Yesterday was my birthday. The Lab Staff, no doubt hoping to stave off inevitable layoffs, chipped in for an antique Bordeaux. A 1966 Château Ducru-Beaucaillou.
It was wonderfully aromatic, with a perfumed bouquet of cedar, orange rind, leather and dried cherries that literally filled the room.
On the palate, this is on the downhill leg with neither much complexity nor density remaining. Faint, dried fruit flavors were supported by an oddly fresh, not acetic, acidity.
I can only hope I'm holding up better than this wine.