Hello everyone.
OT, still haven't moved, hope for next week, bloody lawyers and bloody
English law.
Is it as bad in Canada, Bill?

Last night a very interesting tasting, blind as usual. All cellared by
Jeremy since release.

Potensac 96, slight purple edge, young spice cab nose, perfumed. Soft and
good fruit, spice, not long, a luncheon claret

Potensac 89, hint of brown, a bit dull, rather mean cedar and dust nose,
soft, tannins almost gone, spice and fruit. Drink up.

Angludet 89, bright, good extract, hint of brown, soft feminine spicy nose,
complex. Let down on palate, soft no tannin, short. Drink up.

Potensac, 86, a deep wine, no browning. old dusty cooked claret nose, fish
and chips and vinegar. Mean and gone on palate. Drink up or give to an
enemy.

La Tour Pibran, 86, identical notes to the Potensac 86.........dying

Potensac 83, bright and viscous, nose like the above, but rather nice on the
palate, soft, still fruit, short. Not dead yet.

Angludet 82, a different league, deep++, oodles of extract, great legs,
wonderful ethereal Margaux nose, vegetal and armpits. Soft decadent entry,
fruit and tannins all in balance. So long. Superb......I have none.....buy
it if you can, now and a few years to come.

La Tour Pibrin **61**, very pale but bright, an interesting nose of old
cellars and wet paper, soft and chewy, sweet. short.not dead yet.

La Tour Pibrin **59**, deep with extract, a ruddy-brown edge, bright, this
wine glowed. Wonderful complex old nose, sweet, Amazing softness and still
fruit. Very long. Still very alive.

The last two wines were Wine Society bottlings from Jeremy's youth.

Question for you experts. I believe that old claret was made for a long
life, stalks and all. Modern claret, as above, made for youthful consumption
and then dies.
Do you agree??

BTW, Jeremy has his last bottle of Yquem 1947, we will have it with Fois
Gras at the Society's 25th dinner in January. I will post!!!

>OT, still haven't moved, hope for next week, bloody lawyers and bloody
>English law.
>Is it as bad in Canada, Bill?

Canada? Mild temps, with only a drizzle of conveyancing solicitors......


>Question for you experts. I believe that old claret was made for a long
>life, stalks and all. Modern claret, as above, made for youthful consumption
>and then dies.
>Do you agree??

In general I think there is some truth in this. Wines are made to be 'fruit
friendly' and ready to drink these days, and one result is that they often have
less acidity and much less or softer tannins. I anticipate their early deaths,
unmourned by those who respect the old styles.

Bill
(a big 1975 fan)

In article >, "John Taverner"
> writes:

>Question for you experts. I believe that old claret was made for a long
>life, stalks and all. Modern claret, as above, made for youthful consumption
>and then dies.
>Do you agree??

Well, I agree partially with you (and Bill).I have trouble envisioning a lot of
modern Bordeaux, especially the "Parkerized" very-low-acid types, going the
long haul.
That being said, all of this is vintage-dependent. The wines you cite, a '59 &
a '61, are from legendary vintages. Try to find a '60 Bordeaux that's even
drinkable. There are plenty of wines in recent vintages ('89, '90, '95, '96
left, '98 right, '00) with the guts for the long-haul, IMHO. The difference is
probably most apparent in the Cru B. level wines- I doubt any recent Ch.
Glorias are going to go 30 years (I think Bill posted on a '70 or '75 Gloria).
But I bet the '00 will be fine in 15, and that's enough for me.

Sorry to hear the '86 Potensac is so bad. The crapshoot with '86s was always
whether the fruit could outlast the tannins, this one clearly couldn't. The '82
Potensac is actually still quite tasty. Your '96 Potensac showed lighter than
the bottles I've had, I thought it a nice balanced claret for drinking now and
over next 5 years (good deal - still available sometimes around $16US, too).

Nice notes, appreciate it!
Dale

Dale Williams
Drop "damnspam" to reply

>
> Canada? Mild temps, with only a drizzle of conveyancing solicitors......
HoHo
> Bill
> (a big 1975 fan)
One bottle of 75LLC left. when to drink?

John

>One bottle of 75LLC left. when to drink?

Any time from now (it started showing well a year or a bit more ago) to about
2013!

I thought that tough puppy would never hit drinkablility, and was delighted
when it did.

Bill
(with 5 bottles left ;-)

Dale Williams wrote:
> In article >, "John Taverner"
> > writes:
>
>
>>Question for you experts. I believe that old claret was made for a long
>>life, stalks and all. Modern claret, as above, made for youthful consumption
>>and then dies.
>>Do you agree??
>
>
> Well, I agree partially with you (and Bill).I have trouble envisioning a lot of
> modern Bordeaux, especially the "Parkerized" very-low-acid types, going the
> long haul.
> That being said, all of this is vintage-dependent. The wines you cite, a '59 &
> a '61, are from legendary vintages. Try to find a '60 Bordeaux that's even
> drinkable.

<snip>
I did have a '60 Pichon from the cellar directly ('60 is the wife's
birthday) and it was quite good considering the year

dave

In article >, Dave S >
writes:

> I did have a '60 Pichon from the cellar directly ('60 is the wife's
>birthday) and it was quite good considering the year
>

Lalande or Baron? '60 is my birth year, Port is usually about the best I can
do. Would love to find a drinkable '60.
Dale

Dale Williams
Drop "damnspam" to reply

Dale you are making me feel so old Unless of course you meant 1860


Lew/+Silat


Dale Williams writes:
60 is my birth year, Port is usually about the best I can
do. Would love to find a drinkable 60.
Dale

Lalande - It really was suprisingly good all things considered. It did
not taste its age (had it in 2000)


Dale Williams wrote:
> In article >, Dave S >
> writes:
>
>
>>I did have a '60 Pichon from the cellar directly ('60 is the wife's
>>birthday) and it was quite good considering the year
>>
>
>
> Lalande or Baron? '60 is my birth year, Port is usually about the best I can
> do. Would love to find a drinkable '60.
> Dale
>
> Dale Williams
> Drop "damnspam" to reply