| Wine Type | Vintage Name Variety Locale | Date Posted Score Helpful Comments Comment Date Community Score More... |
|---|---|---|
| Red |
2004 Antinori TignanelloToscana IGT SuperTuscan Blend more |
12/26/2014 - darrenhe Does not like this wine: 77 pointsWas it the anticipation of my first bottle of Tig?....not sure but this was probably the biggest wine disappointment ever! How can there possibly be 85% Sangiovese in here!!??....it never showed itself. The 10% Cab Sav totally dominates this wine and not in a particularly good way. This was clunky/chunky, had some good fruit in the middle but a very tart (almost astringent) finish. If drunk blind I may have thought this was a cheap Cab Sav from California without any of the warmth or charm. At this price would much rather have 2 bottles of the Ridge Estate Cabernet than one of these. Absolutely no link to Tuscany - really could have been from anywhere - San Guido and Ornellaia 2nd and 3rd wines are light years better. I have a case of 2006 in bond which I will be shipping on after this tasting. |
| 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
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| 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.
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| White |
2012 Jean-Marc Brocard Chablis Vieilles Vignes de Sainte ClaireChardonnay more |
8/26/2014 - NineteenEightyTwo wrote: 84 pointsLight straw color. Nose overwhelmed by a wave of oak, with only very deep inhalation yielding the hoped-for maritime aromas of Chablis. On the palate this is a bit thin, though the oak is more sedate than the aromatic profile would suggest, and the seashell and mineral flavors more prominent. Acidity is mediocre, inspiring little hope for the future on this one. Fevre's "Champs Royaux" offers a much better entry-level Chablis at a lower price.
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| 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.
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| Red |
2004 Clos del Rey Côtes du Roussillon VillagesRed Blend more |
1/20/2015 - NineteenEightyTwo Does not like this wine: 70 pointsOpaque rosewood color. This is a big, oaky, vanilla-saturated fruit bomb on both the nose and the palate. I'm usually not too prissy about a wine being a bit "internationally" styled, but this is preposterous; the wine is totally unbalanced and aggressive. The palate tastes like jammy acetone, as though someone dumped a bottle of nail polish remover into a bucket of grape juice. My remaining two bottles will be "gifted" to people I loathe. Drink never.
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| 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.
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| 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.
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| Red |
2008 Dunn Vineyards Cabernet Sauvignon Howell Mountainmore |
5/26/2018 - NineteenEightyTwo Likes this wine: NRMedium-dark rosewood color. Brooding nose, with some piquant cedar wood and some lightly oaked black fruit. The palate is not yet fully resolved, coming across as somewhat mute at this point in time. This is so hard- it's pleasant, but nondescript. Overall, this seems to be in a bit of a dumb phase, but smells and tastes very nice all the same. I am leaving this not rated and reserving judgment, as I know how majestic Dunn Howell Mountain can be in old age.
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| Red |
2008 Dunn Vineyards Cabernet Sauvignon Howell Mountainmore |
11/13/2013 - jnewman77 wrote: NRAn interesting Cabernet. Tried this basically to see if I truly liked Dunn's wines before buying more. The wine was opaque purple with an interesting nose of herbs, licorice, and dark fruit with some mineral notes underlying. The palate has lots of structure with mouth coating tannins, but there is fruit and flavorful herbs underlying. The finish is largely obscured by tannins currently. I am going to have reserve judgement overall. I wouldn't put this in a class with Diamond Creek or Spottswoode currently as it doesn't seem to have the balance and elegance of those wines; but it is clearly more interesting than a lot of Napa cabernets currently being made. It will be interesting to try with a lot more bottle age.
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| 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
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| 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.
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| 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.
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| Red |
2008 Franciscan Estate Cabernet SauvignonNapa Valley more |
2/18/2013 - NineteenEightyTwo wrote: 88 pointsInky black core with a faint crimson corona. Popped and poured at cellar temperature; this is immediately expressive, with a nose of berries followed by oak, gravel and finally black truffle oil, with a whiff of cured boar sausage and turmeric. The palate starts out restrained, but with time and aeration expands to encompass a range of dark fruit and spice flavors. The tannins are solid if a bit rugged. This finishes long, lingering 10-15 seconds on the back of the tongue and the roof of the mouth. CellarTracker values this at $20 and for that price this is a well-made and respectable offering.
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| Red |
2007 Frog's Leap Cabernet SauvignonNapa Valley more |
1/27/2013 - NineteenEightyTwo Likes this wine: 85 pointsOpaque reddish-violet color. Abundant vanilla on the nose, with a bit of baking spice, cedar wood and raspberry showing after some decanting. Palate is dominated by sweet oaky notes, with the fruit remaining tart and somewhat backward. The tannins on this are grippy, but the finish is abrupt. This may improve slightly with a couple years of additional cellaring, but my guess is that this will remain a fairly middle-of-the-road Cab. Fine to drink with some hearty food, but a bit too simple to stand alone.
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| Red |
2007 Frog's Leap ZinfandelNapa Valley more |
12/5/2013 - blind troglodyte wrote: NRNice enough with dinner but even better when I woke up at 2 a.m. and couldn't get back to sleep. So I had two more glasses between 3 a.m. and 6 a.m. Then I went to bed. Woke up at 10 very satisfied. So it's like that.
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| Red |
1998 Gaja Langhe Sito MorescoLanghe DOC Red Blend more |
7/8/2014 - NineteenEightyTwo wrote: 87 pointsMedium-dark rosewood color. This was initially quite dumb on both the nose and the palate. Two hours of decanting didn't improve this much. The nose had a faint smell of berries and chalk, with the palate being a muddle of indistinct dark fruit flavors. This started to open up a bit by hour three. The wine developed a more Cabernet-leaning nose, with cigar box aromas. On the palate, this was weighted towards the front of the mouth, though there was an earthy finish punctuated by grainy tannins. This wasn't seriously flawed but was obviously past it's prime. The Terlato site recommends drinking this between 5-7 years; I'd try this again, but would drink a vintage within that window.
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| Red |
2003 Camille Giroud Beaune 1er Cru Les CrasPinot Noir more |
5/20/2015 - NineteenEightyTwo wrote: 86 pointsAccessed with Coravin. Medium-light garnet color with initial signs of bricking. Flabby nose of tomatoes and blackberries, with nary a wisp of tertiary aromas. On the palate this is also quite primary, with stone fruit flavors easing into a smooth, barely acidic finish. This wine tastes a bit like it is falling apart; perhaps the oddness of the vintage is to blame? In any case, this may have been an easy drinker in its youth but, based on this example, it is unlikely to inspire the type of decades-long fascination that makes Burgundy so enthralling.
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| 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.
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| 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.
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| 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.
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| Red |
1997 Paul Jaboulet Aîné Cornas Domaine de Saint PierreSyrah more |
9/13/2016 - boses wrote: flawedCorked - tried the plastic ploy - helped somewhat with 20 mins on the cling film but it kills the fruit - however there was fruit and acidity in there which in a good bottle make this a great drink. Let's see what the next one holds.
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| Red |
2009 Louis Jadot Beaune 1er Cru CelebrationPinot Noir more |
1/14/2013 - NineteenEightyTwo wrote: 85 pointsStarts very airy, with bright fruits and a faint whiff of cola. Seems more like a light Sonoma Coast-style Pinot Noir (I know, I know, revoke my French visa, whatever; I am telling it like it is). This has a mouthfeel like a slightly overripe cherry: a juicy red fruit flavor with a musty side. The tannins are discouragingly sedate. I ask myself, "Self, if the purpose of the Burgundian classification system is to demarcate the areas (Premier and Grand crus) with unique, distinguishing qualities, what is the point of mixing them all together?" Alas, in response, this wine perched, and sat, and nothing more. Easy drinking, but I expected something a bit more compelling. Drag, man.
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Comment posted by NineteenEightyTwo:
1/6/2015 3:42:00 PM - Darren, I'd suggest trying some older vintages for perspective. These wines are built to last, making them somewhat inaccessible in their youth. I recently had a 1995 Tignanello at Cantinetta Antinori (the vintner's restaurant) in Zurich, and it was mind-blowing. Very lovely, subtle flavors of truffles and sous-bois. It's not necessarily classically Tuscan (I find it lacking the "red rocks" flavor that distinguishes the region) but these do tend to suggest elegant, mature Bordeaux as they get older. Terroir extremists (terroirists?) may scorn this, but that just leaves more for the open-minded.