| Wine Type | Vintage Name Variety Locale | Date Posted Score Helpful Comments Comment Date Community Score More... |
|---|---|---|
| Red |
1982 Château Mouton RothschildPauillac Red Bordeaux Blend more |
5/31/2014 - aquacongas Likes this wine: 97 pointsYes it was great, but I expected more. dark berries, licorice, earth, pepper, fruit tea, sour cherry, Tannins soft and silky, but still present, high acidity, Missing a little bit of complexity, maybe missing a little bit fruit. I know this wine is 40 years old, but anyway. I had it 2012 together with my friend Thomas. I will try it in 2 months. See what will happen then. I prefer the 1986 and 1955 (50+5+14+19+9) |
| Red |
2009 Château de Beaucastel Châteauneuf-du-PapeRed Rhone Blend more |
8/10/2017 - wforster2@gmail.com Likes this wine: 94 pointsenjoyed a bottle just like this one last week in Scotland at the Cameron House Grille - the service was poor the food was ok after too many mistakes but this bottle of wine was very good
|
| White - Sweet/Dessert |
2005 Château GuiraudSauternes Sémillon-Sauvignon Blanc Blend more |
11/26/2017 - Motz wrote: 93 pointsTasted over two days. Potent bouquet of stewed stone fruit (peach and apricot in particular), ultra ripe, (even slightly fermenting), persimmon, cooked apples and pears, orange blossom honey, raw brown sugar, tree ripened mamão, dried candied pineapple, ultra ripe carambola, dried sweetened coconut, exotic spices, and baking spices, along with sweet umami and petrol accents. In a few words: intense, dense, and imparting an impression that they wine might be cloying. Also noteworthy, the more lifting essences common to sauternes, florals, citrus, guava, quince, etc., were mostly absent from the bouquet. Also, botrytis is certainly present and somewhat interwoven with the effusive ripe and cooked fruits, and so is oak, perhaps a small forest of it; certainly the oakiest Sauternes I recall tasting. Oak, it seemed, imparted much of the exotic and baking spices, along with the coconut, accentuated much of the stewed and ripe fruit, and all but drowned out the more lifted essences typically associated with Sauternes.
|
| Red |
1996 Clos Mogador PrioratGrenache Blend, Grenache more |
5/6/2013 - NineteenEightyTwo Likes this wine: 93 pointsCloudy maroon color. Cork was soaked through with signs of seepage, and this seemed a bit stewed at first. However, an hour of decanting let the funk blow off and this revealed a lovely, concentrated nose of cedar, chocolate-covered cherries, and old sweaty leather shoes (delightfully so). On the palate this is all tart cherry and garrigue, with a persistently salty ketchup note to finish. This still has structural support, with a late trumpet blast of spicy, chalky tannin before finishing dry and long. Great terroir. Overall, this is akin to mature Rhone wine or the better California Cabernets of the 1980's. Layers and layers of "the right stuff." Showing stunningly, with perhaps three years of optimal drinking left at a maximum, so don't be shy about opening this now.
|
| Spirits |
1992 Suntory The Hakushu, 16 Years Old The Owner's Cask 2F 41566Yamanashi Malt, Grain more |
3/9/2016 - NineteenEightyTwo Likes this wine: 93 pointsExotic nose of ripe plum, incense, rosewood, and ground cinnamon. Palate is medium-bodied, with the intense flavor of rosewater, showing little of the stern smokiness evident in the Hakushu 12 Years Old. Elegant; one to enjoy for a very long time.
|
| White |
2007 Bonneau du Martray Corton-CharlemagneCorton-Charlemagne Grand Cru Chardonnay more |
4/21/2015 - Burgundy Al wrote: 93 pointsPopped and poured. Apple, lemon and lemon peel aromas and flavors. Lean and somewhat tart to start, with more flesh and weight coming through over the course of a couple of hours in glass. Lots of power, great length.
|
| Spirits |
2007 Talisker 10 Year Old The Distillers Edition (bottled 2017) Single Malt Scotch Whisky, 45.8%Isle of Skye more |
9/30/2018 - NineteenEightyTwo Likes this wine: 92 pointsMedium dark burnt orange color. Very coastal nose, with maritime elements balanced by a buttery sweetness. There are swirling aromas of seashells and iodine singing harmoniously in a chorus with creamy notes from the Amoroso cask, and a very subtle orange creamsicle aroma. On the palate, a clean, austere, almost flat entrance gives way to a burst of bitter citrus fruit peel at midpalate. Finishing interminably with a hot, sweet and savory note of Texas BBQ sauce, this lingers with a smoky richness and a mouth-drying stony note. Different than the Talisker 10, this is mainly about the interplay between smoke and creamy richness, rather than the breadth and depth of flavors there. I was able to pick up a bottle on sale for $70 (identical to the core 10 Year Old Bottling), at which price I find this an interesting digression into cask finishing from a distillery that I like very much indeed. However, I'd be reluctant to pay the $95 this commands on release, as it doesn't really improve on the lower-priced and consistently reliable Talisker 10.
|
| Red |
2009 Williams Selyem Pinot Noir Flax VineyardRussian River Valley more |
1/10/2018 - Carl Thoma wrote: 92 pointsCalifornia Pinots are not Burgundy or Oregon pinots. They are closer to a Syrah in that rich, fruit intense. Wine still show excellent fruit and very smooth. It is somewhat one dimensional so I doubt it gets any better. Drink it now. It is probably better by itself as lacks structure and acidity to really pair well with food save steak. 14.5%.
|
| Red |
1993 Château Haut-BrionPessac-Léognan Red Bordeaux Blend more |
2/14/2013 - DougLee wrote: 92 pointsHaving decided to celebrate our 20th at Sun Valley Lodge, we made reservations at the Lodge Dining Room for dinner. I happened to drop by a few days early to look at the wine list and to my surprise spied some Bordeaux on the list from the 1993 vintage, our wedding year. The wife suggested a meeting with the sommelier to discuss which bottle might be best, which I thought might not go over so well. As it turns out, the sommelier was great. He met with us and brought up 3 bottles of 1993 Bordeaux from the cellar: a Latour, an Haut-Brion, and a Pichon Longueville-Baron. We chose the Haut-Brion. At dinner, the wine was decanted by candlelight at the beginning of the meal. Nice garnet-purple color. Surprisingly complex nose of barnyard, currant, cedar, earth, and pencil lead. Beautifully-rendered layers of mulberry, red currant, blackberry, char, and tobacco on the velvet-textured palate, which gained intensity and weight as the meal progressed. Modest acidity and rounded tannins contributed a sense of elegance. Moderately long finish showing good grip and sweet currant fruit. Delightful experience from start to finish. This 20 year-old first growth, our first Haut-Brion, was very much alive and a wonderful wine to celebrate with.
|
| Red |
2010 Pieve Santa Restituta (Gaja) Brunello di MontalcinoSangiovese more |
9/30/2016 - FransS wrote: 92 pointsAt first I thought to taste a mix of syrah and sangiovese, but it is 100% sangiovese; deep concentrated and very classic from the start to the finish. The iron fist is looking for its silk glove, and I think you have to give this wine some years to find the glove.
|
| Red |
2009 Williams Selyem Pinot Noir Flax VineyardRussian River Valley more |
7/16/2015 - golfwine wrote: 92 pointsSimilar notes to the first bottle but this one was much more integrated & balanced and so, not as noticeably fruity, up front. The Flax continues to be my favorite of their wines and so, I was elated to hear that they're once again, sourcing the grapes. On another note, although some attest that these wines are long-lived, it's my experience that they have a relatively narrow drinking window...not unlike most Pinots, IMHO. This Flax, sings at 3-5yrs after release. Any more and you're playing Russian roulette.
|
| Red |
2007 Priest Ranch Cabernet SauvignonNapa Valley more |
4/20/2013 - NineteenEightyTwo Likes this wine: 91 pointsDark crimson color. Decanted for two hours, This has a nose dominated by oaky vanilla aromas with undercurrents of red fruit, poblano peppers, and a woody sweetness. This is deep and dark on the palate, with a reprise of the sweet note on the back of the tongue. Long, persistent finish (seven seconds), though slightly bitter, with tart tannins. Good potetial here, but needs a few years for some of the coarse edges on the palate to round out.
|
| Red |
2001 C.V.N.E. (Compañía Vinícola del Norte de España) Rioja Imperial Gran ReservaTempranillo Blend, Tempranillo more |
10/13/2013 - NineteenEightyTwo Likes this wine: 91 pointsAccesed with Coravin. Medium carmine color. The nose immediately expresses a mix of smoky, rocky, woody and fruit flavors. With aeartion, additional nuances of rose petals, berries, roasted bell peppers, cedar, and cinnamon emerge. The palate starts out somewhat restrained by stiff tannins and firm acidity. However, some time in the glass allows this to mellow and express fruity notes like the nose. Regrettably, the nose itself fades during this process, leaving the wine unbalanced between one and the other. This is a complex wine made in a restrained old-world style, but I would like to see it achieve better harmony between fragrance and flavor.
|
| Red |
2006 Harlan Estate The MaidenNapa Valley Red Bordeaux Blend more |
12/29/2013 - NineteenEightyTwo Likes this wine: 91 pointsOpaque, with crimson rim. Nose starts with a light floral note and quickly becomes more brooding, with ripe blueberry, cedar and ash aromas, and a pervasive flinty or slate-like stone smell. The palate is round and full of fruit, with ripe tomato and blackberry flavors, with subtle woodsy accents. The tannins are softer better-integrated than when I first tried this, but still reasonably firm and tight. This drinks well now with aeration (I decanted for three hours and consumed over another three) but may benefit from 3-5 more years in the cellar.
|
| White |
2009 Domaine William Fèvre Chablis Grand Cru Les ClosChardonnay more |
7/3/2014 - Goldstone Likes this wine: 91 pointsSilvery Sauvignon Blanc colour. Nose is ozone, fresh-chucked oyster shells, a bracing sea breeze, wet pebbles. Palate is wet stones from a brook, very crisp, white apple, precise but slightly overwhelming acidity. Beautifully made. Some length. Fruit stones emerge on the palate after 2+ hours in the glass. Some length. Super...... but I would mistake it blind for a killer Sauvignon Blanc at this stage of its development. Needs at least another 5 years to flesh out. Everyone loved this.
|
| Red |
1998 Faiveley Gevrey-Chambertin 1er Cru Les CazetiersPinot Noir more |
3/11/2016 - WoodieBayArea wrote: 91 pointsscore is for night three, before that this was somewhat closed down and -- unlike many '98's -- a bit tart and shrill... more structure that anything else, than on the last night it opened up a bit, showed some fruit to offset the acid and spices (which in combo had made this shrill over the first couple nights), anyway, I have had great fun drinking my '98's these days but on this one i will wait another four years to open my last two bottles
|
| Red |
2005 Château FigeacSt. Émilion Grand Cru Red Bordeaux Blend more |
10/25/2015 - NineteenEightyTwo Likes this wine: 91 pointsLa Fête du Bordeaux (Park Hyatt, Chicago): Medium-dark rosewood color. Ample nose of planed wood with a slightly sweet and toasty aroma, a residual wisp of sous bois, and a slightly green stem smell. The palate, by comparison, is still tightly held in the grip of constricting tannins, giving up little. This finishes plenty strong, with the tannins turning grainy at the back of the tongue. Any thoughts I had of opening my remaining bottle of this will have to wait until 2025 at the earliest.
|
| Red |
2009 Williams Selyem Pinot Noir Sonoma Countymore |
8/16/2013 - NineteenEightyTwo Likes this wine: 90 pointsSampled using Coravin. Though I usually decant these, I am drinking this at cellar temperature. I sometimes find that the ample fruit and spice bouquet overwhelms the stone notes, though this serving temperature brings them back into balance, even favoring the latter. What is lost in more expansive berry aromas is gained in a cool slate nuance. This is not totally devoid of fruit, however, having a initial flavor of ripe peach. The palate is linear, with subtle acid and a lingering cola and cinnamon sensation on the finish. In total, this seems more akin to an elegant young Côte de Beaune wine than a flashier (and indeed fleshier) California Pinot noir. Have half a bottle of this left under the ostensibly benign seal of argon gas; will provide updates over time as I am able to taste further.
|
| White - Sparkling |
2011 Mawby Vignoles Crémant Classic BrutLeelanau Peninsula more |
6/21/2013 - NineteenEightyTwo Likes this wine: 90 pointsPale gold in color with light mousse. Very fine bubbles. This is clean, with minty notes balanced by sweet pear flavors. This finishes dry with a pronounced note of chalk. In total, a solidly made sparkler. I would gladly serve this as an apéritif; it is on the drier side and is thus a better Champagne substitute than some Prosecco or Cava.
|
| Red |
2005 ReignacBordeaux Supérieur Red Bordeaux Blend more |
5/7/2015 - Magnum Bill Likes this wine: 90 pointsIm a New World, QPR-focused guy looking to expand my horizons by trying Old World product. Recently I saw a video comparing some of the best Bordeaux of the '05 vintage. This $25 bottle scored better than a $1,000+ Petrus and other premieres. Wow! I''m still trying to digest the meaning of that. For some CT'ers it's too oakey. Maybe so. However for this nose, its balance of fruit, acid, grip and length creates an enjoyable quaff...at a terrific price!
|
| Red |
2009 Williams Selyem Pinot Noir Hirsch VineyardSonoma Coast more |
3/4/2013 - NineteenEightyTwo wrote: 89 pointsDark garnet color. Heady aromas of freshly sanded cedar wood, ripe raspberries, cherry cola and charcoal. This is noticably alcoholic to me, with the 14.1% indicated by the label asserting itself in the form of a lingering burn on the nose. At first, the palate is very mute, pretty much like alcoholic grape juice with very little supporting acid and tannin. With aeration, the nose starts to take on a sweet, toasty crème brûlée scent, and the palate broadens a bit to encompass a bold blackberry flavor. This ends up being forward but still somewhat flaccid; overall it remains underwhelming. Considering there are Grand Cru Burgundies available for a similar cost, the QPR on this is abysmal.
|
| Spirits |
NV Dalmore 12 Year Old Single Malt Scotch Whisky, 40%Highlands more |
8/2/2016 - NineteenEightyTwo wrote: 89 pointsMedium orange marmalade color. Aromas of lemon rind, graham crackers, golden raisins, varnish, tobacco, and cedar. The palate is tightly wound, entering with warmth before constricting around a mineral core at midpalate. This has a medium-length finish with a woody note of cocoa beans. The overall effect is bit more rich than a standard Highland malt; what is here has good balance, but I am wishing for some ripe fruit flavors to fill this out. Better to upgrade to the Dalmore 15, which is truly a benchmark Scotch.
|
Search Results - Save This Search
Comment posted by NineteenEightyTwo:
5/31/2014 9:32:00 PM - (2014-1982=32)