Can 2002 Sancerre be premoxed?

originally posted by Cliff:
originally posted by Brad Kane:

There was absolutely no fruit in the wine and given how much there is in say the '89, '96, others from the late '90s and early '00s I've had over the past few years, that's clearly not correct for the '05, which essentially showed toasted nuts with a bit of an alcohol burn on the finish.
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I think the problem was not the absence of fruit but the absence of RS.
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That line's getting old.
 
I think there is, understandably, more oxidation in the 1989 at this point.

ETA, but I too like Sherry, so I may be missing something.
 
was singing last night. It seemed like there was a bit of rs keeping things lively, very fresh and lovely.
 
Having remembered this thread when in a wine shop a couple of weeks ago, I relieved the owner of this bottle in the name of science:

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I can't say the wine was satisfying (does anyone know if it ever was? Can't say I've ever had wine from that producer, and I did not start drinking wine until well after 1992), but it was rather interesting in that it didn't seem oxidized enough to be considered 'dead.' Those assembled enjoyed a few sips curiously before disposing of the rest in another fashion. The nose was relatively promising and there was still good acid in the mouth. Here's a picture of the wine's color in the glass:

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I was further pleasantly surprised, because the cork looked like this:

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I will also add that a 1998 Clos de Beaujeu from Gerard Boulay that I had last summer stands out as one of my favorite experiences with older wine, in my still young career as a consumer. Still very vibrant and mineral driven, I wouldn't be surprised if it would have kept on doing it's thing for a few more years, at least. (It is worth admitting that I am employed by the importer of this wine. I share this anecdote as an endorsement for aging Sancerre in general).
 
originally posted by SFJoe:
1992 was before premox was invented.
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Interestingly, 1992 is also the cutoff vintage for nasty welcome to WD messages.
 
I hadn't thought about sulfur having such an influence in this instance. One normally talks about the wine's own merits and some innate age-worthiness, no? I'm assuming that was the point of Nigel's argument for calling it 'ox' rather than 'premox' (i.e. Sancerre doesn't age well).

I was hoping to provide support for my belief that 2002 Sancerre should be alive and well - should you like that sort of thing - but it appears I unintentionally provided support for the use of sulfur instead.
 
originally posted by David Witkowsky:
One normally talks about the wine's own merits and some innate age-worthiness, no?
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What is innate if you are not properly initiated!?
 
Had a 2002 Vatan (for my BIRTHDAY!!) last night that was showing a little tired. I think storage was more the issue than the wine. Anyone else have one recently?
 
originally posted by wrrntl:
Less than StellarHad a 2002 Vatan (for my BIRTHDAY!!) last night that was showing a little tired. I think storage was more the issue than the wine. Anyone else have one recently?
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Happy birthday, Warren. Birth year wine?

I've had a couple of these lately that were just brilliant, sorry to hear of yours.
 
originally posted by wrrntl:
Less than StellarHad a 2002 Vatan (for my BIRTHDAY!!) last night that was showing a little tired. I think storage was more the issue than the wine. Anyone else have one recently?
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Happy birthday, but that sucks re. the Vatan. Had the '02 in November, and it was spectacular. Still very fresh, amazingly complex and so minerally.
 
Happy birthday Warren. That's what you get for opening wines you sell. Just declare that your birthday lasts two days this year and open something else.
 
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