While the hard dark fruit of Ducru is discernible there is unfortunately an excess of acidity. Quite a bit of leather too. This seems to be a difficult vintage for the Château at least at this stage. It’s not tired, just out of balance.
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Good vintages of Yquem (Chicago, IL): Remarkable freshness for a wine of this age; clear leathery notes as well as a nascent bit of brett that bloomed later in the evening, but managed to add an accent at the beginning. Again, quite leathery, but the dried plum notes are apparent and the fruit gives this freshness. Classic pencil shaving and leather tertiary Bordeaux notes here.
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Amazing this wine still had some “hum” to it. Very pale in color it was a pop and pour situation. At first it was very light but over the next 20 minutes it started to show a little structure and slight fruit left. Just and amazing wine for it’s age.
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From an amazingly well preserved bottle sourced from a recent Leland Little auction with a bottom level ullage. Color is distinctly brown at the edge. Cleans up quickly to exhibit a very Médoc profile of cedar and tobacco. Obviously healthy. Medium weight and length. Soft for Ducru and not as austere as usual. Fairly straightforward but flavorful and not too acidic. The tannins have completely melted. Unfortunately the finish is slightly watery. It survived but didn’t develop the complexity or sweetness I would hope.
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Pnp at home. Not the very best bottle with a high shoulder fill. Upon opening, a slight off smell made me worried after putting already a dead 1970 Talbot aside prior to this bottle, but the smell blows off quickly and the first pour shows a beautiful garnet color with a wide transparent rim and almost no browning. Light to medium body, very clean and clear, plenty of cedar but also dried fruit, fine to medium tannins still providing structure, and a rather long finish again with a fair bit of cedar. Agree with one of the previous notes that well stored bottles will certainly still show well in 10 years.
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The wine shows fully developed nose, utterly earthy, cigar box, old oak (obviously), pot pouri with red dried cherries. You get a few gamey hints, bacon, toast, 3 hours in decanted and it could benefit from more. In the palate, the wine is vibrant, with nice acidity, ripe red fruits, medium body, sweet oak notes, a touch of clove, cinnamon, dissolved tannins, gamey/bacon notes, medium finish A beautiful Bordeaux
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Decanted and let breathe for an hour. Color looked like a youngster. Rich, smoky, elegant nose, with some hints of dark red fruits on top of smoked meats and tobacco. The initial impression was earth tones and wood. The mid-palate brought in raspberries, currants, a hint of mint, cedar and toasted brioche. Medium to long finish. This is a beautiful wine that could continue to deliver for another decade or more. Thank you, Marc!
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Lovely nose of red cherry, ginger spice, cedar, anise and currant. The soft and gentle perfume on the nose is wrapped with an airy sweetness. Very expressive.
Palate on this bottle was a bit lighter bodied, but still showing black cherry, pencil, ginger and brambly berry notes. Powdery tannins and silky mouth feel, but perhaps not with all of the depth experienced previously.
Still a wonderful bottle, and consumed at the right time. Don't wait any longer on the 1966. Fully mature and expressive today.
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Coming from a Raymond bottling with a very top shoulder fill, this is a lovely 66 Ducru-Beaucaillou if not quite reaching the heights of a prior bottle. The nose is brimming with redcurrant, worn cedar, loam, and ginger. The tannins harken back to a time when grippy and wooly was the norm rather than the exception. Spry, fresh, and lovely, but for drinking now rather than further aging.
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Opens floral, bright cherries, tobacco, lead pencil. Classical. Continues onto the palate, just a touch austere at first, but building continuously. At the 3 hour mark this was thriving; rich, deep, silken with perfectly integrated tannin and acid. Continues to build over several more hours. Quite breathtaking. A great wine. Drink now and for another 10-15 years, there is no rush here.
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There’s some moderately interesting tertiaries in the tired flavors and the texture at first but the nasty smell never dissipated. Not corked, good color, excellent fill, no volatile acidity.
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first of three bottles. Mid to high shoulder fill. Cork came out in one piece but was quite soft. The wine was decanted and showed more oxidation than expected. No apparent TCA. Probably just a bad seal. There were enough promising elements in this wine to see its potential. Will try again.
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Route 66 - Bordeaux Exploration (Vaucluse Townhouse): Saints E: While this was our bottle this is not a producer that I've followed much of or have a strong impression with. The consensus at the table is this should not have been very good and yet I thought it showed quite nicely. Still has the fruit (darker in nature). Well structured. In a good drinking window where everything is very well balanced. Our only bottle, but I'd buy it again.
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Stored in a cold cellar since release. Just below neck. Perfect cork. Not decanted. At first a little pale but soon deepened. Restrained lead pencil bouquet. Smooth velvet. Balance and length but delicate. Held in the glass for 45 minutes. A sprightly,elegant,gallant old gentleman. Sublime. Drink now!
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Crazy to think this is over 50 years old. Most thought 80s during a blind tasting. Still a dark ruby in colour. A nice mature nose though with some iron fillings. Not too many formal notes as it was the final wine during a 6 bottle dinner, but this was greatly enjoyed. Nicely balanced, good fruit and secondary notes. Just a classic bordeaux. The Cork was in incredible condition, albeit slipped into the bottle in whole when I tried to use the corkscrew. Great wine.
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At dinner. Brief note. Pours a beautiful day bright ruby red in the glass. Initial bit of old musty funk blows off very quickly in the glass. Nose and palate are feminine and perfumed with pure red cherry, cedar, cigar box, baking spice, rosy florals, and just a touch of vanillin oak. Midpalate was like silk it was so fine with grace and elegance only a wine this well made could have. Finish is quite complex as it constantly evolved throughout the night and was immensely pleasurable. Gorgeous.
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Dinner and Then Lunch with Friends; 8/13/2018-8/14/2018 (Marino - Hollywood CA): Small glass, brief note. Absolutely charming old Bordeaux with good depth of fully mature black fruit, cigarbox and cooked mushroom. Best when initially served to us, this was thinner when revisited an hour later. So enjoyable to start.
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Ducru Mini-Vertical (3030 Ocean, Ft. Lauderdale, Florida): From a good looking bottle recently sourced from WineBid, verging on bottom neck, firm moist cork. A pretty amber color, no brown. Terrific perfume of black licorice and black olive as soon as I opened it, which unfortunately disappeared by the time I got to the restaurant. The first Ducru of the mini-series to display the more severe and stern side Ducru sometimes has, but that is the 1966 vintage trait. It’s far from dominant though and this bottle is really intriguing and complicated and rewards contemplation. The cerebral side of Bordeaux. After a couple of hours it turned marine as if it was plucked from the ocean bed.
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Aged garnet hue. Another wow nose that is full, perfumed and complex with aged plum, forest floor, dried herbs, bell pepper, tobacco and great spice in the tail end. Medium concentration, with great intensity on entry. So much aged fruit and tobacco flavor. Loses a little weight and finishes lighter in weight, but still has good length.
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HDH Bordeaux Auction; 11/3/2017-11/4/2017 (Chicago, IL): The nose here I liked a little better than the palate. Intoxicating aromatics -- pure classic Bordeaux, with a bit of coffee, some brown spice, a touch of fruit. The palate is absolutely classic, with a very light touch, showing some heavy-duty acids and some lovely earthiness. Tons of cedar, this is a fairly autumnal wine. Drinking brilliantly.
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Wines Tasted at HDH Auction (Spiaggia - Chicago IL): Rich and fully mature black cherry with cigar box and cooked mushroom. Still well structured, so also well balanced. Wonderfully elegant with good weight and good+ length.
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More than any of the other wines on this night, it's come across finish line with grace and vigor rather than a limp. The cedar (think of a bit rubbed with polish rather than a fresh piece) really bursts from the glass and at this point almost dominates the cassis. There's a hint of the Ducru iodine without the ginger notes that can set it apart from other St. Juliens. Svelte palate with enough substance left to make it an enjoyable drink. Though this is holding up well, it's on a gentle downward slope.
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1966 Bordeaux (Ducru, Brane, Montrose) (Concord, MA): Nose: Blackberry and Black Cherry with the patina of age, and notes of licorice, smoke, gingerbread, shaved chocolate and cedar adding complexity to a great nose. Palate: Distinctively layered endless levels of dark fruit, spice, cedar, tobacco and sweet earth. What an aristocrat here. Finish: Nicely tailored finish that is focused delivering black fruit, dried berries, gingerbread spice and cedary oak. Resonates in the mouth.
Only wine still showing a tiny touch of tannin tonight, but it did not detract from the overall impression. Even more so than the 1970, this expresses the character of Ducru perfectly for me. WOTN
Easily the star of the night
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Appearance: Still beautifully clear dark ruby red with very slight hints of bricking and orange hues Nose: Cedar, pine, day old cigar, blackberry syrup; intriguing but also mildly repellent Palate: Light, refined, linear, wizened but still structured and erect; very long finish and with more noticeable fruit on finish After half hour onward: More forest floor on nose; palate is more integrated, with somewhat more substantial body, and somewhat greater expression of darker fruits; not perfectly enticing but still beautifully poised and refined
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A real treat to taste a 51 year old wine! It had definite brown at the edges, and was light and transparent. The nose was very delicate and complex, with light toasted oak and a touch of sherry. Soft flavors, light and elegant. Very enjoyable, but a bit past its prime. Purchased on release and properly stored. Ric
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Classic St Julien perfume, sweet cassis, and sandalwood. Incredible texture in the mouth, tans present but largely resolved. This is a true pleasure to drink.
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Drank this last night for my birthday. Cork was a bit oxydized. Mid shoulder. Holding it's color well, no bricking. Opened an hour before serving, did not decant. Dark flavors, powerful, not as good S the one I hD on my birthday two years ago, but still plenty of stuffing. The nose, mid palate, and finish are all very nice, but not outstanding. A very good bottle overall, and was the favorite of the night with my guests over the 1966 Pichon Baron, which did require decanting
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50 years old and still looking young! Garnet core with mild bricking at the rim. Something more indicative of a ten year old wine rather than 50. Lively and intense nose and palate were in great harmony showing dark blue and black berries, black currants, stewed plums and a raisiny quality, that was made more complex with old worn leather, gun smoke, and a wet and cold forest floor earthiness and toasted hazelnuts followed by bright red cherries, cranberries and pomegranate on the finish which lasted well into a minute. To me the beauty in this wine came from the lush and perfectly ripe and tannic mid palate with blue and black fruits which then did a 180 on the finish going into high toned red fruits and palate awakening acidity which kept this one fresh and interesting all night. Decanted and drank over two hours with no signs of fading. Lovely!
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Mostly 1966 Bordeaux and other surprises (Ripple Restaurant in Washington D.C.): Chris Bublitz pulled a rabbit out of his wine collection hat with this half bottle of Ducru Beaucaillou 1966: the aromas were vividly dark fruit, cassis for example, and hardly reflecting 50 years of age. The entire table - we were six - claimed that had this wine been served blind, we would have guessed a wine from the late 70s if not 80s. The palate had far more density and substance as compared to the Haut Bailly 66 tasted along with it. If I were to be a bit critical, I would say that as dense as it was, it was a bit monotone - there was not that layered floral elegance you would expect from a top notch St Julien, but this is splitting hairs for a 50 year old wine, especially coming from a half bottle. There was still fruit with pleasing graphite notes leading to a medium plus/long finish. It was consumed quite quickly...
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66 Bordeaux dinner (Ripple Restaurant in DC): Surprisingly well preserved for a half bottle. Round and warm red fruits, stewed tomato, iron, mint, lead pencil and cedar. Very good concentration, nicely layered fruits, warm and round, still decent amount of fruit, good mineral presence and long clean finish. Love to taste from a well stored magnum. Others liked it even more than me. I found the wine a bit too soft and lacking energy. Still a wonderful 50 year old wine.
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The 1966 Ducru Beaucaillou's spectacular aromatics of medicine cabinet, iodine, cassis, crushed rocks and pencil shavings are followed by a youthful, vibrant and deep wine which retains a firm chassis of structuring tannin and acidity. This is a rather more angular and structural rendition of Ducru than the supremely elegant 1961, but it rivals its complexity and interest.
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A massive gap between this bottle and one I had earlier in the year. No glaring singular defect but this must have suffered from less than perfect cellar conditions somewhere along the way. 88-
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This took an hour or so to come out of its shell, and, given its age, was extremely good. Still has that lovely feminine, haunting quality that I remember. Pale but complex and delicious
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1966 and Ducru - a great combination - once again a beautiful wine that needs time to reveal its subtlties. Still dark and substantial, but it really needs at least an hour or two in the decanter to blossom. It needs and enhances food as only Bordeaux can. Perfect with short ribs.
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popped and poured with dinner. Deep purple color with a hint of bricking. Pencil, spicebox, and cedar on the nose. Fully resolved on the palate and still showing hints of fruit mixed with the earthiness and savoriness of great mature Bordeaux. This was a superb bottle slightly edging out an 83 Haut Brion for wine of the night. Drink now.
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A great bottle of well aged Bordeaux, subtle and flawless, fine grainy tannin's encapsulate the soft sour plum and black currant palate, a bit mesmerizing, brilliant stuff.
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Boysenberry, marionberry, forest floor, cinnamon, dark spices, dried mushroom and a slight mustiness outline a complex wine. Relative to its contemporaries, the spiciness of this wine stood out. The age shows in the lack of persistence of the finish, but despite that this is a great one.
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Ducru Beaucaillou vertical tasting (Metropolitan wine cellar, HK): Personal experience with old old wine is scarce, and always kinda afraid that they'd have passed their peak and carry the oxidized note with it. So with great luck that this '66 DB really gave us a good tasting experience. Brilliant mature nose of red and black cherries, old leather, prune, earthy with a hint of herb. The palate was soft, plush, woody, plumy, with lovely balance. An awesome oldie!
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past its time, but still enjoyable. I was pleased this bottle had lasted through all these years. amazing time travel, in fact, one of the of pleasures of opening such old vintages.
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My bottle is a little flat. Not "great" like the other reviews. Strong tobacco flavor. A bit of moderately ripe berry. Past its prime, but definitely still drinkable.
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Blackberry and earth and cedar nose; perfectly balanced with smooth sweet tannins along with textured and earthy fruit; coffee and tar; St Julien at its best; layered and beautiful.
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What a great surprise! Absolutely superb mature nose of bright red and black fruit, loads of earth and wonderful mature notes of leather and earth. The palate was youthful and vibrant and this only improved over 2 hours. Long finish with excellent grip. A profound showing.
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TH brought this 375ml to dinner. We might not have stood it up long enough, as we were impatient to try it! Dark red with tinges of amber at first pour, the musty and wet forest floor nose put me off, so I let it sit in the glass for a good 20 minutes. The nose didn't improve a whole lot, remaining quite muted, but it was starting to smell like wine which I thought was good sign! On the palate, it was actually quite enjoyable with more than enough fruit to pack a good punch. There wasn't a lot of complexity or power however. Interesting to try but I wouldn't rush out to find some more
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Fresh, red color. Typical Cabernet nose (green pepper), wax, complex and balanced, like it. Typical again, yet a bit unbalanced acidity (palate), mid-long finish.
88 -
Served at the "11 alte Einhoerner" ( old unicorns) blind tasting at MWC, thanks Steffen.
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Tobacco, cigar box, truffle, forest floor, cassis, leaf and ash aromas, led to a fully mature vintage of Ducru Beaucaillou. Medium bodied, with soft textures coupled with the patina of age, this wine requires drinking sooner than later.
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Took a bit of a gamble with this one. Stood it upright for a few days. The long cork was in good condition and slid out easily. Decanted - remarkably little sediment. Colour was still cherry with just a hint of oxidisation & a extremely slight brownish tinge. Alcohol had significantly dissipated. The nose was understated, a lot of strength now gone. The palate? Soft rounded tannins, low level fruit, a touch bitter but a soft texture - like drinking a ball of wine. Was never going to improve by opening up so was consumed within an hour. Left half a glass in decanter overnight but inevitably it oxidised. Would not recommend buying a DB this old but if you have one it's probably time to drink up.
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Over the hill, with substantial bricking. A barnyard nose that lessened over time. The palate wasn't bad, certainly drinkable. Disappointing, of course, but drinking a 45 year old wine is often a craps shoot.
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Seventh Annual White Truffle Dinner (Chez Weber - Chicago IL): Served in a flight alongside Ducru from the 61, 70 and 82 vintages. Bottle with very good fill. Cigar box aromas with black fruit. to me, this came across as slightly better structured than the 1961 but without the same depth. Good acidity helps provide length and energy with moderate length showing earthy elements and spice.
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I have had this wine several times and it is always exceptional. Bottle and fill good, cork aged, but extracted intact. This had a little barnyard funk when first decanted which subsequently dissipated. After an hour, this lovely aged wine was peaking and a perfect companion to steak.
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The color is ruby red with a brick rim. The nose is mature, intense and complex, with pure aromas of cedar wood, generous black currant fruit, cigar box, pencil shavings and coffee bean. It is a very elegant and fully developed classic Bordeaux nose. In the mouth this wine is characterized by perfect balance. An amazing acidity makes this wine youthful, perfectly hiding its age: you wouldn’t say is older than 15 years. Flavors of black currant, graphite, cut hay, mocha and some light greenness – asparagus cover the palate. It is an elegant and supple wine with great structure, developed tannins and a silky mouth feel. The finish is medium plus with a beautiful red currant and a salty mocha aftertaste. Elegance at its best. 95+ points
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Considerable faded orange rim with light ruby garnet core; quite a subtle nose - sweet delicate Autumnal fruits and hints of warm spice. Cedar and leather, hints of cigar box; lovely palate, certainly showing its age but elegant and delicious. A bit lean but not lacking flavour. Drinking now.
Late Jul 2010: authentic label; upper shoulder; brown red color; strawberries plus vegetal and chemical (alpha-Pinene derivatives) aromas/flavors; like a port wine; strongly acidic on the palate.
Bad luck: while certainly drinkable and kind of enjoyable this bottle was clearly at the end of his lifetime.
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Served blind: Wow, this nose smelled amazing. Brown sugar, wet wood, beef stew, sour cherries, with a rich smell about them yet not heavy feeling. An amazing palate, great roundness and weight on the palate. Still shows great fruit, complex flavors that escape me linger in the background. Perfectly balanced. Some structure still hanging on, substantial length in the finish, the fruit lingers for some time and outlasts the structure. The tannins come off sweet in the finish. This exacted a "WOW" moment from me every mouthful. I put 94+ on my paper but looking at my notes I am upgrading this to 95 points, easily one of the best experiences with Bordeaux in my life. David, you're the man now, dog!
Mature Bordeaux at David's (David Paris's place): Simply breathtaking fragrance of flowers, cedar, tea, tobacco and spice, all beautifully balanced and complimentary. I swore this was a Margaux. Clearly a mature wine on the palate with all of the tannin resolved, a silky, mouthfeel and good acidity. The finish was moderate, with enough tannin and fruit to suggest a long drinking window and, suprisingly, a much younger wine. To me, this was the epitome of great, mature, Bordeaux from a renowned estate. It was not as intense or complex as some but its balance and elegance were without peer. My WOTN. Thank you, David!
Blind Mature Bordeaux, 1966-1995 (My house): Much funkier on the nose than the previous wine, but overall fairly light. Wow, I was not expecting the palate after the light nose, but there's quite a bit of fruit here. Fantastic palate, in fact. Shocking structure and balance, even though it's surprisingly a bit candied. This too was more about the lacy texture and integration than any individual flavors. Wonderful, pleasing, long and complex, full finish. Lingered on the tongue for a minute after the fact. Stellar. Slow oxygenated for 5 hours before the event.
Still in excellent shape despite the age. Still has a strong core of dark fruit, dark red color. Should easily have another 10 years until it fades away.
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HDH BYO Dinner (Blackbird - Chicago IL): I've become a fan of 1966 Bordeaux over the past few years, so brought this as well as 1966 Figeac tonight. This showed lots of cigarbox, underbrush and a surprising amount of pronounced black cherry. Similar on palate with some subtle spice emerging as well from middle to finish.
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Hart Davis Hart BYO Dinner (Blackbird): Wonderful nose of sour cedar and briar. A little sour on the palate but still surprisingly youthful and lovely. A nice example.
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Hart Davis Hart – BYOB (Blackbird Chicago): Dark green pepper nose with black mineral toast. Nice dark spicy wine with surprisingly rich core of dried black cherry fruit. Slight green pepper adds distinct complex edge. Nice finish. 94
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This was very much intact, but not exceptional. Lovely perfumed nose. Big bouquet you could smell from a table away. Cedar, orange peel, dried cherries, stewed tomatoes. Less complexity on a palate dominated by energetic but not acetic acid. Interesting. Good philosophical debate as to whether it was worth $100...
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Outstanding condition for this bottle, VTS level, tight moist cork. K&L does it again with their impeccable sourcing. The wine is classic old Bordeaux, now in its tertiary phase. The fruit has been replaced by cedar, smoke, tobacco and dried leaves. Expressive on the nose and still has some energy on the palate. Not much tannin. It is instead the acidity holds it together without being overbearing. Successful bottles of the '70 seem more than 4 years younger.
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Another bottle from K&L in oustanding condition with Very top shoulder level, firm, moist cork and clean label. I'm rewarded by an outstanding example. The color is a healthy medium garnet, consistent with 41 years of age. Really lovely old Ducru flavor of old cedar, orange rind, tobacco and polished leather. Fairly high acidity, but not obtrusive. Barry was impressed by the long finish. Absolutely no fading even after 2 hours in the glass. Regal and reserved but fascinating complexity.
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This recent purchase from K&L was in very good shape; high shoulder fill, pristine label and capsule, moist cork which I could not extract in one piece. Deep mahogany, but no brown. Immediately gives off that classic old Bordeaux smell of cedar and smoke which I have come to enjoy. As it aired, it became more complex but not necessarily more interesting. On the palate was a lean wine from this lean vintage, but I would call it a definite success and by no means OTH. This is the kind of wine that needs food and context to appreciate properly. We did reasonably well at Johnny V, especially with the cheese plate we got to finish the wine. Definitely not a crowd pleaser, but I like it.
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Magnum. Mature garnet. Huge expressive nose of cassis and black currant, very Cabernet Sauvignon. Smooth and delicious. Positive finish. Great balance. Surely at peak. Not exactly enormous depth, though.
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A great example, totally dispelling any idea it is too old. Full rich classic nose of Cabernet Sauvignon of the upper Médoc. Remarkable balance and elegance. Still some life sustaining tannin. Smooth. Better than the ‘70 today. Held remarkably well in the glass.
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A disappointing bottle. Extremely dark color. Faint note of cedar. Too thick and dense without the necessary fruit. Minimal tannin. Some excess acidity on the finish. I have had better bottles in the past.
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2/17/2024 - sdr Likes this wine: 90 Points
While the hard dark fruit of Ducru is discernible there is unfortunately an excess of acidity. Quite a bit of leather too. This seems to be a difficult vintage for the Château at least at this stage. It’s not tired, just out of balance.
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12/5/2023 - acyso wrote: 93 Points
Good vintages of Yquem (Chicago, IL): Remarkable freshness for a wine of this age; clear leathery notes as well as a nascent bit of brett that bloomed later in the evening, but managed to add an accent at the beginning. Again, quite leathery, but the dried plum notes are apparent and the fruit gives this freshness. Classic pencil shaving and leather tertiary Bordeaux notes here.
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6/7/2023 - Ben Christiansen wrote:
This has such a beautiful, extradorinday perfume, just absolutely amazing. Extremely beautiful with rabbit pasta.
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6/7/2023 - Ben Christiansen wrote:
Well to me smell beautiful if to the others a touch musty. Quite lovely to me. Right in the pocket.
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5/20/2023 - napasoutherner Likes this wine: 94 Points
Amazing this wine still had some “hum” to it. Very pale in color it was a pop and pour situation. At first it was very light but over the next 20 minutes it started to show a little structure and slight fruit left. Just and amazing wine for it’s age.
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11/26/2022 - sdr Likes this wine: 92 Points
From an amazingly well preserved bottle sourced from a recent Leland Little auction with a bottom level ullage. Color is distinctly brown at the edge. Cleans up quickly to exhibit a very Médoc profile of cedar and tobacco. Obviously healthy. Medium weight and length. Soft for Ducru and not as austere as usual. Fairly straightforward but flavorful and not too acidic. The tannins have completely melted. Unfortunately the finish is slightly watery. It survived but didn’t develop the complexity or sweetness I would hope.
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7/20/2022 - pavel_p Likes this wine: 91 Points
Pnp at home. Not the very best bottle with a high shoulder fill. Upon opening, a slight off smell made me worried after putting already a dead 1970 Talbot aside prior to this bottle, but the smell blows off quickly and the first pour shows a beautiful garnet color with a wide transparent rim and almost no browning. Light to medium body, very clean and clear, plenty of cedar but also dried fruit, fine to medium tannins still providing structure, and a rather long finish again with a fair bit of cedar.
Agree with one of the previous notes that well stored bottles will certainly still show well in 10 years.
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4/27/2022 - gudetama Likes this wine: 98 Points
Still youthful even after decanting. Cork exploded and required filtration. This was absolutely stunning.
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12/23/2021 - kostaslonis wrote:
Sampled at Oinoscent, courtesy of customer
The wine shows fully developed nose, utterly earthy, cigar box, old oak (obviously), pot pouri with red dried cherries. You get a few gamey hints, bacon, toast, 3 hours in decanted and it could benefit from more.
In the palate, the wine is vibrant, with nice acidity, ripe red fruits, medium body, sweet oak notes, a touch of clove, cinnamon, dissolved tannins, gamey/bacon notes, medium finish
A beautiful Bordeaux
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10/30/2021 - englishman's claret wrote: 94 Points
Sublime 66 Ducru - nutty, gingery, sandalwood, redcurrant. Now is the time!
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10/28/2021 - PDavisMarble wrote: 93 Points
Decanted and let breathe for an hour. Color looked like a youngster. Rich, smoky, elegant nose, with some hints of dark red fruits on top of smoked meats and tobacco. The initial impression was earth tones and wood. The mid-palate brought in raspberries, currants, a hint of mint, cedar and toasted brioche. Medium to long finish. This is a beautiful wine that could continue to deliver for another decade or more. Thank you, Marc!
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7/11/2021 - JR1575 Likes this wine: 90 Points
Complex and delicious with little to no decanting
Amazing for 50+ yr old wine to have such body and structure
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2/5/2021 - paulst Likes this wine: 95 Points
Mature nose of earth, basement and light blackberry; integrated and elegant; near perfect condition; balanced; sweet long finish.
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1/31/2021 - RockinCabs wrote: 92 Points
Lovely nose of red cherry, ginger spice, cedar, anise and currant. The soft and gentle perfume on the nose is wrapped with an airy sweetness. Very expressive.
Palate on this bottle was a bit lighter bodied, but still showing black cherry, pencil, ginger and brambly berry notes. Powdery tannins and silky mouth feel, but perhaps not with all of the depth experienced previously.
Still a wonderful bottle, and consumed at the right time. Don't wait any longer on the 1966. Fully mature and expressive today.
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1/30/2021 - englishman's claret wrote: 91 Points
Coming from a Raymond bottling with a very top shoulder fill, this is a lovely 66 Ducru-Beaucaillou if not quite reaching the heights of a prior bottle. The nose is brimming with redcurrant, worn cedar, loam, and ginger. The tannins harken back to a time when grippy and wooly was the norm rather than the exception. Spry, fresh, and lovely, but for drinking now rather than further aging.
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12/16/2020 - Fred_Bo Likes this wine: 93 Points
CRAZY TIMES
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4/19/2020 - JR1575 Likes this wine: 92 Points
drinking beautifully... elegant.. decanted for an hour... still a beautiful wine
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4/11/2020 - Formerwinemaker Likes this wine: 96 Points
Opens floral, bright cherries, tobacco, lead pencil. Classical. Continues onto the palate, just a touch austere at first, but building continuously. At the 3 hour mark this was thriving; rich, deep, silken with perfectly integrated tannin and acid. Continues to build over several more hours. Quite breathtaking. A great wine. Drink now and for another 10-15 years, there is no rush here.
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2/26/2020 - sdr Does not like this wine: 86 Points
There’s some moderately interesting tertiaries in the tired flavors and the texture at first but the nasty smell never dissipated. Not corked, good color, excellent fill, no volatile acidity.
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6/18/2019 - vagrantone wrote: flawed
first of three bottles.
Mid to high shoulder fill.
Cork came out in one piece but was quite soft. The wine was decanted and showed more oxidation than expected. No apparent TCA. Probably just a bad seal. There were enough promising elements in this wine to see its potential. Will try again.
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5/29/2019 - MC2 Wines Likes this wine:
Route 66 - Bordeaux Exploration (Vaucluse Townhouse): Saints E: While this was our bottle this is not a producer that I've followed much of or have a strong impression with. The consensus at the table is this should not have been very good and yet I thought it showed quite nicely. Still has the fruit (darker in nature). Well structured. In a good drinking window where everything is very well balanced. Our only bottle, but I'd buy it again.
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3/9/2019 - Thoughtful Likes this wine: 96 Points
Stored in a cold cellar since release. Just below neck. Perfect cork. Not decanted. At first a little pale but soon deepened. Restrained lead pencil bouquet. Smooth velvet. Balance and length but delicate. Held in the glass for 45 minutes. A sprightly,elegant,gallant old gentleman. Sublime. Drink now!
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9/10/2018 - _water.into.wine_ Likes this wine: 92 Points
Crazy to think this is over 50 years old. Most thought 80s during a blind tasting. Still a dark ruby in colour. A nice mature nose though with some iron fillings. Not too many formal notes as it was the final wine during a 6 bottle dinner, but this was greatly enjoyed. Nicely balanced, good fruit and secondary notes. Just a classic bordeaux. The Cork was in incredible condition, albeit slipped into the bottle in whole when I tried to use the corkscrew. Great wine.
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8/13/2018 - ESTEELE90 Likes this wine:
At dinner. Brief note. Pours a beautiful day bright ruby red in the glass. Initial bit of old musty funk blows off very quickly in the glass. Nose and palate are feminine and perfumed with pure red cherry, cedar, cigar box, baking spice, rosy florals, and just a touch of vanillin oak. Midpalate was like silk it was so fine with grace and elegance only a wine this well made could have. Finish is quite complex as it constantly evolved throughout the night and was immensely pleasurable. Gorgeous.
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8/13/2018 - Burgundy Al wrote: 91 Points
Dinner and Then Lunch with Friends; 8/13/2018-8/14/2018 (Marino - Hollywood CA): Small glass, brief note. Absolutely charming old Bordeaux with good depth of fully mature black fruit, cigarbox and cooked mushroom. Best when initially served to us, this was thinner when revisited an hour later. So enjoyable to start.
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7/21/2018 - sdr Likes this wine: 93 Points
Ducru Mini-Vertical (3030 Ocean, Ft. Lauderdale, Florida): From a good looking bottle recently sourced from WineBid, verging on bottom neck, firm moist cork. A pretty amber color, no brown. Terrific perfume of black licorice and black olive as soon as I opened it, which unfortunately disappeared by the time I got to the restaurant. The first Ducru of the mini-series to display the more severe and stern side Ducru sometimes has, but that is the 1966 vintage trait. It’s far from dominant though and this bottle is really intriguing and complicated and rewards contemplation. The cerebral side of Bordeaux. After a couple of hours it turned marine as if it was plucked from the ocean bed.
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2/20/2018 - paulst Likes this wine: 96 Points
Manura; cedar with blackberry; fully integrated and balanced; sweet length.
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11/4/2017 - Nanda wrote: 94 Points
Aged garnet hue. Another wow nose that is full, perfumed and complex with aged plum, forest floor, dried herbs, bell pepper, tobacco and great spice in the tail end. Medium concentration, with great intensity on entry. So much aged fruit and tobacco flavor. Loses a little weight and finishes lighter in weight, but still has good length.
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11/4/2017 - acyso wrote: 95 Points
HDH Bordeaux Auction; 11/3/2017-11/4/2017 (Chicago, IL): The nose here I liked a little better than the palate. Intoxicating aromatics -- pure classic Bordeaux, with a bit of coffee, some brown spice, a touch of fruit. The palate is absolutely classic, with a very light touch, showing some heavy-duty acids and some lovely earthiness. Tons of cedar, this is a fairly autumnal wine. Drinking brilliantly.
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11/4/2017 - Burgundy Al wrote: 92 Points
Wines Tasted at HDH Auction (Spiaggia - Chicago IL): Rich and fully mature black cherry with cigar box and cooked mushroom. Still well structured, so also well balanced. Wonderfully elegant with good weight and good+ length.
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9/12/2017 - englishman's claret wrote: 93 Points
More than any of the other wines on this night, it's come across finish line with grace and vigor rather than a limp. The cedar (think of a bit rubbed with polish rather than a fresh piece) really bursts from the glass and at this point almost dominates the cassis. There's a hint of the Ducru iodine without the ginger notes that can set it apart from other St. Juliens. Svelte palate with enough substance left to make it an enjoyable drink. Though this is holding up well, it's on a gentle downward slope.
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9/10/2017 - RockinCabs wrote: 94 Points
1966 Bordeaux (Ducru, Brane, Montrose) (Concord, MA): Nose: Blackberry and Black Cherry with the patina of age, and notes of licorice, smoke, gingerbread, shaved chocolate and cedar adding complexity to a great nose. Palate: Distinctively layered endless levels of dark fruit, spice, cedar, tobacco and sweet earth. What an aristocrat here. Finish: Nicely tailored finish that is focused delivering black fruit, dried berries, gingerbread spice and cedary oak. Resonates in the mouth.
Only wine still showing a tiny touch of tannin tonight, but it did not detract from the overall impression. Even more so than the 1970, this expresses the character of Ducru perfectly for me. WOTN
Easily the star of the night
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6/24/2017 - wineappreciation wrote: 92 Points
Appearance: Still beautifully clear dark ruby red with very slight hints of bricking and orange hues
Nose: Cedar, pine, day old cigar, blackberry syrup; intriguing but also mildly repellent
Palate: Light, refined, linear, wizened but still structured and erect; very long finish and with more noticeable fruit on finish
After half hour onward: More forest floor on nose; palate is more integrated, with somewhat more substantial body, and somewhat greater expression of darker fruits; not perfectly enticing but still beautifully poised and refined
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5/26/2017 - Ex-Ray wrote: 92 Points
A real treat to taste a 51 year old wine! It had definite brown at the edges, and was light and transparent. The nose was very delicate and complex, with light toasted oak and a touch of sherry. Soft flavors, light and elegant. Very enjoyable, but a bit past its prime. Purchased on release and properly stored.
Ric
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4/2/2017 - vindictive wrote:
great as usual, perfect partner to beef daube, improves with time in the decanter. no hurry for well stored bottles
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2/18/2017 - ATBridge wrote:
Classic St Julien perfume, sweet cassis, and sandalwood. Incredible texture in the mouth, tans present but largely resolved. This is a true pleasure to drink.
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1/11/2017 - vindictive wrote:
2 hour decant, a great St. Julien from one of my favorite vintages - superb
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9/3/2016 - Magnum PI wrote: 92 Points
Drank this last night for my birthday. Cork was a bit oxydized. Mid shoulder. Holding it's color well, no bricking. Opened an hour before serving, did not decant. Dark flavors, powerful, not as good S the one I hD on my birthday two years ago, but still plenty of stuffing. The nose, mid palate, and finish are all very nice, but not outstanding. A very good bottle overall, and was the favorite of the night with my guests over the 1966 Pichon Baron, which did require decanting
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5/22/2016 - ESTEELE90 Likes this wine: 94 Points
50 years old and still looking young! Garnet core with mild bricking at the rim. Something more indicative of a ten year old wine rather than 50. Lively and intense nose and palate were in great harmony showing dark blue and black berries, black currants, stewed plums and a raisiny quality, that was made more complex with old worn leather, gun smoke, and a wet and cold forest floor earthiness and toasted hazelnuts followed by bright red cherries, cranberries and pomegranate on the finish which lasted well into a minute. To me the beauty in this wine came from the lush and perfectly ripe and tannic mid palate with blue and black fruits which then did a 180 on the finish going into high toned red fruits and palate awakening acidity which kept this one fresh and interesting all night. Decanted and drank over two hours with no signs of fading. Lovely!
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3/18/2016 - finewinebuff57 wrote: 92 Points
A splendid example of a classically styled claret. Slightly lean, very savoury, long, lovely nose. At its peak but will last.
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1/13/2016 - PanosKakaviatos Likes this wine: 94 Points
Mostly 1966 Bordeaux and other surprises (Ripple Restaurant in Washington D.C.): Chris Bublitz pulled a rabbit out of his wine collection hat with this half bottle of Ducru Beaucaillou 1966: the aromas were vividly dark fruit, cassis for example, and hardly reflecting 50 years of age. The entire table - we were six - claimed that had this wine been served blind, we would have guessed a wine from the late 70s if not 80s. The palate had far more density and substance as compared to the Haut Bailly 66 tasted along with it. If I were to be a bit critical, I would say that as dense as it was, it was a bit monotone - there was not that layered floral elegance you would expect from a top notch St Julien, but this is splitting hairs for a 50 year old wine, especially coming from a half bottle. There was still fruit with pleasing graphite notes leading to a medium plus/long finish. It was consumed quite quickly...
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1/12/2016 - dcwino wrote: 93 Points
66 Bordeaux dinner (Ripple Restaurant in DC): Surprisingly well preserved for a half bottle. Round and warm red fruits, stewed tomato, iron, mint, lead pencil and cedar. Very good concentration, nicely layered fruits, warm and round, still decent amount of fruit, good mineral presence and long clean finish. Love to taste from a well stored magnum. Others liked it even more than me. I found the wine a bit too soft and lacking energy. Still a wonderful 50 year old wine.
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12/13/2015 - William Kelley Likes this wine: 95 Points
The 1966 Ducru Beaucaillou's spectacular aromatics of medicine cabinet, iodine, cassis, crushed rocks and pencil shavings are followed by a youthful, vibrant and deep wine which retains a firm chassis of structuring tannin and acidity. This is a rather more angular and structural rendition of Ducru than the supremely elegant 1961, but it rivals its complexity and interest.
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10/17/2015 - tinybubbles wrote: 88 Points
A massive gap between this bottle and one I had earlier in the year. No glaring singular defect but this must have suffered from less than perfect cellar conditions somewhere along the way. 88-
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7/17/2015 - johneagle Likes this wine: 93 Points
This took an hour or so to come out of its shell, and, given its age, was extremely good. Still has that lovely feminine, haunting quality that I remember. Pale but complex and delicious
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7/16/2015 - vindictive wrote:
1966 and Ducru - a great combination - once again a beautiful wine that needs time to reveal its subtlties. Still dark and substantial, but it really needs at least an hour or two in the decanter to blossom. It needs and enhances food as only Bordeaux can. Perfect with short ribs.
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4/9/2015 - EhrlichDY Likes this wine: 96 Points
popped and poured with dinner. Deep purple color with a hint of bricking. Pencil, spicebox, and cedar on the nose. Fully resolved on the palate and still showing hints of fruit mixed with the earthiness and savoriness of great mature Bordeaux. This was a superb bottle slightly edging out an 83 Haut Brion for wine of the night. Drink now.
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3/23/2015 - oaxaca90049 wrote:
Amazing how well this wine has held up.
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3/17/2015 - Chablis_Swizzler Likes this wine: 93 Points
A great bottle of well aged Bordeaux, subtle and flawless, fine grainy tannin's encapsulate the soft sour plum and black currant palate, a bit mesmerizing, brilliant stuff.
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2/19/2015 - tinybubbles Likes this wine: 96 Points
Boysenberry, marionberry, forest floor, cinnamon, dark spices, dried mushroom and a slight mustiness outline a complex wine. Relative to its contemporaries, the spiciness of this wine stood out. The age shows in the lack of persistence of the finish, but despite that this is a great one.
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2/7/2015 - Cheungtp Likes this wine: 94 Points
Ducru Beaucaillou vertical tasting (Metropolitan wine cellar, HK): Personal experience with old old wine is scarce, and always kinda afraid that they'd have passed their peak and carry the oxidized note with it. So with great luck that this '66 DB really gave us a good tasting experience. Brilliant mature nose of red and black cherries, old leather, prune, earthy with a hint of herb. The palate was soft, plush, woody, plumy, with lovely balance. An awesome oldie!
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1/25/2015 - conspicuousconsumptions Likes this wine: 92 Points
Opened at 7 AM - cork left off until around 3. Began drinking around 4.
Nose - Juniper and cedar (light cigar box)
Taste - consistent flavor, dark fruit, slight tannins, light, did not develop further over the night, possible over decanted
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12/6/2014 - CyroW wrote: 90 Points
past its time, but still enjoyable. I was pleased this bottle had lasted through all these years. amazing time travel, in fact, one of the of pleasures of opening such old vintages.
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11/29/2014 - johnh1001 wrote:
Sadly, this did not have the life or the energy of the bottle I had last year.
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11/8/2014 - jeremy@ Likes this wine: 93 Points
Wine Monopole Dinner (Chez Moi): Very good nose of earth cigar. Medium acid with very fine integrated tannins. Medium body very smooth. Medium body.
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10/12/2014 - kmicho Likes this wine: 87 Points
My bottle is a little flat. Not "great" like the other reviews. Strong tobacco flavor. A bit of moderately ripe berry. Past its prime, but definitely still drinkable.
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8/30/2014 - paulst Likes this wine: 94 Points
Leather and sweet; textured and opulent; more life ahead; sweet and tannic.
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6/28/2014 - paulst Likes this wine: 93 Points
Austere, leather and earthy blackberry; sweet integrated mature tannins; silky and elegant; nice finish.
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5/1/2014 - paulst Likes this wine: 97 Points
Blackberry and earth and cedar nose; perfectly balanced with smooth sweet tannins along with textured and earthy fruit; coffee and tar; St Julien at its best; layered and beautiful.
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12/7/2013 - johnh1001 wrote: 94 Points
What a great surprise! Absolutely superb mature nose of bright red and black fruit, loads of earth and wonderful mature notes of leather and earth. The palate was youthful and vibrant and this only improved over 2 hours. Long finish with excellent grip. A profound showing.
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10/26/2013 - ricknat1 wrote: 95 Points
showed perfectly, powerfully, earthy, most people favorite
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4/30/2013 - ilee wrote: 90 Points
TH brought this 375ml to dinner. We might not have stood it up long enough, as we were impatient to try it! Dark red with tinges of amber at first pour, the musty and wet forest floor nose put me off, so I let it sit in the glass for a good 20 minutes. The nose didn't improve a whole lot, remaining quite muted, but it was starting to smell like wine which I thought was good sign! On the palate, it was actually quite enjoyable with more than enough fruit to pack a good punch. There wasn't a lot of complexity or power however. Interesting to try but I wouldn't rush out to find some more
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1/25/2013 - Thomas D. wrote: 88 Points
This was the "baby" of this tasting - a 66 :)
Fresh, red color.
Typical Cabernet nose (green pepper), wax, complex and balanced, like it.
Typical again, yet a bit unbalanced acidity (palate), mid-long finish.
88 -
Served at the "11 alte Einhoerner" ( old unicorns) blind tasting at MWC, thanks Steffen.
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12/15/2012 - rufuswashere wrote: 92 Points
Really outstanding -- brick color, complex nose with enough fruit to stand up to lamb chops on the grill. Not over the hill.
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8/8/2012 - Jeff Leve wrote: 89 Points
Tobacco, cigar box, truffle, forest floor, cassis, leaf and ash aromas, led to a fully mature vintage of Ducru Beaucaillou. Medium bodied, with soft textures coupled with the patina of age, this wine requires drinking sooner than later.
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7/29/2012 - Mario D wrote: 90 Points
Took a bit of a gamble with this one. Stood it upright for a few days. The long cork was in good condition and slid out easily. Decanted - remarkably little sediment. Colour was still cherry with just a hint of oxidisation & a extremely slight brownish tinge. Alcohol had significantly dissipated. The nose was understated, a lot of strength now gone. The palate? Soft rounded tannins, low level fruit, a touch bitter but a soft texture - like drinking a ball of wine. Was never going to improve by opening up so was consumed within an hour. Left half a glass in decanter overnight but inevitably it oxidised. Would not recommend buying a DB this old but if you have one it's probably time to drink up.
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12/8/2011 - BFG wrote:
Over the hill, with substantial bricking. A barnyard nose that lessened over time. The palate wasn't bad, certainly drinkable. Disappointing, of course, but drinking a 45 year old wine is often a craps shoot.
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12/2/2011 - Burgundy Al wrote: 92 Points
Seventh Annual White Truffle Dinner (Chez Weber - Chicago IL): Served in a flight alongside Ducru from the 61, 70 and 82 vintages. Bottle with very good fill. Cigar box aromas with black fruit. to me, this came across as slightly better structured than the 1961 but without the same depth. Good acidity helps provide length and energy with moderate length showing earthy elements and spice.
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7/16/2011 - vindictive wrote:
I have had this wine several times and it is always exceptional. Bottle and fill good, cork aged, but extracted intact. This had a little barnyard funk when first decanted which subsequently dissipated. After an hour, this lovely aged wine was peaking and a perfect companion to steak.
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6/9/2011 - G_H Likes this wine: 88 Points
Great wine, very well balanced, sweet, still some power, a lot of leather and cedar wood, some sweet dried red berries,
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2/21/2011 - cosmin_grozea wrote: 95 Points
The color is ruby red with a brick rim. The nose is mature, intense and complex, with pure aromas of cedar wood, generous black currant fruit, cigar box, pencil shavings and coffee bean. It is a very elegant and fully developed classic Bordeaux nose. In the mouth this wine is characterized by perfect balance. An amazing acidity makes this wine youthful, perfectly hiding its age: you wouldn’t say is older than 15 years. Flavors of black currant, graphite, cut hay, mocha and some light greenness – asparagus cover the palate. It is an elegant and supple wine with great structure, developed tannins and a silky mouth feel. The finish is medium plus with a beautiful red currant and a salty mocha aftertaste. Elegance at its best. 95+ points
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12/2/2010 - tendring Likes this wine: 89 Points
Wine Education Service - Fine Old Bordeaux (Imperial College): Just opaque, red-brown.
Mineral, meaty nose with some fruity, tarry, very complex.
Slightly fruity attack, plenty of tannin, tastes alcoholic and hot.
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10/19/2010 - vespasian wrote: 90 Points
Tasted at the Sampler:
Considerable faded orange rim with light ruby garnet core; quite a subtle nose - sweet delicate Autumnal fruits and hints of warm spice. Cedar and leather, hints of cigar box; lovely palate, certainly showing its age but elegant and delicious. A bit lean but not lacking flavour. Drinking now.
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7/31/2010 - Fatty Cat wrote: 80 Points
Late Jul 2010: authentic label; upper shoulder; brown red color; strawberries plus vegetal and chemical (alpha-Pinene derivatives) aromas/flavors; like a port wine; strongly acidic on the palate.
Bad luck: while certainly drinkable and kind of enjoyable this bottle was clearly at the end of his lifetime.
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3/27/2010 - gripNsip wrote: 95 Points
Served blind: Wow, this nose smelled amazing. Brown sugar, wet wood, beef stew, sour cherries, with a rich smell about them yet not heavy feeling. An amazing palate, great roundness and weight on the palate. Still shows great fruit, complex flavors that escape me linger in the background. Perfectly balanced. Some structure still hanging on, substantial length in the finish, the fruit lingers for some time and outlasts the structure. The tannins come off sweet in the finish. This exacted a "WOW" moment from me every mouthful. I put 94+ on my paper but looking at my notes I am upgrading this to 95 points, easily one of the best experiences with Bordeaux in my life. David, you're the man now, dog!
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3/27/2010 - tomandlu wrote: 95 Points
Mature Bordeaux at David's (David Paris's place): Simply breathtaking fragrance of flowers, cedar, tea, tobacco and spice, all beautifully balanced and complimentary. I swore this was a Margaux. Clearly a mature wine on the palate with all of the tannin resolved, a silky, mouthfeel and good acidity. The finish was moderate, with enough tannin and fruit to suggest a long drinking window and, suprisingly, a much younger wine. To me, this was the epitome of great, mature, Bordeaux from a renowned estate. It was not as intense or complex as some but its balance and elegance were without peer. My WOTN. Thank you, David!
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3/27/2010 - David Paris (dbp) wrote: 94 Points
Blind Mature Bordeaux, 1966-1995 (My house): Much funkier on the nose than the previous wine, but overall fairly light. Wow, I was not expecting the palate after the light nose, but there's quite a bit of fruit here. Fantastic palate, in fact. Shocking structure and balance, even though it's surprisingly a bit candied. This too was more about the lacy texture and integration than any individual flavors. Wonderful, pleasing, long and complex, full finish. Lingered on the tongue for a minute after the fact. Stellar. Slow oxygenated for 5 hours before the event.
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3/14/2010 - gissmo79 wrote: 85 Points
Farge: rustikk rød, lyse brun
Lukt: sjø, tang og tare
Smak: bittelitt syrlig, tobakk, overaskende tørr
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12/31/2009 - Red Loki wrote: 93 Points
Still in excellent shape despite the age. Still has a strong core of dark fruit, dark red color. Should easily have another 10 years until it fades away.
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5/16/2009 - rnellans wrote: 93 Points
Quite lovely mature wine. Wonderful nose of tobacco, cassis. Complex on the palate with great balance..so silky and no detectable tannins.
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3/26/2009 - Burgundy Al wrote: 94 Points
HDH BYO Dinner (Blackbird - Chicago IL): I've become a fan of 1966 Bordeaux over the past few years, so brought this as well as 1966 Figeac tonight. This showed lots of cigarbox, underbrush and a surprising amount of pronounced black cherry. Similar on palate with some subtle spice emerging as well from middle to finish.
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3/26/2009 - winefool wrote: 93 Points
Hart Davis Hart BYO Dinner (Blackbird): Wonderful nose of sour cedar and briar. A little sour on the palate but still surprisingly youthful and lovely. A nice example.
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3/26/2009 - KenK wrote: 94 Points
Hart Davis Hart – BYOB (Blackbird Chicago): Dark green pepper nose with black mineral toast. Nice dark spicy wine with surprisingly rich core of dried black cherry fruit. Slight green pepper adds distinct complex edge. Nice finish. 94
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3/13/2009 - DJenkins wrote: 95 Points
Soft, elegant. Fully mature. Complex, long an lovely
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1/24/2009 - RationalDenial wrote:
This was very much intact, but not exceptional. Lovely perfumed nose. Big bouquet you could smell from a table away. Cedar, orange peel, dried cherries, stewed tomatoes. Less complexity on a palate dominated by energetic but not acetic acid. Interesting. Good philosophical debate as to whether it was worth $100...
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10/7/2008 - DJenkins wrote: 94 Points
Delicious, classic mature claret. Not fading away yet
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6/15/2008 - sdr wrote: 89 Points
Outstanding condition for this bottle, VTS level, tight moist cork. K&L does it again with their impeccable sourcing. The wine is classic old Bordeaux, now in its tertiary phase. The fruit has been replaced by cedar, smoke, tobacco and dried leaves. Expressive on the nose and still has some energy on the palate. Not much tannin. It is instead the acidity holds it together without being overbearing. Successful bottles of the '70 seem more than 4 years younger.
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6/28/2007 - sdr wrote: 92 Points
Another bottle from K&L in oustanding condition with Very top shoulder level, firm, moist cork and clean label. I'm rewarded by an outstanding example. The color is a healthy medium garnet, consistent with 41 years of age. Really lovely old Ducru flavor of old cedar, orange rind, tobacco and polished leather. Fairly high acidity, but not obtrusive. Barry was impressed by the long finish. Absolutely no fading even after 2 hours in the glass. Regal and reserved but fascinating complexity.
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11/24/2006 - sdr wrote: 87 Points
This recent purchase from K&L was in very good shape; high shoulder fill, pristine label and capsule, moist cork which I could not extract in one piece. Deep mahogany, but no brown. Immediately gives off that classic old Bordeaux smell of cedar and smoke which I have come to enjoy. As it aired, it became more complex but not necessarily more interesting. On the palate was a lean wine from this lean vintage, but I would call it a definite success and by no means OTH. This is the kind of wine that needs food and context to appreciate properly. We did reasonably well at Johnny V, especially with the cheese plate we got to finish the wine. Definitely not a crowd pleaser, but I like it.
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3/1/2000 - sdr Likes this wine: 88 Points
Great Wine Seminar. Light - medium amber. Attractive oaky nose. Highish acidity. Velvety tannins. Very much alive.
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6/1/1992 - sdr Likes this wine: 93 Points
Magnum. Mature garnet. Huge expressive nose of cassis and black currant, very Cabernet Sauvignon. Smooth and delicious. Positive finish. Great balance. Surely at peak. Not exactly enormous depth, though.
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2/1/1989 - sdr Likes this wine: 94 Points
A great example, totally dispelling any idea it is too old. Full rich classic nose of Cabernet Sauvignon of the upper Médoc. Remarkable balance and elegance. Still some life sustaining tannin. Smooth. Better than the ‘70 today. Held remarkably well in the glass.
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4/1/1988 - sdr Likes this wine: 89 Points
Finally, a fine bottle. Bright lively color. Classic cedar/cassis nose. Excellent weight and balance. Classy. Just a bit too dry in the finish.
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11/1/1987 - sdr Does not like this wine: 78 Points
Another weak bottle. Mature color. Pinched nose. Acidic, slightly watery short finish. Maybe the wine is going downhill already at age twenty-one.
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5/1/1987 - sdr Does not like this wine: 78 Points
A disappointing bottle. Extremely dark color. Faint note of cedar. Too thick and dense without the necessary fruit. Minimal tannin. Some excess acidity on the finish. I have had better bottles in the past.
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2/24/1979 - AnthonyPilkington wrote: 95 Points
Superb wine in all respects. Tasted a long time ago in Bermuda
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