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Mother & Child: La Lagune 1962 – 2015 (Apr 2018)

The 1982 La Lagune has a really lovely bouquet possessing much more fruit than the 1978, as you would expect. Here, crushed strawberries dally with raspberry and overripe oranges in a glass vase on a summer’s day, fresh mint emerging with time and all with wonderful definition. The palate is well balanced with supple tannin….

1982 Bordeaux, 20 Years On (Jul 2002)

Good red-ruby color. Expressive, slightly funky, Burgundian aromas of red raspberry, redcurrant, cherry, smoked meat, coffee and earth. At once dense and penetrating; rich but uncompromisingly dry, with lovely clarity of flavor. Long, resounding finish offers excellent grip. A superb vintage for this chateau. (A second sample showed somewhat more candied aromas of cherry, red…

A Century of Bordeaux: The Twos (Sep 2022)

The 1982 La Lagune is a wine that I last tasted at the vertical with Caroline Frey. Four years later, it has a tertiary nose, a little rustic for my liking, with raspberry pastilles and a touch of aniseed that I never picked up on the previous bottle. The palate is medium-bodied with fine tannins,…

Vinous Lockdown Special (Oct 2020)

The 2003 Chateau Musar is a very pretty, aromatic wine. Rosewater, dried flowers, orange peel and cinnamon all open up in the bouquet. The 2003 is an attractive, translucent Musar that should drink well for another decade or more. Ripe red cherry, kirsch, hard candy and mint linger. The 2003 opens up nicely, but remains…

Tuscany New Releases, Part 1 (Mar 2020)

The 2015 Sassicaia is incredibly elegant, perfumed and light on its feet. It has become even more wonderfully refined since I last tasted it. Sweet floral and spiced notes lead into a core of sweet red and purplish berry fruit. When it was younger, the 2015 was quite potent. Today, my impression is that, while…

Looking Backward/Looking Forward: 2000 vs 2001 Bordeaux (Sep 2021)

The 2000 Palmer is a very different “beast” than the 2001, and I use that word intentionally. This is much more feral on the nose, and quite ferrous, presenting leather and dried herbs, smudged red berry fruit, and a hint of fig that emerges with time. The brettanomyces sticks out a bit here. The palate…