I open one of these half bottles every few years for a bit of fun as it is my birth year.
My friends varied with opinion. Some thought it was totally oxidised. Others though there was a hint of fruit for a few minutes. It certainly was not like vinegar and I had a few sips for the experience.
Impossible to rate
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With all the tobacco leaf, cedar, cigar wrapper, and currants you need in the nose before you find all those sweet, ripe, earthy, bright currants on the palate, the wine is everything a textbook example of a fully mature Bordeaux should be. No decanting or aging is warranted, just pop, pour and enjoy, if you can find a well-stored bottle. Drink from 2023-2025.
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The 1953 Beychevelle sports the most gorgeous “strawberries and cream” nose, a perfect, fragrant, light summertime claret, augmented by cedar pencil and star anise. The palate definition is a little muddled with a mulchy component signifying its stage of life and a little brett influence.
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Opening this bottle was a last minute decision at the end of a long evening of food and wine with friends. It transpired that one of my dinner guests was also born in 1953, so I thought it was a good occasion to pull the cork. From half bottle, taken from the cabinet at 13C and opened and poured immediately. I'd deliberately chosen the bottle with the lowest shoulder level (hoping to give my remaining bottles the best chance of surviving even longer). The cork came out in one piece, but was very black and gungy. Immediately it was clear that it has survived the journey, lots of browning in the colour, but for a few minutes there was good fruit on the nose. Taste clearly recognisable as a Bordeaux, the palate was smooth and earthy. It faded very quickly. Barely drinkable after 10 minutes and gone completely within 15 minutes. We all enjoyed the experience! All the better that it was a spur of the moment decision to open it. Difficult to give it a score rating.
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This was remarkably good considering its age. Cork came out without difficulty and we drank immediately. Immediate pleasant aromas were an encouraging start with some fruit on the nose. On the palate, some typical characteristics of a fine Bordeaux, though clearly past its peak as would be expected. Slightly bitter, but with reasonable length. What was most remarkable was that the wine was still tasting well three hours later. So overall, pleasantly surprised.
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Brown and muddy. Still could be pleasant (although in a rather decadent way) on the nose: spice-cake or gingerbread with a splash of liquor turning over a few hours into rye bread or home-made beer-like. Flat, totally disintegrated on the palate.
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Opened, decanted for sediment and let sit for 1/2 hour. This is still alive and kicking. Very nice aroma. Enjoyable taste . Has to at its peak or a little on downside. I enjoyed as did my wife.
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11/25/2023 - Keith Cooper wrote:
I open one of these half bottles every few years for a bit of fun as it is my birth year.
My friends varied with opinion. Some thought it was totally oxidised. Others though there was a hint of fruit for a few minutes. It certainly was not like vinegar and I had a few sips for the experience.
Impossible to rate
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9/25/2023 - Jeff Leve wrote: 95 Points
With all the tobacco leaf, cedar, cigar wrapper, and currants you need in the nose before you find all those sweet, ripe, earthy, bright currants on the palate, the wine is everything a textbook example of a fully mature Bordeaux should be. No decanting or aging is warranted, just pop, pour and enjoy, if you can find a well-stored bottle. Drink from 2023-2025.
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7/30/2023 - englishman's claret wrote: 94 Points
The 1953 Beychevelle sports the most gorgeous “strawberries and cream” nose, a perfect, fragrant, light summertime claret, augmented by cedar pencil and star anise. The palate definition is a little muddled with a mulchy component signifying its stage of life and a little brett influence.
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7/29/2017 - Keith Cooper Likes this wine:
Opening this bottle was a last minute decision at the end of a long evening of food and wine with friends. It transpired that one of my dinner guests was also born in 1953, so I thought it was a good occasion to pull the cork. From half bottle, taken from the cabinet at 13C and opened and poured immediately. I'd deliberately chosen the bottle with the lowest shoulder level (hoping to give my remaining bottles the best chance of surviving even longer). The cork came out in one piece, but was very black and gungy. Immediately it was clear that it has survived the journey, lots of browning in the colour, but for a few minutes there was good fruit on the nose. Taste clearly recognisable as a Bordeaux, the palate was smooth and earthy. It faded very quickly. Barely drinkable after 10 minutes and gone completely within 15 minutes. We all enjoyed the experience! All the better that it was a spur of the moment decision to open it. Difficult to give it a score rating.
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3/15/2009 - Keith Cooper wrote: 85 Points
This was remarkably good considering its age. Cork came out without difficulty and we drank immediately. Immediate pleasant aromas were an encouraging start with some fruit on the nose. On the palate, some typical characteristics of a fine Bordeaux, though clearly past its peak as would be expected. Slightly bitter, but with reasonable length. What was most remarkable was that the wine was still tasting well three hours later. So overall, pleasantly surprised.
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1/15/2009 - tahava wrote: flawed
very low shoulder, raisiny and port-like in a bad way
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1/15/2009 - igaf wrote:
Brown and muddy. Still could be pleasant (although in a rather decadent way) on the nose: spice-cake or gingerbread with a splash of liquor turning over a few hours into rye bread or home-made beer-like. Flat, totally disintegrated on the palate.
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6/17/2008 - Surfer714 wrote:
Opened, decanted for sediment and let sit for 1/2 hour. This is still alive and kicking. Very nice aroma. Enjoyable taste . Has to at its peak or a little on downside. I enjoyed as did my wife.
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