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2007 and 2006 Red Burgundies (Mar 2009)

Good dark red. Compellingly vibrant aromas of raspberry, strawberry and blood orange lifted by spices and crushed stone. Intense and alive on the palate, boasting terrific density for village wine. The long, sweet, palate-staining finish features dusty tannins and impressive energy. A big success.

A Century of Bordeaux: The Twos (Sep 2022)

The 1982 Pavie has a rustic nose with melted tar piercing the black earthy fruit, mulberry and pencil shavings emerging with time. The palate is well-balanced yet simpler than say, the 1978 Pavie opened a few weeks earlier. Clean yet a little static in style, it cannot compete with the 1982 Magdelaine poured in tandem…

1982 Bordeaux, 20 Years On (Jul 2002)

Good saturated full red. Exotic nose combines roasted raspberry, minerals and coffee; slight suggestions of old wine. Then sweet and minerally in the mouth, with nicely firm-edged fruit and good flavor delineation. Finish shows a slight dry edge and a hint of greenness. Best today in the middle palate. Drink over the next five years.

Vinous Table: Carbone, New York (Jul 2015)

The 1966 Palmer is simply remarkable. Boasting superb pliancy for a wine of its age, the 1966 is incredibly deep and polished throughout. The flavors are broad, dark and inviting.

1982 Bordeaux, 20 Years On (Jul 2002)

Full red. Nose of marzipan and old wood; not clean. Sweet, dense and gripping, but the flavors are getting old. Finishes with a dry edge. Not a good bottle of this normally great wine, which at its best is nearly the equal of the ’61 at about one-third the price.

Looking Backward/Looking Forward: 2000 vs 2001 Bordeaux (Sep 2021)

The 2001 Palmer is a vintage that I have tasted several times, though Thomas Duroux lamented that he has very few bottles left at the property. The lovely bouquet of red berry fruit, dark chocolate, star anise and light iodine aromas gently unfolds from the glass, displaying a little more complexity than the 2001 Château…