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Woocommerce product reviews

2001, 2000 and 1999 Bordeaux (May 2002)

Medium ruby-red. Extroverted, distinctly sauvage nose of roasted meat and leather. Fat and soft in the mouth, with plenty of inner-mouth flavor interest. Seems longer today than the same owner’s Aiguilhe, and the tannins are finer and sweeter.

The Annual Red Bordeaux Report (May 2005)

Good red. Subdued nose hints at cherry, caramel and smoke. Juicy in the mouth but a bit hard-edged, with a reticent cherry flavor. The wine’s acids and tannins give the finish a slight dry edge, but there’s also good lingering flavor here.

2006, 2005 and 2004 Bordeaux (May 2007)

Ruby-red. Much less primary on the nose than it was in barrel a year ago, offering evolving aromas of mocha and iron, and exotic oak notes of clove and sandalwood. Smooth and fairly sweet in the mouth, with good breadth to the flavors of redcurrant, spice, iron and mocha. Finishes with dusty, building tannins.

The Annual Red Bordeaux Report (May 2006)

Dark red. Explosive aromas of currant and plum jam, game and leather. Downright velvety in the mouth, with compelling sweetness of fruit and pliancy of texture. The ripe plummy flavor is joined by chocolate and leather on the fairly tannic finish. Approachable already, this should gain in complexity with another few years of bottle aging.

1995 and 1994 Bordeaux (May 1996)

Very good deep red-ruby. Rather dumb nose exudes a faint shoe polish aroma. Dense, velvety, soft and mouthcoating; fills those hard-to-reach spots on your palate. Really an outsized wine, with thick, chocolatey fruit and major dusty tannins. But currently monolithic. In France they’d call this Monsieur Plus.”

1999, 1998 and 1997 Bordeaux (May 2000)

Medium ruby-red. Blackberry, shoe polish, licorice and green herbs on the nose; currently showing its cabernet franc component. Rather closed in the mouth and not now especially expressive. Seems a bit heavy. Finishes firmly tannic and slightly dry. Perhaps in an awkward phase.