scottreiner
scott reiner
I asked a while ago on the 'old' board for advise on decanting the '88 Corison. Well, last night I had the '88 and the '96 with steak.
Following the advise I was given, I did not decant the 88 nor did I really let it breathe. Opened it and jumped in. While I believe it is most likely in decline (its the first time I have tried it), I was delicious. Acidity still readily apparent. It started out relatively mellow, then started to appear to rapidly decline. After 45 minutes it regained its bearing and was perfect for the next hour (at which point it was finished). It reminded me of the old days in California, Mayacamas from the '70s. If you have any left, however, I would drink it soon...
Decanted the '96. Racy acidity with some earthy components, but mostly fresh, not in any way jammy or over-ripe, fruit. While this wine is now delicious and as good as just about anything Cali is producing these days, I'd wait, let's say 5-15 years.
Following the advise I was given, I did not decant the 88 nor did I really let it breathe. Opened it and jumped in. While I believe it is most likely in decline (its the first time I have tried it), I was delicious. Acidity still readily apparent. It started out relatively mellow, then started to appear to rapidly decline. After 45 minutes it regained its bearing and was perfect for the next hour (at which point it was finished). It reminded me of the old days in California, Mayacamas from the '70s. If you have any left, however, I would drink it soon...
Decanted the '96. Racy acidity with some earthy components, but mostly fresh, not in any way jammy or over-ripe, fruit. While this wine is now delicious and as good as just about anything Cali is producing these days, I'd wait, let's say 5-15 years.