Vinfolio Blog

Among the most unique bottlings in the wine market is the Reserva Especial from Vega Sicilia. For several decades, the Bodega has blended two or three different vintages of their Unico - their vintage bottling produced only in the finest years - to create a non-vintage wine in much the same way the Champagne houses create their cuvees. The aim here is consistency between releases.

Vega Sicilia bottles a Reserva Especial in the majority of years, and each particular cuvee produced contains a specific blend of Unico vintages. For example, the NV Reserva Especial released in 1993 contains Unico vintages from 1970 and 1972. Furthermore, the 1997 bottling of the Reserva Especial is a blend of Unico from 1981, 1986 and 1990. There is a lot number on the bottom left of the label that denotes the bottling year, either by stating the vintage outright, or ending with a two-digit year such as “026/97” signifying a 1997 bottling. You’d never notice the code if I didn’t just tell you where it was…

If you’re familiar with Vega Sicilia, you know these are incredibly age-worthy and collectible wines...so you’re bound to see Reserva Especial traded on the market. Yet retailers refer to it as simply “Reserva Especial,” as if it is a single bottling – like 1982 Latour – which it is not. There can be years of bottle age differentiating two Reservas, and the vintages within the blends can be even further apart. Some are young, some are mature; some bottles have been cellared, some just released. My point? These are different wines and should be treated as such in the market.

We just secured a nice collection of Vega Sicilia Reserva Especial and have exerted the effort to note the release years of each bottling. It will assist the collector in distinguishing between wines that are inherently different and of unique character.

NV Vega Sicilia - Unico Reserva Especial (1990 bottling) $325

NV Vega Sicilia - Unico Reserva Especial (1993 bottling) $325

NV Vega Sicilia - Unico Reserva Especial (1996 bottling) $325

NV Vega Sicilia - Unico Reserva Especial (1997 bottling) $325

  

As part of the Collector Services team, I am often out of on the road and digging around in cellars to get them organized and inventoried. Part of what we do is bringing to the collector’s attention those wines that are drinking wonderfully now. It seems we all get so carried away with our latest purchase, newest winery release or “must have” varietals that the wines we loved just a few months or years ago are getting relegated to the deep dark corners of the cellar. We love to see clients smile when we pull out some older vintage gems they had long forgotten.

The downside to losing track of your collection is that some wines may have suffered from being hidden for too long – they are no longer something you would want to drink. We have seen some collectors throw out cases of wine because they just sat in a corner with more new cases getting stacked on top of them or new bottles racked in front. That is not only a wasted tasting opportunity, but more importantly, wasted money.

Here are some basic organizational tips to keep your collection up to date:

•  Front and Center: place the oldest vintages (same region/producer) in the display position or just above/below and work outwards with the more current vintages at the edges.  As you consume, consolidate the bottles towards the center, which will help to create room for the new vintages of that same wine or producer
•  Out of sight/Out of mind: create an area or designate a section for long-term aging wines so that you aren’t tempted to drink before they are ready.  If you can keep them in their original wood case, even better.
•  Drink Me Section: we recommend clearing a shelf, bin or column close to the cellar door for those bottles that are going to be consumed in the very short term or are fast approaching the end of their drink window.

You may find that some wines are not holding up as well as you thought, or are no longer suited to your palate. If you have large quantities of that wine, it is best to move it to this area and think about selling, donating or having a party.

Burgundy has always held a certain mysterious appeal for the wine collector. The obvious reason is the region’s stunning Pinot Noir and Chardonnay, grown on Burgundy’s famous limestone soils; but the challenge of comprehending this region is also a significant draw. Factors of history, politics, geology, and micro-climate contribute to its complexity. It is apparent that these wines demand much attention in order to be fully appreciated, but that they always remain enigmatic; Burgundy might never be fully comprehensible, but something can be learned with each new tasting experience, making it an unending source of exploration.    

The history of the vine in Burgundy is quite extensive. From 900 AD until the French Revolution, vineyards were owned by the Church. During these early years, monasteries did extensive planting and established some of today’s best known vineyards. The monks helped facilitate a natural selection of vineyard sites so that plantings were done in the best possible locations. After the French Revolution, Burgundy’s vineyards were divided among the workers who had tended those vines. From that point on, the Napoleonic inheritance laws subdivided vineyards further to the point of individual rows. Because of this subdivision, négociants, merchants who buy grapes or juice from growers and make their own wines, are common. Some examples of well-known négociants include Bouchard Père et Fils, Joseph Drouhin, Faiveley, Louis Jadot, and Louis Latour.

As further testament to Burgundy’s diversity, there are nearly 100 AOC (appellation contrôlée) in the region. Burgundies are classified by origin rather than by producer (or château) as in Bordeaux. Quality levels increase as a wine’s grape source becomes more specific, ranging from Regional and Communal (Villages) locations, to Premier and Grand Cru vineyards. The Villages sites are typically located on the flatlands closer to towns, whereas the Premier Cru vineyards have more advantageous locations on the hillsides. Finally, the Grand Cru vineyards are located on the middle and upper portions of the slopes and represent the ideal combination of soil, aspect, sunshine, and drainage.  Some examples of famous Grand Cru vineyards include the Pinot Noir sites "Bonnes Mares" and "Richebourg" and acclaimed Chardonnay sites "Le Montrachet" and "Corton-Charlemagne."

Since it is common for many growers to own small parcels in specific vineyards, there exists the unique opportunity to sample the various growers’ renditions from the same vineyard.  These comparisons highlight a producer’s particular style, as well as the various growing conditions within the vineyard. Throughout the region, there is geographic, climatic, and vintage variation, all of which add exciting components to the Burgundy experience.

Despite the fact that it can be challenging and intimidating, the region’s very complexity can inspire a lifetime of discovery and enjoyment.  There are many well-known producers in Burgundy who consistently make impressive and investment-worthy wines.  However, great quality can also be found in more reasonably priced regional appellations, especially when crafted by an expert producer. The goal of all Burgundy is to best express its unique sense of place. Due to the proliferation of vineyard holdings, each producer aims to make wines that differentiate themselves by their ability to mirror the characteristics of the land and the winemaker’s personal style.

The following is a list of my favorite selections currently featured in our wine store:

2006 Faiveley, Joseph - Gevrey-Chambertin Les Cazetiers 1er Cru, BH 91-93, $69.95
2005 Bertagna - Nuits St Georges Les Murgers 1er Cru, BH 90-92, $89
1999 Delarche, Marius - Corton-Renardes, BH 92, $92
2005 Trapet - Latricieres-Chambertin, BH 94, $179
2003 Magnien, Frederic - Chambertin Clos de Beze, BH 92-95, $195
2005 Potel, Nicolas - Bonnes Mares, BH 93-95, $325
2002 Lignier, Hubert - Clos de la Roche, BH 94, $365
2002 Mugnier, Jacques-Frederic – Musigny, BH 94, $659
1995 DRC - La Tache, BH 94, $1,495

2006 Fevre, William - Chablis Fourchaume 1er Cru, BH 90-93, $40.95
2005 Long-Depaquit - Chablis Les Clos, BH 92, $54
2005 Girardin, Vincent - Corton-Charlemagne Quintessence, BH 92-95, $175
2005 Lafon, Comtes - Meursault Charmes 1er Cru, BH 91-93, $315
2004 Niellon, Michel - Batard-Montrachet, BH 94, $399

The 2005 Vogué Musigny Vieilles Vignes may be the wine of the vintage for 2005 red Burgundy!  This was just released on our website today.  Allen Meadows comments, "whether it will ultimately transcend the heights achieved by the 1919 or the 1949 remains an open question."  

2005 Vogué, Comte de - Musigny (Vieilles Vignes)   $1,450   6 bottle limit  
BH 96-99    Drink Date: 2020+  Comments: Don’t Miss
IWC 95-98
WA 96-98

Commune: Chambolle-Musigny
Commune Characteristics: Chambolle-Musigny produces the most delicate wines in the Cote de Nuits showing more perfume, elegance, silk and lace.  Clive Coates describes it as the "ballerina," rather that the "shot putter."
Vineyard: Le Musigny grand cru

Vineyard/terroir notes:  
•    One of the very greatest climats in the whole of the Cote d'Or with Chambertin, Chambertin Clos de Beze, la Tache, and Romanee-Conti
•    Up slope--oolite, limestone further down, high in limestone
•    Red clay not found elsewhere
•    Northern part is Grand Musigny or simply Musigny
•    Southern--les Petits Musigny--monopole of Vogué

There are three climats in Musigny.  Vogué has a monopole on one of the two best climats, les Petits Musigny (4.2 ha), which their ancestors have owned since 1766.  They own a whopping 66.5% of the entire vineyard.  Four domaines in total own 90% of Musigny (Prieur, Mugnier, and Drouhin, along with Vogue).

Vineyard Characteristics:
•    Majesty itself, the "queen" rather than the "king" when you think of texture and character
•    At it best, the most delicious grand cru in Burgundy
•    Harmonious, complex, profound bouquet, and balance
•    Petits fruits rouges galore, breed, purity

Allen Meadows comments that Musigny "combines power, richness, finesse, and complexity.  It is one of the two or three supreme expressions in all of Burgundy.  There is no shortage of Burgundy lovers who will claim that the greatest red Burgundy they have ever tasted is between the '45, '47, or '49 Musigny from Comte de Vogué."
 
Top Musigny domaines:
•    Vogue (7.14ha)
•    Mugnier (1.14ha)
•    Prieur (77a)
•    Drouhin (67a)
•    Leroy (27a)
•    Jadot (17a)
•    Roumier (10a)
•    Faiveley(3a)

Surface area: 10.86 ha
Average Production: 39,600 bottles

1ha = 2.471 acres
100 acres = 1 ha

Unquestionably, one of rarest and most collectible wines in the world made by the Godfather of Burgundy!

We buy and sell wine everyday.  Today, my eyes turn to two of the most cherished wines in the world: 1993 Jayer, Henri - Vosne-Romanee Cros Parantoux 1er Cru and 1999 Jayer, Henri - Vosne-Romanee Cros Parantoux Reserve 1er Cru.  Henri passed away last year, but his legend and influence on Burgundy and the wine world is infinite.

I have tasted and spoken with Allen Meadows, of Burghound.com, about the merits of the 1993 and 1999 Red Burgundy vintages and it is clear that the finest wines may equal the 1978s.  To really understand Cros Parantoux and the infamous and revered Henri Jayer, I turn to Allen: 

Cros Parantoux is a premier cru situated in Vosne-Romanee and is now one of the most celebrated wines in all of Burgundy….Cros Parantoux is on almost everyone’s very short list of premier crus that merit elevation to grand cru status.  It is a small vineyard, measuring only 1.01 hectares (2.5 acres) and there are only two owners…

 

Cros Parantoux sits directly above Richebourg and its northern sub-climat of Verroilles ou Richebourg along its entire eastern exposure...It is a relatively cool site with very shallow and rocky limestone-rich soil that produces, like Richebourg, exceptionally long-lived wines, partially because the coolness of the site permits the grapes to retain their acidity and partially because of the rocky soil, which also tends to promote longevity…The meager soil and cool climate does not naturally foster high yields, which is one reason that the wines of Cros Parantoux almost always have good concentration…

 

In 1951, Jayer acquired his first parcel of vines in Cros Parantoux from a M. Roblot.  Jayer explained in great detail how difficult it was to clear the brush and artichokes away, saying “the rocks were huge, the size of cars and we had to dynamite them.  I used over 400 charges to soften up the soil enough to plant vines… But it wasn’t until 1976 when Jayer bottled the entire harvest himself even though he did not commercialize it under his own label.  The first vintage where he bottled everything for his own account was 1978.

 

Jayer had two children, both girls, and neither was interested in following in his footsteps so in 1986, he took on his nephew by marriage, Emmanuel Rouget, to help him out and Rouget released his first wine the same year.  Jayer slowly gave up more and more of his vineyards to Rouget but remained involved in all aspects of the vineyard and vinification work for both his own and his nephew’s account.  Jayer continued this practice until 1995 when he officially retired and it was his last vintage where he released all of his wines.  However, he retained 40% of his Cros Parantoux vines(28.3 ares) and leased the rest to Rouget.  In 1996 came the first release of a Cros Parantoux labeled as a Reserve, which according to Jayer didn’t signify any change in style or vinification, only that this was something he had done for himself.  There have been a series of Reserve Cros’ between 1996 and 2001 and in 2002, 100% of the Cros went to Rouget.

 

I agree with Jayer’s description of Cros Parantoux as he calls it a “true vin de garde capable of 50 years of evolution with no problem. There is power and elegance in a good Cros with an underlying minerality and racy acidity.  The upslope position and cool microclimate preserves the acidity and makes for a complete wine.  Everyone finds something to like in Cros Parantoux but it really requires 10 to 15 years for it to be at its best.”  

 

(Allen Meadows, “Progress Report: A Complete History of Cros Parantoux,” Burghound Issue #13, Q1 2004)

 

1993 Jayer, Henri - Vosne-Romanee Cros Parantoux 1er Cru        $2,995
BH 95        Drink 2008-2025
From the May, 2003 tasting: Massively constructed and still incredibly primary in every respect with its blend of spice and black pinot fruit plus a pungent, penetrating mineral firmness and vibrant acidity. The tannins coat the mouth yet they are ripe and the wine exudes balance and harmony. While this is stunning now, it is nowhere close to ready. Check back in 2008 though I suspect the 93 Cros will still be several years short of its peak as this has 30 years of aging potential. One of the truly great wines of the vintage.

1999 Jayer, Henri - Vosne-Romanee Cros Parantoux Reserve 1er Cru    $3,495
BH 93        Drink 2011+
An expressive, ripe and elegant nose of Vosne style spice, moderate oak and a mix of earth, minerals and violets leads to rich, round and impressively precise flavors that deliver serious punch and excellent depth. I very much like the overall sense of harmony and fine balance here. If I were nit picking, and I am, there is just a bit more oak-influence on the mid-palate than I might otherwise prefer (and more than the Rouget version) but this is a niggle and not a serious issue. This should age well and Jayer lovers will definitely be pleased.

The 2003 Guigal “La La’s” are some of most collectible wines released this year.  Epic vintages are rare for the Northern Rhone.  Finest vintages for the Northern Rhone include 2003, 1999, 1995, 1991, 1990, 1989, 1988, 1985, 1983, 1978, 1976, and 1969.

• Collectibility:  The “Big Three” represent the pinnacle of winemaking and are the flagships of their appellation.  Guigal is undisputedly one of the world’s most important producers and the La La’s are three of the most collectible wines in the world.
• Appellation/Location:  Cote-Rotie in the Northern Rhone
• Varietal Blend:  Syrah and Viognier (typically from 0-10%)
• Aromatic and textural profile:  Fleshy, rich, fragrant, smoky, and full-bodied with notes of cassis, black raspberry, violets, bacon fat, olives and grilled meats
• Production:  typically La Mouline(3.5 acres) and La Turque(2.5 acres) totals 400 cases each, and La Landonne (6.2 acres) totals 800 cases.
  In 2003, La Mouline totaled 230, La Turque totaled 210, and La Landonne totaled 500 cases due to excessive heat wave.

• Average age of the vines

La Mouline: 75 years
La Turque: 15 years
La Landonne: 25 years

• Terroir and Viticulture:  Cote-Rotie translates as “the roasted hillside” which sits on the western bank of the Rhone with a perfectly southeasterly exposure.  The two hillsides are named Cote Blonde and Cote Brune.  Both are extremely steep, (gradient of 30-55 degrees) vines are terraced, and each vine is trained by Guyot method.  Exposure is central to the wine profile imparting a low density of vines, and low yields.

Cote Blonde:  Contains more sand, granulite, and limestone resulting in wines that are more perfumed and fragrant, round, supple, and more approachable in youth. Virtually all of the Viognier planted in Cote-Rotie is on the Cote Blonde.

Cote Brune:  The northernmost slope composed of more clay and iron resulting in wines that are darker in color, noticeably tannic, and with more power and weight.  Cote-Rotie’s longest lived wines.

• Vineyard notes, terroir, vinification:

          La Mouline:

-Concave slopes and terraces of vines with full southerly exposition so ripens several days earlier and harvested first (can harvest in 3-4 hours).
-Fruit is from the Cote Blonde and contains 11% Viognier.
-No destemming and 42 months in new oak (Alliers and Nevers), pump-over not punch-down.
-Goal is to make it the most supple, seductive, and perfumed.  Results in one of the world’s most intensely perfumed wines with aromas of bacon fat, smoke, cassis, white flowers and black olives.

          La Turque:

-Convex slope so receives sunshine all day, not as steep as La Landonne
-Contains 7% Viognier.  
-Synthesis of La Mouline and La Landonne.  Situated in the Cote Brune but vineyard is closer to Cote Blonde than La Landonne.        
-Vinification is the same as La Landonne.        
-Rhone’s answer to Musigny and Richebourg.

La Landonne:

-Steep aspect with 63 degree gradient, (imagine picking fruit from the down slope of a roller coaster).  
-100% Syrah from northern part of the Cote Brune so the wine is massive and intense from soils high in iron content.  
-No destemming, closed tank fermentation and auto-pigeage (for fat and softness), and 42 months in new oak (Alliers and Nevers).
-Most opaque, powerful, dense, and long lived showing more smoke, anise, Asian spice, cassis and grilled meat aromas and flavors.  

2003 Guigal, E - Cote-Rotie La Mouline    $825    Prearrival
WA 100    Drink Date 2007-2037
The 2003 Cote Rotie La Mouline is by far the most delicate and elegant wine (11% Viognier is co-fermented with 89% Syrah), but the enormous aromatics of spring flowers intermixed with creme de cassis, black raspberry, mocha, caramel, and cola, and enormous full-bodied opulence and striking velvety, seamless texture make for one of the most memorable wines anyone could every drink. This wine should age effortlessly for 25-30 or more years.

2003 Guigal, E - Cote-Rotie La Turque    $825    Prearrival
WA 100    Drink Date 2009-2037
A pure aromatic smorgasbord is offered by the 2003 Cote Rotie La Turque, which has an amazing aromatic profile of espresso coffee interwoven with scorched earth, tar, truffle, incense, blackberry, bacon fat, and flowers. Powerful, thick flavors ooze across the palate with a viscous texture, amazing purity, and just enough acidity and tannin to give uplift and precision to this remarkable tour de force in winemaking. Of the 2003s, this is also approachable, but ideally 2-5 years of cellaring would be suggested, and the wine will evolve for at least 30 more years.

2003 Guigal, E - Cote-Rotie La Landonne    $825    Prearrival
WA 100    Drink Date 2007-2037
Dense purple to the rim with a nose of graphite, creosote, earth, olives, and black, black, black fruits, the primordial, full-bodied, monumental 2003 Cote Rotie La Landonne is amazing stuff. I suspect this is more akin to a dry vintage port than most Cote Roties ever tend to be, but the purity, the richness, the texture, the length are all out of this world. This wine does need some patience on the part of its purchasers, probably five years, more likely 8-10, but then one of the world's most compelling elixirs will be at its peak for another 20-30+ years.

The mighty Sagrantino might be the most noble and hearty red skinned Italian varietal you never heard of. Sagrantino, the other “S” varietal, has too long been overshadowed by the commercial success of Sangiovese in neighboring Tuscany.  Its sanctum is in the southern Perugian Hills of Umbria. In 1992, Sagrantino di Montefalco was honored with the highest distinction of quality, the DOCG (Denominazione di Origine Controllata e Garantita) sharing the same guaranteed quality standards of Chianti Classico, Brunello di Montalcino, Barolo and Barbaresco to name a few.

Its origins are somewhat unknown, but many feel it is native to Montefalco and the surrounding area. The name may refer to the ‘Sacrament’ and to when the Franciscans made sweet wine for religious rites. Historically the grape was cultivated into a sweet wine, but now it is the ‘dry’ version that is driving the Montefalco promotional campaign.

Our featured Sagrantino on the site is the 2003 Perticaia (VF$ 45). The success of the Perticaia estate is fueled by visionary, proprietor and winemaker, Guido Guardigli. He knows Sagrantino from his days making wines at Colpetrone and Scacciadiavoli, two noted Montefalco estates. He hired legendary enologist Lorenzo Landi to do initial consulting on his dream project. The property was a working farm that included grain fields and olive groves. Today, the estate has amassed 14 hectares of Sagrantino, Sangiovese, Colorino, Cabernet Sauvignon and Merlot. The Sagrantino thrives in the cool, deep, clayey-calcareous soils, which was the impetus for the site. Perticaia Sagrantino is now mentioned in the same terms of quality as Arnaldo Caprai, Paolo Bea, Adanti, Colpetrone and Scacciadiavoli.

Every varietal has a flavor and textural footprint, and with Sagrantino, it’s all about gritty natural tannins and notes of slightly bitter dried cherry. With proper clonal selection and yield maintenance, Sagrantino can be coaxed into a wine with immense mid-palate richness, followed by a super-dry finish that displays finesse and length. More affordable than most Super Tuscans and Brunelli, Sagrantino is an ideal case purchase for mid-term cellaring. I suggest cracking open a bottle for explorational purposes and decanting for a minimum of 60 to 75 minutes before serving.  Grill up some NY Steak or Rib-eye and brace yourself for a gastronomical match made in heaven! Perticaia’s 2003 Sagrantino boasts a sensory overload of bitter cherry similar to Amarone. When properly decanted or aged for at least three to seven years, this effort can roll with some of the Tuscan big dawgs!

All this praise for Sagrantino di Montefalco doesn’t mean you need to scratch your budget on 2004 Tuscans (another blockbuster vintage for Montalcino Maremma & Bolgheri Coast). However, thinking outside of the box and venturing down the unknown wine road can have tremendous benefits. Contact Neil for more unsung heroes on the VF site at neil@vinfolio.com.

 

 

 

In 1989, 1990, 1994, 1995, 1998, 1999, 2000, 2001, 2003, 2004, 2005 conditions were so favorable that the Perrin family decided to make a special cuvée in honor of their father who passed away in 1978.

•Collectibility—Truly one of the finest, most singular, and complex wines in all of the Rhone Valley and France
•Production—typically 400-425 cases are produced from 5 acres
•Average age of the vines for Hommage are 65-90+ years
•Appellation/Location—Chateauneuf-du-Pape in the Southern Rhone, northernmost sector of Chateauneuf du Pape near the town of Courthezon
•Terroir—Mediterranean climate (mild winters and hot summers), Beaucastel’s vineyards are covered by galets roulés which store heat and also help retain soil moisture. Retained heat reflects back onto the vines at night for increased ripeness and reduces acidity, Beaucastel’s vines are planted on clay soils
•Varietal Blend—typically 60% Mourvedre, 20% Grenache, 10% Syrah, and 10% Counoise except for the 1998, which had 60% Grenache and only 20% Mourvedre
•Mourvedre cuttings are from Domaine Tempier in Bandol
•Varietal Profile—Mourvedre has small, thick skinned berries that tend to be high in alcohol and tannins and are somewhat gamey in youth.  The tightly formed bunches of Mourvedre are highly susceptible to rot but this is mitigated by the drying influence of the Mistral.  Mourvedre also has excellent antioxidant qualities
•Varietal Aroma and Bouquet—Mourvedre aromas and bouquet include blackberry, spice, an earthy character like forest undergrowth, truffles, tree bark and animale notes like fur, leather, and game
•Mourvedre can be misinterpreted by tasters as brettanomyces
•Viticulture— most vines are Gobelet trained although Syrah is trained on wires in single Guyot, farmed organically since the 1950s and estate grown fruit only
•Vinification—destemming for Mourvedre and Syrah, fermentation in cement tank, then large oak foudres for 8-18 months, bottled after 24 months.  Syrah is fermented in small oak barrels
•Vinification includes vinification a chaud—heating of the must on arrival for extraction of color, flavor and aroma, to slow fermentation and to hault oxidation.  The must is subsequently cooled as it goes into tank.  This heating also breaks long chain molecules to liberate valuable nitrogen for yeast nutrition and greatly reduces sulphur requirements during elevage
•Cellar Recommendations—Hommage requires proper ageing for a minimum of 6-10 years to develop and integrate (depending on vintage), and can age effortlessly for many decades

Availability as of 7/17/07

1998 blend includes 60% Grenache and only 20% Mourvedre
1998 Beaucastel - Chateauneuf du Pape Hommage a Jacques Perrin    $549
WA 100    Drink Date 2003-2033
….” an extraordinary effort, and from a purely hedonistic standpoint, probably my favorite Jacques Perrin”…..Robert Parker

2003 is a blend of 40% Mourvedre, 40% Grenache, 10% Syrah, and 10% Counoise
2003 Beaucastel - Chateauneuf du Pape Hommage a Jacques Perrin    $329
WA 95        Drink Date 2011-2046
….” A 50-year effort”….. Robert Parker

2004 was an exceptional vintage for Mourvedre
2004 Beaucastel - Chateauneuf du Pape Hommage a Jacques Perrin    $349
WA 96-98    Drink Date 2007-2047
…. “The 2004 is potentially one of the legendary Jacques Perrin cuvees since the debut vintage of 1989”….Robert Parker