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| Community Tasting History |
| Community Tasting Notes (average 87.1 pts. and median of 89 pts. in 29 notes) - hiding notes with no text | | | Tasted by Jon Mills on 1/7/2023 & rated 89 points: Hint of tobacco and cedar. Tasty and savoury. Still in good shape for a wine of this maturity. (1072 views) | | | Tasted by RussK on 8/2/2020 & rated 90 points: Russk. Had at Mark's house. Very mature. (2803 views) | | | Tasted by englishman's claret on 6/20/2019 & rated 90 points: A little cloudy so perhaps muddied by suspended sediment, but this shows a nose surprisingly like the 55 - full of just-ready-to-go-off raspberries, mineral, leather, and subtle meaty accents. Delicious in its way, but perhaps not quite correct. (3799 views) | | | Tasted by Neecies on 2/22/2017: Served blind. Two strong notes initially on the nose: ham and lapsang souchong, that gunpowdery Chinese tea. So strong that initial speculation went to South African syrah before some dried rose noes pointed in the direction of Bordeaux. Clearly past it's best days but enjoyable. (4852 views) | | | Tasted by PSPatrick on 11/21/2016: “Bordeaux 1959 – 2014 (blind)”, flight 5, wine 2. A letdown. Weird spice aromas (clove, cardamom and cinnamon) and tobacco on the nose, and red fruit, spices, cardamom, clove and tobacco on the palate, but somewhat artificial and definitely off. I wasn't able to really pinpoint what was wrong. (Berry Bros. & Rudd bottling). NR (5048 views) | | | Tasted by Tom Henriksveen on 3/14/2016: Clearly over the top, but still some red fruits in there. Dusty with barnyard and mushroom aromas. Once exposed to air it started to collapse and the remaining fruit just dried out. (5325 views) | | | Tasted by _water.into.wine_ on 5/13/2015 & rated 92 points: I am going to go against the grain here and say I really enjoyed this! Upon opening, the cork completely and utterly crumbled, and the wine initially smelt extremely funky, mouldy and possibly corked. But with 30 minutes the funk blew off and incredibly there was some fruit coming through, along with the classic leather and smoke.
Incredibly, I left around 200ml in the fridge overnight and it improved. Becoming fruitier still.
Clearly never going to be an iconic wine, and past it’s prime, but I was pleasantly surprised by this one!
Drank with friends from AFC Squadron on my last weekend before leaving Hong Kong. (2333 views) | | | Tasted by kevin h on 9/21/2014 & rated 89 points: I must have owned this bottle for getting on 20 years. I've had a BBR bottling of this vintage before but not the chateau bottled. Upper shoulder. Fully mature colour with amber rim and garnet core. Weedy blackcurrants, rosehips and a touch of other red berries on the nose. A little thin at first but it developed well over 2 hours in the decanter into a classic red fruit, rounded and now fully mature 1970. Good rather than great, a touch on the light side for the vintage but classic all the same. (4957 views) | | | Tasted by Jeff Leve on 5/23/2014 & rated 90 points: This fully mature Pauillac offers tobacco, smoke, cigar ash, cassis, spice and wet, forest aromas. Some rusticity is sensed in the tannins in the finish. This requires drinking as it has moved past its prime, but it is still holding to its. vibrant, cassis character. (3916 views) | | | Tasted by G_H on 1/5/2014: A BBR bottling, this was definitely past its prime and over the hill, followed it for about four hours, but that did not help, the acidity and barnyard notes just became stronger. This one is over when I add the other cellartracker notes to my own impression...
That brings me to a question: how do you rate wines that are neither flawed nor defective but clearly over the hill? Do you rate it low? (This was a mid-70's experience) or do you rate it as flawed, or just not at all? (4801 views) | | | Tasted by DollarMenunaire on 12/19/2013: Certainly past its prime but still a little more than old bones and still enjoyable. Mineral, dusty cocoa, damp earth, faint flowers and red fruit and still good acidity. Pretty but short and that's fine by me. Tough to score a wine like this but I think it should be spared the indignity. Went surprisingly well with hawaiian pizza. Go figure. (4211 views) | | | Tasted by vespasian on 5/22/2013 & rated 89 points: (BBR bottling)
Very good colour for the age; volatile nose a little like Musar; quite slight on the palate, nice wine but at the end of the road (4661 views) | | | Tasted by vindictive on 12/8/2012: I am a fan of this chateau, but not this bottle. Color and clarity good, but it seemed coarse and simple. Not bad, but nothing I would seek out. Nothing like the '66. (4349 views) | | | Tasted by Blake Brown on 12/1/2012 & rated 81 points: Decent wine with some tertiary fruit and a touch of mint.; somewhat abrupt finish. (2766 views) | | | Tasted by godx on 3/17/2012 & rated 88 points: Dinner Chez Spohn (Vancouver, BC): Tasted blind - medium red colour, browning at the rim. Oldest smelling wine of the bunch with notes of black licorice, balsam and fully mature red fruit. The fruit on the palate is starting to dry out a tad but there are nice spicy and cherry flavours coming through. Fully mature with some tannin, lots of acidity and decent length, this was probably better a few years ago. I’d guess this and the ’83 would have showed better had they not been served side by side with the outstanding ’82. Very good. (3757 views) | | | Tasted by kevinpatrick on 2/23/2012 & rated 92 points: Aromas burst out of the bottle as the intact cork is carefully popped. Top-shoulder fill. Fragrant red flowers and a deep smoky nose instantly hits as I approach the bottle (no decant). Rich classic Bordeaux nose with the chalky lead pencil scent muscularly emanating from the first glass one hour after the bottle is opened. While the nose is splendidly fragrant, the first taste is rather thin. A very nice, agreeable wine with a balanced sweetness and a dusting of tart black cherries. A lovingly long finish greatly adds to the enjoyment of this bottle. Final verdict: Strong out of the gate with a wonderfully opulent nose, thin though flavorful in the body and a nice long finish. Excellent wine. (3312 views) | | | Tasted by cooberp on 9/14/2011 & rated 90 points: Notable sediment, light crimson. Rich nose of spice and tobacco. Still some tannin and dark fruit. Going strong. (3284 views) | | | Tasted by Paul D on 9/5/2011 flawed bottle: Chateau Grand-Puy-Lacoste (The Ledbury, London): Difficult to get past the cheesy, petrolly nose. Similar on the palate. NR (3530 views) | | | Tasted by tbabes on 6/14/2009 & rated 90 points: The physical appearance of this bottle was dreadful; I had purchsed at auction for a song some years back. Top shoulder fill, tattered label and the cork was on its last legs, but the seal was sound and I was able to extract it in one piece. Pop and pour. A ruby hue with no browing at the edge -- a welcome surprise -- and notes of cedary dark fruits (cassis), dry aged beef and leather. Medium to full bodied, with layers of flavor, nice delineation and good grip; a long, focused finish. Did not really evolve much in the glass, and the acidity was more noticeable than with my last bottle three years ago. Drink up! (3320 views) | | | Tasted by jaystewart1 on 7/22/2008: faded out early....past its peak (3822 views) | | | Tasted by Jason on 11/11/2007 & rated 89 points: Wife's birthday. Splash decanted and poured. At first I feared that this was DOA. It had little nose beyond a hint of forest floor, and the palate had bottle sweetness but not much else. With about 45 minutes this really improved. The nose is still fairly faint with wet earth and vanilla. The palate, however, is much better. The palate still shows sweetness, but it now shows some minerality, fruit and spicy tannins. I suspect that the tannins will win the battle eventually, but the fruit is hanging in there for now. (3976 views) | | | Tasted by trankin on 7/27/2006 & rated 89 points: The 1970 Claret Vintage (John G's): Big nose of dark red fruit and potting soil. Lots of black and red cherries. Tart, and still somewhat tannic. Some soil minerality providing a nice underbelly to the fruit. (5109 views) | | | Tasted by MicklethePickle on 9/22/1990 & rated 82 points: With MPL at Singer & Foy survey of '70s Claret. Great dark ruby color. Excellent. Excellent chocolate/cocoa nose. I love this. On the palate, a tad dry--especially in the finish--and probably going round the bend. But initially pretty good. Too bad it wasn't drunk earlier. 5-12-10-5: 82/100. (251 views) | | | Tasted by MicklethePickle on 9/11/1990 & rated 73 points: With MPL, BLR and Amy at MPL's house. Color was not good as it could have been, even should have been, for such a great year. Nose was way past it, even objectionable, and the flavor wasn't far behind. Not good--Michael used it to water the flowers. In fairness, the fill was only mid-shoulder. 73/100. (249 views) | | | Tasted by MicklethePickle on 5/6/1989 & rated 86 points: With MPL at Singer & Foy tasting of '70 Bordeaux. Dark ruby. Nose a bit neutral, though somewhat attractive with coffee scents. Better on the palate. Nice fruit (though still somewhat lean and austere). 5-10-15-6: 86/100. (251 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Château Grand-Puy-Lacoste Producer website - Read more about Chateau Grand Puy Lacoste
Vineyard mapRed 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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