Home (Noe st)
Tasted Monday, July 11, 2016 by RajivAyyangar with 375 views
(blind)
White wine
Rich amber color.
Nose:
- Nuttiness from oxidation:
- Has a bit of curry/cracker (flor?)
- Smells a bit sweet/raisinated
Palate:
- rice pilaf, golden raisin complexity (slight raisination and flor/voile)
- slight nuttiness
- slight RS - 5-10g
- feels 17% alcohol (actually 19.5%)
- curry carrot and golden raisin on the finish
Conclusion:
This has sweetness, oxidation, and flor, and clocks in at higher than 15% alcohol.
- Amontillado sherry (has oxidation and flor and higher alcohol).
Not sure what else this could be.
This is a phenomenal example!
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From .375 L
(blind)
Pale gold
Nose: Peach, slight tropical/mango and botrytis (saffron)
Sweetness feels 150 g/L - a bit on the sweet end of dessert wines.
Medium acid - a bit lower than I’d like.
Alcohol feels 13.5% a bit hot (actually 14%)
Conclusions:
Structure and heavy botrytis on the nose suggest Sauternes.
This is on the sweeter/riper end of Sauternes (acid is lower, sugar is higher).
Shot-in-the-dark conclusion: 2005 Sauternes - Rieussec.
Actually: 2001 Coutet from half-bottle.
This is lower acid than I'd expect from ’01.
Aromatically it's in a nice place but lacking acid.
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(blind)
Pale ruby-chestnut color.
Nose:
- cherry - intense cherry, not oxidized or raisinated (ok, maybe a little raisinated, but not prominently)
- pyrazines! Raw bell pepper!
Palate:
~200 g/L - super sweet
Acid is medium plus
Alcohol is low - 11.5%
No botrytis.
Conclusion: No idea what this is, other than a dessert wine made from a Bdx variety.
Actual: 2012 Peller Ice Wine - Cab Franc, Niagara
Interesting.
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(blind)
Medium ruby color.
Nose:
- slight oxidation?
- slight sotolon/curry/saffron
Palate:
- sweet - ~40g/L
- elevated alcohol - 16% (actually 16.5%)
- medium plus acid
- high tannins
Conclusions:
- Not developed enough for port, unless it’s a Ruby.
- Banyuls or Ruby port
- Ruby port is fruity/grapey/ and zero tannins
- Banyuls is oxidized, has tannins
Final conclusion: Banyuls - it’s too oxidized for any style of port.
Dom. de la tour vieille Banyuls
(Banyuls requires a minimum of 30 months in barrel)
16.5%
Not my favorite dessert wine - it’s oxidized and tannic.
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(blind)
Moderate concentration tawny color.
Extreme VA (nailpolish remover), pumpkin, roasted butternut squash.
Smells very sour and even a bit balsamic (acetic acid).
Feels very sweet - 250g/L
High acid
Raisins and screaming high acid.
15% alcohol
Conclusion: I don’t know what this is.
Actual: Piedra Luenga from Montilla Morilles - PX dessert sherry.
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(blind)
Black in the glass. Black!!!
F-ing intense nose of blueberry pancakes with molasses.
Oxidation, coffee grounds. So intense. Phenomenally compacted development.
On the palate
Super sweet - feels 200 g/L or higher.
Coffee grounds, slight brown olive savoriness.
high acid, super sweet
Feels 18% alcohol (actually 17%)
Infinite finish
Fudge brownie
Many shades of caramelization.
This is pretty awesome.
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2014 Joh. Jos. Prüm Graacher Himmelreich Riesling Kabinett 86 Points
Germany, Mosel Saar Ruwer
(blind)
Visual
- clear, bright
- pale straw, hint of green - looks youthful
- slight gas
[palate for RS]
- lightly sweet - maybe 15g/L
- slight bubbles.
Nose:
- elevated aromatics
- white flowers, high-toned fresh peach (semi-terpenic)
- just barely ripe peach
- slight grapefruit (thiolic)
- fresh, youthful, no signs of oak.
- slight honey (faint botrytis)
Palate:
- Off-dry, maybe 15g/L
- slight pool toy/petrol/TDN
- diminished alcohol - 10% (actually 8%)
- high acid - tilting towards malic
- no bitterness
- flavors of citrus and underripe peach flowers on the palate.
- moderate finish
Overall this is fresh, youthful.
RS, semi-terpenic, diminished alcohol, and high acid leads me to conclude:
Mosel Riesling, Spatlese (slight botrytis) or a high-quality Kabinett.
Young: 2014.
Moderate quality - $20
2014 Kabinett JJ Prum - Graacher Himmelreich
$25
This is a really nice Kabinett - aromatic and sweet, but light and bright.
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2011 Château de Montlys Condrieu Lys d'Or Flawed
France, Rhône, Northern Rhône, Condrieu
Visual
- clear, bright
- moderate yellow, hints of gold
(dry)
Nose:
- clean, extremely developed
- ripe bruised yellow apples
- browned apples - significant oxidation
- no signs of oak on the nose
- slight floral - white flower aspects. either high-toned citrus oil (monoterpenes) or light white pepper (sesquiterpenes). I'm not sure.
Palate:
- dry
- full bodied
- elevated alcohol - 14%
- medium acid
- distinct phenolic bitterness
- oiliness in texture
- a little rotting, underripe peach
- oxidized apple
- moderate plus finish
- hint of oak - maybe 20%
I'm having a hard time with this because it's super oxidative and apply, and is phenolic.
Initial Conclusions:
Elevated alcohol, medium acid, phenolic bitterness, and slight oak:
-Condrieu - fits structurally but would be more terpenic
(though terpenes can degrade with age)
-CA Viognier - fits structurally but would be more terpenic
-N Rhone Marsanne/Roussane - possibly - but really oxidative. Old?
-S Rhone Roussane or Grenache blanc - maybe? It's oxidative and has bitterness.
Final:
Grenache Blanc blend from S Rhone, with some age, 2005 (not flabby like 2003 would be, but too old to be 2009+). Moderate quality - $50.
But it's way over-the-hill.
Actual:
2011 Lys d'Or Condrieu 14% Chateau Montlys
This wine is not doing well with age (as one would expect from a Viognier). This is quite oxidative and has no terpenes.
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2012 Jauma Syrah Scyras Clarendon Vineyard 80 Points
Australia, South Australia, Fleurieu, McLaren Vale
(blind)
Visual:
-Med plus ruby-purple
Nose:
-black fruit - a bit dirty and weedy (underripe?)
-slight coffee liqueur suggesting a bit of new oak
-slight reduction - smoked bacon
-then a tone of pure blackberry liqueuer -very ripe
Palate:
- dry
- medium plus body
- medium plus alcohol - 14%
- high acid
- medium plus tannins - rounded with development
- no impression of new oak on the palate
- black fruit - blackberry, blackcurrant juice
- medium finish
Initial conclusions:
- ripe black fruit, dark color, neutral oak, high acid
- Northern Rhone Syrah - It’s a bit ripe for N. Rhone Syrah, but it could be Cornas from a warm year.
- Australian Shiraz - too low in alcohol, too high in acid
- Argentine Malbec - Could be -
Final conclusion: Malbec 2012 (seems to have a little development)
actual: 2012 Jauma 'Scyras' McLaren Vale Shiraz, 13.9% 12 months in neutral barrels.
I'm not a big fan of this - fruit condition is a bit messy and the ripeness is a bit low for Australia.
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2010 Fratelli Brovia Barolo 87 Points
Italy, Piedmont, Langhe, Barolo
(blind)
Visual:
- medium minus ruby to a garnet rim
Nose:
- moderately developed nose of distinct blackcurrant juice
- intense fruit on the nose
- suggestion of new oak, vanilla clove cinnamon
- slight savory sweet tobacco/tamari from age
- slight bruised ripe strawberry - again from development
- Rose petals
- a little nailpolish remover / acetone / ethyl acetate
- slight sweet vanilla incense - poupourri
Palate:
- dry
- medium bodied
- high alcohol - 15%
- medium plus acid
- high tannins - rounded with age and slightly
- slight bitterness
- impression of a moderate (~10%) use of new oak - more like bitter chocolate.
Finishes with bitter cocoa dust
Finish is just moderate in length
Conclusions:
High alcohol, light color, high tannin with slight blackcurrant and new oak takes me to Piedmont Nebbiolo or Brunello.
Between the two of these, the ratio of structure (acid, alcohol, tannin) to midpalate weight seems higher, which would suggest Piedmont Nebbiolo.
Final conclusion: Barolo, ripe year, modern producer with a slight bit of new wood.
2009 Barolo?
Actually: Brovia 2010 Barolo ($40-50)
I like it - 87
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2012 Ridge Chardonnay Monte Bello
USA, California, Santa Cruz Mountains
Visual
- clear, bright
- moderate concentration yellow
Palate
dry, bitter
Nose:
- Clean, slight development
- elevated intensity
- oak (vanilla baking spices)
- Intense raw almond,almond extract
- slight underripe peach peach pit.
- slight sweetness to the peach.
- slightly reductive - slight ham, slight rubber
Palate:
- dry
- full-bodied
- high alcohol - 14.5% (actually 14.3)
- oily and viscous
- medium plus acid - has undergone malo
- high bitterness - distinct bitter almond note
- usage of new oak - a significant % new barrels (50%?)
- moderate plus finish
- balance - bitterness-driven, not acid-driven
- not a lot of fruit on the palate - mostly almond and underripe peach.
Possibilities:
Oak + high alcohol + bitterness:
-CA Viognier - would have notable terpenes
-Condrieu - would have notable terpenes
condrieu often has oak, usually 30%
-N Rhone white - Marsanne/Roussane - this fits
-S Rhone white - e.g. CdP - about half the producers Michael visited used Grenache Blanc, another 30%: Clairette (light and characterless wine), another 20% do Roussanne - e.g. Beaucastel Blanc. Crazy texture.
If this is southern Rhone white, not Grenache Blanc (would be oxidative). Maybe Roussanne.
Final Conclusion:
2011 (ripe but structured year - some development, med plus acid)
Hermitage blanc (Marsanne-Roussanne blend)
Good quality producer - $50
Actual: Ridge Montebello 2012
14.3%
Why is this so bitter?!
24 Brix
Whole cluster pressed
90% american, 10%
14% new, 31% 1-2 years, the rest 3-4 years
17 months in barrel.
Super almond biscotti-like. Way too bitter for CA Chard.
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