Jan 10, 2013
1967 Delas Chatauneauf-du-Pape
Try to imagine a wine, one that has been touched by oxygen, but not too much. Plenty of oxidation in this one, just enough for the wine to enter a state resembling the taste of a dry sherry.
Notes of black tea, raisins, smoke and cigar box in it, along with strawberry juice and burned sugar, in a thick mouth feel. Medium length. Some pepper notes too, presumably from the Shiraz content in it. Like spicy meat soup. Tannins are fully integrated at this point. The wine still has great acidity.
We drank this just before Christmas, thus the season could not have been better considering the raisins tasted in this wine. A bit of orange emerges on the palate after letting it breath for 1.5 hours.
Brown color with a hint of red left, check out the bottom photo on the right. I did remember to take a photo when there was a few drops left, ok better late than never.
The wine is 20 years past its peak, however not dead and still enjoyable if old wines suit your palate. Due to oxidation, plenty of sherry feeling in this one. Which is certainly not surprising. It is nice that the wine has lived this long. However the friends I drank it with did not like it that much, the oxidation feeling taking a center stage in our conversation. So again, you are able to find good conversations about wine around this one. Interesting.