Between 12% and 13% alcohol, the 1955 Chateau Ausone Saint-Emilion was starting to dry out, but still offered good color with an amber rim, school-house brick, and tobacco aromas. It was soft and had a longer than average aftertaste scoring 17 Dionysian points on its scale of a possible 20. I tasted another bottle three months ago with four Dionysian Members; very similar aroma and taste.
Only Chateau Ausone and Cheval Blanc are ranted as first growths of Saint-Emilion. Merlot and Cabernet Franc do best in these vineyards and the wines age very well.
At 61 years old, the wine comes from a great Bordeaux vintage, and it aged like all the older-style Bordeaux wines age. The big-fruit, higher alcohol new style Bordeaux will not age as well. Savoring the summer sunshine from 1955, absorbed by the grapes and fermented into wine, is why people cellar some wine. Start today if you haven’t already. In vino veritas.
Crusted veal, and sweet potato with corn and peas. Simple enough to permit the wine to be the start of the show!
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