Carefully carried all the way back from Paris to Melbourne surviving inept packing, baggage handling and a few years in cool storage. Research at the time suggested Perrot Minot had backed away from the mid nineties fashion of too much extraction and new oak in favour of more perfume and transparency. The helpful staff in the basement of delights at Lavinia in Paris encouraged the opinion in much better English than my French. Compared to current premier cru prices this looked a reasonable buy too. Fast forward fifteen years to Xmas eve 2019, all looks good, good fill level still, cork barely stained and removed in one piece. First sniff and a joyfully rich wild strawberry and spice fragrance, then….a musty, old hessian sack waft of, oh no, TCA. Foul language but a resigned shrug too. Life has a way of dealing with great expectations but, really, why are we still wedded to mid nineteenth century technology for our most precious drinks? Down the sink and head in the sand along with much larger issues like a warming planet perhaps?
No points just a grumpy old man who’s a bit worried at the moment.