MOSTLY LYNCH-BAGES VERTICAL
@ Taste Restaurant,
Albany, NY, 3/31/2011
My regular Albany area group met at a fairly new restaurant in downtown Albany for a vertical of Lynch-Bages.
All the wines were generously supplied by 2 members,
one of whom mistakenly brought the 1978 and 1982 Grand-Puy-Lacoste instead of Lynch-Bages.
Dinner began a little after 7pm. The wines were served sighted.
The rooms for private parties at Taste are on the top floor of the building.
Click on an image with a border for a larger view of that image.
Sign on the entrance to the first floor for us to find our room.
View west from the top floor (from restaurant website). View east (from restaurant website).
Click on an image with a border for a larger view of that image.
Steve, Bob, and Mike with Stuffed Mushroom Starters.
Bob, Mike, Lary, Mike, Bill, Bob.
Bill, Bob, Joel, Tom.
FLIGHT 1
With Kobe Ravioli (though there's only one) with Truffle & Chestnut Emulsion.
Staff trying to serve the Kobe Raviolo while Joel taps his iPhone. (Kids today!)
- 1975 Château Lynch-Bages
[Double-decanted 4pm.] Gorgeous nose of cherries and forest floor. Lovely sour cherries.
Not a great wine, but very nice and quite surprising for a 1975. (91 pts.)
- 1978 Château Grand-Puy-Lacoste
[Double-decanted 4pm.] Dirty nose. Tarry, tannic, a touch of oxidation. Not enough fruit left.
If this were blind, I would have thought this one to be the 1975. (76 pts.)
- 1979 Château Lynch-Bages
[Double-decanted 4pm.] Earthy, woodsy nose.
Pleasant and sweet, but marred by something musty in the mid palate. (78 pts.)
FLIGHT 2
With Coriander-Crusted Ahi Tuna with Pressed Watermelon, Avocado Paint, & Micro Cilantro.
- 1981 Château Lynch-Bages
[Double-decanted 4pm.] At first I thought something was very wrong, but it was the glass.
Luckily, there was enough left for a 2nd pour. Gorgeous, complex nose.
A touch bitter in the mouth, but overall quite lovely. Drink up. (92 pts.)
- 1982 Château Grand-Puy-Lacoste
[Double-decanted 4pm.] Restrained, but big black fruit nose. Big and thick and the mouth.
Rich and complex, with a long ringing finish. Has a class to it that most of the Lynch Bages do not.
WOTN for me. (97 pts.)
- 1986 Château Lynch-Bages
[1.5 hours in a decanter. Half hour in an open bottle.] Big, dark, black fruits. Thick, silky and gorgeous in the mouth.
Really just starting to unwind and strut its stuff. If you own it, give it a try. The best Lynch so far tonight. (95 pts.)
FLIGHT 3
With Coffee-Dusted Duck Breast and Foie Gras with Caramelized Banana Puree & Torchone [sic].
- 1996 Château Lynch-Bages
[3 hours in a decanter.] Dark black fruits. Thick tannic and young. Needs another decade. (93 pts.)
- 1999 Château Lynch-Bages
[2 hours in a decanter. 2 hours in an open bottle.] Very young and tannic. Rich, but needs 10 years. (93 pts.)
- 2001 Château Lynch-Bages
[2 hours in a decanter. 2 hours in an open bottle.] Black fruit. Tannic. Nice balanced.
Young but should be ready to drink before the 96 or 99. (92 pts.)
- 2002 Château Lynch-Bages
[2 hours in a decanter. 2 hours in an open bottle.] Very young.
Lots of fruit, but a stemmy quality that I don't like. (89 pts.)
FLIGHT 4
With Grilled Filet of Beef with Crispy Shitakes, Braised Lentils, and Ash-Roasted Eggplant Sauce.
- 1989 Château Lynch-Bages
[Double-decanted 4pm.] Big and structured. Tannic and impressive. Very long.
Probably better in 5-10 years. (95 pts.)
- 1990 Château Lynch-Bages
[1 hour in a decanter. Half hour in an open bottle.] Much sweeter than the 89. Delicious, long sweet, black fruit finish.
A joy to drink tonight and for some time to come. (95 pts.)
- 2000 Château Lynch-Bages
[3 hours in a decanter. 1 hour in an open bottle.] LBOTN (Lynch Bages of the Night) for me.
Awesome chocolate and black fruit nose. Just delicious with a long riveting finish.
Young, but no reason to wait. (96 pts.)
DESSERT
SUMMARY
Some delicious wines are made at Lynch-Bages, but I do think they lack the breeding of better Bordeaux,
something particularly notable about the 1982 Grand-Puy-Lacoste.
Posted from CellarTracker
All original content © Ken Vastola
