Gary's Belated Birthday Dinner (Paris Club - Chicago IL): Open ~30 minutes before serving, this was best when first poured. Gamy, ripe and meaty to start with ripe black fruit with forest floor. Started getting leaner and less interesting after 30 minutes in glass as the fruit disappeared.
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(Chateau de Beaucastel Chateauneuf du Pape) The evening started with a bang and the only Rhone for the night. The 1959 Chateau de Beaucastel Chateauneuf du Pape had an explosive and amazing nose; this was clearly an incredible bottle, love at first sniff. Actually, it was Domaine de Beaucastel at the time. I guess they got some new digs soon thereafter! Anyone that thinks Chateauneuf cannot compete with the greatest wines of the world need to start with old Beaucastel. Jules gave it a ‘hubba hubba,’ while Amy added ‘smoked bacon.’ Deep garrigue was accompanied by green olive, smoked meats (indeed), menthol and juicy red fruit aromas in this spicy nose. Jean Luc admired the ‘mint,’ while Sarah admired its balance. The palate was rich, saucy, hearty and earthy, and its acidity was still young; this wine was still ascending at age 50, much like Mr. Happy. Flavors of chocolate, great earth and hints of rust and tobasco on the finish made this wine even more special. Jules summed it up, ‘it’s like really good Wagyu; it just melts in your mouth’
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