Last bottle from a case of six. Now at age 24, slightly past its peak but still enjoyable. Some dark fruit (slightly fading) bot lots of secondary aromas: bay leaf, underbrush, tobacco, leather, garrigue herbs, etc. Definitely not a wine one would serve to a non-connoisseur: multi-faceted and demanding at every stage of its life. Drink up and decant very carefully - this one has huge amounts of fine sediments.
Really good alive, but all Pradeaux I have had lack the elegance that an old Tempier normally has. Does it come from the stems or the very old foudres, I don't know, but for me it is too rustic in a slightly negative sense.
Tempier Tasting @ Joost B. (Netherlands): Though the structure still stands tall, this is has drying tannines in the back and fruit is fading. Still some blackberries left, together with lots of bayleaf, licorice, iodine, blood and iron. Has just passed its peak IMHO. 15/20
From magnum. Bandol, the way I like it. Showing some age both colorwise and on the nose/palate. Austere, strict, very Bandol like with plenty of cherry, lavender, herbs (garrigue) and a touch of meat. It also shows an iron like note on a long finish with slightly rustic tannins. Very good structure, it is in a very good place to drink right now. I love Pradeaux.
This was great. Dark fruited with plenty of gritty tannin still going strong among powerful acids. Almost like a darkly fruited Barolo. This will live a long time but I think the fruit is at its best right now. There was a strong spice kick to the last couple glasses after the bottle was open a couple hours. Terrific.
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