I have not tried whiskys with a maturation in Côte-Rôtie wine barrels and I am pleasantly surprised. I tend to be a bit skeptical about maturing (especially "finish"), because with such a finish, you can give something to a meaningless whisky and make it a "better" whisky. This mix is successful and the whisky remains in the foreground despite the participating red wine barrels.
First published here: https://fosm.de/tasting-glenmorangie-grand-vintage-malt-1989-2nd-release-bond-house-no-1/
Lychee and wine gum are my first thought. Then roasted flavors come to light: baked apple and a few almond pieces strewn over it. A sweet vanilla sauce wafts in the background quite discreetly. I discover many new flavors that I can not match. This is probably due to the Côte-Rôtie wine barrels. This could be described as very light tropical fruits. The original malt is still clearly present but blends flavors technically with the red wine notes. The longer he gets time, the more flavors come to light.
Hmm. A subtle sweetness and a very round mouthfeel with a hint of pepper. Wine gum and exotic fruits. That's it again, the baked apple.
In the finish a small kick comes from the red wine. A strong wine taste, which is quickly gone and still a little for eucalyptus with lemon releases the stage. Slight wood note mixed with leather.