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.
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.
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.
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
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.
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.
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.