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2008 Red Burgundies (Mar 2011)

Palish medium red. Complex, soil-driven aromas of strawberry, raspberry, minerals and spices. Juicy, savory and tightly wound, with a tight kernel of fruit calling for at least a few years of patience. Offers subtle intensity and a light touch, finishing with very good spicy, saline length.

2003 and 2002 Red Burgundies (Mar 2005)

Medium red. Pure, scented nose of raspberry and flowers. Juicy and fresh in the mouth, more linear and less exotic than the Fournaux. From poorer soil. Finishes with firm tannic spine, a stony, minerally perfume, and good juicy persistence.

2003 and 2002 Red Burgundies (Mar 2005)

Good full red. Pure, vibrant aromas of red fruits, minerals and spices; cool and aristocratic in the context of the vintage. Then more complex but less fruity in the mouth than the Bressandes, hinting at game, smoke, leather and spices. A bit soft for this, but then this was not acidified, according to Nicolay. Finishes…

2003 and 2002 Red Burgundies (Mar 2005)

Medium red. Subtle aromas of red berries and spices. Sweet, pliant and deep, with soil-inflected flavors of red fruits, minerals and earth. Suave, building wine, finishing with explosive fruit, mineral and earth flavors and a late dusting of tannins.

2005 and 2004 Red Burgundies (Mar 2007)

Good medium red. Riper aromas of redcurrant, milk chocolate and spicy oak; slightly herbal but not quite minty. Then sweeter and suaver in the mouth, with a fine-grained texture and good lift to the red fruit flavors. Finishes with firm, slightly dry-edged tannins and notes of chocolate and spice. This includes a good bit of…

2005 and 2004 Red Burgundies (Mar 2007)

Good deep red. Less brutal and more perfumed than the regular release, with a deep black cherry note on the nose. Suaver and more elegant in texture: finer-grained, lusher and sweeter, with a strong licorice note. Tannins are substantial but ripe.