Last night SOBER (Several Oenophiles Being Extremely Rambunctious) met
at Cathleen's house. Cathleen and her husband Steve did a fantastic
job of hosting, while we went through a vertical of Haut-Brion.

Forecast was for snow, so we were eager to get started. Tim and I
arrived a little early; while we waited for the others Cathleen
offered us a couple of Champagnes:

1993 Roederer Cristal
A bit heavy and pondersome, slight oxidative notes and surprisingly
short for a tete de cuvee. This isn't my style of Champagne (I prefer
the lighter styles), but even allowing for my tastes I felt this was a
less than thrilling bottle (I'm not a Krug fan, but can see what
others see). Someone calls this "coarse", and I agree. C+

1993 Taittinger Comtes de Champagne
Ah, this is more like it (stylistically and qualitively). Lovely, with
fresh dough aromas over a solid body of citrus and apple fruit.
Plenty of body, yet very light on its feet. Elegant and long, great
Champagne. A-/A

We munched on delicious onion tarts, a salmon spread, and nuts as the
first round of Haut-Brion made its round. My grading had to get
tightened up for this evening, as almost everything would have been in
A-/A range on my normal scale.

1998 Ch. Haut-Brion (Pessac-Leognan)
Really young, but herby and rich. Good acidity, firm tannins. Others
found it very closed, I thought fairly open at first, though it seemed
to tighten. A B+ for now, but with loads of potential.

1996 Ch. Haut-Brion (Pessac-Leognan)
Now this one was tight (much more than one at Mark's a few months
back, which maybe was decanted more). Not a lot of fruit poking
through, I mostly got impressions of oak and tannins, but sure this
will emerge beautifully. B for tonight

1995 Ch. Haut-Brion (Pessac-Leognan)
Very open in comparison to its flightmates, rich dark fruit with an
herby/minty note. With a little time in glass a real cornucopia of
aromas emerge- meat, mineral, and cigarbox dominate. Very good length,
apparent but fine tannins, lovely. My surprise #2 of the night. A-

We moved onto a lovely cauliflower soup with proscuitto, and

1994 Ch. Haut-Brion (Pessac-Leognan)
Quite good. Nice fruit, some uncured tobacco and cedar aromas.
Excellent for the vintage, I really liked, but it was totally
overshadowed by its flightmate. B+/B

1990 Ch. Haut-Brion (Pessac-Leognan)
And what a flightmate. Rich, rich, rich. Big, ripe, open, and complex.
Red and black currant fruit, with enough tobacco and cedar aromas to
challenge a nice humidor. A later pour was maybe even better, deep
fruit mixed with freshly turned earth. WOTN for me and for group.
Solid A

A lovely leg of lamb arrived, along with green beans and an excellent
mushroom risotto

1985 Ch. Haut-Brion (Graves)
Red and lush, texturally this reminded me of a Pomerol. Very
minerally, more uncured tobacco leaf, I like. My #3 of evening A-/B+

1982 Ch. Haut-Brion (Graves)
Blacker fruit than some other, rather muscular and meaty. Still young
for my tastes. My #4. A-/B+

An amazing array of cheeses

1978 Ch. Haut-Brion (Graves)
Most controversial wine of the night. Several felt it was slightly
corked. I'm not the most TCA-sensitive in the world, but usually get
it if others point out- I don't this time. There is a funny green must
on the nose,but its not mildewy, and the palate shows plenty of fruit
and length- nothing clipped as I expect from a corked wine. Some cigar
and mineral. I didn't think the fruit was a lush/deep as my favored
vintages, but didn't think this a flawed wine. B

1975 Ch. Haut-Brion (Graves)
This was showing that '75 hardness, a nice blend of dark fruit, earth,
and smoke. But there is a little hint of green, and I thought the
tannins a half-step ahead of the fruit. B

1971 Ch. Haut-Brion (Graves)
Soft and mature, I felt this was really good but maybe not quite as
fresh/young as a bottle Mark had opened a few months ago. Lots of
earth, leather, good finish. B+/A-

On a 4/3/2/1 vote, group favorites we
1990 21 pts
82 13 pts
85 12 pt
71 8 pts
I liked the '95 far more than others, but the general level was so
high it's just quibbling to argue. Not a wine I wouldn't have been
happy to serveat my table.

Oh yes, there was also a bottle of the 1977 Taylor-Fladgate Vintage
Port.
Great combo with the blue cheese, but I think my palate was shot
overall by this point. Nice dark fruit, some dried fig and date, a bit
of spice, but I found just too hot for me. Others (far more
knowledgable about Port) declared it great, but I was driving and most
of my pour went into dump bucket. B/B+

Really great night- the people, the food, the wine. Thanks to Cathleen
for organizing and hosting, Steve for cooking/hosting, and Mark and
John for helping source.

Grade disclaimer: I'm a very easy grader, basically A is an excellent
wine, B a good wine, C mediocre. Anything below C means I wouldn't
drink at a party where it was only choice. Furthermore, I offer no
promises of objectivity, accuracy, and certainly not of consistency.

On Feb 14, 10:11�am, "DaleW" > wrote:
> Last night SOBER (Several Oenophiles Being Extremely Rambunctious) met
> at Cathleen's house. Cathleen and her husband Steve did a fantastic
> job of hosting, while we went through a vertical of Haut-Brion.
>
> Forecast was for snow, so we were eager to get started. Tim and I
> arrived a little early; while we waited for the others Cathleen
> offered us a couple of Champagnes:
>
> 1993 Roederer Cristal
> A bit heavy and pondersome, slight oxidative notes and surprisingly
> short for a tete de cuvee. This isn't my style of Champagne (I prefer
> the lighter styles), but even allowing for my tastes I felt this was a
> less than thrilling bottle (I'm not a Krug fan, but can see what
> others see). Someone calls this "coarse", and I agree. C+
>
> 1993 Taittinger Comtes de Champagne
> Ah, this is more like it (stylistically and qualitively). Lovely, with
> fresh dough aromas over *a solid body of citrus and apple fruit.
> Plenty of body, yet very light on its feet. Elegant and long, great
> Champagne. A-/A
>
> We munched on delicious onion tarts, a salmon spread, and nuts as the
> first round of Haut-Brion made its round. My grading had to get
> tightened up for this evening, as almost everything would have been in
> A-/A range on my normal scale.
>
> 1998 Ch. Haut-Brion (Pessac-Leognan)
> Really young, but herby and rich. Good acidity, firm tannins. Others
> found it very closed, I thought fairly open at first, though it seemed
> to tighten. A B+ for now, but with loads of potential.
>
> 1996 Ch. Haut-Brion (Pessac-Leognan)
> Now this one was tight (much more than one at Mark's a few months
> back, which maybe was decanted more). Not a lot of fruit poking
> through, I mostly got impressions of oak and tannins, but sure this
> will emerge beautifully. B for tonight
>
> 1995 Ch. Haut-Brion (Pessac-Leognan)
> Very open in comparison to its flightmates, rich dark fruit with an
> herby/minty note. With a little time in glass a real cornucopia of
> aromas emerge- meat, mineral, and cigarbox dominate. Very good length,
> apparent but fine tannins, lovely. My surprise #2 of the night. A-
>
> We moved onto a lovely cauliflower soup with proscuitto, and
>
> 1994 Ch. Haut-Brion (Pessac-Leognan)
> Quite good. Nice fruit, some uncured tobacco and cedar aromas.
> Excellent for the vintage, I really liked, but it was totally
> overshadowed by its flightmate. B+/B
>
> 1990 Ch. Haut-Brion (Pessac-Leognan)
> And what a flightmate. Rich, rich, rich. Big, ripe, open, and complex.
> Red and black currant fruit, with enough tobacco and cedar aromas to
> challenge a nice humidor. A later pour was maybe even better, deep
> fruit mixed with freshly turned earth. WOTN for me and for group.
> Solid A
>
> A lovely leg of lamb arrived, along with green beans and an excellent
> mushroom risotto
>
> 1985 Ch. Haut-Brion (Graves)
> Red and lush, texturally this reminded me of a Pomerol. Very
> minerally, more uncured tobacco leaf, I like. My #3 of evening A-/B+
>
> 1982 Ch. Haut-Brion (Graves)
> Blacker fruit than some other, rather muscular and meaty. Still young
> for my tastes. My #4. A-/B+
>
> An amazing array of cheeses
>
> 1978 Ch. Haut-Brion (Graves)
> Most controversial wine of the night. Several felt it was slightly
> corked. I'm not the most TCA-sensitive in the world, but usually get
> it if others point out- I don't this time. There is a funny green must
> on the nose,but its not mildewy, and the palate shows plenty of fruit
> and length- nothing clipped as I expect from a corked wine. Some cigar
> and mineral. I didn't think the fruit was a lush/deep as my favored
> vintages, but didn't think this a flawed wine. B
>
> 1975 Ch. Haut-Brion (Graves)
> This was showing that '75 hardness, a nice blend of dark fruit, earth,
> and smoke. But there is a little hint of green, and I thought the
> tannins a half-step ahead of the fruit. B
>
> 1971 Ch. Haut-Brion (Graves)
> Soft and mature, I felt this was really good but maybe not quite as
> fresh/young as a bottle Mark had opened a few months ago. Lots of
> earth, leather, good finish. B+/A-
>
> On a 4/3/2/1 vote, group favorites we
> 1990 21 pts
> 82 13 pts
> 85 12 pt
> 71 8 pts
> I liked the '95 far more than others, but the general level was so
> high it's just quibbling to argue. Not a wine I wouldn't have been
> happy to serveat my table.
>
> Oh yes, there was also a bottle of the 1977 Taylor-Fladgate Vintage
> Port.
> Great combo with the blue cheese, but I think my palate was shot
> overall by this point. Nice dark fruit, some dried fig and date, a bit
> of spice, but I found just too hot for me. Others (far more
> knowledgable about Port) declared it great, but I was driving and most
> of my pour went into dump bucket. B/B+
>
> Really great night- the people, the food, the wine. Thanks to Cathleen
> for organizing and hosting, Steve for cooking/hosting, and Mark and
> John for helping source.
>
> Grade disclaimer: I'm a very easy grader, basically A is an excellent
> wine, B a good wine, C mediocre. Anything below C means I wouldn't
> drink at a party where it was only choice. Furthermore, I offer no
> promises of objectivity, accuracy, and certainly not of consistency.

Thanks for the terrific notes. I was pondering the '96 recently but
have found most everything from Bordeaux that I've opened in the past
few years has been shut down. I think I'll wait a few more years
before cracking a 96 Haut Brion. I would concur with your impression
of the '90 as it's one of my favorites and it's drinking well right
now.

On Feb 14, 10:30�am, "Bi!!" > wrote:
> On Feb 14, 10:11?am, "DaleW" > wrote:
>
>
>
>
>
> > Last night SOBER (Several Oenophiles Being Extremely Rambunctious) met
> > at Cathleen's house. Cathleen and her husband Steve did a fantastic
> > job of hosting, while we went through a vertical of Haut-Brion.
>
> > Forecast was for snow, so we were eager to get started. Tim and I
> > arrived a little early; while we waited for the others Cathleen
> > offered us a couple of Champagnes:
>
> > 1993 Roederer Cristal
> > A bit heavy and pondersome, slight oxidative notes and surprisingly
> > short for a tete de cuvee. This isn't my style of Champagne (I prefer
> > the lighter styles), but even allowing for my tastes I felt this was a
> > less than thrilling bottle (I'm not a Krug fan, but can see what
> > others see). Someone calls this "coarse", and I agree. C+
>
> > 1993 Taittinger Comtes de Champagne
> > Ah, this is more like it (stylistically and qualitively). Lovely, with
> > fresh dough aromas over ?a solid body of citrus and apple fruit.
> > Plenty of body, yet very light on its feet. Elegant and long, great
> > Champagne. A-/A
>
> > We munched on delicious onion tarts, a salmon spread, and nuts as the
> > first round of Haut-Brion made its round. My grading had to get
> > tightened up for this evening, as almost everything would have been in
> > A-/A range on my normal scale.
>
> > 1998 Ch. Haut-Brion (Pessac-Leognan)
> > Really young, but herby and rich. Good acidity, firm tannins. Others
> > found it very closed, I thought fairly open at first, though it seemed
> > to tighten. A B+ for now, but with loads of potential.
>
> > 1996 Ch. Haut-Brion (Pessac-Leognan)
> > Now this one was tight (much more than one at Mark's a few months
> > back, which maybe was decanted more). Not a lot of fruit poking
> > through, I mostly got impressions of oak and tannins, but sure this
> > will emerge beautifully. B for tonight
>
> > 1995 Ch. Haut-Brion (Pessac-Leognan)
> > Very open in comparison to its flightmates, rich dark fruit with an
> > herby/minty note. With a little time in glass a real cornucopia of
> > aromas emerge- meat, mineral, and cigarbox dominate. Very good length,
> > apparent but fine tannins, lovely. My surprise #2 of the night. A-
>
> > We moved onto a lovely cauliflower soup with proscuitto, and
>
> > 1994 Ch. Haut-Brion (Pessac-Leognan)
> > Quite good. Nice fruit, some uncured tobacco and cedar aromas.
> > Excellent for the vintage, I really liked, but it was totally
> > overshadowed by its flightmate. B+/B
>
> > 1990 Ch. Haut-Brion (Pessac-Leognan)
> > And what a flightmate. Rich, rich, rich. Big, ripe, open, and complex.
> > Red and black currant fruit, with enough tobacco and cedar aromas to
> > challenge a nice humidor. A later pour was maybe even better, deep
> > fruit mixed with freshly turned earth. WOTN for me and for group.
> > Solid A
>
> > A lovely leg of lamb arrived, along with green beans and an excellent
> > mushroom risotto
>
> > 1985 Ch. Haut-Brion (Graves)
> > Red and lush, texturally this reminded me of a Pomerol. Very
> > minerally, more uncured tobacco leaf, I like. My #3 of evening A-/B+
>
> > 1982 Ch. Haut-Brion (Graves)
> > Blacker fruit than some other, rather muscular and meaty. Still young
> > for my tastes. My #4. A-/B+
>
> > An amazing array of cheeses
>
> > 1978 Ch. Haut-Brion (Graves)
> > Most controversial wine of the night. Several felt it was slightly
> > corked. I'm not the most TCA-sensitive in the world, but usually get
> > it if others point out- I don't this time. There is a funny green must
> > on the nose,but its not mildewy, and the palate shows plenty of fruit
> > and length- nothing clipped as I expect from a corked wine. Some cigar
> > and mineral. I didn't think the fruit was a lush/deep as my favored
> > vintages, but didn't think this a flawed wine. B
>
> > 1975 Ch. Haut-Brion (Graves)
> > This was showing that '75 hardness, a nice blend of dark fruit, earth,
> > and smoke. But there is a little hint of green, and I thought the
> > tannins a half-step ahead of the fruit. B
>
> > 1971 Ch. Haut-Brion (Graves)
> > Soft and mature, I felt this was really good but maybe not quite as
> > fresh/young as a bottle Mark had opened a few months ago. Lots of
> > earth, leather, good finish. B+/A-
>
> > On a 4/3/2/1 vote, group favorites we
> > 1990 21 pts
> > 82 13 pts
> > 85 12 pt
> > 71 8 pts
> > I liked the '95 far more than others, but the general level was so
> > high it's just quibbling to argue. Not a wine I wouldn't have been
> > happy to serveat my table.
>
> > Oh yes, there was also a bottle of the 1977 Taylor-Fladgate Vintage
> > Port.
> > Great combo with the blue cheese, but I think my palate was shot
> > overall by this point. Nice dark fruit, some dried fig and date, a bit
> > of spice, but I found just too hot for me. Others (far more
> > knowledgable about Port) declared it great, but I was driving and most
> > of my pour went into dump bucket. B/B+
>
> > Really great night- the people, the food, the wine. Thanks to Cathleen
> > for organizing and hosting, Steve for cooking/hosting, and Mark and
> > John for helping source.
>
> > Grade disclaimer: I'm a very easy grader, basically A is an excellent
> > wine, B a good wine, C mediocre. Anything below C means I wouldn't
> > drink at a party where it was only choice. Furthermore, I offer no
> > promises of objectivity, accuracy, and certainly not of consistency.
>
> Thanks for the terrific notes. *I was pondering the '96 recently but
> have found most everything from Bordeaux that I've opened in the past
> few years has been shut down. *I think I'll wait a few more years
> before cracking a 96 Haut Brion. *I would concur with your impression
> of the '90 as it's one of my favorites and it's drinking well right
> now.- Hide quoted text -
>
> - Show quoted text -

I've had the '96 HB 3 times in last year or two. Quite closed twice,
other time it was open (and very big)- I think on that occasion it had
been opened 6-8 hours in advance.
Just as a point of information, Cathleen had contacted the chateau for
decanting advice last night. They had said 2 hours for the post-85s, 1
hour for the older ones. We might have stretched that a bit, 2-3 for
younger and 1-2 for older. Certainly the '96 & '98 could have used
more.