TN: Some Very Nice Wines

Max,

Yep, and I thank you for it. [cheers.gif] Appreciate your and Andrew’s comments regarding the drinking window.

[quote=“Max Marinucci”]
Alrighty…here is the scoop:

1959 Guigal Cote Rotie Les Jumelles 1959 > - This is my third bottle of this wine this year and it remains one of the greatest wines I’ve ever had. These bottles have resurfaced when Jaboulet sold and a few cases were put on the market. As expected, most people flocked to the 1961 and the 1959 took a back seat. Make no mistake, the 1959 is the better wine. As a suggestion, for anyone willing to spend $500-600 on a bottle of legendary Cote Rotie, if you ever see these…buy them (no I don’t have any to sell). These particular bottles, because of provenance are in spectacular shape. The color is still fairly deep and youthful…then you stick your nose in the glass…and you’re in Syrah heaven. The bacon, tar, jasmine, white pepper, wild animal like aromas are just intoxicating. I could just smell this all night without taking a sip and I’d be perfectly happy. On the palate, there is just so much happening that you really need to chew on it for a few seconds to take it all in. Full bodied but so ethereal with not a hint of heaviness, absolutely impeccable balance and a two minute, incredible finish. Simply legendary, spectacular wine.
[/quote]

Max,
I bought three of these for a 50th birthday that I’ll be celebrating at Rover’s in Seattle next Saturday night. I’ve been thinking about opening them and using the slow oxygenation method of decanting them. What did you do to decant this and what timeframe was involved. Thanks

Thanks for the great notes, Max.

I love that '76 Bosconia. Crazy good wine.

Max,
I bought three of these for a 50th birthday that I’ll be celebrating at Rover’s in Seattle next Saturday night. I’ve been thinking about opening them and using the slow oxygenation method of decanting them. What did you do to decant this and what timeframe was involved. Thanks
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Randy,

I have opened these about 2 hours before dinner and then decanted to serve, just for sediment.