1957 Palmer and 1967 Petrus

23 Nov 2012:  We tasted some very delicious old Bordeaux on this trip and my highlights were: 1957 Palmer (in magnum) and 1967 Petrus. We were first served a 1967 Palmer (in magnum). Garnet core. A mature bouquet of tobacco, coffee, berries, leather, with just a hint of caramel. Still relatively well-structured, with a good level of acidity and a velvety texture. A wine that has reached its peak and will not benefit from further ageing. 17.5/20 By contrast, the 1957 Palmer (in magnum) showed a deeper hue, ruby-garnet. The nose needed some aeration to open up to a perfume of floral, spice, tobacco, blueberry, coffee, cedar and leather. Still showing vibrant acidity and an incredible structure of fine velvety tannin, framing the generous sweet fruit that is still evident on the palate. This tastes so much fresher and energetic than the 1967, almost as if it should have been the younger vintage of the two. This wine continues to develop in the glass, and an hour later, it was still tasting incredibly fresh and harmonious. A wine that offers great enjoyment now and over the next 8 – 10 years. 18.5/20 (Note: these 2 magnums were ex-Chateau and were served at lunch at the Chateau.)

On the same evening, we had a bottle of 1967 Pétrus, a bottle that we had brought over from Hong Kong (yes, to drink in Bordeaux!). This bottle had covered quite a distance – it was bought at auction in the US a while ago, then it was recently shipped back to HK after Hurricane Sandy wreaked havoc in New York (particularly the warehouse of one of the auction houses!) and had endured travel time in my suitcase, from HK to London, and France. Deep ruby-garnet hue. Hallmark bouquet of truffle, liquorice, blueberry, cedar, leather, lifted by the a floral touch of dried rose petals. On the palate, the wine flaunts great intensity of flavours, framed by the mouthcoating texture and firm acidity keeping a balanced, poised and elegant structure. Slightly drying on the persistent finish. A glorious wine that is drinking at peak now and over next 8 – 10+ years. Surprisingly good for the vintage. 19/20

On the same evening, we also enjoyed a bottle of 2007 Haut Brion Blanc. Pale gold. A richly intense nose of smoke, sweet hay, gooseberry, fig, pineapple and a touch of honey. A full-bodied wine, waxy texture, lush and concentrated, balanced by firm acidity. Incredibly long finish. Can be enjoyed now but will certainly benefit from some more bottle age…….a wine that will last a long time. 18/20