Very Nice.
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Shortest post ever?
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I tried āNiceā but I wasnāt able to post. Hence āvery niceā
Peels off the mask and itās David Schildknecht on a burner accountā¦
I was so excited to read this thread, now Iām so disappointed
All right Todd. Because itās you, Iāll expand.
Didnāt suck.
Same man! I was literally just looking at this bottle in my cellar and thought āyou dont see a ton of notes on this wine - i wonder how itās drinkingā.
Come on @Mark_Golodetz , donāt make us beg!! 
First of all the Flannery lamb is incredible. I cook it simply sautƩed and then put in the oven for eighteen minutes. I had some duck fat left over, and fried some par boiled potatoes in it until crisp. Finally spinach with garlic.
Served with a good red wine.
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So true about the lamb.
The Haut Brion was purchased as a future from Sherry Lehman. I had tasted it en primeur and liked it enough to buy three bottles. Level high, cork intact.
Decanted for an hour, but as usual I took a sip immediately. Promising; harness leather and rosemary. Crimson color.
Once in the glass the nose was even more complex than my initial sip. Violets and red fruit, with those dominant notes of leather, herb and spice. Mature now.
Complex and beautiful, I have one bottle left.
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I donāt care about the HB - it generally has no flavor. BUT which cut of Flannery lamb? Was it the new rolled roast made out of the rib cap?
Jay you are a Philistine and unworthy of Flannery.
It was the deboned rolled loin.
Markās post:
āMeat and wine: yumā
Highly unlikely , arenāt those in NJ and still frozen?
Awesome, thanks Mark!
You planning to hold yohr last bottle for a while?
Probably for the holidays. Itās in a great place.
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Has anybody had the 1989 HB red, and how much air?