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Search Flickinger Wine Inventory
Inventory updated: Mon, Jul 20, 2026 04:02 PM cst
Your search criteria:
Vintages: 1980 and earlier
| Producer |
Vint. |
Wine |
Price |
Qty |
Order |
| | Bordeaux Red |
| Ch. Haut Sarpe |
1964 |
St. Emilion Very Top-Shoulder Fill; Slightly Raised Cork; Bin-Soiled Label |
$70 |
1 |
|
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1964 |
St. Emilion Top-Shoulder Fill; Slightly Depressed Cork; Nicked Capsule; Bin-Soiled Label |
$75 |
1 |
|
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|
1964 |
St. Emilion Very Top-Shoulder Fill; Bin-Soiled Label; Nicked Capsule |
$75 |
1 |
|
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| Ch. Lafite Rothschild |
1979 |
Pauillac (5.0 L) 
ETA 90-120 Days; No cancellations or returns. This item may be subject to tariffs. |
$4,293.99 |
1 |
|
| |
MB [***] (7/1999): Like a bad-tempered baby pulled out of its cot by a doting father it was presented on its first birthday prior to a Lafite dinner at Boulestin's in London. Raw and raucous. By the early to mid-1980s, it was hard and very tannic but with good length. At Penning-Rowsell's '10-year' dinner its nose and taste beginning to demonstrate Lafite fragrances, though a touch of astringency. I have just four notes over the past decade: peppery, high-toned; firm, flavoury but dry (Stockholm 1994). In a 'flight' of four Lafite imperiales, spicy, good fruit but raw, very tannic (1996). Yet another imperaile: attractive, enough fruit and in particular enough extract and tannin to cope with black truffle and marscarpone-crusted Brie (Bacchus Society 1997). Most recently, Jamie Guise's last magnum: still deep, rich, lovey; distinctly good, distinctly Lafite- it opened up fragrantly; pretty good yet still very tannic.
WA 87 (10/1997): I overrated this wine when it was young, and have not been as pleased with its evolution in the bottle. The wine has retained a cool climate high acidity, giving it a more compressed personality than I had envisioned. The color remains a dark ruby/garnet, but the nose has taken on a more vegetal, earthy note to go along with the new oak and sweet red and black currant personality. The wine's crisp acidity keeps its tannic edge aggressive. There is already some amber at the edge of the wine's color. Anticipated maturity: Now-2012. |
|
| | Bordeaux White |
| Ch. Coutet |
1953 |
Barsac High-Shoulder Fill; Signs of Old Seepage; Very Heavily Bin-Soiled Label |
$250 |
1 |
|
| |
|
| Ch. Lafaurie Peyraguey |
1976 |
Sauternes Signs of Old Seepage; Corroded Capsule; Lightly Bin-Soiled Label |
$89 |
1 |
|
| |
| WA 75 (1/1998): There is really nothing wrong with this wine, but it seems one-dimensional and innocuous and clearly lacks character and depth. It is a minor Sauternes. Anticipated maturity: Now. Last tasted, 11/82. |
|
| | Southern France |
| Terroir du Crest et de l'Agly |
1945 |
Rivesaltes |
$600 |
1 |
|
| |
|
| Dom. Singla |
1961 |
Rivesaltes Ambre Heritage du Temps (500 ML) |
$100 |
4 |
|
| |
| JD 95 (11/2018): I was blown away by the 1961 Rivesaltes Ambre Heritage Du Temps, which offers a classic, huge perfume of toffee, buttered spice, brioche, caramel, and honeyed figs. With a kiss of Rancio aromas and flavors, terrific complexity, and medium body, this beauty just dances on the palate and stays light, weightless and seamless, with fabulous balance. It’s one of those dessert wines where you’ll keep pouring another glass. (Drink between 2018-2028). |
|
| | Madeira & Sherry |
| Blandy's |
1911 |
Bual Madeira High-Shoulder Fill; Corroded Capsule |
$1,000 |
1 |
|
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|
| Broadbent |
1940 |
Sercial Madeira No Capsule |
$750 |
2 |
|
| |
|
| Bodegas Toro Albala |
1946 |
Don P.X. Convento Seleccion Pedro Ximenez |
$500 |
2 |
|
| |
| WA 100 (8/2013): The 1946 Don PX Convento Seleccion produced with Pedro Ximenez grapes dehydrated under the sun at the time of the Second World War, was only bottled in September 2011. This is an extreme wine, my first descriptor was ultra-mega-super concentrated. It is unbelievably powerful, both in the nose and the palate, full of umami, with sweet cinnamon, Christmas cake, camphor, petrol, lemongrass, Belgian chocolate and butter. Incredibly complex and rich, sweet, balanced and smooth in the palate, it is both very sweet and somehow salty, and with time it develops a black olive note. It combines the texture of the 1962 and the elegance of the 1949. It is as decadent as it gets. 825 bottles were produced. This wine will survive all of us. These wines are kept for generations and offered in very small quantities, but it’s amazing that you can still buy and drink something so old, and I’m even tempted to say that it might represent good value for what it is. A real tour de force sweet wine. Drink it if you ever have the privilege to do so from 2013-2060. |
|
| Blandy's |
1969 |
Bual Madeira |
$500 |
2 |
|
| |
| WA 94 (4/2014): The 1969 Bual (bottled November 2012) has a lucid amber/mahogany color with a green tinge on the rim. The nose is mellow at first, but rapidly gains momentum with scents of molasses, smoke, hazelnut and an antique bureau. It is well-defined, a little more oxidative than I expected, but that is no bad thing. The palate is lively and fresh on the entry with a killer line of acidity that lends this Bual more than enough tension and nervosite. Marmalade, quince, touches of tobacco and even a touch of chili oil inform this vivacious Bual, and it is only after three to four hours aeration that it begins to settle. Indeed, like all great Madeira wines, the 1969 tastes more harmonious and focused the following day, confirming Noel Cossart’s observation all those years ago. This is a real treat. |
|
| d' Oliveiras |
1971 |
Terrantez Madeira |
$475 |
2 |
|
| |
| WA 94 (8/2012): The 1971 Terrantez is from the Adegas do Torreao reserves. It is fragrant and composed on the nose with dried apricot, quince, Asian spice and honeycomb that is well-defined and easy-going. The palate is voluminous in the mouth with crisp, hazelnut and smoke-infused, almost Sauternes-like fruit. It is very well-balanced and extremely well-focused with a composed, razor sharp, lemongrass finish. This is a Terrantez from the very top drawer. |
|
|
1973 |
Verdelho Madeira |
$325 |
2 |
|
| |
|
|
1977 |
Boal Madeira |
$325 |
1 |
|
| |
VM 94 (10/2008): The 1977 D'Oliveiras Boal Reserva reveals superb depth and precision in its leather, spices, toffee and espresso. Smooth and remarkably balanced on the palate, this Madeira offers tons of length and plenty of style. Antonio Galloni.
WA 85 (8/2012): The 1977 Boal is a little diffuse on the nose and seems slightly conservative and austere. The palate is well-defined with crisp tannins. There is an attractive seam of ginger and white pepper, although it needs more “Bual-like” weight on the finish. |
|
| | Port |
| Croft |
1955 |
Port |
$350 |
1 |
|
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| VM 91 (6/2018): The 1955 Croft Vintage was born in a year that saw a spring heatwave that was immediately followed by rain in May that aided flowering, whilst the Summer months were hot so that harvest could begin on September 19th. This is an excellent mature Croft though not quite the caliber of the ’35, ’45 or ’48. A conservative nose with touches of cigar box, iron rust and dried fruits leads on to a palate with very good depth and concentration. It is a solid, sturdy Port that is masculine and “correct”, but still very focused with touches of spice, lemongrass and mulberry towards the finish that has good depth. It improves all the time in glass so decant this Port for at least three hours and yet it never quite sheds its stoic façade. Tasted in the Factory House in Porto for "Taylor's - The Story of a Classic Port House" book. (Drink between 2018-2030). Neal Martin. |
|
| Cockburn |
1963 |
Port |
$249 |
3 |
|
| |
MB [****] (5/2002): Many notes on a variety of English bottlings. Opaque, liquorice and raw brandy in 1965. Steady evolution through the 1970s and noted as complete and harmonious- at its best- in 1980. In 1985, lively looking with ruby glow; interesting bouquet, tea, chocolate, liquorice, citrus. Never very sweet, lean, sinewy. But in the mid-1990s, quite a good colour. Its nose reminded me of burny-out candle wax. Drying out. Most recently: palish, luminous; low-keyed at first but opened up fragrantly; lean dry finish but overall very appealing. Good length.
WA 86 (12/1988): This house tends to produce quite full-bodied, rich, alcoholic, spirited vintage ports that never have a great deal of complexity or finesse but offer meaty, chocolaty, spicy, full-bodied, alcoholic flavors at the expense of elegance.The 1963 is fully mature, spicy, with a chocolaty, meaty texture and somewhat hot, short finish. |
|
| Croft |
1963 |
Port |
$209 |
5 |
|
| |
| VM 92 (6/2018): The 1963 Croft Vintage Port comes from a pivotal vintage in the Douro. The nose is well defined and quite feminine with an exotic element in the background that never comes to the fore. The palate displays good concentration and balance but is let down in terms of complexity and length, a Croft “playing it safe”, conservative and reluctant to take chances. It has a certain elegance to it, but I would punt for either the 1960 or 1966 Croft. Tasted in the Factory House in Porto for "Taylor's - The Story of a Classic Port House" book. (Drink between 2018-2030). Neal Martin. |
|
| Taylor |
1966 |
Very Old Single Harvest Port |
$350 |
1 |
|
| |
| WA 94 (12/2015): The 1966 Single Harvest Tawny Port (i.e., a Colheita) is a traditional blend, aged in French and American oak. It comes in at 183 grams per liter of residual sugar. Surprisingly rich and fresh, this seems younger than its age. The complexity here is not quite as great as with some and the nuances of molasses and the like are controlled. On the other side of the coin, it has a rather sensual texture, finishing with a sugary burst. Underneath is the expected acidity and a bit of pop. Overall, it is rather seductive and quite delicious. Note that this will be released in January 2016, part of Taylor's old Colheita releases. |
|
| Miguels |
1967 |
Colheita Single Harvest Port |
$150 |
2 |
|
| |
|
| Warre |
1970 |
Port Signs of Old Seepage |
$134 |
2 |
|
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MB [***[*]] (12/1996): Well over two dozen, all complimentary. By 1990, pristine purple easing a little, and starting to mature; lovely fruit, fragrance and vinosity. One bottle in 1994 packing a punch, lacking Warre elegance, another, later, 'elegance' re-instated. Later still the same year, at a big Symington tasting, firm flavour noted. Next year in Hong Kong, complete. And so forth. My notes range from medium-sweet to very sweet but, as so often, one's perception depends on the context in which the wine is tasted and drunk. Let's settle for sweeet, full-bodied, rich, almost too rich, yet not overpowering, with the perfect weight and balance I expect from Warre at its best. Drink now-2020.
WA 88 (12/1988): This house makes rather restrained yet rich, flavorful vintage port and a very good tawny called Nimrod. Their vintage ports seem slow to develop, and while they never quite have the voluptuous richness of a Dow, Graham, or Fonseca, they have a unique mineral-scented character that gives them their own complexity and style. The 1970 remains rather unyielding but still impressive. |
|
| Dow |
1975 |
Port |
$125 |
3 |
|
| |
MB [***[*]] (10/1998): Sixteen notes, deeply impressive shortly after bottling and consistently good throughout the 1980s. It seemed to me best after about ten years. Most recently at the Dow bicentenary tasting, palish, fully mature, drying out a little, lean but still an attractive wine. Drink soon.
WA 85 (1/1989): This is an extraordinary house that seems to have been particularly successful with its vintage port since 1977. The 1975 is good, but for some reason has never blossomed and developed any complexity. It is fully mature, fruity and soft. |
|
| Fonseca |
1975 |
Port |
$149 |
1 |
|
| |
| WA 89 (12/1988): Fonseca is one of the great port lodges, producing the most exotic and most complex port. If Fonseca lacks the sheer weight and power of a Taylor, Dow or Warre, or the opulent sweetness and intensity of a Graham, it excels in its magnificently complex, intense bouquet of plummy, cedary, spicy fruit and long, broad, expansive flavors. With its lush, seductive character, one might call it the Pomerol of Vintage ports. When it is young, it often loses out in blind tastings to the heavier, weightier, more tannic wines, but I always find myself upgrading my opinion of Fonseca after it has had 7-10 years of age. The 1975 which is fully mature, shows just how good this house can be; it is port to seek out since the vintage does not have the reputation or the price tag that 1977 and 1970 do. It should drink magnificently for another decade or more. |
|
| Taylor |
1975 |
Port Signs of Old Seepage; Wine-Stained Label |
$139 |
1 |
|
| |
VM 91 (7/2025): The 1975 Taylor's Vintage Port is understated on the nose compared to the 1970 and 1977, with scents of degraded red fruit, ash, fig and clove, beautifully defined but discreet. The palate is medium bodied with a slightly candied entry, offering blood orange and red fruit, allspice and clove, with just a dab of gingerbread on the back palate. Very cohesive on the finish, this is not a powerful Vintage Port—that is a strength, not a weakness. Lovely. (Drink between 2025-2045)
MB [***[*]] (12/1993): The best '75 by far. Immensely impressive in 1977 and, despite losing its concentration, with richness and sweetness in the early 1980's. In the early 1990's still relatively deep, youthfully plummy; hard, prune-like fruit; very sweet, quite powerful, stern, lean yet fleshy for a '75, with dry tannic finish. Showing some maturity thoughstill hard. Lovelyflavour. Taylor 'grip'. Last noted Dec 1993. Drink 2005-2020. |
|
|
1975 |
Port Signs of Old Seepage |
$139 |
2 |
|
| |
VM 91 (7/2025): The 1975 Taylor's Vintage Port is understated on the nose compared to the 1970 and 1977, with scents of degraded red fruit, ash, fig and clove, beautifully defined but discreet. The palate is medium bodied with a slightly candied entry, offering blood orange and red fruit, allspice and clove, with just a dab of gingerbread on the back palate. Very cohesive on the finish, this is not a powerful Vintage Port—that is a strength, not a weakness. Lovely. (Drink between 2025-2045)
MB [***[*]] (12/1993): The best '75 by far. Immensely impressive in 1977 and, despite losing its concentration, with richness and sweetness in the early 1980's. In the early 1990's still relatively deep, youthfully plummy; hard, prune-like fruit; very sweet, quite powerful, stern, lean yet fleshy for a '75, with dry tannic finish. Showing some maturity thoughstill hard. Lovelyflavour. Taylor 'grip'. Last noted Dec 1993. Drink 2005-2020. |
|
|
1975 |
Port (6x1.5L)
ETA 90-120 Days; No cancellations or returns. This item may be subject to tariffs. |
$2,060.97 |
1 |
|
| |
VM 91 (7/2025): The 1975 Taylor's Vintage Port is understated on the nose compared to the 1970 and 1977, with scents of degraded red fruit, ash, fig and clove, beautifully defined but discreet. The palate is medium bodied with a slightly candied entry, offering blood orange and red fruit, allspice and clove, with just a dab of gingerbread on the back palate. Very cohesive on the finish, this is not a powerful Vintage Port—that is a strength, not a weakness. Lovely. (Drink between 2025-2045)
MB [***[*]] (12/1993): The best '75 by far. Immensely impressive in 1977 and, despite losing its concentration, with richness and sweetness in the early 1980's. In the early 1990's still relatively deep, youthfully plummy; hard, prune-like fruit; very sweet, quite powerful, stern, lean yet fleshy for a '75, with dry tannic finish. Showing some maturity thoughstill hard. Lovelyflavour. Taylor 'grip'. Last noted Dec 1993. Drink 2005-2020. |
|
| Warre |
1975 |
Port |
$109 |
1 |
|
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| WA 86 (12/1988): This house makes rather restrained yet rich, flavorful vintage port and a very good tawny called Nimrod. Their vintage ports seem slow to develop, and while they never quite have the voluptuous richness of a Dow, Graham, or Fonseca, they have a unique mineral-scented character that gives them their own complexity and style. The1975 is soft, supple and clearly mature. |
|
| Taylor |
1977 |
Port Signs of Old Seepage |
$199 |
1 |
|
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| WA 96 (1/1989): This house must certainly be the Latour of Portugal. Their ports are remarkably backward yet still impressive when young. Of all the vintage ports, those of Taylor need the longest time to mature and even when fully mature seem to have an inner strength and firmness that keep them going for decades. Their tawnys are also among the very best, though somewhat expensive. The 1977 has consistently been at the top of my list of vintage ports in this great vintage, although the Dow, Graham, and Fonseca are equally splendid. It is a mammoth, opaque, statuesque vintage port of remarkable depth and power, but is should not be touched before 2000. |
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| Warre |
1977 |
Port |
$75 |
1 |
|
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| MB [****] (5/2002): Opening price to the trade GBP40 per case FOB or GBP43 in bond, London, 25 case minimum order. Discounts thereafter. Very deep, hard, tea-left in 1979. Over 20 notes since showing a slow but gradual development. Fragrant, tea-like bouquet evolving; rich spicy, lovely by the end of the 1980s. Consistenly good through the 1990s including a well-nigh perfect bottle at a Symington tasting in 1994: typical Warre elegance, lissom and lovely. Then magnificent magnums, magnanimously donated by the Symingtons, at the Wine Trades' Benevolent Banquet in 1996. Drinking well at the Garrick in 1999. Most recently, at home. Now fully mature-looking; somewhat unknit; a hot dry finish. I preferred it after a day or two in the decanter but overall a bit disappointing. |
|
| | Liquors & Spirits |
| Dom. du Mignon |
1976 |
Armagnac ex-Domaine |
$129.99 |
11 |
|
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|
| | Other Red |
| Massandra |
1940 |
Rosa Rose Muscat |
$750 |
1 |
|
| |
| WA 98 (10/1998): Packaged in a thick, antique glass bottle, the 1940, which had considerable heavy sediment, revealed a slightly cloudy amber color. A spectacular nose of roasted coffee, fruitcake, spice, honey, and nuts soared from the glass. In the mouth, this wine revealed extraordinary fullness, richness, and lively, tangy acidity, which holds its considerable weight and massiveness together. The spicy, honeyed character continues in the mouth, and while there is no doubt considerable residual sugar, the zesty acidity is refreshing and uplifting. This is a provocative and compelling Muscat that must be tasted to be believed. Moreover, I suspect it will last for 20 more years. |
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