Very Old Bordeaux Tasting Feb 7 2010 ('61 La Mission Haut Brion, '62 Haut Brion, '59 Mouton)

Right, I'm not going to talk about all the wines on the previous post for 2 reasons: firstly there were a whole load that were crap, past their best, or that I didn't like; and secondly, if I did, then you would all die from extreme, mind-numbing boredom. And because I'm a sensitive, new-age man, I won't put you through that ordeal.

So, after a quick shot of Billecart-Salmon Brut Reserve to enliven the taste buds, I hit the whites, all of which were flabby, with the exception of the Chateau-Grillet (viognier), and that had no fruit. Enough about those, on to the Bordeaux.

First off:

1961 La Mission Haut Brion:

A dark ruby core going to a red-brick rim, with a big, aromatic, complex nose of bold, sweet fruit, tobacco, smoke, meat, spice and minerals, backed up by a full body and rich flavours, with soft tannins, a velvety texture and a very long finish. This is a big, rich and dense wine, it is extremely powerful, yet very elegant and refined (if that's possible), with all its elements in perfect harmony with one another. And given that it has such intensity of flavour it will certainly last for some time to come with good storage conditions. Absolutely Awesome!! This was my number 1 wine of the day.

And if you thought that was a big wine, then try this next one...

1959 Mouton-Rothschild:

This wine borders on the ridiculous. At 50 years of age it has a colour that almost defies belief, it is almost black with a purple rim, and it possesses very strong aromas of dark fruit (cassis, cherry), spice and mint/eucalyptus. This is a massively-extracted, syrupy wine, which seems to be pretty unevolved on the palate, has very big, dry tannins and high levels of acidity, extremely rich and opulent flavours, and will probably last for several more decades yet. Definitely a 'Wow!' wine.

2 bottles were opened at the tasting, with some variation, the first one was definitely a lot softer and less intense than the second. We were told that they double-decanted all the Bordeaux a couple of hours beforehand at around 9am, and by 12.30pm the second bottle was really starting to come into its own - it's definitely got some time ahead of it..

And finally, the last of the top 3..

1962 Haut Brion:

This had spicy, smokey, sweet and minerally aromas that were much softer and more elegant than the previous 2 wines, the core was also a deep garnet colour, moving to a red-brick rim again. On the palate there was much less sweetness than on the nose, there was much more of the earthy, minerally flavours, combined with some strong dark, and maybe a little stewed, fruit backing it up. The tannins were also fully integrated, there was some good acidity still, and a medium(+) body and soft texture, overall giving a most pleasurable mouthful of wine. Fully recommended if you can find, and indeed afford it.

One slight criticism I had of the tasting was that they poured these 3 wines together, but in the wrong order. They poured the '59, then the '61 then the '62, they should have done it in the reverse order in my opinion, moving up in body and concentration. Can't have it all though I suppose.

More to follow soon on some of the other wines...

Comments

[Danny]

Hey, thanks for your descriptions. The '61 Haut Brion sounds incredible! I can't wait to try it. -Hopefully when I'm rich enough, I'll buy two bottles, one for myself and the other as my secret weapon to charm the pants off of babes.