I think the biggest "Lazarus maneuver" I've seen from a wine...

WINE TALK
1

Last night, it seemed time to kill our last bottle of 1986 Domaine Daniel Rion et Fils Nuits St. Georges “Les Vignes Rondes.”

When popped, nothing but sad, overwhelming barnyard notes, with that old funky flavor profile from wines that have died and gone to Wine Rainbow Bridge. It would have had to improve exponentially to reach barnyard. Sub-barnyard. Like Augean Stables barnyard, and then some. The flavor seemed hopeless. I figured a Minnesota or Cleveland winning a Super Bowl kind of hopeless.

Nada, zip, zilch. It was flat out yucky. An “I have never seen a wine come back from 70 points down, so let’s beat traffic and leave” kind of yucky. So yucky, you wouldn’t let a guest taste it sort of yucky. A “nothing to taste here, folks, move along” sort of yuck.

We gave teeny courtesy sips every hour or so, keeping hope alive, but after 6 hours, we pronounced it dead, declared 1999 as the time of death, and sighed over the corpse. We had a moment of silence and turned in. The Rion was put in the cooking queue wine morgue and that was that. Left it at room temp, open, to fend for itself until some future tomato and cheese sauce assignment might arise.

So, today, after some chores, for some reason, I gave it a final taste, really to say good bye to a friend. But, it had risen, Phoenix-like, from the dead. 20 hours later, it is tasting fantastic. It’s alive! Not some sort of Pet Semetery kind of creepy alive, but spot on.

It’s got the backbone, the mature fruit, the acidity, nice sour cherry, some faint allspice (like just a hint of your nice spice drawer;) with very faint “plowed soil” notes (loam, in a nice way,) a hint of steak tartar, slightly mineral, abbsolutely great ‘density’ of mouth feel…the works. I am sipping as I speak!

There is a long, lingering finish that is primarily front palate and also mid to back of the tongue and maybe the arch of the back of the soft palate.

I find it rather unbelievable. This wasn’t a zombie or Frankenstein-like resurrection, this was a weird miraculous return. This became Wedding at Cana good.

I don’t know what to say. Lucky I gave it a good bye, mercy taste for old times sake. It’s like calling an ex after closing time and she says, “Come on over.”

So, it went from two thumbs down to two thumbs up in just under a day.

Has anybody else run across such transformations? This may be the biggest turnaround I have seen.

2

A very pleasant surprise!

Did you consult the biodynamic calendar?

3

Hmmm, yesterday was a leaf day transitioning to a leaf/fruit day today.

That must 'splain it!

[cheers.gif]

4

Yes.

And more than once, but one experience in particular stands out…and of all things, it was a 1996 L’Ecole No. 41 Merlot Columbia Valley I picked up on Winebid for $15.

My CT note from 2011:

  • 1996 L’Ecole No. 41 Merlot Columbia Valley - USA, Washington, Columbia Valley (4/16/2011)
    Popped and poured. Medium-plus garnet, cloudy with subtle bricking. Aromas of black fruits, kirsh, herbs, forest floor, barbecue spices, and roasted corn. Medium-plus body. Quite fresh and lively on the palate, even at age 15…with fresh fruit flavors of blackberry, plum, cassis, and savory/earthy elements of herbs, earth, and even a hint of conifer. Barely even a hint of oak. The tannins are still slightly grainy/chalky on the long finish. Quite amazing that this bottle is showing so strong as it certainly isn’t one of the more renowned bottling’s WA, much less L’Ecole No. 41. However, it’s quite nice to know that WA Merlot will not only stand the test of time but even show improvement - an aspect that makes this a WOW wine.

Day 2: This wine is simply stunning. Ever-changing, it’s hard to fully describe the array of diverging, contrasting flavors on the palate…fresh berries, blood orange, fresh herbs (basil in particular), bitter cocoa powder, crushed stones, minerals, stems, menthol. For as expressive as the palate is on day 2 the nose is slightly muted…but really, the flavors on the palate are so compellingly addictive at this point it’s it’s not even worth sniffing. Endless, amazing finish. An epiphany wine.

Still one of the greatest wine experiences I’ve ever had.

5

Honestly I have had this happen many times, but I almost always give every wine I drink a second day.
Last one 96’ Ken Wright Pinot Canary, first day was horrible, shrill, dead, the second day it was fantastic, great fruit, weight, density. Wine is a weird thing, that’s why I always give them time.

6

I have had it happen a few times. Last weekend I opened a 2004 Simard that was horrible. Sour milk, wet cardboard.
The next day it had transformed and was very good.
The third day it had devolved back to the sour mild and wet cardboard.

7

It is why we ‘Audouze’ older bottles.

8

Great story Anton especially for me as I get impatient with wine sometimes. I’m sure I’ve poured a few down the drain that I should have let sit for another day or like you did, put it in the “Lineup” for cooking. Wine can be finicky.