Mostly Bordeaux Tasting at Lou’s

Earlier in the winter a group of us gathered at Lou’s house to taste some of his Bordeaux. Lou couldn’t find his 1982 Ch. Potensac so he substituted the 1984 Pesquera instead. That turned out to be a lovely treat. All of the wines were decanted about 1-1.5 hours prior to the tasting. The four Pomerols were served as the first flight with the remaining four in the second flight. The 1982 Branaire and the 1984 Pesquera were my favorite of the evening.

Flight #1 – 1982 Pomerol

1982 Ch. Rouget, Pomerol
This wine contains 90% Merlot and 10% Cabernet Franc that spent 24-30 months in barrel. This showed a light, stink nose of some hay and green notes. This bottle had the most dried out fruit out of all of the wines served. It still contained a core of tannins.

1982 Ch. L’Enclos, Pomerol
This wine contains 80% Merlot, 19% Cabernet Franc, and 1% Malbec that spent 20 months in barrels and vats. A nose of dark fruit followed by dark fruit and minerals in the mouth. Holding together better than the Rouget.

1982 Ch. La Croix, Pomerol
This wine contains 60% Merlot, 20% Cabernet Franc, and 20% Cabernet Sauvignon that spent 20-24 months in barrel. The strongest nose of the first flight. Green but not menthol aromas. In the mouth there were berries, green fruit, that put on weight with air. A medium-strength aftertaste and a bit more acidity. To me the best of the first flight.

1982 Ch. De Sales, Pomerol
This wine contains 70% Merlot, 15% Cabernet Franc, and 15% Cabernet Sauvignon that spent 18-22 months in barrel. The lightest color of the first flight. An advanced browning color. Some cheesey funk on the nose. Somewhat sulphuric in the mouth, with hints of youthfulness but faded fast.

Flight #2 – The rest!

1982 Ch. Branaire (Duluc-Ducru), St. Julien
This wine contains 60% Cabernet Sauvignon, 25% Merlot, 10% Cabernet Franc, and 5% Petit Verdot that spent 18-24 months in barrel. A light youthful nose of dark sugar, cinnamon, and leather aromas. In the mouth flavors of red fruit, black currant were delivered with good body and good tannins in the aftertaste. Easily the best of the 1982s.

1988 Ch. Meyney, St. Estephe
This wine contains 70% Cabernet Sauvignon, 24% Merlot, 4% Cabernet Franc, and 2% Petit Verdot that spent 16 months in barrel. A light, young, tight nose. Rather tannic, greener, higher-pitched fruit than the 1986. The nose opened with air. The wine seemed to oscillate throughout the evening and at times was quite good. This was somewhat beguiling because the wine couldn’t decide to be present itself as young and shutdown or opening up to middle-age. I’d cellar this one longer to find out.

1986 Ch. Meyney, St. Estephe
This wine contains 70% Cabernet Sauvignon, 24% Merlot, 4% Cabernet Franc, and 2% Petit Verdot that spent 16 months in barrel. A softer nose than the 1988 that left impression of dark berries and lemon. This was still fairly tannic and showed redder fruit in the aftertaste.

1984 Pesquera, Ribera del Duero
A unique, strong nose of red berries and cedar. With air ripe, red fruit come out to complete this well-balanced wine. A lovely treat, this drinks well now but will easily last. On the second night it was still going strong.

For dessert
2001 Rappahanock, Vidal Blanc, Virginia
A light color of amber. A nose of tart, bright, apricots. More apricots in the mouth. They were sweet and almost too cloying.