(Two previous 1983 wine reviews never made it on here, so copying from my CT).
Continuing a run of ‘83s over the last 3-6 months, this not only showed quite well, but it was at its best after almost two hours in the bottle. Whereas the ‘83 Pichon was clean and elegant, this was a bit more dense and powerful. Beautifully expressive aromatics of potpourri, espresso, fig and leather with a flavor profile mostly on the red/black fruit side of the spectrum. The mid-palate showed good weight and continued to bulk-up during the evening. Old cherry-tobacco note at the finish. Honestly, this drank like it was more early ‘90s than it was early ‘80s. Good. — 3 months ago
After 35 years I was not expecting much. Especially when the cork disintegrated on opening. Aureated on decanting and was happily surprised. After about 20 minutes opened to dark chocolate, leather but so smooth. The last glass was pure delight. Howell Mountain at its best! — 5 months ago
Medium deep ruby , quite narrow rim . Touch of earthy menthol , tobacco , spicy blackcurrant, grafite . On the palate quite dusty , with earthy sous bois , blackcurrant, ripe blackberry , grafite and tobacco , cocoa hints. Quite rich but balanced , good acidity, quite dusty tannins . This is probably at peak now though will last well another decade perhaps . — 6 months ago
Wonderful. Opened up beautifully. 2016 and not oxidized at all. Kudos to the wine cellar! — 8 months ago
Another amazing bottle. At the Ken Wegner Hunt 2019. — 6 years ago
First bottle of the evening on New Year's Eve. Top rated wine of 2015 in Wine Enthusiast. Available at Target and Trader Joes $19.99 — 9 years ago
Obviously a great wine but also very hyped and maybe too highly regarded. Tasted at a 2022 Bordeaux Fair and it surely was delicous and quite mesmerising for what it was. But it just lacked that extra panache. — 4 months ago
It’s 10 years since Serge. Hochar’s death whilst swimming in Acapulco on NYE 2014 and I think it’s appropriate to celebrate his legacy that is the modern Chateau Musar.
I first tasted Lebanese wines in London circa 1986 when I used to go to a couple of Lebanese restaurants in Shepherds Market near Mayfair in London
Al Hamra is still in business
I’ve been to Beirut several times and always stock up at the airport duty free
So a toast to a departed icon of the wine world
Since my last 2011 4.5 years ago (see note) this has aged wonderfully and I’ve up my rating several points
Another few years and it will be further improved
Optimal decant time was around 3.5 to 4 hours
Ethereal stuff — 5 months ago
After missing a ‘70s and ‘80s Heitz vertical many years ago, I vowed to seek out a bottle as all the comments from the tasting were astoundingly positive. My last bottle of Heitz Martha’s was the ‘01 (which was great) a few years ago, but at 46yrs, this was quite the experience.
The ‘78 has a bit of a legendary status, so expectations were high. Upon opening, the cork was in good shape (sigh of relief) and the color was unbelievably dark ruby with some bricking (another sigh of relief). The singular signature menthol/eucalyptus began to fill the glass, alongside aromatics of red berry fruits, espresso, some sort of sweet brown sugar/caramel note, and a savory-graphite type note too. Beautifully elegant on the palate with more red fruit, herbs (bay leaf?), and even some pipe tobacco (subdued, not in your face), but it sports the classical old Napa cab profile that is pure. Spectacular wine, and I could simply smell the wine all day…the aromatics were so powerful the entire time.
Open in bottle for three hours and powered through the entire time. Wish I had another so I could have the same experience! — 6 months ago
[Tasted on July 27, 2024 at l’Ete du Vin with Steve, Ned and Beth]
Black currant and fig fruit, with forest floor notes. — 10 months ago
Bright fruit on the nose. A very beautiful color of purple. In the mouth a lot of crunchy red fruits, we detect a little note of banana. The acidity is a little too strong for my taste at this point. It flows quickly and the bottle quickly ends, but it left me wanting more...
— 5 years ago
It has a nearly opaque, dark fruited appearance that opens up to very appealing and persistent aromatics and flavors of blueberries and blackberries.
There is still a good amount of primary fruit; it is medium/full, well structured with a good balance of juicy acidity and refined tannins at the finish. New oak is there, but unobtrusive.
Overall, this 2010 is a reserved and savory St. Julien that doesn’t whack me over the head with gobs of oak and loads of sweet jammy fruit. It is definitely “worth a search” if you don’t have it. — 3 months ago
Flight 2 , wine 1 . Quite deep garnet , less terracotta rim . This had a whiff of oxidation about it at first which seemed to somewhat dissipate with time . Some dark spiced fruits , liquorice and menthol hints , cedar and sous bois . On the palate good ripeness and spiced dark cherry hints . Good acidity and rounded tannin . Nice length also , offering some spiced black fruits and menthol hints . Don’t think this is a pristine bottle but was enjoyable none the less , I was unsure at first if this was Napa , but coming back to it … and reading my notes , it became quite obvious . However I had this down as the Ch Montelena , not the Dominus — 3 months ago
No formal notes . medium deep ruby , medium bright ruby rim. Quite spicy a little oak noticeable at first . Mixed dark fruits . A bit more round and juicy on the palate , good acidity , slightly grippy but polished tannins . This becomes a bit more restrained and reserved after a while. Served blind , I actually put this as Haut Brion , due to its generous personality, and polished tannins. Overall showed well in the flight was my top wine (though the Cheval Blanc may well be better in absolute terms) . Can be enjoyed now , though has the substance to last a further decade or so, a good showing for the Mouton. — 4 months ago
Double decant and pour (lots of sediment). A splendid medium tawny red color. On the nose: stewed black plum, nutmeg, forest floor, worn leather, vanilla oak. Taste: soft, lively wine with dried candied cherries, currants, loamy soil, toasty oak, and a spiced mocha medium finish. YUM at 28 years! — 5 months ago
2013 vintage. Decanted with a little sed. Great cork. Tremendous power and on the leaner side of the ledger...think bigg vintage Leoville Las Cases or 80's/early 90's Montelena or *gasp* La Jota before the Helen Turley fruit bomb intervention in the early 90’s. Drinking a little "hot" but only at 14.9% ABV. Definite palate-wrecker with tannins for daze. Will take this wine in their lineup nearly every time vs the pricier and smoother Pritchard Hill shizz. The off the charts QPR is easily tasted vs the rest of their Cab/Cab-based lineup. Awesome now but will consolidate even further into a wolverine wine. Be very afraid. If you're looking for a quiet, placid dinner for two, then a rom-com snugglefest, this is not your beautiful house. This is someone else's beautiful wife. 12.01.24. — 6 months ago
Had at Smith & Wollensky. — a year ago
Enjoyed 2 bottles at the PDC with Meredith and the Houstons. Wow a must repeat. — 6 years ago
Wine of the night. This wine had EXCELLENT fruit, and showed NO VISIBLE SIGNS of decline. Great powerful blackberry. I was guessing 01 Stag's Leap or Rutherford. Turns out it was Caymus SS 01, but I was second guessing myself on the year because it was a very purple color into the decanter and showing well. The wine had great vanilla on the front, blackberry on the front, and a more youthful middle and finish with some herb. This wine has 10 years left in it no doubt. Whoever cut this one off at 2017 has no idea. This one literally showed no signs of decline whatsoever. Drink by date 2007 - 2030. — 8 years ago
Wine at Luly and Rubin's house — 11 years ago
Ericsson
Tasting notes during visit to the winery where absolutely everything is done in-house by hand; preserving centuries old winemaking traditions. In the Tondonia offering one can really appreciate the time and patience dedicated to crafting this wine. The wine evolves to a rustic yet graceful profile with strong notes of dark berries with slight oak and dark chocolate. On the palate the wine is bliss, medium bodied, fully integrated, with balanced acidity and a long finish.
The juice is fermented in old large wooden “tinas,” then transferred to American oak barrels (made in house to medium toast specifications), stored underground in their +100 year old cellars for at least a year. After that it is bottled and stored in the same underground cellars and finally released about ten years later. Learning about their curated winemaking process was inspiring. — 2 months ago