These days it is always with a little trepidation that I open a white burgundy with some age on it. No worries here. The wine took several hours to unfold and was wound up on opening. With time beautiful citrus notes appeared both on the nose and palate. Nice level of acid and all in balance. No rush to open and will probably benefit from a couple more years, but it is so delicious now so why wait.
Whew!! Good news!
hearing about one sound bottle reassures me no more than one premoxed bottle upsets me–since the problem is so variable. Sure enjoyed a H. Boillot Corton Charlemagne 2000 last week, though.
I bought a 6 pack a year or two ago for not much money of this Meursault Perrieres.
I was surprised that all were sound. Delicious stuff.
I think it was more good luck than anything but maybe it was the acidity of the year?
That is why I have extremely high hopes for the 07’s.
I know this has been discussed before but riper years like 99/02 and most likely 05 and 06 seem to me to be at very high risk.
I have had more than a few 01’s. Never had one that was close to oxidized. Delicious too in general.
Not sure I understand the underlying mechanism. I know it can’t be just the cork because the vintages seem to play a very active role.
Oh well. I know. Beating a dead horse.