10/31/2021 - Peliot wrote:

Dark honey / caramel color. Nose: salted caramel, lemon zest. Mouth: lots of acidity, the balance was slightly off for me - the fruit maybe has faded a bit or maybe it needed a lot more air than we gave it (popped and poured, drank over 40m). Did it improve over forty minutes? Kind of. The nose gained some dried flowers and citrus but overall I wasn’t entirely convinced. Was better with food.

10/23/2021 - Peliot Likes this wine:

Singing. Popped and poured at Blue Hill at SB. It was all there - awesome white burgandy nose, rich, great balance and length. This wine is in the perfect spot right now, so drink up I would say.

10/23/2021 - Peliot Does not like this wine:

I slow ox'd it for 4.5 hours and then served it from the bottle. Sadly, I think it was too much air for this wine because it really faded into dried flowers and weak tea. It was somewhat elegant and retained some structure, but utlimately it just wasn't very special. With the benefit of hindsight, I would suggest pnp and see how it develops in the glass.

1/3/2019 - Peliot Likes this wine:

My first Montrachet. I’ve had a lot of white burgs. Was this the standout best one ever? Yes it was. Because it was so perfectly balanced. I get annoyed by white burgs sometimes when they are too tart, too thin, too fat, etc. this one was not overpowering, just had great honey color, beautiful multi faceted nose, rich but not too rich, perfect acidity, etc. Very elegant.

12/31/2018 - Peliot Likes this wine:

This bottle was so special. I can’t believe how alive and intact it was for a 52 year old. Great purple core with an orange rim. Insane nose with raspberry sorbet, blueberry liqueur, roses, baking spice, plum, mint, orange, butter. Juicy in the mouth with oranges, spices, red and blue fruits. Remarkable fruit for the age. Fresh and vivacious. Great, round mouthfeel. Excellent body for an aged wine. It doesn’t get better.

12/25/2018 - Peliot Likes this wine:

I have a case of this in my cellar and have opened a couple of bottles that I thought were either flawed or perhaps that the wine was over the hill. Tonight, for an experiment, I just left the wine the decanter and tried little sips over five hours. What I discovered is that the wine needs 2 - 3 hours in the decanter before it is even approachable. The wine has a ruby core with orange at the rim. It's a really great nose with blackberry, licorice, tobacco, cassis, blue/black fruits, and some forest/woodsy notes. On the palette the wine is pretty dry and medium bodied, but there is enough structure there. It's not a blockbuster, but it's a pleasure to drink - an elegant aged bordeaux.

2/1/2018 - Peliot Likes this wine:

This is why wine is so much fun. Nothing I write will capture it, but I have to write something to mark the occasion. 101 Points. Pure magic. We tasted history. The aromas were genie in a bottle stuff: flowers, gravel, fruit, angels, spices, smokes, earth, heaven. Remarkable color for its age - not even a hint of brown. Incredible deep purple color. Velvety. Plenty of acidity, body and structure. Still had power and a smooth even flow of fruit layers on the palate. Long finish and very elegant. A special wine experience. WOTN vs the ‘82 and ‘89, which were also both spectacular.

12/1/2017 - Peliot Likes this wine:

Intense ink dark ruby color. Cassis, anise, blackberry, blueberry, Raisin, chocolate on the nose and palate. Full bodied, rich, grippy, long. I think this is a pure and delicious Cote rotie that is fully ready to go in my book.

10/4/2017 - Peliot Likes this wine:

Oh my. I saw Aaron Judge hit a massive HR against the Twins last night. The LMHB inspired that kind of awe. The nose was explosive from two feet away as it was being decanted. The kind that sets your brain on fire when you smell it. After an hour it opened up into an aromatic profile that defies words: perfumes that I've never experienced: exotic red flowers and spices. Great length and rich, graves character. Stunning, epic wine.

10/3/2017 - Peliot Likes this wine:

This is right up there with any other 1990 I have tasted including HB and Cheval Blanc. Needed an hour in the decanter. Dark purple core, opaque. Leathery nose with black fruits, cassis, anise, cinnamon. Great fully body and weight; tannins are resolved and right. A top example of mature St. Julien from a winning vintage.

8/28/2017 - Peliot Does not like this wine:

I felt this was an over-oaked vanilla bomb. Decanted for an hour. Dark purple core. The nose was candy-sweet vanilla and little else. Everyone says this wine is tannic and needs time but I didn't find it to be firm enough. I'm hoping I got it on the wrong night and time will improve the balance here but honestly I don't have high hopes.

2/18/2017 - Peliot Likes this wine:

My first Penfolds. I love Syrah and tend to favor Northern Rhone over New World fruit bombs. This was a special wine for sure and I appreciate its unique character. Decanted for 2 hours. Color was dark purple. Complex bouquet of black fruits and intense dried flowers/fruits, black tea. Intense, full bodied wine, high alcohol. Succulent mouthfeel, fully resolved tannins. Loved it.

2/10/2017 - Peliot Likes this wine:

Makes me want to try more wines from this vintage. I was going back to some notes and remembered that '96 Latour is my favorite of that wine and '96 will probably trump '86 in the fullness of time when it comes to Lafite as this is simply richer with more stuffing though it is not yet very complex.

Color was dark purple. Nose of led pencil, black fruits, cedar - very typical. Medium body/perfect balance. Rich black fruit flavors, leather hints, and very long finish over a minute. Overall this is a stunning and replete Bordeaux.

2/9/2017 - Peliot Likes this wine:

This was WOTN vs. a 2003 Harlan. Why? Character. Both wines were inky purple, concentrated, intense Calicabs. The Scarecrow needed an hour in the decanter to come around (a bit of VA smell needed to burn off). When it opened up it revealed smoke, earth, olive. In the mouth it was rich and intense cab with excellent grip and firmness for Cali. This really was a treat.

12/16/2016 - Peliot Likes this wine:

Very special. This bottle was in great condition. The '82 vintage is peerless in my book and the wines are drinking perfectly right now. What I remember most vividly from this wine is the elegance and complexity of the nose. A captivating wine.

12/7/2016 - Peliot Likes this wine:

It needed an hour. We should have decanted. The last glass was incredible. Elegant and complex nose: Asian spice, earth, red fruits. Ever changing. Firm texture for a burg with fresh acidity and not tart. The right age to drink it.

12/7/2016 - Peliot Likes this wine:

This was right on the money. Beautiful translucent pinot color. The nose was typical chambolle musigny - that exotic red flower smell is what I call it but maybe that's not a great description. I know it when I smell it and you will too if you love Musigny. Very typical and beautiful. Was fresh and pleasantly stinging on the palate. Excellent.

11/9/2016 - Peliot Likes this wine:

Make America Grape Again. This wine was as stunning as the news. Inky violet dense color. Fireworks on the nose: lead pencil, ash, crushed rocks, red fruit, flowers, anise, jolly ranchers, cranberry, kirsch, menthol. Kaleidoscopic. Lush and sexy mouthfeel. Intense raspberry palette, very pure, rich, and precise. Stinging flavors, grip, and length. How do you know 100-pointer? You know it when you see it.
This is great now or better in 20 years.

10/30/2016 - Peliot Likes this wine:

I've had this now three times, from half bottles. Let me say this definitely: it benefits from a lot of airtime. After three hours decanting it was still improving and seeming to put on weight. It is an amazingly youthful wine and can continue to improve with further aging. But it's awesome now. Is there a bdx vintage drinking better now than 1982? I don't think so.

Color is dark ruby; a little orange at the rim. Nose: lead pencil, apple and pear, new saddle leather, cassis, raspberry. In the mouth: Classy and elegant, but just youthful and powerful. Concentrated. Velvety red fruit.

Finish was well over a minute. I'm sold on '82.

10/14/2016 - Peliot Likes this wine:

Tres Ninos '82 Bdx tasting. This was my #2 after the Haut Brion, beating out the Margaux and Mouton. It was just beautiful - extremely elegant, very floral, pretty, lighter bodied than the left bankers. The wine was in pristine condition for its age. The color looked more like a pinot or nebbiolo. Aromatics were firing from the get go - flowers, licorice, red and black fruits, lead pencil. In the mouth it was silky, intense, feminine. Long finish. A stunner and probably deserving of 100, the HB was another level.

10/14/2016 - Peliot Likes this wine:

Tres Ninos '82 bdx tasting (HB, Margaux, L'evangile, Mouton). The Haut Brion was unanimous wine of the night. The wine was in amazing condition for 34 years old, with no bricking and smokey purple color. Nose of gravel, tobacco leaf, dark fruits, anise, menthol, and lots of other nice things that are hard to name. This evolved and changed in the glass. No two sips were alike. Very silky, powerful, and elegant in the mouth. The finish? It's the next day and it's still with me. My first 1982 and the vintage lives up to the hype.

9/24/2016 - Peliot Likes this wine:

Drank at LACC with friend over a long lunch. It needed an hour in the decanter and probably could have used more air but we were thirsty. Inky purple color. Lovely nose, if not a bit reticent: crushed rocks, pan grille, flowers, cherry. Silky mouthfeel. Black and red fruits. Yes, it's a ripe vintage. It was great. I would like to taste this in 15-20 years.

9/8/2016 - Peliot Likes this wine:

I recently did a tasting of 1997 Gaja Barbaresco, 1997 Gaja Conteisa, and 1995 Costa Russi. I have one observation for all three wines: the tannins are still too harsh and the wines need more time. I drank all three over 2 hours to track them. They seemed to benefit from an hour of air, however after two hours the fruit faded and the tannins were still mouth-searing. The Barbaresco had a medium ruby color with some orange at the rim. There were a lot of pleasing aspects to the nose (cherry liquor, baking spice, menthol, anise), however it took an hour and, ultimately, the nose is too muted. The Barbaresco has an intense red fruit presence in the mouth and a long finish, but the tannins are too rough. I want to taste this when the tannins are more resolved and I hope there is enough stuffing to make the wine age well from here. It's not entirely clear. 5-10 years more I would guess.

8/22/2016 - Peliot Likes this wine:

Drank with a steak at Benjamin Steakhouse. 5-hour slow ox then into the decanter and drank over 2 hours. It never lost power and kept rising. Opaque dark purple color. Elegant nose - lead pencil, tobacco leaf, blackberry, cassis, anise, spice. Subtle and mysterious. Silky and powerful in the mouth. Great balance and echoing length. Superb wine.

7/26/2016 - Peliot Does not like this wine:

Syrupy and flat. The wine had a nice dark ruby color and a fragrant nose after some airtime, however the lack of acidity ruined the mouth feel. Too flabby.

6/23/2016 - Peliot Likes this wine:

Drank at Aquavit last night with duck. I don't always love Cali Syrah, however this was a very pleasing bottle of wine. Slow-oxed and then decanted 30m. Color: deep purple. Nose: pretty, floral, candy. Mouth: soft, intense blue and black fruit. In all this had good balance and enough acidity to not be flat like some new world Syrah that I don't love. Drinking window is longer than reported. I would guess this has 5-10 years more.

5/16/2016 - Peliot wrote:

Finally this baby is coming around after a long slumber. Roaring from the glass after 30m of air. Color is a deep dark ruby. Intense nose of dark cherry and a bit of pleasant cigar box like a bdx. A bit of spice too. Great in the mouth with good balance and a long powerful finish. Honestly I had been worried about this one when I tasted it a couple of years ago, but it was just still needing time. A few more years and it should develop further, but it's great now.

5/16/2016 - Peliot wrote:

Bad bottle I think :( It had that VA / acetone smell that burned off somewhat after an hour to reveal something green and astringent. Bummer!

1/28/2016 - Peliot Likes this wine:

Enjoyed at Atelier Crenn in San Fran. Color was extraordinary - ruby without even a hint of brown. Nose: anise, plum, licorice, plum, a little baking spice, cherry. On the palette it was silk and velvet. Very balanced through the palette. This wine was elegant and extraordinary, showing no lack of power. A vital and sexy 44 year old (like his owner ;))!

1/7/2016 - Peliot Likes this wine:

Lovely color, mouthfeel like an aged bdx. Nose: flowers, black currants, primary but excellent. With air time evolved into a plummy, floral (rose petals), nose. Better than anticipated for an uncelebrated vintage.

12/12/2015 - Peliot Likes this wine:

An hour decanted was the right amount. After 3 hours it began to fade. Actually it tasted very similar to a 1990 Cheval Blanc that I recently had. It had that round and perfect mouthfeel and that cassis and plum / blueberry pie palate. The color was opaque purple with no Bricking. The bottle was in perfect condition. Lovely nose, not roaring but a lot there with some patience. Blue flowers / spring flowers, a bit of musty Bordeaux character, some plum. Long finish, pleasing not powerful like a young Hermitage but really like an aged Bordeaux. Had it with rabbit at Spago - killer.

10/16/2015 - Peliot Likes this wine:

Finally, a good showing for this wine. I've had it before and been let down by a sense of thinness. Not last night. Color was deep purple, nose was plums, baking spice and it really built aromatic ally over an hour. Surprising power and ample finish. Maybe we got a lucky bottle or perhaps this wine is aging well and turned a corner.

5/6/2015 - Peliot Likes this wine:

Sensational. Dark ruby color. Lovely nose, very reminiscent of a classy BDx with some leather. Mouthfeel was epic: smooth, round, supple. This is why you age wine. On the palatte it was ringing with red fruit, dark cherry, kirsch. The wine left us feeling utterly satisfied. It was just awesome.

4/19/2015 - Peliot wrote:

Just great. Fully mature. Dark ruby color with some slight caramel. Nose opened properly after an hour of airtime. Plum with some subtle exotic flowers. That classic old BDx character in the nose that I can never find the right words for: leather or cigar box I suppose. Intense and fully satisfying on the palatte with dark fruits being most prominent. Smooth smooth mouthfeel and long finish. Awesome.

2/13/2015 - Peliot Does not like this wine:

There's not much power here. And the nose lacks musigny complexity. This wine is a has been or perhaps a never was. Not enough acidity or backbone left to expect improvement.

2/10/2015 - Peliot Likes this wine:

this has a lot in common with the 1999 Pingus. There is a powerful, rich, unctuous nose that has a scent I cannot quite identify other than to say Crayola box, creme cassis, blueberry liquor. Lot's of concentration here, high alcohol. The color is deep, dark, opaque red. On the palate this is a bit chewy and opulent. I find some dark chocolate and blueberry syrup. This is a rich napa cab with a lot to recommend itself. I personally prefer more acidity in my red wines, but this is more a question of style and varietal than quality.

2/6/2015 - Peliot Likes this wine:

A fun drinking wine. It showed the challenge that the 2004 vintage was in that it would have benefited from longer hang times. Aromatic ally stellar. Very complete. Good fruit, good earth tone. Hint of spice and black/white pepper. Some darker sour fruit. On the palate it held steady but a bit short and light for a Richebourg.

1/31/2015 - Peliot wrote:

lots of volatile acidity - undrinkable. bummer!!!!!!! must have been a bad bottle.

1/28/2015 - Peliot Likes this wine:

Honestly there is no point in me trying to write it up. Maximum perfection: smooth, balanced, gorgeous fruit, long, velvety. As good as it gets.

1/28/2015 - Peliot Likes this wine:

Words would only get in the way. Drank together with steak with the 1990 Beausejour. Perfection.

1/26/2015 - Peliot Likes this wine:

This is a formidable wine. First impression - is this an Amarone? It was that unctuous and toward the fig end of the fruit spectrum. Lot's of sediment, decanted and coffee-filtered. Dense inky/black color. Powerful nose - licorice, blueberry, creme de cassis, menthol with palpable high alcohol and low acidity. My instinct was that it should be served a bit colder to control the alcohol. With time in the glass there was some pleasing fireplace / charcoal. On the palate - dark fruits, brooding and intense. Blueberry liqueur, slightly tannic / mouth drying but long finish. If you appreciate this type of inky super concentrated style, you will love this - I got a bit stuck on the low acidity. Flabby is too harsh a description, but I personally like more zip. More finesse, balance, lift and minerality would merit a higher score, but this is an utterly powerful and compelling wine with nothing really to apologize for.

1/24/2015 - Peliot Likes this wine:

This was a sturdy companion for some goat cheese Brie and a dinner of gnocchi done in a rustic style with Brussels sprouts. Beautiful nose, a bit less effusive than many Viognier, in a good way. More focused nose with peachy fruit, wet stone, and, on the palate, medium oily body and lively if slightly tart. With an hour it developed a creamy caramel base note. Probably hit this too young but it was sound.

1/17/2015 - Peliot Likes this wine:

Lovely. Tough comp vs. a perfect bottle of 1953 Latour. Everyone at the table kept saying, "apple pie." This had fantastic fruit and baking spice on the nose. The palate was a rich, blackberry and plum. Excellent mouthfeel, slightly tannic - will improve with a few years I think. Very sexy, but not nearly as elegant as the '53.

1/17/2015 - Peliot wrote:

Nail polish. I read that this is caused by acetone, a wine flaw. Bummer!

1/17/2015 - Peliot Likes this wine:

WOTN vs '62 and '03 Latour. I had two bottles of the '53 and this one was similar to the first one that I tasted last month, however it had more vitality and a beautiful red fruit essence that held up over a two and a half hour dinner. Lots of clove, spices, and a a plush velvet texture. Ultimately this had astonishing strength and character. A special old bottle of bdx.

1/14/2015 - Peliot Likes this wine:

It is difficult to believe, but I swear that this wine has improved dramatically in the past two months. I had 2 bottles in 2014 and they were tart and unbalanced. And we've had two bottles in the last week that tasted great, with a pear nose and a warm butterscotch / caramel flavor on the palate. Does wine really change like this in 2 months? Tasting is believing.

1/11/2015 - Peliot wrote:

Fun to experience this rare wine and in many ways it is remarkable. It is impressively dense, viscous, and rich - almost like a fancy chocolate cake. Lots of sediment. Inky purple color with an intoxicating nose of dulce-de-leche, toffee and oak. Motor oil viscosity and chewy, mouth-coating tannins that eased only after an overnight in the decanter. Like drinking from Willy Wonka's chocolate river. Tried again the next day and yielded life savers, red vines, Crayola box, and black forest cake. Special and unique, but lacking finesse and multi-dimensionality. El Unico es lo mejor.

1/10/2015 - Peliot wrote:

I bought this from 20/20 too. Also corked$&@!

1/9/2015 - Peliot wrote:

(Tres Ninos '86 Horizontal) This wine was outstanding, at first showing red fruits and graphite and later on yielding coffee, hoisin sauce, blackberries and licorice. other tasters were picking up menthol. This had a beautiful and silky mouthfeel, fully resolved tannins. We all agreed that it showed its best early on and faded after 2.5 hours, but it was absolutely fantastic.

1/8/2015 - Peliot Likes this wine:

(Tres Ninos '86 bdx horizontal). Unanimous WOTN vs the Mouton and Leoville. This took a good two hours to get proper. Once it did, nose of wild red flower, raspberry, graphite, and earth. Ever changing and exotic. Sexy mouthfeel particularly when paired with the steak. Hard to describe, very special.