Farnsburg
Tasted Saturday, June 22, 2019 by G_H with 243 views
Slightly opaque, brick color. Some horse sweat, plums, dried herbs, sour cherries. Pretty intense acidity, even with an hour of air it doesn’t balance out. Still absolutely drinkable though
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Light brick, opaque. Medicinal, soft cheese, rather light in the palate but the good level of acidity keeps it alive. Very elegant
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Deep dark color. Black ripe berries, strawberries, fruit-in-rum, chocolate, beautifully dense and rich. My type of wine!
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What a surprise for such a challenging vintage. Tar, fruit-in-rum, raisins, birnel, caramel. In the palate the lighter year shines through. But it is still a great pleasure to drink.
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Clear dark red, brighter and less dark than usual for old Haut Brions. Grilled beef, smoked bacon, cedar, dried plums. Long, muscular with a good acidity.
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Clear, dark cola color. Dried herbs, osso bucco, tomto puree, amazing length. Stunning
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Clear, light brick color. Slightly oxidative but just a touch, tomato, fresh vegetables, coconut (?), slightly metallic. Good acidity, good length, still a pleasure to drink.
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Clear deep red-brown. Strawberries, figs, slight sweetness, good bitterness and acidity.
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1953 is becoming more and more one of my favorite vintages for bordeaux. Clear deep red-brown. Sweet cherries, ice tea, honey, nice sweetness
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Very dark, clear and dense color. Coconut, banana, chocolate, porcini, creamy and long.
There was a comment that “This wine in all his beauty might be a bit simple”. Who cares: it’s beautiful and above all fun to drink
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Candied sugar, cranberries, forest-honey, also lots of honey in the palate. Rich and long
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Cinnamon, dried herbs, chestnuts, chestnut yogurt, velvety, dense creamy and very very long. WOW!
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Warm butter, medicinal, bacon, incense. Great nose, but the slender body and the intense acidity give away the lesser year. Still typical Haut Brion
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Well something was off with this magnum, what a shame!
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Dried herbs, incense, it smells as if you enter a buddhist temple. Good balance, fairly long
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Red berries, fresh herbs, cranberries, green bell peppers, gooseberry, leather, chalk, good balance,
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Cinnamon, sweet spices, dense, long and elegant
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Typical Haut Brion color: clear, dark cola color. Warm butter, walnut. Extremely dense, warm, creamy, rich and long. Just so so good. Such an amazing wine
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Mineral, saffron, medium sweetness, very elegant, very, very long and just a great mature Sauternes
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Salted Caramel, candied sugar, bergamotte, more slender than a previous bottle, but more elegant as well
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Smell of the sea, oyster shells, dark caramel, lemon, great acidity-sweetness balance and stunning length and power. Truly fantastic!
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Super dense, candied sugar and more candied sugar, lemon peel, malt, quince, figs. Just amazing!
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Out of a Jeroboam. Hay, red berries, very elegant, juicy and fairly long
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Out of a double magnum. Slightly opaque, light red-brick color. Barnyard, spring-forest-floor, rather light and medium body.
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1964 Perrier-Jouët Champagne Belle Epoque 90 Points
France, Champagne
Out of Magnum. Nearly no perlage left, but still a very good wine, brioche, walnut, some sherry notes. Delicious
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1978 Lur-Saluces "Y" 95 Points
France, Bordeaux, Bordeaux Supérieur
From two regular bottles. A different animal from younger Y, as they matured the dry wine in used Yquem barrels back then. This leads to a richer more opulent wine with a touch sweetness. Absolutely no sign of old age or oxidation or the like. This just drinks perfectly well
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