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Bordeaux 2013: Definitely Not the Vintage of the Century (May 2014)

(75% merlot and 25 cabernet franc): Vivid ruby-red. Complex, scented nose is very cabernet franc-dominated, offering delicately spicy blackcurrant, truffle, mint and leafy aromas. Juicy, silky and sweet, with highly nuanced flavors of aromatic herbs and flowers. Not especially dense but wonderfully expressive today, finishing with a firm but polished tannic spine. Pierre Lurton told…

2013 Bordeaux: Walking the Tightrope (Apr 2014)

The 2013 Petit Cheval is supple and easygoing. A wine with plenty of near and medium-term potential, the 2013 graces the palate with dark red cherry, plum, smoke and spices. Overall, the 2013 is a pretty, nicely textured wine, but there are elements of slight forwardness and evolution in the flavors that suggest the wine…

1999, 1998 and 1997 Bordeaux (May 2000)

Good red-ruby. Currant, plum and smoky oak on the nose. Fat, suave and smooth; not a powerful style but offers lovely depth of flavor. Finishes with rather smooth tannins and good length.

Tuscany 2006 and 2007: A New Golden Age (Aug 2009)

The 2006 Cortona Merlot Desiderio is frankly a perplexing wine. There is good density and richness in the ripe dark fruit, but the French oak completely dominates the wine’s balance.

Chianti, Vino Nobile and Super-Tuscans (Jul 2010)

(85% merlot and 15% cabernet sauvignon; aged for at least 18 months in new oak; 15% alcohol) Deep ruby with inky highlights. Sweet aromas of blackberry liqueur, licorice and dried flowers. Enters very large and ripe, but the dark plum, coffee and cocoa flavors are freshened by a cool mineral nuance. A wonderfully fleshy wine…

Focus on California’s Central Coast (Sep 2006)

(botrytized roussanne) Deep golden bronze color. Bottomless aromas of dried apricot, orange peel, honey and toffee. Incredibly viscous and high-toned in the mouth, with superb acids to frame the orange peel and honey flavors. A distinctly saline character adds complexity. This has extraordinary TBA-weight thickness and concentration and an exhilarating sugar/acid spine. This goes on…