دومين دو بومار كوار دو شوم 1967، وادي لوار

Opened it on a whim with blue cheese, and the browned sugar and honey notes wrapped around the acidity beautifully—it’s rich but somehow still bright. The recork in 2002 doesn’t feel like a drawback; it just drinks like a matured treasure.

I was blown away by how the caramelized citrus and browned sugar notes balanced with that vibrant acidity—it didn’t feel cloying at all. Even after all these years, the white truffle complexity came through beautifully.

For a 1967, this is startlingly alive—the browned sugar and honey coat your tongue while that vibrant acidity keeps every sip from feeling heavy. Opened it last week after recorking decades ago, and it drank like a much younger wine. A special-occasion bottle that actually delivers.