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Woocommerce product reviews

1997 and 1996 Sauternes (Jul 1999)

Straw-gold. Marzipan, honey and toasted hazelnut on the nose. Moderately viscous and currently rather oaky. Has an impressively chewy texture but is not yet displaying its personality. Finishes with some youthful harshness. The ’97 is at once stronger and finer.

1982 Bordeaux, 20 Years On (Jul 2002)

Red-ruby. Ripe aromas of plum, currant, lead pencil and milk chocolate. Sweet but penetrating and gripping, with lovely clarity of flavor and terrific thrust. Classic claret, with lovely fruit and a very long, ripely tannic finish. A compelling example from this very elegantly styled vintage. Drink now through 2015.

What Nectar!! Suduiraut 1899-2015 (March 2019)

The 2003 Suduiraut has a strange bouquet with melted wax, quince and wet wool aromas, rather smudged and becoming Aszú-like with time in the glass. The palate is fresh and vibrant on the entry and starts well. It is missing some precision, a little spicy in style however, the warmth of the growing season erodes…

2004 and 2003 Sauternes and Barsacs (Jul 2006)

Bright, full yellow. Honey, pineapple and a whiff of menthol on the nose. Then impressively powerful in the mouth but with lovely acidity leavening its concentrated fruit. Very juicy and fine for Suduiraut, and not at all outsized or overly sweet. Comes across as very young, and finishes with noteworthy spine. Quite suave.

Antinori Solaia From Magnum: 1978-2016 (Sep 2020)

Things get much more interesting as the 1985 Solaia is poured. What a wine. Bold, luscious and full-bodied, the 1985 is magnificent. More importantly, the 1985 is in a perfect spot to deliver maximum drinking pleasure. Readers lucky enough to taste well-stored bottles will find a hedonistic, dramatic Solaia.

1995 and 1994 Bordeaux (May 1996)

Very good deep red-ruby. Rather dumb nose exudes a faint shoe polish aroma. Dense, velvety, soft and mouthcoating; fills those hard-to-reach spots on your palate. Really an outsized wine, with thick, chocolatey fruit and major dusty tannins. But currently monolithic. In France they’d call this Monsieur Plus.”