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Myth Over Matter: Mature Burgundy 1920-2019 (Mar 2023)

The 2005 Grands-Echézeaux Grand Cru is a wine I have not encountered since just after bottling. It has a fabulous bouquet, so pure and complex, its mineralité riveting you to the spot. Crystalline. The palate has a divine balance with immense poise, which is uncommon in this muscular vintage. The tannins seem to have melted…

2006 and 2005 Red Burgundies (Mar 2008)

Fresh ruby-red color. Black raspberry, mocha, smoky spices and earth on the rather discreet nose. Sweet but high-pitched, communicating an impression of more youthful fruit than the Echezeaux. This boasts terrific lift and aromatic intensity in the mouth but is quite backward today. Finishes extremely long, with nicely integrated tannins and excellent verve. I love…

2004 and 2003 Red Burgundies (Mar 2006)

Deep red-ruby. Musky aromas of dark raspberry, chocolate and underbrush, along with an exotic floral quality. Large-scaled, concentrated and round, with impressive volume. Slightly roasted flavors of currant, chocolate, tobacco and underbrush. Finishes with substantial fine tannins and a sense of solidity. This should offer early appeal.

The Annual Red Bordeaux Report (May 2006)

Saturated ruby. Perfumed, high-pitched aromas of blackberry, tar and licorice. Lush and pliant on entry, then dry and classic in the middle palate. Nicely balanced, persistent wine but the tannins turned a bit dry as the wine opened in the glass. Is there enough balancing sweetness here? Certainly this is succulent and fresh.

1998, 1997 and 1996 Bordeaux (May 1999)

Good ruby-red. Ripe aromas of currant, tobacco, leather, smoke and game. Sweetly penetrating currant and cherry flavors in the mouth; rich and nicely balanced, with a silky texture. Opening nicely. Tannins are substantial but ripe.

Vertical Tasting of Chateau Lynch-Bages (Jan 2012)

(79% cabernet sauvignon, 13% merlot, 6% cabernet franc and 2% petit verdot; 5.2 g/l total acidity; 13% alcohol): Dark ruby-red with a hint of garnet. Cabernet sauvignon-typical aromas of blackcurrant, violet, tobacco, dried herbs and minerals, complicated by a touch of smoky oak. In a distinctly firm, structured style, but with juicy acidity intensifying the…