Upon decanting soft rick garnet color. Aromas of Blackberries & Blueberries. Initial tanic nose w/good legs. Nose weakens after 2 hours as does wine profile. Still goo flavor of berries w/moderate oak. Backbone weakens over period from opening to dinner, approximately 3 hours. Drink now. My recommendation would be to decant to let the tannins get some air but drink shortly after decanting.
This is very much alive. I recently bought a case of Peyrabon 2000 from Millesima, so this is ex-chateau quality. I have tried four bottles; one pop'n'pour; one splash decant; one decant and wait 20 minutes; and one decant and wait 2 hours. Not a major difference any which way. Each bottle got emptied equally quickly. The nose is reserved, but the soft texture, back-palate and the finish keep you coming back for more. Mostly gentle tertiary aromas and flavours remaining. Quite floral and animal. No sign of oxidization. There is some fruit on the palate but it is quite a stealthy infusion. After a few hours the palate fills up slightly ; the nose wilts a bit; the finish remains steady. This is probably on the down-slope but not over-the-hill and very pleasant and enjoyable. 89-90 points.
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(Chateau Peyrabon Haut-Médoc) Giving a little black fruit on the nose, but gives little otherwise. The palate has a big, sweet, rounded texture in keeping with the vintage, with some fine ripe tannins behind it. No perfume or great pleasure at present because this is quite closed. Needs two or three years in the cellar.
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