This was a very fun, interesting wine to try on Friday 1/19/24. Decanted and immediately poured and tried. While it’s definitely past its prime, it was still fun to try. Felt more like a Pinot than a California Cab. Definitely not a favorite, but we all enjoyed tasting it. The wine looks crimson colored. The legs are fast. There is light sediment in the bottle. It smells like mineral, mushroom, raspberry and black currant (cassis). It tastes like forest floor. The body is light. The wine has juicy texture. The wine finishes short.
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At this point is its life the wine is pretty simple. I should have drunk it sooner. Not bad just not good. Thankfully it was well stored so it is still drinkable.
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Appearance: The wine was somewhat transparent with ruby at the center, then gradually progressed from brick to orange at the rim of the glass. There was a significant amount of sediment in the bottle.
Aroma: This wine was a fantastic surprise for 1983! The aroma was complex with notes of anise, pine fir, sage, vanilla, dill, dust, cola, dried grapes, and just a hint of red fruit.
Body/Texture: The wine had a medium- body with a supple texture.
Taste: The wine had medium+ acidity, low sweetness, and round, mellow tannin that supported the palate of this wine well. The taste was less complex than the aroma, coming across as dried cherr, dust, anise, and spice.
Overall Impression: While I expected this wine to be compromised in some way I was thrilled that it was instead completely sound. It was very enjoyable, truly mature, but still hanging on!
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- Crimsom color. It's unbalanced with a light/medium body. Narrow texture with a medium finish - Lacked fruit.very thin.got better with food .Has passed its prime.Drink up.
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In great shape, slight brownish hues; nice tootsie roll notes, pipe tobacco, slightly carameled, but not sweet; ok, more so than the others on this flight! rich, smooth mouthfeel, not too complex but drinking fabulously. American oak on this? EWG with old Cali Cabs. 13% alc.
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Skunky nose, completely lost the classic recipe. Tasted as part of a 27 wine vertical, and everything post 1980 was a shadow of the wines prior to that. This was the worst wine of the tasting.
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It was past its prime. It still had some flavor and it hadn't turned, but it was a disappointment. I bought it from BV at the winery and stored it in a VinoTech, so it had the best shot it could. If you have this, drink it immediately!
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Stunning surprise! This wine was given to the family in France as a gift in approximately 1986 (probably via a US Army PX in Germany). The bottle stayed at the France house all this time. It has been in a less than optimal cellar for at least 22 years. Too cold in the winter and too warm (>20 degrees C) in the summer.
Cork was only moist about 1/3 of the way. Bottle had good fill level. Fruit was the best that I have ever tasted for an 83 Napa CS. Nice nose, good balance, decent finish. We were shocked... expected nothing but were rewarded with a good bottle.
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French Bakery BYO 1990's Cali Cab Sauv dominant wines; 12/19/2007-12/20/2007: Deirdre's wine. Cork crumbled, from age and closet storing. Surprisingly better than my expectation from other CT notes, and my prior experience with other 83 CS'(ii.e. Phelps Eisele purchased at auction, which was awful). Still had life left. This flight however indicates one must be wary of extended aging of California wines.
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Well, after the first bottle I wasn't expecting much, but another recent note had me hoping better glasses were ahead with my last two bottles. Nuh-uh. This bottle was slightly better than the previous, but still well over the hill, with the worcestshire sauce aroma yet again. Again, better on the palate, but that isn't saying much. Some tired dusty fruit, and that's about it.
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Taken to the Anvil Club for dinner with Chris & Stef. Bottle was sourced directly from BV's cellars - in pristine condition. Labels and capsule were perfect, with no leakage, mold, etc., fill level well into the neck. Cork was perfect, wine soaked up only 1/8". Decanted for sediment. The nose is Worcestshire sauce, followed by dried leaves and herbs. Luckily it tastes better than it smells, with dried berries, dust and cherries. It got a little better in the glass with a lot of swirling - the Worcestshire finally blew off and cherry and mushroom notes emerged.
With the critics' reviews I wasn't expecting to be floored, but I was hoping for something in the 84-86 point range, and this bottle didn't make it. Hopefully my other two bottles fare better. Drink soon if you have any.
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Tasting of 13 BV Georges de Latour, nose of cranberrry and burnt orange rind, subdued cabernet nose, more of the same on the palate, good complexity, medium finish. #10/13.
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1/19/2024 - PreinerFamily Likes this wine:
This was a very fun, interesting wine to try on Friday 1/19/24. Decanted and immediately poured and tried. While it’s definitely past its prime, it was still fun to try. Felt more like a Pinot than a California Cab. Definitely not a favorite, but we all enjoyed tasting it.
The wine looks crimson colored. The legs are fast. There is light sediment in the bottle. It smells like mineral, mushroom, raspberry and black currant (cassis). It tastes like forest floor. The body is light. The wine has juicy texture. The wine finishes short.
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10/18/2023 - Crockercellar Likes this wine: 86 Points
Slightly flabby tannins but still good dark red fruit and tobacco
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6/15/2023 - TomEndresplass Likes this wine:
Decanted for 6 hours and turned out amazing! Still powerful, warm, fruity and elegant. Such a surprise and treat :) :) :)
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3/28/2020 - jrmorrison wrote:
Earthy nose
Ok but past prime
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3/15/2020 - Mtpisgah Likes this wine:
Opened and decanted. A bit metallic at first but quickly turned around and became very enjoyable. Old dusty leather.
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12/21/2019 - Bert’s Stache Likes this wine: 88 Points
Although past its peak, there was still enough fruit & flavoring to make this wine very good. Good finish.
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11/21/2017 - wynlvr wrote: 88 Points
At this point is its life the wine is pretty simple. I should have drunk it sooner. Not bad just not good. Thankfully it was well stored so it is still drinkable.
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9/1/2017 - skaies Likes this wine: 90 Points
Appearance: The wine was somewhat transparent with ruby at the center, then gradually progressed from brick to orange at the rim of the glass. There was a significant amount of sediment in the bottle.
Aroma: This wine was a fantastic surprise for 1983! The aroma was complex with notes of anise, pine fir, sage, vanilla, dill, dust, cola, dried grapes, and just a hint of red fruit.
Body/Texture: The wine had a medium- body with a supple texture.
Taste: The wine had medium+ acidity, low sweetness, and round, mellow tannin that supported the palate of this wine well. The taste was less complex than the aroma, coming across as dried cherr, dust, anise, and spice.
Overall Impression: While I expected this wine to be compromised in some way I was thrilled that it was instead completely sound. It was very enjoyable, truly mature, but still hanging on!
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4/30/2017 - glucker wrote: 84 Points
- Crimsom color. It's unbalanced with a light/medium body. Narrow texture with a medium finish - Lacked fruit.very thin.got better with food .Has passed its prime.Drink up.
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4/9/2017 - peternelson wrote: 91 Points
In great shape, slight brownish hues; nice tootsie roll notes, pipe tobacco, slightly carameled, but not sweet; ok, more so than the others on this flight! rich, smooth mouthfeel, not too complex but drinking fabulously. American oak on this? EWG with old Cali Cabs. 13% alc.
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8/12/2016 - finewinebuff57 wrote: 83 Points
As others have remarked, the fruit has gone and ungenerous tannins hold sway.......
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4/3/2016 - salcorn Does not like this wine: 81 Points
Skunky nose, completely lost the classic recipe. Tasted as part of a 27 wine vertical, and everything post 1980 was a shadow of the wines prior to that. This was the worst wine of the tasting.
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12/9/2015 - Quiet Lion Likes this wine: 89 Points
Drinkable after 90 minute decant but very faded and not much there.
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9/14/2013 - bordeaux61 wrote: 80 Points
It was past its prime. It still had some flavor and it hadn't turned, but it was a disappointment. I bought it from BV at the winery and stored it in a VinoTech, so it had the best shot it could. If you have this, drink it immediately!
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4/5/2013 - andtheodor wrote: flawed
TCA. Can't get beyond it.
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8/1/2012 - Diamond S wrote: 70 Points
On the edge of being undrinkable.
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9/20/2011 - salcorn wrote: 88 Points
A simplistic wine made in a Bordeaux style, but lacking the usual BV GDLTPR incense and cedar. Great color from a tenth after almost 30 years.
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5/27/2011 - winecat9 Likes this wine: 88 Points
Stunning surprise! This wine was given to the family in France as a gift in approximately 1986 (probably via a US Army PX in Germany). The bottle stayed at the France house all this time. It has been in a less than optimal cellar for at least 22 years. Too cold in the winter and too warm (>20 degrees C) in the summer.
Cork was only moist about 1/3 of the way. Bottle had good fill level. Fruit was the best that I have ever tasted for an 83 Napa CS. Nice nose, good balance, decent finish. We were shocked... expected nothing but were rewarded with a good bottle.
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12/10/2010 - tplskylrk wrote: flawed
Just bad storage I think, all the basics were there. Shame.
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12/20/2007 - markellen.foodies@gmail.com wrote: 85 Points
French Bakery BYO 1990's Cali Cab Sauv dominant wines; 12/19/2007-12/20/2007: Deirdre's wine. Cork crumbled, from age and closet storing. Surprisingly better than my expectation from other CT notes, and my prior experience with other 83 CS'(ii.e. Phelps Eisele purchased at auction, which was awful). Still had life left. This flight however indicates one must be wary of extended aging of California wines.
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5/11/2006 - AllRed wrote:
Worst of the three bottles. Went straight down the drain. Not spoiled or anything, just plain bad.
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5/3/2006 - AllRed wrote: 82 Points
Well, after the first bottle I wasn't expecting much, but another recent note had me hoping better glasses were ahead with my last two bottles. Nuh-uh. This bottle was slightly better than the previous, but still well over the hill, with the worcestshire sauce aroma yet again. Again, better on the palate, but that isn't saying much. Some tired dusty fruit, and that's about it.
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4/18/2006 - Wine Apostle wrote: 89 Points
Very mature cab. Nice and soft. I would not let this go too much longer.
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3/18/2006 - AllRed wrote: 80 Points
Taken to the Anvil Club for dinner with Chris & Stef. Bottle was sourced directly from BV's cellars - in pristine condition. Labels and capsule were perfect, with no leakage, mold, etc., fill level well into the neck. Cork was perfect, wine soaked up only 1/8". Decanted for sediment. The nose is Worcestshire sauce, followed by dried leaves and herbs. Luckily it tastes better than it smells, with dried berries, dust and cherries. It got a little better in the glass with a lot of swirling - the Worcestshire finally blew off and cherry and mushroom notes emerged.
With the critics' reviews I wasn't expecting to be floored, but I was hoping for something in the 84-86 point range, and this bottle didn't make it. Hopefully my other two bottles fare better. Drink soon if you have any.
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7/25/2001 - bestdamncab Likes this wine: 87 Points
Tasting of 13 BV Georges de Latour, nose of cranberrry and burnt orange rind, subdued cabernet nose, more of the same on the palate, good complexity, medium finish. #10/13.
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4/4/1996 - bestdamncab Likes this wine: 80 Points
Nose of lavender with burnt orange peel, nice red color, rich fruit, very acid, very simple, lots of acid on a long finish. My #8, Group #8.
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