I compared the “S” and “N” bottlings of Lapierre Morgon from the same vintage over several hours, and the wines were very distinctly different the entire time. When I initially tasted them blind, I thought each was the other version. I posted about it. comparing Lapierre Morgon with and without added SO2 - WINE TALK - WineBerserkers
I am assuming that both of these are bottled under natural cork, correct? Knowing this, there is bound to be a good deal of variation in oxygen permeation over time. Just another factor that needs to be considered when comparing what on the surface appears to be one single variable.
My understanding is that the SS and Reynard come from different blocks of the same vineyard and are, depending on the vintage, picked at different times.
(Edit: vintage, not vineyard!)
Different blocks? On Reynard? Sounds tricky…