Oldies & maybe goodies?

[pc79]

Hi All,

There are quite a few bottles of dusty old whites which have been stored long term at work (in a Liebherr, constant temp), and with the office being relocated shortly these may be up for grabs. I figure that most have probably fallen over the edge by now, but has anyone had any experience with the below and can offer advice as to the quality, or lifespan. I know that the easiest way is to crack them and try for myself, but this might not go down to well if they start going missing.

1993 Leo Buring PW33 Watervale Rhine Riesling
1996 Howard Park Chardonnay
1996 Moss Wood Semillon
1997 Mountadam Chardonnay

I'd say that these will either be drunk at our upcoming friday night drinks, or may potentially be given away - should i line up for any?

Cheers

[Adair]

Seriously pc79, if those wines have been stored well, each one should be more than drinkable and some should be exceptional. As a lover of aged whites, I would love to be there. I realise my next comment can be taken snobbishly or wankerly, but I would not open these for a crowd, as they will probably not understand them. Make sure your work mates that you open them for are willing to take the time to try to appreciate them. And if they do not, make sure you take the open bottles home for the weekend!

[sparky]

Yeah, what he said..

I'd really avoid opening them with a Friday night work crowd that probably hasn't tasted a white wine over 2 years old. Why don't you generously offer to shoot down the local for a few bottles of Sauvi Plonk and do a one for one swap? Win-win ..

Besides that, I've always found that old whites need some quiet time and contemplation which I doubt you're going to get over the work Liebherr on a Friday night while the office bore is pontificating on all the office misdemeanours for the week and demanding to know who took the last packet of staples.

[Waiters Friend]

Yeah, what he said..

I'd really avoid opening them with a Friday night work crowd that probably hasn't tasted a white wine over 2 years old. Why don't you generously offer to shoot down the local for a few bottles of Sauvi Plonk and do a one for one swap? Win-win ..

Besides that, I've always found that old whites need some quiet time and contemplation which I doubt you're going to get over the work Liebherr on a Friday night while the office bore is pontificating on all the office misdemeanours for the week and demanding to know who took the last packet of staples.

I second Sparky's advice, and the offer to purchase or swap for 'fresher' wines is a good one.

However, even with good storage, I imagine most if not all of those wines will be under cork - it might be too much to expect a 100% 'clean' strike rate.

[peckel]

Hi there,

I have a few bottles of the 95 Howard Park Chardonnay, it is still quite an interesting wine, it is getting a bit 'fat' with the acid starting to decline on the mid to back palate, however you have your burnt toffee on the nose and a little bit of stone fruit still in there, so i'd certainly take a punt on the 96

[Adair]

However, even with good storage, I imagine most if not all of those wines will be under cork - it might be too much to expect a 100% 'clean' strike rate.

Yeah, good point... but if the average incidence of TCA is 5%, and you add a few more % for random oxidation, say now up to 8%, and oppose this to the fact that they are quality wines with the producers using quality corks meaning that TCA incidence should be lower than average, as I suspect random oxidation should be as well. So, if I had paid for them, I would be hopeful of a clean slate, but yes, that didn't mean much for the 2002 Clonakilla Shiraz Viognier I opened a few weeks ago!

[Adair]

Hi there,

I have a few bottles of the 95 Howard Park Chardonnay, it is still quite an interesting wine, it is getting a bit 'fat' with the acid starting to decline on the mid to back palate, however you have your burnt toffee on the nose and a little bit of stone fruit still in there, so i'd certainly take a punt on the 96

Love a good Chardonnay that has got fat (toffee and creamy) from age (as opposed to youthful ripeness) but still has just enough acid. Yum!

[pc79]

Great, thanks everyone for your intuitive advice. I might hang tight and shotgun for hand outs when we move (if in fact they dont meet their maker prior to that), or could just lob a few wither hills in there as a sneaky swap.

[Adair]

Now you are thinking correctly!

[tos]

In my opinion, open them at the work drinks if you've got some decent glassware. If people enjoy them then great ... if not you drink them anyway (assuming they are worth drinking).

Don't be precious - share it around.

[via collins]

This reads like a woonderful opportunity, and one that would be entirely lost on Friday night office drinks.

Sparky is on the money with her strategy. Is it snobbish to get these bottles near people that might appreciate them? Not for one second.

The environment of end of week office drinks is the polar opposite of what aged wines deserve. Some peace and quiet, and a moment or two to consider is what they're crying out for. Sure, they may all end up having jumped a shark of some sort, but the chance of one, two or even three coming through shining is one worth fighting for.

Really look forward to the notes!