I Ignacio Villalgordo Ignacio Villalgordo Feb 11, 2010 #21 originally posted by VLM: originally posted by Florida Jim: originally posted by JasonA: I'm curious. I stopped buying as things changed at the domain. My bottle or two of the 1996 is all I have left. Click to expand... what has changed? Click to expand... Click to expand...
originally posted by VLM: originally posted by Florida Jim: originally posted by JasonA: I'm curious. I stopped buying as things changed at the domain. My bottle or two of the 1996 is all I have left. Click to expand... what has changed? Click to expand... Click to expand...
V VLM VLM Feb 11, 2010 #22 originally posted by Ignacio Villalgordo: originally posted by VLM: I'm curious. I stopped buying as things changed at the domain. My bottle or two of the 1996 is all I have left. Click to expand... what has changed? Click to expand... Well machine harvesting for one and i think inoculated yeast, but I'm not sure. Whatever happened, the wines lack grace and pliancy now.
originally posted by Ignacio Villalgordo: originally posted by VLM: I'm curious. I stopped buying as things changed at the domain. My bottle or two of the 1996 is all I have left. Click to expand... what has changed? Click to expand... Well machine harvesting for one and i think inoculated yeast, but I'm not sure. Whatever happened, the wines lack grace and pliancy now.
S SFJoe Joe Dougherty Feb 11, 2010 #23 originally posted by Sharon Bowman: Joe Dougherty or Lou A. will have to confirm, but I believe we had this last week in Saumur. After a pair of outstanding older magnums of Filliatreau (1989 nosing out 1990, fruitier), Click to expand...
originally posted by Sharon Bowman: Joe Dougherty or Lou A. will have to confirm, but I believe we had this last week in Saumur. After a pair of outstanding older magnums of Filliatreau (1989 nosing out 1990, fruitier), Click to expand...
S SFJoe Joe Dougherty Feb 11, 2010 #24 Frederic told us later that they were recently from his cellar, the owner of the restaurant is a pal. If you have any, it's time to drink them.
Frederic told us later that they were recently from his cellar, the owner of the restaurant is a pal. If you have any, it's time to drink them.
