Well this wine has seen plenty of talk among the critics over the years. I know Michael Broadbent is not a great fan and I believe Parker likes it, but does not rave about it. Well I had my first taste of this first growth from the '86 vintage last night. It was a pure treat.

Half the bottle was decanted and the other half kept in bottle. It was consumed over a 90 minute period. This wine has eucalyptus, large amounts of tobacco, cigar box, fine pebbles of gravel, classic Italian luggage leather, cassis, melted tar and asphalt with limestone intermixed with plum, bing cherries and brambly fruits galore. The high acidity and tannins suggests this wine has a long life in front of it. Some have said the tannins are too gripping. They are certainly in the forefront but not obtrusive in a negative way. As we got to the bottom of the bottle a wave of soy sauce and liqorice just waved out of the glass. BTW this went extremely well with the lamb filled ravioli's. I would rate this bottle 94-95pts and would like to revisit it in 2013.

IW

IW, I've only had two 1986 Bordeaux, a bottle of Gruaud-Larose and Margaux, and found them in need of serious aging, but that was three or four years ago. I take it from your notes you feel the Haut Brion is drinking well now. Something to think about. Thanks.

Have to wonder if 86 will be another 75. I did not buy any due the the tannin levels. I had an 85 HB recently that was really in it's prime.

I sure hope not. I have a case each of the Mouton and Gruaud-Larose, and 11 bottles of the Margaux.

Board_O, I'm clearly no where in your league of knowledge when it comes to Bordeaux but, FWIW, I think the 1986 Talbot is stunning now.

a

Glad to hear it, whiner. I have one bottle. How much time in the decanter did you give it?

It actually wasn't decanted, but if my memory serves, it was best with about 3-4 hours of bottle air.

a

B-O,

Depending on how many bottles you have I would open one now, decant for 1 hour and consume slowly thereafter. Is the wine at its plateau? IMO no, but with proper air and food to match, it certainly puts a large smile on your face. I look forward to hopefully trying this again in 5-10 years.

IW

Thanks. I don't have any of the Haut Brion, but I have one bottle of the Talbot that whiner mentioned. I'm well-stocked on the vintage though with a case of Mouton, a case of Gruaud-Larose, and 11 bottles of Margaux. I believe I have 2 or 3 singles from that vintage also.