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1997, 1996 and 1995 Bordeaux (May 1998)

Ruby-tinged red. Highly nuanced aromas of black fruits, tar, coffee, brown spices and nutty oak. Big, sweet and layered in the mouth, with harmonious acidity giving the wine a firm shape. Finishes very sweet and long, with tannins buried in ripe fruit.

1999, 1998 and 1997 Bordeaux (May 2000)

Good full ruby. Pretty aromas of blackberry and violet. Juicy and rather lean, with modest texture and density. Slightly dry-edged flavors. Offers decent intensity but lacks nuance and flesh.

1995 and 1994 Bordeaux (May 1996)

1995 Pavie (reportedly unchaptalized): Medium color. Cherry fruit suppressed by high-toned wood; notes of minerals and shellac. Fruity and fresh but on the lean side, with spicy black fruit flavor and a stony edge. A rather restrained, dryer style of Bordeaux with a structure and shape more typical of the left bank. Finishes with firm,…

The 2009 Clarets (Jul 2012)

(60% cabernet sauvignon, 35% merlot and 5% petit verdot): Bright ruby-red. Cassis, licorice, menthol and violet on the nose. Supple, smooth and moderately sweet, with a lightly medicinal character to its dark berry, licorice and herb flavors. Harmonious acidity extends the fruit on the slightly warm finish, which dusts the mouth with tannins.

Bordeaux 2009: The Best Ever? (May 2010)

Glass-staining deep purple-ruby. Exotic notes of Oriental spices and cedar complicate ripe plum and blackberry jam aromas. Fresh and clean on entry, showing a peppery lift to the rich blackberry and mineral flavors. The wine’s youthful tannins will require at least a couple years to resolve fully, but this is a very successful, elegantly styled…

1998, 1997 and 1996 Bordeaux (May 1999)

Medium red. Warm aromas of redcurrant, hot gravel and tobacco. Supple and graceful in the mouth; not especially sweet but boasts rather penetrating flavor and firm framing acidity. Not quite as suave as this estate ’95; finishes with slightly tough tannins.