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2017 Bordeaux – Mirror, Mirror on The Wall… (Mar 2020)

The 2017 Phélan Ségur has turned out beautifully. A wine of real substance and personality, Phélan Ségur is endowed with quite a bit of depth. Black plum, chocolate, spice, leather and mocha are some of the many notes that infuse this wonderfully expressive Saint-Estèphe. Readers should expect a bold, savory wine driven by strong Cabernet…

2015 Bordeaux: Every Bottle Tells a Story… (Feb 2018)

The 2015 Grand Corbin Despagne is a powerful, brooding wine. Beams of tannin give it much of its shape and overall feel. Savory herbs, smoke, leather and tobacco add to an overall impression of pure power. Give this muscular Saint-Émilion at least a few years to soften. I suspect Grand Corbin Despagne will always display…

2011 Bordeaux from the Bottle (Jul 2014)

Good full ruby-red. Perfumed aromas of blackcurrant, fresh herbs and cocoa. Sweet, round and nicely vinous, with good depth to the flavors of chocolatey dark fruits and spicy underbrush. Finishes with fine-grained tannins, firm structure and lingering cocoa and floral notes. Offers plenty of early appeal and better texture than many 2011s.

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

The 2011 Langoa-Barton has an open nose, well defined, a little lean at first though it gains more fruit intensity with aeration. Quite conservative compared to its peers though. The palate is medium-bodied with grainy tannins, a little oaky perhaps, decent depth with a touch of black pepper and tobacco. What is missing is just…

2008 Bordeaux: A Day In A Life (Feb 2018)

The 2008 Canon has a simple bouquet compared to the riveting 2015 that I tasted alongside at the property, however, you cannot begrudge this Saint Émilion that offers attractive black fruit, a pinch of pepper, iodine and spice. The palate is medium-bodied with fine tannin, red and black fruit mixed with baking powder and a…

The 2008 Clarets (Jul 2011)

Good full red-ruby. Aromas of dried cherry and cedary, nutty oak lifted by a floral element. Flavors of cherry pit and spices are given good cut by pronounced acidity. Finishes with dusty tannins that turn a tad dry in the glass. Will this gain in sweetness and personality with bottle aging?