| Vintage Name Variety | Publication Reviewer Score More... | |
|---|---|---|
| Red |
2004 Leeuwin Estate Cabernet Sauvignon Art SeriesMargaret River more |
Sommelier Journal, David Vogels, CWPMarch 15, 2011 9% Malbec; aged 23 months in French oak and three years in bottle before release. Garnet with a pink rim, this version features an aromatic nose of tobacco leaf and blackcurrant. Juicy black fruits enter on the silky-textured palate; the acidity carries through a lengthy finish. Winery Spotlight: Leeuwin Estate |
| White |
2007 Leeuwin Estate Chardonnay Art SeriesMargaret River more |
Sommelier Journal, David Vogels, CWPMarch 15, 2011 Brassy with green highlights, the current release offers aromas of mango, white peach, red-apple skin, caramel, and butterscotch, backed by a stony minerality. A creamy, full-textured palate brings in delicious spice notes. The long finish is balanced by juicy acidity. Winery Spotlight: Leeuwin Estate |
| White |
2006 Leeuwin Estate Chardonnay Art SeriesMargaret River more |
Sommelier Journal, David Vogels, CWPMarch 15, 2011 The Art Series Chardonnay is aged 11-12 months in French oak and another two years in bottle before being released every year at the concert. This version is brassy gold in color, showing notes of spicy vanilla, lemon-lime, ripe apple, and mango on the nose. The complex, buttery palate with gentle acidity is reminiscent of Meursault; the finish is warm, long, and constantly evolving. Winery Spotlight: Leeuwin Estate |
| White |
2008 Leeuwin Estate Sauvignon Blanc Art SeriesMargaret River more |
Sommelier Journal, David Vogels, CWPMarch 15, 2011 Pale straw with green highlights. Aromas of cut grass, melon, kiwi, Granny Smith apples, and rainwater emerge from the glass. Aging in 10%-neutral French oak smooths out the texture. The finish is somewhat short, but pleasant, evidencing moderate acidity. Winery Spotlight: Leeuwin Estate |
| Red |
2007 Leeuwin Estate Shiraz Art SeriesMargaret River more |
Sommelier Journal, David Vogels, CWPMarch 15, 2011 Art Series Shiraz labels always feature aboriginal art. The ’07 is deep garnet in color, turning magenta on the rim. Scents of raspberry, blackberry, and blueberry develop into peppery, gamey flavors, accompanied by fresh acidity. Spicy French-oak tones appear on the warm finish. Winery Spotlight: Leeuwin Estate |
| White |
2008 Leeuwin Estate Riesling Art SeriesMargaret River more |
Sommelier Journal, David Vogels, CWPMarch 15, 2011 Pale gold, with a rather subdued nose of stony lime, white peach, and green apple, this wine turns fruity and mouthwatering on the palate. Slaty minerality and fresh, juicy apple flavors linger on the finish. Winery Spotlight: Leeuwin Estate |
| Red |
2006 Egelhoff Cabernet SauvignonNapa Valley more |
Sommelier Journal, Julianne WillMarch 15, 2011 Aged 22-23 months in French oak and one and a half years in bottle. Inky, opaque, and viscous with a purple-red rim. Aromas of oaky black fruit, a hint of wet straw, and spices lead to rich flavors of ripe black plum and crushed blackberry, backed by silky tannins and balancing acidity. At 14.2% alcohol, this Napa Cab is as well rounded as it is delicious. Winery Spotlight: Egelhoff Wines |
| Red |
2006 Two Worlds Cabernet-ShirazUSA/Australia Cabernet-Shiraz Blend, Red Blend more |
Sommelier Journal, Julianne WillMarch 15, 2011 50% Napa Valley Cabernet Sauvignon, 50% Two Hands Shiraz Bella’s Garden, aged in French oak for 22 months. The nose is modest at first, with the Cabernet leading the way, but the Shiraz eventually comes forth with smooth fruit. Take your time with this one: rich, bold, and complex, it will age for years. If you choose to drink it now, allow plenty of time for it to open up. The large format guarantees a lovely evening. Winery Spotlight: Egelhoff Wines |
| Red |
2006 Egelhoff Cabernet Sauvignon WaltonNapa Valley more |
Sommelier Journal, Julianne WillMarch 15, 2011 95% Napa Valley Cabernet Sauvignon, 5% Napa Valley Malbec, aged in French oak for 22 months. Opaque, dark garnet at the center with a faint orange rim, the Walton shows aromas of cherry, spice, cinnamon, and a slightly herbal note. It has bigger tannins and bolder acidity than the Egelhoff Cabernet, with raspberry, a hint of smokiness, and an oaky sweetness on the finish. Decant for aeration, and it will be perfect with a flavorful soft cheese. Winery Spotlight: Egelhoff Wines |
| White |
2009 Egelhoff RieslingNapa Valley more |
Sommelier Journal, Julianne WillMarch 15, 2011 Aged in 75-gallon stainless-steel barrels for five months. Straw-colored and bright, the ’09 offers a citrusy nose of lemon and pineapple, with flavors to match. A suggestion of sweetness is offset by noticeable acidity. Winery Spotlight: Egelhoff Wines |
| Red - Fortified |
1994 Walton (by Egelhoff) Tawny PortCalifornia Port Blend more |
Sommelier Journal, Julianne WillMarch 15, 2011 A blend of Carignan, Early Burgundy, Garnacha, and Touriga Nacional aged in French oak barrels for 13 years and then packaged in Port-style bottles sealed with red wax. Deep, dark auburn in color, with a rich, fruity nose, it provides a lush texture, loads of flavor, and a finish that doesn’t quit. I noted nuts, raisins, and butterscotch-cream pie with a graham-cracker rust and a sprinkle of coconut; Egelhoff finds Bit-O-Honey candy bar. Chefs have used this Port on both pork chops and ice cream, but Egelhoff’s dessert recipe is to “put it in peanut-butter-cookie dough and bake it.” Winery Spotlight: Egelhoff Wines |
| Red |
2009 Bodega Chacra Pinot Noir Treinta y DosRío Negro more |
Sommelier Journal, Natalie Guinovart, CWE, DWSMarch 15, 2011 Limpid black raspberry in color. The nose is neither obvious nor elusive, but seductive, gently unraveling in the glass. The wine smells of roses, dark cherry, mulberry, sage, sandalwood, frankincense, and vanilla. Layers of spice and a deep, almost indescribable minerality come through with aeration. Like the 2008 version, this ’32 is positively luscious yet impeccably poised and oh, so long. Approachable now, it will evolve beautifully over the next seven to 10 years. Only 5,868 bottles were produced, each hand-numbered. Enjoy with roasted Patagonian lamb or duck or with butternut-squash ravioli. Terroir: Bodega Chacra |
| Red |
2009 Bodega Chacra Pinot Noir BardaRío Negro more |
Sommelier Journal, Natalie Guinovart, CWE, DWSMarch 15, 2011 Made from new plantings near the barda, or ridge, where the soils are less fertile, this garnet-colored wine offers a good, juicy introduction to the Chacra style. Pretty aromas of red cherry, wild strawberry, and citrus peel are followed by a light-to-medium-bodied palate with effusive, almost confected cherry and bright-strawberry fruit, light earth, clear minerality, and acidic focus. Best enjoyed with food, particularly lean dishes with exotic or sweet spices. Terroir: Bodega Chacra |
| Red |
2009 Bodega Chacra Pinot Noir Cincuenta y CincoPatagonia more |
Sommelier Journal, Natalie Guinovart, CWE, DWSMarch 15, 2011 Medium-ruby core with a pale-ruby rim. Whiffs of bacon, rhubarb, musk, and dried leaves distinguish this wine, made from a vineyard adjacent to the ’32, but stylistically a world apart. While the ’32 is both voluptuous and elegant, the ’55 has what the French call a force tranquille—a quietly intense expression. Its medium-bodied, lifted, brightcherry core is completed by a long finish. About 8,000 bottles were made. Terroir: Bodega Chacra |
| Red - Fortified |
2000 Quinta do Crasto Porto Late Bottled VintagePort Blend more |
Sommelier Journal, Roy HershMarch 15, 2011 Unfiltered; bottled 2006. Quinta do Crasto is a prime example of an artisanal producer that uses no set formula when it comes to deciding when to bottle; the 2000 remained in wood for six years, rare for an unfiltered LBV. It shows a dark-scarlet hue with full opacity and only a trace of fine-grained sediment. The fragrant essence of fresh-cut flowers and the plum and boysenberry notes are distinctive and pure. From the concentration of dark-berry flavors to the stellar harmony and focus, not to mention the powerful structural components, this is one of the best LBVs Crasto has ever produced. I have no doubt that it will still shine in 2025. LBV: The Other Vintage Port |
| Red - Fortified |
2004 Vinhos Oscar Quevedo Porto Late Bottled VintagePort Blend more |
Sommelier Journal, Roy HershMarch 15, 2011 Unfiltered; bottled 2010. This cask sample, scarlet and opaque, needed lots of coaxing. By the second day, I found primary grape aromas and generous scents of black cherry and graphite, with gently roasted undertones. On the medium-bodied palate, the briary blueberry fruit was easily accessible, showing prominent tannins juxtaposed against the vibrant fruit flavors. On day three, the wine was richer and still delicious; the tannins were settling down, but still astringent. Although the finish had good length and purity, the midpalate lacked intricacy. This LBV’s significant upside should reward cellaring; drink now to 2020. LBV: The Other Vintage Port |
| Red - Fortified |
2004 Quinta de la Rosa Porto Late Bottled VintagePort Blend more |
Sommelier Journal, Roy HershMarch 15, 2011 Unfiltered; bottled 2008. An initially unpleasant metallic note was joined by cedar, mocha, and vibrant ripe-raspberry aromas. Medium-weight, soft, and easy-drinking, the palate focuses on the interplay between ripe-raspberry and tart-cranberry fruit. The flavor profile and especially the length improved dramatically over several days, and the tannins indicated excellent long-term potential. This LBV needs plenty of air now, but will be at its best from 2012 and for a decade thereafter. LBV: The Other Vintage Port |
| Red - Fortified |
2005 Ramos Pinto Porto Late Bottled VintagePort Blend more |
Sommelier Journal, Roy HershMarch 15, 2011 Unfiltered; bottled 2009. After a bouquet of fresh lavender and herbs, the palate exhibits chewy plum and boysenberry fruit, with more elegance than the ’04, though not quite as much weight. What it lacks in concentration it makes up for with grippy, chalky tannins and a delicious, harmonious, long-lasting aftertaste. Unquestionably the finest young Ramos Pinto LBV I’ve ever tasted, this has a near-perfect structure that should ensure 15-18 years of aging. LBV: The Other Vintage Port |
| Red - Fortified |
2005 Quinta do Portal Porto Late Bottled VintagePort Blend more |
Sommelier Journal, Roy HershMarch 15, 2011 Unfiltered; bottled 2009. The fine, exotic nose is accented by violets, spice, mocha, raisin, and black cherry. Rich as crude oil, but not jammy, the palate has a captivating concentration of fruit that’s impressive for an LBV. So massive that it’s almost intimidating, yet elegant to the core thanks to round, polished tannins and prolific acidity, it shows both power and class with an everlasting finish—the stuff dreams are made of. Possibly the finest young LBV I’ve ever opened. Be sure to decant it for at least four to six hours; it will drink better by the second or third day, if not the second week, after opening. Stick a case in the cellar for a good decade or two. LBV: The Other Vintage Port |
| Red - Fortified |
2005 Dow Porto Late Bottled VintagePort Blend more |
Sommelier Journal, Roy HershMarch 15, 2011 Unfiltered; bottled 2010. It is rare to find an unfiltered LBV from Dow and just as rare to find one with a T-stopper instead of a driven cork. An ethereal perfume leaps out of the glass, highlighted by spicy black pepper, cassis, cedar, minerals, and black licorice. Corpulent and chewy, the palate is filled with a briar patch of dark wild berries and that same peppery note. This symmetrical Port is built for long-term cellaring, with ripe, lively tannins and vivacious acidity leading to an ultra-long finish. It’s the best Dow LBV since the suave 1995 version hit the market 10 years ago. It can certainly be enjoyed now, but will drink beautifully for at least two decades. LBV: The Other Vintage Port |
| Red - Fortified |
2005 Graham Porto Late Bottled VintagePort Blend more |
Sommelier Journal, Roy HershMarch 15, 2011 Filtered; bottled 2010. Scintillating scents, fresh and pure, of ripe plum, freshly crushed grapes, and intense black pepper lead to a medium-bodied palate with solid stuffing and well-developed structure. The pleasant, dark-wild-berry flavor carries the same black-pepper overtone that was apparent on the nose. Solid structure and a medium-length finish. Consume now to 2016. LBV: The Other Vintage Port |
| Red - Fortified |
2004 Quinta do Noval Porto Late Bottled VintagePort Blend more |
Sommelier Journal, Roy HershMarch 15, 2011 Unfiltered; bottled 2010. Dark, opaque ruby in color, offering a fresh, delightful mélange of fragrant carnations, spice, black pepper, and grenadine syrup. The palate is even better, packed with glycerin and densely concentrated, mouthfilling redcurrant and spicy-raspberry flavors accentuated by cocoa powder. This ’04 is fleshy and lithe, perfectly balanced by mild-mannered tannins and ample acidity. The finish is fruit-filled, long, and drying; a distinct spiritous quality held firm (and hot) for four days. Although it’s possible that another year or two in bottle will fully resolve the heat, this LBV is not in the same league as its amazing 1994 and 1997 counterparts. Drink now or through the balance of this decade. LBV: The Other Vintage Port |
| Red - Fortified |
2005 Niepoort Porto Late Bottled VintagePort Blend more |
Sommelier Journal, Roy HershMarch 15, 2011 Unfiltered; bottled 2009. The nose is reticent—it was well into the second day before I noted anything aromatically, and then only grapey and boysenberry nuances. In the mouth, the wine is moderately full, soft, and fluid, with a hint of heat in the midpalate and finish. Its best feature is a gorgeous texture, velvety, round, and elegant. Sweet in style, with good acidity and refined granular tannins, this Port is well balanced, if a bit on the simple side. Ordinarily, I am a big fan of the Niepoort LBVs, but the ’05 did not captivate my senses. It will drink best now through the end of this decade. LBV: The Other Vintage Port |
| Red - Fortified |
2004 Ramos Pinto Porto Late Bottled VintagePort Blend more |
Sommelier Journal, Roy HershMarch 15, 2011 Unfiltered; bottled 2008. A nose of fresh violets, crushed grape skins, and minerals leads to a full, viscous, smooth, succulent palate. This LBV has great density, but it’s simple and primary, with a bit of heat in the middle. It improved the second and third day, though the alcohol was still apparent on the finish. Serious tannins, lurking just below the surface, are more prominent after swallowing. The lingering aftertaste delivers harmonious flavors of blackberry and chocolate. Drinking well now, but will be best through 2018. LBV: The Other Vintage Port |
| Red - Fortified |
1999 Smith Woodhouse Porto Late Bottled VintagePort Blend more |
Sommelier Journal, Roy HershMarch 15, 2011 Unfiltered; bottled 2003. This LBV has a dark-magenta hue with full opacity. Typical of Smith Woodhouse, the aromatics are profound and prominent, with evocative earthy notes of rose petal, kalamata olive, boysenberry, and cocoa powder. The palate is fresh and sweeter than in most Smith Woodhouse LBVs, but shows a telltale purity, like chewing on grape skins. The tannins are generous and ripe, if not a bit astringent. By day three, the fruit was still primary, the tannins still aggressive, and the bouquet had blossomed beautifully, but overall, the ’99 is rather straightforward and best enjoyed over the next 10-15 years. LBV: The Other Vintage Port |
Sommelier Journal (click to search again)
- Reviews: 54 /
- Wines: 54
