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Average Retail:
$125.16 Details
W.Searcher Avg.: $125.16
W.Searcher Low: $125.16
W.Searcher High: $125.16
Avg Auction:
(of 6 listings - 96 months )
$89.36 Details
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1983 Leoville Poyferre Bordeaux Blend - France - Bordeaux - St Julien - Red - Second Growth

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France - Bordeaux - St Julien

Red Bordeaux Blend - Second Growth
Producer Notes

Classified as a Second Growth estate, Château Léoville Poyferré is a rising star in Bordeaux, well-known for its aromatic and velvety wines. In recent years, the style has leaned toward a more complex and rich nature, and the estate has been receiving increasingly positive reviews. The vineyards are planted to a majority Cabernet Sauvignon, with Merlot, Petit Verdot, and... More »

JR ...
Drink Dates
Comm: 2009-2009

JR ...
Source Jancis Robinson
Author Elsen
Site / Blog   Trust Rating 91.667%
Tasted On 11/19/2012

90 points Robert Parker: "This is a beautifully made wine, and certainly one of the two finest made at this estate during the eighties. The color is a healthy dark ruby/purple. A classic nose of overripe black currants, plums, and sweet vanillin is followed by a wine with considerable opulence, and a seductive, fleshy mouthfeel. The wine's low acidity and gorgeously pure, rich fruit with copious quantities of glycerin make for a beautiful tasting experience. Although the 1983 has reached full maturity, it exhibits no signs of drying out. Anticipated maturity: Now-2010. Last tasted 3/97." (Bordeaux Book, 3rd Edition)

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Author floober
Site / Blog   Trust Rating 100%
Tasted On 10/24/2009
Drink Dates 2009

colour: garnet with light tawny rim. nose: dusty oak. cedar. classic old claret. very muted red fruit. taste: smooth on the entry but with little weight or depth of flavour. nicely made but in decline. I have had better bottles of this before so feel that this bottle is not representative. grape skin on the finish. a bit backward. disappointing. REVIEW TEXT. this wine was much improved after 3 hours in the decanter. I have re-scored higher to reflect this improvement.

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
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