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2016 Chianti Classico – A Modern Day Benchmark (Aug 2019)

The 2015 Flaccianello della Pieve is even more stratospheric than it was last year. Rich and ample on the palate, Flaccianello captures all of the best qualities of this radiant vintage. The blend of sites, all in higher altitude spots near the center of town, yields a gorgeous, riveting wine of the very highest level….

Margaux Focus 2: Château Palmer (Aug 2023)

The 1995 Palmer is a step up in quality over preceding vintages. This gorgeous bouquet has vibrant red fruit, rose petals and violet. A touch of melted road tar comes through with time. Classic Palmer. The palate is medium-bodied with fine tannins, well balanced with good substance. There is a light savory element to this…

A Century of Bordeaux: The Threes (Aug 2023)

The 2003 Montrose has much more freshness than the 1983 tasted alongside. With blackberry, boysenberry, wilted iris flower, loam and clove, it’s pretty complex and certainly more complex than the Lafon Rochet. The palate is medium-bodied with grainy, grippy tannins, powerful and burly. Firm tannins, this is serious and lacks a little flair and charm…

The Annual Red Bordeaux Report (May 2006)

Good medium-deep ruby-red. Superripe, roasted aromas of black raspberry, chocolate and licorice. Wonderfully dense, sweet and lush, with an early roundness rare for this wine. A monumental St. Estephe with almost confectionery sweetness. Wonderfully horizontal, palate-saturating wine with huge but thoroughly ripe, lush tannins. It’s hard to believe that a wine this rich and deep…

Where the Heart Is: Ducru-Beaucaillou 1934-2018 (Jul 2022)

The 1986 Ducru-Beaucaillou has been variable over the years due to the roof taint. This one? Well, it is not offensive, but it is rather innocuous, anonymous for such a great Left Bank vintage, lacking delineation and intensity. The palate is medium-bodied with light tannins, simple but balanced with a slightly tart finish. I would…

Vinous Table: Brat, London, UK (Aug 2018)

This bottle of 1986 Ducru Beaucaillou originates from the period when roof taint affected many bottles, but not all of them. Apparently, the château has a machine that can check to see if there is a taint in the remaining bottles or not. If so, the bottle is released. However, I have reservations about this…