- Location
- London and Connecticut
What worries me specifically are the 14.5 to 15.5% wines. Are they an improvement? Are the jammier and blurrier fruit profiles improvements? Are the increased total dry extract profiles an improvement in all cases? I really struggle to believe that they are having drunk copious quantities of the 11 to 12.5% versions of claret. I can certainly see that they are different.
And let's not forget the power of the Bordeaux PR machine - they have to sell what they have in the cellar, so don't look for any doubts about the above.
And let's not forget the power of the Bordeaux PR machine - they have to sell what they have in the cellar, so don't look for any doubts about the above.