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2010 Red Burgundies (Mar 2013)

Good medium red. Pungent aromas and flavors of candied raspberry, flowers, stone and sandalwood show a liqueur-like ripeness. Extremely intense and packed with tangy fruit; in fact, wonderfully expressive and extroverted today for such a dense, even brawny wine. The superb rising finish features big but ripe tannins and great fruit persistence. Has all the…

The 2009 Red Burgundies from Bottle (Apr 2012)

The 2009 Morey St. Denis 1er Cru boasts deep, expressive aromatics redolent of spices, black cherries and plums. There is an element of darkness that is at once mysterious and sensual. A nuanced, layered finish rounds things out in style.

2009 Red Burgundies (Mar 2012)

Medium red. Superripe, slightly high-toned aromas of musky cherry liqueur and minerals. Fat, sweet and voluminous, with strong red fruit flavors nicely framed by ripe, integrated acidity. A creamy 2009 with plenty of tannic support.

Burgundy With A Bit of Age: 2000-2014 (May 2019)

I have never been completely convinced by Dujac’s wines this vintage and on this occasion it is surpassed by Bertheau’s Amoureuses. Deep in colour with some bricking on the rim, the nose offers red fruit, burnt toast and bell pepper, just a little muddled, to be truly honest. The palate has a strong stemminess that…

2008 and 2007 Red Burgundies (Mar 2010)

Palish red. Medicinal aromas of crushed blueberry and spices, with an intriguing element of dried flowers. Dense, serious and concentrated but more austere than the Clos de la Roche. Restrained for a young 2007 but finishes with lovely tangy sweetness and building tannins. This has very good energy and thrust for the vintage and merits…

Test of Endurance: Bordeaux 2014 Ten Years On (Mar 2024)

The 2014 Montrose has an engaging and complex bouquet with black fruit, a pencil box, pressed violet and warm earth scents, gaining intensity with aeration. The palate is medium-bodied with excellent tannins that frame the mineral-rich black fruit (in fact, this is one of the most mineral-laden 2014 Left Banks I tasted.) The oak is…