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The Top Clarets of 2006 (May 2009)

Good full red-ruby. Very sexy aromas and flavors of black raspberry, blackberry, roasted coffee, violet and licorice. Lush, silky and highly concentrated, with an utterly seamless texture to the middle palate. Wonderfully, ripe, broad, merlot-based wine; solid as a rock but utterly pliant. Finishes with captivating lingering sweetness, the broad tannins completely buffered by the…

The Annual Red Bordeaux Report (May 2006)

Medium red-ruby. Cherry and mint aromas suggest a very fresh wine. Pliant and sweet, with moderately intense flavors of black cherry, raspberry and menthol. Finishes with dusty tannins and good length.

2005 Bordeaux: Here and Now (Apr 2021)

The 2005 Clos du Clocher offers good density and plenty of power. Mature aromatics and potent, searing tannins argue for drinking this sooner rather than later. This is a decidedly heady, extracted style. I find the tannins and finish a bit astringent.

The Comedown: Bordeaux 2011 Ten-Years-On (Apr 2022)

The 2011 Tertre-Rôteboeuf has an intense, Grenache-like bouquet with red cherries, vanilla pod, mocha and light truffle scents. Not exactly Bordeaux-like, yet not unattractive. The palate is medium-bodied with grainy tannins, sharp red fruit laced with white pepper, touches of blood orange towards the finish. This is à point. Tasted blind at the annual 10-Year-On…

2006, 2005 and 2004 Bordeaux (May 2007)

(48% each merlot and cabernet sauvignon, with 2.5% cabernet franc and 1.5% petit verdot) Bright ruby-red. Fruit-driven aromas of currant and cherry lifted by a floral topnote. Juicy and firm on the palate, with complex flavors of currant, minerals, flowers, dark chocolate and currant leaf. The wine’s acid spine and slight greenness give it a…

2006, 2005 and 2004 Bordeaux (May 2007)

(48% each merlot and cabernet sauvignon, with 2.5% cabernet franc and 1.5% petit verdot) Bright ruby-red. Fruit-driven aromas of currant and cherry lifted by a floral topnote. Juicy and firm on the palate, with complex flavors of currant, minerals, flowers, dark chocolate and currant leaf. The wine’s acid spine and slight greenness give it a…