World's Greatest, Hong Kong - Night II (Garden Suite, Peninsula Hotel): Soy, hoisin, and worstecher at first. Swirling brings out more blackberry. I’m getting less on the nose here. The palate however is bold and punchy and has big blackberry fruit still. Not as good as the '29 Mouton in the next glass, nor the 1911 Latour in the first.
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A strange wine indeed. Served double blind there was no doubt this was a very old Bordeaux. The color of strong tea, little fruit remained, most of what there was by this point was buried under all the cedar, tobacco, old wood, cigar wrapper and citrus. The texture was a step up, with its softness and polish, leaving with more leafy, earthy, tangy citrus notes in the very bright finish. I am sure what made this wine so odd was that the 1928 Lafite, due to a flaw that took place during the vinification was pasteurized. The chateau ended up taking back a large production of the wine from unhappy clients due to a court order.
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At the Lafite Vertical Dinner, Amuse Bouche Hong Kong - A little 'muddied'. The strong tannins of the vintage still in evidence but I don't think the fruit lasted the distance.
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White and black pepper nose, with tar and damp earth on the palate. While the fruit is fading this was the best bottle I have had. Leather notes on the finish
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Entirely intact, trending to the musty side with some dark soil. Light on the fruit on this side but with a pleasing smoothness across the palate. 89-90
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Opened after an hour in the decanter. Somewhat dusty but does not fully show its age. Red fruit, dusty soil, faint leather and spice with a musty undertone. On the palate this is somewhat dried out, but quite enjoyable with the aforementioned aromas reappearing as palate elements. Pasteurized perhaps, but well made to be showing this well at this age. Decanted one hour, consumed over the following two.
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Rare Wine Dinner (Sydney, Australia): Promising scents of graphite, undergrowth, cassis and earth. More youthful that could be anticipated on the palate, this wine has beautiful finesse and it is incredibly precise with a framework of fine tannin providing impressive structure for the age. The palate actually started to fill out a little with time in the glass, though it never quite got to the level of impact that one might expect from a typical Lafite. The length is very good and while it is not as complex as one might hope for (a result of the pasteurisation?), it was still a privilege to try.
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The only ever pateurized Lafite. Apparently the Château had to take back most of the production from clients who didn't want the pasteurized wine back in the day. Red colour. Awesome forest floor notes and a scent of little red candy. Big structure and lots of fresh, ripe fruit. Obviously a wine from a hot year. Nearly overripe fruit, and as one guest remarked, this is what Roennfeldt Road from Greenock Creek will taste like in 50 years. I agree. To me this wine seemed to just lack a bit of complexity. I loved it, even though the finish left a bit to be desired.
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4/18/2019 - RayOB wrote: flawed
A faded beauty
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9/8/2018 - tinybubbles wrote: 89 Points
Perfectly acceptable wine, but undifferentiated. 89-
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6/8/2018 - The Vines That Bind wrote: 92 Points
World's Greatest, Hong Kong - Night II (Garden Suite, Peninsula Hotel): Soy, hoisin, and worstecher at first. Swirling brings out more blackberry. I’m getting less on the nose here. The palate however is bold and punchy and has big blackberry fruit still. Not as good as the '29 Mouton in the next glass, nor the 1911 Latour in the first.
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6/6/2018 - Jeff Leve wrote: 83 Points
A strange wine indeed. Served double blind there was no doubt this was a very old Bordeaux. The color of strong tea, little fruit remained, most of what there was by this point was buried under all the cedar, tobacco, old wood, cigar wrapper and citrus. The texture was a step up, with its softness and polish, leaving with more leafy, earthy, tangy citrus notes in the very bright finish. I am sure what made this wine so odd was that the 1928 Lafite, due to a flaw that took place during the vinification was pasteurized. The chateau ended up taking back a large production of the wine from unhappy clients due to a court order.
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10/6/2017 - KoalaHK wrote:
At the Lafite Vertical Dinner, Amuse Bouche Hong Kong - A little 'muddied'. The strong tannins of the vintage still in evidence but I don't think the fruit lasted the distance.
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10/6/2017 - fcxj wrote: 86 Points
NM Lafite. Oyster sauce nose with medium length. Apparently Lafite pasteurized this vintage, which was effective in eliminating taste.
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12/13/2016 - tinybubbles Likes this wine: 91 Points
White and black pepper nose, with tar and damp earth on the palate. While the fruit is fading this was the best bottle I have had. Leather notes on the finish
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11/11/2016 - tinybubbles wrote: 89 Points
Entirely intact, trending to the musty side with some dark soil. Light on the fruit on this side but with a pleasing smoothness across the palate. 89-90
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11/21/2015 - tinybubbles Likes this wine: 89 Points
Opened after an hour in the decanter. Somewhat dusty but does not fully show its age. Red fruit, dusty soil, faint leather and spice with a musty undertone. On the palate this is somewhat dried out, but quite enjoyable with the aforementioned aromas reappearing as palate elements. Pasteurized perhaps, but well made to be showing this well at this age. Decanted one hour, consumed over the following two.
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7/20/2013 - CamWheeler wrote: 93 Points
Rare Wine Dinner (Sydney, Australia): Promising scents of graphite, undergrowth, cassis and earth. More youthful that could be anticipated on the palate, this wine has beautiful finesse and it is incredibly precise with a framework of fine tannin providing impressive structure for the age. The palate actually started to fill out a little with time in the glass, though it never quite got to the level of impact that one might expect from a typical Lafite. The length is very good and while it is not as complex as one might hope for (a result of the pasteurisation?), it was still a privilege to try.
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11/23/2002 - Joe Belmaati wrote: 92 Points
The only ever pateurized Lafite. Apparently the Château had to take back most of the production from clients who didn't want the pasteurized wine back in the day. Red colour. Awesome forest floor notes and a scent of little red candy. Big structure and lots of fresh, ripe fruit. Obviously a wine from a hot year. Nearly overripe fruit, and as one guest remarked, this is what Roennfeldt Road from Greenock Creek will taste like in 50 years. I agree. To me this wine seemed to just lack a bit of complexity. I loved it, even though the finish left a bit to be desired.
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