DRINKING a 85-Year-Old MYSTERY Wine - PLONK or PARADISE?!
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- Опубликовано: 18 июн 2022
- MASTER Drinks 85-Year-Old MYSTERY Wine
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I have used this glass in this Video: RIEDEL Performance Riesling and RIEDEL Performance Pinot Noir
I have tasted the following wine in this Video:
2018 Faiveley Mercurey 1er Cru Le Clos du Roy
1937 Colcombet Frères Bourgogne Reserve Privée
The 100 Point Scoring System (from www.robertparker.com):
96-100: An extraordinary wine of profound and complex character displaying all the attributes expected of a classic wine of its variety. Wines of this caliber are worth a special effort to find, purchase and consume.
90 - 95: An outstanding wine of exceptional complexity and character. In short, these are terrific wines.
80 - 89: A barely above average to very good wine displaying various degrees of finesse and flavor as well as character with no noticeable flaws.
70 - 79: An average wine with little distinction except that it is a soundly made. In essence, a straightforward, innocuous wine.
60 - 69: A below average wine containing noticeable deficiencies, such as excessive acidity and/or tannin, an absence of flavor or possibly dirty aromas or flavors.
50 - 59: A wine deemed to be unacceptable.
Today I will do some detective work to find out what the story behind this wine is and of course, I am going to taste this 85-year-old wine in this video. Before I jump into the video: If you are new to this channel and want to learn more about wine do subscribe! But now let's learn more about this bottle. As you can see the label of the bottle is pretty much gone, but the bottle itself still gives off some valuable clues. Different wine regions have different bottle shapes. Bordeaux uses bottles that have shoulders and in Germany, many wines are bottled in Schlegel bottles that are thin and long.
This bottle shape is commonly associated with Burgundy. It is today used all around the world, often for wines from the Burgundy varieties Pinot Noir and Chardonnay. So, you cannot be sure that it is from Burgundy just because of the shape of the bottle but it points me in that direction. The glass also looks like it is old. New bottles are usually much smoother and more even than this. In old wines, it is quite important to check out the levels. Old wines always have a lower level as the liquid is sucked into the cork and evaporates from the bottle. This increases the risk of oxidation and this level is lower than I would like it to be. On the other hand, it is pretty common that older wines have a lower level and a lower level does not mean that the wine is no longer good.
Fortunately, there is quite a bit of information on the vintage and I had a look at the website of the auction house Christie's, which also has a very knowledgeable wine department. 1937 is rated Outstanding for red wines: Firm and full of flavor. At first underrated, now considered one of the great vintages of that period. Wines that were built to last and if well-aged in cool cellars are still great. So we are off to a very good start. But what is also important here is the name of the producer which seems to be Colcombet … But I have never heard of them so I need to do a little research…
It is not that easy to find information on the winery as it does not exist anymore but I dove deep into the web and found out that Colcombet Freres was first started in Mercurey in the south of Burgundy by a wealthy textile producer and was then taken over by his sons, who seem to have moved the house to Nuits Saint George in the North. “The Colcombet Frères house was to present itself in the 1920s as the largest owners of vineyards and wine producers in Burgundy.” For some reason, the winery was sold to the famous Faiveley winery in 1963.
I love how you rediscovered an 85 year old bottle in your cellar. I know my cellar very very well, probably because there are only 3 bottles in there:(
When my wife’s grandmother passed after a long healthy life, she left a cellar full of Austrian wines from the 1950’s, 60’s and 70’s, which she had accumulated on her yearly trips from the mountains to the wine country. All were white wines, as was her taste. What surprised me most was that almost all were drinking beautifully. The only word I have is that they were opulent, somehow rich and rounded. I don’t know how much this has to do with age versus stylistic changes with the leaner Austrian wines of today. I also don’t know what grapes were in the bottles. None of the vintner/farmers bothered to put the grape variety on the label and none of the farms are around today. I would guess they were mostly field blends.
Each bottle was like drinking a piece of the past. They all seemed to tell a story of their time and place. You could feel what life was like at that time. I even feel like I know my wife’s grandmother better. I imagine her tasting with the farmers in their cellars, the conversations they had, the long slow days of summers past.
Cheers to the many pleasures of wine!
To answer your question: if the wine were all creamy and rich is almost only because of the aging, nowadays the Austrian white wine are very crisp, fresh and herbaceous, don’t age much, some of them not at all they do pretty much wines that want to be drinked straight away, anyway the most grown whites grape varieties are gruner veltriner a local grape and Riesling, of course they have local grapes that I don’t know too
@@francescorignanese3447 Gruner Veltliner and particularly Riesling of the "Smaragd" classification in Wachau have been known to age for decades wonderfully. This classification system is similar to others in that there's various levels of quality and characteristics - Smaragd being a a minimum of 13% alcohol and are much fuller bodied than the ones you are talking about which are indeed meant to be drank within a year to maybe 5-6 years of bottling.
"At this age, there are no great wines anymore, just great bottles." So, sooooo true. Perfectly put, Konstantin!
Just last week I opened a bottle of 1937 Chateau Gaillard Saint-Émilion that I bought on an auction for $80 AUD a few years ago purely out of curiosity and the fun of opening, not expecting it to be drinkable. Under the fossilised, mouldy foil and intact cork, I found an amazing wine in perfect condition. I loved reading about the events of ‘37 while I drank it. Ella Fitzgerald on the radio, Snow White and the Seven Dwarves debut, the Hindenburg disaster, etc.
Wine is a remarkable little timepiece, isn’t it?
80? That's a steal.
Sounds amazing !
Haha, the analogy with the old man doing pull-ups and running marathons was great!
Very interesting to see how you do research about wineries and wine styles, and fascinating how much information is available about a winery that doesn't even exist anymore.
“May your name last” and the scarab beetle 🪲 on the label, that reminds me of the wishing cup of Tutankhamen that found in his tomb, very Egyptian vibe. Howard carter who discovered Tutankhamen’s tomb uses a sentence on that cup on his tomb stone…Carter discovered the tomb in 1922, retired in 1932, and died 1939…per Wikipedia, the sentence was “May your spirit live, may you spend millions of years, you who love Thebes, sitting with your face to the north wind, your eyes beholding happiness". Scarab is symbol of rebirth…
Considering the level on the bottle and the condition of the cork, I'm glad the wine was still drinkable. And I really loved watching you talk about the research you did to find out more about the wine before you opened it.
we opened a few weeks ago a 1932 castillo ygay (rioja) and i must say it was still perfect. it overperformed all of the blindy tasted wines.
love how you explained the research process and gave credit to the websites! great job konstantin!
Around 25 odd years ago as the GM for a fine wine retail group here in Adelaide South Australia, I was lucky enough to buy a brace of 5 RD Dom Perignon dated between 1925 and 1969, Ran a master-class attended by a rep from DP and 20 paying clients. The 25 was amazingly fresh and vibrant with that delicious zesty brioche character. I love my DP with age... not RD... more developed and toasty
Great content here, this was fascinating Konstantin! Cheers 🥂
What a find! Exciting to be in the same room as such an aged bottle! Well, some you win, some you lose but certainly I want to stock my cellar with a wide variety of vintage ages
Great presentation as ever 💯
I love great vintages from 82 forward. I would never trust anything earlier than 82 for purchase. Thanks again for a tasty view of mystery and history. 😮
Fascinating video - great work Herr Baum! Wunderbar
Loved the video!
Very nice video concept
Thanks ... I had to get creative, because Leon did not order the wines on time ;)
Great work!
Great video - thank you!!
Another great one mate 👍
As always fascinating and very sympathic
Come to Alba there’s some old Nebbiolo to pop!
Omg so glad you’re doing such an old wine. We have an 86 year old wine which I’m sure is vinegar but it’s still exciting to hope for a magnificent wine aha.
We love you master best master on planet
Oldest drink I've had is a 20 year old Scotch... and by bottling date a 2017 vintage Barleywine last year for my birthday. Can't imaging tasting something several times older still...
First time commenting here. Really enjoyed this episode! Love old wines but not against drinking young wines either. My most memorable experience was a 45 Mouton but unfortunately it was corked! Some of the older Spanish wines are really delicious! I don't have access to such wines here but have access to a friend who does and so have had the opportunity to enjoy some of them. A really great experience!
Aren't wines that allow for extended bottle aging meant to de re-corked every 25 years?
Great video! Konstatin, can you make a video about how to develop your palate? I'd love to hear your perspective.
Enjoyed that, thanks, including the tussle with the cork. You have a nice voice we don’t need the background music.
We carry that Faiveley and I've drunk it. Marvelous wine.
Muito obrigado for sharing this with us all ❤️🍷🍷🍷
I recently had a bottle of 1947 Domaine Aine Chambolle Musigny that was still very much alive with a mix of dried leaves, forest floor, dried cherries and tobacco. It was so fun smelling the wine over a few hours as the smells evolving to bring on raisin, soft herb, blue cheese, spearmint, orange peel, and even brown sugar notes at the tail end. Amazing experience drinking a 75 year-old wine!
This is one interesting episode! Thanks for sharing the 1937 bottle with us; the journey was worth it. Appreciate the comment about nice wine vs. nice bottle at this stage.
Super interesting.
I LOVE THE OLD BOTTLES.
Was hoping it was gonna be another "Port" experience..
That was INCREDIBLE.
Nice reviews.
Finding a well cared for older bottle is so exciting and so rewarding. Love the old wines!
My mouth is already watering!!!
Tasted a 1937 Petit Village in 2000(a year younger than my mother!). Was an incredible experience! the cork came out with a sigh, it was shiny, jet black but whole.
It smelt a bit musty at first but slowly a delicate perfume filled the whole room.
There as no red left, just a light amber.
On the palate, it was very good. Hard to describe fruit flavours(I am not that knowledgeable)
In 45 minutes, the wine just completely oxidised and was undrinkable.
Note that the wine we had before this was a 1970 La Mission Haut Brion but I still found the Petit Village to be so much more pleasurable and interesting.
I would be interested to hear how the wine had fared if only the Cork had been in better condition.. I note the seam on the outside of the bottle, presumably a strong sign of authenticity.. A fascinating story! At least you got a perfect excuse to have something really good with your dinner! Salut🍷👏👍
Loved the review. I am a fan of aged wines here in Australia. Unfortunately most wines are opened when they are purchased but I have had some wonderful aged Oz wines. Our rieslings age beautifully, so too some chardonnays but my favourite white aged wine is semillon. In the reds,most people would be scared to go beyond 8 years but some beautifully made Cabernets and shiraz will go well out to 25 years easily. Our fortifieds most particularly from Rutherglen shouldn't be approached till they are at least 30 years old. The terroir here is so different as we have abundant sunshine so the skill is to balance the baume. I would love you to do an Australian tasting if possible and to hear your feedback.
Agree with others here; love your explanation of the process.
Very interesting. Your presentation made me curious to look up the new bottle on vivino to see where I could find it. The 2019 of this producer is available at a good price. Although I appreciate the older wines, my palate seems geared toward younger and jazzy wines.
This channel is amazing, I feel like I'm right there enjoying wine with an old friend.
Glad you enjoy it!
'que ton nom dure' is trademark for a anonymous capital company located in Dracy-le-fort en saone-et-loire founded in 1930 named Colcombet Frères, there is at least one of the 7000 bonds of a 1000 francs value still in existence. this was probably made by the two sons.
We started opening all our Sauternes from the 60's and 70's some 5-8 years ago. The first ones were amazing, complex and had that classical sauterne taste. We've noticed year by year the flavour is diminishing and getting more 'sweet cognac-esque'. It's alot more 'sirupy' and getting less complex each year. So I mean, sure old vintages are very drinkable, but they definitely have their sweet spots.
Thanks for the effort! When you started describing the cork, I knew you were in trouble. 🤷
Have you ever run into any old wines that weren't grape based? My favorite wine is made from blackberries that my father's friend makes so I was curious
Hi Konstantin, I personally prefer old/er/ wines. Today I bought 17 bottles of wines from 1985 -2006 years and I am very interesting in taste of them. This collection have been found in the cellar in Austria during building reconstruction. The collections contains Barolos, Brunello di Montalcino, CSs from Napa Velley, Super Tuscan's and 6 pack of Trapiche Iscay Merlot - Malbec 1998 - Argentina /I opened it and it was wonderful/. I am looking forward to try them with my family. Keep doing such a videos it is supper interesting /at least for me/. Have a nice day and Cheers. Martin
Fascinating! I love these videos where you are opening quite old wine. I like the fact you can't put a 'number on it' because of it's age.
Q. What will you do with the wine? Will it become an 'after dinner curiosity'? Or, will you actually drink it? With food?
So many questions! Who let me in....
x
Tony
I had the same question lol 😆 Where does the rest go?!
Great content again , Konstantin! I prefer old wine , specially old white wine ! Just found a bottle of a Künstler trocken 2007, which is a simple wine , but remained in the store, and it was beautiful ! Do you recommend old Riesling like this one ? Cheers !
I use a Durand often on old wine and I cross the parts putting in the screw first to hold capsule as I slide in the ah so.
I really love Faiveley !
I recently bought some 1975 Riesling Auslese from the Mosel and I can’t wait to open it in 2025 on their 50th birthday. Fill levels are okay, not perfect, but I got them for a bargain so worth taking the risk. I had some mixed results with 1999 and 1995s in the past, mostly due to oxidation, but I guess that’s the price you pay for buying from private sellers. It’s super interesting nonetheless and not comparable to anything else. Feels kinda weird to drink something older than myself but in better shape than me haha! Anyways love your content Konstantin, keep it up!
The elderly may be past their prime but they do deserve the respect you displayed with this wine. Great work, would love to taste something with this kind of history.
@0:55 schöner Weilberg Riesling auf Terra Rossa Boden. Der Weinberg ist 10 min fußläufig von mir entfernt. Schöne Lage und schönes Weingut ✌️
I really like how you have the title of "Master of Wine" but are still humble enought to tell us that you don't know certain things, that is great. Keep up the great reviews, I really enjoy them and learn a lot. As for the young versus old wine question, I enjoy the older wines better as they seem to be made with a more serious tone as opposed to the jammy, fruity, sweet expressions today which seem to be created for the younger crowd.
That's a great point of observation
I think to the general consumer or enthusiast seeing/hearing the titles of Master of Wine, or Master Sommelier, they may interpret it as know-it-all expertise.
It should be rather noted that they've proven Mastery of their respective curriculum or certification/accreditation program.
As a Master of Agave Spirits diplomate titled by the Agave Spirits Institute, I assure you, that I am no expert in all things Agave Spirits. Rather it shows that I've Mastered the ASI curriculum, and have professional accreditation.
Great inquiry.
Finally! Someone who uses irony in the correct manner. Most people use it synonymously with coincidence.
Very interesting video.
Have you ever tried a GDR wine?
Interesting that the motif for this winemaker on the bottle is the scarab beetle - the ancient Egyptian symbol for the eternal cycle of life and rebirth. Matches their motto ‘que son nom dure’…
you're such a joy to watch
Have a great one!
The athlete analogy 😆☺️❤️
Dude ! you must have quite the cellar if you recently "rediscovered" it there. can I come over and perhaps discover another old bottle ? just let me wander around for a bit . ... ok ?
I have been making wine in my basement. In little bottles, plastic buckets then glass carboys. Now in 14 gallon stainless steel. I Iike Bogle cabernet from california.
Impressive. Liked at 5:23.
I tend to prefer older wines - although it depends on the style.
I did reflect a bit on this subject on Friday when I visited Bollinger for the launch of the new PN. What struck me with that wine was that it had developed some qualities that you would expect from a more mature wine - yet still having the acidity and vibrancy of a young champagne. It does makes sens as it is a blend of vintages between 2017-2006. Although - at the end of the day - I will hold off on opening the next bottle for an additional 2-3 years. There's just something magical with some of those tertiary notes that develops through aging.
I have a 1961 Château du Mirail Graves that was given to me years ago. I dare not open it yet but your review gives me some hope. Similarly the level is below the neck and the color, looking through the glass, is of a similar color. Do you happen to know anything about chateau du mirail? I have not been able to find anything on the internet.
Detective Konstantin did it again!🧐Well you cracked the case… and you cracked the cork! 🤓
good luck with that cork, ha ha.
Can you make a video on the Jura region ?
Great video BTW.
I would love a video about wines from the Okanagan 🇨🇦
When will you come visit the Netherlands and check out some vineyards ?
I greatly enjoy watching your videos. You should sometime do a tasting of Israeli wines. I follow for several decades the improvement of Israeli wine, but in the recent years there is a real Renaissance, especially in the Negev Desert Mountains.
Konstantin I wish I could attend some tastings with you - you really seem genuine, fun (definitely knowledgeable) and humble as well....
Do you offer lessons?
Yes I do seminars every now and then
To answer the question at the end: I've not had a wine more than 9 years old that I can remember, but I don't really have a preference. I tend to go for over-ripened full flavoured wine, leaning towards the shiraz/merlot variety (so generally my taste is mercifully cheap!) but as a whisky drinker I can absolutely appreciate the complexity and balance which comes with age too. I go for younger wines because my money inevitably gets spent on cars instead, but one day I'd love to try something properly old.
This will be an excellent wine!
How do you just happen to find an 85 year old bottle of wine? Love you K.
i dont even like winesbut i watch your videos still :D
I have a Pomerol from 1945 in my castle cellar and you are welcome to try it at our château.
Deal!
I can run the camera!
I also have the Giscours 1975, as well as wine from 1961, it was fantastic 7 years ago. I live at a castle 230 km west of Geneve.
Which do I prefer? Well, the reply is as complacent as it gets: I prefer young wine. I don't take risks with wine, and old wines are, especially in my league, often over the top, oxidized, maderised, brown. It has a lot to do with quality... I'm willing to admit that old, aged wines do have the benefit of "surprise", when they are good... Forty years ago, I preferred barrique fermented, or new oak, wines, and red. Nowadays I prefer fresh, mineral whites, there's been quite an evolution in my preferences.
I am surprised at your strategy for using the Durand. Would love it if you could explain why you didn't use the conventional, two-piece and crosswise method from the beginning? I just bought a Durand and am trying to learn. :)
Came to say the same
Made no sense to me. I would've approached it as the Durand was intended to be used.
That was so strange. Get out a great piece of equipment for opening old corks and then using it completely wrong on purpose.
@@kaspermj the corkscrew is used to hold the cork in place so that when the Durand is inserted the cork isn't pushed all the way into the bottle. It is a bit clumsy, but eventually the cork is usually extracted without totally crumbling, which is really the point. Great if you get the whole thing at one time, but even if, as he did, you get just the last bit out intact it is fine.
Konstantin, Do you realize that you are not using the Durand properly? This is why it is not working for you! The holes in the worm section are only for storing the opener (i.e., when you are not using it!). When you use it, you put the worm (piece) in the cork first and then use the tines/prongs PERPENDICULAR to the worm section. That way you can turn the worm and prongs at the same time. Obviously when you have a soft/old cork and just pull with the worm, the center of the cork will collapse and you will pull out the worm. If you use the tines, they work together to keep the cork in one piece.
Yes, you are right
I wondered when that cork was loose. I have bought a few old ones at auction for fun and one was like that and was still wonderful, and another smelled like the monkey cage at the zoo!!
Great presentation but I have ask "Are those trophy corks on the wall in your research room?
I just opened a 30 yr old Sassicaia with family today. I do not think it was properly cellared. It was ‘interesting’ just as you describe this wine. Some interesting aromas and flavors came through but I felt it maybe just wasn’t preserved correct and some things were also lost.
old wine. i love champagne specialy
the fill lvl in wines gets lower due to wine getting into the cork and avaperating.
Then will it actually be a better idea to store bottles standing up?, if its bottles ment for long time aging.
I understand you store it on the side to keep the corck always a little wet, but yeah. will the wine not avaperate if the wine itself is not in contact with the cork?.
like its better to have a high lvl wine wich has developt properly, but with a bad cork that will fall apartment when you remove it. then a wine with low lvls, much more oxcidation, with a better more solid corck.
Any thougths on this? :)
I have close to zero interest in wine, but this guy!
Can you make a Video abaut the Uhudler?
Because it is so famous in Austria but there are so many rumors and to that day, I still have no clue what it actually is.
Would be amazing.
Oh and if somebody reads this. Why is it illegal to produce the Uhudler?
Schöne Präsentation, alleine das Alter dieses Weines ringt mir Respekt ab wenn ich mir vor Augen halte was alles in den 85 Jahren geschehen ist.
Ist denn so ein Wein noch genießbar und was geschieht mit dem Rest des Inhaltes, wird er umgefüllt und besser versiegelt?
Beautiful presentation, the age of this wine alone commands respect when I consider everything that has happened in the 85 years.
Is such a wine still drinkable and what happens to the rest of the content, is it decanted and better sealed?
I've only had a few old wines, and by "old" I mean from the early 90s. One was a Stag's Leap, another a Montrachet, another a Barolo. And honestly, I didn't much care for any of them. I much prefer fresher, newer wines, even in the types that are "supposed" to age more, like Barolos and Burgundy's. Even a wine that goes back to, say, 2002 or so, I find seems dull to my palate (for the most part, with a few exceptions). Well it helps save me money, anyway, since I'm not worried about trying expensive old wines!
Hi Konstantin may I ask a general question? Is there any temperature too cold to store a wine over a ling period of time?
Not really as long as it does not freeze. It will age slower though
Konstantin where do you buy your wines? I am in NL and the Mercurey goes for 45 euro online :( Could you maybe do a video on how you acquire specific wines online?
German English is perfect!
does decanting help an old wine like that?
I was afraid of this outcome with a over-mid-shoulder ullage. But still, amazing content.
I would not have dared to taste that after seeing the state of the cork
In my country it is still a tradition of telling jokes about Belgians. But when some body can't even wait to 2037, I can tell you, that he is more crazy than all Belgians combined. A 100 year old wine is more interesting than a 85 year old bottle. Duuuuuuuuuuuuuh!
The wine in my glass....lol
Jameson Johnny Walker whiskey in general wine gives me headaches but an occasional glass with a nice steak I'm down
A good old wine (>20 years) can be magnificent if it has been cellared well.