Jayson Cohen
Jayson Cohen
I finished off the last dessert-size pour of the 500 ml bottle I opened at The Milling Room in June. Best bottle of this wine by far, my last, still going strong after 6 months in the refrigerator standing up. Delicious, wonderful. Sort of like botrytized quince essenzia (crazy RS level) with a boatload of perfectly integrated acid.
Good bottles could be efffectively immortal.
Good bottles could be efffectively immortal.