On Jul 13, 9:25�am, Lawrence Leichtman > wrote:
> In article
> >,
>
>
>
>
>
> �cwdjrxyz > wrote:
> > I had one bottle of Chateau La Gaffeliere 1966 which I opened but
> > expected to be too old. It was a decent, but not top, wine in the mid
> > 80s and likely at the peak then according to some old reviews. I was
> > thus not expecting much, and had another bottle of younger wine as a
> > backup. The fill was still in the low neck, and the cork was still
> > sound, although a bit soft.
>
> > The wine still is fairly deep in color with only moderate age showing
> > around the rim. There is fairly intense black fruit such as cassis and
> > blackberry. There is considerable mixed spice. The tannins are a bit
> > dry as often is the case for old 66s, but not too intense. The acid
> > balance is good. This is an old style common in Saint Emilion PP (pre-
> > Parker). �Such wines often can take many years to fully develop and
> > can hold a long time after they mature. They can be very good matches
> > for some foods. However they often do not make friends when young. I
> > do not know if anyone makes this type of wine anymore.
>
> What a nice surprise. Last '66 I had a Ducru from that era in 2005 was
> faded though the provenance was good and the condition was good.- Hide quoted text -
>
> - Show quoted text -

I've had a "66 Latour and a '66 Pichon Baron recently that were
incredible. Both were still dark and full of fruit.