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2010 Red Burgundies (Mar 2013)

Good medium red. Very fresh aromas and flavors of small wild red berries, dried flowers, smoke and game. Rich and voluminous but sappy and not at all heavy; really saturates the mouth with flavor and builds and echoes on the back end. The tannins are fine and even. A beauty.

The 2010 Red Burgundies (Feb 2012)

The 2010 Clos de Vougeot is quite open and radiant at this stage. This is a totally gorgeous Clos de Vougeot that captures plenty of finesse with none of the austerity or angularity that can sometimes plague wines from this site. A pointed, mineral-drenched finish balances the wine beautifully.

Vinous Table: Bistro de l’Hôtel, Beaune, France (Sep 2013)

Mugnier’s 2009 Nuits-Saint-Georges Clos de la Marechale was drop-dead gorgeous. Clos de la Marechale is another of my go-to wines, as it is readily available (by Burgundian standards) and rarely excessively marked up on restaurant lists. The 2009 was ripe, open and seductive. Although very much in the style of the year, the Clos de…

2009 Red Burgundy (Jan 2011)

Good deep red-ruby. Blackberry liqueur, minerals and crushed stone on the nose, along with an earthy nuance. Large-scaled, lush and sweet, with a creamy, chocolatey flavor saturating the palate. This big, slightly rough wine benefits from its substantial tannins, which help to balance the sweetness of the alcohol. The pHs of these grapes was the…

2010 Red Burgundies (Mar 2013)

Good bright, deep red. Deep, complex nose dominated by raspberry and spices. Creamy and concentrated, even voluptuous, but with the whole-cluster vinification energizing the very dense middle palate and accentuating the wine’s structure. The tannins reach the front teeth on the very long whiplash of a finish. This is always a superb bottling.

2010 Red Burgundies (Mar 2013)

Good full red. Red cherry, spices, pepper and a hint of fresh herbs on the nose. Sweet on entry, then tight and bound-up in the middle, rather folded in on itself today in spite of its fine-grained, suave texture. Finishes with noble tannins and an echoing note of black pepper. This will need patience.