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The 2010 Clarets: A Modern Classic (Jul 2013)

Bright, full medium ruby. Deep aromas of cassis, cigar box, olive tapenade and licorice. Then vinous and penetrating in the mouth, with excellent lift to its complex flavors of dried cherry, cassis, tobacco, flowers, minerals and spices. Wonderfully suave but youthfully backward wine with a very long, smooth finish featuring noble tannins and fresh acidity….

Bordeaux 2010: All That Glitters… (May 2011)

(a blend of 86% cabernet sauvignon, 12% merlot, and 2% petit verdot; pH 3.7; 13.7% alcohol) Bright ruby-purple. Complex, pure aromas of fresh blueberry, blackcurrant, truffle, violet and black pepper are accented by sexy new oak (100% this year, up from 90% in 2009). Began a bit brooding in the middle palate but gained in…

Rioja: The Past Is Always Present (Apr 2021)

Bright ruby-red. Vibrant, spice- and mineral-accented scents of fresh red fruits, succulent herbs and spicecake are complemented by an emerging floral overtone. Juicy and pliant in the mouth, offering gently sweet raspberry, cherry cola, spicecake and rose pastille flavors that deepen steadily on the back half. In an energetic style, showing fine clarity and silky…

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

The 2001 Clerc Milon has a lovely bouquet that puts the 2000 in its place with exuberant black cherry and bilberry fruit, estuarine scents and hints of orange blossom and iodine. Wonderful! The medium-bodied palate offers succulent tannins and vibrant red berry fruit laced with white pepper and cedar. Very harmonious, with impressive weight toward…

The Annual Red Bordeaux Report (May 2004)

Ruby-red. Ripe aromas of licorice, bitter chocolate, roasted herbs, tar and exotic spices. Supple, round and pliant, with redcurrant, licorice and herbal flavors. Finishes with surprisingly sweet tannins nicely buffered by the wine’s fat. A very good showing for this wine.

Songs Full of Light – Lafaurie-Peyraguey 1906-2018 (Aug 2019)

The 2015 Lafaurie-Peyraguey was picked from September 14 to October 21 at 18hl/ha via four tries, and matured in 65% new French oak for 16 months. There is 131g/L residual sugar. It has a very pure, seductive bouquet of quince and honey; later, pineapple and saffron aromas gently unfold in the glass. I find this…