TN- 1999 Bonneau du Martray Corton Charlemagne

WINE TALK
1

I grabbed several of these thanks to Max’s recent offer. Every one of them has been sublime and in perfect shape, great job! [welldone.gif]

-1999 Bonneau du Martray Corton Charlemagne
Dinner was a scallop gratin on a bed of rice, so this was the perfect wine to open. At first, it was very white mushroomy on the nose and back, though the attack offered a fat, funky lemon accent. I decanted this in a Burgundy decanter and let it sit for about an hour in the fridge. When it was dinner-time, I began pouring, and the wine had burst out of its funky, shy shell to reveal a lemon meringue, lemon curd, McIntosh apple note, backed up by some serious chalkiness, minerality and acidity. Though it was mouthfilling and somewhat oily in texture, it slowly faded off into a long, dry finish. Yum!
Cheers! [cheers.gif]

2

Thanks for the update Michel. Patiently waiting for my “Max delivery”.

3

Every bottle I’ve had that was sourced from Max has been very good so far. I think I only have 1 left, so I might try to keep my hands off it for a little bit.

4

Nice note Michel, and I’m glad you lucked out with your bottle. The one I tasted from back in September this year was highly oxidized.

5

Pretty sure that this was what we had last week over at P-Rob’s crib with Juan Mercado from Realm. I only got a splash of it, but it wasn’t oxidized to me…and I didn’t go goo-goo gaa-gaa over it like Abood. I remember it as being decent for what I expected.