Didn't know what to expect, the oldest Vouvray I've drank in the past was one from the mid nineties.
The color was deep gold/orange.
At first, the bottle seemed dead. Only oxidized nutty sherry and caramel for 90 minutes, and flat in the mouth.
At 2 hours, things started improving. The nose had some fruit, reminded me of very ripe pears, and the caramel was still there. The wine started to wake with a little perk of acid. The nose smelled sweeter than the wine tasted.
By three hours, I could tell it this was Vouvray, with some honeycomb, pear, a little chalk, and in the mouth it had tea flavors. While not lively, it certainly wasn't dead.
Very interesting. It wasn't until the end of the meal that it was at the best, but it wasn't a bad match with the roast turkey, yams, and fixins.
There was a bottle of 2002 Desvignes Morgon Cotes du Py also. Dark red with clearing at the rim. Very quiet at first, subtle red fruits, a little earth, very smooth and Pinot like in the mouth. This was grumpy about being opened, but was also enjoyable with enough air.
The color was deep gold/orange.
At first, the bottle seemed dead. Only oxidized nutty sherry and caramel for 90 minutes, and flat in the mouth.
At 2 hours, things started improving. The nose had some fruit, reminded me of very ripe pears, and the caramel was still there. The wine started to wake with a little perk of acid. The nose smelled sweeter than the wine tasted.
By three hours, I could tell it this was Vouvray, with some honeycomb, pear, a little chalk, and in the mouth it had tea flavors. While not lively, it certainly wasn't dead.
Very interesting. It wasn't until the end of the meal that it was at the best, but it wasn't a bad match with the roast turkey, yams, and fixins.
There was a bottle of 2002 Desvignes Morgon Cotes du Py also. Dark red with clearing at the rim. Very quiet at first, subtle red fruits, a little earth, very smooth and Pinot like in the mouth. This was grumpy about being opened, but was also enjoyable with enough air.