Getting ready to tuck into a strip steak and some caesar salad, so I thought a mature Bordeaux might be just the ticket. Still a dark red at it’s core, fading to translucent red as you move away from the middle. One of those great Bordeaux noses, with iron, graphite, black & red fruits - a lot going on here. Then very sweet entry on the palate, framed by nice acidity. Nice finish, although perhaps a touch thin on the back end. Still very nice, and at least IMO, fully mature, so there really is no reason to continue holding this wine if you have any. Should be great with the steak ![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
Bob,
Thanks for the note. I only have one of these in my celler and was kind of thinking about cracking it. Looks like now is a good time.
Had this back in late Feb/early March and agree it’s in a great place right now. Drink up!
It’s a long time since I tasted this one, but it is a delicious wine, a superb effort in this vintage. I have found recent vintages of Branaire-Ducru - 2004, 2005 and 2008 in particular - to be really promising, but back in 1989 they really pulled this one out of the hat. As good as many better-ranked St Juliens, IMO.
I have one of these in the cellar, along with 2 of the 82’s. I am planning on opening them anytime.