1964 Château Ausone St. Émilion Grand Cru Bordeaux France Wine Tasting Note
6109 Views
|
1964
Château Ausone (St. Émilion Grand Cru)
1964 Ausone was deep ruby with bricking in color. Spice, minerals, plums, truffles, dark cherries, cassis, forest floor and tobacco notes are in abundance. The silky, rich, thick mouth feel expresses the patina of age. The finish could have been longer, but I really liked the wine. While I do not get to taste enough Right Bank wines from 1964, the wines I have tasted continue to be impressive. 64 is the mature version of 1998. 6,109 Views Tasted Oct 27, 2010 |
When to Drink Chateau Ausone, Anticipated Maturity, Decanting Time
Chateau Ausone is much better with at least 15 - 20 years of aging in good vintages. Young vintages can be decanted for 4 hours or more. This allows the wine to soften and open its perfume.
Older vintages might need very little decanting, just enough to remove the sediment. Chateau Ausone offers its best drinking and should reach peak maturity between 20-50 years of age after the vintage.
Serving Chateau Ausone with Wine and Food Pairings
Chateau Ausone is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Chateau Ausone is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau Ausone is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta as well as cheese.