Last night with dinner we had a surprisingly good 1984 Volnay - fill under a cm below the capsule; fully saturated cork; dark garnet in color, developing a narrow orange edge, only more than twenty minutes after pouring; rich, earthy nose and flavors of red and dark cherries (both dried and fresh); balanced mid-palate with very little tannin, adequate acidity, good fruit, and a bit of residual richness; and a long earthy fruit finish. A remarkable wine from a bad vintage, Hubert certainly knew how to coax a good wine from a poor vintage.
What was it paired with, Dick?
Copper River Sockeye. Check out my post in ‘Epicurean Exploits’
Interesting coicidence, Dick. Linda and I had dinner with the Spitz’s the other night, and Allan brought a 1984 Mouton. The wine was surprisingly good, very fresh, excellent fruit and balance, quite elegant, no sign of fading. Lacked the power and complexity of a great vintage, of course, but still a very enjoyable drink.
Those “off” vintages can surprise you.
hubert made very long living volnays, he was kinda of like faiveley, dont touch em for 15 years
Dick. You have a palate and cellar to aspire to for a young guy like me. I love Montille. Most of my experience with his wines were 90s wines, but I have loved every single one of them. Too bad prices are pretty high these days…