Popped and poured, followed approximately one hour. Light gold in colour, with persistent micro bubbles. On the nose, this is a touch tighter and less and less advanced than the example we had tried just a few weeks ago. With some coaxing, the nose provided aromas of fresh cut red apple, lemon zest, crushed rock, brioche, caramel and baking spice, with a light overlay of oak. On the palate, nice richness and concentration. Acidity is quite brisk providing freshness and the finish is medium plus, with lingering tastes of tart red apple, citrus zest, mineral, yeast, and spice. Definite room for improvement. Based on this bottle, I'd say hold, although there seems to be some variability.
Popped and poured, followed approximately 30 minutes. Golden colour in the glass, with a fine bead that dissipates quickly. On the nose, this was advanced as expected; light cider, baked apple, burnt sugar, baking spice, toasted hazelnut, yeast, and crushed rock. With time in the glass, this gets quite sherried and takes on an earthy edge. On the palate, this is quite tart and lean, with medium plus acidity. Finishes moderate, but very dry, with tastes of bruised apple, baking spice, roast nuts, lemon zest and burnt sugar. Still a lot of interest here if you like very mature Champagne. For my tastes, however, if this example is correct, drink 5-8 years ago.
A pristine example, sourced ex-chateau, popped and poured, followed approximately two hours. Deep ruby in the glass, with a slight brick at the rim. A beautifully perfumed nose of cherry, baking spice, damp earth, coriander, dried herb, crushed rock, leather, beet root, florals, and a touch of horse stable. With further air time, this takes on a real meaty edge and adds notes of orange rind. On the palate, this falters a bit, with a leaner profile than one would expect from the glorious nose, with medium plus acidity and moderately drying finish, with lingering tastes of red fruit, baking spice, smoked beets, mineral and leather. Lovely wine.
France, Bordeaux, Libournais, St. Émilion Grand Cru
Popped and poured, followed approximately two hours. Deep garnet in colour, with a mild amber brick at the rim. Initially, the nose had a metallic overlay, however, with time in the glass, this seemed to blow off for the most part. On the nose, black cherry, stewed plum, licorice, blood, dried herb, spice, dried flowers, graphite and earth. This was a bit of a roller coaster in the glass. With further time, it takes on some brown sugar notes that weren't particularly appealing, but then a bit later, some mushroom stock and beet notes emerged that were rather appealing. On the palate, red currant, licorice, plum, iron, herbs and mineral. Acidity is medium plus and finishes with moderate length.
Popped and poured. Light translucent ruby in the glass, with significant bricking at the rim. On the nose, again there is a metallic overlay that is distracting, with long distant memories of fruit; dried, decaying; still some pyrazine and earthy elements there, but overall, this is past it. On the palate, quite simple and tired. Lean and dry, with the acid totally taking over. Really unfortunate.
Popped and poured as a substitute for the flawed 1970 Palmer. Ruby red in the glass, with no bricking. On the nose, this was very strange; orange marmalade, peach schnapps, apricot, fresh picked herbs and strawberry. The nose was really quite explosive. On the palate, this is a touch more reserved than the nose, with a reasonable balance. Finish is moderate, with tastes of light red fruit, citrus peel, mineral and a lingering tequila and pine sol note. A very strange wine, and not one that I am particularly keen on having again. The quality is definitely there, but there are some elements to it that remind me of being 13 and smashed off the ends of miscellaneous liquor sourced from the liquor cabinet of a friend's parents.
Popped and poured, followed approximately 2 hours. In the glass, garnet in colour, with a very slight brick. On the nose, blackberry, spent coffee grinds, damp earth, olive brine, leather, campfire and a touch of creosote. On the palate, good concentration, with deep black fruit, pepper, olive brine, smoke and coffee. Acidity is as expected; brisk and fresh; tannins, almost fully resolved, but grip ever so slightly on the moderate length finish. Served next the the '88, this seemed a touch lighter on its feet. Fully mature; drink now.
Popped and poured, followed approximately 2 hours. Garnet in the glass, with a very slight brick. On the nose, this takes on a slightly darker and more animal profile than the '85; a melange of black fruit; blackcurrant, blackberry, black cherry; black olive brine, wet dog fur, espresso roast coffee, leather, bacon fat and camp fire. On the palate, this shows a touch more depth and concentration than the '85, as well as a bit more structure present. There is still some unresolved tannin that ever so slightly dries the moderate plus finish. Fully mature; drink now.
Popped and poured, followed approximately 30 minutes. Garnet in the glass, with bricking throughout. On the nose, this is generally what comes to mind when I think of when Napa; ripe black cherries, plum, vanilla, coconut, spice, pyrazine, caramel and a touch of graphite. On the palate, rich and round, with ripe red and black fruit, medium minus acidity, tannin mostly integrated, and actually finishes quite long, but lingers with sweet ripe fruit, vanilla and oak. Not my style and a bit disappointing for this legendary producer.
Popped and poured, followed approximately 1 hour. Deep garnet in the glass, with a light brick. On the nose, this is the polar opposite of the BV; very classic nose, with notes of black currant, leafy foliage, undergrowth, fresh mushroom, mint leaves, pyrazine and lead pencil. On the palate, medium acidity, some unresolved fine grain tannin and a medium finish, with tastes of red/black currant, bell pepper, mint, spice and earth. Excellent showing for this bottle, and right in my wheelhouse for what I seek in a Bordeaux styled blend. This was the star of the mid 80s Napa Cabernet served this evening.
Popped and poured, followed approximately 30 minutes. Garnet in the glass, with a slight brick. On the nose, this also has quite a ripe fruit profile, but a bit more restrained than the BV; ripe black fruit, plum, brown sugar, bell pepper, licorice, eucalyptus and earth. On the palate, this shows a reasonable balance, perhaps slightly less acidity than I would have hoped with the ripeness in fruit present. At this point, the tannin is fully resolved. Finishes moderate. No upside here. Drink up.
Popped and poured, followed approximately 30 minutes. Garnet in the glass, with a slight brick. On the nose, this is similar to the '84, but takes on a slightly cooler tone; blackcurrant, black cherry, cedar, spice, bell pepper, mint and damp earth. On the palate, this is a bit fresher than the '84, with a slight uptick in acids, but showing a similar roundness and overall ripeness to the profile of the fruit. This finishes moderate with some light drying tannin. Fully mature; drink up.
Decanted approximately 5 hours in advance. Followed approximately 1 hour in the glass. On the nose, this is a touch spirity, but has a lovely nose of pure cherry, dark fruit, baking spice, earth, brown sugar, dried fig and toasted nuts. On the palate, this really shines, showing impeccable balance. There is a real elegance to this Port, and tremendous depth of flavour on the palate. Finish is quite long and lingers in the mouth for ages. I could drink this and eat Stilton for hours.
2004 Pol Roger Champagne Vintage Brut 91 Points
France, Champagne
Popped and poured, followed approximately one hour. Light gold in colour, with persistent micro bubbles. On the nose, this is a touch tighter and less and less advanced than the example we had tried just a few weeks ago. With some coaxing, the nose provided aromas of fresh cut red apple, lemon zest, crushed rock, brioche, caramel and baking spice, with a light overlay of oak. On the palate, nice richness and concentration. Acidity is quite brisk providing freshness and the finish is medium plus, with lingering tastes of tart red apple, citrus zest, mineral, yeast, and spice. Definite room for improvement. Based on this bottle, I'd say hold, although there seems to be some variability.
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1988 Nicolas Feuillatte Champagne Brut Cuvée Spéciale Millésimé 88 Points
France, Champagne
Popped and poured, followed approximately 30 minutes. Golden colour in the glass, with a fine bead that dissipates quickly. On the nose, this was advanced as expected; light cider, baked apple, burnt sugar, baking spice, toasted hazelnut, yeast, and crushed rock. With time in the glass, this gets quite sherried and takes on an earthy edge. On the palate, this is quite tart and lean, with medium plus acidity. Finishes moderate, but very dry, with tastes of bruised apple, baking spice, roast nuts, lemon zest and burnt sugar. Still a lot of interest here if you like very mature Champagne. For my tastes, however, if this example is correct, drink 5-8 years ago.
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1988 Domaine de Montille Pommard 1er Cru Les Rugiens 92 Points
France, Burgundy, Côte de Beaune, Pommard 1er Cru
A pristine example, sourced ex-chateau, popped and poured, followed approximately two hours. Deep ruby in the glass, with a slight brick at the rim. A beautifully perfumed nose of cherry, baking spice, damp earth, coriander, dried herb, crushed rock, leather, beet root, florals, and a touch of horse stable. With further air time, this takes on a real meaty edge and adds notes of orange rind. On the palate, this falters a bit, with a leaner profile than one would expect from the glorious nose, with medium plus acidity and moderately drying finish, with lingering tastes of red fruit, baking spice, smoked beets, mineral and leather. Lovely wine.
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1985 Tertre Rôteboeuf 91 Points
France, Bordeaux, Libournais, St. Émilion Grand Cru
Popped and poured, followed approximately two hours. Deep garnet in colour, with a mild amber brick at the rim. Initially, the nose had a metallic overlay, however, with time in the glass, this seemed to blow off for the most part. On the nose, black cherry, stewed plum, licorice, blood, dried herb, spice, dried flowers, graphite and earth. This was a bit of a roller coaster in the glass. With further time, it takes on some brown sugar notes that weren't particularly appealing, but then a bit later, some mushroom stock and beet notes emerged that were rather appealing. On the palate, red currant, licorice, plum, iron, herbs and mineral. Acidity is medium plus and finishes with moderate length.
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1970 Château Palmer Flawed
France, Bordeaux, Médoc, Margaux
Popped and poured. Light translucent ruby in the glass, with significant bricking at the rim. On the nose, again there is a metallic overlay that is distracting, with long distant memories of fruit; dried, decaying; still some pyrazine and earthy elements there, but overall, this is past it. On the palate, quite simple and tired. Lean and dry, with the acid totally taking over. Really unfortunate.
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2006 Château des Tours Vacqueyras
France, Rhône, Southern Rhône, Vacqueyras
Popped and poured as a substitute for the flawed 1970 Palmer. Ruby red in the glass, with no bricking. On the nose, this was very strange; orange marmalade, peach schnapps, apricot, fresh picked herbs and strawberry. The nose was really quite explosive. On the palate, this is a touch more reserved than the nose, with a reasonable balance. Finish is moderate, with tastes of light red fruit, citrus peel, mineral and a lingering tequila and pine sol note. A very strange wine, and not one that I am particularly keen on having again. The quality is definitely there, but there are some elements to it that remind me of being 13 and smashed off the ends of miscellaneous liquor sourced from the liquor cabinet of a friend's parents.
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1985 Paul Jaboulet Aîné Hermitage La Chapelle 93 Points
France, Rhône, Northern Rhône, Hermitage
Popped and poured, followed approximately 2 hours. In the glass, garnet in colour, with a very slight brick. On the nose, blackberry, spent coffee grinds, damp earth, olive brine, leather, campfire and a touch of creosote. On the palate, good concentration, with deep black fruit, pepper, olive brine, smoke and coffee. Acidity is as expected; brisk and fresh; tannins, almost fully resolved, but grip ever so slightly on the moderate length finish. Served next the the '88, this seemed a touch lighter on its feet. Fully mature; drink now.
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1988 Paul Jaboulet Aîné Hermitage La Chapelle 94 Points
France, Rhône, Northern Rhône, Hermitage
Popped and poured, followed approximately 2 hours. Garnet in the glass, with a very slight brick. On the nose, this takes on a slightly darker and more animal profile than the '85; a melange of black fruit; blackcurrant, blackberry, black cherry; black olive brine, wet dog fur, espresso roast coffee, leather, bacon fat and camp fire. On the palate, this shows a touch more depth and concentration than the '85, as well as a bit more structure present. There is still some unresolved tannin that ever so slightly dries the moderate plus finish. Fully mature; drink now.
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1984 Beaulieu Vineyard Cabernet Sauvignon Georges de Latour Private Reserve 86 Points
USA, California, Napa Valley
Popped and poured, followed approximately 30 minutes. Garnet in the glass, with bricking throughout. On the nose, this is generally what comes to mind when I think of when Napa; ripe black cherries, plum, vanilla, coconut, spice, pyrazine, caramel and a touch of graphite. On the palate, rich and round, with ripe red and black fruit, medium minus acidity, tannin mostly integrated, and actually finishes quite long, but lingers with sweet ripe fruit, vanilla and oak. Not my style and a bit disappointing for this legendary producer.
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1984 Robert Mondavi Winery Cabernet Sauvignon Reserve 93 Points
USA, California, Napa Valley
Popped and poured, followed approximately 1 hour. Deep garnet in the glass, with a light brick. On the nose, this is the polar opposite of the BV; very classic nose, with notes of black currant, leafy foliage, undergrowth, fresh mushroom, mint leaves, pyrazine and lead pencil. On the palate, medium acidity, some unresolved fine grain tannin and a medium finish, with tastes of red/black currant, bell pepper, mint, spice and earth. Excellent showing for this bottle, and right in my wheelhouse for what I seek in a Bordeaux styled blend. This was the star of the mid 80s Napa Cabernet served this evening.
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1984 Beringer Vineyards Cabernet Sauvignon Private Reserve 89 Points
USA, California, Napa Valley
Popped and poured, followed approximately 30 minutes. Garnet in the glass, with a slight brick. On the nose, this also has quite a ripe fruit profile, but a bit more restrained than the BV; ripe black fruit, plum, brown sugar, bell pepper, licorice, eucalyptus and earth. On the palate, this shows a reasonable balance, perhaps slightly less acidity than I would have hoped with the ripeness in fruit present. At this point, the tannin is fully resolved. Finishes moderate. No upside here. Drink up.
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1985 Beringer Vineyards Cabernet Sauvignon Private Reserve 90 Points
USA, California, Napa Valley
Popped and poured, followed approximately 30 minutes. Garnet in the glass, with a slight brick. On the nose, this is similar to the '84, but takes on a slightly cooler tone; blackcurrant, black cherry, cedar, spice, bell pepper, mint and damp earth. On the palate, this is a bit fresher than the '84, with a slight uptick in acids, but showing a similar roundness and overall ripeness to the profile of the fruit. This finishes moderate with some light drying tannin. Fully mature; drink up.
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1977 Taylor (Fladgate) Porto Vintage 96 Points
Portugal, Douro, Porto
Decanted approximately 5 hours in advance. Followed approximately 1 hour in the glass. On the nose, this is a touch spirity, but has a lovely nose of pure cherry, dark fruit, baking spice, earth, brown sugar, dried fig and toasted nuts. On the palate, this really shines, showing impeccable balance. There is a real elegance to this Port, and tremendous depth of flavour on the palate. Finish is quite long and lingers in the mouth for ages. I could drink this and eat Stilton for hours.
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