1990 Château Haut-Marbuzet

Community Tasting Notes (65) Avg Score: 90.8 points

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  4/13/2024 - bestdamncab Likes this wine: 94 Points

  Opened for Derrald and I. Nose of black currants, black cherry, allspice, and a hint of loamy earth and spring flowers, same on the palate, big body, showing very well from the start of the first pour, mouth filling fruit, rich fruit, slightly sweet fruit, enjoyed throughout the evening, slightly better after one hour in the glass, a long finish and lovely, rich aftertaste.

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  2/7/2023 - bestdamncab Likes this wine: 91 Points

  Nose of black berry, red cherry, hints of mint, herbs, freshly roasted coffee coffee grounds, and dusty gravel, same on the palate, medium/big body, tasty, smooth, showing secondary flavors, better the second night than the first night, mouth filling fruit, subtle, and a medium/long finish.

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  11/6/2022 - mxfnck wrote: 86 Points

  I was optimistic after reading some recent experiences on here.
  One hour decant, then followed the wine in the glass, and saved a glass for the next day (closed bottle, refrigerated). The wine didn't evolve much since its uncorking.
  
  Forest floor aroma's, plum, cinnamon and cedar. The wine still has surprising acidity and tannins, but lacks the complexity and length to make this remarkable.

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  9/29/2022 - andtheodor wrote: 92 Points

  Wow, so much rich currant fruit, almost like an old Cali Cab at times. Plenty of structure to keep going.

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  2/15/2022 - SpenceP wrote: 93 Points

  Immediately after opening, this was lovely--cherries, lead pencil, black olives, cocoa, spices, and significant tannin--I rated it at 93 points. But within less than 15 minutes, it had completely dried out and faded! Gradually, over the next two hours in the glass, it returned to life: black olives, cherries, herbs, cocoa, with a very long cherry and spice aftertaste. At this point about 92 points seemed right, but my sense was that it was still in motion. However, by this point I had also had all the alcohol I cared to ingest in one day! So I stoppered the bottle and kept it at cellar temperature overnight.
  
  After 24 hours it had become even better than the night before, and, unlike the night before, it had become stable: Plums, black olives, cherries, lead pencil, chocolate, leather, and spice, with a wonderful rich and long aftertaste. No change over several hours. About 93 points felt right and I was tempted to go a point higher.
  
  This is one of those rare wines for which decanting is ESSENTIAL--I'd say a minimum of 3 hours, and I suspect that more like 5 hours would be a good idea. With a lengthy decant, my guess is that this will be fine for another 2 or 3 years, maybe longer.

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