1993 and 1995 Peter Michael Mon Plaisir chards gave their lives for the cause this week...
Both have alot of structure to hold to their age.
'Steely' and limestone flavors, with just a touch of butterscotch and the 'sour milk' trace of malolactic fermentation. They had well maintained projections of their acidity....part of the original backbone that was still fully intact.
Minimal wood. Just enough to act as a trustworthy body guard and keep away oxidized flavors.
Both are ready this week, for sure.
The '95 gave a whiff of wet cardboard before it aired out.
I would drink them both again, on purpose.
They appear for cheap on some of the wine companies' sites. I've seen both in the mid-upper thirties.
