Tasting of Schmitt's Morey 2005 and Ch. Haut Breton Larigaudiere 2006

We tasted again last week end Domaine Schmitt Morey Saint Denis 2005 and Chateau Haut Breton Larigaudiere Margaux 2006.

We tasted intensively Schmitt's Morey 2005 six months ago. In particular we served it at my brother's wedding. At that time it was fruity, explosive and a bit crazy. Now this wine is getting closed, i.e. it needs to oxydize to express its full potential.
This phenomenon is quite common with great wines from Burgundy and Haut-Medoc. Therefore if one wants to enjoy this wine now, he/she should use of a decanter for a couple of hours and bring (slowly) the wine at 17-18 degrees. Note that Schmitt's Morey is also getting much smoother and nicer. I love this wine that tastes like Morey and nothing else. It is great wine on a great year.

Chateau Haut Breton Larigaudiere 2006 is also rather closed now and requires a decanter. Once properly served it reveals its extraordinary potential. We opened it immediately after getting it from the cellar. Smell was nice then but tannins were just hard. It became balanced and elegant after a couple of hours. And 2 days after opening it was still excellent!