The bottle set upright for approx. 36 hours and then was allowed to come to room temperature (still in the basement) over approx. 10 hours. The color when poured came across as a deep ruby with little bricking on the rim. The nose blossomed and the flavor profile included the classic Lynch-Bage notes of black fruit, pencil lead, leather and a touch of cedar. The tannins have faded further into the background. providing a backbone for a wonderfully, harmonious bottle of wine. It's only taken 29 years to reach this state!
Clean. Good intensity with lots of red berries, dark berries, cedar wood, pencil, seems very young. Firm tannins, hints of oak barrels, the tannins are fine, but very present. Good acidity. Good+ length on the finish.
Emile Peynaud talked about "spherical" wines and this is one - brilliantly complex nose with no component any more prominent than any other. Arresting perfume full of dark fruit - crunchy and crystalline, leather, wild flowers, pencil lead, pipe tobacco, chocolate. Complex and harmonious. But the palate and finish are very 1986; tannic, fullish, not as complete as the nose. This really is an Englishman's Claret; I can see a lot of people being put off on the palate. Perfect with venison. Decanted; started drinking 40 minutes into the decant when it was already drinking well. Picked up a little bit of barnyard with air but otherwise not a huge amount of change (interestingly for 86). Tough to rate given the discrepancy between the nose and the palate. I can see a lot of people not clicking with this one but I love it.
The level of my bottle was barely in neck. Quite closed in the first few hours. It took 8 hours to allow it to fully elaborate. Gorgeous in both nose and finish. Just a little bit weak in structure. Decant it if need to drink now.
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(Lynch Bages) was a great showing for Lynch next to its big brother of a Pauillac. It was drinking spectacularly, to be frank, and was in that just right, wine sweet spot that can last for many years, longer than the average American marriage, that’s for sure. There was great cedar, t ‘n a and a long, beefy Szechuan style about its aromas. Long and smooth with cedar and mineral flavors, its palate was also great. I preferred it to the Mouton on this night yet rated the Mouton higher because of the long-term potential factor. I think Mouton will be the greater in the long run. Go write a post about it