
Almost 40 years and its still in good shape. Thats a wine that drinks well after 8 to 10 years and might last 50+ in the better vintages. Does not have the complexity of grand cru wines but there is little if anything you can buy in Bordeaux at this QPR. — 6 months ago
Slightly lighter garnet core , lighter terracotta rim . Quite muted on the nose , quite herbal and spiced notes, some red plum and floral sous bois , black tea . After a while this opens up slightly , showing a bit more detail , but never jumps out and grabs your attention as other bottles have. On the palate this is better , with the roundness and slightly sweet , red plum , summer fruits , sous bois and lightly herbal , grafite tinged , saline finish of reasonable length . Quite refreshing acidity and suave tannins . On this basis drink now and over the next few years. However , there are better bottles out there . This was disappointing compared with other bottles I’ve had , though the palate was more sound and it wasn’t flawed. A bit of a perplexing bottle. — 23 days ago


Medium ruby , quite light garnet rim . Lightly herbal on the nose , with grafite , cool cassis , some redcurrant , red plum and violet . On the palate quite spicy and more red fruited , red currant , light cassis , red plum , grafite and tobacco touches . Fresh acidity and medium grippy tannin , with a grafite , cool redcurrant , light cassis finish of reasonable length . Quite light in style , a little green , rustic but refreshing and enjoyable. Don’t see this being particularly long lived but drink from now and over the next 10 plus years . — 14 days ago
A knockout left bank Bordeaux. I’ve read that the 2005s may go longer than the potentially even more vaunted 2000s and I might agree based on this bottle. Decanted 5 hours. Cork in perfect shape. Amazing depth of fruit and a ton of Bordeaux earth. Nose goes on and on as does the finish. Was an excellent pairing but a very good but simple roast chicken. — 13 days ago
Scott@Mister A’s-San Diego
1990 vintage. Excellent top shoulder fill. Cork about 90% saturated but removed with a Durand. Decanted and throwing slightly less than appropriate sed. Tasted two hours post-decanting. Wow. Scents and flavors of cocoa powder, cinnamon, old leather, mid-winter earth, coffee with cream and tobacco all bundled together and unified. This is not improving but has likely never been better. Great specimen and hinted at being stored for a long, long time in a slightly cooler storage capacity. 11.19.25. — 2 days ago