2003 Ch. Meyney, Saint-Estephe

[hotwine]

OK, so I'm a baby-killer. Needed to test-fly this one to see if it's worth further investment. It is.

Decanted an hour before dinner. Dark opaque ruby with pronounced legs in the glass; crushed juniper berries and pencil shavings on the nose; burst of bruised raspberries over light lead pencil on the palate, with a graceful fade to black on the finish. 13% alc/vol and about $22 at Costco. With 2" thick NY strips, sliced zucchini and pearl onions, all grilled over oak (the beef was dusted with dry rub, the veggies marinated in Newman's Own Light Balsamic Vinaigrette). Finished with a little bitty chocolate square.

Maybe Mother Theresa would deserve a meal like that, but I don't.

[winoweenie]

Posted and answered! St. E's have generally the largest amount of tannins in Bordeaux. I don't even look at them suckers for at least 6-8. Suggest Crest "White-Strips". WW [img]http://www.wines.com/ubb2/wink.gif[/img]

[hotwine]

No stains to deal with and still have the toofies' enamel. Tannins be tamed.

In fact, this puppy is already a nice wine, even a bit feminine for its delicacy. Sure not what I was expecting. Hope it's not an early bloomer and fader.

[hotwine]

Saw a note on another board that this might be ready, so tried tonight with oak-grilled NY strips, baked spuds, green beans & spinach salad. Very, very nice, yet still developing IMO. In no hurry to tap any more.

[hotwine]

Dang! Sound asleep! Now how did that happen?! With oak-grilled filet mignons and all the trimmings for our anniversary dinner. Big disappointment. Everything else was magnificent!

[hotwine]

Still asleep! What the hey is going on? Popped for the lovely D's b-day din-din of oak-grilled NY strips, twice-baked spuds and steamed broccoli, and this sucker is COMATOSE! How can I score any points with this lady who's tolerated my presence in her life for 36 years with a DEAD WINE?? Majorly bummed! Gonna sulk wif scotch.