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Barbaresco: The Highs & Lows of 2016-2020 (Oct 2020)

The 2017 Barbaresco Costa Russi is gorgeous. Dark, layered and wonderfully inviting, the Costa Russi expresses the restrained style of the vintage and yet has terrific depth. Black cherry, plum, mocha, spice, leather and star anise build as this sumptuous, classically mid-weight Barbaresco shows of all of its pedigree. The 2017 is a lighter Costa…

2019 Bordeaux from Bottle: The Two Towers (Feb 2022)

The 2019 Quintus has developed into an elegant, sensual Saint-Émilion. Succulent dark cherry, plum, spice, menthol and leather build nicely, lending brooding intensity to this deceptively medium-bodied 2019. The blend of 55.4% Merlot, 44.6% Cabernet Franc is very nicely judged. I can't wait to see how this ages.

Omne Trium Perfectum: Bordeaux 2019s in Bottle (Feb 2022)

The 2019 Quintus, matured in 40% new oak, presents a fragrant, quite floral nose of black cherries, violet, incense and light orange pith scents; the oak is nicely integrated. The palate is medium-bodied with supple tannins, a fresh entry and blood-orange-infused black fruit. The Cabernet Franc imparts real spiciness toward a finish that lingers in…

Six Decades of Pavie-Macquin: 1928-2018 (May 2020)

The 2006 Pavie-Macquin is a powerful, burly wine, especially in its feel. Game, smoke, leather, dark spice, chocolate and licorice add to a feeling of virile intensity. Disease pressure at the end of a cool growing season led to a compact harvest in 2006. There is good depth, but less in the way of charm…

Vertical Tasting of Chateau Pavie Macquin (Mar 2014)

(13.7% alcohol; 3.29 pH): Bright, deep red. An initial note of reduction blows off to reveal delicate aromas of floral red fruits, cinnamon and minerals. Bright and juicy on entry, then a little lean in the middle, with high acidity nicely framing clean red fruit and mineral flavors; very calcaire-influenced in its energy and tension….

The Top Clarets of 2006 (May 2009)

Bright ruby-red. Superripe, high-toned blackberry and blueberry liqueur aromas are given a brisk quality by pungent minerality and lifted by violet. Dense, sweet and liqueur-like, with powerful, penetrating dark berry and mineral flavors saturating the palate. Inky and quite primary today. Huge tannins and very firm underlying acids will probably require at least six or…