Picked these up at a discount recently and Coravin’d them last night. No premox, which was exciting. Decided to open and finish the Batard.
1982 Louis Latour Montrachet - France, Burgundy, Côte de Beaune, Montrachet Grand Cru (5/6/2020)
Light honey color. Good viscosity. Restrained out of the bottle, but opens up with some time. Lovely aged honey and nuttiness with deep floral notes on the nose. Palate is more subtle, but very soft and elegant. Finish is a bit short, showing its age. Very enjoyable, but certainly drink up. (93 pts.)
1992 Louis Latour Chevalier-Montrachet - France, Burgundy, Côte de Beaune, Chevalier-Montrachet Grand Cru (5/6/2020)
Elegant floral and mineral driven nose. Much softer than the Batard. Less weight than the Batard. Light nose, past its peak, but starts to show more honey and sweetness with time in the glass. Palate is light and a fairly quick finish. Less tart finish with nuttiness coming through and shows its class over the Batard. (91 pts.)
1992 Louis Latour Bâtard-Montrachet - France, Burgundy, Côte de Beaune, Bâtard-Montrachet Grand Cru (5/6/2020)
Certainly past its peak. Good viscosity and showing a floral, mineral driven nose. Palate is a bit light and tart and the finish is fading. Drinkable, but drink up if you have them. (90 pts.)
Posted from CellarTracker
Nice little set there! Pre-premox I would say.
I think oxidation would be the appropriate term used had they been oxidized at this age. As Buzz opined, the premox era started 95/96.
It is interesting how 30 year old white Burgundies can be safer than 20 year old white Burgundies in many cases.
I have consistently enjoyed numerous white Burgundies from 1992, as they often seem somewhat underpriced at auction due to a less-than-stellar vintage reputation for the reds.
because premature oxidation didn’t exist 30 years ago but did 20 years ago. We only worried about the occasional corked bottle back then.
As a lover of old whites I’m intrigued, to say the least. A 1984 Caves de São João Arinto was one of the best things I ever tasted. I also love Jura vin jaune. Never had aged white Burgundy, but I’d be willing to invest. Glad to read TNs like these.
The rest of the Batard from last night was corked up and poured again tonight.
Wow! So much more expressive on the nose, more nuttiness and honey, and showing added elegance and weight on the palate. The finish is longer and less astringent. Definitely went up a point on day 2.
1992 was an underrated vintage for White Burgundy.
IMO Louis Latour is also an underrated producer; for whites more than reds.
to Tomas: Jura Vin Jaune is old on the day it’s bottled. That’s not a complaint, just an observation.
Dan Kravitz
I have had some wonderful 93s from Ampeau.