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The 2013 Red Burgundies: Fascinating and Challenging (Mar 2016)

Good medium red. Lower-toned on the nose than the La Colomière, showing less perfumed lift and primary fruit. Fat, savory and sweet in the mouth, with decent framing acidity, but distinctly more saline than the Colomière and a bit reduced from start to finish. A more soil-driven style of Vosne-Romanée, but lifted by a hint…

The Consistently Delectable 2014 Red Burgundies (Jan 2016)

(racked into tank three weeks ago): Bright, deep red-ruby. Sexy raspberry and smoky oak aromas. An attractive fleshy wine with good sweetness buffered by acidity. This slightly high-toned village wine will give early pleasure. (Incidentally, I also enjoyed the estate’s Nuits-Saint-Georges white wine for its sexy lemon and grapefruit aromas, and its satisfying texture and…

Tuscany New Releases, Part 1 (Mar 2020)

The 2015 Sassicaia is incredibly elegant, perfumed and light on its feet. It has become even more wonderfully refined since I last tasted it. Sweet floral and spiced notes lead into a core of sweet red and purplish berry fruit. When it was younger, the 2015 was quite potent. Today, my impression is that, while…

2016 Brunello di Montalcino: Radiance Personified (Nov 2020)

The 2015 Brunello di Montalcino Annata is an understated beauty that takes some time to blossom in the glass. It’s a sweetly spiced and floral expression of the vintage, blending ripe cherries and strawberries with dusty earth, hints of sage and violets. A refreshing air of mint and lavender develops over time. It’s elegance personified…

1998, 1997 and 1996 Bordeaux (May 1999)

Very dark ruby. Spicy aromas of cassis and vanilla. Firm and fairly intensely flavored, with cassis and leather notes. Showing its tannic side today.

1998, 1997 and 1996 Bordeaux (May 1999)

Deep saturated ruby. More exotic, superripe aromas of cassis, red cherry confiture and spice. Fuller and denser than the above, with good texture and sweetness. But also rather tannic, even astringent, on the finish.