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2000, 1999 and 1998 Bordeaux (May 2001)

Saturated medium ruby. Perfumed aromas of blackberry, violet and cocoa. Sweet and minerally, with lovely, expressive berry flavors framed by harmonious, ripe acidity. Structured and serious, but not at all hard. Finishes with broad, fine tannins. Offers excellent potential.

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

The 2000 Giscours is a vintage that I last tasted at the 20th-anniversary vertical in 2015. It has a lovely nose, not powerful, but pure and less rustic than some of the others tasted, offering red plum and cedar (as I have noted on previous bottles) and hints of fig jam and black olive. The…

2011 Bordeaux from the Bottle (Jul 2014)

Full medium ruby. Aromas of blackberry, licorice, mint and flowers. Juicy but youthfully imploded, showing less sweetness than it did a year ago at the Primeurs. The dark berry and licorice flavors display a leafy quality and a slight tartness on the back end, but the tannins are fine-grained. The finish features a lingering saline…

The Comedown: Bordeaux 2011 Ten-Years-On (Apr 2022)

The 2011 Giscours is tighter on the nose that its peers and demanded more coaxing, blackberry and melted tar, graphite and hints of blood orange. Good complexity. The palate is taut and fresh, well defined with crisp, edgy tannins, graphite and tobacco towards the finish that has a Pauillac-like character. This is drinking well, better…

The 2014 White Burgundies: What’s Not To Like? (Sep 2016)

(in barrel, with very little SO2 added to this point): White peach, minerals and a medicinal whiff of menthol on the nose. A far more austere wine than the 2015 version, dominated in the mouth by crushed-rock minerality and menthol. Showing little in the way of flattering fruit in the early going. This is remarkably…

New Languedoc/Roussillon Releases (Jul 2002)

(a blend of syrah, mourvedre and cabernet) Full red. An exotic head shop of a nose: blackberry, orange peel, roasted meat, mace, clove, grilled nuts. Then extremely intensely flavored and dense with extract; combines an almost confectionary late-harvest sweetness with bracing acid structure. Distinctly peppery, salty finish, like steak au poivre Laurent Vaille told me…