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La Lagune 2000 vs 2010


#1

Went to Boisdale in Canary Wharf tonight & could not help but notice the 2000 La Lagune on the wine list. Having tried the other day the 2010 version from TWS, could not resist the temptation & asked them to cork it for us.

The initial impression was that the 2000 was a pale shadow of the 2010: thin, characterless, lifeless & far too smooth for what I was hoping to experience.

This made me worry: perhaps my taste is simply not refined enough? I can’t see the ephemeral higher order beauty for my eyes had never seen but the simplest forms of ordinary life? I don’t have enough taste buds? How many do I have? How many more taste buds would I have left now if it was not for the countless bottles of cote de bordeaux et al that I consumed over the years? Why were my formative years largely spent on drinking rose, of all things? Was there any hope for me?

However, as the evening progressed I could presently notice the demonic effect of La Lagune: the ‘lifeless’, ‘thin’ started to expand into ‘live & kicking’ & ‘large’ until I could clearly feel that the planet Earth did in fact contain inside another hidden planet ‘of a significantly larger size’.

That was the precise moment when one would expect the Angel of the Odd to walk in. But alas, to be paid a visit by the Chief Teufel it would need to be Lafit, otherwise you would be accused of ‘trying to insult an Angel & a Gentleman’ with existentially insignificant affairs.

But it proves my earlier findings that La Lagune has demons inside, now confirmed over two different vintages.


#2

That’s not atypical for a restaurant wine drinking experience IME. Bordeaux likes time out of the bottle before it displays its best, quite often a surprisingly long time.

I had a 1998 Ch.Leoville-Barton recently which I gave an aggressive decent 4 hours before serving and that was only just enough, it continued to evolve over the 45 minutes it was being drunk. A 2000 Ségla was no different. Hence it can be difficult to get the best from Claret with a bottle opened at the table, I’ve resorted to using two glasses and sloshing it between them a few times.

La Lagune’s Petit Verdot can deceive you in this respect, giving a delicacy on the nose from the moment the cork’s out, but the main body of the wine is still asleep. Another that requires a good decant and to be served slightly cooler than many IMO to experience all of its qualities, I’d consider them angels rather than demons though.:innocent:

So what’s the answer? Seeking out BYO friendly restaurants and taking your pre-decanted wine is one method. Despite corkage charges of £20-30/btl you don’t have to go far up the wine list before it makes economic sense too.


Taste buds. Typically we have 2000-9000, each made up of 75-150 receptors, each is replaced every 10-14 days but as we age the total number declines as some fail to be replaced. Whether we kill them through the excesses of youth is uncertain… I really hope not as too much home made wiśniówka danced across mine.


#3

Never knew BYOs ever existed. What a bright idea. Each time saves at least 200 taste buds, probably


#4

What does this mean?


#5

This is a reference to Edgar Alan Poe whose character in ‘The Angel of the Odd’ is a lafit abuser


#6

Ah, now it all makes sense.

Thanks for clearing it up.

Ps *Allan :wink:


#7

2 fantastic vintages of one of my favourite Bordeaux wines, lucky enough to have one 1996 and 2 2001’s left in my collection. Agree that any red that isn’t of extreme old age, at least at this sort of quality level needs time to decant for maximum pleasure!


#8

Yes, quite. But he was not even Allan to begin with, I think he adopted at some point the name (or surname) of his evil step father hoping to win his approval, but alas.


#9

Great fact! Should have got him a Wine society membership though.


#10

I have occasionally asked a restaurant to open or decant a wine a few hours before I arrive. Obviously this only works if you plan ahead and know the restaurant and its wine list. The strategy has worked well when I have hosted a special meal in a restaurant rather than at home.

Some years ago, a new landlord took over a pub/ restaurant in the village where I lived and had rooted around in the cellar finding some ‘old’ wine which he was going to list at bargain prices. The look on his face when I pre-ordered a first growth claret at £3.50 for dinner that evening obviously alerted him to the fact that they were worth more than he had realised. When we arrived for dinner, the devious b****r had delisted the bargains! I was never very good at maintaining a poker face to hide my thinking!


#11

I am thinking: a corrupt waiter could doubly benefit from BYO: not only do they get £30 corking ‘fee’ at no phydical resource expenditure, but they can also potentially bill the venue for some ‘£75 Chateau Lary 2017’ as if it did get sold…


#12

This talk of BYO restaurants has led me to start a new thread. Hopefully everyone can share a few favourites.