1985 A and P Villaine Bourgogne la Digoine

B

BJ

BJ
Deeply tertiary wine, but in no way dead. Somewhat reserved on nose. In mouth powerful faded heirloom roses, suggestions of Islay peat, and that thrusty Digoine earth acid building to a long and powerful very slightly menthol finish.

From a not perfect bottle, soaked 2/3rds to the top, disintegrating cork.

G. Raden and Sons importation.
 
Aside from the peat, sounds like a nice experience. And good of you to pay careful attention to it. I'm sure it wasn't screaming with hedonistic ease.
 
Ya, peat. Never a good sign. Except when you're drinking Scotch, or trying to get warm by a fire. Still, it was a neat wine.
 
There is no way my bottles of this, from any vintage, will last that long. I drink them too fast.
But maybe if I lose one at the back of the cellar . . .
Best, Jim
 
I've picked up occasional older bottles of this at auction. Obviously no way of knowing what the storage has been but in general I haven't been all that impressed by its potential for long term aging.
 
originally posted by Jay Miller:
I've picked up occasional older bottles of this at auction. Obviously no way of knowing what the storage has been but in general I haven't been all that impressed by its potential for long term aging.
Click to expand...

What do you mean by long term?
I often hear that the AP de Villaine reds need 7-10 years to be at their best.
 
originally posted by Marc D:
originally posted by Jay Miller:
I've picked up occasional older bottles of this at auction. Obviously no way of knowing what the storage has been but in general I haven't been all that impressed by its potential for long term aging.
Click to expand...

What do you mean by long term?
I often hear that the AP de Villaine reds need 7-10 years to be at their best.
Click to expand...

Well, a '76 I bought a few years ago was pretty well over the hill. I'll have to do a search to see if I can find any other vintages.

But that was 30 years rather than 10 and from unknown provenance.
 
Hey, just to be clear - this was really old. I do like old wines. For me there is a point when they're just dead and oxidized and it's over. Not the case here. I posted the note mostly because I thought folks would be interested. But this wine probably would have been optimal ten years ago.
 
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