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

2012 Wittmann Westhofener Kirchspiel Riesling Großes Gewächs

 Rheinhessen more
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11/6/2016 - kfinsrud wrote: 91 points

Dobbeltdekantert og servert 2 t senere. Lett gylden farge. Tropisk nese med mineralsk preg. Etter hvert den gjenkjennelige tutti-frutti tyggegummien som produsenten har. Preg av sitrusfrukter også, som bidrar til en livlig og syrlig aroma. Fruktig munnfølelse også, mye hvit og ren frukt i finish. Lang. Bra konsentrasjon og dybde. Holder seg godt også på dag 2.

  • Comment posted by kfinsrud:

    4/11/2024 2:53:00 AM - Hi Nora, yes it is the correct date. Better late than never!
Red

2001 Bruno Giacosa Barbaresco Asili

 Nebbiolo more
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10/28/2021 - kfinsrud wrote: flawed

Iron and blood, no fruit. Sadly this bottle died within 15 minutes after opening. Bottle no 9411.

  • Comment posted by kfinsrud:

    11/16/2022 12:19:00 PM - Yes indeed, half the bottle was decanted, it was even more dead after 3 hours in the decanter. I always try to wake it up by decanting, but no luck this time. I also checked the bottle on day 2, it was dead as a Dodo.
Red

2008 Castell'in Villa Chianti Classico

 Chianti Classico DOCG Sangiovese more
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8/1/2015 - kfinsrud wrote: 88 points

Special lot with 25 % riserva. Decanted 3 hours. Cherries and forest floor. Charming with sweet and sour cherry fruit. Strong acidity, solid backbone. Fair length. Better nose than palate. Genuine.

  • Comment posted by kfinsrud:

    8/10/2015 11:31:00 PM - According to the Norwegian importer Non Dos, the bottles with lot no. D420711 has 25 % riserva juice in it. My bottle had this number on the label.
White

2007 Caves Duplessis Chablis 1er Cru Montmains

 Chardonnay more
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10/9/2013 - kfinsrud wrote: 89 points

Hasteåpnet etter oppdagelse av lekkasje rundt kork og folie. Gylden gul farge. Ga lite på nese ved åpning. Etter 3-4 t i karaffel får jeg ut aromaer som sjøvann, kalk, lett smørpreg og en dominerende mineralitet. Et svakt hint av nøtter med tid i glasset. På munnfølelsen kommer mineralene igjen og en solid konsentrasjon oppleves, mye grunnet stålsyren. God lengde, leskende avslutning. Borger for et langt liv om de ikke oksiderer. Neste flaske om 3 år. Ypperlig til lettsaltet torsk med baconsmør og gulrøtter.

  • Comment posted by kfinsrud:

    10/14/2013 1:33:00 AM - Takk Ådne!
    Har de siste årene vært med i en vinklubb på Fåvang, men tenker å ta et hvileskjær der neste år. Skal da ikke se bort i fra at jeg opptrer et par-tre ganger på Ås!
Red

1995 Lisini Brunello di Montalcino Ugolaia

 Sangiovese more
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8/31/2013 - kfinsrud wrote: 94 points

Garnet red. Didn't give anything upon opening and therefore decanted. A small iron and blood note was detected. After 7 hours this starts to blossom. Ripe cherries, some violets and forest floor. A bit of wood. The acidity is remarkable and the fruit balances this nicely. Powerful, but fully available tannins that ends in a long finish. A mature fruit feeling. Some tea notes along with leather. I think this is still too young for my taste. Needs lots of air. Perfect with venison and mushroom risotto. Next bottle in 5 years.

  • Comment posted by kfinsrud:

    9/26/2013 1:44:00 PM - Yes my bottle was not mature enough, but that's my taste. You could drink it now, no problem, but do decant or air it several hours. It also depends how your bottle is stored, warmer storage conditions speeds up maturity. Cheers!
Red

2000 Domaine Marquis d'Angerville Volnay 1er Cru Champans

 Pinot Noir more
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2/10/2013 - Andre Brattland wrote: 91 points

A very nice bootle of pinot, with a transparent style. Still some closed aromas, but is drinkable. A very good length. Would recommend to save it for 3-5 years.

  • Comment posted by kfinsrud:

    2/10/2013 8:50:00 AM - I've had three bottles of this one since 2010. Gave them some air in the bottle and I felt it was needed. But it was very sensitive of the temperature. If it got over 15 degrees Celcius, it showed unplesant aromas. I will save my last three bottles at least 3 years as you recommend to see if it can develop into something better.

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