Somm David T

Independent Sommelier/Wine Educator

9.3

Happy New Year! 🎉🎊🎈🎆 🧨

I believe @AndrewMcIntyre posted an 02 Mouton today & asked, “is there anything better than aged Bordeaux.” I replied, absolutely not!

1982 was the Bordeaux vintage Robert Parker built his career. He was the only one that called it correctly.

I love 80’s Bordeaux for the 12-12.5% ABV & style.

This is a Chateau-Négociant bottle bought in the last year. It’s still sound & singing w/ the Prime Rib. The fruit still solid.

The fruits are nice & and still sound. Blackberries, black raspberries, black plum pudding, raspberries, chocolate mousse, wet, volcanic clay/lava, spice, baking powder, clove, cinnamon, dark spice, fresh & old tobacco, used leather, soft, moist herbs, black tea, dark cola, dry soil, dry pebble, limestone, anise to black licorice, withering dark, red, blue & purple flowers, round, excellent acidity & a elegant, ripe, well balanced/structured finish that lasts a minute and land on earthiness. Soft as a feather.

What a treat to drink 80’s Bordeaux. Especially, 82. Not a terroir you would expect to hold up 40 plus years, but Chateau-Négociant storage is everything! — 6 months ago

Chris Sowick

9.0

Garagiste selection. $19.84. Floral tones, smooth tannins. Enjoyable blend. — 3 years ago

Benoit Duhamel

9.2

Dernière bouteille... ce n’est pas la plus belle. Nous sommes clairement dans sa phase tertiaire avec du cuir, graphite, sous-bois. Par contre je trouve qu’il a un léger creux en milieu de bouche, que le vin manque de profondeur à ce moment. — 4 years ago

Patrick Tylka

9.6

2000 excellent finish. Worth the wait😄 — 7 years ago

Zach Henderson

9.0

Decanted and needed the room. Berries on the nose and strong tannins, but definitely not a fruit bomb. Great structure. — 8 years ago

John Kanellopoulos

9.1

This particular year seems even better, superior body, color a touch sweet upon decor king what can I say, along with the food at Le Bilboquet a bliss! — 8 years ago

Doug Powers

9.3

[En magnum] This was aerated for 3 hours, and is still currently quite closed and structured, works great with the UCD Meat Lab rib roast, but needs a fair amount of cellaring to soften. — 6 months ago

with Monique and Jim

Lee Pitofsky

9.9

The legend! En Magnum! Amazing wine. Just profound. One to remember… — 2 years ago

Nicolas Duchesneau

9.2

Lafon Rochet 2005

Nez principalement sur les fruits noir, cuir, eucalyptus! En bouche, c’est très bien, les saveurs typique bordelais, fruits noirs, tabac, cuir, cèdre , roches mouillées. Le vin est quand même puissant, les tannins sont présents et le vin a un bel équilibre. Va tenir la route encore
Longtemps mais c’est très bon en ce
Moment. Excellent accord avec le boeuf Wellington. — 4 years ago

Matthew Davis

8.9

Really tasty blend, some tannins but lovely spices and cedar. Some smokiness in the nose. More savory than fruity — 6 years ago

with Navin and Rivka

James Carter

8.9

Everything a bordeaux should be. Bit too much alcohol in the latter part — 8 years ago

Candide Politik

8.9

Forward first nose. Supple smooth feel with notes of plum and blackberry. Rustic but neither earthy nor leathery -idk but I know what I mean. Medium-high tannin. — 8 years ago

John Van Trijp

9.6

En Primeur Tasting 2016 Vintage in Bordeaux — 8 years ago

Jason Gelman

9.1

1985 Cru Borgeois from Bel Air Lagrave. Tobacco leaf, cigar smoke, really subtle leather. Very pretty. — 7 months ago

Alvaro Bustillos

9.3

Cena com david diego benito y victor c en la cocineroa boda de andrea — 7 months ago

Delectable Wine

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9.5

The 2005 Ducru-Beaucaillou, tasted a dozen times since en primeur, was picked 21 September to 6 October, matured in 90% new oak for 18 months. It delivers a wall of black fruit on the nose that gradually opens up with aeration, touches of incense and wild mint, cedar coming through with time. But these aromatics remain very backward. The palate is medium-bodied with firm grippy tannins, fine acidity, solid and focused. Tremendously and uncompromisingly backward, this is a seriously fine Ducru-Beaucaillou that is just not yet ready, so go back to the cellar and leave it there for another five years. Tasted at the Ducru Beaucaillou vertical at the château. (Neal Martin, Vinous, July 2022)
— 3 years ago

Sylvain Rhainds

9.2

2005.
Un Costaud
Aura besoin encore de 15 ans minimum. Grand vin en devenir — 5 years ago

Kaelig

9.0

Beautiful maturity, slightly off its prime age by 2 or 3 years — 8 years ago

with Ugo

Ludovic Bobinet

9.0

En battle face aux 3 Chardons
Sur le tabac havane mais il manque de fruit et de complexité face aux 3 chardons — 8 years ago

John Van Trijp

9.2

En Primeur Tasting 2016 Vintage in Bordeaux — 8 years ago