Full, round and sweet nose of dark fruit, gravel, smoke, earth and banana oil. All of this made its way to the palate which was rich, creamy and silky. Not terribly deep or long but lovely integration and balance. Still going after 2+ hours.
Double decanted and started drinking after two hours. Ripe and soft, but still plenty of power and some tannins. With air in the glass/bottle it was fine, fresh and elegant, but slightly hollow in the finish. Was a perfect match with roast beef with its nose of forest grounds and beef blood. Still very alive but time to drink up now, at least before 2020.
Drank at home on a Sunday night - my oldest wine to date. PnP an drank over about 2h. Top shoulder fill, got cork out almost in one piece. A very healthy garnet with only a little browning at the rim. Swirling gives you some sweet red and dark fruit, then plenty of leather, tobacco, black tea, some medicinal notes,. Fine to medium tannins. A bit of chocolate on the short to medium finish. Impressive for an almost 50 year old wine.
Popped and poured and slow oxed for 90 minutes. This bottle showed wonderfully. Still structured and layered with fruit. Rich and powerful. If I had one quibble it's that there wasn't a ton of complexity. Perhaps this will evolve with more time in bottle. Drink now or over the next 20 years. This is squarely in what should be a long drinking window.
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