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The Annual Red Bordeaux Report (May 2003)

Full medium ruby. Exotic, slightly candied aromas of roasted raspberry, musky espresso, earth, smoke, coffee bean and sweet, nutty oak. Superripe, lush and fat; at once chewy and velvety, with superb depth of flavor. Sweet, sappy flavors of black cherry and licorice nicely firmed by underlying minerality. Finishes long and subtle, with substantial but fine…

1997, 1996 and 1995 Bordeaux (May 1998)

Redcurrant, minerals and spice on the nose. Fresh and juicy in the mouth, with cooler, rather muscular flavors of kirsch, minerals, mint and shoe polish. Quite tight today, and not yet showing much fat or personality, but has the structure and guts to develop in bottle. Finishes firmly tannic.

2000, 1999 and 1998 Bordeaux (May 2001)

Saturated ruby. Superripe aromas of black and red fruits and dark chocolate; almost but not quite pruney. Then pliant, sweet and lush, with explosive black raspberry fruit and lots of early personality. This is downright hedonistic and deceptively soft. Finishes very long and ripe, with extremely fine tannins.

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

The 2000 Duhart-Milon is noticeably deep in color. It has a crisp bouquet of brambly black fruit, truffle, freshly rolled tobacco and just a touch of mint. The aromatics here are impressive and exude Pauillac class. The palate is medium-bodied with suppler tannins than the aromatics augur, and austere but quite deep in the mouth,…

2000, 1999 and 1998 Bordeaux (May 2001)

Bright ruby-red. Currant, shoe polish, currant leaf and nutty oak on the nose. Chunkier and fleshier than the Carruades de Lafite-in fact, almost rustic by comparison-but with firm supporting acidity. Rather backward wine that will need at least a few years of aging once it bottled.

2000, 1999 and 1998 Bordeaux (May 2001)

Bright ruby-red. Perfumed aromas of cassis, violet, bitter chocolate and licorice. Tightly wound, intensely flavored and on the lean side, with extremely primary flavors of cassis and dark chocolate. Not showing its flesh today, but this has good underlying density and pliancy. Finishes with toothdusting, fine tannins.