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Old 28-05-2009, 05:58 PM posted to alt.food.wine
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Default 1982 Bordeaux

I met with a few friends to open a few bottles of 1982 Bordeaux that
one member of the group wanted to open and share. Lucky me.

1982 Chateau Margaux-The lightest in color of the group slightly
brickish. Elegant nose of cassis and cedar with a typical floral
violet aroma. Powerful yet light on the palate with plenty of cedar,
tobacco and red berry.

1982 Chateau Haut Brion-Medium bodied, brickish at the rim. Very
aromatic with lots of stony mineral on the nose. Black currant and
leather with a fair amount of cigarbox.

1982 Chateau La Tour Haut Brion-Inky purple. A huge nose of sweet
cassis. Brutally tannic still needs time. Lots of black fruits and
black dirt. My first encounter with this bottle.

1982 Chateau Pichon Longueville Comtesse de Lalande-WOTN. WOW.
Incredible richness in the nose. Prototypical Pauillac with a ton of
cassis and lead pencil on the very rich full nose. Lots of dense
black fruits, anise, espresso, cedar and graphite.

These wines were served with grilled lamp "pops" and Allen Brothers
New York Strips grilled to perfection. Thank God for Lipitor.

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Old 28-05-2009, 08:27 PM posted to alt.food.wine
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Default 1982 Bordeaux

In article
,
"Bi!!" wrote:

I met with a few friends to open a few bottles of 1982 Bordeaux that
one member of the group wanted to open and share. Lucky me.

1982 Chateau Margaux-The lightest in color of the group slightly
brickish. Elegant nose of cassis and cedar with a typical floral
violet aroma. Powerful yet light on the palate with plenty of cedar,
tobacco and red berry.

1982 Chateau Haut Brion-Medium bodied, brickish at the rim. Very
aromatic with lots of stony mineral on the nose. Black currant and
leather with a fair amount of cigarbox.

1982 Chateau La Tour Haut Brion-Inky purple. A huge nose of sweet
cassis. Brutally tannic still needs time. Lots of black fruits and
black dirt. My first encounter with this bottle.

1982 Chateau Pichon Longueville Comtesse de Lalande-WOTN. WOW.
Incredible richness in the nose. Prototypical Pauillac with a ton of
cassis and lead pencil on the very rich full nose. Lots of dense
black fruits, anise, espresso, cedar and graphite.

These wines were served with grilled lamp "pops" and Allen Brothers
New York Strips grilled to perfection. Thank God for Lipitor.


I am surprised with the brutal tannins in the Chateau La Tour Haut
Brion. All of the '82 Bordeaux I have had recently had very resolved
tannins and I would think if it is still this tannic after 27 years will
never resolve. Nice notes. The Pinchon Longueville '82 is one of my
favorites from that year along with the Leoville Las Cases.
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Old 28-05-2009, 09:09 PM posted to alt.food.wine
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Default 1982 Bordeaux

On May 28, 12:58*pm, "Bi!!" wrote:
I met with a few friends to open a few bottles of 1982 Bordeaux that
one member of the group wanted to open and share. *Lucky me.

1982 Chateau Margaux-The lightest in color of the group slightly
brickish. *Elegant nose of cassis and cedar with a typical floral
violet aroma. *Powerful yet light on the palate with plenty of cedar,
tobacco and red berry.

1982 Chateau Haut Brion-Medium bodied, brickish at the rim. *Very
aromatic with lots of stony mineral on the nose. *Black currant and
leather with a fair amount of cigarbox.

1982 Chateau La Tour Haut Brion-Inky purple. *A huge nose of sweet
cassis. *Brutally tannic still needs time. *Lots of black fruits and
black dirt. My first encounter with this bottle.

1982 Chateau Pichon Longueville Comtesse de Lalande-WOTN. *WOW.
Incredible richness in the nose. *Prototypical Pauillac with a ton of
cassis and lead pencil on the very rich full nose. *Lots of dense
black fruits, anise, espresso, cedar and graphite.

These wines were served with grilled lamp "pops" and Allen Brothers
New York Strips grilled to perfection. *Thank God for Lipitor.


wow, great lineup.

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Old 29-05-2009, 01:11 AM posted to alt.food.wine
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Default 1982 Bordeaux

On May 28, 2:27*pm, Lawrence Leichtman wrote:
In article
,



I am surprised with the brutal tannins in the Chateau La Tour Haut
Brion. All of the '82 Bordeaux I have had recently had very resolved
tannins and I would think if it is still this tannic after 27 years will
never resolve. Nice notes. The Pinchon Longueville '82 is one of my
favorites from that year along with the Leoville Las Cases.


In very rare situations, Bordeaux can take a very long time to
resolve. The classic example is 1870. From early reports, many of the
top wines were so harsh and tannic as to be undrinkable in the
lifetime of their buyers, their children, and even grandchildren. If
very well stored, such as was the case for some in the very cold
castle cellar cellar of the late Queen Mother, these wines sometimes
developed into very great wines, and some likely still are drinking
well if you can find and afford them. But there likely were many 1870
that never came around before they faded away..

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Old 29-05-2009, 05:33 AM posted to alt.food.wine
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Default 1982 Bordeaux

On May 28, 8:11�pm, cwdjrxyz wrote:
On May 28, 2:27�pm, Lawrence Leichtman wrote:

In article
,
I am surprised with the brutal tannins in the Chateau La Tour Haut
Brion. All of the '82 Bordeaux I have had recently had very resolved
tannins and I would think if it is still this tannic after 27 years will
never resolve. Nice notes. The Pinchon Longueville '82 is one of my
favorites from that year along with the Leoville Las Cases.


In very rare situations, Bordeaux can take a very long time to
resolve. The classic example is 1870. From early reports, many of the
top wines were so harsh and tannic as to be undrinkable in the
lifetime of their buyers, their children, and even grandchildren. If
very well stored, such as was the case for some in the very cold
castle cellar cellar of the late Queen Mother, these wines sometimes
developed into very great wines, and some likely still are drinking
well if you can find and afford them. But there likely were many 1870
that never came around before they faded away..


Similar to 1985 Dunn Howell Mountain Cabernet which may never evolve
or change.....


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Old 29-05-2009, 04:21 PM posted to alt.food.wine
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Default 1982 Bordeaux

Bi!! wrote:

Similar to 1985 Dunn Howell Mountain Cabernet which may never evolve
or change.....


or the '78 Ch. Montelena Estate, about which I could say the same. This
actually underscores my biggest concern about CalCabs: the "best" of
them seem not to evolve much with age. The exceptions to this that I've
found are (ironically) Dunn's, Ridge Monte Bello and older examples of
Caymus and Phelps. I haven't had any Diamond Creeks or enough Mayacamas
to make the call with them, but many other highly touted wines just seem
to soften without developing many secondary, let alone tertiary
characteristics.

/troll

Mark Lipton

--
alt.food.wine FAQ: http://winefaq.cwdjr.net
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Old 29-05-2009, 05:48 PM posted to alt.food.wine
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Default 1982 Bordeaux

On May 29, 11:21�am, Mark Lipton wrote:
Bi!! wrote:
Similar to 1985 Dunn Howell Mountain Cabernet which may never evolve
or change.....


or the '78 Ch. Montelena Estate, about which I could say the same. �This
actually underscores my biggest concern about CalCabs: the "best" of
them seem not to evolve much with age. �The exceptions to this that I've
found are (ironically) Dunn's, Ridge Monte Bello and older examples of
Caymus and Phelps. �I haven't had any Diamond Creeks or enough Mayacamas
to make the call with them, but many other highly touted wines just seem
to soften without developing many secondary, let alone tertiary
characteristics.

/troll

Mark Lipton

--
alt.food.wine FAQ: �http://winefaq.cwdjr.net


In my experience 78 Montelena evolves albeit slowly and the tannins
soften. DC all seem to take years but eventually get very Bordeaux-
like. Mayacamus evolve wonderfully in twenty years. Togni never
seems to change but my all time champ is the 1985 Dunn Howell Mountain
that is still tough as nails and the fruit is still there practically
unchanged from the day it was released. I actually love the way older
Phelps and Ridge MB evolve. There is a difference between evolution
and tough tannins and my biggest gripe is with tannic structure so
tough as to never release and eventually the fruit fades long before
the tannins soften.


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