Community Tasting Note

Hank Gillespie wrote:

Tuesday, June 22, 2004 - With beef tenderloin, I selected 3 bottles of 1975 Chateau Palmer , and all proved to be consistent. I haven't been that happy with the tannins which seem to linger on with most of my '75's, and the last time I opened one of these it appeared to be losing some of its tannic structure. It has shown to be one of the best of my '75's to date. Fill levels in each of the bottles was just above the shoulder. Corks - nice and long - were removed intact, and I decanted the wines about 5 hours in advance of serving. Extremely dark - fully opaque in the decanters; in the glass a deep mahogany colour running well out to the rim to a slight amber edge; powerful and deep bouquet, which swelled up to show an array of cassis fruit, some freshly brewed coffee, cinnamon and floral scents; very perfumy and rich smelling; great body and texture - mouthfilling; intense black currant fruit, and still showing some good level of tannins, but these seemed to disappear as the wine sat in the glass; in fact the wine gained richness and flavour as an accompaniment to the beef (either that or my senses became dulled along the way); some chocolate and spice notes also in the flavours; finished very long and the fruit lingered on the palate. Every one enjoyed this wine, and I was most pleased to see it evolving in a positive way. Twenty-eight plus years is a long time to wait for any wine !

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