Differences

This shows you the differences between two versions of the page.

--- germain_henri [2023/11/01 13:31]
doncornwell [BACKGROUND INFORMATION]
+++ germain_henri [2023/11/01 13:45] (current)
doncornwell
@@ Line 3: / Line 3: @@
 ==== BACKGROUND INFORMATION ====
-  * [Ed Note [Don Cornwell]:  Somehow this producer page was deleted previously.  This producer is someone I classify as a Category I producer, meaning that this producer's wines suffer way too frequent premature oxidation.
+  * [Ed Note [Don Cornwell]:  Somehow this producer page was deleted previously.  This producer is someone I classify as a **Category I Highest Premox Incidence Producer**
   * Per Jasper Morris:  The grapes are not crushed before pressing and spend from 12 to 18 months in barrel, 228 litre size from Damy, with 20% new wood.
 === 2010 ===
-  * 2010 Meursault Perrieres (Feb. 7, 2018):  Tasted at 2010 Vintage Assessment Dinner.  Not oxidized, but little resemblance to Meursault Perrieres  (Don Cornwell)
+  * **2010 Meursault Perrieres** (Feb. 7, 2018): Tasted at 2010 Vintage Assessment Dinner.  Not oxidized, nice, but little resemblance to Meursault Perrieres  (Don Cornwell)
+  * **2010 Meursault Perrieres** (Jan. 10, 2019): Notably oxidized. Tossed (Don Cornwell)
+  * **2010 Meursault Perrieres** (March 30, 2020): Oxidized.  (Don Cornwell)
 === 2011 ===
-  * 2011 Meursault Perrieres (Feb. 18, 2019):  Tasted at 2011 Vintage Assessment Dinner.  Ten of fourteen tasters said that this was advanced.  Don Cornwell)
+  * **2011 Meursault Perrieres** (Feb. 18, 2019):  Tasted at 2011 Vintage Assessment Dinner.  Ten of fourteen tasters said that this was advanced.  (Don Cornwell)
+=== 2012 ===
+  * **2012 Meursault Perrieres** (Sept. 3, 2023):  First bottle was completely oxidized.  Second bottle was partially oxidized and almost drinkable.  (Don Cornwell)