We shocked our friends when opening a bottle of 2011 California Cabernet Sauvignon after the 1962 La Tour Haut Brion. Our reasoning, which proved correct, was the desire, if not need, for some tannins and vibrant fruit. Et voila, Ramey delivered.
Opaque purple on the eye. One might even think a Malbec. Aromas of liquorice, vibrant berries, espresso and milk chocolate.
Broad shoulders with sweet, well-developed, nicely gripping tannins and wonderful vibrant red fruits. Tres yummy.
No doubt will benefit from several more years in the cellar.
WOTN, our birth year bottle was excellent. You cannot beat the provenance of “Ex-Chateau”. We were pleased to experience absolutely no difficulties removing the perfectly preserved cork. Blessed!
We let her breath for an hour before dipping in. We had stood her upright for 48 hours so the sediment remained under control throughout the pour. Light brownish red on the eye. She looks perfect. The original old musty law books blew off after an hour and we had pure, Chinese preserved veggies on the nose.
Liquorice, burnt coffee, dark chocolate. Oh my…too many things going on!
The palate was silky smooth with virtually no tannins (sad a bit as we like a little grip). Chinese herbal tea flavours overwhelm with preserved mushrooms and other root veggies. We enjoy this flavour. We equally would have preferred just a hint of fruit…nary a drop.
Et voila, the finish was as though Her Majesty was gliding down the runway to greet her subjects…elegance on steroids.
(VineNaughties Rating: 94 points)
1962 Château La Tour Haut-Brion – France, Bordeaux, Graves, Pessac-Léognan (11/12/2016)
Golden, yellowish-grown. The first sister was elegant on the eye.
Aromas of vibrant blend of citrus, burnt caramel and toasted almonds. Very, very inviting on the nose…someone needs to make a perfume with that smell! The ultimate second sister!!!
Palate was buttery, vanilla cream with a hint too much acidity. A bit too perky third sister, but we waited a little to ensure she acted appropriately. Yes, we think this wine needs another year or two of cellaring before hitting on all cylinders. 97+ in the future!!!
We visited Alfred Gratien several years ago. The winemaker (Nicholas) is great fun, loves to make wine in a “gourmand” style and opened several bottles for our sipping pleasure. Suffice it to say, we wobbled to our hotel, which was fortunately only a 15 minute stumble.
This is not the 1996 statuesque bubble, but certainly a spectacular wine with excellent balance of acidity, fruit and alcohol. Fairly transparent green apple on the eye served properly in white Burgundy glasses.
Aromas of toasted almonds and yeasty vanilla cream. Simply yummy and screaming “sip me, baby, sip me!” Smooth, creamy vanilla on the palate and dry as a baby’s bum. Lingering finish that almost convinced us to open another bottle!!! Awesomesauce!!
A winner!!! The song “I am hot for teacher” is playing as we sip…we missed a lot of education in champagne in our day, but not our homework is soo delightful that we are “hot” for this luvly!
The final bubble of our Champagne Cantonese Seafood Spectacular was no disappointment, albeit had to walk in large footsteps after the wine of the night! Served in big bowl Chardonnay glasses to allow the nose to flourish.
Powerful aromas of citrus and flowers with pleasant yeastiness.
Dramatic statement initially on the palate develops into a more elegant, yet slightly short, finish. A winner from A to Z and excellent QPR.