Archives: Product Reviews

Woocommerce product reviews

2012 Barolo Part 2 – The Late Releases (Nov 2016)

Conterno’s 2008 Barolo Riserva Granbussia is short, sweet and pruney, with distinctly overripe black fruit and prominent oak. The 2008 is one of the weakest Granbussias I have ever tasted. Super-ripe dark fruit, mocha, spice and sweet vanillin notes from the oak are front and center in a wine that lacks mid-palate depth, and, most…

Chianti Classico 2013 & 2012: The Luck of the Draw (Sep 2015)

Another intense, tightly-wound wine, the 2012 Solaia is likely to require a number of years in bottle before it is ready to drink. Graphite, smoke, plums, black cherries, rose petal and mint meld together effortlessly in the glass. Here, too, the style is all about grace and finesse. The 2012 Solaia is going require patience,…

2016 Chianti Classico – A Modern Day Benchmark (Aug 2019)

The 2016 Le Pergole Torte is magnificent, just as it was last year. Rich, dense and explosive, with stunning depth and texture, the 2016 possesses off the charts intensity while remaining light on its feet for such rich a powerful, layered wine. There is almost no perception of tannin. Black cherry, plum, lavender, menthol, spice…

Loire Valley Cabernet Franc (Dec 2014)

Bright ruby. Complex nose melds blackberry, licorice, violet and wild herbs. Subtly rich and elegant, offering dark berry, bitter chocolate and cracked pepper flavors. Finishes with substantial ripe but silky tannins and delicate, lingering spicy nuances.

2007, 2006 and 2005 Bordeaux (May 2008)

(contains a relatively high percentage of merlot, in the range of 30%) Good deep ruby-red. Wonderfully sweet, aromatic nose combines currant, chocolate and cedary oak. Fat, lush and silky, with atypical volume to the flavors of plum, tobacco and chocolate. Wonderfully supple, plump wine with layers of flavor, thoroughly sweet tannins and compelling aromatic persistence….

Where the Heart Is: Ducru-Beaucaillou 1934-2018 (Jul 2022)

The 2005 Ducru-Beaucaillou, tasted a dozen times since en primeur, was picked 21 September to 6 October, matured in 90% new oak for 18 months. It delivers a wall of black fruit on the nose that gradually opens up with aeration, touches of incense and wild mint, cedar coming through with time. But these aromatics…