This bottle has fallen into my possession. I have no clue as to its provenance. The seal seems all right, no leakage and no apparent sign of sediment.If it has been stored properly all these years or not, given what little I know, what are the odds that it is still drinkable. Was it something that would have cellared well?
Why not just drink it and find out.
I had my last bottle of the '85 about 9 mos. ago and it was drinking wonderfully. Almost every aspect was in good balance, and I'd guess that it would have held at this point for years to come. I'll rummage my TNs and see if I can come up with the ones on the Kirwan '85. I've not had the '86, so I'm no help there.
I had planned on saving this last bottle as a "counter-point" for a retrospective tasting - the Cabs of '85, featuring some of the darlings from CA, but with a couple from other spots on the globe. Unfortunately, I have yet to work out the logistics of that tasting, and gave into temptation on the Kirwan.
If I find the TN's, I'll post 'em.
Hunt
Thanks for the comments. Now I'm more encouraged to open it, although I'll certainly decant it first to check for any sediment I've not noticed by holding the bottle to a lamp. Sorry to be so "green", but I've very little experience with French wines, let alone vintages that are older than some of the French women I used to date when I was in college (quite some time ago). I'm more of a New World wine drinker, esp. those originating in Mendoza, San Juan and Cafayette.
After decanting for sediment, this is one that I would allow to develop in my glass over time. It can be nicely complex.
Don't expect the fruit-forward, as with a Mendoza Malbec, but rather like an onion, layer, upon layer of wonderful nuances, each exposed to you over some time. Don't hesitate to taste, set the glass down for some conversation, and then come back to it in 15 minutes, or so.
Hunt
"Hunt" wrote.....................
Myth, Myth, Myth
Only Italians make wine out of onions - perfect to accompany garlic biscotti.
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