Tell me that doesn't make you a little bit thirsty. Try to spot the bottles that have let go. And try to interpret what the numbers on the placards mean. They're coded - the first number is the location in the cellars, the second is a code describing the wine that is inside, and the final number indicates the number of bottles. All in code . . . you know, in case the Germans decide to invade again.
DF
Those photos are very cool, how old is the champagne that is all covered in dust? Is it that old or just a very dusty environment?
ReplyDeleteThanks Jason. The bottles here are Dom Ruinart - the dust collects very quick, the wine would not have been in here for longer than 3 or 4 years. It's a combination of the humidity inside and the machinery they use. Look on at the photos I took at Moet - the bottles are just covered in what looked like thick layers of mold in a matter of months.
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