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Looking The Part: Pichon-Baron 1953 – 2015 (Jan 2019)

The 2003 Pichon-Baron has one of the better aromatics this vintage compared to its peers, featuring mulberry and cranberry fruit, orange peel, leather and a touch of star anise. The palate is medium-bodied with furry tannins and lower acidity than the 2002, yet more freshness than in many Left Bank wines. It shows commendable depth…

The Annual Red Bordeaux Report (May 2006)

Full ruby-red. Expressive aromas of redcurrant, mocha, tobacco, minerals, grilled meat and cigar box. Big, rich, lush and sweet; velvety but with excellent vinosity and snap. A wonderfully solid wine that finishes with huge but thoroughly ripe tannins and rising flavor. A major success in 2003, with the sheer density and richness to develop in…

The 2019 Champagne Summer Preview (Jul 2019)

Tasted from magnum, the 2004 Grande Cuvée Rosé Alexandra, Laurent-Perrier’s flagship Rosé is a blend of 80% Pinot Noir (on the skins) and 20% Chardonnay vinified together that has only been bottled seven times since 1982. From the very first taste, the 2004 is utterly spectacular. Rich, ample and vertical in feel, the 2004 is…

Valpolicella & Soave: The Times, They Are A Changin’ (Feb 2021)

The 2012 Valpolicella Classico Superiore opens up with dusty dried flowers, black cherries and exotic spices. It gains volume and richness the longer it sits in the glass. Its textures are silky, coasting along a medium-bodied frame with mineral-tinged red fruits energized by brisk acids. The 2012 becomes quite floral toward the close, and incredibly…

Bordeaux 2020: Saving the Best for Last (Feb 2023)

The 2020 Pétrus is a wine of pure and total sensuality. Silky, creamy tannins wrap around a core of dark red and black fruit. A wine with explosive depth but no hard edges and mind-blowing balance, the 2020 is so alluring, even in the early going. Time in the glass brings out lifted floral top…

Thrice Is Nice: Bordeaux 2020 in Bottle (Feb 2023)

The 2020 Petrus was bottled in June 2020. “I feel the wine changed a lot since primeur, and since bottling,” commented winemaker Olivier Berrouet, “gaining an extra layer of complexity and more subtlety, the tannins are more polished. You still feel the tannins that have improved in barrel, but it needs aging.” It has a…