I was pleasantly surprised how good this was for a 40-year old wine. This was a half-bottle, with good fill, and the cork came out clean. At first, there was only a musty smell and acid, but it plumped up nicely after a half-hour or so and it kept getting better for a while. The mustiness blew off and there was brilliant red fruit with a lot of structure remaining. Incredible!
The bottle had been slow oxygenated for about 4 hours - this poured a lucid garnet with browning at the rim. Nose has an explosive brewed coffee note - can't miss it. As it is swirled in the glass, the complexity shows itself - decayed leaves, figs, underbrush, tobacco. This had a robust and clearly delineated nose - very nice. On the palate, this seemed a bit dried out to me - the tannins were completely resolved, but this faded a bit and didn't show the length or complexity I had hoped. Overall, very enjoyable and should be drunk soon.
A recent re-release from the estate with a good fill and a pristine label. This is a wine at perfect maturity, the color a pale crimson, the tannin fully resolved to give the wine a smooth, glossy mouthfeel. I loved the aromas of olives and forestal greenery, which kept getting more effusive and fresher as the wine sat uncorked on the sill all afternoon for a slow-oxygenation treatment.
Red colour. Almost grey-ish at the rim. The scent was quite strong - a horse-raddish like impression that was somewhat mirrored in the peppary taste. This particular aspect disappeared after about 15 minutes in the glass, and the wine showed a more beautiful side of its face on notes of freshly roasted coffe and dark berries. The finish turned just a touch dilute.
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