Decanted an hour and a half before serving. I liked the nose of this wine: ripe red fruits, forest floor and “something grilled” (it wasn’t meat, it wasn’t fish, but whatever it was, it was grilled!). The body was pretty big for a CdP and as expected still on the tannic side. Initially some sweet cherry, fading to reveal loads of green herbs. Long finish, but dominated by green flavours, not too appealing.
Of course this wine was far from its peak, but still I had expected more of it at this young stage. I hope the Roots will chime in with their TN on how it is drinking today (there was plenty left). For how this was drinking yesterday: 85 points.
Posts: 2203 | Location: Amsterdam, The Netherlands | Registered: May 08, 2002
this wine has come around a fair bit today: the green flavours have disappeared for the best part. The nose is now dominated by bitter chocolate, bay leaves and dark fruit. Again lots of bay leaves in the taste, with blackberries and a some green flavours that remain. Finish seems a bit hollow, but enjoyable with loads of chocolate. Showing a lot better than yesterday, indicating that it was indeed way to young to open. Although not a blockbuster, my guess is that it will be a very nice wine after some cellaring. 89-90 points.
-------------- For those in the Middle East: http://muscatdeli.blogspot.com
Posts: 1466 | Location: Muscat, Oman | Registered: Nov 26, 2002
Wish I got to try this wine the next day. Should be very good someday, but just too young to judge at the present time.
Wow! Hopefully this is the last of the topics from our last OL. After all of these replies I realize again how much we drink - no wonder Sunday was a bit rough in the morning!
Great notes again throughout Stevie!
Posts: 332 | Location: Near Philadelphia, PA | Registered: Oct 02, 2002
Tasted May 28, 2007 at an offline. Opened, decanted for sediment and served immediately. Dark garnet color in the glass, clear hue throughout. Nose of potpourri, black berries, white pepper and saddle soap. Juicy flavors of red berries, red currants and red cherries. Medium acidity, tannins and body. Drink now with a little time in decanter or continue to hold. Score reflects potential. (90 pts.)
Joe ----- Wine is like potato chips around me...if it's open, it's gone.
Come visit me sometime at http://www.winexiles.com/
Originally posted by wineismylife: Drink now with a little time in decanter or continue to hold.
I must diagree. This wine was still improving 4 1/2 hours after decanting. The barnyard and stewed fruit and spice nose promised a lot and the wine delivered and then some. It had magnificent ripe red berry flavors and perfect balance. At 1, 2, and 3 hours after decanting, it still clearly needed time. We were able to put it off til the cheese course and were rewarded as this opened beautifully at about the 4-4 1/2 hour mark. This is a truly spectacular wine that still is improving. 98 now, and may pick up another point or even two as it matures.
Just one more sip.
Posts: 24986 | Location: NY | Registered: Oct 18, 2001
Originally posted by wineismylife: Drink now with a little time in decanter or continue to hold.
I must diagree. This wine was still improving 4 1/2 hours after decanting. The barnyard and stewed fruit and spice nose promised a lot and the wine delivered and then some. It had magnificent ripe red berry flavors and perfect balance. At 1, 2, and 3 hours after decanting, it still clearly needed time. We were able to put it off til the cheese course and were rewarded as this opened beautifully at about the 4-4 1/2 hour mark. This is a truly spectacular wine that still is improving. 98 now, and may pick up another point or even two as it matures.
I have one bottle of this - do you recommend sitting on it or decanting and enjoying? Also, your 4-4.5 hour mark - what does that translate to in terms of waiting time?
Thank you in advance,
The Economist.
Posts: 408 | Location: Toronto, ON | Registered: Nov 10, 2008
I had a bottle of this recently, and while it was good, I would not have called it great. The beginning of Boad-O's description is about what I got--"barnyard, stewed fruit and spice". HOWEVER, we just popped and poured this wine. The longest any of it sat was maybe 2 hours after opening. Based on this post, I guess I made a serious mistake. 4 1/2 hour decant, huh? Unfortunately, I only have one bottle left, so I will heed the advice to wait another 5 years, and decant for several hours.
------------------- "She wore a Mount Rushmore T-shirt, and those guys never looked so good--especially Jefferson and Lincoln--kind of bloated, but happy." --Guy Noir
Posts: 947 | Location: Saginaw, MI | Registered: Mar 12, 2007
1999 Château de Beaucastel Châteauneuf-du-Pape - France, Rhône, Southern Rhône, Châteauneuf-du-Pape (10/25/2009) Off the list of the Fat Duck in Bray. Decanted for about 2-3 hours prior to serving. Really expressive nose with crushed dark berries, meat, leather and earth. Not the stinky/dirty nose that I have had on some older Beau’s, but I could see it going that route (which is not a bad thing IMO). Showing its youth more on the palate, this took another hour in the glass to really open but there was nice fruit, depth and length. Great paring with my roasted pigeon. Holding another 3-4 years should be rewarded. (93 pts.)
