1973 Château Palmer

Community Tasting Notes (13) Median Score: 88 points

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  11/20/2023 - bookert wrote: 89 Points

  Classic cool climate bdx nose with some green. Palate is rather simple unfortunately, with a short finish.

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  3/20/2021 - burgburgburg wrote: 89 Points

  Direct ex-chateau allocation and was given 3 months+ of rest to avoid airsickness. Started to serve after 30 mins. The wine is on the downside without doubt but able to exhibit good fruits as a 45+ years old from a bad vintage. The aroma can hold for an hour and palate around 30 mins more.

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  11/14/2020 - bengti Likes this wine: 93 Points

  With the onset of a crisp cool fall, it’s time for some white truffle.
  
  This year, was fortunate enough to get an aged Palmer to go with, a fine specimen of a bottle - pale ruby red, nose of dark earth/dried grass/plum cherries; a complex, shifting palette from salted brioche with jammy marmalade, then butterscotch popcorn and ultimately to searingly sweet, tangy cherry compote. The richer the dish, the more the wine gave off strength, balance and power.
  
  Three inches of wine went to the sediment cache but well, can’t have everything.
  
  Classic home made tagliatelle with 63C poached egg; Wagyu sirloin; vanilla glace with truffle garnish. 48 month aged iberico and shaved melon to start.

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  10/19/2020 - Sean Tay wrote: 90 Points

  Mushroom, wet forest, medium acidity and tannin. No more fruits left. Still enjoyable and perhaps another 2-5 years left. Drink up.

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  7/11/2020 - ProfByron Likes this wine: 86 Points

  Great fortune...after almost 50 years, and from the miserable 70s, this is not vinegar. Sweet not sour. Aromas of old claret but on the palate it’s more simple, the fruit has gone and it’s as if oak vanilla flavour has remained...no that’s not right fruit and oak have become one and then faded together so that simple sweetness is largely all that remains. Others detected greeness, which you’d expect but I can’t say I did.
  
  Ultra light-weight, I’d guess it’s just 12% abv.
  
  A facinating wine to taste, but to drink, hmm, it would be swamped by food. And it’s simple, I suppose after a point age starts subtracting rather than building complexity.

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