I first Coravined this eight months ago as a dessert for our anniversary dinner at home (we had nachos paired alongside Sine Qua Non Syrah Piranha Waterdance).
Even with age, cork is flawless and Coravin had no problems. Drank a combined quarter of the half bottle and shared with my wife. Absolutely loved it!
Then put this back in the wine fridge. Didn't expect it would be eight months until we had it again, but here we are!
Coravin worked perfectly again and the wine hasn't lost a step. Maybe the Coravin is really Timeless, at least with Sauternes.
Now we're at half a bottle, so will pop the cork in the next one or two months, ideally if we can share with others.
Really great texture in the palate, dances around with strong body and viscosity.
Orange marmalade that would make Paddington proud. Honeycomb, slight meethi saunf (candied fennel), candied grapefruit, orange zest, apricot.
Pictured with chocolate covered strawberries and that pairing was nice, but worked even better with just plain vanilla ice cream. Last time I tried this, it worked best with olive oil ice cream, but alas, didn't have any.
This remains beautiful and timeless.
96+ points (on a dessert wine scale).
by rnjbond
15 Comments
Real interesting, I’m surprised it was still intact. I thought it’d fall apart!
I like seeing people run the risk of sacrificing great wines for the sake of experimentation. I salute you!
This might be the longest I’ve heard of a coravin working (at least on a non fortified wine). But at work and at home, I’ve never had a bottle keep more than 6 weeks.
Did you use the standard needle or the thinner one for older bottles? I figured the thinner makes a smaller hole which gives the wine a better chance at surviving
This would probably last half a year without Coravin.
I have had vintage ports open for months (refrigerated), and they stay good.
This makes sense to me as sugar is basically a preservative at a certain concentration
Have you tried Château Raymond-Lafon Sauternes?
I haven’t been able to bring myself to spring for d’Yquem yet, but I was very impressed by the Raymond-Lafon I had – amazing depth of flavour and not overly sweet.
It’s the vineyard next door to d’Yquem, and allegedly grows the same grapes and makes their wine the same way but a bottle is about £30 compared to ~£200 for half a bottle of d’Yquem.
I’d love to know how to two compare. Do you think d’Yquem is worth the price?
Wow that was a daring move! I like my Coravin a lot but I probably wouldn’t have the nerve to have waited this long.
I haven’t risked anything as nice as d’Yquem, but I’ve got a couple of bottles that I’ve been tapping for months. I’m a big believer in Coravin.
Fortified wines age slowly and well. You’re better off trying that with a traditional wine if you want to test its ability to preserve freshness.
Ihows the Piranha? I have it. Has to still be too young.
Any bottle of wine over halfway full will keep well with a coravin. Especially a dessert wine. Y’all need to learn more about vapor pressures in a gaseous mixture.
Sauternes lasts extraordinarily long after opening due to the sugar acting as a preservative. I’ve left a half drunk Suduiraut in my fridge for months and it was fine.
This is awesome
Does the sugar gum up the coravin needle?