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| Community Tasting History |
| Community Tasting Notes (average 86.7 pts. and median of 90 pts. in 20 notes) - hiding notes with no text | | | Tasted by acyso on 11/5/2023 flawed bottle: Sunday hangout (Glencoe, IL): Oxidized. (1143 views) | | | Tasted by vetty on 3/30/2023 & rated 94 points: This bottle is in a very good condition.
Aroma of sweetness, stone fruits like apricot, leather, a little bit earth, a little bit mushroom, yeast. It's complicated.
High flavour intensity. relatively deep and broad. long finish.
good acidity with melted tanning.
Very elegant (1174 views) | | | Tasted by Law5guy on 3/12/2022 & rated 88 points: A bottle left over from a restaurant owned by the father of a friend. I have no idea how it was stored before we bought it. Extremely tight cork. Even a Durand didn't do much more than make a hole in the cork. Decanted maybe 20 minutes, some sediment, and poured.
Definitely mature, of course. Fruit fading but still quite real. Still balanced. Mature elegance. "I may be old, so I don't have to try to impress you." No bricking, medium dark plum color. Scant nose, but what was there was an enjoyable prelude to its maturity on the palate. An enjoyable experience. (2231 views) | | | Tasted by AllRed on 12/26/2020: A bottle that we inherited nearly eight years ago which had been abandoned at our former supper club. We have had it standing as a display since we took possession of it. I had to move the bottle and carelessly grabbed it and pushed the cork down. May as well try it, right? Tawny brown color. Nose shows something a bit nutty, almost sherry, but also some red berry fruit underneath. There's still some fruit on the palate too, though not much, but it's certainly not undrinkable. As I noted, this bottle was for display and we never intended to drink it given the lack of proper storage for a lengthy unknown time, but the fact that this still had some minor charm just goes to show how resilient wine really is. I'd imagine bottles that had actually been cared for would be rather enjoyable even today. (3622 views) | | | Tasted by Autopilot on 8/9/2020 & rated 90 points: This great wine had a beautiful perfume on opening, which dissipated on pouring. I tasted it over two consecutive evenings. It had a translucent ruby red colour the first night and a very light taste. The second night it had developed a deeper colour and a fuller-bodied taste of blackberries. Before I opened it, I was afraid the wine was past it, but aside from the cork disintegrating, it was still a delightful experience. (3582 views) | | | Tasted by sawira on 9/1/2017 & rated 91 points: A Night to Remember - Don and Sally's 50th Wedding Anniversary (Don and Sally's Home): Incredibly pale color, almost see through pale pink/red. Slightly oxidized nose, which completely disappeared on the palate. All things feminine and graceful - lead pencil, graphite, cassis, warm hints of remaining red fruit, but mostly awash in tertiaries. Supremely elegant, but this paled in its soft femininity next to the Latour. Remarkable, but on the downhill slide. (8451 views) | | | Tasted by Double-A on 8/9/2016 & rated 70 points: Visually muddy, lacks clarity. Not so much sediment as the wine and its tannin are coming apart at the seams. Reductive and oxidized nose, but still recognizable as Bordeaux. Light and textured body with tangy acidity. Barely drinkable but still interesting to have had the experience. Made me appreciate the '68 Petrus all the more.
Sampled from a bottle with questionable storage history. Low ullage. (8475 views) | | | Tasted by RockinCabs on 7/25/2016 & rated 89 points: Nose: Opened with all ashy cigar, but then opened a bit to show more classic lafite nose of Tobacco, Red Cherry, All Spice and Fine Oak. Palate: Much thinner than the Mouton that accompanied, but it had moments where it really popped with gorgeous Pauillac notes of Cassis, Violets and Cigar Cuttings. Finish: Tart at times and showing more cranberry fruit than the cherry in the mid palate.
Overall nice, and a special opportunity to drink it with the Mouton. However tonight I much preferred the elegance that was left in the Mouton. (7901 views) | | | Tasted by englishman's claret on 7/23/2016 & rated 90 points: Tasted with the 67 Mouton (thanks Phil!) and again, my main surprise here was that these wines were alive to begin with. A thin profile; currant, unripe tannins lending it a bit of a vegetal quality, pencil. Not bad at all given the year but not quite ripe enough to please. (7047 views) | | | Tasted by peternelson on 7/9/2016 & rated 89 points: Very pale, watery amber color; sour cherry note, slight chemical-aldehyde-band-aid thing I couldn't put my finger on--sort of a light balsamic aspect with dried leaves, musty cellar wall, olive brine. Clearly this is over, leaving faint aromatic remnants for all of us to try to cling on to. Very light body with virtually no tannins left. Finish dropped off quickly as well. Enjoyable in a historical sense, and not bad at all, just no longer there and a shell of it's former self. Waited far too long for this vintage, so glad we only had one of these! High-End Bordeaux Tasting at Monopole. (6529 views) | | | Tasted by d'Auvenay on 6/6/2013 & rated 89 points: In magnum form. A little short comparing with the 67 Latour, La Mission, L'Evangile and Trotanoy. Still very enjoyable. Fully matured, and if in regular format, should consume now. (3483 views) | | | Tasted by yofog on 4/22/2013 & rated 93 points: Very pale ruby in one light, in another light it's fully bricked. Quite clear and bright. Deeply evocative cedary nose, has a whiff of acetic acid at first but it blows off after 15 mins to reveal soft red fruits and a hint of sweetness that's remarkably still there after all these years. A ''light'' wine, very classic claret style, called for a plate of rare lamb. Very classic, seriously lovely. (7125 views) | | | Tasted by Rosengoo on 1/6/2012 & rated 85 points: This half bottle was perfectly stored so I was hoping it still had some life in it and it did. The cork came out without any breakage and revealed a slightly cloudy wine with very little sediment.
In the glass, the wine was a quite pale orange with and mild bouquet of cherries. Those same cherries came through in the glass. The wine was very light on the alcohol levels.
It's certainly past it's prime but this bottle was still a treat to drink. (9106 views) | | | Tasted by yofog on 12/25/2011: Unbelievably beautiful nose. Not really any fruit left, just tobacco and sous bois, but still, really great. Palate was too dried out to drink easily. Oh well. Not dead wine, you see, not vinegar, just very not worth drinking. (9246 views) | | | Tasted by Javachip on 7/25/2010 & rated 50 points: Upper shoulder fill. Cork soft and crumbly. Cloudy brown color. Smelled and tasted like watery apple cider vinegar mixed with madeira, with a whiff of acetone or varnish. Down the sink it went. C'est la vie. (9763 views) | | | Tasted by johncapitola on 2/1/2010: This is one bottle that did not survive! Acquired by a friend at a estate sale this bottle [also acquired at the same time two others; 1975 Ch. Greysac and a 1979 Duhart Milon Rothschild] the bottle showed a fill to the mid shoulder. When the capsule was removed the cork was discolored and showed signs of mold. It took a few moments to carve the cork out [4 pieces] and be greeted with a sort of varnish smell out of the bottle. The varnish theme was to be the fate of this bottle of wine. Color, nose, and taste... Varnish. Nice label though. (9510 views) | | | Tasted by ikkaariainen on 1/19/2008 & rated 92 points: Opened this magnum at Kim's 40th b-day dinner, had group of 8 friends over with menu of 52-day dry-aged Allen Brother's bone-in rib roast, rice, grilled asparagus and shiitake mushrooms and mozzarella / tomato salad. I think the wine was slightly past it's prime but perhaps because of magnum size of bottle really was very pleasant and drank very very well after 4 hours decanting. Color beautiful tawny with significant sediment present requiring filtering and the heavy initial barnyard nose and mild sourness on initial decanting had essentially resolved by the time the wine was drunk. Moderate body and mouth feel. Fruit clearly on the decline but red fruit and cherries present with very crisp, well defined and clear flavors prsent and as wine developed some herbs and oak / cedar came to forefront. Very very smooth w/ adequate tannins still present to stand up to food and w/out harsh overtones. Moderate aftertaste. Great wine, my guess is that 5-10 years ago rating would have been 4 points higher. (6233 views) | | | Tasted by wynnewood500 on 3/3/2007: Well past its prime, the 1967 has a brownish color and light to medium body. The fruit has faded away, as well as the tannins. (5860 views) | | | Tasted by noppakit s. on 12/24/2005 & rated 89 points: On Christmas Eve with 1970 Cos and 1980 Petrus.
Oh, yes...light ruby/orange colour but very clear and beautiful. Clean nose of fine old Lafite, thin scents ofcedar and dry herbs, some red fruits still. I waited for a long time to feel the smell like this.
IMO, it's wonderful, actually.
Light-bodied and high acidity at the beginning, then getting more body and complexity with time. Light to mdium-bodied, charming taste for 40 years old wine.
Average in aftertaste but I'm very happy with this bottle. Great name...perfect aging bottle...too old but it never die and still lively in my feeling.
More than nice.... (5788 views) | | | Tasted by bacchus on 1/1/1976 & rated 90 points: 1964 and 1967 were the vintages available at retail when i began to educate my palate in the early seventies. 1967 produced wines that were approachable early and showed great charm. i was fortunate to be able to buy first growths for between $5 and $10 per bottle. this provided an early window into the world of fine wine. such experiences could never be duplicated today (11/2010). i can still recall singing the praises of the esters wafting out of the glass only to have aunt esther come over and thank me for remembering her with such fond comments. (i don't really have an aunt esther!) (5107 views) |
| Château Lafite Rothschild Producer website – Read more about Chateau Lafite Rothschild
Vineyards map on weinlagen-infoRed Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBordeaux Bordeaux Wine Guide
Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux)
History of Bordeaux
History of 1855 Bordeaux Classification
"2009 is all about ripeness, with wines impressively packed with ripe fruit and high alcohol levels. They are showy, in-your-face, and full of pleasure. The 2010s have the fruit and alcohol levels of the 2009s, but with a compelling freshness on the finish that balances the fruit and provides a perfect sense of structure." - Ben Nelson
"2016 is a landmark vintage in certain spots of Bordeaux and it should be remembered as one of the most inspired campaigns of the last 40-50+ years." -Jon Rimmerman
"The quality of red Bordeaux in 2016 was universally lauded – although the response to the en primeur campaign was muted. Quantity was high too, with the equivalent of 770 million bottles of wine produced. An exceptionally dry summer with cool nights eventually, thanks to mid September rain, resulted in small, thick-skinned, ripe grapes, and the wines are marked by high tannin and acidity, with superb aromatic fragrance." - Jancis Robinson
"2017 was complicated, but there are some excellent wines. Expect plenty of freshness and drinkability from wines that will offer excellent value, and others that will rival 2016 in terms of ripeness and ageability. But they are likely to be the exception not the rule, making careful selection key." - Jane Anson
"In the past, a vintage such as 2022 may have been overripe, raisined and low in acidity but 2022 had a sneaky little reservoir in its back pocket - a near perfect marriage of cool/cold/rain the previous winter and the previous vintage that literally soaked the soils (a key to why 2022 is not 2003...or 1893)." - Jon RimmermanMédoc Vins du Médoc (Conseil des Vins du Médoc) - Read More about the Medoc
VdB
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.Pauillac Read more detailed information about Pauillac Looking full onto the river from the earliest days, with an important port activity, traces of which go back to ancient times (shipment of bronze as long ago as 2000 B.C.), Pauillac's life has always been intimately linked to the history of wine. Although port activities were at the root of its prosperity, Pauillac had to wait until the eighteenth century when Bordeaux ceased to hold its privileged position to become a wine port. The town then became the natural outlet for the wine production of neighbouring cantons before reaching its zenith in a period when the vineyards were exceptionally prosperous.
The characteristic of the Pauillac terroir is its exceptional relief: the many undulating ridges make it unique morphologically speaking. Highly favourable conditions facilitate the dissection of the layer of gravel. This thin, Garonne gravel from whose very poverty springs great richness, has an extremely effective natural drainage.
With their velvet red colour with a hint of amber, the wines from the Pauillac appellation, full-bodied and rich in tannin, are vigorous. Powerful when young, their aromas of red fruits (black-currant, raspberry) or flowers (violets, roses, irises) melt with the passing of time into a bouquet which is long in the mouth.
Rich and complex, the wines of Pauillac deserve to be laid down for a little longer.
Production conditions (Decree dated November 14, 1936)
In order to have the right to the Pauillac appellation of controlled origin, red wines must:
- come from the commune of Pauillac and from precisely defined parcels in the communes of Cissac, Saint-Julien, Saint-Estèphe and Saint-Sauveur, "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). |
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