On Jan 27, 1:29*pm, "Bi!!" > wrote:
> On Jan 27, 11:36 am, Mark Lipton > wrote:
>
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> > On 1/27/10 9:03 AM, DaleW wrote:
>
> > > Wine #1 a bright white, with lemon fruit, a strong anise note, lots
> > > of minerals. I said Chablis, Craig said correct but keep it quiet
> > > while other end guesses. John says Raveneau, completely trumping my
> > > guess! Nice wine, though there is a little lactic note on the finish
> > > that some feel is precursor for PremOx. Drinking well now, why wait?
> > > 2004 Raveneau "Vaillons" Chablis. B+
>
> > > Wine #2 - really nice, bigger, tensile acidity, crisp apple fruit, a
> > > toasty note I thought was light oak. My guess was Cote d'Or
> > > (Puligny?) and boy was I wrong. 1999 Luneau-Papin "L d'Or" Muscadet.
> > > A-
>
> > What an interesting lineup of wines, Dale. Did Craig find those old
> > Bojos on the secondary market or did he purchase them way back when?
> > And I am not terribly surprised about your reaction to the '99 L d'Or.
> > You may recall my comments expressed awhile ago that good Muscadet
> > scratches much the same itch as Chablis for me.
>
> > > Wine #1 - Good, ripe, strong fruit with solid acids, herbs, cocoa.
> > > Lovely long wine, Mark and John I think both quickly said old CA,
> > > really nice wine. 1976 Phelps Insignia. A-
>
> > > Wine #2- sweet, ripe, nice wine without the density or complexity of
> > > its flightmate, but still a nice wine. 1977 Phelps Eisele Cabernet
> > > Sauvignon. B/B+
>
> > I'm not surprised that you liked these so much. I have great memories
> > of some of those mid-'70s Phelps Cabs, and I'm still cellaring a few
> > Insignias from '94 and '98 in hopes that they may eventually develop
> > along similar lines.
>
> > So, what were your WOTNs, Dale? The L d'Or and the Clos des Lambrays?
> > And what were the group's WOTNs?
>
> > Thanks for the notes,
> > Mark Lipton
>
> > --
> > alt.food.wine FAQ:http://winefaq.cwdjr.net
>
> I agree with your comment regarding the Phelps. *I recently had a
> couple Insignia's from the 70's that were excellent. *They seem to
> produce great wines every year regardless of conditions. *What was the
> deal on the premox with the Raveneau?

I didn't think it was PremOxed. Craig said he thought it advanced when
he first opened, with some oxidative notes, but seemed ok by time
served. But there was a little lactic/cheesey note on finish. Both
John and Andy felt that was a precursor of oxidation- tastes great
now, but could be a danger sign. I think I've summarized correctly.