S.F....La Paulee style! (S.F. Ca.): This wine amazed me! So transparent, rose' like...but it had the most amazing subtleties of flavors....cinnamon spice, dried roses, cigar ash, earthy menthol....all on a delicate frame...this hit me right!
Gotta give a 50 year old bottle some credit for living so long and being so damn good in the porcess. I was expecting this to be a very soft wine full of finesse and what I got was a fully finessed wine that still had some punch left. Great tart cherry with the classic Clos de Tart flavor profile.
This bottle was in good shape but the wine's color looked very mature. It had a tawny red center with light tan/clear rims. The nose was awkward at first but developed nicely after about an hour to show red frut, soil, roses, and brown spices.
This was also awkward in the mouth initially as it was watery with spikey acidity. After a couple hours it had a medium body, nice ripeness, soft round tannis, very nice acidity, and good length.
This appears to be living on the edge so drink up.
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(Clos de Tart) We actually did serve a couple of Burgundies first. We didn’t want Martine to start getting the shakes lol. A 1961 Clos de Tart smelled great. There was lots of rust, bright citrus and intense t ‘n a. Hints of violets, rose petals and game rounded out its complex nose. It had long acidity on the palate, as good ’61 Burgs are prone to have. I was discussing recently with Wilf, and he thinks it might be considered the best of the decade before all is said and done. 1961 always seemed lost in the shadows of ’61 Bordeaux and ’62 Burgs, but I must agree that the ones I have had of late are fantastic. This was no exception, and its brick flavors, pinches of Worcestershire and strawberry/rhubarb action all added up nicely. Gil noted, ‘a little VA, but who cares.’ A hint of vanilla ice cream and creamy root beer floated its way into the equation, and this wine was tasty and possessed great rusticity. The thing I liked most about the bottle was the Acker sticker on the back :) (94).
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