An old-school lithe yet swashbuckling wine with super concentration, great refinement and extra long finish. Has lifted spicy aromas of plums, minerals, a lightly vegetal component, cassis, leather and graphite. Its medium bodied satiny and polished eliptical freshly fruited palate has a great layered lightly smokey red and blue fruits middle, and a long deliniated finish with an aromatic aftertaste.
1990 Bordeaux tasting in 2015 - round #1 (The Traklin - new location): double decanting for sediments removal 2 hours prior to drinking light red colour with brownish rim wonderful tertiary leather-earthy aroma of a slightly oxidised wine soft tannins, good acidity level, medium bodied, complex, fine flavours, lingering finish with very long nose….
Decanted at Flemings in Palo Alto with an old friend. Light, translucent ruby color with a fantastic bouquet of sandalwood, spice, and cinnamon. Wow! Still has some structured tannins. Fantastic smoky berries; smooth and woodsy. Great finish. Very suave and sophisticated, not a huge, in-your-face, big wine. Light to medium bodied, and definitely still in its drinking window.
After about 45 min the fruit intensified, mostly ripe plums and raspberries. Perfect with the rib-eye, even with the carrot cake. Really singing by the end of the meal (2-3h after decanting).
Decanted for 3 hours, drunk over two hours and it was beautiful and sumptuous. Classic Bordeaux, fabulous nose, tobacco nuances on the palate, and a nice long length. Should have bought a case of this.
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(Figeac) The 1990 was a bit green in the nose but in that wintergreen and menthol direction, not an underripe one. Sinus-clearing t ‘n a was present, along with touches of nut, gingerbread, and purple leotard. The wine was a clean, green, fighting machine with its great green pepper and mint flavors and nice, lingering acidity. A touch of dill rounded out the party
(Figeac) was very aromatic with lots of olive aromas, both green and black, also with lots of red, wintry fruits, earth and stalk. There was excellent concentration in the mouth, and the wine was very rich yet still so smooth. The nose got saucier and riper, sexier as purple joined the party. There was a nice Cabernet Franc kick to its flavors on the finish. Bipin admired its balance and great acidity. I was then told that the average blend of Figeac is generally 35% Cabernet Franc, 35% Cabernet Sauvignon and 30% Merlot. Olives continued to dominate the wine in a fantastic way