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Château Pichon Longueville Comtesse de Lalande Pauillac Red Bordeaux Blend 1996 (1500ml)
Ratings on Delectable
James Forsyth 
1996 Pichon from Magnum. Never a bad thing... Tons of leather, tobacco, game, sage. Beautifully resolved tannins. Long finish. This is a truly classy wine.
1996 Pichon from Magnum. Never a bad thing... Tons of leather, tobacco, game, sage. Beautifully resolved tannins. Long finish. This is a truly classy wine.
9.8
Greg Gregory
Drinking wonderfully. In a great spot.
Drinking wonderfully. In a great spot.
9.4
Aaron Tan
My palate has failed me this time. Had a sip of this blind and guessed it to be a 20 yo Barolo. In hindsight, it isn't really Nebb. Perhaps the volatility and dried out fruit threw me. Oak seems pretty prominent and perhaps fading - that pencil shavings, chocolatey, sort of creamy character. Fully resolved tannins. Can't say I enjoyed this much. Probably a bad bottle. NB: Took this pic from Winehouse
My palate has failed me this time. Had a sip of this blind and guessed it to be a 20 yo Barolo. In hindsight, it isn't really Nebb. Perhaps the volatility and dried out fruit threw me. Oak seems pretty prominent and perhaps fading - that pencil shavings, chocolatey, sort of creamy character. Fully resolved tannins. Can't say I enjoyed this much. Probably a bad bottle. NB: Took this pic from Winehouse
8.8Arturo Lopez
Intense and hint of pepper.
Intense and hint of pepper.
9.2
David T
Independent Sommelier/Wine Educator
It’s a B-day double dip of Pichon Lalande. Following up the 89 with the 96. I Coravined this 96 about a year ago and put it back because it wasn’t ready. I still feel that way, but my trust in Coravin has been a little shaky lately. So, I figured I’d I finish it just in case the Coravin advanced it too far or to spoil as I’ve experienced in the last year. On the nose; scorched earth, spearmint, cigar, dark currants, well baked blackberries, dark cherries, black plum, black raspberries, cherries, strawberries, steeped black tea, slight tarry notes, herbaceous character, soft, subtle spice, dark chocolate, black licorice, expresso grounds, cedar, used leather, dry, decayed & fresh red florals with fresh violets. The body full and putting on weight as it continues to open up. The tannins have softened & are rounder but still have big teeth. The structure, length, tension are still quite big. The balance is in a very good spot and will continue to evolve to a better place. The palate fruits are like the nose with lots of dark currants. Well baked blackberries, sweet & sour dark cherries, black plum, black raspberries, cherries, strawberries, steeped black tea, slight tarry notes, scorched earth, spearmint, cigar box, herbaceous character, soft, subtle spice, dark chocolate, black licorice, expresso grounds, cedar, used leather, dry crushed rocks, dry river stones, dry, decayed & fresh red florals with fresh violets. The acidity is round & well done. The finish is big, thick, rich, long with split evenly with dark currants/earth and lasts minutes. Still needs at least 5 years plus in the bottle to really get to a sweeter spot with another 15-20 years ahead. Personally, I’ll wait 10 years to open another. Photos of; Pichon Lalande, Virginie de Pichon Longueville Comtesse de Lalande, their library cellar I’d love to spend a weekend opening bottles and their barrel room. I remember being at dinner about 8 years ago where their Director told us they had recently opened three bottles of 1897 and one was still good! Wish I’d been in line with a glass.
It’s a B-day double dip of Pichon Lalande. Following up the 89 with the 96. I Coravined this 96 about a year ago and put it back because it wasn’t ready. I still feel that way, but my trust in Coravin has been a little shaky lately. So, I figured I’d I finish it just in case the Coravin advanced it too far or to spoil as I’ve experienced in the last year. On the nose; scorched earth, spearmint, cigar, dark currants, well baked blackberries, dark cherries, black plum, black raspberries, cherries, strawberries, steeped black tea, slight tarry notes, herbaceous character, soft, subtle spice, dark chocolate, black licorice, expresso grounds, cedar, used leather, dry, decayed & fresh red florals with fresh violets. The body full and putting on weight as it continues to open up. The tannins have softened & are rounder but still have big teeth. The structure, length, tension are still quite big. The balance is in a very good spot and will continue to evolve to a better place. The palate fruits are like the nose with lots of dark currants. Well baked blackberries, sweet & sour dark cherries, black plum, black raspberries, cherries, strawberries, steeped black tea, slight tarry notes, scorched earth, spearmint, cigar box, herbaceous character, soft, subtle spice, dark chocolate, black licorice, expresso grounds, cedar, used leather, dry crushed rocks, dry river stones, dry, decayed & fresh red florals with fresh violets. The acidity is round & well done. The finish is big, thick, rich, long with split evenly with dark currants/earth and lasts minutes. Still needs at least 5 years plus in the bottle to really get to a sweeter spot with another 15-20 years ahead. Personally, I’ll wait 10 years to open another. Photos of; Pichon Lalande, Virginie de Pichon Longueville Comtesse de Lalande, their library cellar I’d love to spend a weekend opening bottles and their barrel room. I remember being at dinner about 8 years ago where their Director told us they had recently opened three bottles of 1897 and one was still good! Wish I’d been in line with a glass.
9.4David T
Independent Sommelier/Wine Educator
It's hard to follow the 91 Palmer in the same night back to back. Especially, five years younger. Not quite a fair race. This is absolutely one of my favorite Bordeaux producers. As the 96 opens up, it's getting better and better. It's definitely a great steak wine but good one it's own as well. The 96 still needs another 5 plus years in bottle to, "be all it can be." Tannins are still a bit chewy. It's thick, heavier blackberries, black plum, dark cherries, a touch of blue fruits, cherries & strawberries, dry stems, tobacco, leather, cedar, dry lavender & fresh violets, anise, expresso roast, black earth & stones, powdery crushed limestone, burnt ambers, graphite, spice, cinnamon, clove, nice acidity, still fairly big structure, tannins, long length and a good finish that will improve with more time in the bottle.
It's hard to follow the 91 Palmer in the same night back to back. Especially, five years younger. Not quite a fair race. This is absolutely one of my favorite Bordeaux producers. As the 96 opens up, it's getting better and better. It's definitely a great steak wine but good one it's own as well. The 96 still needs another 5 plus years in bottle to, "be all it can be." Tannins are still a bit chewy. It's thick, heavier blackberries, black plum, dark cherries, a touch of blue fruits, cherries & strawberries, dry stems, tobacco, leather, cedar, dry lavender & fresh violets, anise, expresso roast, black earth & stones, powdery crushed limestone, burnt ambers, graphite, spice, cinnamon, clove, nice acidity, still fairly big structure, tannins, long length and a good finish that will improve with more time in the bottle.
9.4
Nico J. Snyman
Classic, rich, intense, showing some oak, beautifully balanced though, needs some more time to really shine, but still drinking so well right now.
Classic, rich, intense, showing some oak, beautifully balanced though, needs some more time to really shine, but still drinking so well right now.
9.4
Fredrik Johansson
Winemaker Staglin Family Vineyard
Singing and just hitting on all cylinders. Great dark fruits and balance. Supple. Still fresh and vibrant. LOTSA life left in this one.
Singing and just hitting on all cylinders. Great dark fruits and balance. Supple. Still fresh and vibrant. LOTSA life left in this one.
9.5
Robert Cunningham
Wine Educator DeVinimus, Wine Workshop
Lovely wine. Drinking very well. Balanced.
Lovely wine. Drinking very well. Balanced.
9.2David T
Independent Sommelier/Wine Educator
Another dinner with green bell pepper. The GBP faded some over the night as the wine opened up.
Another dinner with green bell pepper. The GBP faded some over the night as the wine opened up.
9.3
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