Archives: Product Reviews

Woocommerce product reviews

2000 and 1999 Rhone Valley Wines (Jan 2002)

Medium ruby-red. Riper on the nose than the Tradition, with hints of dried fruits and chocolate. Offers good volume and texture but only moderate sweetness; the dried fruit note carries through in the mouth. Seems a bit flat without some syrah or mourvedre to perk it up. Finishes with a bit less length and nuance…

1999 Barolo: Brilliance, Intensity and Class (Aug 2014)

Corino’s 1999 Barolo Giachini has aged beautifully. Sweet tobacco, flowers, truffles, mint, licorice and worn-in leather are woven together nicely in the glass. With time, the Giachini typically becomes quite polished and refined with bottle age, and that is exactly what has happened here. Still quite youthful, the 1999 is in a very pretty place…

Focus on Barolo and Barbaresco (Nov 2002)

Full red. Complex aromas of plum, redcurrant, dried flowers, minerals and tobacco; could use a bit more vibrancy. Big, mouthfilling, rich and supple; opulent and nuanced. Finishes very long, with suave tannins. This seems a bit dumb following the July bottling.

Focus on Champagne (Nov 1998)

Gold-tinged color. Ginger, flowers and crabapple on the nose. Good biscuit, toasted almond and apple flavors on entry, but goes a bit flat in the mouth. Could use more freshness on the slightly harsh finish.

2001 and 2000 Chablis (Jul 2002)

Bright, pale, green-tinged color. Very pure aromas of quinine, grapefruit and wet stone. Ripe and dense, with lovely bright fruit and an underlying mineral spine. Dense, slow-mounting finish shows lovely ripeness and depth of flavor. Still a lot more to come. Based on this and the ’01 sample, Fevre Vaillons appears to be one of…

2004 and 2003 Red Burgundies (Mar 2006)

Impressively dark, saturated red-ruby. Brooding aromas of black plum and minerals. Large-scaled, broad, sweet and rich; chewy, layered and three-dimensional. This is stuffed with fruit and quite full in the mouth. Here the tannins are nicely supported by material and thus a bit less rude, making their presence felt much later. Chevillon describes this as…