Beaucastel Chateauneuf-du-Pape 1990

Red, garnet rim.

Subtle, savory meat character (duck?), iron, cherry liqueur, forest floor - and sensory overload. I can't articulate everything that's going on aromatically. I'm reminded of Marcassin's '98 Marc Vyd Pinot (the best red wine I have ever tasted).

Iron and tannin in the mouth. This bottle was not cellared properly for several years, and that no doubt contributes to the lack of flesh in the mouth.

It is incredible to me that this wine survived at all, and says a great deal about the longevity of Beaucastel's best vintages.



$?