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The Best New Non-Vintage Champagnes (Dec 2012)

Pale yellow-gold. A highly perfumed bouquet evokes lemon pith, pear, iodine and chalky minerals. Ripe and densely packed but lively, offering candied citrus fruit flavors and deeper notes of anise and fig. Becomes spicier and stonier with air, finishing with strong punch and lingering smokiness and minerality. More open-knit and overtly ripe that most of…

1995 and 1994 Bordeaux (May 1996)

Medium color. Somewhat high-toned black cherry nose is currently dominated by lead pencil and cedar. Gentle and flavorful; has alluring perfume and sweetness in the mouth but less fat than the ’95. Ripe, persistent on the finish. A very pretty Palmer.

1995 and 1994 Bordeaux (May 1996)

Impressive deep ruby color. Perfumed, inky, dark berry aroma. Sweet, supple and velvety on the palate. Finishes with lots of dusty tannins and an enticing floral note. Atypically strong for this wine.

1995 and 1994 Bordeaux (May 1996)

Impressive deep ruby color. Perfumed, inky, dark berry aroma. Sweet, supple and velvety on the palate. Finishes with lots of dusty tannins and an enticing floral note. Atypically strong for this wine.

In Good Taste: Branaire-Ducru 1928-2013 (Mar 2020)

The 1996 Branaire-Ducru is a delightful vintage and represents the pinnacle of that decade. It has an exquisite bouquet that is defined and focused: blackberry, pencil lead, tobacco and a touch of chimney soot after time. The palate is very pure with really fine tannin. There is a sense of panache and class about this…

Vertical Tasting of Chateau Branaire-Ducru (Mar 2014)

(64% cabernet sauvignon, 30% merlot and 6% petit verdot; 3.81 pH; 12.9% alcohol): Dark red with a hint of amber at the rim. Aromatic nose of red cherry, cedar, graphite and orange peel, complicated by a leafy note. Fresh, clean flavors of redcurrant and spicy herbs linger well on the juicy, high-acid finish. Improved considerably…