Community Tasting Note

• johneagle Likes this wine: 90 points

  March 24, 2021 - I think some people don't get the ethereal nature of good old wine. Yes, it's not what it was or might have been. I feel so privileged to be able to enjoy wine like this. I learnt about wine mostly from my father; we would have lunch together and drink claret, 1970 1966 and 1961 of the same chateau. As you tasted the older wines, each one tasted younger than the old before. But I remember clearly how the 1966s were, Palmer and Ducru especially, and they were better, but had the same delicacy of this 89 Telegraphe. I was very lucky. Palmer 1961 was magnificent. I still have one left, and a few other 61s. Takes courage and the right moment to open one. Ducru 66 a few months ago was magical. It still had a core of elegance and I wonder if wine made now at the same level will age in the same way, or last as long.

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1 Comment

• OenophilistMN commented:

  4/21/21, 6:21 AM - Your sentiments were very nicely expressed and I have wondered the same over the years having (like you) shared many old wines with my own father. I do not believe today's wines age as well. I do not imply they aren't as good to drink or perhaps aren't even better made; I write of aging quality alone. When I compare Professor Saintsbury's description of the wines of the late 1870s wines he tasted, to my notes and memories of the 1928s, 1929s and 1945s I shared as a young man with my father, with the 1982, 1983 and 1985 wines I occasionally taste now (supposedly the 1878, 1929 and 1982 Chateau Margaux must weights were the same as were the 1928 and 1983), I find the 80s don't match up longevity-wise. Of course, maybe my teenage taste buds sensed nuances then that my 60+-year-old taste buds can't nowadays. But it seems to me that the newer wines lack a certain "je ne sais quoi." I will test this in a few days when I share a 1982 Pavillion Rouge with a friend. Thanks for your thoughts.

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