15 Mature Bordeauxs Magnums (with Heitz MV in the mix): From magnum. I didn’t like this. While not faulty, it was completely in the dried fruit, port-like spectrum with some unwanted age notes and without much tension and verve. There was some pleasant sweetness underneath but not enough to convince me that this is clearly well past it’s prime - at least from this magnum.
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Magnum rarities tasting; 7/2/2021-7/3/2021 (Zunfthaus zur Waag, Zurich): Magnum rarities tasting hosted by a merchant and collector. The headline line-up of the main event featured 18 aged red wines from magnum which was preceded by warm-up tasting of a dozen aged reds. The highlights across both days were Chris Ringland 1998 (99), Montrose 1990 and Yquem 1948 (both 98). Also strong were Palmer 1989 (97), Cheval Blanc 1985 (97) and Léoville Poyferré 1990 (96). None of the wines were decanted prior to serving.
Tasting note: From magnum. This was past its drinking window or at the very end, leaning over the abyss and just about to overbalance... Port-like bouquet with clear soy sauce notes, lacks structure.
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Annual Richter Extravaganza (All bottles out of magnums): Again as with the '64 L'Angélus I was much more happy with this wine than others at the table. Very mature, with overly sweet notes of chocolate, caramel, gingerbread and surprisingly some porcini, this as well was lacking structure but had ths fun creamy, sweet and fairly long palate.
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Straight up corked. Just got worse as the night went on. Not enjoyable. This whole lot was a def bummer from Heritage which is too bad since up until now we'd had a lot of luck with them (to be fair though, I've never had luck with this producer which is right bank and should fit what I love but just doesn't).
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Pretty good fill for a '66 (over top shoulder) so I was optimistic about this. Opened and decanted for sediment and then rebottled and was a pnp. It was super musty on opening, then seemed good after a few mins in decanter, but was basically DOA by restaurant. So next time we'll open and drink quickly. Disappointing though given the name of the wine and how much I like this year.
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Nearly dead and gone. Dark red / brown, almost tawny at the rim. The heavy phenolic compounds require an adjustment of your palate. Flavors of resin, earth & mud, old blackberry jam, burnt cedar. The cork was loose and it was filthy and very wet, plus the capsule corroded. Barely drinkable. If you have any of this once great St Emilion I advise not going past another day. Uncork and proceed with caution!
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Fun to try this, it was quite drinkable and elegant, but on the margin dried out and a tad rustic. Good dark flavors with some brambly elements. Seemed best years were behind.
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Stag night at my house: Given the notes in CT, I'd say this bottle was stored cooler than most. This bottle had a very high top shoulder fill and although the cork was nearly soaked through, it came out easily and cleanly. This was decanted for about twenty minutes and opened up for another ten to fifteen during tasting. The Angelus was light tawny in color and the nose yielded an incredible array of aromas. I picked up on dried leaves, forest floor, and a meaty component that Brian nailed as cured meat. The palate yielded the forest floor, dried tobacco, scorched earth, and the same cured meat that perhaps resembled some proper salamis. Although the fruit had totally faded and there was no noticeable structure remaining, it was a wonderfully complex wine. Many would describe this wine as in the decline and I do not doubt it might have been a bit livelier several years ago, but it was perfectly attuned to my tastes. Tremendous.
Paired with roasted chicken thighs and sauteed carrots.
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Tasting Group Dinner - Bordeaux (Dave's House): Soft and evolved, showing flavors of root beer/sassafras, plums, cigar, slight VA, earth, and brown sugar. Fully resolved tannins. Interesting; a bit past its prime.
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Meesook's good bye and good luck dinner. Decanted it for 1 hour before serving it. Pristine cork condition. But, all the goodies are gone, and I could only sense wood chip smell and flavor. Definately off peak and should have consumed 20 years ago.
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1966 BORDEAUX (Walnut Creek, Ca.): Dark red color in the glass, rich fruit with a hint of licorice, cherry, tobacco on the nose, more tobacco in the mouth, sweet fruit, rich cherry finish.
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10/21/2022 - Boone's Farm wrote:
I gave it to Mark Geist for his birthday
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7/19/2021 - Cailles wrote: 84 Points
15 Mature Bordeauxs Magnums (with Heitz MV in the mix): From magnum. I didn’t like this. While not faulty, it was completely in the dried fruit, port-like spectrum with some unwanted age notes and without much tension and verve. There was some pleasant sweetness underneath but not enough to convince me that this is clearly well past it’s prime - at least from this magnum.
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7/3/2021 - sirpat00 wrote: 80 Points
Magnum rarities tasting; 7/2/2021-7/3/2021 (Zunfthaus zur Waag, Zurich): Magnum rarities tasting hosted by a merchant and collector. The headline line-up of the main event featured 18 aged red wines from magnum which was preceded by warm-up tasting of a dozen aged reds. The highlights across both days were Chris Ringland 1998 (99), Montrose 1990 and Yquem 1948 (both 98). Also strong were Palmer 1989 (97), Cheval Blanc 1985 (97) and Léoville Poyferré 1990 (96). None of the wines were decanted prior to serving.
Tasting note:
From magnum. This was past its drinking window or at the very end, leaning over the abyss and just about to overbalance... Port-like bouquet with clear soy sauce notes, lacks structure.
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7/3/2021 - G_H wrote: 90 Points
Annual Richter Extravaganza (All bottles out of magnums): Again as with the '64 L'Angélus I was much more happy with this wine than others at the table. Very mature, with overly sweet notes of chocolate, caramel, gingerbread and surprisingly some porcini, this as well was lacking structure but had ths fun creamy, sweet and fairly long palate.
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11/6/2020 - MC2 Wines wrote: flawed
Straight up corked. Just got worse as the night went on. Not enjoyable. This whole lot was a def bummer from Heritage which is too bad since up until now we'd had a lot of luck with them (to be fair though, I've never had luck with this producer which is right bank and should fit what I love but just doesn't).
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11/3/2020 - khybner Likes this wine: 92 Points
Great bottle
Hints of fruit, tea leaves and spices on the nose.
Lean on the palate with perfect balance between acidity and tannins.
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10/27/2020 - MC2 Wines wrote:
Pretty good fill for a '66 (over top shoulder) so I was optimistic about this. Opened and decanted for sediment and then rebottled and was a pnp. It was super musty on opening, then seemed good after a few mins in decanter, but was basically DOA by restaurant. So next time we'll open and drink quickly. Disappointing though given the name of the wine and how much I like this year.
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10/7/2019 - Sanlucar Does not like this wine: 85 Points
Nearly dead and gone. Dark red / brown, almost tawny at the rim. The heavy phenolic compounds require an adjustment of your palate. Flavors of resin, earth & mud, old blackberry jam, burnt cedar. The cork was loose and it was filthy and very wet, plus the capsule corroded. Barely drinkable. If you have any of this once great St Emilion I advise not going past another day. Uncork and proceed with caution!
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12/14/2015 - KenK wrote: 88 Points
Fun to try this, it was quite drinkable and elegant, but on the margin dried out and a tad rustic. Good dark flavors with some brambly elements. Seemed best years were behind.
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2/22/2014 - prof b wrote: 97 Points
Stag night at my house: Given the notes in CT, I'd say this bottle was stored cooler than most. This bottle had a very high top shoulder fill and although the cork was nearly soaked through, it came out easily and cleanly. This was decanted for about twenty minutes and opened up for another ten to fifteen during tasting. The Angelus was light tawny in color and the nose yielded an incredible array of aromas. I picked up on dried leaves, forest floor, and a meaty component that Brian nailed as cured meat. The palate yielded the forest floor, dried tobacco, scorched earth, and the same cured meat that perhaps resembled some proper salamis. Although the fruit had totally faded and there was no noticeable structure remaining, it was a wonderfully complex wine. Many would describe this wine as in the decline and I do not doubt it might have been a bit livelier several years ago, but it was perfectly attuned to my tastes. Tremendous.
Paired with roasted chicken thighs and sauteed carrots.
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10/30/2013 - Midde wrote:
Really cool to try this. It tasted really sweet, like sauternes..
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4/18/2012 - Pacherant wrote: 88 Points
Definitely time to drink up. Once the fink blew off a charming, if a little tired, nose. Leather, red fruit- very interesting a pleasant
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11/28/2009 - Xavier Auerbach wrote: 87 Points
Académie des Cinquante Mature Claret Tasting (Restaurant Niven *, Rijswijk, NL): Overripe, light and dry but not unpleasant.
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6/19/2009 - Siggy wrote: 88 Points
Tasting Group Dinner - Bordeaux (Dave's House): Soft and evolved, showing flavors of root beer/sassafras, plums, cigar, slight VA, earth, and brown sugar. Fully resolved tannins. Interesting; a bit past its prime.
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2/17/2009 - hrhee wrote: 88 Points
Meesook's good bye and good luck dinner. Decanted it for 1 hour before serving it. Pristine cork condition. But, all the goodies are gone, and I could only sense wood chip smell and flavor. Definately off peak and should have consumed 20 years ago.
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4/23/2007 - MFong wrote:
4 Decades of Chateau Angelus (World Gourmet Summit 2007) (Equinox, Singapore): Nose of prunes and figs. Umami on the palate. Very fresh and tasty. Delicious.
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7/6/1991 - bestdamncab Likes this wine: 83 Points
1966 BORDEAUX (Walnut Creek, Ca.): Dark red color in the glass, rich fruit with a hint of licorice, cherry, tobacco on the nose, more tobacco in the mouth, sweet fruit, rich cherry finish.
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