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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.

Reply to
Bi!!
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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.

Reply to
Lawrence Leichtman

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

Reply to
Bi!!

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.

Mark Lipton

Reply to
Mark Lipton

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.

Reply to
Bi!!

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