It's time for my #FridayCabernetfix. Here is a nice surprise from Margaux, Bordeaux.
Dark brown in color with a wide brick rim.
Great complexity on the nose with blueberries, black currants, potpourri, raspberries, earth, wood, spices, peppercorn, green vegetables, vinaigrette, black tea, mashrooms, forest floor, smoke, tobacco leaf, spices and graphite.
Medium plus in body with medium acidity and nice legs.
Dry on the palate with blueberries, dried fruits, wood, cloves, forest floor, tobacco leaf, spices, black pepper, earth, black tea, vinaigrette, mushrooms, wet leaves, herbs and graphite.
Long finish with fine grained tannins and tangy cranberries.
What a great experience this is. This 36 Year old, Cabernet based Bordeaux, is drinking very nicely now. Showing great complexity on both the nose and palate, with a soft mouthfeel. Resembles a 40 year old Barolo.
Good right out of the bottle and better as it opens up. Took 90 minutes to peak.
Not from a great vintage, but it is still holding great.
I paired it with good friends, and a charcuterie board of meats and cheeses.
I can't say what the alcohol level is, but it feels like 12.5%
91 points. — 8 days ago
Just a basic pop and pour kind of evening...
Maybe not. Thanks to @Kuan Lim for sharing this 1971 (birth year wine) and a 1996. These age so gracefully and they were both spectacular in their own ways. I am going to give them both collectively a 96. Not often you get to taste such great wines together. Awesome! — 2 days ago
This was phenomenal. It’s incredible how youthful and powerful a 29-year old wine can be. Wonderful spicy nose, not a hint of age, beautiful color, great complexity, acidity, and length. This was a real pleasure and very memorable experience. — 14 days ago
The 1982 Mouton-Rothschild continues to be the extravagant Pauillac that it has always been. This has an irresistible, exotic bouquet of precocious kirsch, hoisin, graphite and blueberry scents that gain intensity in the glass. The palate is a little headier than previous bottles, sensual and almost glossy, presenting a glycerin-rich smorgasbord of dark cherries, black currant, crème de menthe and mint that almost knocks you off your feet. Fabulous. Tasted from an ex-château jeroboam at the Palace of Versailles charity dinner. (Neal Martin, Vinous, December 2019)
— 9 days ago