Wimbledon Doty: 1966 Horitzontal - Bunghole, June 27th - 7pm

[jdaw1]

Dow or Warre? The bottle, zoomed-in:

[RAYC]

Am intrigued! My guess is Warre.

This selo does not look to me like one from 1968. My guess is that capsule and selo were applied some time after, and that the mistake occurred then (as opposed to at time of bottling in a moulded "Warre 1966" bottle).

[jdaw1]

Updated draft of the placemats.

• +Niepoort, with cost division TBD.

[RAYC]

Fonseca double decated at 9.00. Smells superb.

Dow uncorked at 9.10 (to be decanted at noon-ish). Also smells superb.

Niepoort de-waxed at 9.20 - to be double decanted at noon-ish.

[DRT]

Gould Campbell already in the care of TBH and will be decanted around 1-2pm.

[jdaw1]

Dow, says the capsule.
Warre, says the label.
Warre, says the bottle glass.
Warre, says the cork.

The ‟D,W” is decanted, and seems in fair shape, even if a little paler than excellent. A few hours breathing might help.

Usual start time of 6½pm?

[uncle tom]

Taylor, Offley and Sandeman decanted

[RAYC]

Niepoort double decanted between 12.30 and 12.45. Seems promising.

Dow paler than expected but still smells lovely - herbal, floral tea-like (rose hips?)

[PhilW]

Warre decanted. A huge (really huge) amount of sediment, both large and fine.
Mayer Sworder's English bottling, so EB/OB comparison with Julian's bottle may be viable, assuming we trust the label.

[RAYC]

A huge (really huge) amount of sediment

Equivalent, say, to a lunchtime glass of port...?!

[jdaw1]

Usual start time of 6½pm?

Usual start time of 6½pm.

[jdaw1]

Links:

• Review of the evening as a whole;
• 1966 Fonseca;
• 1966 Taylor;
• 1966 Croft;
• 1966 Niepoort;
• 1966 Sandeman;
• 1966 Offley;
• 1966 Dow;
• 1966 Graham;
• 1966 Warre (probably);
• 1966 Gould Campbell;
• 1966 Warre;
• 1966 Quinta do Noval;
• Placemats;
• Planning and arrangements;
• 1966 Château Cantenac Brown;
• 1966 Château Langoa Barton.

[Alex Bridgeman]

Usual start time of 6½pm?

I am assuming so, and am leaving the office in Bracknell now. It normally takes me 2 hours to get the car parked and a few minutes more to get to TBH.

Graham '66 was decanted at 1pm and appeared / smelt / tasted to be in fine form. See you all later.