Scott@Mister A’s-San Diego

8.9

1971 vintage. Top shoulder fill. Used a Durand but fully saturated cork still required some clean up on aisle 7. Decanted and tasted after 5 minutes. Threw much much less sediment than expected. Decent color with a little browning. Tertiary nose gave way to similar flavors with it being very slightly brickish. In a holding steady phase where there is no shining light to chase after-everything is consolidated and filed away so you're tasting the interpretations of history. Instructive. 6.13.24. — 20 days ago

Josh Morgenthau

9.6

Transparent, singing. Ripe but tense. Truly top tier fruit. — 3 months ago

Vino Joe

9.3

Not the best Haut Brion. Very tight. Lots of sediment and lots of time needed for this to even start to open up. Decanted 4+ hours. Dense and thick. Ripe dark fruit. Strong earthiness. I liked it but it never found the top gear. — 5 months ago

Pooneet K

9.2

Nice but not quite at the true top level, especially given the price. Decanted 4 hours which is necessary at this point. Nice pairing with a big T-bone steak cooked in the Tuscan style. Could use more acid on the finish. Probably needs a few years to come together. — 25 days ago

juliette palin

9.5

tasted at Raspirav 2024
tropical fruit, light bubbles very airy
delicate floral quality, orange blossom and jasmine flower
cloudy with a fresh finish — 3 months ago

Meghan C

9.2

Purchased while visiting the winery in Aug 2023. Enjoyed Valentine’s Day 2024. — 5 months ago

FabianG

8.9

#unitedpolaris — 5 months ago

Robert Ahlstrom

9.1

Inky red orange with currants on the nose and palate. Opened up a couple of hours after uncorking with some sweet coconut shavings on top of the red fruits. Will continue to develop. — a month ago

Fiona Riley

10

Amazing wine — 3 months ago

Scott@Mister A’s-San Diego

9.3

1995 vintage. Great fill, foil and label. Perfect cork. From a top-notch cellar. Decanted and tasted over the course of two hours. Volcanic ash-styled sed vs chunky-style. Big funk on the nose that resolved after 7-8 minutes. Wine was showing decently (in the 69-72 degree range) but lacking any tannic structure. Placed the decanter atop an ice bucket bath to drop the temp down to 60 degrees or so. Took about 20 minutes but the tannins kicked in the door to say hello. Fruit components stayed constant. Pauillac tendencies were all there. As is the case often with older BDX, the decaying matter/leaves at the onset transitioned to graphite/lead pencil and espresso flavors. This was a superior bottle in great shape. Top of this wine’s specific bell curve. Comparable bottles would look to be drinking this well for the next 5-7 years without dropoff. Out of larger format…could possibly push this into 9.4 status. 2.5.24. — 4 months ago