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Chablis 2009 and 2008 (Jul 2010)

Pale yellow-green color. Manages to be both explosive and reduced on the nose, offering strong notes of lime peel, seashell, spices, mint oil, white flowers and smoky, flinty minerality. Extremely backward on the palate, showing hints of smoked ham and dusty stone. Less silky and tactile today than the C o te Bouguerots but this…

Focus on Barolo and Barbaresco (Nov 2011)

(bottled in June of 2011): Deep ruby-red. Pristine, high-pitched aromas of black fruits. Seriously rich, with powerful acidity and strong alcohol giving shape to the almost candied blackberry, black raspberry and cassis flavors. A bit aggressive on the back end but this is a fruit bomb, from a yield of no more than 35 hectoliters…

2016 Barolo, Part 2 & Late Releases (Oct 2020)

The 2016 Barolo Cerretta is an incredibly elegant wine, so much so that opening a bottle now is far from a crime. That may sound heretical, but it’s a good example of how finessed young Barolo can be when it gets the kind of care it has here. It’s also important to note that while…

New Releases from Champagne (Dec 2011)

The 2005 Brut Millésime comes across as quite lean and clenched within the context of the year. It is powerful, chalky and intense, with bright citrus, jasmine and crisp pears woven throughout. This is one of the few 2005s that needs more time in bottle. The 2005 is equal parts Pinot Noir and Chardonnay. Dosage…

New Vintage Champagnes (Nov 2011)

Bright yellow. Yellow plum, pear, musky herbs, spices and a whiff of woodsmoke on the highly fragrant nose. Powerful but lively, with excellent clarity to the deep, chewy pit fruit and lemon pith flavors. Finishes with very good smoky persistence.

Barolo and Barbaresco (Nov 2013)

Good bright medium red. Deep, expressive nose offers strawberry, camphor, marzipan and earthy minerality. Like liquid silk on entry, then very rich, ripe and sweet in the middle, offering complex notes of red berries, roasted herbs, leather and smoked meat. Finishes sappy and very long, with lush tannins and serious breadth. The tannins are more…