half vs full

[g-man]

I know in the past we have done some glorious tastings in the name of knowledge.

namely; from mag vs from 750,
a comparison of different glasses,
a comparison of coffee filter vs cheese cloth vs non filtered.

but I was wondering did anybody ever do a 375 vs 750 tasting?

Anecdotally i know people say that 375 "ages" faster, but is that really true?

can we do a blind tasting of 375 v 750s from old to new and see if that's really the case?

[DRT]

We did a comparative tasting of 375ml v 750ml v 3000ml Sandeman Vau at The Bunghole. We also purchased some ex-cellars Sym 375mls and 750mls. In both cases the 375mls are much more advanced.

The only way to do a proper comparison is to source the same wines in different formats from the same source. The only practical way to do that with mature stuff if from the shippers.

[jdaw1]

We did a comparative tasting of 375ml v 750ml v 3000ml Sandeman Vau at The Bunghole. We also purchased some ex-cellars Sym 375mls and 750mls. In both cases the 375mls are much more advanced.

Actually, we did 375ml v 750ml, and on a different occasion did 375ml v 3000ml (which I have also done at home). But I agree that the 375s were much more evolved.

[djewesbury]

And we did the 375 v 700 of the Niepoort 2000 with bottles supplied by Niepoort. On this occasion the half was less developed, which Dirk reckoned was due to where the bottles were stored in the lodge at Gaia.

[AW77]

In view of your past experiments is there a formula you can devise regarding the evolution of half bottles vs standard bottles? I.e. can you say that HBs are x years more evolved than standard bottles? Or does it all depend on singular factors (producer, vintage, storing conditions etc.) which rule out generalisations?
Having tasted a HB of Warre Cavadinha '98 recently, I wonder how long I will have to wait for the standard bottle to reach the maturity I liked in the HB.

[djewesbury]

In view of your past experiments is there a formula you can devise regarding the evolution of half bottles vs standard bottles? I.e. can you say that HBs are x years more evolved than standard bottles? Or does it all depend on singular factors (producer, vintage, storing conditions etc.) which rule out generalisations?
Having tasted a HB of Warre Cavadinha '98 recently, I wonder how long I will have to wait for the standard bottle to reach the maturity I liked in the HB.

There can't be any standard formula for exactly the reasons you mention. The Niepoort experiment showed this I think: the reverse of what we generally expect, and with bottles direct from Gaia. If you only drink bottles stored at Berry Bros since release, then maybe you can work out your own rules of thumb. But even then it would be highly subjective.