Page 1 of 1
1963 Calem
Posted: 11:12 Wed 09 Oct 2013
by jdaw1
To celebrate the Quinquagenary of AHB, he arranged a horizontal of 1963s in Wokingham at
The Cantley House Hotel (evenings of Friday 11
th and Saturday 12
th October 2013) and
The Walter Arms (lunch on Saturday 12
th), and two evening Champagne tastings for our better halves. Sadly the venue was not able to accommodate all he would have liked to have invited. Diaries had been blocked since early 2012, and bottles had been gathered for most of a decade before that. A splendid weekend indeed.
Partial links:
•
Review of the event as a whole, which starts with a full set of links;
•
Placemats (and
parameters by which constructed).
Re: 1963 Calem
Posted: 17:25 Sun 13 Oct 2013
by jdaw1
Re: 1963 Calem
Posted: 17:25 Sun 13 Oct 2013
by jdaw1
Re: 1963 Calem
Posted: 23:18 Sun 13 Oct 2013
by jdaw1
Some links:
•
Review which includes links to the Champagnes;
Placemats and their
Parameters;
• Fri evening 1963s:
VS QH GC Ck G |
Kh Pç Mg Av F |
RV Rs S Dl Cn;
• Sat aftern’n 1963s:
Sb RVi RCV Ad RO |
Dm BBR T Cr Ni |
Mk Fd O Mz;
• Sat evening 1963s:
MC W D N NN |
A B&I Df PS Cv |
GB Cá CáF B Fr;
• Others:
1863 Burmester,
1977 Warre (tappitt hen),
Martinez Crusted bottled 1973,
1966 Château Batailley (magnum).
Re: 1963 Calem
Posted: 12:56 Mon 14 Oct 2013
by jdaw1
Cá63. Dark red, 60% opaque. Taste rich, mocha strongly. MAW said thyme. Very interesting, and liked. Good port.
Re: 1963 Calem
Posted: 16:02 Wed 16 Oct 2013
by uncle tom
A well constructed wine, spoiled by slight oxidation.
Re: 1963 Calem
Posted: 01:39 Thu 17 Oct 2013
by DRT
This and the
single quinta are elderberry-tastic. And not good.
Re: 1963 Calem
Posted: 11:03 Sun 03 Nov 2013
by WS1
dark, glorious red; fresh nose after cherry and elderberries; a bit bland on the finish; disappointing; tastes a bit "shot" and suggery, caramelised.
Re: 1963 Calem
Posted: 09:38 Tue 05 Nov 2013
by Alex Bridgeman
Deep red, rich colour; 90% opaque. Gently attractive nose of fruit and treacle. Empty entry, but big levels of fruit appear and linger on the palate with powerful tannins. Masses of coffee on the late palate. The aftertaste drops off quickly; tannins are cocoa dry and eventually fade away completely. 86/100. Drunk 12-Oct-13. Decanted 11½ hours.