Both wines cost about $24 back then. That’s right, not $1,124, just $24. Both with 12% alcohol, and both are my last bottles of those years. The 70 scored 17 points on the Dionysian scale, and the 1975 scored 18 points. Great scores.
It was a comparison tasting, a mini vertical, of Chateau Lafite-Rothschild 1970 & 1975. Served with some new wine lovers who may never get the chance again.
Bothe were decanted half an hour before serving. Both were the focal point of the meal. The 70 had more leather in its aroma; the 75 showed some dark fruits mixed in with the tobacco aromas. I was surprised to see so much color after all those years. I bought the 1970 with Dionysian Joe Ingemi and Dionysian Phil Mazzoni who is greatly missed.
Rack of lamb, string beans, red-skin patotes were matched to highlight the wine’s flavors. It worked.
Of course they were decanted and nearly 50 year old wines had plenty of sediment. Some of it still shows in the photos stuck to the glass. Please leave a comment. Cellar some wines today. In Vino Veritas.
Adrienne Turner
John:
Curious:
Did you rate the wines with or without food?
I usually do my important wines without food because the wine will always be the big focal point for me.
IVV,
Adrienne
Robert Frank
Wow, what an evening that must have been. Around the late 80’s, I shared a bottle of ’63 Lafite with friends. It had been gifted to me a few years earlier by an acquaintance and I was suspicious of it as it was from an especially excreble vintage. Little sun and lots of rain at the wrong times.
Opened it up, didn’t decant, and tasted. We were surprised at it’s ethereal delicacy. Fully ready to drink (of course), floral, reminded of an old Bourgogne rouge.
After 15 minutes, started going downhill fast, and after 30 minutes it was no longer enjoyable.
It was an interesting lesson. Nowadays, they can make very good wine in poor vintages. Back then, I think it was mainly terroir. Those well draining soils were crucial to producing a drinkable+ wine.