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Woocommerce product reviews

The 2009 Clarets (Jul 2012)

Bright, deep ruby-red. High-pitched, inky aromas of blackberry, violet and licorice. Juicy, lively and penetrating, with a restrained sweetness and a distinctly cool quality to its black fruit and graphite flavors. Nicely dense but not a fleshy style of 2009. Finishes with firm tannins and sneaky length, and a light touch. I’d lay this down…

The Annual Red Bordeaux Report (May 2006)

Ruby-red. Sexy nose offers superripe currant, raspberry, graphite and coconut. Lush, very rich and fine-grained, with an almost confectionery sweetness and thickness for this St. Julien. Atypically powerful on the back end, but not hard. Bruno Borie took over direction of this property with the 2003 and immediately switched to a heavier bottle with a…

Where the Heart Is: Ducru-Beaucaillou 1934-2018 (Jul 2022)

The 2003 Ducru-Beaucaillou, picked 15-25 September and matured in 90% new oak, has a ripe and opulent bouquet with lavish black fruit, fresh fig, dates and a touch of liquorice, though here is no sense of over-maturity here. It is fresher than a lot of ‘03s that I have recently tasted. The palate is well…

The Top Clarets of 2006 (May 2009)

Full ruby. Vibrant aromas of crushed blueberry and bitter chocolate are further brightened by a violet quality. Dense, sweet and lush, with terrific depth and freshness to its dark fruit, mineral and violet flavors. This is really creamy-rich for the vintage. Finishes with smooth, chocolatey tannins and outstanding palate-saturating length. It’s hard to imagine how…

1999, 1998 and 1997 Bordeaux (May 2000)

Bright full red. Cool, rather subdued aromas of cherry, currant and mint. Reasonably ripe but with modest sweetness and texture. With a bit less middle-palate extract to buffer its tannins, the finish comes across as a bit bony, even green.

1999, 1998 and 1997 Bordeaux (May 2000)

Bright full red. Cool, rather subdued aromas of cherry, currant and mint. Reasonably ripe but with modest sweetness and texture. With a bit less middle-palate extract to buffer its tannins, the finish comes across as a bit bony, even green.