Loek's year of birth and an intriguing wine; not a château bottling, the colour is close to brown, with sweetness and even a bit sugar in the nose. This Montrose goes gently down the hill, but is still graceful.
From 375, pulled from a 40F degree cellar. Top shoulder fill. Mold on top of cork, came out in two pieces but in relatively good condition. Color is a remarkably healthy red, with a little bricking at edges. Nose of dusty/dirty red fruits just after opening. With some air, a very subtle yet pretty nose develops - wet rocks, violets, carmelized sugar and sage. The mouth is very harmonious with sweet red fruits, old saddle leather, coffee grounds, some tangy acidity, soy sauce and beef jerky. Slight metallic edge on finish. Tannins are mostly integrated yet still perceptible. With more air the nose becomes sweeter, with more nuttiness. Very subtle yet complex wine if you give it your undivided attention for the 30 minute show.
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(Montrose) had a nutty, figgy nose with some pastry and bakery aromas relating to molasses, gingerbread and confectioners' sugar. The wine was maderized, more mature than the other wines in its peer group; all three bottles were off in the same way. It was very ripe, bordering on stewed. There were lots of nutty, vanilla flavors, easy and simple ones, with some old book flavors as well. A little woodsy on the palate, these bottles of 1953 were definitely past their prime but still had some enjoyable qualities
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