I was fortunate enough to open this wine up with my wife tonight. Unfortunately it was way past its prime.
The color was pale brown
The smell was of dirt and vinegar.
The taste was of faint mushroom or earth and faint graphite with a little sourness at the end.
The finish is short watery with no tannin.
I wish I could have tried this in its prime.
by steelybran1
9 Comments
The sink drank more of it than we did…. Bummer.
It’s a shame that it was past its prime point, but it is wonderful luxury still to try such a renown antique. As a bartender who has made a career in cocktails, I would be very curious to repurpose the vinegar. Maybe next time.
1965 was an objectively bad vintage around the world. Unfortunately, it was my birth year. I had to buy 1964 Barolo and fudge the rule for birth year wines. Thanks for the note!
I’ve read several times that it’s not a good idea to decant these wines, as they are very fragile and an excesive oxigenation is very likely to ruin the wine. However I am not a wine expert, maybe where I read where not reliable sources. What’s your opinion or experience?
It would never have been particularly good: the vintage was a disaster.
You’re a brave soul for decanting a weak-vintage wine haha
One of the worst vintages of all time in Bordeaux according to all sources available. Safe bet that this never had a proper prime.
Take heart, it was probably never very good to begin with.
would be great over ice!