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2001, 2000 and 1999 Bordeaux (May 2002)

Saturated ruby-red. Ripe, expressive aromas of black cherry, blackberry and espresso. Sweet, concentrated and quite perfumed in the mouth, with notes of oaky torrefaction currently dominating the wine’s dark fruit flavors. Distinctly powerful for Valandraud, and impressively long on the finish, with a sweet, chocolatey aftertaste. A sample of the same juice tasted just after…

In Excelsis: Château Latour 1887 – 2010 (Jul 2018)

The 1975 Latour was served from magnum at the reception held at the château for 1,500 guests at Vinexpo. However, I was not the only one rather disappointed by the aromatics that feel leafy and very austere, perhaps despite the large format and provenance, the 1975 is dried out, like many Left Bank wines born…

The HANY Charity Dinner (Nov 2007)

A flight of 1970s that followed (all from magnums) was special, to say the least. The 1970 Chateau Latour was incredibly fresh in its generous expression of fruit, with a full-bodied, intense personality. I thought this bottle was very slightly corked, but I was among the distinct minority in that opinion.

In Excelsis: Château Latour 1887 – 2010 (Jul 2018)

The 1970 Latour must be one of the most unpreditacble vintages ever produced at the estate. It is prone to wild mood swings! This bottle has a deep colour, slightly turbid, with thin bricking on the rim. The bouquet is powerful, quite feral with maybe some VA, scents of sandalwood and Lapsong Souchang infusing the…

1982 Bordeaux, 20 Years On (Jul 2002)

Full medium-deep red. Medicinal, austere nose of plum and chocolate; slightly off wood note. Fat and plump, but the fruit is somewhat suppressed and the finish somewhat dried by the off nose. Still a very satisfying drink, but not up to typical bottles of this outstanding wine.

The 2019 Champagne Summer Preview (Jul 2019)

The 2000 Dom Pérignon Rosé is just starting to enter its first plateau of maturity. Sweet tobacco, mint, dried flowers, rose petal, game, licorice and tobacco add myriad shades of aromatic nuance. This is the first vintage in which former Chef de Caves Richard Geoffroy started bumping up the percentage of still Pinot in his…