An incredible bottle of wine. This just shows what a disaster Parker has been for California viticulture. This low alcohol wine is loaded with flavors including most prominently cherries. But it is elegant, pure, and graceful. The flavors are long and lingering on the palate. It is complex without being heavy. What a delight. One of the finest California cabernets I've had the pleasure to drink.
Amazing that this still can show amazing complexity and structure after nearly 40 years. A bit flat off the top, it grew into a wonderful bouquet of almond and cherry. Long finish. Not good for very long out of the bottle, but quite impressive.
Dinner for six at home, with '09 Aubert chardonnay, '82 Mouton, and '83 Reiussec. According to cellartracker's "time to drink up", this should have been cpnsumed several years ago, but we all disagreed. I carried this bottle directly from B.V.'s library to my cellar 7 years ago. Fill was still high in the neck, the cork perfect. Still medium dark and opaque. Still the same amazing sweet American oak and cassis nose with hint of sherry that's typical of these older BV's and that we've loved since we started buying thes when Tchelistcheff was still making them, '66 through '70. Still had plenty of fruit, also with typical BV sweetness; perfectly balanced and complex, with a fabulous lingering aftertaste. We all thought it was perfection...preferred it to '82 Mouton. Unfortunately, our last '76 BV.
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(Beaulieu Vineyard Cabernet Sauvignon Georges de Latour Private Reserve) Group's #1 (my #1) – 43 pts; 6 firsts, 3 seconds, 2 thirds, 1 last place – dark medium red color with pale meniscus; youthful cassis, red fruit and menthol nose; charming, youthful, cassis, red fruit, menthol and raspberry palate; medium-plus finish
(Beaulieu Vineyard Cabernet Sauvignon Georges de Latour Private Reserve) Darker red color; roasted meat nose; great, tasty, youthful palate of juicy meatball, sage and well-integrated tannins; medium-plus finish 93+ pts. (group's WOTF by a vote of 5 to 4; still going strong after an hour in the glass)
(B.V. Private Reserve) to be exact. The 1976 had a simpler nose, .the stewed tomato thing. Matt pinpointed, going on to call it .typical .76 B.V.. It did have some leather, chalk dust, carob and oak in its nose as well, and the palate was caramelized, possessing no tannins whatsoever anymore on its short finish. A touch of lemon juice and weird spice emerged in the nose, and Bob called it .undrinkable,. which he modified to .not that bad, but not pleasant.. The wine was average at this stage in its life
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