So how did the Bordeaux primeurs 2010 taste?

Tasting primeurs is not as difficult as it is sometimes said. Wines that young, just barely six months after harvest (tasted in April), can be wonderfully attractive: lots of fruit, hopefully ripe tannins and not too much wood (they have only spent six out of 18-24 planned months in barrel). But there are three things that are very difficult: having the stamina to go taste all the wines (no one can), being able to write something descriptive and useful about it (only a few does), and above all being able to make some judgement on the future of the wines you are tasting.

This new blog post is now available on our NEW BLOG LOCATION: The NEW BKWine Blog on BKWine Magazine.

Please remember to change your bookmark and RSS feed.