More unpublished from January 2013

2008 Armand Rousseau Gevrey-Chambertin:
Pale ruby. Tight first, tighter than last bottle. At a tasting it wouldn't shine, you need to follow it. After an hour+ in decanter the redcurrants and acidity broadens into raspberries and floral scent. Same happens on the palate, lean and acidic first, later rounder, always focused and fresh. Long. 90

1989 Château Montelena Napa Valley Cabernet Sauvignon:
Deep ruby, garnet rim. Coffee, cassis, dusty, somewhat earthy. Fresh acidity, ripe tannins, drying and dusty, by far the best of two bottles. Drying finish. 86

1989 Château Bel Orme Tronquoy de Lalande:
Smouldering cork, in neck fill. Garnet, brick rim. Lean and quite oxidized.

2010 Château Peyre-Lebade: Haut-Médoc
Ruby. Some blueberries and licorice. Fresh acidity, ripe tannins, refreshing and  somewhat leaner style, balanced, OK length. Clean feel. 84

2002 Château Certan de May:
Ruby, very thin garnet rim. Blueberries, some vanilla, raspberries and some redcurrants. Layered and nuanced. Plums and almost prunes with even more air.  Fresh acidity, ripe tannins, very elegant and refreshing palate, some would say leanish. Needed twenty minutes to open fully in decanter. 92

1986 Château Cantenac Brown:
In the neck fill. Ruby with thin brick rim. Figs, warm plums, prunes, somewhat dusty and licorice. Fresh acidity, ripe tannins starting to polish off. A few astringent ones. Leanish and somewhat dry finish, but still innsiden. 90

2000 Château St. Pierre: Pomerol
Ruby, garnet rim. Licorice, some blueberries and starting prunes. Fresh acidity, lively, ripe tannins, somewhat edgy texture and might not have the fruit to age that much longer. Drink in the next two years. 86

2009 Joh.Jos. Prüm Wehlener Sonnenuhr Riesling Kabinett:
Watery lemon yellow. Very tight, but opens up after an hour in decanter. Lemon, minerals, orange blossoms and something a bit fatter behind. Fresh acidity, lively but acidity is packed inside. Balanced and long length. Subtile. 90

1989 Château Certan de May:
In neck fill, ruby with garnet rim. Tobacco, blueberries, licorice, spicy, scented, layered and complex. Stunning nose. Fresh acidity, ripe tannins starting to polish off. Some sour cherries on the palate making it ever so slightly bitter. Sexy and flirting, long. A bit hollow finish. 93+

1989 Château Trotanoy:
In the neck fill. Ruby with garnet rim. Even after an hour in decanter it's tight. Scented floral overtones. Blueberries, touch of Christmas spices, black tea, come and go in the glass, opens and closes. Fresh acidity, ripe tannins, mouthwatering. Tight even after two hours in decanter, a ball with things going on inside. Long but very tight.Falling apart after four hours in decanter. 95 at very best....

1970 Château Latour:
Bottom neck fill. Dark ruby with very thin brick rim. Intense nose, come out of the glass. Enormous complexity, touch of cedar, leather, cassis, plums, somewhat seductive, almost floral but nothing jumps out. Ever so slightly spicy.  More sugesting everything thats in there. Fresh acidity, quite full bodied for Latour, ripe tannins, a superior bottle to the last one, more rounded and packed in so the mountain of tannins feel more integrated. Mouthwatering, the aftertaste is extremelly long, goes on and on. With three hours in decanter it wraps the tannins in silk and gets ever rounder. 100

1999 Château d'Yquem:
Golden. VA and some apricots and vanilla. Freshish acidity, but VA overshadows, only a faint memory of former bottles.

1999 Château d'Yquem:
Golden. Apricots, botrytis, a bit tight, but never opens and lacks a lot. Almost creamy notes. Vanilla. Again a somewhat flat bottle, lacks everything that is normally in the 99. Simple and boring, faulty bottle

1996 Château d'Yquem:
Golden. Apricots, vanilla, touch of minerals, touch of honey and floral notes. More elegant nose than last bottle. Fresh acidity, elegant texture and body, it could lack something on the body, and feels lighter than my last 96, but extreme length. 94

1998 Clos du Marquis:
Ruby. Scented nose of cassis, cedar notes, almost some mint, sos bois and starting figs and leather. Fresh acidity, ripe tannins, just starting to evolve, lovely now but I would keep it another four to five years. Will last longer. Long.  91