Easy Quem, easy go
Mwahahahahahahahaa! I have seen the future, and it is skint. But I don't care, for I have tasted the nectar of the gods. Also, the ambrosia. And when I say ambrosia, I do not mean rice. Oh no. d'Yquem and roquefort for tea, that's me.
I'm sorry to say that I have got in with a bad crowd. I don't know who started it, The Big Egg or SmallFierceGlasses, but once the idea was floated, there was a certain unavoidable Juggernautiness about it. ThisYear'sTallAustralian was simply rolled over. I feel slightly bad about that, but only ever so slightly, for I have supped of the sap of the lotos, the blessed fluid that goes by the earthly name of Chateau d'Yquem '96.
A rich dark gold in colour, and with an intense aroma of seville orange marmalade - but with an underlying hint of earthiness, the wine (wine! There should be another word for such a superior substance as this) was sweet, powerfully acid, almost smoky-seeming, the flavour of marmalade being joined by a hint of butteriness. But so fresh. Eight years old, it might have been vinified only this month.
We drank it, in part, on bended knee, and on reflection, we ought to have sent out for hats, in order that we might doff them.
Chateau d'Yquem '96 18+/20.