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Finally: Bordeaux 2015 In Bottle (Jul 2019)

The 2015 Mouton-Rothschild has more fruit intensity on the nose than the 2015 Château Margaux and also more red than black fruit: the raspberry and wild strawberry scents are more expressive than the blackberry and briary ones. The oak is neatly integrated here, although I would have liked a little more delineation. The palate is…

The 2010 Clarets: A Modern Classic (Jul 2013)

Dark red. Inviting aromas of redcurrant, coffee, brown spices and truffley underbrush. Supple, sweet and on the soft side, offering dark berry and light herbal flavors of moderate intensity. This midweight finishes with dusty tannins and decent persistence.

The Annual Red Bordeaux Report (May 2004)

Dark red, with a hint of development at the rim. Rather exotic, Burgundian aromas of raspberry liqueur, smoked meat and earth. Sweet and ripe in the middle palate, with well-judged extraction and a mineral firmness. Flavors of raspberry and chocolate. Finishes with firm, dusty tannins and lingering chocolatey flavor.

2000, 1999 and 1998 Bordeaux (May 2001)

Ruby-red. Sappy, liqueur-like aromas of cherry, raspberry coulis, roast coffee and exotic wood spices. Wonderfully sweet and mouthfilling, but with harmonious acidity giving shape and clarity to the flavors. Finishes quite long, with fine tannins. Not at all overextracted; in fact, here the tannins seem a bit sweeter than those of the ’99. Still unfolding;…

A Century of Bordeaux: The Eights (May 2018)

The 1998 Pavie was Gerard Perse’s second vintage after buying the property and it was actually matured in 200% new oak. Now at two decades, it continues to be attired with a fresh and very attractive bouquet, blackberry, mulberry, clove and bay leaf, just a touch of Italian delicatessen in the background. I like the…

2004 and 2003 White Burgundies (Sep 2005)

Palish yellow color. Reticent aromas of orange oil and vanillin oak. Quite dry and reserved, with a fine-grained texture and notes of peach and flowers. This vineyard produces wine with delicate aromas and is always among the most affected by the bottling, notes Morey.