Had a half-case of the 2007 Bouchard Meursault Perrieres shipped over from France just a hair too late for the tariffs. Gave two bottles away to friends, who reported that they were in excellent shape (but though they’re both wine drinkers they are not the kind of insane wine people we are). The third, opened at the last restaurant dinner I had prior to lockdown in Portland, was depressingly poxed. The kind that teases you at first, with the color and the taste visibly brightening with 15-30m in glass, before the whole thing falls off the cliff and turns into apple cider vinegar.
I tried a fourth bottle last night. Very tasty, though with enough oxidative elements (nuttiness, green apple) to make one wonder. I then left the bottle open overnight, intending to test it, and it was completely unchanged from last night, which seems a promising sign. Here’s the note:
2007 Bouchard Meursault Perrieres
Impressive layers of flavor on the nose: lemon creme, then an oxidative edge of green apple, some nuttiness, trace of white mushroom, all built atop a mineral bedrock; acidity and extract combine in the mouth to give a sensation of great body and texture; trifle monolithic and linear but impressively long; good to revisit once this has had additional time to unfurl; held up well overnight, which seems to bode well for this wine’s longevity; 94+
I’ve decided to put my remaining two bottles away for the next 10 years, which might strike some of you as tempting fate, but I’m optimistic. Have others had this kind of experience where you’re not sure if there’s premox at work, with this or similar wines? Is the overnight test a good one or are there other ways to tell?