Archives: Product Reviews

Woocommerce product reviews

2007, 2006 and 2005 Bordeaux (May 2008)

Full ruby-red. Spectacularly ripe nose offers plum jam, minerals, licorice, mocha and a whiff of game, all lifted by exotic flowers. Explosively ripe and sweet in the mouth, with uncanny fullness and depth to the flavors of raspberry, smoke and milk chocolate. A blockbuster of a wine with a three-dimensional texture and outstanding weight but…

2005 Bordeaux: Here and Now (Apr 2021)

The 2005 Troplong Mondot is a heady, sumptuous beauty. Sweet black cherry, plum, chocolate, spice, new leather, licorice and menthol all open in the glass. Hedonistic and opulent to the core, the 2005 is a decidedly exuberant Saint-Émilion. I would open it a few hours in advance, as aeration helps soften some of the initial…

2005 Bordeaux: Here and Now (Apr 2021)

The 2005 Rouget is laced with the essence of sweet red berry fruit, mocha, dried flowers, mint and worn-in leather. Bright and floral, with savory accents from the Cabernet Franc, Rouget is a super-attractive Pomerol to drink now and over the next decade.

The Annual Red Bordeaux Report (May 2006)

Saturated ruby-red. Sexy aromas of plum, redcurrant, truffle and meat. Supple, round and gentle, with fat flavors of plum, and licorice pastille. Long, ripe finish features supple tannins and hints of leather and game.

The Annual Red Bordeaux Report (May 2006)

Ruby-red. Roasted blackberry, coffee and mocha on the nose, along with a grapey quality. Fat, superripe and sweet; wonderfully full, sexy and broad. Just this side of exotic, but sound natural acidity gives shape to the thick, mellow dark berry and chocolate flavors. Finishes with substantial tannins and resounding length. This will be drinkable several…

1998, 1997 and 1996 Bordeaux (May 1999)

Purple-ruby. Fruit-driven aromas of blackcurrant, violet, shoe polish and mint. Firmly structured and uncompromising; all spine today. Not showing its flesh or texture, but ripe rather than green. Finishes with good length and bracing tannins.