Never had a more frustrating Bdx than this. In the 13 years I've owned this case, only one bottle (two years ago) showed well and all the rest have been muddy like last night's. Not quite stewed, and not quite pruney, more like what the denser goods at the bottom of a barrel could taste like--though the wine had very little sediment. Can't chalk it up to 'cooked' because there was one good bottle. What the heck?
garnet, some bricking, great nose, medium bodied, cassis, pain grille, leather and cedar yet remains somewhat sturdy and lacks the silkiness of Poyferre (as do most vintages in my opinion) a nice aged bordeaux, paired great with dinner. two bottles. 88-90
Vertical tasting with 1995, 1998, 1999 and 2004. At the beginning, I thought I like 1999 the best, 1998 has a slight green hint. However after half an hour, the 1998 opened up a lot more and it's become my favourite. 2004 seemed a bit closed yesterday. I'm neutral on 1995, which seemed a bit thin.
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(Chateau Léoville-Barton St Julien) This has a good colour, just fading a little bit but this is quite appropriate for the vintage. Obvious advancing maturity on the nose, with a bloody, beefy, iron nail character. Rather severe style on the palate, very precise and perhaps even austere. Hard-edged tannins, reserved, even brutal. There is some decent fruit, but I'm a little concerned as to how this well pan out. Will there be anything of interest left when the tannins have resolved? Nevertheless, there is appeal in parts.