Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 11-01-2010, 05:03 AM posted to alt.food.wine
external usenet poster
 
Join Date: Aug 2006
Posts: 912
Default TN Chateau Palmer 1970

I have properly stored 3 bottles of Chateau Palmer since shortly
after release, and this is the first bottle that I have opened. The
fill was in the low neck, there were no cork or other issues, and the
cork came out in one piece.

The color is still quite deep with only little age showing around the
rim. The wine is very full and still fruity with more of a dark fruit
character than is usual in Margaux. I am guessing that it will hold
many more years. The tannins are resolved, but it is still easy to
detect considerable medium tannins. There is the right amount of
acidity and the finish is long. Palmer may be a 3rd growth, but this
1970 tops all of the 1970 first growths with the likely exception of
Latour, which I have, but have not opened yet. The quality is no
secret on the wine market now either. Looking at the Decanter January
2010 price watch, Palmer 1970 now sells for considerably to much more
than all of the 1970 first growths with the exception of Latour. Of
course 1970 Petrus is much more expensive,as usual.

  #2 (permalink)   Report Post  
Old 12-01-2010, 04:02 PM posted to alt.food.wine
external usenet poster
 
Join Date: Feb 2006
Posts: 463
Default TN Chateau Palmer 1970

The 1970 Palmer is one of my favourite wines from the vintage, along
with Latour and Montrose.

Unfortunately I have noted a tendency for it starting to break up over
the last few years unless cellared impeccably. It would be a bit
dodgy buying it now unless you were very careful about provenance.
Bottles properly cellared are, as you noted, good to excellent. It
will not get any better, so saving it long term isn't likely to be a
happy experience anyway.
  #3 (permalink)   Report Post  
Old 12-01-2010, 06:57 PM posted to alt.food.wine
external usenet poster
 
Join Date: Jan 2006
Posts: 4,554
Default TN Chateau Palmer 1970

On Jan 11, 12:03*am, cwdjrxyz wrote:
I have properly stored 3 bottles of Chateau *Palmer since shortly
after release, and this is the first bottle that I have opened. The
fill was in the low neck, there were no cork or other issues, and the
cork came out in one piece.

The color is still quite deep with only little age showing around the
rim. The wine is very full and still fruity with more of a dark fruit
character than is usual in Margaux. I am guessing that it will hold
many more years. The tannins are resolved, but *it is still easy to
detect considerable medium tannins. There is the right amount of
acidity and the finish *is long. Palmer may be a 3rd growth, but this
1970 tops all of the 1970 first growths with the likely exception of
Latour, which I have, but have not opened yet. The quality is no
secret on the wine market now either. Looking at the Decanter January
2010 price watch, Palmer 1970 now sells for considerably to much more
than all of the 1970 first growths with the exception of Latour. Of
course 1970 Petrus is much more expensive,as usual.


Thanks for notes. I'm a big Palmer fan, but seem to have nver tasted
this one.
  #4 (permalink)   Report Post  
Old 12-01-2010, 08:22 PM posted to alt.food.wine
external usenet poster
 
Join Date: Feb 2006
Posts: 1,930
Default TN Chateau Palmer 1970

On Jan 11, 12:03�am, cwdjrxyz wrote:
I have properly stored 3 bottles of Chateau �Palmer since shortly
after release, and this is the first bottle that I have opened. The
fill was in the low neck, there were no cork or other issues, and the
cork came out in one piece.

The color is still quite deep with only little age showing around the
rim. The wine is very full and still fruity with more of a dark fruit
character than is usual in Margaux. I am guessing that it will hold
many more years. The tannins are resolved, but �it is still easy to
detect considerable medium tannins. There is the right amount of
acidity and the finish �is long. Palmer may be a 3rd growth, but this
1970 tops all of the 1970 first growths with the likely exception of
Latour, which I have, but have not opened yet. The quality is no
secret on the wine market now either. Looking at the Decanter January
2010 price watch, Palmer 1970 now sells for considerably to much more
than all of the 1970 first growths with the exception of Latour. Of
course 1970 Petrus is much more expensive,as usual.


Perhaps the finest "old" wine I've ever drank was a 1923 Palmer that
was extraordinary. Still dark and full of fruit and the wonderful
Margaux perfume.
  #5 (permalink)   Report Post  
Old 12-01-2010, 09:12 PM posted to alt.food.wine
external usenet poster
 
Join Date: Aug 2006
Posts: 912
Default TN Chateau Palmer 1970

On Jan 12, 2:22*pm, "Bi!!" wrote:
On Jan 11, 12:03 am, cwdjrxyz wrote:



I have properly stored 3 bottles of Chateau Palmer since shortly
after release, and this is the first bottle that I have opened. The
fill was in the low neck, there were no cork or other issues, and the
cork came out in one piece.


The color is still quite deep with only little age showing around the
rim. The wine is very full and still fruity with more of a dark fruit
character than is usual in Margaux. I am guessing that it will hold
many more years. The tannins are resolved, but it is still easy to
detect considerable medium tannins. There is the right amount of
acidity and the finish is long. Palmer may be a 3rd growth, but this
1970 tops all of the 1970 first growths with the likely exception of
Latour, which I have, but have not opened yet. The quality is no
secret on the wine market now either. Looking at the Decanter January
2010 price watch, Palmer 1970 now sells for considerably to much more
than all of the 1970 first growths with the exception of Latour. Of
course 1970 Petrus is much more expensive,as usual.


Perhaps the finest "old" wine I've ever drank was a 1923 Palmer that
was extraordinary. *Still dark and full of fruit and the wonderful
Margaux perfume.


I have a single bottle of 1961 Palmer which has been stored properly
and appears to be in good condition so far as one can tell without
opening the bottle. This could be slightly better than the 1970 based
on some reviews I have seen. Have you had the 1961 Palmer?

I do have single bottles of the 1945 Mouton and the 1945 Latour. This
is the oldest Bordeaux I have. I never saw much point in going back
much earlier than 1945 for Bordeaux in general, although there are
several exceptions including some 1870s from the late Queen Mother's
frigid castle cellar, and a few others, especially from the 1920s. If
one has to say the wine is good for the age of it, I will be glad to
taste it if offered, but I am not likely to buy it. The few bottles of
very old outstanding Bordeaux left seldom come up for sale anymore and
cost a fortune when they do. And there is some worry that the wine is
not what the label says unless the complete history of the wine
ownership is known. If one is interested in very old wines, vintage
Madeira likely is the safest choice. Of course the top old Tokaji can
last even longer, but it is extremely difficult to find now. At one
time, not so many years ago, top old vintage Madeira could be had for
a fairly reasonable price.


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
TN Chateau d'Yquem 1970 cwdjrxyz Wine 0 26-10-2009 03:44 AM
TN Chateau Palmer 1979 and Chateau La Gaffeliere 1964 cwdjrxyz Wine 1 17-09-2007 03:26 PM
TN Chateau Talbot 1970 cwdjrxyz Wine 0 28-09-2006 04:43 AM
TN Chateau d'Yquem 1970 [email protected] Wine 1 28-11-2005 02:09 PM
1970 Chateau Margaux Dr. Dog General 9 30-12-2004 07:37 AM


All times are GMT +1. The time now is 06:24 AM.

Powered by vBulletin® Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
Copyright 2004-2022 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017