1996 Latour

[Stealthman]

A local retailer near me is having a French wine blow out. There is a bottle of 1996 Latour which I have gazed at longingly for close to a year now but wouldn't break down for $349. Well they have it marked down to $199 and it's a might tempting at that price. Here is the question, the store is a consistant 74 degrees and this bottle has been here for close to a year. Since this wine traditionally is capable of very long term aging would this temperature level have large negative effects or would it just mature in 60 years instead of 100?

[barnesy]

The wine should be fine. Wine is pretty resiliant, a lot more so than some people give it credit for. Another plus, the wine was kept at a constant temp. While 74 isn't ideal, its better than wild fluctuations. From what I understand, 96 was a good year for bordeaux, so the wine should have some aging potential, especially being from one of the big boys. Another thing to look at is how much you trust this shop. Is there a more clandestine reason for the markdown or is it on the up and up?

Most of what I am saying is just a decently educated guess. It will either be agreed with by the more expert members or be disagreed with. I'm sure you'll get the info you're looking for.

Barnesy

[winecollector]

I say go for it stealthman.... I would!

[winoweenie]

Stealthman. They have the wine priced now at what was probably their cost.Buy-Up, Drink-Up, Get Down. WW

[Stealthman]

Not quite sure if it's time to drink up yet, but that sucker has a new home [img]http://www.wines.com/ubb2/wink.gif[/img] Didn't have the heart to leave behind a '96 Haut Brion that was dirt cheap (well relatively speaking!) as well, that lil bugger was 2/3's gone by the time the filet came off the barbeque tonight. Still closed, but still, well you know...Haut Brion.
As a side note a couple weeks ago we picked up some '97 Rubicon at Costco for less than $80. My first Rubicon and I was very surprised. I guess I always thought this was a wine that was tough as nails for the first 5 to 8 years, but this was a delicate, delicious fruit bomb. Not entirely my style as I prefer the smokey, oakey, tobaccoey, leatherey, dry as a bone stuff, but still a wonderful, wonderful wine.

[Innkeeper]

According to some revelations Dan Berger has made in his last two newsletters, you may have drunk the Rubicon in the nick of time. He has promised to post something on the subject on this Board soon. Stay tuned.