A gift from one of our guests visiting the restaurant from Mauritius. All the staff partook in a glass after service on a Saturday night.
Sadly, it was a little oxidized with the bubble fading. It hasn't left the party but it's on its way to the door.
Slightly rusted brown notes of coca cola candy, deeply caramelized walnuts and forest moss minerality. I found notes of saffron threaded through aged peach jam.
A lingering feeling of preserved mushrooms on the finish, like a stone pantry of dried porcini mushrooms. The bubbles slow danced on the tongue before finally fading to nothing.
A unique experience in the world of aged champagne.
by No-Marzipan3693
7 Comments
I have a 1985 Veuve Grand Dame for a few weeks from now and I would happily accept a similar experience. Makes me more excited for it.
An excellent vintage from an excellent producer!
My birth year… would love to try it sometime
Most of these are going to be over the hill but when a well stored bottle shows up, the wine is great
> It hasn’t left the party, but it’s on its way to the door.
Amazing the sensations a well-made wine can evoke. Despite being past its prime, this wine still told a fascinating story about the fleeting nature of life and how all good things must come to an end. Beautiful.
Aged Champagne is in a class of its own. We had the 1978 Reserve de l’Abbaye last year and it was ethereal. A symphony of notes that linger on the palate that dance on bubbles that tickle the tongue. Can’t imagine how a P3 would top that.
82 was probably our favourite DP from the 80’s especially the rose, but the 85 and 88 were excellent in their own rights. We have one more 88 and an 83 to go through before we get to the 90s.
Wow! Look at the color ❤️