What a beauty. Grab a handful of silk, a portion of velvet, mix it with perfectly ripe plums, cherries, cassis and blackberry, toss in some truffle, tobacco and smoky cocoa, blend it all together and viola, you have an idea about 1983 Palmer.
(LCBO Tasting Bar Sample) Pours light in colour with heavy bricking. This is showing even more advanced than the already advanced bottle I had last year. It was from an enomatic machine so who knows if a little oxygen slipped in. Nose has virtually no fruit. Decaying leaves and twigs, leather, pot pourri, old furniture, roasted nuts and farm yard dominate the aromatic display. The palate is also drying out with some still drying tannin remaining. Finish is medium plus in length built on nuts and decaying wood.
This is just great. Soft black fruits, dried herbs, and a melted carob/truffle note in the back. The sides here are worn, while the center is still rather deep and dark. This is classy. Can't help but note that the '95 Ridge Monte Bello and '98 Ogier Cote Rotie also on the table are showing advanced and past peak, while this is showing plenty of underlying strength and breed. Fairway Cafe with the guys.
MONFORTINO VERTICALE (ENOTECA ROSSORUBINO TORINO): Bello bere un Bordeaux maturo e in piena forma in mezzo a Monfortini austeri, con nasi gentili e poco frutto, perchè si apprezza ancora di più la bordata di sensualità, profumi, frutto che invadono i sensi e costituiscono ciò che a mio avviso è il fulcro dell' esperienza degustativa.
Chinato, erbe aromatiche, fiori secchi, profondissimo e cangiante. Il cilindro di un prestigiatore, da cui esce di tutto... a profusione, senza soluzione di continuità. In bocca tanta glicerina, seta, acidità e freschezza risciacquante, persistenza da maratoneta. Un vino completamente diverso dagli altri, forse più facile, suadente, forse troppo perfetto e "scontato", ma che non può non lasciare a bocca aperta. Sempre un' esperienza ammaliante
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(Château Palmer) Bricking medium dark red violet color; VA, TBA?, beef jus, raw hamburger nose; smoky, tart cassis, beef jus, definitely an off bottle compared to wonderful ones I've had before; medium-plus finish
(Palmer) The 1983 Palmer was rather grassy and almost stinky on the nose, but the palate was cleaner and its finish even better with great length and structure. The plum fruits were carefully concealed by finely delineated tannins. The 1982 was more of a now wine, but everyone could see the ’83 getting better with time.
(Palmer) bid a gracious farewell to the Burgundies with its aromas of plum, chocolate, cassis, cedar and minerals. It was classic all the way around in both its fruit and pinch, and its minerals blended into rocks, waterfalls and heat, that sun on the rocks thing I sometimes find in a wine. Smooth, satiny and silky on the palate with a vim-ful finish, the Palmer was graceful and gorgeous in that classic claret way. Boysenberry emerged on its nose, and there was lots of spice, earth and tension to its finish. There is no doubt in MY mind that it will be better in ten years and keep improving