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1961 Carruades de Lafite
Last Post 02-03-2007 04:39 AM byClaret. 5 Replies.
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wineismylife  Send Private Message
Arlington, TX
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02-01-2007 02:44 PM  
1961 Carruades de Lafite - France, Bordeaux, Médoc, Pauillac (1/31/2007)
WIMLNR,PURPLENR,NOWA,WS90

Tasted January 31, 2007 at home as part of my birthday dinner. Yes, this was a birth year wine. Opened at the table just as dinner was served and decanted immediately for sediment only before serving in a Spiegelau Authentis Magnum glass. Fairly significant sediment left in the bottle, leaving behind at least 4 to 6 ounces of wine due to sediment. The rest of the wine was slightly brownish colored in the glass with a fairly thick and clear meniscus but not a great deal of bricking that I could detect (interesting). Nose was heavily dominated towards leathery components with some cigar box and dried herbs and at one point some dried black currants in a quite pleasing moment. At the 25-30 minute mark it started to take on heavier notes of green bell peppers as expected. Glad we were finishing up by this point. Flavors of simple red cherries on the palate, later turning a bit tart such as red cherry tarts. Not bad or unpleasant, just not as one would hope. No tannins or acidity to speak of left at this point. This wine is obviously past its’ prime but I was surprised that it was actually still drinkable and showing some semblance of its’ former self. One thing I found interesting was the cork was saturated 2/3 of the way to the top, then looked “black” with dried on wine that was almost petrified looking with a small, almost trimmed edge at the top. Quite unusual. No evidence of tampering but just looked odd. Drink yesterday goes without saying. Rating withheld. It was a pleasure.
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Winetex  Send Private Message
Austin, Texas (pretty fall colors here)
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02-01-2007 03:10 PM  
Good to hear it was alive. Hope you had a great birthday.
Dave Tong  Send Private Message
Santa Clara, CA
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02-02-2007 12:49 AM  
Quote:

The rest of the wine was slightly brownish colored in the glass with a fairly thick and clear meniscus but not a great deal of bricking that I could detect




In that case someone needs to explain bricking to me, as I was under the impression it referred to the fact that the wine turns from bright red to a more brownish, "brick" red with age.
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wineismylife  Send Private Message
Arlington, TX
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02-02-2007 02:37 AM  
This is a good topic for discussion Dave. I'm basically in agreement with you on this point except one key statement in my tasting note. "fairly thick and clear meniscus". It's always been my understanding that bricking referred to exactly as you stated in the outer edges or "meniscus" as I call it. I dd see what you described in the body of the wine but not at the outer edges. That I would call bricking. Others?
Joe-----Wine is like potato chips around me...if it's open, it's gone.
Dave  Send Private Message
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02-02-2007 03:20 AM  
How about a little elucidation on this statement:

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At the 25-30 minute mark it started to take on heavier notes of green bell peppers as expected.




Expected in this particular wine? I have encountered green bell pepper in Bordeaux, but it isn't common in my experience and certainly not welcome!
Claret  Send Private Message
Reno, NV
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02-03-2007 04:39 AM  
Bricking is common in mature Bordeaux. Right now the great wines from 1989 and 1990 are showing a nice start to bricking with some ruby or garnet shades. Once these red hues dissapear with age or poor storage the wine will turn browner and move toward tertiary development.
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