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|Drinking Windows and Values|
|Community Tasting History|
Community Tasting Notes (average 14 notes) - and median of 91 pts. in hiding notes with no text
| ||Tasted by KR66 on 11/15/2014 & rated 91 points: The Leovilles (1961-2003), tasted by the "Linzer Wine Gang" (Josef, Linz (Austria)): Tasted blind. Nose not clean (weak bottle), but in the palate enough sweet ripe fruits and a nice finish. Still very enjoyable, but I suggest to drink rather sooner than later. (1000 views)|
| ||Tasted by William Kelley on 10/29/2014 & rated 91 points: The 1966 Léoville Poyferré is a very attractive wine, which blossoms in the decanter to reveal a detailed bouquet of lifted red and black fruit, cedar, Cuban cigar and graphite-like soil tones. Precise and firm at the core, with the relatively high acids that are characteristic of the vintage, this is leaner than some of its peers, but also quite a concentrated, characterful Poyferré that has retained its youthful juicy vibrancy and cut. (939 views)|
| ||Tasted by LWI on 3/30/2014 & rated 92 points: A healthy wine with some depth, some fruit left, conforting, slightly complex finish. (1285 views)|
| ||Tasted by -E- on 3/29/2014 & rated 89 points: Klar, dyp rødoransje med klar kant. Mild nese med lær, sopp, tobakk og innslag av røde bær. |
Frisk og klar frukt med grei fylde. Bløt og glatt, mangler litt konsentrasjon. Bløte, nedslipte tanniner. Tørr utgang med svakt sursøt frukt. Fin lengde. (1189 views)
| ||Tasted by kenv on 11/7/2013 & rated 91 points: WCC St. Julien (Cafe Capriccio, Albany, NY): [Double-decanted at 5pm.] Very muted nose. Dried fruit. Lovely and long, but past peak. (1312 views)|
| ||Tasted by LelouchViBritannia on 10/24/2012 & rated 90 points: High to mid shoulder. Decanter for 30 minutes. At first smells like dull corked wine which had me worried. But later the odur worn off and evolved to a beautiful wine. No tannins left but still a little bit cherry and mostly earthy/soil like terrior, minerality. All in all a good wine that is 20 years past prime, but still tasting alright. (2404 views)|
| ||Tasted by kingkanu on 12/7/2011 & rated 93 points: Top shoulder fill. Sommelier advised to just decant and serve so we did. Medium body but very bright with only a hint of lightening at the rim. Straight away there's a beautiful cedar and graphite nose with a bunch of blackberry fruit, some leather and animal blends in nicely. In the mouth it's still fresh, good ripe tasting fruit still carries this wine with lovely mature savoury flavours weaving in and out. A beautiful bottle of mature St Julien (3369 views)|
| ||Tasted by Richard Jennings on 9/21/2010 & rated 87 points: Christine Huang's Back in Town (Jimmie's Bar & Ristorante, San Francisco, California): Bricked medium red color with very pale meniscus; murky, tobacco, dried plum, very mature nose; mature, tart red fruit, tart currant, cedar palate with medium-plus acidity and drying tannins; short-medium finish (bottle had a low shoulder fill) (2937 views)|
| ||Tasted by zsherburne on 6/1/2009 & rated 91 points: Wife and I had this with dinner, a simply prepared Fillet Mignon. Lovely wine. We opened the bottle two hours before dinner and did not decant. The capsule had some slight damage and the portion of the cork I could see looked quite grungy so I had some concerns about the condition of the wine. Had a small taste after opening the bottle and while the wine had not turned but it did seem non-descript (not much nose, mouth feel, or flavors). An hour in took another small taste and began preparing dinner; at this point wine was opening up but still a little tight but the nose was starting to show the smells of it's terroir. Two hours in dinner was ready and the wine was opening up nicely, tannins were soft and dusty when paired with the steak the wine showed nicely. the wine continued to evolve over a total of five hours at times having a touch of sweetness and cherries on the initial taste, then moving on to a more dry experience with mellow tannins and a soft, pleasant mouth feel . Reminded me of why I so enjoy Bordeaux with some age on it. My perception is that the wine is in it's declining years but was a wonderful experience. (3972 views)|
| ||Tasted by steffenpelz on 12/25/2007: Christmas Day Food and Wine: Low shoulder fill and signs of heavy seepage. Was pretty clear to me that this is over the hill. I opened it and just smelling it was enough to pour it down the drain. I imagine that this was what raw sewage water smells like. Yuck. (4586 views)|
| ||Tasted by brucegolfer on 11/10/2007 flawed bottle: Too bad, but this was vinegar. (4088 views)|
| ||Tasted by dlo on 12/24/2006 & rated 92 points: We decided to open this bottle during Christmas Eve dinner. The bottle belonged to my father and it seemed like the perfect occasion to open something special. After consulting some wine shops, we decided that it would be best not to decant the delicate wine, but to open the bottle and let it sit for a couple hours. The cork was complete soaked through and the wine reached just to base of the neck. Heavy sediment at the bottom of the bottle. After carefully opening, the wine, the nose seemed very closed with an earthy tone. We let it sit through the first three dinner courses and then served in large Riedel Bordeaux glasses. The color was a deep copper-brown-red with nice tint right to the edge. The nose opened up into a complex mix of earth, burnt wood, and tobacco. The taste was equally complex and difficult to articulate. A mix of earthy tones, tobacco, burnt cedar with a long, complex finish that hung on my palate. I think this wine is slightly passed its drinking window and a little unbalanced, but it is very drinkable and enjoyable. This was an excellent mature Bordeaux that thrilled everyone at dinner after 40 years in the bottle. Cheers Dad. (3495 views)|
| ||Tasted by bacchus on 1/1/1998 & rated 90 points: great bottle. still going strong. (3857 views)|
| ||Tasted by bacchus on 1/1/1990 & rated 90 points: outstanding bottle (3748 views)|
NOTE: Scores and reviews are the property of View From the Cellar and RJonWine.com. (manage subscription channels)
|By John Gilman|
View From the Cellar, May/Jun 2008, Issue #15, The 1966 Bordeaux Vintage Revisited
(Château Leoville-Poyferré (served from magnum)) Login and sign up and see review text.
|By Richard Jennings|
(Château Léoville Poyferré) Bricked medium red color with very pale meniscus; murky, tobacco, dried plum, very mature nose; mature, tart red fruit, tart currant, cedar palate with medium-plus acidity and drying tannins; short-medium finish (bottle had a low shoulder fill) 87 points
Château Léoville Poyferré Producer website - Read more about Chateau Leoville Poyferre
Red Bordeaux Blend Read about the grapes used to produce Bordeaux The variety Red Bordeaux Blend in CellarTracker implies any blend using any or all of the five traditional Bordeaux varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. As such, this is used worldwide, whether for wines from Bordeaux, Meritages from California and Canada, some Super-Tuscan wines etc.
France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Bordeaux Bordeaux Wine Guide
Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux)
History of Bordeaux
History of 1855 Bordeaux Classification
Médoc Vins du Médoc (Conseil des Vins du Médoc) - Read More about the Medoc
The eight precisely defined appellations of the whole of the Médoc (from Blanquefort Brook to the north of the Bordeaux built-up area, almost to the Pointe de Grave) may claim the Médoc appellation. But there is also a specific territory in the north of the peninsula which produces exclusively wines with this appellation. In the great majority, the Médocs come from the north of the peninsula. The great individuality of this region is that the number of vines has increased more recently here than elsewhere, apart from a few isolated spots where vines have grown for many years. Today, the size of the small estate has brought about the development of a powerful co-operative movement. Four co-operatives out of five belong to the group called Unimédoc which ensures aging, bottling and marketing a large proportion of their wines.
St. Julien Read more detailed information on St. Julien and its wines The seventeenth century pioneers Traces are to be found of a Saint-Julien de Rintrac, perhaps Saint-Julien's earliest name, as from the thirteenth century. But we have to wait until the seventeenth century pioneers, urban and rural aristocrats, discover the exceptional merits of these terroirs.
Traces of this system still exist today in the structure of estates within the appellation: by the side of the two villages of Beychevelle and Saint-Julien, the large estates are heavily preponderant, representing more than four fifths of the total surface of vineyards.
The terrain is practically identical over all the commune. Only the proximity of the estuary, sometimes close, sometimes further away, can cause slight variations in climate. In fact, Saint-Julien-Beychevelle's layer of gravel takes the form of a huge rectangle over 3 miles long and 2 miles wide. And the alluvial deposits are particularly well fragmented into ridges of Garonne gravel of the early Quaternary. Accordingly, the vines are safeguarded from stagnant water.
The wines from the Saint-Julien appellation may be recognized by their unparalleled bouquet, particularly harmonious and mild. They have a fine deep colour and combine the finesse of their aromas and a solid constitution. They have body, are very rich in flavour and have a delicious and delicate bouquet.
Production conditions (Decree dated November 14, 1936)
In order to have the right to the Saint-Julien appellation of controlled origin, red wines must:
- come from the commune of Saint-Julien and from precisely defined parcels in the communes of Cussac, and Saint-Laurent, "excluding the parcels situated on recent alluvium and sand on impermeable subsoils",
- satisfy precise production conditions: grape-varieties (Cabernet-Sauvignon, Cabernet-Franc, Carmenère, Merlot Noir, Petit Verdot, Cot or Malbec), minimum of sugar (178 grammes - 6.27 oz. - per litre of must) degree (an acquired 10°5) base yield (45 hectolitres per hectare).