I’ve had a fair amount of success with old bottles of Kenwood Jack London Cabs, and even a Pinot from the 70s.
Just had a '76 Artist Series last night, it was still hanging on and very good with lamb.
Thank you Michael @MChang
We’re opening 6 wines from 1975 in a couple weeks. You roll the dice and pray. If you’re into wine, its a fun thing to do on your birthday no matter the outcome. Even if the wines suck, a good time is had by all.
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Barolo? Seems like people have posted in the past on 62’s
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Thx Robert
Yes Barolo seems to be the winner for mature birth year wines with wines still amazing from 47, 58, 61, 64, 67, 70, 71. Even from now-defunct producers you can find enjoyable examples for around $100. And for a bit more you can have quite epic bottles from Conterno, Mascarello, Giacosa. I would also say German Riesling holds up very well.
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Such a great wine!
If we ever meet up when you’re in AZ I’ve got a 73 Beaulieu Vineyards Dry Sauternes with your name on it 
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Had a 73 mv 12 years ago, wasn’t crazy $$ at the time- was very nice, but died quickly with air. Not sure it was a pristine bottle
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I will definitely take you up on that!! Hopefully soon friend. Cheers
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Enjoyed this 1960 Ygrec (friend’s birthyear) recently and it was singing.
a dear friend is a 1973 birth year. I bought this 1973 in magnum for his 50th a couple of years ago. It was a fantastic bottle.
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epic year and epic producer - I would be happy to help you celebrate 
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I would add Borgogno to the list. Especially un-reconditioned bottles with the red capsules. We had a couple of ‘47s for 70th and 75th birthday celebrations that rocked. With old Barolo, you have to stand them up for a month or two and decant very carefully to avoid the fine, bitter sediment.
That should/could be amazing. 61 is perhaps the best vintage of the decade. 62 not so much…
Thanks for that. Timely in my case.
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Yes brilliant bottles. Borgogno is always solid. And I am so happy to hear you announce to the board how to prepare an aged Barolo. I can’t tell you how many times I ship these bottles to clients and then get the phone that the wine is shit. Yes the wine will be like that if you pop it the day FedEx delivers it. With these older wines especially they really need decant time of many hours to open up. I still have two left of those 47s and one 31. When to open???
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Also to the point of sediment we (Courtier Wines) has started selling the Jory Tool Kit which is a great compliment to the Durand. It cleanly siphons the wine resulting in zero sediment. Super cool.
Another factoid with old Barolo is to decant it hours in advance. I’ve had 50+ year old Barolo that was decanted 5-7 hours prior to a meal. That amount of oxygen time definitely helped.
What was really amazing is the wine changed color over that time. I can’t recall if it got lighter or darker, but it was quite something to see.
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