Anyone have any experience with the 1960 BV? Plan on opening one in a few weeks (along with a 74) and curious if any recommendation on prep or service.
Hi Josh,
I had a bottle of the 1960 BV Reserve two summers ago and it was suprisingly good- about as vigorous as the 1958 is today (which was a far superior vintage) and still holding on to a fair bit of life. I did not organize the service of the wine that evening, so we decanted it in a smallish decanter and served immediatly- would probably take very well to M. Adouze’s method of slo-oxing for an hour or two- not longer. Like all of the BVs from their golden era, the 1960 is now on the slow decline side of the plateau, and was delicate, velvety and still had a fond memory of its former core of sweet fruit. Our bottle was not oxidative, but the wine was fragile and needed drinking up fairly briskly once we had opened it (which the four of us had not trouble doing). It is a very pleasant wine and a nice suprirse from a year without many stellar wines (for those of us born in this year), but is a long way out from its apogee.
The 1974 BV was indeed bottled over an extended period of time, according to old friends who started me on my wine odyssey thirty years ago and who were in the trade back in this time period (as well as avid collectors of the BVs from the decade of the 1970s). I have little reason to doubt the veracity of their reports. While their cellars were absolutely loaded up with cases of the BV Reserve cabs from the decade of the 1970s, they did not buy more than a handful of bottles of the '74 because of the reports of bottle variation brought about by the extended period of bottling (which occurred over a two year period, if my memory serves me correctly of their information at the time). IME, the '74, if one gets one of the earlier bottlings (and far more vigorous examples of the wine), can still be tasty in the way that Dan describes it- not world-changing, but a solid, old bottle of cabernet that is in decline, but not without a fair bit of interest in its more fragile state. My recent experiences with the 1968, 1970, 1973, 1975 and 1980 have all been similar- okay old wines which are now a shadow of the true glories that they delivered in their heydays. And one should not understate just how brilliant these wines were when in full bloom- amongst the most magical wines of that golden decade in California- but, they were not overly structured wines out of the blocks and the long hand of time has now had its way with them. Andre Tchelitscheff’s run at BV has to be one of the greatest moments in the long and superb history of California wine during this formidable epoch, but at this point, we do not have a lot of remaining wines from his peak stretch that remain extant. Probably the greatest BV still holding on to its prime from this era is the 1982, which at least out of magnum a couple of years ago, was still in full bloom and absolutely superb. If one is looking for a wine that is more than a mere echo of this great era at BV, the 1982 is the one that I would look for at the present time.
All the Best,
John
Thanks very much for the info!
I remember the 1974 was in short supply as well. My father, who had a retail business, tried repeatedly to get some; but the wholesalers would deliver the 1975 instead. He ended up with 3 cases of the 1975 and had to go to Napa to get some 1974. Those 1975’s were pretty good by the way. Drunk between 8 and 20 years of age. I learned more from that particular wine than all others since my father would open another bottle every few months or so and I could follow the aging curve.
No I don’t have any. Just trying to map out what I want to poach when I grt to visit Domaine Favre.
Thanks to all who posted. A lot of good, interesting info for me.
Paul Savage’s comment was spot-on. I feel stupid for not pulling the cork 24 hours ahead instead of opening and decanting. I have a '76 also, will drink it next winter (despite 3 inches of snow night before last, it’s too late in the season for me to pull any more old Cabs).
'74 Mayacamas is very great. So are '75, '76 and '77. At a vertical about 10 years back, these four consecutive vintages were the best consecutive vertical imaginable… except maybe for '58 - '60 from Inglenook or Charles Krug.
Dan Kravitz
Dan,
I would only give a bottle like this 2 - 4 hours head start, if you were going to be able to watch it develop further (if needed). If it was to be served around immediately, I would think about 5 - 6 hours would be about right… But that’s assuming a wine that is pretty delicate because of age…
A true classic. The last one I tasted was about 3 years ago. A little tired, but still very enjoyable.
Josh,
I opened 1960 reserve at a berserker offline 3 years ago and it showed quite well. It was slow-oxed for hours beforehand and had a bit more fruit than John’s ‘former core of sweet fruit’ (nice line!) It was the wine of the day for me.
I recall Dan mentioning on another BB how he liked the 1960 as well, but that comment was probably made back in the oughts.
Hi All,
We did our dinner last Friday night and,while not much of a formal note taker, the 1960 BV was general consensus wine of the night.
Full list of wines below (all byo’d except the opening wine):
Selosse Initiale (08 Disgorgement) - very generous purchase off the list by a last minute guest and showing all of the Selosse style with a little age. Oxidative, in a very good way, with a piercing acidity and a little of the cider notes that show on these wines with some age.
1935 Simi Cabernet Sauvignon - tons of tannin and structure and not completely devoid of fruit either. Overall was a little bitter on the finish but very fun to drink a piece of history and by no means bad.
1960 BV Reserve GDL - sweet cherry fruit and the best nose of all the wines served. extremely elegant wine and everything in balance.
1973 Ridge Monte Bello - whole different level of power after the first two wines and very structured and alive. Drinking very well now but after the BV a bit rustic.
1975 Ridge Monte Bello - corked…what a shame
1985 BV Reserve GDL - filled in for the corked Monte Bello. Some thought this might have been corked as well but I found it to get better with air so not calling it corked. A shadow of the profile of the 1960 but could tell it was cut from the same cloth. Guessing not a great bottle though.
1974 Mondavi Reserve Cab Sauv - also some debate as to corked but again improved with air before turning very herbal. Not the same as a bottle opened 3-4 years ago but at that age some variation. Actually got 1 WOTN vote (out of 8 people) and overall ended up as a nice experience for me.
1974 BV Reserve GDL - was a very good showing for this wine based on this thread and I would be happy drinking this and the 1960 anytime. Same profile as the 1960 but would say slightly further on the decline although still plenty of enjoyment left.
1974 Mayacamas Cab Sauv - from 375ml and still needs more age 
. This really is an ageless wine, all kinds of structure, fruit and power but for me was looking for something a little softer around the edges.
1987 Dunn Howell Mountain - go figure, a Dunn wine that actually seemed ready. Had everything the Mayacamas did but was actually softening to a great place and approachable. Also was perfect pairing for the braised short rib.
1991 Philip Togni Cab Sauv - downright juicy and, if served blind, likely to be guessed as less than 10 years old. Remarkable fruit but in a night with this line up seemed a bit out of place. Look forward to trying again in about 10 years, I think it had the balance to age well.
1985 Beringer Johanniserg Riesling Late Harvest Select - from 375ml. Have had a few of these older bottles and this was not as fresh as some others. Enjoyable but severely overshadowed by the Phelps.
1975 Joseph Phelps Johannisberg Riesling - holy ringer for aged German Riesling (and I drink a decent amount of older German Riesling). Petrol galore, in a good way, as completely mineral driven with only moderate sweetness.
1976 Freemark Abbey Johannisberg Riesling - even darker in color than the Beringer and more cloying on the palate…turning towards molasses and brown sugar without the needed acidity.
Yeah, for someone who doesn’t take detailed notes it was a mouthful but for a night like this it was worth putting some thoughts down .
Wow. What a night of classic California’s.
The color changed?
Yes, the wine got darker and lost some of the lurid orange color.
Dan Kravitz
Is that a normal phenomenon? I’ve never seen it, but I never drink wine that old.
I didn’t know about the multiple bottlings, but that explains the amazing amount of bottle variation I have experienced with this wine. I have several more bottles - is there a way to know when they were bottled?
The 69 is holding strong. One of the best Cali wines I have ever had. My notes…
Popped and poured. Clear ruby color. Right off the get go this showed a bright red fruit profile on the nose with cherries, red currants, pommegranate, herbs, and hint of leather. This kept filling in and becoming more interesting the best sips were the last ones after the bottle had been open three hours. Bright flavors of cherry, red currant, cedar, hint of tobacco, plum, leather, and a hint of dust. Finishes with resolved but present tannins and great balance. Absolutely stunning. If scoring 95+.
If you can find the 58, it is the stuff of legends. Have not had it personally but folks I trust said it is one of the best wines they have ever had from anywhere.
I see this in older bottles occasionally.