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

Moderately saturated medium color. Floral, minty, new-oaky nose, with an exotic coconut note; showed some alcohol as it opened in the glass. Silky, supple, and moderately concentrated finishes with palate-caressing tannins and spicy oak. Nicely balanced for early drinking.

Focus on California (May 2001)

Full medium ruby. Aromas of plum, chocolate and tobacco leaf, plus a note of scotch from the wood. Dense and layered, with truffle and oak components and a suggestion of wet wood. I get ripe fruit here, but also a nagging green quality that dries the finish.

The 2010 Red Burgundies (Feb 2012)

The 2010 Côte de Nuits-Villages presents lovely floral notes layered into dark blue and black fruits. Hints of spices, licorice and tar develop in the glass, followed by pretty mineral notes that frame the sweet, perfumed finish. This is another gorgeous entry-level wine from Bachelet.

2010 Red Burgundies (Mar 2013)

Moderately saturated medium red. Aromas of black cherry liqueur, molasses, truffle, and chocolate, plus sexy oak tones. Suave, lush and broad, showing more red- than blackcurrant fruit. Boasts lovely vinosity and length, but this wine is surprisingly approachable today. Finishes with serious but even tannins that are quite refined for the appellation.

A Century of Bordeaux: The Nines (Sep 2019)

The 1989 Léoville Las-Cases came from a bottle that was recorked in 2017 at the property. The bouquet is rather muffled, and quite rustic and earthy in style, missing the breeding that Jean-Hubert Delon instills nowadays. The palate is medium-bodied with soft tannin. Rustic red fruit mixes with iron ore, orange peel, game and bacon…

Unrivalled/ Unequalled: Yquem 1921–2019 (Apr 2022)

Tasted several times, the 1986 Yquem is a sublime expression of the vintage. It was the opposite of the previous year as it saw widespread botrytis after 40mm of rain in late October followed by a sunny November. It comes armed with an effervescent bouquet with pure honey, almond, quince and saffron, that patisserie scent…