1964 Haut Brion

[SF Ed]

I was born 60 years ago today, and to celebrate the day I opened my last bottle of 1964 Haut Brion along with a Flannery NY strip.

Luckily it was a sound bottle with decent color (brick red with a clear rim). Not much on the nose but fine flavors in the mouth, with red fruit, some tannins still left, and zero oxidation. Lots of umami, fairly light bodied, graceful, complete and tasty.

This was better 10 years ago (just like me, probably), but still excellent and a joy to drink.

SF Ed

[JimHow]

Happy Birthday Eddie.

[hautbrionlover]

I had the 1964 HB at a colleague’s house a number of years ago and I remember being very excited about how well it was showing. I am glad to hear that it’s still giving pleasure.

[Nicklasss]

Joyeux anniversaire Ed.

To me, you’ve always been a great guy, and it is not 10 years before or now or 10 years after, that will make me change my mind.

Enjoy your b-day and looking forward to see Lisa and you soon.

[dstgolf]

Happy Birthday Ed. Sounds like the wine is in the twilight of its life as well!

[Comte Flaneur]

Happy birthday Ed, welcome to your seventh decade on planet earth. Nice way to celebrate. Do you have many 64s left? It was a great vintage in the right bank.

[Tom In DC]

Happy birthday, Ed! Great to hear that the '64 was up to the task.

[William P]

Welcome to the Big 60.

Bill

[stefan]

Happy Birthday, Ed!

1964 Haut-Brion was the first First Growth that Lucie and I drank, way back in 1970. At $10, it was far and away the most expensive wine purchase we had made up to that time.

[SF Ed]

Thanks everyone!

And Ian, while I still have a number of 1964s, that was my last top tier one. Most of the 1964s I have now are from Barolo. Only 1964 Bordeaux I have left are Troplong Mondot and Canon La Gaffeliere, both of which were not at the top of their game back then.

[Claudius2]

Happy birthday.
Nice way of celebrating it.
Cheers
Mark

[DavidG]

Happy Birthday Ed. Many more.

[AlexR]

Happy birthday Ed.
That's a real benchmark of a Bday and birth year wines are always special, however good they are intrinsically.

I once had lunch at Ch. Margaux and the wine with the cheese was my birth year (1953).
I felt that if I died then and there, I would die happy .

All the best,
Alex

[Jay Winton]

Happy birthday. 60 is nothing, try 65. Isn't nice to have good bottles cellared to celebrate those special occasions.

[tim]

Happy birthday Ed!