| Wine Type | Vintage Name Variety Locale | Date Posted Score Helpful Comments More... |
|---|---|---|
| Red |
2000 Jean-Marc Despres Fleurie Grille-MidiGamay more |
9/21/2015 - Cole wrote: 96 pointsCrawdad riverbed. Ripe plums and skins. Black raspberry. Perfect wine for waiting on people on another continent to email you back. |
| White - Sparkling |
2001 Vilmart & Cie Champagne Premier Cru Coeur de CuvéeChampagne Blend more |
6/22/2010 - Cole wrote: 95 pointsAromas and flavors of a coconut both on fire AND icy cold on the nose. Cinnamon, ginger, and dill stuffed inside of a baked pear on the front of the palate. Balsa wood and blueberry-scented markers (think just barely losing the balsa wood race car match to Kevin Mulvahue in 4th grade; yes, that happened) on the back of the palate. Lychee nut and roasted almonds on the finish as you take a deep breath and try to conjure words to describe just how perfect this bottle of wine makes life feel. |
| Red |
1994 Clos du Mont-Olivet Châteauneuf-du-PapeRed Rhone Blend more |
9/15/2006 - Cole wrote: 94 pointsI don't like CdP in general... mostly because all the CdP I get to drink is basically about 5 minutes out of the barrel. This producer makes bottles that are begging to age. Their 1995 and 1996 CdPs were outstandingly green and thin when I had them around 10 and 15 years into the aging process (yes, thin can be a great thing). their 1994 though is gummy... red fruit. rhubarb. wild strawberries and a thyme-like savoriness. a very light raspberry cola finish. I would happily split this bottle for $100 on a restaurant wine list amongst a few friends who had good palates. |
| Red |
2004 Château MongraveyMargaux Red Bordeaux Blend more |
5/28/2020 - Cole wrote: 94 pointsPerfect Bordeaux/Margaux. Over ripe plum, smoked rhubarb, petrichor, unscented fresh laundry. Very long finish. |
| White |
1999 Poderi A. Bertelli St. Marsan BiancoVino da Tavola White Blend more |
11/10/2009 - Cole wrote: 94 points- Upon opening: The foil was moldy and rusted, and the first whiff from the bottle smelled like car exhaust. The first whiff from the glass smelled like a banana-scented permanent marker. |
| Red |
2005 Prieur de MeyneySt. Estèphe Red Bordeaux Blend more |
4/3/2016 - Cole wrote: 94 pointsRating this a few points higher than I normally would to make up for the low scores that seem to be a run of bad luck for this very solid wine. Cigar box that once hid chocolate and singed cherry kirsch. Very little fruit yet very expressive. |
| White - Off-dry |
2005 Zilliken (Forstmeister Geltz) Saarburger Rausch Riesling AusleseMosel Saar Ruwer more |
9/14/2015 - Cole wrote: 94 pointsCandied pink grapefruit, quince jam, and reduced green apple cider. Viscous and still refreshing. Wish I'd bought three bottles to see if it could go another 10 years (my guess is it could with perfect storage conditions). |
| Red |
1980 Caves São João Dão Porta dos CavaleirosRed Blend more |
10/11/2015 - Cole wrote: 94 pointsStunning. Red leather, plum, and soil. Still very much alive. |
| White |
1986 Noirot-Carrière Chassagne-MontrachetChardonnay more |
5/9/2017 - Cole wrote: 94 pointsStill exciting, still fresh, and tastes exactly like the last person noted... color was probably markedly darker though, but it was good enough that it made seeing the Rangers eliminated far more palatable. |
| Red |
1953 Château La Mission Haut-BrionPessac-Léognan Red Bordeaux Blend more |
3/6/2016 - Cole wrote: 94 pointsTobacco, gravel, and kirsch. |
| Red |
2005 CastellRoig Penedès Ull de LlebreTempranillo more |
6/16/2010 - Cole wrote: 93 pointsBurnt black pepper, red meat, and barley on the nose. Blackberries and toasted plum pits on the mid palate. BBQed grasshopper heads and gritty blueberries on the finish. I've been tasting this for two years, and it is FINALLY ready to drink even though as Ralph Wiggum said it truly does "taste like burning." |
| Red |
2005 Laurel Glen Cabernet Sauvignon Counterpoint Sonoma Mountainmore |
10/8/2010 - Cole wrote: 93 pointsMeaty. Toasty. Green, black, and red flavors. A little bit of Chateauneuf's clean-foot-in-topsoil aroma. Green tomato leaves. black licorice. burnt red fruit. This is what wine tastes like when winemakers don't listen to critics or customers. |
| White |
2003 Cru Cellars Chardonnay Row 22The Hamptons more |
11/30/2009 - Cole wrote: 93 pointsThis wine has added a more tropical lilt to itself in even just the past three months since tasting before purchase. Guava and yellow kiwi stick out very strongly now on the nose, and the baked apple and baked pear palate has a far softer ending to it. |
| White |
2004 Cantina Terlan Gewürztraminer LunareAlto Adige - Südtirol more |
3/2/2010 - Cole wrote: 93 pointswhite peaches, apricots, cantaloupe, nutmeg, and the thickest unoaked body on a white ever. ultra smooth with an exceedingly long finish. easily in my top 3 Gewurztraminer experiences (other two involved either the words "grand cru" or the year "1957"). |
| Red |
2003 Marcel Deiss BurlenbergAlsace Pinot Blend, Pinot Noir more |
4/13/2010 - Cole wrote: 93 pointsCaramel, butterscotch, blackberry syrup, and half and half with a hint of coffee on the nose. cherry pits and baked apple peels on the palate. Unbelievably elegant and soft finish. This wine had a great body but soft finish. Paired marvelously w/ a mushroom and broccoli quiche. Brought it to a friend who basically only drinks well-aged Burgundy, and she loved it. |
| White |
2005 Lehensteiner Riesling Smaragd AchleitenWachau more |
4/8/2009 - Cole wrote: 93 pointsPetro, pineapple, white flowers, and rocks. Sold 3 from tasting. |
| White |
2005 Domaine Charles Audoin Marsannay BlancChardonnay more |
12/21/2009 - Cole wrote: 93 pointsThis took about an hour to open up after decanting, but wow, did it BOOM when it did! white nuts, fennel stalk, and white peach pits on the nose. living dill, roasted apple cores, and a thick ginger root goo on the palate. a sparkling quartz finish. austere for sure, but complex and pleasing after some air. paired with scallops and de-shelled edamame pasta in a light Dijon and mint sauce. |
| White - Sparkling |
NV Brice Champagne Grand Cru VerzenayChampagne Blend more |
12/31/2010 - Cole wrote: 93 pointsGolden flower pollen, roasted acorns, and sprouted wheat on the nose. A bit of fenugreek throughout... palate of tough, brown apples and gummy fig skins (imagine figs w/ no seeds... also the spiciness and "pollen" of this wine is very much akin to the idea of wasps crawling into flowers and turning it into fruit... which is basically what a fig is so maybe I should say this wine tastes like figs, apples, and wheat?). |
| White |
2007 Artur Steinmann Sommerhäuser Ölspiel Silvaner Kabinett trockenFranken more |
8/22/2010 - Cole wrote: 93 pointsNose of green pear skin, wintergreen, mouse fur, a hint of acrylic fine art paint enamel that is ALMOST dry, acacia wood/canvas/linen, and of course lemon zest... imagine finding a tiny, just-bathed invader eating a pear on your newly cleaned kitchen counter under a still-drying painting. Palate of lime wedges, savory guava, and licorice leaves. The finish brings back the pears, adds a green apple tartness, and a bit of mouthwatering course dead sea salt. |
| Red |
2006 Les Crêtes Torrette Vigne Les ToulesRed Blend more |
5/14/2011 - Cole wrote: 93 pointsPurple blue and red berries that tasted more alive than any other wine I've had. |
| Red |
2001 Château Coutelin-MervilleSt. Estèphe Red Bordeaux Blend more |
7/21/2015 - Cole wrote: 93 pointsIt does not taste chocolatey, but it does smell like someone is trying to light a large, mossy stump on fire inside of a chocolate shop. |
| Red |
2001 Stefano Accordini Amarone della Valpolicella Classico Vigneto Il FornettoCorvina Blend, Corvina more |
10/5/2010 - Cole wrote: 93 pointsPretty darn good. The raisin thing definitely happened, but if you could imagine a raisin that somehow "unshriveled" itself, then that's the main flavor you would be tasting. Poppies, roses, and dried black raspberries on the nose. plum skins, brown sugar on the palate. The finish is like waiting at the bus stop w/ a rock star who has no where to be- a bit confusing as to why it stays there so long and has packed a box of violets, black cherries, and red miso for the trip. |
| White |
2009 Nicolas Joly Savennières Roche aux Moines Clos de la BergerieChenin Blanc more |
4/21/2016 - Cole wrote: 93 pointsAlmost too thick to swallow. Burnt summer dirt... charred orange peel... copper... sour ginger spice... of course this is all the second night. |
| Red |
1978 Château Haut-BaillyPessac-Léognan Red Bordeaux Blend more |
3/23/2021 - Cole wrote: 93 pointsToasty brick-red pruned cherries. Completely holding up (by a thread). |
| White |
2006 Domaine Laurent Barth Gewurztraminer MarckrainAlsace Grand Cru Gewürztraminer more |
6/23/2009 - Cole wrote: 93 pointsLYYYYYCHEEE... and some acrylic paints... cerulean blue actually... there was a bit of candied lemon, and a crystallized candy finish. This was one of my favorite bottles I've had in a while. Very, VERY worth $27. Grand Cru Alsace is worth every penny. |
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- Tasting notes: 248 notes on 231 wines
