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1975 Château Citran

One always wonders if a wine of this age has anything left to impart. This does. Good high neck fill on the bottle. Lively dark brick color but still nice hues. Leathery, snuff-box, and dried black cherries on the nose unfold in the nose. In the glass and on the palate, whispers of spice like turmeric and black cloves. The fruit is like an aging dowager of faded glory but still a residue of charm left. Finishes surprisingly long. Of some historic interest as it was made before the original family sold the property to a Japanese concern in 1987. In keeping with the wine itself, should be drunk while watching the fading twilight of the day.
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Wine Retail in 2010: Hopeful Reactions from Across the U.S.

From across the U.S. you can almost hear the collective exhale of relief by wine retailers. Having adjusted inventories to accommodate the tighter purse strings of wine drinkers, retailers found that while the byword for 2010 was “value,” customers began, once again, to feel more comfortable making the extra trip to visit their local wine shop.
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2005 Château Fleur Haut Gaussens

This Bordeaux Supérior seems to be hitting its stride, reaching a peak drinking window after five years. Blackberries, black cherry, and some cured meat lead the attack, followed by surprising and light spearmint. Tannins are firm, but not overpowering, ready to pair with a steak. Acids are in balance. It is slightly simple, lacking secondary and tertiary waves of flavor, but still offers far more than anybody could expect at the price point, and does it as a true balanced Bordeaux blend, rather than a blast of fruit and wood. At this price point, this is a great wine to drink, not with the finest prime meat a great steak house can offer, but with a choice New York strip steak from the local butcher.