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Pierre, Denis & Jean-Jacques: Doisy-Daëne & L’Extravagance 1942-2013 (Jan 2022)

The 2011 L’Extravagant de Doisy-Daëne has a beautifully defined bouquet with honey, egg whites, white peach and light petrolly aromas. Wonderful focus here. The palate is very well balanced with orange rind, peach and honey, citrus fruit and saffron, fanning out with ease and composure on the decadent finish counterbalanced by the killer acidity. This…

Pierre, Denis & Jean-Jacques: Doisy-Daëne & L’Extravagance 1942-2013 (Jan 2022)

The 2003 Doisy-Daëne has a slight adhesive scent on the nose, Tokaji-like in style, but for me, it is bereft the delineation of the 2001 or 2009. The palate is well balanced but quite forward in style, a light flor-like note, a little oxidative although I find that merely imparts complexity. Moderate in length, this…

2004 and 2003 Sauternes and Barsacs (Jul 2006)

Full yellow-orange. Aromas of mirabelle, honeycomb and rose petal; slightly blurry. Fat and quite sweet, with a smoky quality to its fruit. Very rich, slightly warm wine that could use a bit more shape and backbone.

2007 and 2005 Sauternes and Barsacs (Jul 2008)

Good full, bright yellow. Honey and marzipan on the rather stunted nose. Then supersweet, dense and tactile, but with the ripe pineapple and marzipan flavors currently muted by sulfur dioxide. Shows the power of the vintage but will need time to express itself.

Finally: Bordeaux 2015 In Bottle (Jul 2019)

The 2015 Cyprès de Climens has quite an oaky bouquet but it is in sync with the fruit that feels very concentrated and botrytis-driven. Brioche, almond and flecks of white chocolate make this a real crowd-pleaser. The palate is well balanced with a viscous opening, moderate acidity with a subtle petrol-like tincture toward the concentrated…

Cellar Favorites: Coutet Cuvée Madame (Jan 2019)

The 1989 Coutet Cuvée Madame is a vintage that I have encountered only before in 2011. This was a small production of 1,000 bottles only. To be brutally honest, it cannot compare with its 1990 counterpart on the nose, although it is beautifully defined with melted wax, dried apricot, hints of honeysuckle and a touch of pain d’épices….