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Vinous Table: Zoldering, Amsterdam, Netherlands (Feb 2024)

The 1998 Château Margaux showed better than my previous bottle five or six years ago. Dark berry fruit mixed with pressed iris flower on the nose, a dab of potpourri and exotic flirtations with fig, this opens wonderfully in the glass. The palate is now mature with a crisp line of acidity, vibrant though not…

Margaux Focus 3: Château Margaux (Sep 2023)

The 1983 Château Margaux is a fantastic wine that heralded the true return of the First Growth. This bottle came directly from the château’s cellars. Incredible delineation and focus on the nose, this is just so pure and charming with black fruit, graphite, melted tar, cedar and pressed rose petals. It is close to perfection….

A Century of Bordeaux: The Threes (Aug 2023)

The 1983 Château Margaux is consistently brilliant at the moment. This is the third bottle tasted in almost as many months. It has a vivacious bouquet with blackberry, tar and tobacco. It’s mineral-driven with a gorgeous wilted rose petal scent embroidered into the aromatic profile. The palate has an effortless quality all of its own,…

1982 Bordeaux, 20 Years On (Jul 2002)

Deep ruby-red. Exotic aromas of cassis, meat and smoke, plus a whiff of funky wood. Then remarkably sweet, lush and suave, with a flavor of raw berries. Pure Margaux silkiness allied to firm structure. Finishes very long, with rich, sweet tannins. Remarkable wine, particularly considering that the bottle was not perfect. Pristine bottles of this…

Bordeaux 2018: Not Back in Black (Mar 2021)

The 2018 La Mission Haut-Brion Blanc has really come together nicely since I last tasted it. Bright and finely cut, with terrific creaminess, the 2018 is already very easy to taste, and, I imagine, drink. Lime, lemon peel, mint, white pepper and jasmine give the 2018 striking effusiveness.

The Future’s Definitely Not What It Was: Bordeaux 2018 (Mar 2021)

Tasted side by side, the 2018 La Mission Haut-Brion Blanc is unequivocally a few steps ahead of the 2018 Haut-Brion Blanc. I made sure to decant my bottle for three hours before penning a single note, as it always demands aeration. Slightly deeper in color, which is nothing unusual, it has a more complex bouquet…