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2011 Red Burgundies (Jan 2013)

Good bright, deep red. Aromas of black raspberry, rose petal and menthol show an almost liqueur-like ripeness. Then wonderfully sappy and vinous in the mouth, with a powerful crushed stone element giving punch to the creamy mid-palate. This is in the style of Potel’s Lavaux Saint-Jaques, offering outstanding precision and class and a powerful impression…

2011 Red Burgundies (Mar 2014)

Dark, deep, bright red. Very closed, brooding nose suggests cassis and black cherry. Then surprisingly silky and seamless on the palate, with lovely inner-mouth energy and saline minerality to the red fruit and floral flavors. Really mounts in sweetness on the tactile, expansive peacock’s tail of a finish without any loss of shape. In fact,…

The 2012 Red Burgundies from Bottle (Mar 2015)

(true Charmes): Deep, bright red. Dark berries, licorice and violet on the perfumed nose, with a hint of exotic oak. Sappy, chewy and concentrated, showing excellent energy and a weighless impression to the flavors of dark berries, flowers and saline minerality. Distinctly sweeter and more pliant than the Clos Vougeot from Maison Roche de Bellene…

2013 and 2012 White Burgundies (Sep 2014)

(Fontaine owns two parcels on the Chassagne-Montrachet side, mostly just below Montrachet; 13.7% alcohol): Pale straw-yellow. Aromas of lemon, lime, menthol, crushed stone and iodine. Outsized, ripe and rich, even massive, but not yet showing grand cru precision or cut. With its elevated alcohol, this wine will need six or seven years to burn off…

2012 Red Burgundy: Against All Odds (Jan 2014)

A darker side of Chambolle emerges from the 2012 Chambolle-Musigny Les Sentiers. Black cherries, plums, cloves and spices flesh out in a broad-shouldered wine endowed with richness and volume. The 2012 is a bit sauvage, some of which may come from the inclusion of 30-40% whole clusters. Next to the Hauts Doix, the Sentiers comes…

The 2012 Red Burgundies from Bottle (Mar 2015)

(50% vendange entier): Good deep red. Ripe aromas of small wild red fruits, mocha and brown spices, plus a note of menthol; deeper-pitched than the Haut-Doix. Then big, ripe and rich but fine-grained, with savory red fruit flavors complicated by spices and torrefaction. Finishes youthful, broad and long. Nicolas Groffier noted that his family used…