Medoc

Garnet in color, mostly opaque and bright.  The nose is nice with cherries, slight black raspberries, and spice.  It is tight and took some time to open.  On the palate, the attack is slightly sweet but that calms down and midpalate has nice cassis and cherry fruit.  Firm tannins.  Soft texture.  Solid finish.  This needs a bit of time to come together.  I enjoyed it more than those I tasted it with.  Hold for a few more years and drink for seven to ten after that.  It might be interesting to try with a Potato Kugel.  

This is a producer that I am not familiar with although I believe they still produce wine today. That said, this was a very good showing for a 41 year old Medoc wine.  Purple/ruby/brown in color, mostly opaque and flat.  The nose is nice; earthy with black cherry fruit.  Medium bodied. Good balance.  On the palate, the fruit seems ripe/sweet.  Cherries, slight tobacco notes.  Deep-ish complexity.  Moderate finish.  This worked well with a Truffle Risotto.  

This is made from grapes donated by wineries who are members of the Commanderie in Bordeaux.  Really fun to start the Edwin's 1980's Bordeaux tasting with this wine.  Many in the crowd seemed to enjoy the wine (not me), the atmosphere (absolutely) or the opportunity to taste something cool while supporting a great charity (Edwin's)!  This was brown in color (think a bit darker than a wet tootsie roll).  The nose offered up some balsamic vinegar and warm attic dust.  Medium bodied.  On the palate, this was thin and dilute.  Not acidic or tart or off.  Really just not much of anything.  With

This has always been one of my favorite value Bordeaux wines almost always hitting above its weight class.  This is no exception.  Purple in color, mostly opaque and bright.  The nose has some nice funk with black cherries, and slight green bell pepper.  Medium bodied.  Firm tannins.  On the palate, black cherries, some cherries with just a hint of bell pepper and black pepper.  Nice balance.  Nice finish.  This needs some time and food to shine.  Give it a nice decant or a few years in the cellar.  Drink over the next ten.  It will work well with a beef stew or cassoulet.