96 Offerus

[BJ]

Ridiculously delicious, makes me want to break out my leatherwork and burnish some skived edges with beeswax. Or perhaps carve some figures out of oak. Or roast some boar.

Woodsmoke, long aged meat, leather, a roll under the Doug Fir. No drying, just right in that sweet spot of sweet and savory. Fall's embrace.

The 96s have arrived, folk!

 

[kirk wallace]

originally posted by BJ:
96 OfferusRidiculously delicious, makes me want to break out my leatherwork and burnish some skived edges with beeswax. Or perhaps carve some figures out of oak. Or roast some boar.

Woodsmoke, long aged meat, leather, a roll under the Doug Fir. No drying, just right in that sweet spot of sweet and savory. Fall's embrace.

The 96s have arrived, folk!

Anybody sampling those in the '98 or '99?

 

[Unknown]

I had stopped buying the stuff in the mid 90s , because it seemed more oaky than the Domaine SJ bottling - sounds like I should have bought a bit of both, perhaps

 

[SFJoe]

originally posted by BJ:

The 96s have arrived, folk!

Huh. I would have thought this true for some time now, but I haven't had Offerus.

Even the prelapsarian Ogier '96 was very tasty last year.