1978 Freemark Abbey Cabernet Bosche

[RAD]

My first post here, I'm afraid, is rather lengthy; but I'm looking for some help, and hence attempting to provide accurate information. I'll happily invite helpful respondents over to try other bottles! [img]http://www.wines.com/ubb2/wink.gif[/img]

I'm a budding enophile who has been trying a lot of different wines, and I've found many that I like. In addition to patronizing local shops here in NYC, I've spent a good deal of time purchasing wines on winebid.com. (I'm aware that a wine's provenance might not live up to the generic "optimum storage conditions, 55 degrees F and 70% humidity" that almost all postings on winebid.com promise).

My issue, then: I recently purchased (among other things) 4 bottles of the vintage mentioned in the title, for $35 each. This purchase was not simply a shot in the dark; there was some rationale. To wit: first, I knew that (generally speaking) 1978 was a good year in CA. (I also knew that many wines from this vintage were "past their prime.") Second, I'd visited the winery with my wife and had sampled (and purchased) the 1995 Cabernet Bosche. Third, I knew that that wine was their flagship product. That being said, I had wanted to try some older wines; I found an older one with a decent reputation; it was affordable; so I took a leap.

My wife fixed a great steak dinner one night. Eager in anticipation, I brought out the Riedel Sommelier Bordeaux glasses for the occasion (okay, truth be told, I drink all my wine from these--they were a gift) and carefully uncorked the bottle. Poured a bit, gave it a healthy swirl, brought it to my nose--wait, what is this?--a bit more cautiously gave it a good taste, and could only describe it as "funky." Not oxidized as I understand it (i.e., having a vinegary component). But VERY funky. After trying one taste, my wife couldn't drink it.

Fast forward three weeks later--three bottles of same vintage remaining. Wife cooks up another great meal, so I decide to try the same vintage again. Only this time, for comparison (realizing it is somewhat apples-to-oranges, but hopefully closer than that), I also break out a 1980 Caymus cab that I'd also purchased on winebid.com. Could it be that I just didn't have a taste for older wines?

Same drill, only twice this time, one for each wine: pour, swirl, inhale, slurp! The Freemark Abbey tasted exactly like it did the last time; the Caymus, however, was great.

I emailed a well-respected friend in the wine business, and she told me that older wines often have "maderized" qualities, becoming sherry- or Madiera-like. I'm not a big sherry drinker, but the more I think of it, it seems like this could be the case.

If any of you have been thoughtful enough to read this far, I welcome your comments.

[This message has been edited by RAD (edited 06-17-2000).]