Jay Kline

9.8

Forty-plus years on, people still talk about the greatness of the 1982 vintage in Bordeaux. There are multiple factors that contribute to this and it’s fair to say that Robert Parker’s reaction played a major role in the early popularity; certainly in the States. While some may say that 1982 was merely a “good” vintage by today’s standards, I think history has proven it to be empirically special; there was just so much quality from top to bottom. And yet, even with the high praise of the vintage, the tone shifts to hushed whispers when the 1982 Mouton gets mentioned. Up until that point, the Chateau had sort of underachieved after receiving its unprecedented promotion in 1973. But in 1982, a year full of great wine, they created a legend and firmly cemented their First Growth status. Today, I’m pleased to report the plaudits for the ’82 are all warranted.

Opened and double-decanted earlier in the day. The ’82 Mouton pours a deep garnet color with a near opaque core with some sediment; almost youthful when compared to many of the other older wines poured on the night. On the nose, the wine is developing still; loaded with cassis, black berries, leaf tobacco, leather, and fine baking spices. On the palate, the wine is dry with fabulous structure. Confirming the notes from the nose. The finish is long and full of power. A stunning wine and well in its prime…a window I expect will remain open for a longtime to come. Drink now with bacchanalian abandon and through 2082. — 15 days ago

Andrew Cullimore

9.4

Light straw , very young looking . Constant very fine perlage . Quite closed at first then crushed rocks , lemon peel , ginger , white flowers , brioche . On the palate good richness and intensity , lemon , orange rind , buttered bread , touch of roast nuts . Very fine mineral tinged , intense finish . This needs time and will improve over the next 10 years or so and last well a further 5-10 . A good follow up to the 2014 , this shows more backward and will take even longer to reach its peak. Perhaps a little less detailed and precise than the very mineral 2014 but that might just be a question of needing more time in bottle. — 4 months ago

Joe DAscoli

9.3

Super sweet and oaky on first open but matured up with a 3 hour decant

Still quite fruity but with steak, it gives a lot of red berry fruit and the oak is reasonable and the sweetness is gone with the airtime.

Overall good wine but I thought it lost out to the Paul Hobbs LPV ‘14. — a month ago

Tyler Felous

9.2

First time with this wine. PnP and probably could have used a decant. Great weight. Lots of black olive, herbs. Good but missing something (touch of acidity?) to make it great — 2 months ago

Scott@Mister A’s-San Diego

9.4

2000 vintage. Last tasted 9.25.23 (9.2) after 1.5 hours decanted. Popped and decanted this for lunch. Great fill and solid cork. Throwing a bit of sed but less than anticipated. Meh nose. Medium body initially. Started off on the rich side of the ledger but not plush. Had some smoothness afoot. Tasted after 45 mins open, 1.75 hours open and 8 hours open. First two were unspectacular. After lounging in the decanter 8 hours, wine had firmed up, thinned out, picked up plenty of secondary flavors and had that previously missing grip. If you're gonna open this during the holidays or anytime soon, do it very very early...otherwise, it'll be a total waste. Wine has miles to go. No rush to crush but just air it out in advance properly. 10.16.24. — 2 months ago

Andrew Cullimore

9.6

Medium deep ruby , garnet rim . Quite closed at first , touch of spice , wood smoke , grafite , coffee, cocoa . Touches of blackberry , cassis , violet . On the palate quite rich and young still , lots of tannin , balanced alcohol and fresh acidity . Cassis , tobacco , blackberry . Mineral , tobacco tinged finish of excellent length . Still young needs more time , better in 5 or 10 years and will last well a further 20. Great potential ! — 5 months ago

Ray Vanderhoff

9.1

Dark ruby color with purple highlights. Aromas of blackberry, tar, forest floor and black licorice. Flavors of dark plum, blackberry, dark chocolate, baking spices and black cherry. Long velvety finish, balanced acidity and smooth tannins. Fruit forward and bombastic, but also nicely textured and somewhat savory. Excellent value. — 2 months ago

Scott@Mister A’s-San Diego

9.5

2013 vintage. Both excellent fill and cork. Decanted with infinitesimal sed. Slightly silvery color. Tasted after 1.5 and 2.5 hours open. Medium body. Nose slightly reticent during both tastes. Black tea and eucalyptus prominent first go round with both those still present but minimized second pass. Sprinkle in some cracked black pepper and white sage for round two and we have a winner. Finish lasted over a minute and the concentration was as expected given the decent street cred. No rush to crush but open waay early/decant this if enjoying in the next handful of years. 10.24.24. — 2 months ago

David Peifer

9.6

First night open: 20 year old vintage— chocolate on the nose with a stone fruit finish. Tasted clean and complex with an almost immediate light evaporation in your mouth leaving you with the feeling of bubbles dissolving. Delicious. — 3 months ago

David T

Independent Sommelier/Wine Educator

9.6

It’s a night of consecutive first year decades, 90 & 80. Enjoyed in reverse order.

I had an 80 from Andy Beckstoffer’s cellar at Pebble Beach Food & Wine in April 24 with Andy & Tor Kenward. This library bottle I bought recently at K&L is better than what I had a Pebble. Just look at the cork!

Glorious mouth entry. Juicy, perfect, ripe fruit that shows age but it is not missing a step. Blackberries, black raspberries, dark, juicy, poached strawberries, baked rhubarb mid, dark cherries, candied raspberries to raspberry pudding. Just a touch of v/a, chocolate pudding/fudge, mocha, caramel, light, soft, sun tea, softened baking spices- cinnamon, clove, nutmeg & vanillin, some fresh & dry herbs, dark, rich soils with dry leaves, evolved, dark spices w/ some palate heat, dry top soil, limestone powder, hint of mint, with & fresh florals that are; dark, red, blue & liquid violets and lavender sprinkled in, perfect acidity and perfectly balanced, softly tensioned, knitted and a refined finish that lasts two-minutes.

This bottle is in a perfect spot & as good as it gets. Perfectly stored. It has another 5 years. Liquid, velvety tannins. One of the more perfect bottles I’ve had in 5-10 years.

Photos of, my tasting at Pebble Beach Food & Wine. The retail wine shop at Spanish Bay, Andy Beckstoffer & Tor Kenward. — 4 months ago