Lovely faded floral notes on the nose along with soy, mushroom, dried red fruit and subtle spice. This carried to through to the palate which took on more red fruit and rose petal notes before starting to faded after about 2 hours. This was very pretty, bright and lively although not terribly deep. Love the detail and complexity.
At first it shows some smoke, soy, animal fur and just a touch of caramel oxidation. It breathes up nicely and becomes quite floral both on the nose and in the mouth. The sweet vinous things are countered by savoury umami things and the finish is quite meaty. The slight oxidative notes marred this particular bottle but it was pleasant none the less.
This does not have a perfect nose as it has more age on it than ideal, and that follows through to the palate. The quality of this, however, comes through and conquers this issue, and with time in the glass it really shines. Yum
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(DRC Grands Echezeaux) The Duke pulled out a magnum of 1966 DRC Grands Echezeaux, whose nose was full of Chinese spice box. There were great dark chocolate aromas to go with its spice, and the wine was delicious and fat, dancing in the mouth with its long, spicy, edgy and flavorful profile.
(DRC Grands Echezeaux) A magnum of 1966 DRC Grands Echezeaux welcomed us in stellar fashion. It had a deep nose full of rose, rust and caramel. Thick and rich, there were also bouillon and garden flavors. Yum
(DRC Grands Echezeaux) tried to deliver a knock out blow to the flight and almost succeeded. DRC.s Grands Echezeaux remains the real bang for your buck when it comes to DRC. The wine had a sensuous nose full of rose, black cherry, stalk, wet slate and chalk. .What a palate,. I wrote next, as it was meaty, rich, fine and still sensuous. There were great leather flavors, and while this wine also seemed fully mature, it seemed to have more inner strength without showing any signs of decline. Its power and richness held, and there was great depth to its Asian spice, dark chocolate and citrus dust components. Overall, the wine was clearly the most powerful of this flight and remained young in the glass
(DRC Grands Echezeaux) the very same vintage Wilf was cooing about the night before. Wilf happened to be sitting at the next table over, which is also always a very good thing. This 1966 had an incredible nose, fat and fleshy with rose, light Worcestershire, earth and sweet Asian barbecue aromas. There was a great pungency to the wine, a touch grilled with a good stink around its meaty core. The wine was delicious: sweet, long, powerful and lush in its tasty and rusty palate. Rudy and I had a .6 star. debate as this wine flirted with that elite category for about thirty minutes but never quite got over that hump, but it was stellar out of magnum, which can make an enormous difference at age forty
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