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1996 and 1995 Red Burgundies (Mar 1998)

Good deep red, a shade darker than the Echezeaux.. More closed but more perfumed aroma hints at redcurrant. At once sweeter and denser, with more flavor intensity and a stronger impression of acidity. Opened nicely in the glass to show ripe redcurrant flavor. Finishes tannic but quite ripe, and longer than the Echezeaux.

La Paulée de New York (Mar 2007)

Domaine de la Romanée-Conti’s 1995 Grands-Echézeaux followed. It was delicate, soft-textured yet intensely spiced, as well as more generous in its expression than the somewhat compact, dried out 1995 Méo-Camuzet Vosne-Romanée Aux Brulées that was served alongside it.

The 2008 Clarets (Jul 2011)

Bright ruby. Aromas of cassis, fresh herbs and pepper. Juicy, spicy and a bit herbal, with good mid-palate energy and lift. A rather supple style but the slight greenness gives the finish a youthful dry edge.

2008 Bordeaux: A Day In A Life (Feb 2018)

The 2008 Langoa Barton has a clean and pure, surprisingly heady bouquet with hints of blueberry and cassis coming through with time. The palate is medium-bodied with sweet cassis and black cherry fruit, an opulent and quite sexy Langoa that maybe lacks the terroir expression and classicism you would have expected. Enjoyable if not cerebral….

Bordeaux ’08: Far Better Than Expected (May 2009)

Opaque deep ruby. Candied violet, chocolate-covered dried blueberry and plum on the nose. Lovely balance to the fresh blackberry and blueberry flavors, with lively acidity extending the finish. There’s sneaky concentration to this very well-made, graceful midweight, which should develop nicely and resolve some of its still-chalky tannins. An excellent vintage for Langoa.

Bordeaux 2020 – The Southwold Tasting (Nov 2024)

The 2020 Lafite-Rothschild is a wine that I completely misread in the glass. It has a very well-defined bouquet—mainly red fruit, mulberry, warm gravel and subtle floral scents. Very comely. The palate is medium-bodied with a supple entry, again, red fruit at the fore, with notes of white pepper and a touch of bay leaf….