1976 Chateau Chevalier Cabernet Sauvignon

Last Tasted 12/91 This wine must be a California oenologist's nightmare. A huge, leathery, meaty, complex nose also exhibits evidence of the "brett" yeast, which is usually only destroyed by a flavor stripping, eviscerating, sterile filtration. Brett, which is frequently found in small quantities in great European wines, clearly adds complexity if not permitted to get out of control. You be the judge. This wine, from a winery that is no longer in existence, is remarkably young, amazingly rich and complex, with tons of extract, and a full-bodied, glycerin-laden, explosive finish. The tannins have melted away, and the result is a fully mature, stunningly rich and fragrant wine that is capable of lasting at least another 10 years.