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The 1990 Clarets…To Have and To Hold (Nov 1993)

Good thick red. Very ripe aromas of melting caramel, tobacco, game, cinnamon and violets. Great sweetness and spice in the mouth; dense but not quite as fat as some right-bank ’90s; very stylish, actually, with decent acids. Tannins are quite firm. As accessible as this appears to be, we wouldn’t be at all surprised to…

Vintage Port – The 2016 Declaration (Jun 2018)

The 1980 Taylor’s Vintage Port has a deep, clear garnet colour. The nose is very backward, quite austere and conservative with notes of cherry and raspberry leaf, a touch of cigar box developing with aeration. It perhaps lacks a little joie-de-vivre, especially when compared to vintages in the 1970s. The palate is attractive though, with…

A Century of Bordeaux: The Twos (Sep 2022)

This magnum of 1982 Talbot was the biggest surprise of the 1982 dinner that wowed every attendee…including yours truly. Stunning definition on the flattering nose, this is so fragrant and quite floral with wilted rose petals and mint complementing the red fruit. The palate is marked by a fine bead of acidity, this magnum even…

A Century – Not Out: Talbot 1919-2010 (Oct 2019)

The 1982 Talbot has long been one of my favourites of the decade. Now at 35 years of age it retains its deep garnet colour. The bouquet is fresh and vigorous with black fruit, sous-bois, chocolate and a light splash of balsamic, almost like a “toned down” Gruaud Larose. The palate is cohesive with fine…

1982 Bordeaux, 20 Years On (Jul 2002)

Ruby-red. Flamboyant if somewhat unrefined nose melds plum, roasted red berries, leather, meat and tobacco. Sweet but firm-edged, with solid richness and a layered texture. Finishes with slightly edgy tannins that still could use a couple years of patience.

The 1990 Clarets…To Have and To Hold (Nov 1993)

Saturated ruby-red to the rim. Bound-up but intense nose of licorice, blackcurrant, and chocolate, with lovely oak treatment. Brooding and unevolved on the palate, but the great extract and depth of flavor are easy to appreciate. Brilliantly delineated, thanks to sound acidity. Proprietor Delon declassified more than 60% of his crop to make this sensational…