I popped a half bottle of 02 Baumard today. Color was noticeably darker than a bottle opened a few weeks ago. Nose is not pleasant - vaguely like truffles but in a gross way. Palate took a bit to settle into an impression that I’d describe as apple juice (not just apple flavors) that had perhaps been overheated at some point.
Cooked or oxidized? I don’t drink enough whites to really have a frame of reference with oxidation. The long cork appeared fine, and other bottles from this same lot have been fine.
Thanks for any insight.
In any case, after this experience and a corked Breton 06 last night, I’ve moved on to liquor for the evening.
agreed
the apple juice and color sold me
Thanks guys. I really don’t have much experience with flawed/damaged whites.
Provenance is such a bitch - that bottle came from a stash where all the others have been fine. If this bottle had been my first experience with the producer it would have really put me off trying more.
I can’t tell from your desciption. That others in the lot were fine leads me to believe it might be oxidized. Was there a nutty aromoa at all? The apple juice lleads me to think cooked though. Hard to say. Either way, sorry to hear that.
The color and apple juice, as Tyler pointed out, would indicate cooked to me. The fact that it is a part of a case that has been fine is a bit of a throw off for me, but I still stick with cooked.
Like a bad riddle!