Tasting Notes:

Wine Spectator:

“Very ripe, almost too ripe. Dark ruby-garnet in color. Plenty of berry and chocolate aromas with a floral hint. Full-bodied, with very chewy tannins and a lot of alcohol. A little light on the finish.–1982 Bordeaux horizontal. Drink now.” (11/98)

Robert Parker:

“Light to medium ruby with significant lightening at the edge, the 1982 D’Issan is fully mature. The wine offers smoky berry fruit in its modest aromatics. Light to medium-bodied and soft, with some tannin and acidity…” (12/95)

Bottle Size:

750 mL

Storage History:

Always stored in a climate controlled cellar.

Condition:

This wine has color precipitated. DISCOUNTED!

The bottle shown is the exact bottle you will receive.

Here is some information about color precipitation in red wines:

About Colour and Tannin Precipitation in Red Wines

1. What is it?
During the aging process, some red wines may deposit a thin dusting of solid
precipitate on the inside surfaces of the wine bottle.

2. Where does it come from?
Contrary to what some people may think, this precipitate is not the result of poor
filtration, spoilage, re-fermentation of the wine, or any sort of winemaking faults. It
is a result of the natural aging process. The same process that makes wine
smoother with age causes the precipitate. Tannins, compounds that make some
red wines taste astringent in their youth, combine with natural pigments in the
wine and precipitate out of the wine as a solid. As the tannins precipitate, the red
wine becomes smoother.

3. Does the precipitation adversely affect the quality of the wine.
No. The precipitation is not a defect in the wine. The wine actually improves and
becomes smoother as a result of the precipitation. The wine will remain clear as
long as the bottle is not shaken excessively.

4. Are some red wines more likely to develop precipitate than others?
Although any red wine can precipitate tannins, in general, the fuller bodied,
darker coloured, more age-worthy wines will precipitate more than lighter,
younger-drinking reds. Usually, higher quality wines will be more prone to
throwing a precipitate.

5. What can be done to prevent this precipitation?
Commercial wineries tend to hold their wines in bulk and at refrigeration
temperatures for at least 1 year, allowing much of the precipitation to take place
before bottling. This is the only good preventative measure for bottle dusting.
Filtration, fining and other treatments will not prevent the precipitate from forming.

6. What is the best method of serving this wine?
Usually, the precipitate will adhere to the inside surfaces of the bottle, and the
wine can be safely poured into glasses. If there is a heavy precipitate, decanting
the wine prior to serving is recommended.

Sources:
Modern Winemaking. Philip Jackisch, 1985. Published by Cornell University Press, Ithaca, NY. P. 226
Exploring Wine: The Culinary Institute of America’s complete guide to wines of the world. Steven Kolpan, Brian H.
Smith, Michael A. Weiss, 1996. Published by John Wiley and Sons. New York, N.Y. P. 573
BC Liquor Stores Web Site: Encyclopaedic Glossary. November, 2002
www.bcliquorstres.com/glossary.cfm?term=Sediment.
Wine Education Site – Aging Wine November, 2002 www.wineeducation.org/text/aging.html