Hi, opened a Ch Potensac 1978 on Saturday with friends over dinner.

Wow, this vintage is still so fresh with a lovely evolving palate, plenty of fruit and the tannins are just there still holding everything together !!
Great nose and length.

Wish I had a dozen more, Potensac never fails even with poorish vintages.

Also had a Ch Borie from the Pauillac 1983.
Opened one last year which was corked, pulling the cork I thought the same as it was very easy to pull.
Decanted for 3 hours, had a quick taster all fine.

Another Hit, loads of farmyard on the nose with an amazing deep brown edge going down a long way on the glass.
Some fruit but not as well balanced as the Potensac, length was good too !!
(2 left in the cellar will try another at Christmas I think)

Richard

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He who knows all the answers has not been asked all the questions.

With a 78 Potensac, you ought to keep more notes Richard

http://www.thewinedoctor.com/bordeaux/potensac.shtml

Of lesser vintages, Winedoctor say that even Potensac '94 was acceptable

Many of these Medocs and Moulis wines were awarded "Exceptional" status, Potensac being one, Poujeaux another. If you can find a list somewhere, it's worth keeping, cos the lawyers rubbed out the designation awards when it became apparent that some of these were nicer than some of the 5th and 4th growths.
Lawyers did not manage to extinguish the designation from earlier David Peppercorn reference books in circulation.

32 years of age and still surviving quite well - amazing.

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Duncan

Dunc,

Saturday became a total blur in the end. My TN`s are never great though.
I have to many wines and always forget to write down the basics just try and recall from memory.

I also opened a Milliere CDP 2000, a Croix Du Mayne 01 and a Peyrabon 05 plus a Champagne to start with and a 1990 Port to finish off with.

The CDP was poor and have half a bottle to try tonight.

Just bought a 1964 CDP Duvigneau for Christmas time hopefully !! Level is good vintage is good so hopeful on this one. Also two 67`s St Em`s for my 50th in 7 years time plus 2 1962 left banks and a 82 La Serre. Nice parcel to open this morning !!

Dunc let me know if you are ever passing my way always welcome as a stop over for Scotland etc and can open something interesting to try !!

Richard

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He who knows all the answers has not been asked all the questions.

Dunc,

Weird the CDP I tried again on Monday evening had the taste of being corked but this didnt show on Saturday ??
Whats happened to the wine over the 48 hour period.

It was strange on the Saturday so we left it alone, it wasnt corked then though ??

Dunc/Mel any ideas ?

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He who knows all the answers has not been asked all the questions.

Just a stab at it.....

The 2000 CNdP vintage produced dry wines - so maybe that wine was just too savoury, and the fruit had died, so when open for another 48 hours, oxidation killed what little remained - bretted out as well. Was it lacey ? broken-up - old St Emilion cooked from years in a stupid kitchen rack goes that way

I only realy appreciate bret on a ripe and juicy wine, if the wine starts out very savoury as well as tannic, then

Was that wine expensive ? Had you stored it since 2002 ?

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Duncan

Dunc,

It was pretty dry thinking back so I guess you nailed it !! 48 extra hours has killed it totally.
Stored from release in a UK University cellar cant really say much more about that though.

Cant recall what I paid but would expect it to be around £14/17 mark.
I have just bought a 01 to try for £14.00 from them.

I have another one left in the cellar would you leave it for another 5 years or try again later in the year ??

Regards
Richard

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He who knows all the answers has not been asked all the questions.

Dunno, was 2000 a "coming round" vintage with further age ? Is there bottle variance with that property's vintage. Too many variables.

To be honest, I'd try and move it on ebay if it's got a traditional an historic label. Some drinkers seem to like the hard mouthed overly dry ones with beef stew.

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Duncan