1982 Château Le Bon Pasteur Pomerol Wine Tasting Note

1982 Château Le Bon Pasteur  (Pomerol) 94

Showing much better than anticipated, this was a beautiful example of a fully mature Pomerol. Silky, lush and velvety, with richly textured plums, truffle, dark coffee and cocoa, and black cherries in the finish to round things out. No decanting is needed here. Just pop, pour and enjoy. This is at peak maturity, so if you have a bottle in your cellar, it is time to pop that a cork.

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Luscious, rich, plush textures and a blast of ripe black cherry liqueur in the finish are even better than the earthy, spicy, thyme and cherry infused nose that starts things off.

3413 Views   Tasted 93

The last time I tasted this wine, it seemed tired and was losing fruit. But this bottle was a treat, with its black cherry, truffle earth and dark chocolate personality. There is no reason to age this plush, soft, sexy, silky, plummy Pomerol any longer, as I doubt it will get better.

4604 Views   Tasted 94
Bon Pasteur Wine Tasting Notes, Ratings

When to Drink Chateau Le Bon Pasteur, Anticipated Maturity, Decanting Time

Chateau Le Bon Pasteur needs at least 6-8 of aging in good vintages until it is ready to be enjoyed. Young vintages can be decanted for 1-2 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 Le Bon Pasteur offers its best drinking and should reach peak maturity between 10-25 years of age after the vintage.

Serving Chateau Le Bon Pasteur with Wine, Food, Pairing Tips

Chateau Le Bon Pasteur is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Chateau Le Bon Pasteur is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes.

Chateau Le Bon Pasteur is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.

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