Seems a bit excessive for pasta Bolognese, but it's mighty tasty.
The Batailley was very approachable, reasonably soft but enough tannin to go with the roast rib on Xmas day!Wow, gutsy opening a '20 B-C. Glad it showed so well.
And for the post before that, I have a '82 Batailley that I just picked up from auction. Will be eager to try that one. In recent vintages, I have preferred Haut-Batailley, but for back vintages it's a closer race.
No offense, but I really think whatever joy you got from it, you've missed getting a whole lot more in 6 years from now.View attachment 337137
Seems a bit excessive for pasta Bolognese, but it's mighty tasty.
Since I'm probably going to be dead 6 years from now, I figured I'd enjoy it now. But you're right; most people ought to lay this down. It's nonetheless very good even now.No offense, but I really think whatever joy you got from it, you've missed getting a whole lot more in 6 years from now.
I'm not saying it can't be enjoyable, but there was so much more this wine wanted to say...
Quite funny to see some Mosse wine (on table in Australia) in this thread. I visited them in 2015, that was big fun !View attachment 321046View attachment 321043
We’re a long way from Europe, but these make the journey. All good so far, the Coutelou not yet opened. The Primeur is a favourite. The sediment in natural wines sometimes forms great crystals.
This one is quite a rarity, I really ope it wasn't corked. But it's still young to the ex-producers standards.
Visitited the cave in 2015
Sounds like a great 2015 tour of the Loire.I visited them in 2015
Excellent producer
Quite funny to see some Mosse wine (on table in Australia) in this thread. I visited them in 2015, that was big fun !
Shared a bottle of Initial B.B. with some friends from Chicago last September in Brittany, close to Quiberon.