Maury, Banyuls and Rivesaltes 1933-1976

1976 Domaine du Duy Banyuls
Ruby. Dried fruits, figs and leather nose. Fresh acidity, figs, fried fruits palate, leaner, not the most complex, good length. 86

1974 Casenobre Rivesaltes
Pale amber. Nuts, apricots, leaner nose. Fresh acidity, rounded, easier, dryish finish. 85

1971 Sainte Lucie Rivesaltes
Pale amber. Nuts, caramels and dried fruits nose. Fresh acidity, lively, leaner, focused but thin, lacks fruit. 86

1969 Riveyrac Rivesaltes
Amber with garnet core. Alcohol and dried fruits nose. Fresh aciditu, leaner, light fruit, bit thin, 85

1962 Pietri Geraud Banyuls
Ruby, orange rim. Light nose, dark fruits, easy going. Fresh acidity, ripe tannins, leaner, lacks fruit and intensity, hollow. 82

1957 Château Prieuré du Monastirdel Camp Rivesaltes
Amber, ruby core. Figs, anise, minerals, scented nose. Fresh acidity, lively, fresh if leaner, dried fruits, bit alcoholic finish. 87

1954 Domaine la Sobilane Rivesaltes
Pale amber. Nuts, minerals, dried apricots nose. Fresh acidity, lively, rounded, thinner palate but has fruit. Dried apricots and fruits finish. 89

1950 Château Prieuré du Monastirdel Camp Rivesaltes
Amber, ruby core. Dried apricots, nuts, raisins, quite lovely nose. Fresh acidity, lively, red and dried fruits, bitt hin finish but sweet and elegant. 89

1946 Château Sisqueille Rivesaltes
Cloudy amber. Caramel, ffigs and dried fruits, raisins nose. Fresh acidity, lively, nuts, minerals, figs again, leaner finish, nutty. 89

1939 Domaine Pla del Fount Maury
Brown, orange rim. Rich, nuts, ripe, alcohol up front and figs nose. Fresh aciditu, creamy texture, ripe and rich, but dries off in the finish. 91

1933 Château Mossé Rivesaltes
Light amber. Intense, figs and dried apricots nose, nuts. Fresh acidity, lively, minerals, nuts, dried fruits, detailed, elegant, rounded, long. 94

Vega-Sicilia tasting in Copenhagen earlier this year. 1922-1998

When a chance to taste several vintages of Vega-Sicilia arrives in the mailbox, you just jump right on it as it may never happen again. This cold winter evening vintages between 1998 and 1922 was being poured, a rare treat indeed. I was fortunate enough to taste several of the vintages from both bottles that was opened of each wine from two generous fellow tasters who shared to see the differences between bottles of same vintage. A very consistent tasting with a clear house style visible from the youngest to oldest. One of the most consistent tastings I've been to, only a recent Haut-Brion tasting stretching from 1918-1999 has been similarly consistent. This tasting was arranged by Bruun Rasmussen auction house in Denmark.

All bottles double decanted about one hour before serving.

1998 Alion
(Magnum) Deep ruby, floral, scented, dark berries, violets, spices and vanilla nose. Fresh acidity, ripe tannins, fruity, rich but nuanced and rounded, fresh and lively, long. 90

1995 Vega-Sicilia Valbuena
Ruby, garnet rim. Tobacco, leather, cigars. Blueberries and anise nose. Fresh acidity, ripe tannins, fruity, rouned, heavier, lacks some nuances, slightly plump. 90

Vega-Sicilia Reserva Especial
90, 91 and 94 vintages in the blend. Ruby. Red berries, vanilla, spices, exotic, floral, rich and nuanced nose. Fresh acidity, ripe tannins, fruity, rounded, liquorice, blueberries and darker fruits, nuanced, rich and long. 94

1998 Vega-Sicilia Unico
Ruby. Youthful, blueberries, spices, anise and heavier liquorice nose, rich and detailed, getting into its stride. Fresh acidity, ripe tannins, fruity and rounded, rich and still detailed, has sharpened up since last bottle, firmer, long. 94

1994 Vega-Sicilia Unico
Ruby. Scented, blueberries, vanilla, spices, detailed, rich but subdued nose, blackberries, blueberries and floral notes, gorgeous nose. Fresh acidity, ripe tannins, velvety, detailed, rounded and fresh, detailed and rich, layers and waves of flavours, has added since last bottle, stunning if youthful. 96

1983 Vega-Sicilia Unico
Ruby, garnet rim. Blueberries, cedar, tobacco, anise, detailed nose, violets, leather, rich, nuanced and slightly sweet nose. Fresh acidity, ripe tannins, more prunes on the palate, figs, evolving, leaner palate, fresh and lively, lovely, ads more in the finish. 94

1983 Vega-Sicilia Unico
A second bottle shows a bit more fruit on the nose with a rounder and fuller body and palate. 94

1982 Vega-Sicilia Unico
Ruby, very thin brick rim. Rich nose, anise, leather, prunes, figs, some vanilla notes, detailed, spicy, lots of plums. Fresh acidity, ripe tannins, fruity, sweet prunes and plums, figs, leather, anise, more biting and firmer finish, long. 93

1982 Vega-Sicilia Unico
A second bottle shows some more red berries and blueberries, bit less textured finish. 93

1979 Vega-Sicilia Unico
Ruby, brick rim. Liquorice, anise, figs, coffee, bit tight, slightly pruney nose. Fresh acidity, ripe tannins, fresh and lively, leaner palate, mature and some drier notes, mature and drink now. Good length. 89

1979 Vega-Sicilia Unico
Slightly fruitier and not quite as mature. 90

1975 Vega-Sicilia Unico
Ruby, garnet rim. Anise, liquorice, figs, blueberries, sexy nose, layered, nuanced and detailed, rich, maturing nicely. Fresh acidity, ripe tannins, fresh and ripe, fruity, rounded, refreshing, not quite as detailed, softer and easier palate, bit sweet, very long. 96

1975 Vega-Sicilia Unico
Very similar to the above bottle.

1974 Vega-Sicilia Unico
Ruby, garnet rim. Tobacco, spices, mint, exotic nose, some figs, dark berries and leather, deep nose. Fresh acidity, ripe tannins, rich, fruity but narrower mid-palate and finish, long but not as exuberant as the 75. 95

1974 Vega-Sicilia Unico
Very similar bottle.

1973 Vega-Sicilia Unico
Ruby, thin brick rim. Less intense nose, some spices, prunes, figs and cheese notes. Fresh acidity, ripe tannins, fruity, fresh, lively, rounded, delicate but not that intense, nuanced. Tobacco-figs finish. 92

1973 Vega-Sicilia Unico
Very similar bottle.

1972 Vega-Sicilia Unico
Ruby, thin brick rim. Scented, prunes, liquorice, leather, dates, exotic nose, lovely. Fresh acidity, ripe tannins, lively, fresh and pruney palate, anise, sweet, very slight hung meat note, long. 92

1970 Vega-Sicilia Unico
Deepish ruby, thin brick rim. Rich nose, chocolate, blueberries, figs, leather, scented and layered, complex and refined nose. Fresh acidity, ripe tannins, fresh, lively, nuanced, fruity, detailed, gorgeous nose, reminds me of 1970 Château Latour but with kinder texture, nuanced, rich and very long. 96

1970 Vega-Sicilia Unico
Somewhat less detailed bottle. 95

1968 Vega-Sicilia Unico
Ruby, garnet rim. Liquorice, prunes, figs, evolved nose, leather, dark chocolate, bit leaner nose. Fresh acidity, ripe tannins, softer tannins, fresh and elegant, red berries palate, nuanced and elegant, long finish. 92

1968 Vega-Sicilia Unico
Bit rounder and slightly more figs and somewhat fruitier finish. 93

1965 Vega-Sicilia Unico
Ruby, garnet rim. Blueberries, figs, leather, anise, black tea, jasmine and violets nose. Fresh acidity, ripe tannins, fruity, lively and leaner and slightly dry towards the finish, prunes palate, bit iodine behind, drink now bottle. 91

1960 Vega-Sicilia Unico
Ruby, brick rim. Cinnamon, spices, some prunes, spicy cake, Christmas spices nose. Fresh acidity, tannins letting go, fresh if not very fruity, but not to thin either, lingers on, refreshing and nuanced. 89

1953 Vega-Sicilia Unico
Bright ruby, brick rim. Figs, leather, prunes, liquorice in abundance, violets nose. Fresh acidity, ripe tannins, fresh and lively, fruity if leaner, dark berries and figs, long. 93

1953 Vega-Sicilia Unico
Bright ruby, brick rim. Blueberries, figs, leather, liquorice, exotic, floral and detailed nose, more youthful than last bottle. Fresh acidity, ripe tannins, rounder palate, fruity, figs and plums, blueberries, long. 95

1948 Vega-Sicilia Unico
Ruby, brick rim. Scented, earthy, sous bois, figs, prunes, mature but sweet nose. Fresh acidity, ripe tannins, lean, coffee, violets, fresh if leaner palate, refreshing, almost Burgundian finish. 90

1948 Vega-Sicilia Unico
A second bottle shows more blueberries and fruitier palate. 91

1922 Vega-Sicilia Unico
Ruby core with brown-orange rim. Caramel, figs and spices, volatile, lean and metallic.

1922 Vega-Sicilia Unico
Ruby, orange rim. Plums, spices, violets and some dark berries clinging to their life. Fresh acidity, tannins gone, detailed if lean but lively, delicate, long and lean finish. 93

One 83 Riesling and two 1974 Muscat's from Alsace

1983 Kuentz Bas Riesling
Pale golden. Spicy nose, apple cake, cinamon, detailed if lighter nose. Fresh acidity, apples, fruity, fresh and elegant, lively, bit lean finish. 88

1974 Kuehn Muscat
Pale golden. A fairly oxidized note that blew away after ten minutes leaving some apples and spices on the nose. Medium acidity, ripe note, bit lean, mature and drying, hanging on with it's bare life. 84

1974 Preiss-Henny Muscat
Pale golden. Anise, peach, candied pears and cinamon nose. Freshish acidity, ripe, fruity, bit sweet. Leaner, some dried apricots, good length. 87

1974 Château Musar

1974 Château Musar:
Late release from Musar. Bright garnet, broad orange rim, lot's of sediments. Leather, anise, figs and almost flinty minerals beneath, dried red berries nose. Fresh acidity, ripe tannins, fresh, lively palate, cherry stones and leather, bit drying in the finish, this bottle is drink now. Long. 90

40 years of Dom Perignon, pizza wines!

There are few points to the ones who guess who's hiding behind the bottle.....

Pizza wine is a phenomenon occuring in a few select addresses, late at night, when a tasting has been going on for such length, that everyone starts to be hungry again. Pizza, as everyone knows, should be had with Italian wines, even if the level of the wines is somewhat unusual.

1955 Giacomo Conterno Barolo;
Pale garnet, orange rim, some sediments. Some anise, touch of tar, lean feel, red berries with a little air. Fresh acidity, ripe tannins, more fruit, rougher and sligtly edgy texture. 89

1964 Biondi-Santi Brunello di Montalcino Riserva;
Bottle 5121. Stunning pale red, brick rim. Almond essence, VA, roses, perfumed, pear compott. Fresh acidity, dry tannins, lean. My last bottle was far better, and as always with Biondi, there can be huge bottle variations. 78

1964 Biondi-Santi Brunello di Montalcino Riserva;
As I saw that I hadn-t put out a tasting note on the last bottle, it's comming here. This bottle was had about a year back. Bright pale red, sediments. Roses, licorice, cherry stones, redcurrants, leather, quite intense and complex, layered. Palate never opens up fully, fresh acidity, ripe tannins, elegant balance, doesn't quite live up to perfect bottles of the 75, long length. 93


1974 Roagna Giovanni & Alfredo, Barbaresco Riserva Vigneto Pajé;
Pale ruby, brick rim, leather and anise, high acidity, ripe tannins, dry and dusty palate, metallic, tired.

1953-1955 Gaja Barbaresco Veccia Riserva;
Bottle 110568. Gaja started putting the vintage on the bottle only in 1956. Some older bottles may have hand written vintage. This had medallions from 1953 on the label, so the vintage is narrowed down to somewhere between 1953 and 55 according to Rune Rake. Brown, red tint. Lots of sediments. Some hints of aromas here and ther, to old. That was the initial tasting note. After 20-30 minutes, redcurrants and hint of roses, still lean and sharp on the palate.

1974 Cristal

1974 Roederer Cristal;
Golden, few but tiny bubbles. Minerals on nose, didn't find much more, fresh acidity, lively feel, lacks some fruit in this company, still the elegance of Cristal, good length. 88

If you think less of Roederer's Cristal because of some musicians of odd taste in clothing and texts, think again. This was a big eyeopener, these are Champagne's of impeccable elegance and refinement, and truly deserving it's legendary status. Rarely have one vitnessed a style so similar over 30 years, maybe they are a bit more rounded from 85 and older, if that has to do with the older age and maybe a higer dosage back then, I can't tell, but I could enjoy all the fifteen vintages, one glass of each without getting GORD that, for me at least, can occur with several high acidity wines in one evening. (Riesling or Champagne normally).

Cristal is a wine of true elegance, refinement, layers, complexity and impeccable length, and one of the top Prestige Cuvée's in the industry. I look forward to my next bottle.....

A huge thanks to Frank Herfjord and Gard Kverneland, (and others that have helped) to make this evening a possibility, and for letting me join. A splendid evening.

74 Mouton

1974 Chateau Mouton Rothschild;
B level fill, cork almost soaked. Bright ruby, broad brick rim, sediments. Lots of leather and figs, hay, cigars and stable. Lean and drying out, very long, if not the best finish. 68

Hide and seek

1974 Giacomo Conterno, Barolo Riserva, Monfortino;

Bright ruby, orange rim. Leafy, tobacco, tar. Fresh acidity, quite intence, mouthwatering, lean, the freshness last's and last, fantastic texture, but where is the flavours, I do not understand this one. My first old Monfortino, and one very much more experienced Monfortino drinker than me at the table said it should have been decanted for hours and hours..... 82