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2007 and 2006 Rhone Valley Wines (Jan 2009)

Bright red. Youthfully tight nose slowly opens to reveal cherry, smoked meat, fresh flowers and minerals. Fresh and juicy, with sweet red berry and cherry flavors and a supple texture. This open-knit midweight is drinking well now. Finishes long, with gentle tannic grip and an echo of red fruit.

2006 and 2005 Rhone Valley Wines (Jan 2008)

Ruby-red. Pungent dark berry and kirsch aromas are youthfully brooding, picking up a subtle licorice quality with air. Impressively concentrated but a bit ungiving right now, offering deep, chewy dark berry preserve flavors and serious tannic grip. Pretty cranky today.

The Forecast for Tokaj (Sep 2001)

Notes of grilled pineapple, grapefruit and honey in the nose. Creamy and fat in the mouth, broad and enveloping in its honey, vanilla and grilled citrus character, this contrasts strikingly with the dynamic play of acids of the 1999s. Pungently spicy, with a hint of caramel in the finish. 1 star.

The Comedown: Bordeaux 2011 Ten-Years-On (Apr 2022)

The 2011 Potensac offers brambly red fruit on the nose mixed with sage and touches of black tea, though this does oxidize a little within a couple of minutes. The palate is chewy with firm grip. Quite a dense 2011, a little rough hewn but with a pleasant bitter edge on the saline finish. Tasted…

Bordeaux 2011: Tales of Tannins and Terroir (May 2012)

(51% merlot, 34% cabernet sauvignon and 15% cabernet franc): Deep purple. Cherry, mocha, licorice and a whiff of meat on the nose. Pliant and sweet in the mouth, with good herbal lift to the raspberry, red plum and sweet spice flavors. Ripe tannins spread out to dust the entire mouth. A potentially very good Potensac.

The 2010 Clarets: A Modern Classic (Jul 2013)

Moderately saturated medium red. Aromas of cherry, menthol and tobacco, with a pretty rose petal note that reminded me of Burgundy. Juicy, lively and fine-grained, with modest flesh and a slight herbal astringency–but good intensity and clarity–to the red fruit flavors. Finishes with dusty tannins and good persistence. This should be flexible at the dinner…