1982 Château Sociando-Mallet

Community Tasting Notes (122) Avg Score: 91.1 points

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  2/19/2024 - Jake Barnes Likes this wine: 94 Points

  From a bottle purchased at auction with a top shoulder fill and a water damaged and heavily foxed label held on by plastic wrap. (That really instills confidence.) The cork was soaked almost all the way up. Decanted for sediment and served.
  
  Despite the plastic wrap, this was a fantastic bottle. A little time in the glass helped the cellar funk/moldy cork smell dissipate, but otherwise, this was ready from PnP and packed with surprisingly youthful, well-focused, spicy red currants. It was showing the same on the nose as well as undergrowth and a little cinnamon, cardamom, and cigar wrapper. It had lots of dusty tannins left and a firm laser beam of acidity to give it a long, silky, satisfying finish.
  
  This held strong for the four hours during which the bottle was followed on day one and was arguably even better in certain respects (greater purity of fruit) after the remaining 7 ounces were vacuumed and refrigerated for twenty-four hours, suggesting this bottle could have been heavily decanted on day one. A really great bottle of wine. 12.5% ABV (great/****/17.5/94)

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  11/19/2023 - Julian Marshall Likes this wine: 93 Points

  Redcurrant and cranberry on the nose, with earth and leaves in the background, plus some meatiness that reminded me of an old Jamon Serrano. In the mouth, red cherries at first, then it takes off, with a rising middle section of blackberry, redcurrant and cranberry, still very fresh and intense. There’s a touch of rusticity which doesn’t detract at all, then a strong hint of old orange, before a long finish dominated again by red cherries. After a while, the finish becomes a little peppery and the fruit just hints at faded glory, but it held up very well over the course of the evening.
  
  Opening any 1982 is a treat. It was my “first” vintage and I’ve never encountered the vintage characteristics again, that perfect blend of ripe fruit and gentle tannins, with just enough acidity and never too much alcohol. Drinking the SM reminded me of all that has changed since.
  
  It’s not quite up there with the very best 82s, but it doesn’t cost as much either, and it’s a whole lot better than the large number of rather mediocre CCs. It’s an excellent example of what Jean Gautreau achieved here - not only did he equal many CCs, he surpassed them, especially in Margaux.
  
  The 82 is not however as Margalais as some SMs - I would say it reminded me strongly of both Léoville-Barton and Montrose 82.
  
  Anyway, what a delicous wine!

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  7/25/2023 - HeavyPourWine Likes this wine: 94 Points

  WIN Gastrobar Dinner (Sommelier Guild of Atlanta) (Atlanta, GA): Tasted at ATL Somm Guild dinner. No formal notes (just scores) since this was definitely a social event! Really good mature BDX and what an unexpected treat for one of our members to bring an '82 BDX to the dinner! 94

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  2/18/2023 - racerchris Likes this wine:

  Double decanted and consumed over two evenings. Deep transparent red color.
  Plenty of tertiary notes to contemplate on the nose. Modest structure on the palate. Light on fruit, but plenty of complexity.
  No sign of decline. In fact the glass saved for night 2 was perhaps more open and fruity, and I finally detected some bell pepper, although I found it harmonious with the exotic spices, dried leaves, beef broth, and modest cherry fruit that carries a medium length finish.

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  2/18/2023 - Everything Ahead wrote: 92 Points

  This is drinking very nicely now with powerful aged aromatics of beef blood, mint/eucalyptus (vap-o-rub?), and decaying leaves. Great color to the wine. Not a ton of fruit left (although there is black cherry in there), but still hanging on very well. I prefer the 2000 vintage of Sociando tasted not that long ago over this one by a little bit. This might have been better 10 years ago, but it was a real pleasure nonetheless, and was an interesting wine to smell and savor, as I never get to drink 40 year old BDX. What it did make me realize is that I think I prefer mine a little younger than 40 for the fruit, with 20 years from vintage being a sweet spot. Thanks to Chris for sharing!

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