Aged Bordeaux

Restaurant St. Jack
Tasted Tuesday, November 19, 2013 by pwillen1 with 594 views

Introduction

Eric and I won some bottles on auction, so we got some friends together that might have some similar wines and interest. I gave chef Aaron free reign to pair up whatever he felt were the right foods for these wines. He crushed it: wild snails, Duck Galentine with cumin carrots, Pork hind half with beluga lentils.

Flight 1 (1 Note)

Flight 2 (2 Notes)

  • 1998 Château Beauregard

    France, Bordeaux, Libournais, Pomerol

    Open for business from the get go. Candied maraschino cherries on the nose, then a bit of cool mint. on the palate some oak but mostly well integrated vanilla. A noticeable lack of tannin. Supple and resolved.

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  • 1995 Château Haut-Batailley

    France, Bordeaux, Médoc, Pauillac

    Pours very dark. I felt the wine could be slightly corked but no one agreed. Lots of dirt and mud on the nose, eventually giving way to some blackberry. in the mouth, some sour cherry but tons of structure overlaying the whole experience. Lots of tannins but not harsh. I'd hold.

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Flight 3 (2 Notes)

  • 1991 Château Latour Grand Vin

    France, Bordeaux, Médoc, Pauillac

    Initially some sweaty socks that blew off really quickly. Then intense blueberry, almost artificial blueberry. A deep and expansive nose. The most gorgeous wine nose of the night. Some mint too. Some oak showing with lead and tar. Really full in the mouth. No rush to open this. WOTN.

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  • 1989 Château Lynch-Bages

    France, Bordeaux, Médoc, Pauillac

    A little brett on the nose, that then turned to lots of brett. Where sometimes brett can add character, I just felt it distracting here, covering up the desirable aromas. Initially some slightly overly ripe red berries, but then this shut down hard with tight gripping tannins. Hold for sure.

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Flight 4 (2 Notes)

  • 1978 Château Bel-Air Lagrave

    France, Bordeaux, Médoc, Moulis en Médoc

    Very light in the glass. Aromas of forest floor and black fruits. A simple wine in a good place.

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  • 1975 Château Beychevelle

    France, Bordeaux, Médoc, St. Julien

    Initially some steaming dog poop on the nose, which wasn't entirely repulsive. The nose evolved to coffee and then rosemary. On the palate gorgeous Dutch process cocoa than persisted for minutes. Eventually some tobacco, especially on the finish. Spicy on the finish too.

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Flight 5 (3 Notes)

  • 1966 Château Pape Clément

    France, Bordeaux, Graves, Pessac-Léognan

    A nose of barrel toast and port. Nose evolved into molasses and popcorn, then tar and marshmallows. all consistent pairs, just evolving together. simple palate, short finish.

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  • 1966 Château Phélan Ségur

    France, Bordeaux, Médoc, St. Estèphe

    Tons of BBQ sauce on the nose. Some Worcestershire too. Lean palate that show some orange pith, then a tart spicy finish.

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  • 1962 Château Croizet-Bages

    France, Bordeaux, Médoc, Pauillac

    A hint of brett on the nose that actually blew off pretty quickly. Super bright red fruit. No way I'd have guessed this was so old. 10% of me thinks it's been manipulated to blended in some way and isn't actually a 62, that's how fresh it was. Some animal and then tobacco on the palate. quickly faded though, so maybe it was genuine.

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Flight 6 (3 Notes)

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