Thanks for note. Do you not think the Sauvignon de St. Bris was just
tired? I don't know Pichon, but with the exception of a few Bordeaux
Blancs (that also include at least some Semillon ) I seldom find that
SB improves from cellaring. A lot of people I respect cellar some top
Sancerres and maybe NZ wines like Cloudy Bay, but I'm generally
happiest with latest vintage. I've never had a SdSB more than 3 years
from vintage date.

Chateauneuf sounds great!



Emery Davis wrote:
> First the Sauvignon St Bris, from Marcel Pichon. A bizarre wine with
> a transition-of-seasons meal: grilled fresh sardines, cepes, broccoli. (Nearly
> the last of the year's cepes, but with the cold weather the winter
> grilling season starts in earnest. Since there's a fire most
> every day, we grill 4 or 5 times per week.) What a strange bottle,
> a very yeasty champagne-like nose, and almost like a still
> champagne in the mouth also: medium acid, yeast, creamy
> but muted fruit. No sauvignon typicity. Adele liked but I
> didn't much. The bottle was a gift and normally had been
> properly stored, the giver a Burgundian with a very fine cellar.
> Damaged?
>
> '89 Font de Michelle (regular cuvee) with rotisseried duck,
> saute of sprouts and chestnuts. (A very fine duck from
> a different duck guy than we usually use). A very elegant
> CdP, fully mature from IMHO the best year of the extraordinary
> trio of 88-89-90. Clear color going a bit brick, rich
> spicy kirsch nose, very long and with terrific balance,
> layer after layer of fruit confit with overtones of white pepper
> and spice. A true pleasure, this is why we have a cellar!
>
> -E
>
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> Emery Davis
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