Opened and tasted immediately on PnP; seemed a little light and coarse on the nose initially. Gave it time and it came around after about 60-90 minutes
Color/App: medium-deep gold with high viscosity; amazingly light color considering the age. Light bouquet of apricots, mandarin orange, a little smoke and marzipan along with caramel. This still has a sweet, delicious attack, a reasonably plump midpalate with good acidity and a 10-15 second finish. Brown sugar mixed with butter, apricots (again) and creme brulee palate. Really quite elegant and lovely for a 74 year old wine and pretty distinctly shows itself as a classic Barsac.
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I took the bottle home, corked and refrigerated, so will revisit. Day 2 everything was very similar, just slightly simpler and shorter. Excellent balance.
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The best part of this wine was the nose. Spice, apricots, orange rind, flowers, citrus, nuts and honey. The fruit is drying out, there is very little sweetness remaining on the palate. Drink up.
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Seattle Tasting Group 'End of Year Dinner' #2 (Sammamish, WA, USA): The wine was a dessert unto itself. An impeccable fill had us quite excited by this one. Darkish in color, the nose was a party of orange marmalade, caramel, and nuts. The palate was nice but seemed to fall apart a bit too quickly with burned sugar notes that became more and more prominent with air. While it lasted it was intense and delicious, but it also suffered in comparison to a 1959 Guiraud I was able to taste 10 days earlier. Still, it was a fantastic wine, thanks Roy!
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1/25/2023 - BVal wrote: 93 Points
Opened and tasted immediately on PnP; seemed a little light and coarse on the nose initially. Gave it time and it came around after about 60-90 minutes
Color/App: medium-deep gold with high viscosity; amazingly light color considering the age. Light bouquet of apricots, mandarin orange, a little smoke and marzipan along with caramel. This still has a sweet, delicious attack, a reasonably plump midpalate with good acidity and a 10-15 second finish. Brown sugar mixed with butter, apricots (again) and creme brulee palate. Really quite elegant and lovely for a 74 year old wine and pretty distinctly shows itself as a classic Barsac.
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4/22/2017 - Burgundy Al wrote: 93 Points
Wine Dinner Extravaganza; 4/21/2017-4/22/2017 (Smyth and The Loyalist - Chicago IL): Late night, brief note. Apricot and candied orange peel with wonderful balance. 6 of 9 diners thought this the best of tonight's sweet wines, but I slightly preferred the Massandra 1948.
I took the bottle home, corked and refrigerated, so will revisit. Day 2 everything was very similar, just slightly simpler and shorter. Excellent balance.
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4/21/2017 - dcwino wrote: 93 Points
Annual gathering with Chicago winos in Chicago - Burgs, old Bordeauxs and SQNs (Smyth and The Loyalist - Chicago IL): The last wine of the night. Fully integrated palate and nose, apricot, tea, sweet spices and steel. Lost most of sweetness, good mineral presence and a medium finish with a hint of tea and apricot at the end. Excellent balance but a bit simple.
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11/27/2011 - Jeff Leve wrote: 85 Points
The best part of this wine was the nose. Spice, apricots, orange rind, flowers, citrus, nuts and honey. The fruit is drying out, there is very little sweetness remaining on the palate. Drink up.
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12/11/2004 - Eric wrote: 92 Points
Seattle Tasting Group 'End of Year Dinner' #2 (Sammamish, WA, USA): The wine was a dessert unto itself. An impeccable fill had us quite excited by this one. Darkish in color, the nose was a party of orange marmalade, caramel, and nuts. The palate was nice but seemed to fall apart a bit too quickly with burned sugar notes that became more and more prominent with air. While it lasted it was intense and delicious, but it also suffered in comparison to a 1959 Guiraud I was able to taste 10 days earlier. Still, it was a fantastic wine, thanks Roy!
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