WTN: Rollan de By, Inama, Chapoutier Barbe-Rac

[Jenise]

My Cellartracker says I have 77 bottles of 2000 Bordeaux....for a minute there you had me worried that we'd have to plow through them ASAP, but like others, I've found my 2000's to be youthful, not over the hill. Most have opened up after hours in decanter or even not until the next day. To me that indicates they're still evolving, at least I hope so. One of the best buys I ever made was a case of the 1998 Larose Trintaudon, of which we just drank the last bottle. It was definitely NOT over the hill yet...

Ines, I was careless in my wording--the couple of 2000 Bordeauxs I mentioned being disappointed in were opened for Wine Focus topic "Value Bordeauxs" which, in my cellar, meant mostly $20ish priced Bordeauxs and of which the Larose Trintaudon was by far our favorite. The Rollan de By mentioned here showed signs of that muddy, soy sauce flavor in the finish which, in my experience, has without failure signalled the beginning of the end for a wine that isn't aging gracefully. Further bottles taste muddier and muddier and eventually, mud's all you taste.

Ines, I was careless in my wording--the couple of 2000 Bordeauxs I mentioned being disappointed in were opened for Wine Focus topic "Value Bordeauxs" which, in my cellar, meant mostly $20ish priced Bordeauxs and of which the Larose Trintaudon was by far our favorite. The Rollan de By mentioned here showed signs of that muddy, soy sauce flavor in the finish which, in my experience, has without failure signalled the beginning of the end for a wine that isn't aging gracefully. Further bottles taste muddier and muddier and eventually, mud's all you taste.

I got that muddy/soy sauce taste from my '99 Chateau Manieu's (Fronsac). They have a weird burnt sugar/burnt marshmallow and soy sauce aroma and flavor. They were one of those "too cheap to pass
up" Bordeaux buys on WC. I'm much more careful about what I buy these days.

[Jenise]

I got that muddy/soy sauce taste from my '99 Chateau Manieu's (Fronsac). They have a weird burnt sugar/burnt marshmallow and soy sauce aroma and flavor. They were one of those "too cheap to pass
up" Bordeaux buys on WC. I'm much more careful about what I buy these days.

I think we can all say that. You get to a point where it's time to start hi-grading.

Speaking of Larose Trintaudon, the 03 is delicious if you see it around. I've got an 01 to taste--I might want to stock up before they disappear and there are still some around B'ham. Want to check Costco for the Carronne, too (see Mark Jacobs' post).