Still drinking well after 50 years. In fact, this bottle drank better than the last one I had. Well into the tertiary spectrum. I decanted half and left half in bottle. Surprisingly, the portion in the decanter drank better than that in the bottle after 4 hours. Dried orange peel, leather bureau and cedar spice. Tannin has completely melted away and acidity held in check. A contemplative drink. Paired it with steak. Overpowered by the food. Drinks better on its own or with milder meat like veal chop.

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Tasted at the Château Palmer vertical in London, the 1970 Château Palmer (again) disappoints compared to marvelous showing in the 1990s, suggesting that its decline has been far more rapid than say the 1966 or the 1961 even. It has quite a deep hue with brick rim. The bouquet starts well with a succinct nose: pomegranate, wilted violet and bay leaf, nicely defined, if lacking horsepower. The palate is medium-bodied with a lightly spiced entry. It does not own the finesse or complexity of those aforementioned vintages and it seems to lose some of its flesh and concentration to what is an austere, drying finish. There is nothing terrible here, but it is a Palmer that has obviously seen better days. Perhaps larger formats are continuing to offer pleasure? Tasted May 2015.

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