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2011 Red Burgundies (Mar 2014)

Bright, dark red. Knockout nose combines dark berries, licorice, spices, violet, game and pepper, plus a whiff of caramel. Sweet, sappy and concentrated, with excellent spicy lift to the flavors of blueberry and black cherry. Mounts impressively on the chewy, tactile back end.

Grand Cru Culinary Wine Festival 2015 (Mar 2016)

I am surprised by how good the 2009 Richebourg is at this stage. Swaths of tannin frame an explosive core of fruit in a Burgundy endowed with a real sense of gravitas. The radiance and ripeness of the year has filled out the wine nicely, yet the 2009 remains a quintessentially powerful, substantial wine that…

2009 Red Burgundies (Mar 2012)

Good bright red-ruby. Muskier and oakier on the nose today than the RSV, with darker fruit aromas complicated by smoky minerality and a whiff of cassis bud reduction. Sharply delineated but tightly wound and dominated by its structure. Conveys a rigorous impression of calcaire minerality but this will need a good decade of aging to…

A Century of…Fours (Jun 2024)

The 2014 Echézeaux Les Loachausses Grand Cru seems to be moving into its secondary aromas, brown spices and leather infusing the red fruit. It’s a little rustic in style compared to recent vintages. The palate is soft on the entry, with dry tannins. The 2014 needs more freshness and fruité. It’s pretty austere. Elegant, but…

2014 Red Burgundies: Delicious Terroir-Driven Midweights (Mar 2017)

Bright medium red. Reticent but very pure aromas of red cherry, spices and tobacco. Offers a lovely silky texture for the vintage, showing as much earth and tobacco character as red fruits and flowers. Not a particularly sweet style but distinctly fleshy in the context of the vintage. Its substantial tongue-dusting tannins call for patience…