Wine night with Hart, Sean, Tabs, Ben and SM.
Wine was courtesy of Sean.

So. I didn’t have high hopes for this guy. It’s not a highly classified BDX, 1966 is a super bloody old wine. This is certainly way older than anything I’ve ever had.
Left to slow ox in the bottle for 2+ hours, and drank across the next 2+ hours?

In the glass: dark intense garnet core with orangey brick around the rim. Oh yes, this is an old ass wine.

On the nose: whoa. Honestly shocked at how INTENSELY aromatic it is. It’s not like a muddied tired aroma, nope. There’s an intensity to it. That said, aside from that hint of dried fruits, all other fruits is looooong gone. This is pure cedar, rich tobacco, soft oak. Oddly enough on deep inhale, it actually has a peaty note that almost smells like smoked salt. Super interesting.

On the palate: fiiiine baby soft tannins. Age has done its magic. It’s now mid- acidity, with a soft palate coating finish.

Like the 1990 Clos du Roi: this is very enjoyable and charming for what it is. As much as I enjoy well-aged wines, I prefer to have a fair bit more fruit to it. Feels more complete and pleasurable.

This wine probably doesn’t have much acidity left to support any more aging, so we probably caught it at a good time.