The 1969 (47 year-old) queen of white Burgundy, Le Montrachaet from Bernard Grivelet, at 13% alcohol, scored 19 Dionysian points! Gold. It was creamy, soft and it lingered forever on the palate.
I do not recommend aging any dry whites this long, but it proved that great wine, balanced with natural acids, and stored in a cold, dark cellar with no vibrations near it, can and do age into unique tasting experiences.
New releases will cost over $300 a bottle and up to $500, but back then, in 1972, it cost under $30. This Chateau Grivelet white Burgundy was nearly a perfect 20.
The 1969 was the feature item; the baked halibut, spinach, radish and inion & white grapes help showcase the rare old wine.
Begin aging a few Bordeaux, Burgundies and some Italian reds and you’ll treat yourself in just a few years. In vino veritas.
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