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Bordeaux 2018: Not Back in Black (Mar 2021)

The 2018 Quinault L'Enclos is so impressive. Bright and delineated, the 2018 pulses with energy from start to finish. The aromatics alone are just captivating, with floral and savory notes that soar out of the glass. Lavender, sage, menthol, licorice, crushed rocks and plum all build as the 2018 shows off its considerable allure. The…

2007, 2006 and 2005 Bordeaux (May 2008)

Bright medium ruby. Sexy, ripe aromas of plum, redcurrant, smoke and minerals. Big, plummy and round; unusually rich and ripe for this Cotes de Francs estate. A broad, chocolatey big boy that finishes with substantial but ripe, dusty tannins. Very satisfying.

Bordeaux 2012: The Good, the Bad and the Ugly (May 2013)

Ruby-red. Red cherry, blackcurrant, cinnamon and violet on the enticing nose. Bright, fresh and juicy in the mouth, with a floral nuance to the delicate red berry and mineral flavors. Lively acidity provides lift and cut on the long finish. A straightforward but well-made wine with no harsh tannins or green notes.

2012 Bordeaux: Messages in a Bottle (Jan 2016)

The 2012 Puy-Blanquet is soft, open-knit and quite expressive today. Floral aromatics, silky tannins and red cherry/raspberry flavors are the signatures. Drink this feminine, gracious Saint-Emilion over the next handful of years.

Bordeaux 2012: The Good, the Bad and the Ugly (May 2013)

Dark ruby. Musky aromas of black fruits, red cherry and spicy potpourri. Silky on entry, then rich, dense and ripe in the middle, with sneaky intensity to the slightly tarry flavors of blackberry, dark cherry and quinine. The tarry element carries through on the long, firmly tannic finish, along with a trace of heat, but…

2013 Bordeaux: Walking the Tightrope (Apr 2014)

The 2013 Prieuré Lichine stands out for its texture and resonance. Dark red and black fruits meld into smoke, wild flowers and new leather, all in a generous, expressive Margaux with tons of appeal. A vivid, beautifully delineated wine, the 2013 has been striking on both occasions I have tasted it thus far. Production is…