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New Vintage Champagnes (Nov 2007)

Green-tinged gold. Deep, smoky, exotic bouquet of poached pear, yellow plum, nectarine, lees and cured meat. Lush and creamy, with intensely smoky orchard fruit flavors and a sweet/spicy cinnamon toast quality. Deep, chewy and expansive on the finish, where the cinnamon and toasty lees flavors echo with noteworthy persistence. Complex enough to enjoy now but…

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

The 2001 Haut Bages Libéral has a comparatively light bouquet, scents of black cherries, balsamic, undergrowth and star anise gaining depth with aeration. The palate is medium-bodied with a distinctly peppery opening, and not amazingly complex yet still fresh. Licorice notes furnish the finish, and white truffle lingers on the aftertaste, which Clare Lurton attributes…

2001, 2000 and 1999 Bordeaux (May 2002)

Saturated medium ruby. Cool aromas of blackberry, cassis, violet and mint. Sweet on entry, then firm and chewy, with fairly dense, bright black fruit and dark chocolate flavors. Tannins are a bit tough but fairly ripe.

Vertical Tasting of Chateau Gruaud Larose (Apr 2013)

(a blend of 60% cabernet sauvignon, 30% merlot, 7% cabernet franc and 3% petit verdot): Ruby with a pale rim. Rich, ripe nose offers red cherry, plum, spice, mineral and violet aromas. Dense, chewy and fresh, with precise, intense red and black fruit flavors complicated by a hint of licorice. Features a persistent saline note…

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

The 2001 Gruaud Larose has a much more vivacious bouquet than the millennial Gruaud, featuring vibrant black cherry and raspberry fruit, pressed iris, light peaty scents and a touch of tobacco that emerges with time. There is more delineation here compared to the 2000. The palate is medium-bodied with fine-boned tannins and touches of soy…

The Annual Red Bordeaux Report (May 2004)

Red-ruby. Exotic aromas of raspberry, leather and smoked meat. Juicy and tightly wound, with slightly roasted flavors of currant and leather. The leathery note continues on the aftertaste.