Decanted 2 hours prior to tasting, drank over 90 minutes.
A deep crimson hue with minimal bricking around the edges on swirling. A captivating aroma loaded with cassis, black fruits and graphite. Hints of cloves, cigars, and old leather waft in and out. On tasting, these aromas dance the length of the palate, with it's spicy, savoury fruit on the fore, leading to images of a country antique store. The persistence of flavours after the swallow was impressive, and we savoured, savoured, savoured... The tannins though fine and ripe, were abundant.
Needs almost infinitely more time. Mental note not to touch another for 5 years or more. Of the first growths in this vintage we have enjoyed (not having tasted the Lafite yet), this is certainly the most backward, which will need the most time.
Cheers,
Monghead.
Enjoyed over 90 minutes eh? You must of liked it
cheers
Carl
Bartenders are supposed to have people skills. Or was it people are supposed to have bartending skills?
Decanted 2 hours prior to tasting, drank over 90 minutes.
A deep crimson hue with minimal bricking around the edges on swirling. A captivating aroma loaded with cassis, black fruits and graphite. Hints of cloves, cigars, and old leather waft in and out. On tasting, these aromas dance the length of the palate, with it's spicy, savoury fruit on the fore, leading to images of a country antique store. The persistence of flavours after the swallow was impressive, and we savoured, savoured, savoured... The tannins though fine and ripe, were abundant.
Needs almost infinitely more time. Mental note not to touch another for 5 years or more. Of the first growths in this vintage we have enjoyed (not having tasted the Lafite yet), this is certainly the most backward, which will need the most time.
Cheers,
Monghead.
96 Lafite (and Margaux) are staggeringly good wines (and probably will result in some good staggering if done in 90 mins). What a treat to look forward to. Best of the 96 vintage I think and if anything from recent vintages turns out half as well they will still be brilliant. Wish I could afford some!
GW
This month marks the thirteenth year wifey and I have celebrated this monthly occasion. As such, we cracked no less than four ‘96s this weekend.
1996 Louis Jadot Volnay Clos de la Barre The bottle was opened and decanted half an hour prior to consumption, no issues with the long, high quality cork. The gentle glow of an aged burgundy by the fire is absolutely captivating.....
Sensational musky truffle aromas interlaced with cherries, pistachio, and roses. Layers of field mushrooms, Turkish delight, forest floor, and wet clay on the delightfully vibrant palate, finishing long and silky. Enjoyed over an hour, layer over layer of complexity developed, but this was by no means a “thinking†wine. It was tremendously moorish, and we were yearning more after the last drop had disappeared...
1996 Jim Barry The Armargh Cork crumbled with my mangling using a waiter’s friend. Unfortunately, left the Ah-so behind. Old leather and spice on the nose, with only the slightest hint of varnish. I thought, hang on, could this be the first Armargh that doesn’t disappoint? Fig jam, tar, bitumen, and a stewed-port-like palate, with a hot spirit/alcoholic finish. By an hour, firm angular tannins and spirit finish remained, the wine falling apart. Unfortunately, a let down again.
1996 Chateau Coutet Dark golden hue, with noticeable viscosity. Aromas of apricots, pineapples, shortbread, and a hint of ginger. Thick unctuous palate like liquid crème brulee, each drop coating the whole palate, and persisting for almost a minute.
1996 Brand’s Stentiford Coonawarra Shiraz Again a crumbly cork, but managed to extrude the bottom half whole. Great developed tar, leather, porcini mushroom, and cigar notes provide additional complexity to the ripe blackberries, white pepper, and hints of mocha sweetness. The palate was full, though not as complex as expected, and it did not evolve or beguile during consumption as the burgundy did. The finish was firm but balanced. A good aged shiraz, and an order of magnitude better than the much pricier Armargh. C’est la vie...
monghead wrote:1996 Jim Barry The Armargh Cork crumbled with my mangling using a waiter’s friend. Unfortunately, left the Ah-so behind. Old leather and spice on the nose, with only the slightest hint of varnish. I thought, hang on, could this be the first Armargh that doesn’t disappoint? Fig jam, tar, bitumen, and a stewed-port-like palate, with a hot spirit/alcoholic finish. By an hour, firm angular tannins and spirit finish remained, the wine falling apart. Unfortunately, a let down again.
Monghead
I would agree with you on the 1996. I also opened a bottle on Friday. Although it was not a bad wine, it was not up to what I was used to from other Armagh's I had in the past. Fortunately I bought this one rather cheap.
But I also had great ones before, e.g. the 1997 or the 1994 which were brilliant wines.
But I also had great ones before, e.g. the 1997 or the 1994 which were brilliant wines.
had a 94 last year and was disappointed. hope the next one is better as still have a few.
1996 Chateau Latour ....
Needs almost infinitely more time. Mental note not to touch another for 5 years or more. Of the first growths in this vintage we have enjoyed (not having tasted the Lafite yet), this is certainly the most backward, which will need the most time.
why drink this so young?? surely your statement on its readiness is not exactly a surprising revelation?? guess it depends how many you have at yr disposal. i have one bottle of this and wouldnt even consider entertaining the idea of opening it for a decade or more. surely the power and alure of these wines is their ability to age and improve very long term?
nice notes though!
Follow me on Vivino for tasting notes Craig Thomson
Needs almost infinitely more time. Mental note not to touch another for 5 years or more. Of the first growths in this vintage we have enjoyed (not having tasted the Lafite yet), this is certainly the most backward, which will need the most time.
why drink this so young?? surely your statement on its readiness is not exactly a surprising revelation?? guess it depends how many you have at yr disposal. i have one bottle of this and wouldnt even consider entertaining the idea of opening it for a decade or more. surely the power and alure of these wines is their ability to age and improve very long term?
nice notes though!
You are certainly right Craig. Several reasons for this:
- Curiosity got the better of me.
- We have nearly a case (less one now ) tucked away.
- To BYO at restaurants which allow "the special bottle", some are being quite difficult now, and disallowing things like aged icon Australians (like in this circumstance, Rockford BP, Moss Wood)
Which restaurant? I'm surprised they wouldn't allow an aged rockford or moss wood. Some take the line that you can't bring it if it's on their wine list but not so many have older vintages or better vintages.
Cheers,
Kris
There's a fine wine between pleasure and pain
(Stolen from the graffiti in the ladies loos at Pegasus Bay winery)
Restaurants who don't let me bring in special bottles for special occasions (even with a hefty corkage fee etc, etc) = restaurants who don't get my business.
bacchaebabe wrote:Which restaurant? I'm surprised they wouldn't allow an aged rockford or moss wood. Some take the line that you can't bring it if it's on their wine list but not so many have older vintages or better vintages.
I really shouldn't say Kris, but you know, I guess it's a toss up if you pay $350 for an aged Rockford BP or Moss Wood off the wine list, or you bring in a $400 first growth and pay $30 corkage (to see a similar first growth from '96 on the wine list for $2300 to $2800 )...
dlo wrote:Restaurants who don't let me bring in special bottles for special occasions (even with a hefty corkage fee etc, etc) = restaurants who don't get my business.
Yes David, I'm starting to feel that way too, thus this last month's celebrations saw us "self-catering"
I was kinda fun, but tell you what, the washing up was a real bugger!
1996 La Pousse D'Or 1er Cru Volnay en Caillerets- half bottle
A deep vibrant crimson hue, minimal bricking around the edges. Much more fruit driven than anticipated, it offered candied cherries, sour plums, and cranberries. Hints of forest floor and porcini mushrooms were also evident, though there was the faintest suggestion of varnish on the finish. Light to medium in it's mouthfeel, the tannins were silky smooth, and the persistence good, not great. Overall, very good, and I would say could last for another 5 years.
1996 Wendouree Cabernet Malbec-
Deep inpenetrable purple hue, with not the blightest bricking. Intense savoury olives, lavender, blackcurrants, rosemary, thyme and wet clay. Full bodied, with good persistence, the tannins were firm and grippy. A real food wine, and reminded me of a Barolo. Many, many years left in it.
Deep dark inky purple. Sensationally aromatic, with currants, cassis, tobacco leaf, old leather, and hints of espresso. The palate was full bodied and offerred up layers and layers of savoury goodness, though admittedly the tannins were still chalky and prominent. Should keep for another decade or two.
Will look for some for the cellar, but has not changed my top 5's
Well the 159th monthly anniversary saw us in Paris. To celebrate, we appropriately secured a table at a Michelin three starred establishment. The choices were slim, as being a Monday, many restaurants were closed. Taillevent however, could accommodate us.
Expectations were high. Neither of us had ever dined in a Michelin starred restaurant, let alone a three starred one. Much has been said of the extraordinary food, impeccable service, and lush ambience of these revered restaurants, and wifey and I like to think of ourselves as connoisseurs of fine dining. The degustation menu was a must.
The first dish was a crab and radish stack. Delectable morsels of sweet, firm crab meat topped with wafer-thin radish slices. The unique exquisite flavours of the former was contrasted to the fresh sharpness of the latter. This dish was very good.
The second dish was a langoustine (scampi I think) de-shelled then re-shelled with potato- gratin style, atop a bed of tomato citrus compote. The flavours here were simpler, and I think the flavours of the scampi were overpowered by the rest of the dish. A real shame.
The next dish was superb- essentially a girolles risotto. The rich earthy flavours of this dish was quite extraordinary, and spoke volumes through it’s simplicity, allowing the essence of the feature ingredient to shine. This was heaven with the wine...
Then came a dish of pan-seared scallops on a bed of Jerusalem artichoke puree, with a mushroom veloute. The balance of this dish was good, and again the accompaniments accentuated the sweetness and flavours of the scampi, a real success.
The duck course was a real let down... A duck breast pan seared with a jus of some kind, accompanied by a “salad†of stewed fruits including pears, peaches, kiwi fruit, apples. The duck was tough, and the salad too sickly sweet.
Next was a cheese course, then two desert courses prior to digestive, coffee, then petit fours.
The wine was sensational, and has made it into my top 5 burgundy list...
1996 Domaine George Roumier Bonnes Mares
We had never tried this producer before, but are aware they are one of the more highly regarded ones. It was on the wine list at this three starred establishment for only 220 Euro! Looking around recently at bottle shops, in France, could not find it for under 300 Euro. Thus this wine represented a relative steal as well.
Quite remarkable aromatically, the bouquet leapt out of the glass and decanter, to envelop our table and surrounds and cuddled us through the night. The wine was a medium translucent cherry colour, vibrant when held to the light. Layers of succulent cherries, cranberries, and lush rose petals combined harmoniously with wet forest floor, hints of truffle and toasted chestnuts. There was a certain subtle gaminess as well, adding to the complexity. Every time we took a swirl and sip, a new character emerged. Throughout though, the wine filled your palate, and coated your soul as you drank. Like any good pinot, the finish was all class- fine, silky, voluptuous- if you could ingest a mink coat, I’d imagine that would be similar...
Excellent note, shame about some of the dishes, but, hopefully, the good one's made up for the scampi and the duck.
Roumier is (mostly) somewhat of a star, sometimes a real letdown (goes with the territory, unfortunately). I bought a dozen bottles of the 1996 Chambolle-Musigny for well under 50 bucks a bottle (can't remember the exact figure ... started with a 4) about 10 years ago and, apart from drinking a few too early, the bulk were eerily good for a village wine. The last couple of bottles just starting to lose some condition (that was a year or two ago). I bought some Clos de Bussiere (Morey-St-Denis 1er Cru) from 1997 on the strength of the preceding wine and was most disappointed with it's quality from day 1, and, unlike the 96 Chambolle, did not improve.
Had a bottle of 96 Wynns Black Label CS last week and thought of you and Lisa immediately. Good drop too if you feel like taking a break from icon wines [unlikely?].
You are fortunate you were married in a very good year for wines in SA, VIC, and NSW. I was married in 2003, which was a s#$t year for wine basically everywhere in Australia, so I have not bothered cellaring any 2003's.
My daughter was born in 2005, which fortunately was a very good year everywhere in Australia, so I have bought up big on 2005's.
You are fortunate you were married in a very good year for wines in SA, VIC, and NSW. I was married in 2003, which was a s#$t year for wine basically everywhere in Australia, so I have not bothered cellaring any 2003's.
My daughter was born in 2005, which fortunately was a very good year everywhere in Australia, so I have bought up big on 2005's.
u should hget some BDX 03', or locally some Chris Ringland 03'.
You are fortunate you were married in a very good year for wines in SA, VIC, and NSW. I was married in 2003, which was a s#$t year for wine basically everywhere in Australia, so I have not bothered cellaring any 2003's.
My daughter was born in 2005, which fortunately was a very good year everywhere in Australia, so I have bought up big on 2005's.
2003 is a pretty good year for Seppelt St Peters Shiraz. There must be others.
Well, first monthly thing back from France, and an Australian ’96 was a must.
1996 Orlando Jacaranda Ridge Cabernet Sauvignon
Dense dark purple hue with just the slightest hint of bricking when swirling. Modest amount of chunky sediment which was retained in the bottle after a careful decant. Rich and complex, with blackcurrants, cassis, mint, aniseed and some old leather. Hints of cigar smoke give it a nice lift. The fruit was ripe and sweet, but not jammy, and the palate filled out very well through it’s impressive length. There was still appreciable chewy tannins. This has the legs to go another 10-15 years I think, and I am glad I still have half a case. Very Very Good.
) tucked away.
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