Decanted 8 hours. Initially pale garnet with orange edges, much darker later. There is no getting around the initially shock of tartness, a problem mitigated by food, and as it turns out, time. The nose is oldest, musty flowers and wet wood, and ripe red fruit. The palate became notably sweeter at about hour 10, hard to believe that a 49-year-old wine from a hardly stellar vintage needs all this air, but evidently it does. The tannins don't show up until the finish, soft but still robust, with a fruity tart tang and a little pucker. Enjoyed with sous vide chicken thighs and polano cheddar grits. not mainstream but a lovely sideshow.
A nice fill for a 36 year old wine. The cork was soaked about 1/3 of the way up but came out clean. Brick red wine hit my glass just as the aromas of dank forest floor and barnyard funk hit my nose. A few swirls of the glass revealed hints of old, worn saddle leather and fresh mushroom. Dark chocolate and wet earth filled out the palate. The tastes linger long after swallowing though. A long finish for an outstanding wine.
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