There's always a bit of an edge in this wine in this year. It's just a nice aged Bordeaux. Wish we had opened and double-decanted before bringing it. There was some sediment that had gotten stirred up into the wine so it poured a touch more cloudy and wasn't quite as clean of a style. But still very tasty.
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Decanted off the voluminous sediment maybe 15 minutes before serving. Better than the last bottle I had about a year ago, which had its momen but felt tired overall. This one had an hour or so of pungency, detail, and life before fading a bit. It was a super rewarding hour, showing prominent pencil lead and soil driven minerality, some gentle cassis, and flashes of the floral scents that point to Margaux. A graceful and harmonious wine, very classy, and for the peak hour it’s a special thing. If I had more, I’d be planning reasons to drink up, as there is nothing to gain from waiting.
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Wine Workshop: Chateau Palmer (Benoit): Good old Bordeaux. A lot of folks felt like this had graduated to straight up library but for me it was still hanging on to the fruit and hadn't quite gotten to the old musty style. Drinks well.
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Tasted in a restaurant Garnets in colour Nose: discreet but alive very gentle blackberry blackcurrant fresh tobacco leaves well balanced Mouth: acidity still presents no weakness body medium well balanced blackberry and blackcurrant with hint of black pepper Final: short but not fading still alive must be drink now albeit the acidity no big aging potential perhaps 5 years
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Not as grand as the bottle from three years ago, but still a very lovely and fully mature claret. Decanted at 3, served at about 8, needed every moment of air. Underwood and mushrooms on the nose, some cassis and even some red fruit remaining but this is the stewed and gentle kind. Black tea. This is a complex old nose, stately, still somewhat pungent. Graceful and resolved on the palate, not as articulate there as on the nose, but lovely nonetheless.
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I was a little concerned when I removed the lead cap and saw a black gooey cork. But alas the wine was fine. Only a slight hint of age in appearance. Lavender nose and taste with a little bit of graphite. Although it opened up after decanting, it never fully blossomed.
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Intense nose with very clear red berries notes mixed with leather and some undergrowth. I could still feel the tannins, which together with its freshness makes this wine look really younger than actual it is and very pleasant to drink. I am impressed by its longevity. I’m sure it can still develop, although I really like these notes of raspberries particularly clear and pleasant.
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This wine has continued to impress me. Our second of three bottles and I suppose we should drink the third up at some point soon since it's not going anywhere. For me this is in drinking age, for many I suspect slightly behind. It's a lighter style of Bordeaux, higher acid. I find it crisp and refined but I can see how others might say thin. Although when paired with a very fatty steak it held it's own.
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This is a great wine. Very well structured. Good balance. Nice old Bordeaux. Is it a bit more of a clean style wine. Not very big bodied. But I liked that. Came across as very precise. Enjoyable.
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Thin, acidic and with minimal fruit. Sadly well past its drinking prime. Had a case of this and after trying 3 beautiful looking bottles that have been well stored, I gave up on it and sold the rest of the case.
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Like the 75 Pichon Lalonde we drank alongside, this needed most of 3 hours in the decanter to fully blossom. Lovely throughout, but at its apex the nose was pure, detailed, and highly expressive, showing beautiful and intense floral aromas, red berries too. A seductive and heady nose, textbook Margaux. Lush and velvety on the palate, focused and balanced, and expressive of the same flowers and red fruits. Very lovely wine.
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Brick edge. Ruby core. Low intensity. Dried red fruit, pencil shavings, and a touch of brett on the nose. Medium bodied on the palate, fruit on the attack with a short, bloody iron finish. This needs to be drank now. Can’t see it getting much better.
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First of 4 bottles. Mid-neck fill, some signs of seepage and cork entirely soaked but came out in one piece. Classic Margaux nose with cedar, earth, mushroom and prunes. However slightly subdued with focus and intensity slightly off. I suspect slow oxidation through the cork. Well balanced wine with good acidity, moderate alcohol and tannins almost completely resolved, spicy cigar-box finish. slightly short finish. I expect the remaining bottles to be better. Drink soon though.
Acker Holiday Auction (A Voce Madison): Wasn't for everyone at the table, but I was digging this. It's got a higher acidity and a bit less intensity than the average bordeaux. Similar flavor profile with the dried fruit and leather. A wine that perhaps brings to mind more game than steak (like pigeon).
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Dinner Shanghaiese restaurant. Cold starters of drunken pigeon and brined duck and hot course of deep-fried frog legs and poin loin called for this 75 palmer. Poured straight from bottle to glass. Still dark with a slightly brown tinged rim, it opended up nicely with sweet prunes and more prunes, with a long finish. Some complexities of violets and stewed black cherries, stayed alive with no deterioration nor improvement for the hour before we killed the bottle. No noticeable tannin and quite smooth on the palate. A nice drink. Don't hold on to test your luck, or the stewed fruit might be overcooked and gets burnt.
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An interesting mix of red fruits, caramel, smoke, and tobacco. Elegant and a bit more restrained than the recently tasted '59 and '66. Still drinking well, with good balance. Tannins mostly resolved. A finish with impressive length and no tartness or bitterness. Would drink this in the next couple of years if you have this in your cellar.
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From 375mL. A bit over the hill in this format. While the hard tannins of the vintage have mostly resolved and the wine is quite silky, the fruit has also mostly faded and the acidity is starting to stick out on the back end. Nowhere near a 1970 Palmer drank recently out of 750. Drink up. I would imagine that 750s might be in better shape.
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MNF Dinner at Tommy's (Vancouver, BC): Nose of cassis, rust, cedar and some funk with a lighter body but loads of tannin. Even though there’s still plenty of fruit, the structure gives the impression of overpowering it. Seemingly young and tannic for its age. Beautiful nose just a bit unbalanced on the palate. Drink now. Very good.
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Good quality thanks to good preservation. Still floral and fruity, with some typical animal, dirt and spice notes. Thin but not skinny, the tannins are still in good status! What a miracle!
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Elegant wine with beautiful core of fruit evident with tannic frame imparted from the vintage. A sophisticated wine for those that cherish old school clarets.
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Drinks younger than it looks. Beautiful old time cedar and cigar box notes on the nose. An observation. You can still see this in modern Bordeaux, but the intensity of those notes isn't in the ballpark with an old style Bordeaux like this one. Perhaps grasping - why not - maybe a bit of Margaux violets on the nose. Initially unforthcoming on the palate, it fleshed out over two hours delivering more of the cedar and tobacco with maybe a dark fruit note or two. The epitome of a fully aged Bordeaux. Pretty much everything the wine has to offer is entirely in the finish, plenty lengthy here. . A beauty, but it doesn't quite escape the austerity if you will of the vintage. Like many 1975's, really intense but without generosity - on the severe side.
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"Simple" Midweek Dinner (Peter's Mini-Celebration) (Asia Grand, Odeon Towers): This was another wine where we bucked the trend of the not too flattering notes in CT. This bottle was in fine form and quite clearly the wine of the night for us in the midst of pretty stern challenge. It had a dropdead gorgeous nose, with cedar wood and sous bois, capsicum and tobacco leaf, a waft of cassis - classic left-bank, with a little floral lift at the edges. I really loved the palate on the wine. The 1975 tannins had completely melted away, leaving behind an absolutely silky mouthful of black cherries, cassis and plums. On the midpalate, some lovely tobacco and spice notes floated out alongside the fruit in charming. A very complete, very full wine, yet elegant and noble at the same time, so that this could almost be a softer Pauillac (think Pichon-Lalande or GPL) except for a lush, flower and spice finish that just filled the back-palate with Margaux loveliness. Time to drink up, but boy this bottle was at a beautiful place now.
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Silky fruit that quickly dissapates after the first taste leaves the tongue. Real mature earthy components highlight the exit. This is another great aging beauty.
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Very nice surprise at the end if a multi wine tasting at Vino. Full of life, lots of fruit, perfect example if a wine in a challenging vintage. Smokey leather edge, bright color w/acidity and tannin that are so '75. Lovely.
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'70's night at Morton's (Bordeaux) (Morton's NYC): A bit angular with nice soft warm fruit. Broad with herbs and wood. Long acidic finish. Sharp tannins. This certainly had the 1975 tannic profile, but with some very nice fruit too. Surprisingly the remains of this bottle were very nice on day 2. B
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a bit funky on the nose, which I can forgive for a 35 yr old wine that was pop&poured. a little bit madeirized. palate is really quite lovely -- cedar, leather, and still a surprising amount of black fruit peeking through. med(-) finish is a bit thin and watery.
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Examination of Bordeaux (Our House (2033 Brandywine St., Philadelphia)): A better bottle than the last one we had back in April. Asian spice, spice box, leather. Mocha develops with time in glass. Slight reduction with some Port character. Smooth and supple on palate with some slight tannin. Cedar and darker fruit on the back end of the palate with a moderate finish.
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Pre-Auction Tasting - Chateau Palmer 1970-1983; 5/7/2010-5/12/2010 (Edmonton, AB): Ullage slightly below shoulder.Very dark ruby colour, with some amber on the rim; full and penetrating aromas – some evidence of oak but primarily sweet black currant fruit; full bodied with a pleasing rich texture; this remains consistent with my last tasting of this wine about a year ago – mouth fillibng sweet black currant fruit; there remains considerable tannins; very long finish, with the fruit dominating and ending with the grip of the tannins. This wine is so much better than it has shown over the past couple of decades – beginning to loosen up and demonstrate more of its early promise. There is still plenty of fruit and I expect to see further development over the next several years.
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Smorgasbord of Wines With Focus on 2006 (Our House (2033 Brandywine)): A little less than what I had hoped for. Port characteristics. Leather, good spice, red fruit, blueberry. There was some nice development on fully mature palate. Dark chocolate and menthol. A little bit of acidity poking through. I expected a little more harmony here.
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This bottle was purchased at K&L and was in perfect condition. It had dropped a fair amount of sediment and showed a medium red center with some oranging at the rim. It had a nice medium intensity nose of mushrooms, red fruit, soil and mocha and this improved very slowly with air.
In the mouth the wine was a bit tough and short at first. It certainly improved and rounded out with air but more slowly than some other wines. After 3 hours it was light bodied with firm but rounded tannin and some length. It finally turned the corner in hour 4 as the tannin rounded out nicely and the length improved. The amount of red berry fruit in the mouth also intensified to balance the rounded tannin. This '75 was pretty dry until this juicey fruit developed. This is a tricky wine because it looks like it won't last but it will.
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Jeweled ruby and amber at the rim. A very pretty nose of roses, perfume, stony fruits more than cassis, and leather. A lovely nose that outpaced the palate. Medium weight with good midpalate texture, still with some tannins present I would attribute to the vintage. A fair amount of heme, and herbal bay leaf notes. Still quite long on the back end if a little long in the tooth. Fading form the last blle 4 years ago. Still very fine. Drink up. 90 pts
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We had this wine at RN74 restaurant in San Francisco. We had this near the end of the meal and we did not plan ahead as it needed more time to decant. The wine tasted as if it was more mature than anything. The nose was very jammy with hints of tobacco and leather. It was also a little barnyard like as well with some grassy and mushroom undertones. The finish was not what you traditional get from a Margaux (more like a Paulliac). It was somewhat quick and dry. Although the wine was complex. I would drink this now as I doubt time will make it get much better. I am a HUGE Palmer fan and this was the oldest one I have had to date. I was a little disappointed with it considering the price tag.
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Sill very young medium ruby core with light brickish rim. Tobacco and cassis nose woud lead you to Pauillac rather than Margaux on this one. Med body, it's a little disapointing after the nose. A little hard and lean, it lacks depth and complexity. Still enjoyable to drink.
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Very different from its showing at the vertical, this was poured blind and I guessed old California, maybe an '80s Mondavi. The blue fruit flavor had a boldness and sweetness that didn't seem claret-like to me. Notable for its power despite its obvious age.
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Château Palmer Vertical (Morton's): Poured with the '78 as the first flight and they started out performing almost identically. The ’75 had a grassier scent (some called it minty, which struck me as a perhaps a little too imaginative), but they tasted essentially the same—tannins near fully dissipated into a slick, buttery texture, redolent of pure, clean and still vibrant orchard fruit though not much else.
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Palmer vertical at Morton's, NYC: Good fruit with a sweet note, hard blocky tannins, long acidic finish. High toned teeth coating tannins. Nicely complex and minty. Has some years left on it, but not getting any better. B/B+
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Based on previous tasting notes, it seemed to be a crap shoot whether this wine would be drinkable. We opened it to celebrate my daughter's 32nd birthday, and what a pleasant surprise. I stood the bottle up for a week, and it decanted very cleanly. An elegant aged Bordeaux with a tantalizing mixture of soft fruit and earthy mushroom. Just a hint of tannin left. I'm not sure it will get any better -- drink up!
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Suffering from a long journey, it didn’t decant cleanly. Very mature plummy nose, some mushroomy notes. Firm and savoury, thin red fruit. Quite well balanced, but not a lot of pleasure. 3+
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Wow, I can't believe how tannic this 30 year old wine is. Cassis, plums, coffee and a good deal of tobacco on the nose. Wish it was more forgiving on the mid-palate. Unfortunately not enough time to let this one breathe and see how it develops. Next one I open will be decanted.
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Dinner at Mina's with Wilf and Peter Marks, MW. This showed much better than my own bottle previously opened. My bottles provenance must not be that great.
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his is a wine I've liked a lot in the past, but when I saw it for a good price at a Westchester store the owner warned me that he had some bad bottles from the case (though it was an OWC that his usually dependable source had owned since release). He said he would credit if it disappointed. So low expectations. On first opening wine seemed dead- browning color, stinky nose, acidic, thin cooked fruit. I tried the slow-oxygenization method for several hours, and it did help some- the fruit filled out a bit, and the stink mostly blew off. But the fruit maintained that cooked/pruney edge, and it remained acidic. I'll call for my credit tomorrow.
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Drank at Naples Wine Fest. This took a few hours to open up. Nice fruit, but still some harsh tannins that need to be worked out. I guess is the typical hard 75, even for a Margaux area wine. Plenty of time left....I think.....can't tell if the fruit is fading or just not showing.
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HDH Pre-Auction Tasting (Chicago Athletic Club): Wine tasting. Wonderful earthy character on nose. More fruit remains on palate - dark cherry and cassis. Excellent balance, with good spice on finish. At a good place today.
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Château Palmer: Very dark ruby colour, with just a glimpse of amber on the rim; full and penetrating aromas - warm berry fruit and some oak showing also; very full bodied and richly textured; sweet black currant fruit coats the inside of the mouth; softened up from my last tasting, but there remain considerable tannins; very long finish, with the fruit dominating and ending with the grip of the tannins. Much closer than previous tastings, but still some ways to go before this wine gets things in harmony. Enough fruit here to last.
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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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Verticale of Chateau Palmer (Toulouse, France): Wonderful nose of port and cherries (griottes), but the palate is hard, dry and kind of falling apart. The finish is really dry and hints at '75. We're right, but apparently it was supposed to be better than this.
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So far, the tannin is winning the battle against the fruit. Lacks any Palmer elegance at this stage. Not a bad wine by any means but the continued future is cloudy. I’ll sell the rest.
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Medium ruby. The hardness of the vintage impacts the style of the wine, so ‘75 Palmer is too firm and lacks the usual charm. Considerable tannins on nose and palate. Despite that, there is more fruit than most ‘75 Bordeaux. I hope the balance can improve in the future, so I’m not giving up yet.
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Bordeaux 1975 ten years after the harvest; tasted blind, only the vintage was known: a deep red colour, very refined vanilla and flowers. good citrus, firm taste, lovely bitters and some (very acceptable) sweetness; the aftertaste is very balanced.
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9/22/2023 - hprphf wrote: 92 Points
Acidity-driven and light with decent balance. 91-92
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1/5/2023 - MC2 Wines Likes this wine:
There's always a bit of an edge in this wine in this year. It's just a nice aged Bordeaux. Wish we had opened and double-decanted before bringing it. There was some sediment that had gotten stirred up into the wine so it poured a touch more cloudy and wasn't quite as clean of a style. But still very tasty.
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11/22/2022 - brooklynguy Likes this wine:
Decanted off the voluminous sediment maybe 15 minutes before serving. Better than the last bottle I had about a year ago, which had its momen but felt tired overall. This one had an hour or so of pungency, detail, and life before fading a bit. It was a super rewarding hour, showing prominent pencil lead and soil driven minerality, some gentle cassis, and flashes of the floral scents that point to Margaux. A graceful and harmonious wine, very classy, and for the peak hour it’s a special thing. If I had more, I’d be planning reasons to drink up, as there is nothing to gain from waiting.
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11/21/2022 - MC2 Wines Likes this wine:
Wine Workshop: Chateau Palmer (Benoit): Good old Bordeaux. A lot of folks felt like this had graduated to straight up library but for me it was still hanging on to the fruit and hadn't quite gotten to the old musty style. Drinks well.
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8/9/2022 - pat gva Likes this wine: 89 Points
Tasted in a restaurant
Garnets in colour
Nose: discreet but alive very gentle blackberry blackcurrant fresh tobacco leaves well balanced
Mouth: acidity still presents no weakness body medium well balanced blackberry and blackcurrant with hint of black pepper
Final: short but not fading still alive must be drink now albeit the acidity no big aging potential perhaps 5 years
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3/19/2022 - brooklynguy Likes this wine:
Not as grand as the bottle from three years ago, but still a very lovely and fully mature claret. Decanted at 3, served at about 8, needed every moment of air. Underwood and mushrooms on the nose, some cassis and even some red fruit remaining but this is the stewed and gentle kind. Black tea. This is a complex old nose, stately, still somewhat pungent. Graceful and resolved on the palate, not as articulate there as on the nose, but lovely nonetheless.
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11/8/2020 - ljl Likes this wine: 89 Points
I was a little concerned when I removed the lead cap and saw a black gooey cork. But alas the wine was fine. Only a slight hint of age in appearance. Lavender nose and taste with a little bit of graphite. Although it opened up after decanting, it never fully blossomed.
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10/2/2020 - Sopravvento Matteo Melfa wrote: 90 Points
Intense nose with very clear red berries notes mixed with leather and some undergrowth.
I could still feel the tannins, which together with its freshness makes this wine look really younger than actual it is and very pleasant to drink.
I am impressed by its longevity.
I’m sure it can still develop, although I really like these notes of raspberries particularly clear and pleasant.
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8/21/2020 - MC2 Wines Likes this wine:
This wine has continued to impress me. Our second of three bottles and I suppose we should drink the third up at some point soon since it's not going anywhere. For me this is in drinking age, for many I suspect slightly behind. It's a lighter style of Bordeaux, higher acid. I find it crisp and refined but I can see how others might say thin. Although when paired with a very fatty steak it held it's own.
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8/9/2020 - Animalmom2 wrote:
I think either this has been left too long or a bad bottle. 1 hour decant and astringent and acidic. Not much left
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5/16/2020 - MC2 Wines Likes this wine:
This is a great wine. Very well structured. Good balance. Nice old Bordeaux. Is it a bit more of a clean style wine. Not very big bodied. But I liked that. Came across as very precise. Enjoyable.
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1/13/2020 - dchain Does not like this wine: 86 Points
Thin, acidic and with minimal fruit. Sadly well past its drinking prime. Had a case of this and after trying 3 beautiful looking bottles that have been well stored, I gave up on it and sold the rest of the case.
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3/8/2019 - brooklynguy Likes this wine:
Like the 75 Pichon Lalonde we drank alongside, this needed most of 3 hours in the decanter to fully blossom. Lovely throughout, but at its apex the nose was pure, detailed, and highly expressive, showing beautiful and intense floral aromas, red berries too. A seductive and heady nose, textbook Margaux. Lush and velvety on the palate, focused and balanced, and expressive of the same flowers and red fruits. Very lovely wine.
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4/22/2018 - ONEFIVE Likes this wine:
Brick edge. Ruby core. Low intensity.
Dried red fruit, pencil shavings, and a touch of brett on the nose.
Medium bodied on the palate, fruit on the attack with a short, bloody iron finish.
This needs to be drank now. Can’t see it getting much better.
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12/18/2017 - vagrantone Likes this wine: 89 Points
First of 4 bottles. Mid-neck fill, some signs of seepage and cork entirely soaked but came out in one piece.
Classic Margaux nose with cedar, earth, mushroom and prunes. However slightly subdued with focus and intensity slightly off. I suspect slow oxidation through the cork.
Well balanced wine with good acidity, moderate alcohol and tannins almost completely resolved, spicy cigar-box finish. slightly short finish. I expect the remaining bottles to be better. Drink soon though.
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1/5/2017 - fcxj wrote: 80 Points
Mahler Besse bottle. Should sell the case I bought. Dusty nose and very dried out.
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12/14/2016 - MC2 Wines Likes this wine:
Acker Holiday Auction (A Voce Madison): Wasn't for everyone at the table, but I was digging this. It's got a higher acidity and a bit less intensity than the average bordeaux. Similar flavor profile with the dried fruit and leather. A wine that perhaps brings to mind more game than steak (like pigeon).
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8/30/2016 - fokker Likes this wine: 91 Points
Dinner Shanghaiese restaurant. Cold starters of drunken pigeon and brined duck and hot course of deep-fried frog legs and poin loin called for this 75 palmer. Poured straight from bottle to glass.
Still dark with a slightly brown tinged rim, it opended up nicely with sweet prunes and more prunes, with a long finish. Some complexities of violets and stewed black cherries, stayed alive with no deterioration nor improvement for the hour before we killed the bottle. No noticeable tannin and quite smooth on the palate. A nice drink.
Don't hold on to test your luck, or the stewed fruit might be overcooked and gets burnt.
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11/6/2015 - DrinkBordeaux wrote: 93 Points
An interesting mix of red fruits, caramel, smoke, and tobacco. Elegant and a bit more restrained than the recently tasted '59 and '66. Still drinking well, with good balance. Tannins mostly resolved. A finish with impressive length and no tartness or bitterness. Would drink this in the next couple of years if you have this in your cellar.
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8/26/2014 - Raycheng77 Likes this wine: 91 Points
Mushroom, earthy, truffle, plum, dried fruit, still have tannin and good acidity, condition is good and overall balance, but past the peak.
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3/28/2014 - coremill wrote: 86 Points
From 375mL. A bit over the hill in this format. While the hard tannins of the vintage have mostly resolved and the wine is quite silky, the fruit has also mostly faded and the acidity is starting to stick out on the back end. Nowhere near a 1970 Palmer drank recently out of 750. Drink up. I would imagine that 750s might be in better shape.
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12/2/2013 - godx wrote: 88 Points
MNF Dinner at Tommy's (Vancouver, BC): Nose of cassis, rust, cedar and some funk with a lighter body but loads of tannin. Even though there’s still plenty of fruit, the structure gives the impression of overpowering it. Seemingly young and tannic for its age. Beautiful nose just a bit unbalanced on the palate. Drink now. Very good.
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8/30/2013 - Button Yang Likes this wine: 94 Points
Good quality thanks to good preservation. Still floral and fruity, with some typical animal, dirt and spice notes. Thin but not skinny, the tannins are still in good status! What a miracle!
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11/11/2012 - raginbajan wrote: 94 Points
Elegant wine with beautiful core of fruit evident with tannic frame imparted from the vintage. A sophisticated wine for those that cherish old school clarets.
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9/16/2012 - theusualsuspect wrote: 93 Points
Drinks younger than it looks. Beautiful old time cedar and cigar box notes on the nose. An observation. You can still see this in modern Bordeaux, but the intensity of those notes isn't in the ballpark with an old style Bordeaux like this one. Perhaps grasping - why not - maybe a bit of Margaux violets on the nose. Initially unforthcoming on the palate, it fleshed out over two hours delivering more of the cedar and tobacco with maybe a dark fruit note or two. The epitome of a fully aged Bordeaux. Pretty much everything the wine has to offer is entirely in the finish, plenty lengthy here. . A beauty, but it doesn't quite escape the austerity if you will of the vintage. Like many 1975's, really intense but without generosity - on the severe side.
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3/29/2012 - Paul S wrote: 93 Points
"Simple" Midweek Dinner (Peter's Mini-Celebration) (Asia Grand, Odeon Towers): This was another wine where we bucked the trend of the not too flattering notes in CT. This bottle was in fine form and quite clearly the wine of the night for us in the midst of pretty stern challenge. It had a dropdead gorgeous nose, with cedar wood and sous bois, capsicum and tobacco leaf, a waft of cassis - classic left-bank, with a little floral lift at the edges. I really loved the palate on the wine. The 1975 tannins had completely melted away, leaving behind an absolutely silky mouthful of black cherries, cassis and plums. On the midpalate, some lovely tobacco and spice notes floated out alongside the fruit in charming. A very complete, very full wine, yet elegant and noble at the same time, so that this could almost be a softer Pauillac (think Pichon-Lalande or GPL) except for a lush, flower and spice finish that just filled the back-palate with Margaux loveliness. Time to drink up, but boy this bottle was at a beautiful place now.
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3/5/2012 - boreddoughboy wrote: 91 Points
Silky fruit that quickly dissapates after the first taste leaves the tongue. Real mature earthy components highlight the exit. This is another great aging beauty.
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1/7/2012 - Alex H wrote: 86 Points
Talcum powder and aged tobacco leaves. Some greenness but Cld be vintage. Kinda pauillac like. Some leafy leather but some sweetness. Nice but fading.
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10/19/2011 - Aenie wrote: 93 Points
still ok good fruit good acid classic style enjoyable
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6/9/2011 - greg spencer wrote: 90 Points
Very nice surprise at the end if a multi wine tasting at Vino. Full of life, lots of fruit, perfect example if a wine in a challenging vintage. Smokey leather edge, bright color w/acidity and tannin that are so '75. Lovely.
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3/11/2011 - PaulHig wrote: 91 Points
Cedar & savoury plums, still freshened by the acidity.
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11/18/2010 - MRichman wrote:
'70's night at Morton's (Bordeaux) (Morton's NYC): A bit angular with nice soft warm fruit. Broad with herbs and wood. Long acidic finish. Sharp tannins. This certainly had the 1975 tannic profile, but with some very nice fruit too. Surprisingly the remains of this bottle were very nice on day 2.
B
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10/17/2010 - DaleW wrote:
those tannins really clamp down, cocoa, some dark fruit. B
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6/12/2010 - ews3 wrote: 90 Points
a bit funky on the nose, which I can forgive for a 35 yr old wine that was pop&poured. a little bit madeirized. palate is really quite lovely -- cedar, leather, and still a surprising amount of black fruit peeking through. med(-) finish is a bit thin and watery.
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6/12/2010 - jrobs7777 wrote: 91 Points
Examination of Bordeaux (Our House (2033 Brandywine St., Philadelphia)): A better bottle than the last one we had back in April. Asian spice, spice box, leather. Mocha develops with time in glass. Slight reduction with some Port character. Smooth and supple on palate with some slight tannin. Cedar and darker fruit on the back end of the palate with a moderate finish.
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5/12/2010 - Hank Gillespie wrote:
Pre-Auction Tasting - Chateau Palmer 1970-1983; 5/7/2010-5/12/2010 (Edmonton, AB): Ullage slightly below shoulder.Very dark ruby colour, with some amber on the rim; full and penetrating aromas – some evidence of oak but primarily sweet black currant fruit; full bodied with a pleasing rich texture; this remains consistent with my last tasting of this wine about a year ago – mouth fillibng sweet black currant fruit; there remains considerable tannins; very long finish, with the fruit dominating and ending with the grip of the tannins. This wine is so much better than it has shown over the past couple of decades – beginning to loosen up and demonstrate more of its early promise. There is still plenty of fruit and I expect to see further development over the next several years.
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4/3/2010 - ews3 wrote: 87 Points
Mix of Wines -- 2006 and others (Roberts House): this bottle was unfortunately past its prime. moss, caramel, pine needles. shortish finish was surprising.
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4/3/2010 - jrobs7777 wrote: 87 Points
Smorgasbord of Wines With Focus on 2006 (Our House (2033 Brandywine)): A little less than what I had hoped for. Port characteristics. Leather, good spice, red fruit, blueberry. There was some nice development on fully mature palate. Dark chocolate and menthol. A little bit of acidity poking through. I expected a little more harmony here.
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3/20/2010 - fclarity wrote: 91 Points
This bottle was purchased at K&L and was in perfect condition. It had dropped a fair amount of sediment and showed a medium red center with some oranging at the rim. It had a nice medium intensity nose of mushrooms, red fruit, soil and mocha and this improved very slowly with air.
In the mouth the wine was a bit tough and short at first. It certainly improved and rounded out with air but more slowly than some other wines. After 3 hours it was light bodied with firm but rounded tannin and some length. It finally turned the corner in hour 4 as the tannin rounded out nicely and the length improved. The amount of red berry fruit in the mouth also intensified to balance the rounded tannin. This '75 was pretty dry until this juicey fruit developed. This is a tricky wine because it looks like it won't last but it will.
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12/4/2009 - cct wrote: 90 Points
Jeweled ruby and amber at the rim. A very pretty nose of roses, perfume, stony fruits more than cassis, and leather. A lovely nose that outpaced the palate. Medium weight with good midpalate texture, still with some tannins present I would attribute to the vintage. A fair amount of heme, and herbal bay leaf notes. Still quite long on the back end if a little long in the tooth. Fading form the last blle 4 years ago. Still very fine. Drink up. 90 pts
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10/24/2009 - beezer6 wrote: 91 Points
Saturday Tasting Group (Knightsbridge Wine Shop (Northbrook, IL)): Super stinky. Still some nice life underneath the funk though.
A little past its prime.
Displaying nicely aged robust dark fruit.
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6/20/2009 - Jeff Leve wrote: 85 Points
Very light color with tea tints. Fully mature with spicy, tobacco, earth and cassis aromatics, the wine ends with a moderate finish. Drink up.
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6/2/2009 - RBurgundy wrote: 87 Points
We had this wine at RN74 restaurant in San Francisco. We had this near the end of the meal and we did not plan ahead as it needed more time to decant. The wine tasted as if it was more mature than anything. The nose was very jammy with hints of tobacco and leather. It was also a little barnyard like as well with some grassy and mushroom undertones. The finish was not what you traditional get from a Margaux (more like a Paulliac). It was somewhat quick and dry. Although the wine was complex. I would drink this now as I doubt time will make it get much better. I am a HUGE Palmer fan and this was the oldest one I have had to date. I was a little disappointed with it considering the price tag.
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4/1/2009 - MC wrote:
Pleasant enough to drink now, but would not hold or pay up for more. B
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11/1/2008 - french16 wrote: 87 Points
Sill very young medium ruby core with light brickish rim.
Tobacco and cassis nose woud lead you to Pauillac rather than Margaux on this one. Med body, it's a little disapointing after the nose. A little hard and lean, it lacks depth and complexity. Still enjoyable to drink.
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6/14/2008 - Keith Levenberg wrote: 83 Points
Very different from its showing at the vertical, this was poured blind and I guessed old California, maybe an '80s Mondavi. The blue fruit flavor had a boldness and sweetness that didn't seem claret-like to me. Notable for its power despite its obvious age.
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3/27/2008 - Keith Levenberg wrote: 87 Points
Château Palmer Vertical (Morton's): Poured with the '78 as the first flight and they started out performing almost identically. The ’75 had a grassier scent (some called it minty, which struck me as a perhaps a little too imaginative), but they tasted essentially the same—tannins near fully dissipated into a slick, buttery texture, redolent of pure, clean and still vibrant orchard fruit though not much else.
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3/27/2008 - MRichman wrote:
Palmer vertical at Morton's, NYC: Good fruit with a sweet note, hard blocky tannins, long acidic finish. High toned teeth coating tannins. Nicely complex and minty. Has some years left on it, but not getting any better.
B/B+
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3/26/2007 - ormazd wrote: 92 Points
Based on previous tasting notes, it seemed to be a crap shoot whether this wine would be drinkable. We opened it to celebrate my daughter's 32nd birthday, and what a pleasant surprise. I stood the bottle up for a week, and it decanted very cleanly. An elegant aged Bordeaux with a tantalizing mixture of soft fruit and earthy mushroom. Just a hint of tannin left. I'm not sure it will get any better -- drink up!
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3/2/2007 - PSide wrote:
Suffering from a long journey, it didn’t decant cleanly. Very mature plummy nose, some mushroomy notes. Firm and savoury, thin red fruit. Quite well balanced, but not a lot of pleasure. 3+
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3/2/2007 - SimonG wrote:
Brighton Palmer Offline (Seven Dials Restaurant, Brighton): Cloudy, garnnet-like, sedimenty colour. Obviously shhaken up. Sweet fruit-like nose, fragrant annd florall. mature, smoooth. Quite light, slightly mushroomey. Dry finiah. Slight hint of astringencey creeping in. Drink up. Sediment effected.
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2/15/2007 - MRichman wrote:
Valentine's Magnum Massacre (Triomphe, NYC): Stiff tannins, wispy fruit, some VA. Sweet, soft with a hard core.
B
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12/23/2006 - PMJ wrote:
Wow, I can't believe how tannic this 30 year old wine is. Cassis, plums, coffee and a good deal of tobacco on the nose. Wish it was more forgiving on the mid-palate. Unfortunately not enough time to let this one breathe and see how it develops. Next one I open will be decanted.
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12/17/2006 - G SQUARED wrote: 90 Points
Dinner at Mina's with Wilf and Peter Marks, MW. This showed much better than my own bottle previously opened. My bottles provenance must not be that great.
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11/11/2006 - G SQUARED wrote: flawed
Corked
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5/15/2006 - DaleW wrote:
his is a wine I've liked a lot in the past, but when I saw it for a good price at a Westchester store the owner warned me that he had some bad bottles from the case (though it was an OWC that his usually dependable source had owned since release). He said he would credit if it disappointed. So low expectations. On first opening wine seemed dead- browning color, stinky nose, acidic, thin cooked fruit. I tried the slow-oxygenization method for several hours, and it did help some- the fruit filled out a bit, and the stink mostly blew off. But the fruit maintained that cooked/pruney edge, and it remained acidic. I'll call for my credit tomorrow.
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1/28/2006 - G SQUARED wrote: 86 Points
Drank at Naples Wine Fest. This took a few hours to open up. Nice fruit, but still some harsh tannins that need to be worked out. I guess is the typical hard 75, even for a Margaux area wine. Plenty of time left....I think.....can't tell if the fruit is fading or just not showing.
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9/17/2005 - Burgundy Al wrote: 90 Points
HDH Pre-Auction Tasting (Chicago Athletic Club): Wine tasting. Wonderful earthy character on nose. More fruit remains on palate - dark cherry and cassis. Excellent balance, with good spice on finish. At a good place today.
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9/17/2005 - winefool wrote: 87 Points
HDH Pre-auction tasting (Chicago Athletic Club): Crimson red color. Pale aroma. Some fruit left on the palate, but heading downhill (at least this bottle).
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6/9/2005 - Hank Gillespie wrote:
Château Palmer: Very dark ruby colour, with just a glimpse of amber on the rim; full and penetrating aromas - warm berry fruit and some oak showing also; very full bodied and richly textured; sweet black currant fruit coats the inside of the mouth; softened up from my last tasting, but there remain considerable tannins; very long finish, with the fruit dominating and ending with the grip of the tannins. Much closer than previous tastings, but still some ways to go before this wine gets things in harmony. Enough fruit here to last.
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9/11/2004 - MRichman wrote:
Bordeaux offline (Tout Va Bien, NYC): Lots of structure, fading fruit. Sweet core, sharp tannic outside. Nice sweet herbs.
B/B+
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6/22/2004 - Hank Gillespie wrote:
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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5/22/2004 - Will wrote:
Verticale of Chateau Palmer (Toulouse, France): Wonderful nose of port and cherries (griottes), but the palate is hard, dry and kind of falling apart. The finish is really dry and hints at '75. We're right, but apparently it was supposed to be better than this.
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9/26/1999 - mdefreitas wrote: 90 Points
Pre Auction Wine Tasting w/ Angelus/Palmer/La Mission Haut Brion (NYC): Cedar, leather, soft and lovely. Not powerful, but elegant. A bit restrained.
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12/1/1994 - sdr Does not like this wine: 85 Points
So far, the tannin is winning the battle against the fruit. Lacks any Palmer elegance at this stage. Not a bad wine by any means but the continued future is cloudy. I’ll sell the rest.
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12/1/1990 - sdr wrote: 87 Points
Medium ruby. The hardness of the vintage impacts the style of the wine, so ‘75 Palmer is too firm and lacks the usual charm. Considerable tannins on nose and palate. Despite that, there is more fruit than most ‘75 Bordeaux. I hope the balance can improve in the future, so I’m not giving up yet.
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9/30/1985 - FransS wrote: 94 Points
Bordeaux 1975 ten years after the harvest; tasted blind, only the vintage was known: a deep red colour, very refined vanilla and flowers. good citrus, firm taste, lovely bitters and some (very acceptable) sweetness; the aftertaste is very balanced.
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