integrated acidity
- perfectly integrated alcohol
- great balance and harmony
- long and expanding finish
- has to create an emotional response
- I have to like it, I have to like the style
(15. extra points awarded for singularity)
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I like it. Its an interesting list.
I think the word creamy is distracting me though. Is it meant to be in the same vein as silky in this context?
Also, how do you mean aromatic precision?
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Yes, creamy means velvety (in German we use creamy for that). Aromatic precision means good delineation, clearly defined and recognizable aromas.
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Velvety is a trigger word for some people, so, caution.
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I feel very triggered. 
@Andy_Sc In all seriousness though, I think of both velvety and creamy as expressing a softness, but also richness, often due to the influence of sugar. Whereas I think of silky being a much lighter expression than velvety or creamy.
Just differences in personal terminology I guess but that is why I was wondering.
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I indeed think thatbit is a terminology (and language) thing as my “creamy, yet airy and light texture” describes more or less that “lighter” expression you describe with silky.
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Each person’s criteria is different. There is no universal definition, and that’s OK.
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100% agree. Just aiming to understand what he is looking for because I find it interesting
And it’s interesting to me as neither your nor Andy’s explanation of “creamy” resonates with me at all.
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This probably belongs in the “trigger” thread but the use of ‘creamy’ to describe wine, especially red, is something I’ve always found out of place, bizarre and kinda gives me the willies. All I can picture is cream mixing with the acid and making something that would cause me to gag.
I’ve very occasionally found notes of cream in Champagne or mature Chardonnay. Using creamy to describe the texture of wine seems about as appropriate as chowder.
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I find creamy quite appropriate in some red wines that have fine tannins and an actual mouthfeel which has a texture to it. Maybe there’s a better descriptor, but I haven’t found it.
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I don’t score wine with points, but I thought about a few of the wines that I have considered highlights of my wine drinking over the years and this response is with a few of these. [Some of the greatest wines I have had of course I have only had once so I am not including these.]
1971 Richbourg Domaine Clos Frantin. Had this twice in the mid-1980s. First time, it was beyond spectacular. Second time is was outstanding but not as good as the first time. I think it was bottle not occasion.
1982 Leoville las Cases - Great when young, then went through a lot of years when it was not nearly as good. Great again the last couple of times I had it. Differences likely due to how a wine ages.
1999 Truchot Clos de la Roche. Absolutely great the first time I ever had this. Always has been great. But, the last couple of times I had this it keeps getting better and better. Again, aging process.
2001 Yquem and Climens. Two of the best Sauternes I have had. Truly great each time I have had either one. Pretty consistent.
1993 Meursault Perrieres Ampeau. Had this a couple of times. Fabulous each time. Not that much difference between bottles.
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It is interesting, if we started a thread where people would name the 10 best wines they have had in their lives, most people here would either be able to name 10 wines or have trouble narrowing it down to 10 bottles. For those of you out there who would not rate any wine 100 points, how do you know there is something better out there (esp. if you have been drinking wine for a long time). What does perfect mean if not the best wine you have ever had?
I wonder if the people who have been drinking wines for a long time but have never rated wines 100 points are optimists (always believing something out there is better than what you have had) or a pessimist (everyone else is drinking better wines than I have).
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