I am far behind in TNs,so these notes will be more brief than usual.
There were nobottle or cork issues, but of course some corks were
difficult to remove cleanly because of their age. All wines were
stored properly.

Ch.Mouton-Rothschild 1970. This is holding quite well and should last
at least several more years. While rather tannic and dumb for many
years, it now is one of the best 1970 first growths and is near the
top of them with the exception of Latour which is much better and
likely the wine of the vintage.Of course Petrus 1970 has a good
reputation, but I have not tasted it. I have reported on Mouton 70 in
more detail before.

Retzer Gruner Veltliner Eiswein. This was a rather inexpensive wine
when bought in the 1970s on the US market when Austrian wines were not
well known in much of the US. It is a shipper's wine bottled in Retz
and shipped from Vienna. The wine was old gold in color. It had a bit
of pepper character, but I do not think I would identify it as GV in a
blind tasting.There is a bit of clean oxidation - much as in a quality
sweet sherry or old Tokaji Aszu. The wine has some fruit salad
character. It is exceedingly sweet with not nearly enough acid to
balance. I would have guessed it to be an unbalanced BA or TBA if
tasted blind. I never expected to find an eiswein that was too sweet
and low in acid, but this wine is one. It might be good to sprinkle
layers of cake to make them more moist.

Erder Pralat Riesling Auslese 1979, Weingut Dr. Loosen, AP Nr. 2576162
1580. Lemon color. Very fruity - white peaches and apricots. Sweet,
but well balanced by enough acid. Long finish. Hardly any old Riesling
petrol character. Very good and holding. Perhaps more heavy and less
complex than the best wines from Wehlen.

Rauenthaler Baiken Riesling Auslese 1971, von Simmern, AP Nr. 33045
007 72. Deep old gold color. About as good as Rheingau Riesling gets.
Could nearly pass for a BA. Only little petrol old Riesling character.
Very intense and complex bouquet and taste including yellow peaches,
apricots, and perhaps a hint of pineapple. Very long finish.Perfect
balance.

Caymus Napa Cabernet Sauvignon 1975. This wine is at the peak and
likely will last many more years. The color is very deep with only a
hint of age showing around the rim. Very full, but not too much oak or
alcohol. the bouquet and taste are very intense and complex with
cassis, mixed spice, and faint herbal notes. Long finish.

On May 29, 7:04*pm, cwdjrxyz > wrote:
> I am far behind in TNs,so these notes will be more brief than usual.
> There were nobottle or cork issues, but of course some corks were
> difficult to remove cleanly because of their age. All wines were
> stored properly.
>
> Ch.Mouton-Rothschild 1970. This is holding quite well and should last
> at least several more years. While rather tannic and dumb for many
> years, it now is one of the best 1970 first growths and is near the
> top of *them with *the exception of Latour which is much better and
> likely the wine of the vintage.Of course Petrus 1970 has a good
> reputation, but I have not tasted it. I have reported on Mouton 70 in
> more detail before.
>
> Retzer Gruner Veltliner Eiswein. This was a rather inexpensive wine
> when bought in the 1970s on the US market when Austrian wines were not
> well known in much of the US. It is a shipper's wine bottled in Retz
> and shipped from Vienna. The wine was old gold in color. It had a bit
> of pepper character, but I do not think I would identify it as GV in a
> blind tasting.There is a bit of clean oxidation - much as in a quality
> sweet sherry or old Tokaji Aszu. The wine has some fruit salad
> character. It is exceedingly sweet with not nearly enough acid to
> balance. I would have guessed it to be *an unbalanced BA or TBA if
> tasted blind. I never expected to find an eiswein that was too sweet
> and low in acid, but this wine is one. It might be good to sprinkle
> layers of cake to make them more moist.
>
> Erder Pralat Riesling Auslese 1979, Weingut Dr. Loosen, AP Nr. 2576162
> 1580. Lemon color. Very fruity - white peaches and apricots. Sweet,
> but well balanced by enough acid. Long finish. Hardly any old Riesling
> petrol character. Very good and holding. Perhaps more heavy and less
> complex than the best wines from Wehlen.
>
> Rauenthaler Baiken Riesling Auslese 1971, von Simmern, AP Nr. 33045
> 007 72. Deep old gold color. About as good as Rheingau Riesling gets.
> Could nearly pass for a BA. Only little petrol old Riesling character.
> Very intense and complex bouquet and taste including yellow peaches,
> apricots, and perhaps a hint of pineapple. Very long finish.Perfect
> balance.
>
> Caymus Napa Cabernet Sauvignon 1975. This wine is at the peak and
> likely will last many more years. The color is very deep with only a
> hint of age showing around the rim. Very full, but not too much oak or
> alcohol. the bouquet and taste are very intense and complex with
> cassis, mixed spice, and faint herbal notes. Long finish.

Nice group!
What region is the Retzer from? If you COULD identify a 30 plus year
old dessert wine as GV blind, you'd be among all time champs (I think
I've seen one GV sticky ever)
Thanks

On May 29, 6:51*pm, DaleW > wrote:
> On May 29, 7:04*pm, cwdjrxyz > wrote:
>

> Nice group!
> What region is the Retzer from? If you COULD identify a 30 plus year
> old dessert wine as GV blind, you'd be among all time champs (I think
> I've seen one GV sticky ever)

I found this: "Retz lies 70 km (44 miles) north of Vienna near the
border of the Czech Republic. It is an important wine-growing and
farming center. Austria's largest wine cellar is here with some of the
tunnels dating back to the 13th century." Although a rather small
town, Retz attracts many tourists, especially to their wine festival.

This was a 1973 wine. The label says: "Osterreichisher Qualitatswein
besonderer Reife und Leseart aus dem Weinbaugebiet Retz." It is from
Weinkellereien F. Schaden in Retz. This was an Eiswein-Auslese, but,
as in Germany, the Auslese would not be allowed on a label today. All
wine from Germany labeled Eiswein today must have juice of at least
BA sugar content after pressing the frozen grapes, and I believe the
Austrian wines must follow about the same standards as the German ones
in this respect..