There was a satisfying release of air around the cork as I began to slide it out – positive pressure behind the cork – impressive for one so young(!) In the glass, at first, there was the smell of coffee and chocolate to offset the usual funk of a newly opened old-timer, slowly it became more about leather and soil. Super-silky, linear and mineral with a very sneaky length indeed – yum! It was at least an hour before I, once more, had the glycerol impression from the lst bottle…

Deeply coloured – still. The nose has a little oxidation – wait 20 minutes and it is only a memory; still hints of pure fruit from a largely understated nose. In the mouth you have the same as the nose – some oxidative flavours that entirely cure themselves with about 25 minutes in the glass. Full, round, good texture and still an underlay of great structure. Plenty of glycerol mouthfeel that gives an opulent impression. Could I guess it was from Gevrey? – no I couldn’t, did it spoil the enjoyment of comparing two wines with fifty years between them? – certainly not!