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Vinous Table: Repubblica di Perno, Monforte d’Alba, Italy (Mar 2018)

The 2000 Château Branaire Grand Cru Classé (now Branaire-Ducru, but back in 2000 still called just Branaire) showcases the greatness of Bordeaux. The Branaire is rich and ample in the style of the vintage, but with Branaire’s (and Saint Julien’s) natural grace, balance and charm keeping it from being over the top.

The Annual Red Bordeaux Report (May 2003)

Good medium ruby. Deep, smoky aromas of cassis, raspberry, leather, chocolate and roasted oak. Sweet, supple and thick but not at all heavy. A very concentrated wine with lovely sweetness of fruit and terrific mouth coverage. Really spreads out on the back end, which features broad, ripe tannins and terrific length.

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

The 2000 Branaire Ducru was picked September 25 to October 10 at 12.7° alcohol. It has a similar bouquet to my previous bottle, unfolding discreetly in the glass to reveal cedar-infused red fruit, while hints of dried blood/meat juices evolve with aeration. The medium-bodied palate is elegant and old-school, offering frayed tannins, noticeable acidity and…

New Releases from Australia, Part 1 (Jul 2008)

Dark purple. Blackberry and cherry liqueur on the nose, with suave oak spice, candied licorice and cocoa powder scents adding complexity. Youthfully primary dark berry and bitter cherry flavors are supported by supple tannins, picking up sweet chewing tobacco and minerals on the back. Chewy tannins build on the finish but don’t quite shut down…

2005 Bordeaux: Here and Now (Apr 2021)

The 2005 de Fieuzal is fully mature. Black cherry, game, smoke, tobacco, worn-in leather, spice, mushroom and chocolate are the signatures of a wine that has seen its best days. There’s good depth still to the 2005, it’s just past its prime.

2007, 2006 and 2005 Bordeaux (May 2008)

Good dark red. Roasted plum and beefsteak tomato; showing the exotically ripe side of the vintage. Fat, lush and sweet, with flavors similar to the aromas. Plenty of mocha and nuts from the oak, as well as some slightly drying wood tannins on the finish. Rich but a bit lacking in energy, and probably best…