2018 Dauvissat

alan_weinberg · March 18, 2020, 5:07pm

I’ve only had problematic bottles from Dauvissat from 2008 to 2014 (haven’t opened any younger ones). I also discussed this with several sommeliers and wine friends. If the problem would be worsened by transport than this should not be the sole cause as I’ve had 2008 Clos in 2016 in Beaune from a reputed restaurant and the sommelier told me all his 2008 had a similar problem. We opened a 2014 instead which was really fabulous.

95 and 96 from half bottles were an issue for me beginning a decade ago. Still have a dozen. Mostly Clos.

Wow, a little surprised you still have so many of the 1996. The 96 was drinking beautifully a few years ago, although perhaps not yet tertiary. Tanzer tasted this within the last year, and after reading his notes, I could not help wondering if that bottling was starting to move past its prime (but there are my own prejudices creeping in).

50 degree cellar though half bottles.

Carl_Steefel · March 18, 2020, 5:55pm

Hah. Like Bern’s Steak House.

I had my lone bottle from Auxerre, where I am pretty sure the average temperature would be 55F (deep cellar in France)…

JWalter · June 21, 2020, 6:07pm

Opened first bottle from a case of 2018 La Forest last night. Was trying to catch it before it shut down but I whiffed pretty good this time. Probably the most closed down wine I have ever tasted. All I get is that intense oyster shell / iodine. Not much change with 4 hours in the decanter, slightly better today but super tight. Will revisit in 5 years.

Question for this group - how do you assess quality when a wine is shut down this hard and giving up basically nothing?