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An Exploration of Time: Gruaud Larose 1831-2018 (Mar 2024)

The 1973 Gruaud Larose, poured en magnum, is a blend of 65% Cabernet Sauvignon, 27% Merlot, 5% Cabernet Franc and 3% Petit Verdot. Although the wine was diluted by rain, the nose is not that bad, and there is much less evidence of rot than anticipated. It is just rather anonymous. The palate is medium-bodied…

Vertical Tasting of Chateau Gruaud Larose (Apr 2013)

(65% cabernet sauvignon, 27% merlot, 5% cabernet franc and 3% petit verdot): Light orange-tinged red. Hints of bell pepper and fresh herbs on the delicately floral nose. Then fruitier in the mouth, with redcurrant and sour red cherry flavors lifted by bright acidity and complicated by a woodsy element. Finishes precise, clean and nicely persistent….

Daniel Thomases on Tuscany (Jul 2000)

Full black-ruby. Very ripe, complex aromas of raspberry and blackberry, along with licorice, creme anglaise and nicely integrated oak. Explosive on the palate: very dense and rich and notably more alcoholic than usual, with warm, enveloping flavors of berry fruit and light oak. Finishes firmly tannic, yet velvety and very long. Offers strong potential.

1995 and 1994 Bordeaux (May 1996)

Very good deep color. Somewhat sauvage nose hints at fresh blood, iron, toffee and tobacco. Sweet and minerally in the mouth, and very concentrated, but not as dense as the ’95. With less baby fat, the tannins come across as quite firm.

1997, 1996 and 1995 Bordeaux (May 1998)

Slightly more saturated color than the ’97. Sweet, sappy oak and hints of exotic fruit on the nose. Offers good texture and density for the year, with dusty, black cherry-based flavors. Strong element of new oak. Finishes with chewy but ripe tannins.

1997, 1996 and 1995 Bordeaux (May 1998)

Very good red-ruby color. Very ripe, slightly jammy aromas of raspberry, chocolate and smoked duck. Sweet and velvety, but sound acids give the fruit an unusually penetrating quality. Quite long and oaky on the finish; chewy tannins coat the palate.