TN: High End Romanee St. Vivant in Los Angeles

[alan_weinberg]

@Roger Nellans

I’m wondering if anyone has had the 89 DRC RSV recently? I plan to open one in a couple of weeks and wondering if I could safely decant prior to leaving to the restaurant. If I were home it wouldn’t be an issue. I would decant and serve immediately and let develop on the glass. I don’t trust most restaurant waitstaff to properly decant.

I often do that and I’d expect no problem with the 89 DRC RSV. Good idea. Report back to us!
alan

[Roger_Nellans]

@alan weinberg

@Roger Nellans

I’m wondering if anyone has had the 89 DRC RSV recently? I plan to open one in a couple of weeks and wondering if I could safely decant prior to leaving to the restaurant. If I were home it wouldn’t be an issue. I would decant and serve immediately and let develop on the glass. I don’t trust most restaurant waitstaff to properly decant.

I often do that and I’d expect no problem with the 89 DRC RSV. Good idea. Report back to us!
alan

Will do.

[paul_hanna]

@Paul H Galli

Don,

I have one bottle of the 2001 Hudelot-Noellat Romanee St. Vivant.
From this experience, when would you open it for optimum drinking?

TTT

I have had this a few times now, lovely wine. Think I’ll hold my remaining bottles for another 5 years…


Thanks for the notes Don,

Great work again! Love the '01 DRC RSV. It is one of my favorite RSV’s of theirs, and think that with even more time, will be a super wine…