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1997, 1996 and 1995 Bordeaux (May 1998)

Dark ruby-red. Sappy, expressive aromas of cherry, plum, minerals, woodsmoke and game, plus an exotic suggestion of baked apple. Rather subtle on the attack, then quickly expands to fill the mouth. A big, deep, very rich vintage for Lafite, unusually generous at this early stage and extremely long on the aftertaste. But went into a…

New Releases from Champagne (Dec 2011)

The 2004 Brut Cuvée Belle Epoque is a graceful, effortless wine. A sweet, floral bouquet melds into expressive fruit in this refreshing, vibrant Champagne. Crisp green pears, jasmine and apples are some of the notes that linger on the crisp, well-articulated finish.

Vintage Champagne (Dec 2014)

Light orange. Heady red berry and citrus fruit aromas are complicated by smoky minerals, potpourri and tarragon. Broad and weighty on the palate, offering intense raspberry and blood orange flavors and a bright mineral overlay. No way that I’d have guessed that this came from a hot vintage like ’03. Closes smoky, stony and extremely…

The 2019 Champagne Summer Preview (Jul 2019)

After all these years, the 2003 Dom Pérignon Rosé has finally started to be expressive. In this tasting, the 2003 is distinguished by its vertical build and a real sense of gravitas. The natural power of the year – once quite hidden – now comes through loud and clear.

2009 Vintage Ports (Nov 2012)

Deep ruby. Vibrant, expressive aromas and flavors of kirsch, dark chocolate and flowers. Very dense, fat and sweet, with excellent inner-mouth energy leavening the impression of lushness. Finishes long and sweetly tannic, with a bit of brandy to be absorbed. This has the density and tannic clout for a graceful evolution in bottle.

2003 Vintage Ports (Jan 2006)

Good saturated ruby. Raw, brooding nose dominated by crushed dark berries. Then dense, sweet, superripe and powerful, if a bit high in alcohol and unrefined. A big boy, with a strong chocolatey flavor and considerable finishing sweetness. This may well merit an outstanding rating with 15 years or so of cellaring. But I would not…