Scoring a gold 18+ points, the 51-year-old Bordeaux had 12.5% alcohol and was bought in December of 1976 for under $24. The 1970 Chateau Haut-Batailley was ruby-brick with a slight amber edge. After decanting, it sent up black currant, leather, spices, smoke, cedar notes, and black cherry pit.

It help together for over an hour after decanting and serving.

Again, served with grilled Australian lamb chops on spinach.

The lamb brought out the extraordinary flavors of the wine. This was an example of why you cellar wines. It is still holding even though it came into peak 20 years ago. I’m glad I saved it to share. In Vino Veritas.