TN: 1966 Pichon Baron

Steve_Saxon · December 3, 2009, 3:50am

After eating turkey for most of this week I thought a Flannery Pork Cap was called for and I wanted a bdx that wouldn’t overwhelm the meat.

Pop and Pour.

A real nice nose of cedar and cherries… Lots of spice, tobacco and coffee on the palate…for a 43 year old wine it’s holding up well after 90 minutes of being open. The finish is a little short but the tobacco is there. All in all a very good and interesting wine that went well with the pork.

Keith_A_k_e_r_s · December 3, 2009, 5:11am

thanks for the note steve. I have a bottle of this that I got off of winebid a year ago and have been looking for a reason to pop it. How was the fill level on it?

Steve_Saxon · December 3, 2009, 5:15am

Keith, it was base neck.

Btw, 2 hours into it and the fruit is starting to fade but it’s more complex.

Keith_A_k_e_r_s · December 3, 2009, 5:22am

steve, would you recommend a bottle airing of this for a bit or just pop n pour?

Steve_Saxon · December 3, 2009, 5:52am

I’d say pop and pour…because of that I"ve gotten hours of enjoyment out of it and can see the changes.

D_Walker · December 3, 2009, 7:50am

I thought you were only drinking burgs these days…

Steve_Saxon · December 3, 2009, 1:37pm

Yea but I have to drink through all that crappy bdx I own.

Glenn_L_e_v_i_n_e · December 3, 2009, 1:49pm

i am still waiting to be disappointed by a 1966 Bordeaux.