![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0II31PopCIzoSz90VkCz6nLQSuHRK6dnIOqQrr7P32vdC-l17erxV7v8JQ0M3rWK7zDria7YrNOFgxPcvwRYWd6LFyjdEoFTnN9o3S2SXAewoU3XA1_QpSSQToyx2tFZvKsEcx5xCjW4/s200/DSC02447.jpg)
1986 Cos d'Estournel - served an hour after double-decanting. Nose very muted, with a hint of grass, a little earthy, and minty. Finally opened up a little 2 hours after first serving.
2000 Pichon Baron - served an hour after opening. Smoky, ripe fruit, fragrant with cedar notes. Tannins are still here and a little grippy on the palate.
Full post on dinner is here.
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