Wine writer. Publisher Wines In Niagara.
This is the 2012 vintage, quite hot in Ontario but Hardie has crafted a voluptuous, aromatic Chard that has some acid backbone on the palate. Enjoyable wine, but already starting to mature. — 10 years ago
Stunning, no other words. — 10 years ago
This 2009 is such a huge wine that is developing nicely but it will never be balanced, in my opinion. Still, the gobs of fruit and masses of tannins and earthiness and barrel spices still make for an interesting sip. — 10 years ago
A very solid Rioja, meaty, dripping in fruit and spice. Nicely balanced at this point with room to get better. Not sure it deserves the 97 points doled out by decanter, however. Pleasant and the right price. — 10 years ago
Sensational Cabernet from the land Down Under and in a very good place right now. Rich, concentrated with earth and oak spice and a generous splash of acidity to keep it poised and vibrant on the finish. Getting better with age. — 10 years ago
The 1986 "50th Anniversary" Latour is still alive and kicking, a lovely drop of wine with perky but fading fruit, graceful, restrained with fully integrated wood spice and tannins. Quite enjoyable. — 10 years ago
The 1992 Volcanic Hill is finally shedding its wall of tannins and revealing gobs of fruit, earth and integrated spice. A pure joy to drink. Humming along at this stage, thinking it has reached its peak of pleasure. — 10 years ago
A beautiful, lush, complex Opus 1994 with plenty of earth, tar, oak and finesse. Deep and dark, with room to improve 5-10 years. — 10 years ago
A little surprised this Grand Cru St. Emilion doesn't have some Cabernet Franc in it. There is a herbal note, a leanness in the 100% Merlot, but still meaty, earthy, dark-ish fruit, heavily oaked. It's starting to show the fruit and depth, however, the lean, leafy note may ultimately keep this Bordeaux from being great. I expected more, considering I hauled it all the back from a little shop in St. Emilion. — 10 years ago
Rick VanSickle
The 1984 is well off vintage and past its prime with gritty earth, leather, faded fruit and a short finish. But it's Pichon and I'm digging it. — 10 years ago