When I organise a vertical tasting at Laroze, I decant the very young wines such as the 2006 and 2005 vintages three hours before and the earlier vintages of Laroze and Lafleur Laroze, an hour and a half prior to the tasting. My carafes are not as wide as the one in the photo.
The older Lafleur Laroze vintages from 2001 to 2003 are just opened. I pour out a few centilitres from the bottle, which also enables me to taste the wine, to increase the surface area of the wine in contact with the air an hour and a half before.
It is best to serve an old vintage at a slightly cooler temperature, which will raise the aromatic freshness, whereas a temperature which is too high will accentuate the alcohol content. If you don’t allow wines any time to breathe, they will appear tight and closed for a while. Letting the air in enables the aromas to express themselves and the tannins to become silky and velvety.
What are great today:1994 to 20012003, 2002: drink now or wait.
The older Lafleur Laroze vintages from 2001 to 2003 are just opened. I pour out a few centilitres from the bottle, which also enables me to taste the wine, to increase the surface area of the wine in contact with the air an hour and a half before.
It is best to serve an old vintage at a slightly cooler temperature, which will raise the aromatic freshness, whereas a temperature which is too high will accentuate the alcohol content. If you don’t allow wines any time to breathe, they will appear tight and closed for a while. Letting the air in enables the aromas to express themselves and the tannins to become silky and velvety.
What are great today:1994 to 20012003, 2002: drink now or wait.
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