Wine Berserkers - international wine social media, online community, and discussion

Nice. Did you acquire this recently or had you stored it for some time? Been looking for good 79's... I like 1979 Bordeaux very much. So underrated Great results in Margaux and Pomerol, and good bottles of Ausone are stellar. Agree re Margaux, du Tertre and Giscours have long been good values. And ...

Lovely man, great palate, and an impish sense of humor. Of course he had much to make up for, being a Scot

John Kolassa retired around that time.

Two very tough acts to follow.

https://www.smithsonianmag.com/smart-ne ... 180976798/

Jason L. wrote: ↑January 24th, 2021, 8:26 am Nice. Did you acquire this recently or had you stored it for some time? Been looking for good 79's...

I like 1979 Bordeaux very much. So underrated Great results in Margaux and Pomerol, and good bottles of Ausone are stellar.

I haven’t opened any of my 98 Magdelaine yet, figuring it’s too young. Pat, if you have a bunch, I wouldn’t hesitate. It’s really good. Not at ‘70 level yet, but it’s on the right trajectory. Magdelaine from a good vintage tends to take longer than most Bordeaux, in the region of three decades. The...

Robert.A.Jr. wrote: ↑January 21st, 2021, 7:09 pm 2 x 1998 Chateau Magdelaine
1 x Glennfiddich 15

viewtopic.php?f=1&t=176992

Just bought a case in the UK, so decided I had enough bottles to open one. From past experience I gave it a long three hour decant. Even so, the wine is still incredibly young, but oh so promising. Reddish black fruit, spices, cigar box and leather. On the palate, it still has not entirely resolved,...

I would vote 1998 right bank, given the option. Yes Mark - In 1998 right bank, I have Magdelaine, Trotanoy, Petrus, VCC and l’Evangile. What else should I seek? This is a vintage that I missed, new baby, new business, wife no longer working, and all that back then. I was poor. Thanks. Robert Main o...

I bought a bottle recently from WineBid. A totally different and far better experience than the pre Mann era. Great customer service.

MikeL238 wrote: ↑January 20th, 2021, 11:35 am
Robert M yers wrote: ↑January 20th, 2021, 11:27 am How about 10 bottles?

https://www.ackerwines.com/auctions/?au ... pToLot=728
Rudy?

The over/under on this is around $40k. No way will it sell at low estimate.

I have had the wine a couple of times in the last five years, each time paired with the 1971 Monte Bello. I have a slight preference for the Monte Bello which is more classical, the Eisele particularly the second time was plummy and a lot less precise. It was with a group of a dozen tasters and spli...

Piper rare 2002

Around ten years ago, I had a run of 3 premoxed white Burgundies. The following week, I sold all but a case and have not bought white Burgundy since.

I am sorry for your losses.
Is 2014 known for premox?

1970 $850

1974: $2000

$2750 for the pair.

Brady Daniels wrote: ↑January 18th, 2021, 8:58 am I would vote 1998 right bank, given the option.

Yes

Russell Faulkner wrote: ↑January 18th, 2021, 7:22 am I disagree

Plus 1.
I enjoy the auslese on its own, but if you can find something that works well with it, such as bone marrow or the cream cheese with sriracha, it brings out nuances that I don’t remember tasting before. Particularly the bone marrow.

The exercise is a little strange as it is based on a hierarchy that was drawn up over 150 years ago that was meant to be an exercise for a specific fair and never to be the straitjacket that it later became. It has limited relevance now, as chateaux get better or worse, increase or decrease and som...

I don’t think of myself as a particularly altruistic fellow. So, it is with a certain amount of self surprise that I am sharing this with you, my fellow berserkers. Cream cheese blended with sriracha on a Ritz cracker with a few snips of fresh of fresh chives paired with a Prum 2001. It is one giant...

Incredibly rare. Particularly the 1971, which last sold at auction in 2012.

Magnum of 1971 $1600
Magnum of 1975 $1100

Many wines are exceeding retail, and older blue chips seem to be very expensive.

The exercise is a little strange as it is based on a hierarchy that was drawn up over 150 years ago that was meant to be an exercise for a specific fair and never to be the straitjacket that it later became. It has limited relevance now, as chateaux get better or worse, increase or decrease and some...

My Kung pao chicken was a fine match. The bell pepper did not work, so ended up piling it on the edge of the plate, but the rest was delicious, even the peanuts.

2009. And yes, every bit as nasty as the the first time I had it. 2010 is considerably better. Both vintages seem to have their issues, some of the middling quality wines from both have been delicious. Whereas the 2010s that pushed too far are hard and tannic, the 2009s seemed to go for overripenes...

Hard to get by the yukky label; the wine has always been solid.

Agree with Michael. It needs to be special, if you have ten cases, it stops being that. My philosophy. A case of double magnums. One for the party when she reaches 21, one for the rehearsal dinner and one for her to open on a special occasion. In addition a case of assorted top wines, and finally, a...

Great notes. My only quibble was the note that you think 1996 is “terrible”. Not my experience at all; it is certainly not homogenous but I have had a good percentage of excellent wines from the vintage.

2009. And yes, every bit as nasty as the the first time I had it. 2010 is considerably better.

Jordan,
I have white capsule 2010 if of interest

A single bottle of VCC 1982

Bone marrow and Auslese.

There is a definite divide between left and right bank here. Plenty of decent left bank with alcohol levels mostly under 14%, while right bank estates struggled to attain ripeness, and keep the levels sub 15%. Troplong Mondot tipped the scales at 16.2%, and Canon, usually a model of restraint under ...

Cannot download it. What is it?

A rabbi desperately wanted to eat pork, so drove 50 miles to a restaurant to be sure that nobody from his congregation would see him. He orders the suckling pig, the whole shebang with brittle crisp skin and an apple in its mouth. Just as the pig arrived and is put on the table, the head of the cong...

Good experience

I don't really see this as a hard pairing if you're just talking about the marinated beef. However, if you're talking the 12-17 side-dishes that they usually bring with the beef in Korea, then I'd stick to Auslese or Spatlese Riesling from the Mosel or maybe a Vietti Moscatto d'Asti. For me this wo...

https://www.terrytheise.com/post/an-app ... rXMmSb2ifY

Thanks guys; very informative.

Just bought the last three bottles. I have no idea if this will age, so opening another this week, and keeping the other two for five and ten years respectively.

Very specific question. I assume not much as it is carefully moderated.But would Todd need to insure himself against lawsuits frivolous or otherwise in say wine fake thread?

Please can we try and confine our answers to the WB board and not get mired in political discussion.

It is a great wine; I find there is a disconnect between Neal’s effusive note and his 92 point score. It needs to be adjusted for inflation. A couple of years ago, I gave it a 95.

More Magdelaine;
2011
2008
2005
2004
1998
1970
1962

I heard yesterday that Howard had died after a cardiac arrest. He was a long time Op-Ed writer for the NYT, and wrote a weekly wine column for them. He was also a very nice man. My best memory of him was when we were walking back after a tasting, and I asked if there was any of his Op-Ed columns tha...

Robert.A.Jr. wrote: ↑January 7th, 2021, 7:55 pm
Mark Golodetz wrote: ↑January 7th, 2021, 12:16 pm Magdelaine 1961

Boom!

I was afraid I was bidding against you.

Overall in my lifetime 1961, 1982 and 2005 are the great vintages ( I know 05 is still quite closed but across the board it is pure, balanced and beautifully flavoured ). Interesting. Pretty good list. If you were born early enough maybe add 1959. Have not had many but the ones I have had are wonde...

Magdelaine 1961

At one stage, the Bordelais were so strapped for cash, many sold their whole production for the year to negotiants at a knock down price.

Clarence Dillon bought Haut Brion in the 1930s. It wasn’t until well into the 1950s, it turned a profit.

Personally I tend to think that most wines, if made from the same grape(s) and/or blend + sourcing won't usually vary that much from vintage to vintage enough enough to matter to the vast majority of customers. [smileyvault-ban.gif] ( neener ) Even my least savvy wine friends can tell the differenc...

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