This. I have experienced huge variance in the 96 Sociando, from wines that sounded a lot like Jurgen’s description and weren’t that great, to wines that were much better and felt like a very good year. I thought this was due to different sources and storage conditions but maybe not.
I agree; I’ve found the 96 SM boring, green and shrill. But it was drinkable, unlike the last few 86’s I’ve had. Those may have had storage issues, but were oxidized or otherwise dead. I like the '90 and the '95.
Just got a shipment of a few 96 Sociando from an auction buy. Interested to try them now, along with the much maligned 2000 Poujeaux I got…
This thread prompted me open a bottle, as I haven’t had the 96 S-M in about a year…
I’ll write a more detailed note once it’s had some air, but I have to say, I’m really digging these first few sips. Not a blockbuster to be sure, but I get enough ripeness to be content. The midpalate is a tad lean, but not dilute. It has the signature SM greenery- pine resin, pyrazines, black pepper, a little ash. Yum.
Ok, this won’t make you forget the 96 Pichon Lalande, but for the $30 this cost as recently as 2005, I’ll take it.
The following message acknowledges in advance that bottle variation is real and everyone’s palate is equally perfect for that person
This is a wine that Mr. Robert Alfert Jr. would love, I dare say. My bottle tonight of the 96 S-M is brimming with character. It really is the antithesis of a Rollandized wine. Folks who prefer modern-styled St. Emilion probably hate wines like this. I’m in love.
This wine is not perfect. Not by any means. It’s a little lean, a little green. But my bottle tonight (at least) is wonderfully aromatic and interesting. It is fresh and engaging. There is the essence of juniper and pine and woodsy notes. There’s enough fruit to be charming, but this is a food wine. And it has plenty of gravitas. In my opinion, it is a style of claret that should be celebrated, not hounded out of existence by market forces. To his credit, RMP has long appreciated this chateau and I thank him for that.
Incidentally, a vintage of S-M that fits Jurgen’s note for the 1996 could be the 2000, which was too lean to love for me last year. But I give the 1996 an overall score of 92 pts.
That does sound enjoyable, Pat. Interestingly, that’s almost how I view the 2000, which I defy anyone to peg as a 2000. I like it, but it is a lean and green machine, at least the 3 bottles that I have had. The 2001 vintage is much more enjoyable.
Pat’s notes reinforce my impression of the '96 SM, which is that it’s a wine right on the edge of having enough fruit to counterbalance the tannins/acids. So bottle and storage variation play a big role, because this is not a wine which will be a hit if any fruit at all is missing. When you get a “good” bottle, well stored and relatively “juicy” to start with, it’s a well balanced wine where the fruit is just enough to buffer the fresh herbal/green qualities. When you get a “bad” bottle it’s just thin and bitter. Opening a bottle is kind of like AFWE roulette.
As for the 2000 SM, I like that wine a lot, and I have never gotten the impression it is thin or lacking in fruit. What the 2000 is is very green, but every bottle I have had has had juice in the midpalate to carry that green quality. It’s like a green pepper sundae!
My case is from the future campaign and stored in an active cellar since release. The bottles don´t show any sign of mishandling. None.
I like Burgundy. And I like dry German Riesling. Therefore I have zero problems with acid in my wine. As long as there is enough fruit. That was´t the case in any bottle of 1996 SM I had so far. Unfortunately. 1996 Poujeaux, Lanessan, Potensac for instance are way better wines IMO.
To no one’s surprise, I’m sure, the 1990 vintage of this wine remains terrific. I got two cases at an absurdly low price – $180/case maybe? – and every bottle has been good, including some recently. I’ve put in blind tastings against supposedly much better wines and it has always held its own.
In the right vintage, SM is a steal.
The 1982 was magnificent last Christmas.
Larry,
I said in my initial post that SM is a stunner in many vintages – especially in the warmer years. Unfortunately not in the fine Left Bank vintage 1996. The people there missed the vintage.
barde haut 
TN: 1996 Sociando Mallet
A controversial wine. Those who think a good, aged, traditional Bordeaux is a medium-bodied wine that smells of green pepper, light cassis and pencil shavings with aromas of funky leather saddle (the kind that may have recently been used on an actual horse) and tobacco will be pleased. Those expecting something sweeter, bolder and longer will be disappointed. This comes off a little angular but also correct and pleasant, if all those things can be true of a wine.
I had another bottle last night (from a case held since release) and the above description captures the experience well. Although maybe not as sweaty as yours sounded. It was double decanted a few hours before a meatloaf supper. I find it starting to tilt acidic now, when I don’t recall it like that in its youth.
I’m not overly fussed, but I would now consider this a wine that needs food, rather than one that can be enjoyed with a book, or while puttering about the kitchen.
I concur, Arv.
Tonight’s bottle was totally lacking any green notes. In fact it was a very compelling wine drinking at peak for my taste. No problem with acids and it drinks well on its own.
Wish there were more posts like this. Good info and feedback. Lots of info that is legitimately helpful.
Just had the 2000 tonight, and it’s just fine. Those concerned about about green peppers and weediness or what ever should be drinking Cali wine and not chasing Bordeaux. For this wine, it’s still early. 20-25 years on is where you should start making judgments.
I would not call it a ‘concern’ but would observe that there are usually more pyrazine notes to S-M than other estates. I don’t pick them up in their neighbor estates St. Paul nor Charmail for what its worth.
I am quite tolerant but my recent bottle of the 2000 showed even more pyrazines that many other vintages of S-M.