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The Annual Red Bordeaux Report (May 2006)

Medium ruby-red. Roasted, liqueur-like aromas of black raspberry and chocolate. Very sweet, fat and rich for this wine, with a high-pH mouth feel and full-blown flavors of leather and game. Supple and layered for Armailhac. Finishes with substantial dusty tannins, but the IPT is actually higher in 2005. And the 2005 is more chiseled.

The Top Clarets of 2006 (May 2009)

Bright red-ruby. Raspberry, mocha and coffee aromas perked up by pepper, tobacco leaf and fresh herbs. Silky on entry, then suave and refined in the middle palate, with perfumed flavors of redcurrant, leather and peppery herbs. Finishes subtle and persistent, with fine-grained tannins. A very refined claret: this has turned out very well.

1998, 1997 and 1996 Bordeaux (May 1999)

Good full ruby-red. Highly aromatic nose of cherry, redcurrant, tobacco, mocha and spicy oak. Sweet, fat and rather elegant for the vintage, with a terrific core of spice. Will offer great early appeal. Finishes with sweet, oaky tannins and very good length.

The 1990 Clarets…To Have and To Hold (Nov 1993)

Opaque black ruby to the rim. Tangy, subdued nose hints at great richness and ripeness; notes of herbs and tobacco. Thick, sweet and harmonious on the palate, with an exciting vibrancy for a wine this rich and concentrated; great extract. The fabulous fruit explodes on the aftertaste, burying the wine’s substantial ripe tannins. Goes beyond…

The Annual Red Bordeaux Report (May 2006)

Deep ruby-red. Very ripe yet fresh on the nose: cherry, raspberry, graphite, chocolate, minerals. Lush, velvety and sweet, with unusual vivacity for a 2003 from the right bank thanks to the 50% cabernet franc component. Really coats the mouth with flavors of black raspberry, currant and chocolate. Not yet hugely complex, but the wine’s freshness,…

1999, 1998 and 1997 Bordeaux (May 2000)

Primary blackberry aroma. Lush, silky and sweet, with slightly reduced flavors of blackberry and dark chocolate. In a softer, merlot-dominated style.