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In Reply to: 2000 Bordeaux posted by westrex on February 21, 2003 at 09:15:02:
There's a bit of difference between a $12 Fronsac and a Paulliac.Maybe you can't wait, but you ought to be planning on several years, half-dozen or better, before you pull the corks on your big guns.
Follow Ups:
Some of these 2000 Bordeaux should be cellared for some years, but I've found many to be so good that decanting or letting breathe for an hour and a half to two hours reveals a great wine that is quite drinkable now. Sure, they will be magnificent in a few years (or more, depending on the wine), but I am not averse to opening one or two now.
I tasted about 50-plus of the classified growth wines before they were released in the U.S, and they were very consistent, delicious and big, with much tannin. When I have tasted some of the same wines that are available on the wine store shelves, they already seem to be closing up and tasting less generous and forward. While a very good wine will probably be able to be enjoyed at almost anytime in its lifetime, I believe that most of the top growths,which the Lynch-Bages and Pichon-Longueville certainly are, will need about 10-25 years (depending also on storage temperature and other conditions) before they really open up.The 2000 bordeaux are not unlike the 1961's which took 15-40 years for development. The best 1961's (all the first growths plus a handful of others) were/are probably better than the best 2000's but I have never seen such a high overall quality across the board as the newer vintage.
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