After 10 days of no wine consumption -- the result of the absence of Jean followed by a cold -- we celebrated my return to good health with a dinner that consisted of duck salmis (Ian Hoare recipe) served with mashed potatoes and a bottle of:
1993 Louis Jadot Gevrey-Chambertin Clos St. Jacques nose: initially, a bit meaty and herbal, turning cedary with licorice palate: medium body, good acidity, beef blood, good fruit, cedar, minerals
This was a bottle picked up at a charity auction last year. It wasn't the greatest match with the salmis, but was quite open and very appealing. If I had any more, I'd drink it up over the next 5 years -- no hurry, though.
Mark Lipton