Opened a 1986 Raymond Cellars Private Reserve tonight, in preparation of next weekend.
Bottle in good condition, bought off of winebid. I've had it cellared for the last 5+ years.
Initial open, seems to be a bit of ascetic finish, wondered if it was past prime. It is definitely at the tail end. After being opened for 10 to 15 min, the ascetic faded and we got notes of fruit compote, vanilla, cedar. No tannins worth noting.
Its a good old Cab, and at this point we started pairing with various things. Tallegio cheese, Iberico Chorizo, a Goat Brie, leftover Gyro meat. We went sweet - goat brie with honey, dried apricots, dried cherries. There was an almost basalmic profile to the wine, so we tried a good aged balsamic, then a bit of balsamic on some cheese. Finally we hit semi sweet chocolate chunks, and then the chunks dipped in raspberry sauce.
Ah hour after opening, its starting to loose the fruit and go predominantly of the barrel flavors, cedar, tobacco and vanilla.
However, there was a crazy surprise - we had a Syrah that was left in glass from earlier. After a sip of the Cab, we then had a sip of the Syrah. Wow, the Syrah went completely smoke and BBQ. Really brought out a taste of bacon and smoked meat.