WTN: 1995 Ch. Magdelaine (St. Emilion)

1995 Ch. Magdelaine (St. Emilion) – I bought this wine in release and this is the first bottle out of the case that I have opened – I thought it might be time to check it out. Dark colour, a very pleasant cedary red fruit nose, with tobacco and mint hints – quite interesting. On palate I was expecting bracing tannins, but was quite pleasantly surprised when I found it to be quite smooth though with plenty of not too aggressive tannin. Nice lengthy finish. If you want to try one, you should decant it a couple of hours ahead to let it open up – I normally do that, taste a little when it is in the decanter, again in an hour and finally have it with dinner a couple of hours in, so I can monitor its progress. This should have a long and interesting life ahead.

[Jenise]

Did you deliberately wait 25 years to try one or is that a case that just got away from you? The so-much-wine, so-little-time trope would definitely fit your circumstances most of the time, but all the same, Magdelaine isn't exactly Cheval Blanc so I'm curious about why you waited THIS long.

As you know, we live in a wine monopoly here in BC, so if you don't buy wines early, may never come around again. I used to attend barrel tastings with samples brought over by Bill Blatch each vintage to get a leg up on figuring what I wanted to buy, then I'd grab it and cellar it. I preferred wines to age over forward wines and still have a bunch of unopened (or 11 bottle) case - 86 Meyney, 95 Chave, 95 Beaucastel etc.

When you have to plan that long into the future you try not to drink wines too soon. That's me and Orson - "No wine before its time!"

Bill said:

On palate I was expecting bracing tannins, but was quite pleasantly surprised when I found it to be quite smooth though with plenty of not too aggressive tannin.

???

Why were you expecting "bracing" after 25 years? Did the barrel tasting dissolve your dental enamel?

I said 'bracing' not mind/tongue deadening.

Remember that I prefer my clarets fully on plateau and well developed. Tannins that are too prominent (especially green ones) get in the way of enjoyment. The 95s have shown those in the past. The 86s still have them in some cases. Chacun a son gout.

[Jenise]

I understand your palate and your plans. But I still would have guessed you'd have dipped a toe in, say, five years ago.

Well, I can't do a lot of toe dipping when I have many other wines much further along and ready to drink, especially when wine drinking friends are isolating right now.

I didn't think the 95/96 Bordeaux were in any risk of going over the hill, so put my mind (and tongue) to older wines. I have probably a thousand bottles older than this one and it is a lot of work to try and hit the sweet spot. The younger stuff just gets a look-see once in awhile.

PS - I expect help with about a dozen cases of US wine older than this when you can....

[Jenise]

Well, I can't do a lot of toe dipping when I have many other wines much further along

It is my goal not to end up like that--to find myself drinking what I have to instead of what I want to. I *do* enjoy fresh young wines as well as the old dogs, and the variety of food that comes out of my kitchen requires a variety of both.

PS - I expect help with about a dozen cases of US wine older than this when you can....

At your service! Someday. (So near, and yet so far.) Btw, I constantly buy/look at wines of the type I'd save for a lunch tasting or ___ event, and they're really stacking up down here. Next time you see me, I'll probably have to bring luggage.

Sounds good to me!

BTW, some of those 'old dog' US wines are really good now - Etude, Spottswoode, Pahlmeyer, Togni, Viader, Shafer (yes, I know that last one isn't my style any more...)