61 Ducru and 71 TBA

Dinner at a friend's home.

1961 Ducru-Beaucaillou, en demi-bouteille - level was low shoulder. Popped and poured. Nose was very fragrant, like sweet grass, with a little leather. Reasonably bretty and savory, with some animal notes. Drinking reasonably well.

1971 Joh. Jos. Prüm Wehlener Sonnenuhr Riesling Trockenbeerenauslese - started drinking more than 2 hours after opening. Nose was really fragrant, really rich and unctuous on the palate, with a beautiful fragrance in the mouth and good sweetness, of course. Was there also a little eucalyptus on the nose? Second pour was more than 2½ hours after opening, and the wine was now really open with notes of polyurethane, orange marmalade, and saffron. Lovely level of acidity to balance out the sweetness and richness. Around 4 hours after opening, the palate had become very soft.

1997 Pégau Cuvée Justine - started drinking 20 minutes after opening without decanting. This was pretty good already but even better another 20 minutes later with nice notes of leather and a bit of smoke. Pretty rich on the palate with lots of depth, but this turned more alcoholic about 2 hours after opening.

2021 Scheuermann Chardonnay Deidesheim - the nose was definitely toasty and a little reductive. There was some ripeness here but the wine still had good overall acidity. Not bad at all.

2021 Scheuermann Pinot Noir Gelber Sandstein - this needed more than 30 minutes to open up, and the nose was still very oaky, and a little bongwater.