Maury from 1969

Bottles from the 1960s are rarities which because of their age can be a dodgy buy, but certain wines especially the oxidised styles make it less of a gamble. Maury is one of those southern French appellations for fortified dessert wines which allow oxidative aging. In that part of France, it can be done by aging the new wine in transparent glass demijohns which have been left with a small air space at the top, and which are then left in the open for say a year or so, come rain, shine or snow. Subsequent aging can be done in barrels in the cellars. I encountered the above wine in London in the summer of 2010, and of course could not resist getting a bottle. I shall look forward to tasting this 40-something treasure!