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Vinous Event: 2010 Brunello di Montalcino (Dec 2015)

The 2010 Ciacci Brunello di Montalcino Pianrosso is everything a contemporary Brunello from the southern side of town is supposed to be; warm, open, generous and easy to drink on release. A gorgeous, textured wine, the Pianrosso only suffers because of some of the other wines on the table. In any other context, it would…

Red Burgundy ’16 & ’15: Superb Vintages, Different Styles (Jan 2018)

(aging in one-third new oak, like the Corton; the yield here was about 40 hectoliters per hectare): Bright, dark red. Restrained nose suggests dark fruits, licorice pastille, spices, bitter chocolate and cedar, with a pungent mineral quality emerging with aeration. A sophisticated Corton grand cru with subtle intensity and complex accents of crushed stone, salty…

Red Burgundy ’16 & ’15: Superb Vintages, Different Styles (Jan 2018)

(aging in one-third new oak, like the Corton; the yield here was about 40 hectoliters per hectare): Bright, dark red. Restrained nose suggests dark fruits, licorice pastille, spices, bitter chocolate and cedar, with a pungent mineral quality emerging with aeration. A sophisticated Corton grand cru with subtle intensity and complex accents of crushed stone, salty…

The 2009 Red Burgundies (May 2011)

The 2009 Gevrey-Chambertin Clos Prieur is another of the more structured Gevreys in this line-up. Here it is the wine’s focus and drive that are most impressive. This shows marvelous energy in its fragrant, nuanced fruit.

1997, 1996 and 1995 Bordeaux (May 1998)

Deep ruby-red. Blackcurrant and camphor on the nose. Penetrating currant, spice and earth flavors are compromised by a distinctly weedy component. The finish shows an astringent quality and slightly dry tannins. Extremely awkward today; appears to lack stuffing and thorough ripeness.

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

The 2001 Ducru-Beaucaillou, matured in two-thirds new oak for 12 months, is a vintage that I feel has never quite lived up to the billing given the performances of its peers. Now at 20-years of age, the nose is more evolved than others, attractive though with clove, loam, tomato vine and red berry fruit. I…