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Wine Type Vintage Name Variety Locale Date Posted Score Helpful Comments More...
White

2010 Domaine Bernard Defaix Chablis 1er Cru Côte de Léchet

 Chardonnay more
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3/12/2017 - VTCellarDweller wrote: 86 points

The last bottle of this was almost a year ago and was showing well but not overly impressive. Tonight's bottle was on life support. It seemed tired, flat, and well past prime. The 2010 Briords served just before gave it a merciless beat down. With two more I will soon see where these are going.

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Red

2012 R. Stuart & Co. Pinot Noir Vignette

 Willamette Valley more
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12/4/2016 - VTCellarDweller Does not like this wine: 84 points

This was a compromise selection at a restaurant to accompany entrees for a group of four (salmon, tuna, pheasant, and pasta with light red sauce). Immediate impression... lifeless. It had no soul (much less recognizable varietal character) but not flawed so there was no valid reason to refuse it. Priced on the wine list at $60 and no better than a grocery store box wine. What a mistake.

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Red

1998 Antonio Vallana e Figlio Gattinara

 Nebbiolo more
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9/6/2016 - VTCellarDweller wrote: flawed

Completely oxidized. The eight prior bottles have been in acceptable condition but there did seem to be considerable variation from one to the next. Overall, not a good representation of Vallana Gattinara. I dumped it and pulled out a 2000 Tondonia Rosado Gran Reserva.

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Red

2001 Scanavino Barolo

 Nebbiolo more
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10/23/2014 - VTCellarDweller Likes this wine: 90 points

Our first of six bottles, this was decanted off a moderate amount of sediment for 2.5 hours before serving with chicken parmesan and pasta with fresh marinara sauce. On first pour, the initial aromatics showed good intensity but were somewhat lacking in definition and typicity. This same impression carried through to the palate. Over the next 90 minutes with dinner, it did seem to open up and become more varietal in character with better delineation.
It had a nice solid mouth feel and very good balance of primary and secondary characteristics, appropriate acidity, and polished tannins showing in the finish. While seemingly made in a more modern style, it was none the less an enjoyable accompaniment to our meal.
Though my preference is for more traditionally made Nebbiolo, there is definitely a place at our table for this while awaiting our more traditional 2001’s march toward maturity. It is in a good drinking spot now and should remain so for a few years.

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Red

2008 Ken Wright Pinot Noir Carter Vineyard

 Eola - Amity Hills more
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5/2/2016 - VTCellarDweller Does not like this wine: 86 points

Very disappointing. I would not have picked this as Willamette PN blind. It came off as ponderous, coarse, disjointed, and lacking in complexity. I’m not sure if it was slightly flawed or just in a bad mood. Decanted for an hour, it did not pair well at all with the salmon but did show a little better with the cheeses and additional airtime.
This was the first of three purchased on release and I will try it again a year to see if comes around.

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Red

2012 Vietti Langhe Nebbiolo Perbacco

 Langhe DOC more
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9/27/2015 - VTCellarDweller Likes this wine: 91 points

The first of 6 purchased recently and served with sausage, peppers, potatoes, and onions. This was decanted for 90 minutes before serving with no sediment. It was very tight and didn’t open appreciably until about 3 hours in. It has a lot of promise that should start to show in another 2 years and improve through the 10 year mark or longer. It is well structured and true to the variety but I don’t see it gaining the complexity of a well made Barolo or Barbaresco. But at half the price it is an excellent "value" Nebbiolo for mid term drinking. If you are determined to open a bottle now, give it at least 3 hours in the decanter.

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White

2013 Château Les Charmes-Godard Blanc

 Francs Côtes de Bordeaux Sémillon-Sauvignon Blanc Blend more
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8/20/2015 - VTCellarDweller Likes this wine: 89 points

Finished a half bottle PnP and refrigerated the remainder. I preferred this on the second night as it seemed a little less assertive and definitely worked better with food rather than stand alone.
It comes across herbal, floral, and fruity and my preference is for a more nuanced mineral character. It is a good value and works well with food but I can't see the high score from AG. Maybe I am just more in tune with Loire SB.
I think this might actually benefit from another year of aging.

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Red

1997 Antonio Vallana e Figlio Gattinara

 Nebbiolo more
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5/30/2015 - VTCellarDweller Likes this wine: 92 points

This was the second bottle of a case purchased 4 months ago. The first bottle was double decanted for an hour before serving but I didn’t write it up as it seemed to be tired and somewhat of a disappointment. Maybe I didn’t give it enough time to settle down after shipment.
This second bottle was decanted for 2 hours leaving a very modest sediment. It was served with pasta, red sauce, meatballs, and eggplant then finished with a selection of Italian cheeses.
It proved to be everything I was hoping for. The aromatics and palate impressions were exquisite, filled with suggestions of roses, dried cherry, moist earth tones, baking spices, creosote, tobacco, and a faint touch of VA that added another note of complexity; a classic expression of mature Alpine Nebbiolo. The mouthfeel was super silky with unfolding layers of tertiary sensation filling the mouth before trailing off a little sooner than I was expecting.
Compared to its muscular Lange cousins, this is a more delicate expression of the grape. I would put it just a small step behind the magnificent 2000 Gattinara.
This is right up your alley if you are an acid lover and a nice change of pace for those who favor mature Burgundy.
As this continued to hold up well during the meal, I plan on giving the next bottle 3 hours in the decanter.
It is fully into its drinking window now with 5-8 more good years. It could last longer but I doubt it will get better. I expect to experience some bottle variation but that is part of the package with artisanal wines.

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White

2010 Tenuta delle Terre Nere Etna Bianco Cuvée delle Vigne Niche

 Etna DOC Carricante more
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4/26/2015 - VTCellarDweller wrote: 92 points

Our first of three bottles, this was served at ~50F with imported Strozzapreti (an elongated Cavatelli) with a sage, olive oil and ground pignoli pesto that was topped with toasted walnuts. To provide a flavor contrast, we had oven roasted plum tomatoes on the side.
A bright light golden color, this was initially restrained but opened dramatically as it warmed in the glass and took in some air. It had a silky smooth feel, medium weight, excellent balance, moderate length, and a clean finish.
As it warmed, it reminded me, in a subtle way, of a mature, but less weighty, LdH Gravonia. There was a faint oxidative note with a delicate floral mineral, beeswax edge in the nose. In the mouth, there were subtle well focused impressions of marcona almond, hazelnut, pear, apple, white peach, and quince jelly.
This is an elegant white that is intriguing with the right food accompaniment. It was an exquisite pairing with our pasta dish and seemed in peak form with no indication of imminent decline. But, having no prior experience with this wine, I wouldn’t hazard a guess as to the aging capabilities.
This is not an aperitif candidate. I would strongly suggest serving it after 30-60 minutes of air and no colder than 58F with simply prepared fish, chicken, or lightly sauced pasta dishes.

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White

2003 R. López de Heredia Rioja Blanco Viña Gravonia

 Viura, Macabeo more
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4/13/2015 - VTCellarDweller Likes this wine: 93 points

This was taken from storage at 48F and opened for a light airing while allowing it to come up to ~57F. It was served with chicken provencal, porcini saffron risotto, oven roasted asparagus, and finished with a selection of Spanish and Vermont cheeses.
This was exquisite with our dinner. It is a distinctive style of white wine that you will love or detest, but never feel indefinite about. It is a wine that needs food and will find few friends as a solo sipper.
The angular, lightly oxidative, oaky, saline aspects provided a fascinating counterpoint to the green apple, lemon rind, beeswax, vanilla, honey, marcona almond group. With a solid weighty mouthfeel, it seemed very precise, energetic, and well balanced with a finish that slowly trailed off. This was my second bottle of this and I am smitten. Priced ~ $25, it is an outstanding value………if you like this stye.

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Red

2001 Fratelli Seghesio Barolo Vigneto la Villa

 Nebbiolo more
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3/19/2015 - VTCellarDweller Likes this wine: 93 points

This was the first of four bottles purchased on release. It was decanted for 3 hours leaving a substantial solid deposit in the bottle. The color was as expected; medium density, garnet hue, and noticeable bricking at the edge.
The aromatics were surprisingly strong with the earth notes more prominent than the restrained red fruits. Surprisingly, the roses and tar that I thought would be in the forefront were barely detectable on first pour but emerged during the next 90 minutes. Despite the 14.5 ABV, the alcohol was not obtrusive in the finish or on the nose.
In the mouth, this comes off very solid and muscular. Sour cherry was prominent with strawberry, licorice, orange rind, tobacco leaf, earth notes, and a hint of creosote in the background. Quite enjoyable now, there is nice complexity that should continue to add definition with time.
The balance is superb and the length was impressive. The tannins were quite evident at the end but not harsh or coarse. This wine is well structured and should benefit from another year or two of cellar time. In retrospect, I would have given this more air time in the decanter.
AeR Seghesio Barolo is generally considered to be more modern but this 2001 is a very solid and impressive effort………..definitely not for the “faint of heart”.

Served with fusilli and a red Porcini sauce followed by a selection of Vermont cheeses. A Sicilian salad of orange slices, fennel, oil cured olives, and red onion with a drizzle of olive oil and Balsamic was the end cap for the meal.

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Red

2006 Fratelli Seghesio Barolo Vigneto la Villa

 Nebbiolo more
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3/18/2015 - VTCellarDweller wrote: NR

Note entered as 2006 by mistake. It has been moved to the 2001.

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Red

2004 L'Aventure Estate Cuvée

 Paso Robles Red Blend more
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1/26/2015 - VTCellarDweller Does not like this wine: 86 points

Hot, clumsy mess. I made the mistake of buying two bottles just after release.

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Red

2003 Feudi di San Gregorio Irpinia Serpico

 Aglianico more
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12/26/2014 - VTCellarDweller Likes this wine: 92 points

This was the first of six bottles, it was decanted for 2.5 hours leaving a significant sediment.
* deep garnet with a tawny rim
* full in the mouth with considerable weight
* aromatics and palate impressions reflect a maturing mix of dark ripened fruits, baking spices, tobacco, tar, wet soil, seared orange peel, and a faint floral component
* there is an intriguing acidic tension as the mouth impressions play across the senses, gaining momentum in mid palate, and ending with a slightly drying (but not harsh) finish
Although sometimes put down as a poor heat stricken vintage, this Serpico is in no way a clumsy beast. It is a powerful angular wine with good structure, great depth, and a complexity that is just starting to emerge.
Unfortunately, it was a little overpowering for the delicate spinach & ricotta crepes, wild mushroom sauce, sesame crusted eggplant steaks, and roasted red peppers I paired it with.
It is still a bit wound up at this stage and could have used more time in the decanter.
Give it another 3-4 years in the cellar and then enjoy it over the following ten. Drink sooner only with a good airing and a meal of big flavorful foods.

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Red

2007 Comte Louis de Clermont-Tonnerre Châteauneuf-du-Pape Cuvée Julie

 Red Rhone Blend more
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12/18/2014 - VTCellarDweller wrote: 91 points

This was decanted for one hour leaving a moderate granular sediment. It was served with dinner several days ago and I did not make written notes so these comments are from fading mental impressions.
The aromatics were quite prominent right from the get-go with suggestions of dark berries, garrigue, green olives, and a subtle floral component. It has a very solid mouth feel with luscious ripe well defined flavors showing some nice emerging secondary components hinting of blackberry, raspberry, licorice, briar, mineral, spice, olive, and seared beef. Length and balance were very good with noticeable but not obtrusive tannins peeking out at the end. While there was a hint of heat, it was not overbearing.
I was not expecting to be wowed by this. But to my surprise and while no challenge to Pegau or Beaucastel, it was a very pleasing bottle that is drinking well now and has the balance, depth, and structure to maintain for several more years and a good value.

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Red

1999 Giacomo Borgogno & Figli Barolo Riserva Classico

 Nebbiolo more
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12/13/2014 - VTCellarDweller wrote: NR

This was our only bottle and was purchased about two years ago from a reputable east coast merchant. The bottle was in excellent condition and decanted for two hours before serving with raviolis and a wild mushroom sauce.
This wine is far from being ready to drink. It took about four hours after decant before even starting to open up. It has distinct Nebbiolo character even now but it would be unfair to try to evaluate it further at this stage. It was in no way flawed, just very closed up. Wait another 7-10 years if you have this.

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White

2011 Colli di Lapio Fiano di Avellino

 Fiano di Avellino DOCG more
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11/19/2014 - VTCellarDweller Likes this wine: 91 points

This was very much in line with the 2009 of which we have only 2 remaining. Clear medium yellow in color with floral-melon aromatics and precise palette impressions of pear, lemon-lime, raw almonds, quince,and minerals. It opened up considerably as it warmed in the glass. Medium bodied with very good acidity, nice length and a fresh minerally finish.
This is a supremely drinkable white wine that pairs well with non tomato pasta dishes and simple fish preparations. It seems best ~ 50F so let it warm up a bit if you are pulling it right out of the refrigerator. Based on my experience with the 2009, I expect a year or two in the cellar could add depth and delineation but it can be enjoyed now for its youthful exuberance and purity of flavor. 91+

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Red

2008 1789 Wines Pinot Noir Single Vineyard

 Chehalem Mountains more
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11/2/2014 - VTCellarDweller Likes this wine: 92 points

This was our first of four bottles and was decanted off a small amount of very light sediment for 30 minutes. It was served with salmon glazed with a sauce of maple syrup, tamari, and garlic. As sides, we had oven roasted cauliflower, and sautéed bok-choy with wild mushrooms. The bottle was finished with a selection of cheeses.
It is medium ruby with no browning, enticing floral, red raspberry-strawberry aromas with an edge of fall leaves and subtle spice. What was most striking to me was the texture and balance. This has a stunningly smooth mouth feel with silky tannins and no evidence of heat in the long finish. It is beautifully balanced and the initial primary flavors give way to an undercurrent of secondary characteristics as you hold it in your mouth. It is very clean from start to finish with no hint of heavy handed wood.
This was initially restrained but continued to open for another hour with our meal. It is still youthful in color, aromatics, and flavor and I would give it more decanter time if serving now but think that another year or two in the cellar will serve it well.

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Red

2001 Paolo Scavino Barolo

 Nebbiolo more
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10/23/2014 - VTCellarDweller Likes this wine: 90 points

Our first of six bottles, this was decanted off a moderate amount of sediment for 2.5 hours before serving with chicken parmesan and pasta with fresh marinara sauce. On first pour, the initial aromatics showed good intensity but were somewhat lacking in definition and typicity. This same impression carried through to the palate. Over the next 90 minutes with dinner, it did seem to open up and become more varietal in character with better delineation.
It had a nice solid mouth feel and very good balance of primary and secondary characteristics, appropriate acidity, and polished tannins showing in the finish. I did not detect the excess of oak that some others have mentioned. While clearly made in a more modern style, it was none the less an enjoyable accompaniment to our meal.
Though my preference is for more traditionally made Nebbiolo, there is definitely a place at our table for this while awaiting our more traditional 2001’s march toward maturity. It is in a good drinking spot now and should remain so for several years.

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White

2012 Selbach-Oster Zeltinger Schlossberg Riesling Kabinett

 Mosel Saar Ruwer more
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7/31/2014 - VTCellarDweller Likes this wine: 93 points

Opened at a Thai BYOB with Tamarind Duck.
Yowzah……stunningly good.
Riccardo Malocchio, IssacJamesBaker, and Rieslingfan dialed this in very well.
Bought 2 cases @ $20/btl.
My “ytd” value, don’t miss it.

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Red

2012 Tenuta delle Terre Nere Etna Rosso

 Etna DOC Nerello Blend, Nerello Mascalese more
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7/2/2014 - VTCellarDweller Likes this wine: 91 points

Our third bottle from a case. This was splash decanted (no sediment) for 2 hours before serving with spinach & ricotta raviolis with a mushroom-sage-butter-sherry sauce and broccoli rabe as a side. The bottle was finished with a selection of cheeses.
This is very similar to the 2011 but maybe a little fatter and more immediately accessible. This is an absolute delight to drink now, especially with pasta dishes. It is so alive. I have also served it with a Sicilian fish stew and it was a wonderful accompaniment. However, I cannot over emphasize the importance of giving it lots of air and serving it with food.
The balance is excellent and it has the structure to keep going for another 7-8 years. There is no chance that I will be able to keep any of it around that long though…..must get more.

UPDATE: 10/11/2014
Our seventh bottle, this was splash decanted for 2.5 hours and served with a Moroccan vegetarian stew over couscous. Both this bottle and the last (opened about a month ago) seem to be closing up in comparison to the earlier bottles. I did notice this with the 2011 (over two cases consumed to date) but to a lesser extent. Possibly a longer aeration might be warranted with the 2012 but I think we will just back off the consumption rate and let this take a nap.

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White - Off-dry

2009 Nik Weis / St. Urbans-Hof Ockfener Bockstein Riesling Spätlese

 Mosel Saar Ruwer more
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6/18/2014 - VTCellarDweller Likes this wine: 90 points

I neglected to write this up until almost a week after so details are a bit sketchy. It was served with a breaded pork chop, beet and apple puree, shredded red cabbage sautéed with with caraway and sesame sauce, and a potato salad made with a mix of Garnett and Japanese sweet potatoes and a light Dijon vinaigrette.
The wine was a wonderful pairing for this and delightful to drink. The balance of typical “peach-pear-apple” fruit and precise acidity was excellent. Subtle up-front floral notes with hints of petrol and minerality added dimension. It had a smooth texture and medium weight with a lightness that I enjoyed. This is eminently enjoyable now and should remain so for a decade or more. 90-91 points now with upside potential.

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White

2011 Domaine Yves Martin Sancerre Chavignol

 Sauvignon Blanc more
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5/31/2014 - VTCellarDweller Likes this wine: 90 points

Served with swordfish that was pan seared and finished in the oven with butter, garlic, and lemon. This was a very nice pairing that didn’t overshadow the food like many of the more assertive NZ-SB. Its’ lighter citrusy character played well with the fish and the finish was crisp and very clean. At ~$18 delivered, this is worth giving a try.

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Red

2009 Lauren Ashton Cellars Cuvée Arlette

 Red Mountain Red Bordeaux Blend more
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5/19/2014 - VTCellarDweller Likes this wine: 93 points

The first of four bottles purchased from FP. This was decanted for 90 minutes with no appreciable sediment.
This is a very vibrant and seductive wine. It is as smooth as a baby’s butt showing exceptional balance, concentration, and length without being overdone. Despite being a merlot dominant blend, this comes off for me as clearly a WA style with no right bank pretense.
I don’t get the feeling that it will change significantly, either for the better or worse although I do think it can gain in flavor delineation and definition in the coming 2-3 years and last easily through this decade. This is quite well made for near and mid term drinking and should provide a great deal of enjoyment.

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White

2002 Domaine / Maison Vincent Girardin Corton-Charlemagne

 Corton-Charlemagne Grand Cru Chardonnay more
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5/1/2014 - VTCellarDweller wrote: 89 points

I had been saving this single bottle for several years waiting for just the right occasion. It was taken from the cellar at 50F and opened for 30 minutes to air at room temperature before serving with a warm potato-leek soup as a first course we shared with wine loving friends. The color was lovely and there was an enchanting delicate floral aroma. But, in the mouth, it just fell flat. The lovely play of flavors I anticipated were AWOL. It seemed almost lifeless. Our guests were polite and called it quite nice, but it was a huge disappointment for me. It did not seem flawed; I don’t know if it was past prime, or just not that special to start with.
Fortunately, all was not lost. The main course of veal saltimbocca with polenta and wild mushroom sauce was accompanied by a magnificent 1952 Borgogno Barolo. The finale, a 1971 Coutet served with ripe red Bartlett pears, a Vermont Blue Cheese from Sugarbush Farms, and hand made goat cheese caramels was sublime.

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  • Tasting notes: 212 notes on 200 wines

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