On 16/06/2014 7:34 AM, DaleW wrote:

> Dinner was grilled butterflied leg of lamb (marinated 9 months), squash, and green salad; wine was the 1989 Ch. Soutard (St Emilion). For a sec I thought corked, but the mustiness blew off. Red plums, currants, some tobacco and leather. Good length, balanced, not the most complex claret but showing well at 25, ready to go. B/B+
>

A few weeks ago, I opened a 2001 Soutard. It was in the early stages of
oxidation and barely drinkable despite having a good cork and having
been stored at ~15C. The experienced assistants in my favorite (and
reliable) store were equally perplexed. I can only assume that it had
been badly stored by the shop from where I bought it - now out of
business having done a moonlight flit.
Graham