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Woocommerce product reviews

Keller Excellence (Mar 2023)

As with this year’s Hubacker – though to an even more striking degree – this opens with a flourish of floral perfume such as one regularly anticipates from Keller’s Abtserde bottling. (But then, part of the mystique surrounding “G-Max” is its vineyard origin, which might conceivably vary from one vintage to the next.) With that…

Focus on Barolo and Barbaresco (Nov 2011)

Medium red with a hint of amber at the edge. Soil-driven aromas of red fruits, mocha, smoke, underbrush and dried rose. Sweet, plush, seamless and elegant; distinctly suaver than the 2009, with the dried flower element lifting the mid-palate. Lovely nuanced wine, finishing long and serious, with broad, ripe, building tannins and very good grip.

1997 and 1996 Red Burgundies (Mar 1999)

Good medium red. Spicy aromas of chocolate, minerals and beefsteak tomato; quickly closed up in the glass. Big and broad, with noteworthy volume, but rather unforthcoming today owing to its bracing acidity. Slightly rustic on the finish, and not quite as long as the above.

2003 Barolo: Ten Years Later (Jun 2014)

The 2003 Barolo Cascina Francia is soft, silky and very nicely balanced, especially in its tannins, where the wine really stands out next to so many peers. Readers should open the 2003 at least an hour in advance to allow the aromatics to open up. This is a very sexy and open young Barolo from…

Focus on Barolo and Barbaresco (Nov 2007)

Good medium red with an amber rim. Fresh aromas of raspberry and nutty oak, with some surprising minerality for the vintage (but 1997 is more minerally, says Conterno). Fat, sweet and rich if not particularly complex, with flavors of raspberry, strawberry and minerals and an absence of green elements. Still, this does not show the…

Chablis 2009 and 2008 (Jul 2010)

Pale yellow-green color. Manages to be both explosive and reduced on the nose, offering strong notes of lime peel, seashell, spices, mint oil, white flowers and smoky, flinty minerality. Extremely backward on the palate, showing hints of smoked ham and dusty stone. Less silky and tactile today than the C o te Bouguerots but this…