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If you set the bottle s up at the right angle it’s easier to decant in the traditional way, but siphoning is certainly fine.
Rinsing the last bit of solid sediment out of the bottle with WATER is a mistake, though.
The ’66 & 70 are great & have been ready for some time – & don’t ignore the ’64! . . . but I’m drinking ’98 & ’00 St. Emilion’s Now!?!
CHEERS!
The two bottles were my grandfather’s at one time, so I never purchased them, They just sat for 65 years waiting for me to be disappointed. To last that long, your Latour should be in a very cold cellar. Michael Broadbent certainly prefered the 1928, but noted that it took 50 years to ‘come round’.
1934 Latour is not very good in my experience. I had it twice. It sounds glamorous but my girlfriend said Ribena was better, and she was right. It was a bit sour, despite being well stored since it was bottled. I guess it just doesn’t last forever- but why should that be a surprise? Perhaps it suffered from a lack of siphoning? That looks like a step too far to me.
How was your ’34? Your bottle looked to be in pretty good shape. I’ve had that vintage once and enjoyed it, and will be hosting a 1934 horizontal (believe it or not) this September – inspired by lovely bottles of Lafite and Cheval Blanc of that year.