| Wine Type | Vintage Name Variety Locale | Date Posted Score Helpful Comments Comment Date Community Score More... |
|---|---|---|
| White - Sparkling |
2002 Domaine Huet Vouvray Pétillant Réserve BrutChenin Blanc more |
12/21/2013 - 14frimaire wrote: NRI don't know that it was oxidized, but it was not good. Too soon or too late? Hard to figure with these. The cork seemed ok. |
| White - Sparkling |
2002 Foreau Domaine du Clos Naudin Vouvray Pétillant Brut RéserveChenin Blanc more |
5/14/2011 - BradKNYC wrote: NRForeau-a-thon (Don's): Fresh, crisp and a touch austere with biscuit, pear, quince and mineral flavors and aromas. There's nice depth and complexity here and the wine shows a fine bead. Picks up some bitter almond and citrus pith on the finish. B+/A-.
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| Red |
2003 Domaine Tempier BandolMourvèdre Blend, Mourvèdre more |
12/24/2014 - Arinbraghe Likes this wine: NRTempier Rouge is, in my experience, a wine to drink young or old -- either on first release, or stick it in the cellar and forget about it for 10+ years. Disappointment comes when you open these wines as teenagers, moreso even than with many other ageworthy labels. In the case of this bottle, we didn't barge in on it during its "I hate you get out of my room get out of my life" phase, but maybe we could have let it spend another year or two figuring out what it wants to be when it grows up. This showed just a touch dull, the palate sort of matte-finished without giving you fully mature, tertiary development notes. Prominent black licorice and anise on the nose, good-enough dark-structured fruit on the palate. A touch dried-out and diffident. Honestly couldn't tell if it's heading towards better days, or simply lacks focus and is perhaps a minor victim of the vintage. Still in all, not a disagreeable wine.
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| White |
1989 Domaine Jean-Louis Chave Hermitage BlancWhite Rhone Blend more |
2/18/2013 - BradE wrote: NRGenerally I like but don't love Chave Blanc. But this was a spectacular bottle, that drank quite well before the 89 and 99 Chave Rouge.
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| Red |
1997 Paul Jaboulet Aîné Hermitage La ChapelleSyrah more |
1/19/2013 - steinersing Likes this wine: 93 pointsI love the ripeness and almost decadent feel of this wine. Currently very open - no need for decanting
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| Red |
2006 Pierre Gonon St. JosephSyrah more |
8/21/2012 - marc d wrote: NRArchetype St Joseph.
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| Red |
2009 Pierre Gonon St. JosephSyrah more |
8/8/2015 - chablis28 wrote: 89 pointsI'm still feeling the same about this wine as I did in April. Happy to jump off this bandwagon as the prices are going up. I paid $35 and I can spend the money better on other NR producers with less buzz. Semi modern and pretty indistinguishable from most CA Syrahs. Looks like the new release is $45+. No thanks.
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| Red |
2009 Domaine Charvin Châteauneuf-du-PapeRed Rhone Blend more |
12/5/2012 - KPB wrote: 92 pointsClosed, hard to taste in this state. If you own it, hold for at least a year or two. Nose is very pure raspberry liqueur, but on the palate showing a metallic edge, very closed and tough as nails. I would guess that this is a 92pt wine, but if you drink it today, maybe 86...
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| White - Off-dry |
1998 Müller-Catoir Haardter Bürgergarten Riesling SpätlesePfalz more |
9/15/2012 - BradKNYC wrote: NRA very fresh and youthful showing. The color is not as deep yellow/gold as others have been recently and there's a little spritz on the tip of the tongue when first poured. Just loaded with peaches, nectarines, citrus and minerals. There's nice sweetness, but, more importantly, the acidity is zippy and as invigorating as a plunge into a glacier-fed mountain stream. Long finish filled with lip smacking lime flavors. Just an electric wine clicking on all cylinders. A/A-.
|
| Red |
1996 Francesco Rinaldi e Figli Barolo CannubbioNebbiolo more |
10/8/2016 - cct wrote: 92 points'96 retrospective at Franny's, Brooklyn
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| Red |
1989 Tenuta Monolo Bramaterra RiservaNebbiolo Blend, Nebbiolo more |
6/11/2023 - MLipton wrote: flawedBadly corked, which is a shame because there was lovely fruit underneath the taint
|
| White - Fortified |
NV Valdespino Jerez-Xérès-Sherry Palo Cortado Viejo C.P.Palomino Fino more |
12/18/2012 - Keith Levenberg Does not like this wine: NRI don't think I've managed to grok Palo Cortado yet as a general category, but I've had others I've liked more than this. This is very brown and while it has some crispness and a saltwater taffee thing going on, I just don't find this dark, muddled style as appealing as a fino; admittedly this doesn't have an oxidative taste but the oxidative *effect* seems to have muted or muddled a lot of what I like to see without bringing out anything else to show for it except the browning. It also feels somewhat stiff which makes it a slow sipper.
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| White - Fortified |
NV Equipo Navazos La Bota de Fino 24 "que va para Amontillado"Montilla-Moriles Pedro Ximénez more |
12/19/2015 - brooklynguy Likes this wine: NRHoly cow, this wine is GREAT right now. As good as it always was, it's better now, I don't see how it could be better. Not in danger of falling off, but if I had more I would drink it now because it is literally perfect. Such intensity and complexity on the nose, such richness and finesse and detail of aroma - all sorts of salted caramel and nuts and dried orange peel and something like fennel, and rock salt. The palate is a study in power and finesse, and is completely harmonious, and with stunning complexity. One of the greatest bottles of wine I've had this year without question.
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| Red |
2006 Rhys Pinot Noir Alpine VineyardSanta Cruz Mountains more |
8/26/2012 - salil wrote: 79 pointsBoring, too ripe for my liking, one-note and a touch alcoholic. I liked this much better a few years ago.
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| White |
2010 Rhys Chardonnay Horseshoe VineyardSanta Cruz Mountains more |
1/17/2015 - Frank Murray III wrote: NRRhys Tasting With The Gang--Part 2 (My Place): Smoky nose, with some distinct barrel toast/wood tones, with the same infusing the palate. The fruit shows a lemon brulee note, then lots of lemon peel acidity, lime and some orange. Finish lingers. In looking at my last TN, I found more oak this time on the wine, more seasoning here. My perception now with Rhys chandonnay is that the oak is a seasoner in their style, at times high for me and so my opinion if I was king would be to pull it back some. I understand that there will be people who like the oak and who will call me over-sensitive to it but I'm simply expressing here that the acidity and quality of what Horseshoe chard is, even Alpine, why not just dial that oak back more and let the fruit and terrific winemaking do the talking?
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Comment posted by 14frimaire:
12/21/2013 9:52:00 AM - I hope you are right. A bottle I had in France over the summer was lovely, which certainly supports that view. But I have had issues with the still wines in that vintage, and I know a number of people have had issues with the pétillant as well. Fingers crossed.