Similar to my note from 4 years ago. This is definitely maturing as it seemed both creamier and nuttier but still had plenty of fresh apple and bright acidity. very nice.

Nose features mineral as well as waxy fruit. The palate is firm, bright and more full bodied than the nose would lead you to expect. Great texture and finesse. Really took on an added dimension when paired with celeriac puree as it cut the richness of the dish, pulled out some white fruit flavor and set you up for the next spoonful of puree. Wow. Update from the next night: amazing transformation as the color has darkened a bit and the nose has become more floral, saline, and with an indefinable fruit (tropical?). Palate has really layered and fleshed out, offering up much more fruit body, spice, complexity and incredible length. I've got one remaining bottle and plan to hold for years, but if opened near term I will definitely decant this.

Optioned not to decant; opened 3 hours prior to serving. Another spectacular showing for this elegant, poised wine. Bright red berries and spiced herbs on the nose. Besides the terrific balance on the palate that I've noted in the past, the wine showed more depth of flavor and penetration this time - red fruit, earth, asian spice and garrique. It seemed to gain expression when paired with food.

Opened 4 hours without a decant. Dark red, some violet. Nose was quite dark berry driven, with some oak/spice and tobacco (not at all funky as my '86s have been; more 'modern'). Palate leaned towards full bodied with light acidity and soft tannins. Some textural complexity, but nothing attention grabbing. Spice notes at mid palate. Given the extreme complexity/richness of the duck confit, the straightforward nature of this wine was quite welcome.

Violet red in color. Lot going on with the nose; dark berries, leather, vanilla, earth, tobacco. I did note the more refined oak treatment for this particular Pesquera (French rather than the usual American oak), but would not have noticed had I not read about it before. Palate had more body than the Talbot. The tannic backbone was also more prominent, but was by no means out of balance with the fruit or acidity. This felt 'brighter' than the Bordeaux and lent itself better to cutting through the super rich duck confit. Not a 2000, but went with millennium in its name. This wine has years of life left.

Served with a variety of dessert 'bites' and paired nicely. There was also a 2000 Cinque Terra sweet white served along side. Interestingly, the colors were pretty close - the white getting darker and this red getting to a light tawny. The Italian was the more interesting with acidity balancing the fruit and sweetness. Nice way to end the evening.