Cork fell apart for the 2nd time on the same wine Juice was great though — 3 years ago
2003 vintage. Cedar and cinnamon lead into coffee rye and toasted black sesame, baked blackberry and plums, baked black currant and elderberry. Tertiary leather and pipe tobacco, with a jammy cassis to licorice finality. Silky smooth palate exhibits dark berries and a touch of smoke and graphite swirling around charred oak and cinnamon.
#chateaulynchbages #lynchbages #grandcruclasséde1855 #pauillac
#appellationpauillaccontrôlée — 2 months ago
Medium gold colour . Quite a lot of roasted nuts , lemon peel . On the palate still lovely freshness , with a touch of vanilla , baked brown bread , brioche, meaty almost porcini richness . Good length, quite rounded on the palate but very good balance . Drink now and over the next 5-8 years , this is at a lovely stage — 4 months ago
1998 not the best Napa Cabernet vintage. However, good producers still find their way through difficult vintages. Joseph Phelps is the rule rather than the exception.
This was poured out of magnum and drinking beautifully by their Hospitality Manger.
Nicely ripe, lush juicy fruits of blackberries, blackberries, both plums, some purple & blue fruits. Dash of spice & lead pencil, anise-black licorice, soft baking spices, caramel notes, some dark chocolate, fresh dark flowers, round acidity and a well balanced, softened structure & tension, elegant, nicely evolved finish that lasted a full minute. — a month ago
1989 vintage. Tasted 5.5.23 (9.5), 4.4.23 (6 different btls-avg 9.4) and 12.9.22 (9.6). Above average fill for the age and impressive cork (about 70% saturated). Decanted and tasted over the course of two hours. Threw a decent amount of powdery sed. Medium nose slightly muted for the first 10 minutes or so but then came roaring to life. Yes, still the hallmark blueberries and cocoa powder along with a dash of raspberry but bigg graphite with this bottle. Drank consistently great for 1.75 hours, then seemed to lose a little steam at the very end. Not improving but still think cellar dwellers need to be popped in the next five years to enjoy the magic before it fades. 3.28.24. — 2 months ago
1986 vintage. Sampled five bottles for a 1986 BDX tasting @ Mister A's in San Diego. Double decanted and tasted over four hours. Medium body. Pretty rustic early on and that stayed consistent till the end. Opened up a little later with a splash of bright cherry fruit. Should stay the course for another 5-6 years. 3.14.24 — 2 months ago
The 1959 Latour is a vintage that I have drunk many times. It contains a payload of irresistible and quite precocious red fruit on the nose with blood orange, cedar and a touch of thyme, beautifully defined. The palate has exquisite balance, poised yet powerful, with a multi-dimensional, profound finish that is one of the smoothest-textured you will find on any Latour vintage. Absolutely divine. Tasted at Arbor restaurant in Hong Kong. (Neal Martin, Vinous, February 2024)
— 2 months ago
My 4th spin with this vintage and it's holding steady, if a little more reserved than it was in youth. The 16s were super open and drinkable young but have added more of what you'd expect in it's youth, more structure, more density, just more serious. Decant if having right away. If you can plan it, splash decant briefly and rebottle it with the cork open for 24 hours. — 3 months ago
Popped and poured. The 2021 “Cuvée Réservée” pours a deep ruby color with a deep but transparent core; medium+ viscosity and moderate staining of the tears. On the nose, the wine is developing with notes of ripe red and black brambles, spiced meat, black pepper, some purple flowers and stony minerals. On the palate, the wine is dry with medium+ tannin and medium acid. Confirming the notes from the nose. The finish is long. This comes across lighter and more Burgundian than the last handful of vintages; almost giving me some 2014 vibes (which is a vintage in the last decade that I adore). It’s really good and shows a bit more elegance that I quite like. Looking forward to tracking this vintage as time goes on. Drink now with some patience and should be cracking through 2041 with ease. — 2 months ago
The 4th wine at the Louis Roederer dinner at the Downs Club on Friday night. A blend of 70% Pinot Noir and 30% Chardonnay. Interestingly the Pinot vineyards are south facing and the Chardonnay vineyards are north facing. The Pinot asserts itself in the aroma with red fruits with yellow fruits from the Chardonnay. The palate incorporates these aromatics and is fresh, exhibiting power and energy. A great future here and already mouthwatering. — 3 months ago
Ron Siegel
Rich with roasted nuts & honey — 2 months ago