The Chateau Grillet 1982 was stored properly since release, and it
had a sound cork and high fill. Chateau Grillet often was not in top
form, in the era when this wine was made; it was noted mainly as being
very hard to find and very expensive.

If one values the fresh fruit and floral notes, this wine was on the
decline over 20 years ago so far as fruit is concerned. However
tasting notes from Michael Broadbent and others show that older
vintages could often be very fine and keep well. This wine is not the
least bit oxidized, but the initial fruit is all but gone. It probably
reached the low point when about 10--15 years old. However with time,
secondary tastes and smells have now improved it. It is now very
drinkable, but it is not what one would expect from such a famous and
high priced wine. The color is light yellow. There is enough acid. The
fruit is subdued and mainly of a mixed citrus character. There is some
bees wax and a hint of hay or grass character. This wine seems to have
the structure to last. Sadly, for many years, it did not reward a long
wait enough to be worth it for many tastes. I have read that some
think the wines being made at this estate are better now than in the
past. However it is still difficult to find, and the price is now
extreme. In most cases it would be rewarding to drink this wine quite
young. If you age it, long aging seems to be in order to bring out
secondary tastes and smells. The worst thing to do seems to be to age
it for several years, such as 5 to 15. Of course recent vintages may
be somewhat different in this regard.

On Jul 16, 1:54?am, cwdjrxyz wrote:
The Chateau Grillet 1982 was stored properly since release, and it
had a sound cork and high fill. Chateau Grillet often was not in top
form, in the era when this wine was made; it was noted mainly as being
very hard to find and very expensive.

If one values the fresh fruit and floral notes, this wine was on the
decline over 20 years ago so far as fruit is concerned. However
tasting notes from Michael Broadbent and others show that older
vintages could often be very fine and keep well. This wine is not the
least bit oxidized, but the initial fruit is all but gone. It probably
reached the low point when about 10--15 years old. However with time,
secondary tastes and smells have now improved it. It is now very
drinkable, but it is not what one would expect from such a famous and
high priced wine. The color is light yellow. There is enough acid. The
fruit is subdued and mainly of a mixed citrus character. There is some
bees wax and a hint of hay or grass character. This wine seems to have
the structure to last. Sadly, for many years, it did not reward a long
wait enough to be worth it for many tastes. I have read that some
think the wines being made at this estate are better now than in the
past. However it is still difficult to find, and the price is now
extreme. In most cases it would be rewarding to drink this wine quite
young. If you age it, long aging seems to be in order to bring out
secondary tastes and smells. The worst thing to do seems to be to age
it for several years, such as 5 to 15. Of course recent vintages may
be somewhat different in this regard.

I've never had a Condrieu that old so I'm not sure what to expect. I
have sampled more recent vintages of Chateau Grillet and found them to
be quite good but not worth the cost which was around $70-$90 IIRC for
the 2003. I didn't purchase any. Thanks for the notes.

In article om,
cwdjrxyz wrote:

The Chateau Grillet 1982 was stored properly since release, and it
had a sound cork and high fill. Chateau Grillet often was not in top
form, in the era when this wine was made; it was noted mainly as being
very hard to find and very expensive.

If one values the fresh fruit and floral notes, this wine was on the
decline over 20 years ago so far as fruit is concerned. However
tasting notes from Michael Broadbent and others show that older
vintages could often be very fine and keep well. This wine is not the
least bit oxidized, but the initial fruit is all but gone. It probably
reached the low point when about 10--15 years old. However with time,
secondary tastes and smells have now improved it. It is now very
drinkable, but it is not what one would expect from such a famous and
high priced wine. The color is light yellow. There is enough acid. The
fruit is subdued and mainly of a mixed citrus character. There is some
bees wax and a hint of hay or grass character. This wine seems to have
the structure to last. Sadly, for many years, it did not reward a long
wait enough to be worth it for many tastes. I have read that some
think the wines being made at this estate are better now than in the
past. However it is still difficult to find, and the price is now
extreme. In most cases it would be rewarding to drink this wine quite
young. If you age it, long aging seems to be in order to bring out
secondary tastes and smells. The worst thing to do seems to be to age
it for several years, such as 5 to 15. Of course recent vintages may
be somewhat different in this regard.

My 1990 Grillet that was well stored as of this May was quite devoid of
fruit and a big disappointment.