The bottle was mot in perfect shape (low level; C/D-stand). I bought this bottle because of the good colour. It is so much easier with old Cristal because of the crystal clear bottle. Perfect golden colour. This wine had some sediment in the bottle. Still some bubbles left. Nuts, toast, caramel, brown sugar, mushroom and honey. Lovely mouthfill! Elegant structure based on the mineral, nice acidity, lovely flavours. Long elegant finish.
If this wine had a better mousse and more bubbles it would have been a top Champagne.
Clearly aged on the nose with notes of figs and dried citrus as well as fudge, cinnamon, tar, meat and toasted nuts. Dry palate with decent acidity bringing nice vivacity to the aged appley fruit. No moussé left. Saline touch, coffee, meat, chalk, cinnamon and loads of burnt sugar and toasted nuts. Lengthy. Clearly past its prime and very aged, but packing still some fine complexity and definitely a breath of life.
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(Roederer Cristal) We were up to the seventh bottle, and this one had a mature nose full of oil, cinnamon, spice and cedar with a rusty, gamy and mature edge. The flavors were a bit dirty and gardeny yet tasty. The 1964 Cristal was tasty, smooth and long, although a bit disappointing given Cristal’s usual performance in this decade – I have had mind-blowing bottles of ’62, ’66 and ’69 so far
(Louis Roederer 'Cristal.') The nose was tangy and waxy with baked, yellow fruits - baked in a mature way; not cooked, just baked. There were additional aromas of bread along with traces of light caramel. The palate was beautiful: smooth, long and fine with nice elegance in the mouth. Bread flavors and that same touch of dry caramel kissed the palate. Its backside was long and lingering with another kiss, this time of citrus flavors. Amanda picked up on its caramel as well, and the '64 held gracefully in the glass
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