From a lot purchased in the mid-80's and held in my cellar since. Cork was shrunken at the top but seal was good on the other end. Body was light, good color. Very reticent on PnP, it did open up after decanting and waiting an hour. The fruit was okay, but seemed to be on the fading side of the ledger. Medium length to the finish, over the evening it never did much more beyond the initial blossoming.
Decanted at 5 PM and drunk over the next four hours. The color of the wine showed no sign of age with a medium dark garnet color that was more translucent then I remembered my last bottle. Lots of pepper and earth and dark fruit on the nose. The mouth feel is rich yet somewhat feminine and light on the tongue. The pallet was reflecting the nose and especially the strong spicy and peppery finish. This is a delicious perfectly aged bottle of Hermitage. I could just spend hours smelling this.
A Spring Saturday in DC: At 30 years old, it's all about the provenance. This bottle was in good condition and the wine was still going strong, although it's got lots of really mature flavors. Smells of green olives, red peppers, seaweed and blood. Fine, silky tannins with tart acid. Tart red fruit is slathered in roasted red pepper, black and green olives, sun-dried tomato and pickling spices. I get lots of meat and iron and dried herbs, but the wine is fresh from the acid. After three hours, this really started showing some more floral and crushed rocks. Paired with slow cooked pork loin and enjoyed the hell out of this birth-year Hermitage. Perhaps not for everyone, but I don't think this bottle was over the hill by any means.
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