Noticed leaking cork. Fell into bottle when pushed with light pressure. Poured immediately and found, to my surprise, wine is still lovely, darkly colored, and not oxidized. Go figure.
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Not the best bottle with a mid shoulder fill. Pnp. Still nice medium garnet color, no browning but a bit cloudy. Still some remaining fruit, medicinal notes, perhaps just a touch oxidative. Not great but not bad either.
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Fine Wines SG - Grand Cru Discovery Pack (Delivered to Home): Slightly pale garnet, clearly browning. Stubbornly muted nose, with bits of underripe red cherry, brambles and twigs. Some heightened acids, and tannins provide a slight bite, with rather mild upfront flavours, but develops into tart sour cherry, coffee beans, and roses. Fair length
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DIY BYO Dinner - Notes from another taster (Amali, NYC): Initially tasted upon pouring and felt this was pretty expressive with lots of leather, cigar box and fully mature fruit. Definitely an aged wine, but with lots of enjoyment left. After more than an hour in my glass though, it began to fade quite a bit. I would avoid giving this too much air for the best experience.
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DIY BYO Dinner II (Amali (115 E 60th Street, NY, NY)): From a 3L. Opened and poured. Tons of leather and maybe a touch of stinky socks (not in a bad way - almost kindof interesting) and just very well aged and fun to have.
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Rich and lush nose belied its age. Color was dark ruby and showed no signs of brick or brown. Plenty of fruit and even a touch of tannic edge. Mature, for sure, but enjoyed by all with no complaints of being over the hill. A great drinking experience.
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Color: Brick red with a ruby rim Smell: Worn leather, dried red fruits, cigar box, mushrooms, old/weathered railroad ties, and hints of potpouri Taste: Notes of dehydrated cherries, strawberries, and cranberries with an underpinning of cedar and mushrooms Overall: Outstanding. This is really a lovely bottle, with an excellent fill well into the neck. I can't imagine old Bordeaux being much better than this. Just a classy effort.
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Jen's Fund Raiser Dinner II (Max's Bistro, Fresno Ca.): Held up quite well....fruit is a little fading, but still sweet...nice aged bord flavors of decaying leaves, walnut oil, cinnamon stick, leather....still alive cherry skin acidity, soft feel.
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Initial nose good and not an over the hill burnt smell, color was dark with the edges of the wine browning, overall very enjoyable but not a lot of shelf life
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Smell: Moist earth, moss, dried red fruits, cigar box, mushrooms, eucalyptus, tobacco, and leather
Taste: Soft and subtle notes of cherries, strawberries, cedar, and cranberries
Overall: This was a bottle of impeccable provenance...bought on release by a friend and stored perfectly. The fill was still in the neck, and this just seemed like a wine that was so very young compared to other 1970's Bordeaux's i've had in the past. This is the sort of wine that would be a great find on a restaurant list...
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6/28/2023 - ATL wrote:
Noticed leaking cork. Fell into bottle when pushed with light pressure. Poured immediately and found, to my surprise, wine is still lovely, darkly colored, and not oxidized. Go figure.
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1/8/2021 - pavel_p wrote: 88 Points
Not the best bottle with a mid shoulder fill. Pnp. Still nice medium garnet color, no browning but a bit cloudy. Still some remaining fruit, medicinal notes, perhaps just a touch oxidative. Not great but not bad either.
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9/19/2020 - vinhonotte Likes this wine: 90 Points
Fine Wines SG - Grand Cru Discovery Pack (Delivered to Home): Slightly pale garnet, clearly browning. Stubbornly muted nose, with bits of underripe red cherry, brambles and twigs. Some heightened acids, and tannins provide a slight bite, with rather mild upfront flavours, but develops into tart sour cherry, coffee beans, and roses. Fair length
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11/17/2018 - ATL wrote:
Oxidized. :(
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1/27/2017 - retired_and_roving Likes this wine:
DIY BYO Dinner - Notes from another taster (Amali, NYC): Initially tasted upon pouring and felt this was pretty expressive with lots of leather, cigar box and fully mature fruit. Definitely an aged wine, but with lots of enjoyment left. After more than an hour in my glass though, it began to fade quite a bit. I would avoid giving this too much air for the best experience.
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1/27/2017 - MC2 Wines Likes this wine:
DIY BYO Dinner II (Amali (115 E 60th Street, NY, NY)): From a 3L. Opened and poured. Tons of leather and maybe a touch of stinky socks (not in a bad way - almost kindof interesting) and just very well aged and fun to have.
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1/13/2016 - grapist wrote: 92 Points
Rich and lush nose belied its age. Color was dark ruby and showed no signs of brick or brown. Plenty of fruit and even a touch of tannic edge. Mature, for sure, but enjoyed by all with no complaints of being over the hill. A great drinking experience.
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6/9/2015 - Wine_lvr wrote: 91 Points
- Brick color. It's overly tannic with a medium finish - Fully mature but still a nice classical Bordeaux
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7/12/2014 - Kirk Grant wrote:
Color: Brick red with a ruby rim
Smell: Worn leather, dried red fruits, cigar box, mushrooms, old/weathered railroad ties, and hints of potpouri
Taste: Notes of dehydrated cherries, strawberries, and cranberries with an underpinning of cedar and mushrooms
Overall: Outstanding. This is really a lovely bottle, with an excellent fill well into the neck. I can't imagine old Bordeaux being much better than this. Just a classy effort.
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6/21/2014 - rossi.wine wrote: 91 Points
Tastes much younger and fresher than the 1966, minty, slightly drying, acidic finish.
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11/15/2012 - Mrbuzz wrote: 91 Points
Jen's Fund Raiser Dinner II (Max's Bistro, Fresno Ca.): Held up quite well....fruit is a little fading, but still sweet...nice aged bord flavors of decaying leaves, walnut oil, cinnamon stick, leather....still alive cherry skin acidity, soft feel.
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7/25/2012 - jlgnml wrote: 88 Points
Mouton Vertical Tasting & Dinner (JW Marriott Chicago Il): The ringer and very obvious when lined up with the real deal. Older and browning in the glass, muted nose.
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2/19/2012 - ATL wrote:
Wow. Really perfect. Exactly what mature claret should be. Still fresh, good fruit, very long and complex finish - wonderful.
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10/16/2010 - jlgnml wrote: 91 Points
Initial nose good and not an over the hill burnt smell, color was dark with the edges of the wine browning, overall very enjoyable but not a lot of shelf life
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5/2/2010 - Kirk Grant wrote:
Is Kirk leaving? (With Photos) (Sips Restaurant in Southwest Harbor, ME): Color: Ruby at the core with a faint rusted ruby at the rim
Smell: Moist earth, moss, dried red fruits, cigar box, mushrooms, eucalyptus, tobacco, and leather
Taste: Soft and subtle notes of cherries, strawberries, cedar, and cranberries
Overall: This was a bottle of impeccable provenance...bought on release by a friend and stored perfectly. The fill was still in the neck, and this just seemed like a wine that was so very young compared to other 1970's Bordeaux's i've had in the past. This is the sort of wine that would be a great find on a restaurant list...
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11/15/2009 - Old_Winyards wrote: flawed
Pre-Holiday Birth Year Wine party (Errol and Patty Kovitch): Corked.
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9/1/1994 - sdr wrote: 83 Points
Faint but interesting tertiary aroma of autumn leaves. Some fruit poking through. Manages to cross the finish line with a limp.
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