2004 Ch Rieussec a lovely drop, full of favour.
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A little over due. These are from 2 different nights. The 2001 Quintarelli Recioto was opened at the Le Fete du Berserker dinner on Sunday 11/13, while the Passo Nero about a week prior. Still going strong, in fact, both are still improving.
2019 Occhipinti Passo Nero
My first dessert wine made from Nero dâAvola and it is fantastic but too young. I will go back for a few more and let these age. Very high acidity, perhaps too high, but time will tell.
2001 Quintarelli Giuseppe Recioto della Valpolicella Classico
Also my first Quintarelli Recioto. Great complexity, but still quite tannic. I very much enjoy this one, but if I had more, I likely wouldnât open another for at least 5+ years. It needs lots of air if opened this young.
*Day 7 - This is still improving and unfortunately, my last glass. Dark cherries, dried cherries, blackberries jam, licorice, dark chocolate, tobacco leaves⌠The fruit, spice and chocolate connect so beautifully. I am sad that I brought these to a berserker dinner recently and I had no idea that this should have been opened a week, or maybe more, prior.
1969 Weingut MĂźller Traminer Beerenauslese Privat
I have only had the one pour so far, but this is excellent and quite nutty. The finish went on for several minutes. I will continue to revisit it over the next few days.
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Climens 1962 , excellent wine . Honey , apricot , very salty . Still going strong ,
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2003 Suduiraut is in good shape right now, maybe even a small minty side, but the orange/citrus and richness definitely there. I maintain that their style and the 03 vintage were great bedfellows and itâs a delicious drink.
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Have recently opened a few.
1934 Barros e Sousa Malvasia,
Barbeito 50 year old Verdelho,
DR 20 year old Port,
Viera de Sousa 10 year old white Port.
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Schloss Vollrads 2010 Riesling Auslese. Caramel nose, dark straw gold color, sweet entry, touch of maderization, lemon-lime and green apple flavors and a really high acidity. Good stuff.
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2009 Warreâs Bottle Aged LBV Port
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1934 Dalva wood aged Port bottled 1972.
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I am a bit behind so here are a few. No full notes, but a few details.
2018 Donnafugata Passito di Pantelleria Ben Rye (not in pic) - A staple at my house. Great acidity, lots of apricots.
2009 Felsina Vin Santo del Chianti Classico - very impressed by this, great acidity, peaked after being open just a handful of days. Likely will evolve further for another decade.
NV Cappellano Barolo Chinato - Stayed open for about a month. early on this was a licorice bomb, it mellowed slightly, showing menthol, citrus peel, espresso and some dark fruit, but the last few pours were really cloudy and tannic. This was my first from Cappellano, and with all I have heard, this will need to be revisited.
2014 Ferrandes Salvatore Passito di Pantelleria (not in pic) - great complexity, good spice, but could use more acidity. both the color, nose and palate would have made me think this was a bit older than it is.
2016 Doisy-Vedrines Petit-Vedrines (not in pic) - another house staple. I love the citrus flavors on this, great qpr.
2016 Tommaso Bussola Recioto della Valpolicella Classico (not in pic) - I am a big fan of the 2015, and this might be better. still showing its youth with beautiful red fruit, this improved and gained complexity over the course of a week.
2011 Azienda Agricola Biava Moscato di Scanzo Passito - from DDLC & Burgundy NYC Afterparty and thanks to @David_W1 - This is pretty fantastic. Red moscato (a cross between Zibbibo & and Schiava Grossa) is really underappreciated. The bottle was finished on day 5 but could have gone much longer. Nice florals, blood orange, pink grapefruit, great balance, long finish.
2007 Quintarelli Giuseppe Recioto della Valpolicella Classico A Roberto - also from DDLC & Burgundy NYC Afterparty and thanks to @Stephen_Chen - Also finished on day 5. This is still quite young, and though it is still very enjoyable now it is a bit light and really needs time to show its best. I have a few of these cellared and wonât open any until after 2030.
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1943 Yquem!
Thanks Herwig!
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Nice! Glad some folks appreciated the Moscato di Scanzo. Underappreciated for sure!
I just popped a 1982 Moulin Touchais. Some of the fruit is picked before itâs ripe for acidity, while about 80% is picked very late, often with botrytis and passerilage. They only release wine after a decade too, which is interesting.
The 1982 is noted as having less sugar than 85, but it doesnât feel like it. Itâs very plump and the raisining elements really push it towards PX territory. Thereâs a lot of width to the flavor profile but it doesnât stick quite as long as Iâd like - but that does make it more drinkable in large quantities. I tried it in a Sophienwald champagne but it was too dense, so moved to an Essential which really helped. It was an odd but fantastic pairing with a homemade grass-fed beef burger topped with caramelized onions and blue cheese, but could more traditionally pair with cheese alone or a savory dessert.
The 1985 is a very different beast. I used a Coravin to compare. Poured into my Bennuaine stem. Unlike the big fruit profile of the 82, this is super mineral driven (just as you expect from Loire Chenin), and tastes like wet gravel tossed with some brown sugar. Honestly, almost like a sweeter fino sherry. I think this could actually be a delicious Thai (like Pad See Ew) or Indian (any curry) food wine.
Slight preference goes to the 85.
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Wouldnât that kinda fit under this thread??
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1994 P. Licht-Bergweiler Erben Brauneberger Juffer Riesling Beerenauslese
At $53 for a 375ml this was a really great deal. Will hold my 2nd and last bottle until at least 2030
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Have several vintages of Moulin Touchais and itâs usually great.
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Finished up a bottle of 1907 Blandys Bual.
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TENUTA CAPOFARO DI TASCA 2018, Malvasia, Sicilia
Had not heard of this before, tasted delicious. Thought it would be reasonably priced based on the per glass cost at the restaurant, ended up at $60/500 ml. Id go sauternes to get some more acid and age at that price point.
I need to add a few here, including the second perfect wine of my career:
1976 JJ Prum Graacher Himmelreich Ries Auslese
Only a bit of funk which blows off quickly. This remains full of energyâSalil gets some vanilla on the nose which I miss, but I do find a subtle spice mix, including cardamom, on the palate. Excellent acidity with fine finish, this is a very complete and enjoyable wine, such a treat
1994 ZH Gewurtz Rangen Den Thann SGN
Not sure where to begin, since this glorious wine never ends. A truly unique combo of lychee and tropical fruit and smoked and baked caramel. The whole is so stunningly put togetherâacidity, huge length, energy and intensity are balanced off with a curious kind of joy. âPerfectâ for me is when a) a wine canât give me anything more I could want in a wine drinking experience, b) it touches my soul/makes me shiver, c) I sip at it like I would a single malt and I donât have more because I worship it so much, and d) will stay with me for years. For the second time in my life, that has happened here. I am indeed still tasting this 2 days later. 100 points
2007 Chateau Suduiraut
Popped and poured, this was, for me, firing on all cylinders for the vintage, almost-showy tangerine and apricot with some back-end vanilla. The botrytis is a light accent and it is just-reined-in, delivering a very expressive and satisfying experience. Wish I had more.
2007 Chateau Rieussec
Signature coconut interwoven with some residual botrytis and apricot. This is on the slightly viscous side of the ledger, but drinks superbly with a real velvet feel. I thought I was smarty-smart when I bought 9 of these halves at release. Now Iâm down to 2. 
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Iâve had that Zind, and I would agree it is an amazing wine. I was lucky to purchase a bunch of various 1994 Zind wines at auction. Alsace wines always are bargains at auction. All have been delicious.