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Red Burgundy ’16 & ’15: Superb Vintages, Different Styles (Jan 2018)

(aging in 20% new oak–essentially the barrels the estate didn’t need for their frost-reduced Chambertin): Good dark red. Wild, energetic aromas of raspberry and game birds. A step up in sweetness over the Charmes on entry, then quite firm and minerally in the middle palate, with harmonious acidity giving this intense wine very good definition….

The Comedown: Bordeaux 2011 Ten-Years-On (Apr 2022)

The 2011 Guiraud offers attractive scents of dried honey, pressed white flowers and honeysuckle. The palate is medium-bodied with quite a concentrated opening, fine acidity, spicier than its peers with a botrytis-laden finish that has just the right amount of bite. Excellent. Tasted blind at the annual 10-Year-On tasting.

2011 Bordeaux from the Bottle (Jul 2014)

Bright yellow-gold. Deep aromas of lime, peach, quince, minerals, menthol and saffron are complicated by tangy botrytis tones. Ripe, creamy flavors of peach, lime and lemon verbena show noteworthy sweetness and power, with harmonious acidity providing lift. This very rich, textured wine coats the palate with tropical fruit and mineral flavors that linger impressively on…

Champagne: The Summer Preview (Jul 2015)

A total turn-on, the 1995 Comtes de Champagne is utterly magnificent. Orange marmalade, mint, smoke, hazelnuts, white truffles and honey blossom come to life in an exquisite, resonant Champagne that delivers the goods, big time. Opulent and exotic yet miraculously fresh for a 20 year-old wine, the 1995 Comtes is in a beautiful spot to…

Focus on Champagne (Nov 2002)

Pale, green-tinged color. Incredible shiver-producing 99-point nose combines peach, lemon, iodine and steely, petrolly, slatey soil tones; I was reminded of Chevalier-Montrachet and great Mosel riesling. Full and creamy-smooth but extremely young. This brilliantly minerally wine seems to thicken and intensify after 10 or 15 seconds in the mouth, offering layer upon layer of soil…

The Annual Red Bordeaux Report (May 2005)

Red-ruby. Berries, mint and some fresh herbal notes on the nose. Nicely sweet on entry, then moderately fleshy in the middle palate, with flavors of blackberry and bitter chocolate. Finishes with palate-dusting tannins.