My friend's parents are involved with the preservation of a historic house (mansion?) In a nearby town in the Midwest. They asked me to "consult" before realizing only the 1970 Dom Perignon was unopened and they can't confirm its storage. Our question is why or how all those other bottles were opened but not consumed!
by glendacc37
8 Comments
This is a crime scene! 🤯
That’s just sad
Opening, taking one sip, re-corking, and forgetting about the bottle is the classic method of drinking Romanée-Conti, for those not in the know.
Unless they were stored hot during summers, the 1970 Dom could still be good, but in the old Champagne kinda way.
Assuming it was not cooked, expect a golden color, an intense brioche (burnt bread in the nicest way) smell, no bubbles or very weak mousse and then a very flavourful aftertaste unlike any other wines, like fermented apples or so, its SUPER nice when old Champagnes shine.
The RC is just … ouch, unless that was you opening it for a taste?
Had RC 1967 in Feb at a tasting, but it was brown and bad, cork had neglected it’s one job. But 1967 was not a big year in Bourg anyway so would probably have been a mid experience anyway.
1956 red Bx is pure garbage, so the Cos is not a big loss there, ofc could be interesting to see if it had a little bittle something left, but not the big loss.
Had a magnum of Beychevelle 1970 in Dec at another tasting and it was pretty good and decent but not a great wine, just very good and exactly what you want from a fully mature red Bx, maybe a tiny bit to the light side.
So the Bey is a bit of a loss but its not a costly loss like the RC or so. Can probably get a healthy Bey 70 for $150-200 or so.
Cool.
This makes me so upset
When they were found, were they lying on their sides? It’s possible these were all cooked, and the corks were pushed out by heat expansion. These might not have been tasted at all.
People used to refill empty bottles with colored water for decoration in the 70s. Don’t ask me why.