1966 Trimoulet St. Emilion

[TheEngineer]

A modest at best Grand Cru from a nice vintage. Frankly I had bought it to try what old Bordeaux tasted like and I was not holding out much hope that it was still alive.

I went to visit a friend in SF and took this along (imagine the age and travel shock on this poor bottle). We pulled it for dinner, Rutherford Grill with $0 corkage [img]http://wines.com/ubb/smile.gif[/img].

Wow...this thing was still alive. And it improved a bit with air. How to describe it....it had a darjeeling tea, colour was not that far off either, some earthiness, some sweetness still, and in the mouth, clearly past is prime, it was still enjoyable. Light on the tough, smooth and round, it was more like drinking a burgundy, more ethreal.

Amongst a number of wines that night (and I'll post those later), including a 2005 Schild Shiraz, a 98 P-Fuisse, and a few others, this stood out as the wine of the night just for the experience. Glad I could share it with a few friends. In fact, an Italian wine importer friend of ours immediately claimed that the wine put him....errrr.....in a lustful mood....... I kept my distance and that is such as Italian response to so many things [img]http://wines.com/ubb/smile.gif[/img]

[brappy]

Sounds good to me Eng..... I'm always game to try some older stuff. Always trying to puzzle out where this wine has been in its life.

Quite the opposite of young wines..... Always a good time.

mark

[wdonovan]

Glad to hear about the wonderful corkage. Oh yeah, the wine too. About mid 1980's is our average cutoff point. Earlier than that and all the fruit seems to have converted into leather and smoke which doesn't suit our taste ideally.