by Dale Williams » Sat Dec 06, 2008 10:51 am
I was pretty exhausted when I got home Friday, but I perked up at the word "ribeye." Betsy served the meat over a watercress/parsley salad , with a side of roasted vegetables (beets, sweet potato, fennel and garlic). I opened the 1986 Ch. Meyney. Tannins have mostly integrated, though you can still get a feel on palate. Nose of cedar and a little forest floor, in the mouth clean red and black currant fruit and noticable acidity (this is more apparent earlier, as it warms towards room temp in decanter it gets rounder). Nice classic northern Medoc that stands up well to the meat; decent length, some minerally/graphite notes after a while. This has always been nose to nose with the '89 as my favorite Meyney, and I enjoy this a lot for the level. It's never going to be especially charming (hey, it's St Estephe), but for a hardy workhorse of a Bordeaux I'm very pleased. No need to wait, but I feel better safe drinking this over next 5-7 years. B+
Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.