Decanted one hour and probably needed another but this was showing well and was great with food. Again just short of great for me but excellent full bodied but balanced Bordeaux wine showing dark fruits and earth and is in a great spot right now. A-
The wine is popped and decanted for a full day before drinking, courtesy to J. It pours a maroon color with a mahogany edge and thin legs. At 12.5% ABV, I was curious as this is a blockbuster vintage. On the nose, the wine yields a bouquet of potpourri, leather, smoke and copious amounts of truffle. Perhaps it's the age, but the fruit (mostly strawberries and blackberries) is somewhat muted. On the palate, the wine is glazed with glycerin and finely integrated tannins. It is unctuous and silky. Nevertheless, there is a green streak in the wine, and that leads to flavors of peppercorns, cured meats (especially lardo), earth and truffles. Fruit is slightly more apparent here than in the nose. Acidity is quite low. Finish is of medium length, lasting around half a minute. This is a definitely enjoyable bottle; but at this price point, I believe there are better options out there. (eg: Maybach or even Araujo and Bond).
Side by side with Lynch Bages 82, 90, 95, 01. Always thought that 82 vintage is my favorite Lynch Bages, but this 90 vintage opened up after 2 hours that is an amazing wine that is a rich, complex full body wine with good layers of fruit and texture.
This bottle was at the height of the arch. Screaming earth, leather, dried flowers and antique shop with perfect sweetness to balance the very serious act. Mature, soft, glycerin bodied, and still very long..
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(Lynch Bages) The 1990 Lynch Bages was all about the coffee as well, more grinds than fresh brew. There was a powdery edge to the nose, and hints of animal and green bean lingered. The palate was rich, but the finish was softer, especially once I considered what it was later on. There was a touch of a synthetic quality to its flavors, and it was exotic in its cinnamon and cedar (93).
(Lynch Bages) another weird, chemical nose, a fact that struck me on the last two bottles of 1989 that I have had as well, both within the last two months. Hmmmm. Ray noted the .acetone. as I mentioned rubbing alcohol, but it did blow off a bit with some extra aeration into the typical, beefy, cedary, meaty and tobacco driven nose. The wine got chunky and almost chocolaty, but the palate seemed atypically soft on the palate, which Clive called .low acidity.. He gave it 17/20, and I gave it
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