TN: 03 Montrose, Bordeaux

Otto_Dobre · February 25, 2009, 12:27am

Two days ago I decided to treat myself with a bottle of 03 Montrose. Opened up and poured and the wine was fully disjointed and quite simple with just notes of cedar and some faint black currant. Had about 1/3 and gave up on it. The bottle was corked and refrigerated. Today I went back to the bottle hoping for some major changes, but while more integrated, the wine is very, very simple, the only note to add is some faint coffee aroma.

It may be TCA at levels that I cannot detect and it ate the fruit? Maybe I am used too much to California Cabernet and the fruit pales in comparison? Maybe the wine is sound asleep?

Anyway, major bummer as far as I am concerned.

Otto

Steve_M_c_C_a_l_l · February 25, 2009, 12:34am

Bummer indeed! Sounds to me like it must be damaged - I’ve had similar bottles in the past (albeit not as nice as this one ought to be) that simply disappear, turn into nothingness. I have to assume, as you did, that it’s corked enough to kill the wine, but not so much as to give off the telltale stank.

Alan_C_h_a_n · February 25, 2009, 1:25am

maybe try the saran wrap trick? at least it might answer the question of whether it’s corked…

Otto_Dobre · February 25, 2009, 2:09am

Well too late Alan, all gone, nothing of note.
However, I am happily sipping on a delecious 07 Domaine La Garrigue that just got delivered and it is outstanding. Eagerly waiting for the State of the Union Speech! Heck I’ve done my patriotic duty by getting 2 cases! This wouldn’t be tax deductible???

Otto

LMD_Ermitano · February 25, 2009, 2:23am

Hmmm…Montrose’s wines (which I am very familiar with) aren’t really meant to be opened so young (or other top growth Bdx for that matter) - even the unusually hot/roasted/ripe '03s.

Nathan_Smyth · February 25, 2009, 2:49pm

How do you feel about questions of texture in wine?

Do you like lots of mid-palate grip from your tannins?

Do you like a sense of multi-layering in the wine’s presentation to the palate?

Do you enjoy a delicacy or ephemerality in your wines?

Those are some of the sorts of mechanical sensations which you won’t get in [most/almost any?] California wines, but which would tend to be much more abundant in many French wines.

Bob_Kaminski · February 25, 2009, 3:01pm

Spot on, but if you have more than a few it is good to get first hand experience so you never are tempted to that again

ToddFrench · February 25, 2009, 3:04pm

[1974_eating_popcorn.gif]

LMD_Ermitano · February 25, 2009, 5:19pm

Very true. I open the odd one youngish as well but only to be able to track its evolution - an academic tasting really, not for enjoyment. I only said what I did because the original poster was wondering if the bottle was TCA infected, asleep or inherently thin of fruit.

Josh_Beck · February 25, 2009, 6:01pm

Assuming the saran wrap trick could do anything, it would remove TCA, not restore fruit…

ToddFrench · February 25, 2009, 6:35pm

That’s when you add the Kirsch syrup!

So delicious…

Otto_Dobre · February 25, 2009, 6:58pm

I always add kirschwasser! [gheyfight.gif]

ToddFrench · February 25, 2009, 7:03pm

Do you also add it with what you are dumping down the drain, sort of a mix-to-the-drain action?