1983 Château d'Agassac

Community Tasting Notes (2) Avg Score: 83.5 points

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  10/26/2021 - forceberry wrote: 81 Points

  The bottle was opened and slow-oxed for four hours prior to the tasting, then aerated in a decanter for about 30 minutes. The indicative blend is about 60% of Cabernet Sauvignon, 40% Merlot and a tiny bit of Cabernet Franc. Tasted blind.
  
  Moderately translucent and quite evolved brick-red color. Evolved and slightly oxidative nose with very tertiary aromas of meat consommé, some wizened red cherries, light honeyed tones, a little bit of dried strawberries and a hint of earth. The overall impression seems rather dried-out. The wine is dry, tertiary and medium-bodied on the palate with very evolved flavors of wizened dark berries, some meat stew, a little bit of tart and crunchy cranberries, light leathery notes, a hint of soft, overripe strawberry and a touch of marmaladey sweetness. The structure relies mostly on the high acidity as the tannins come across as quite soft and resolved. The finish is quite long, moderately ripe and very evolved with tertiary flavors of pruney dark fruits, some sweeter notes of cranberry marmalade, light oxidative notes of meat consommé or bouillon, a little bit of raisin and a salty hint of soy sauce.
  
  A rather old and tertiary Haut-Médoc that has been gliding downhill for some time already. The wine is still fully drinkable and even enjoyable to some degree, but it is painfully obvious the wine is long past its years of greatness as is not that far away from oblivion. In reference to Zweder's TN from 1997 - I can believe the wine must've been at its peak back then, because now - 24 years later - it most certainly isn't. High time to drink up any remaining bottles.

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  2/28/1997 - Zweder wrote: 86 Points

  A very nice wine. Elegance and complexity. Fills the mouth completely. The wine is at its peak now.

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