| Wine Type | Vintage Name Variety Locale | Date Posted Score Helpful Comments Comment Date Community Score More... |
|---|---|---|
| Red |
2018 Quinta do Encontro BagaBairrada more |
10/23/2022 - mwagner7700 wrote: NRPurchased for €12 on our recent visit in June. Many of you know my deep fondness with QdE. If not, check my post from July 3. If I could link to it, I would. (Is that possible???). It was a long week at work this past week, it was a rainy Sunday here in NJ, and I just felt like I needed something to lift my spirits. And there's not much else that can lift my spirits than remembering our trip to Portugal. Served with grilled filet mignon and my sweet potato casserole. On the nose, I get lots of herbs, some tar and dried cherry. On the palate, more of the same but with some blackberry and a hint of salinity. Not the best Bairrada has to offer. But still very special to me. Withholding score |
| Red |
2007 Marc Sorrel Hermitage Le GréalSyrah more |
3/16/2023 - Neurowine1 Likes this wine: 96 pointsThis is a supremely good Hermitage now drinking at the top of its game. Dark fruit, smoked meat, ash, porcinis. The thing that sets this wine apart however is an absolute Volnay-like texture. Pure silk. Very delicate and sexy juice.
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| Red |
2007 Domaine du Château de Chorey (Germain) Beaune 1er Cru Cuvée Tante BerthePinot Noir more |
11/24/2022 - David Paris (dbp) wrote: 91 pointsDefinitely entirely bricked in color. Aromas are tertiary, indicating this is fully mature. Notes of spicebox, forest floor, cooking mushrooms, and lots of bits of dried raspberries poking through. Palate is soft and pretty in texture, showing quite a lot of elegance. Flavors in the mouth are light, again showing some forest floor and nice build of acidity happens as its held in the mouth. A similar wall of acidity hits on the finish, and you quickly transition to the tertiary flavors here as well. The tannins are present and integrated, but definitely receded quite a bit. The flavors lingering are the cooked mushrooms and the sensation of rich acidity. On day one, with Thanksgiving day dinner, I felt this wine was seemingly over the hill and was worried about even keeping the 4 oz in the bottle overnight that remained. However, on day two it is actually much more vibrant and complete, showing integration despite the tertiary flavors throughout. The acidic structure keeps it together with those more mature flavors. I definitely think these are ready to go, though, and suspect we're on the downward side of its evolution. I don't know though since this is the first of my 6 pack that I should have cracked into years ago! 89 on day one, 91 on day two.
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| Red |
2013 Belle Glos Pinot Noir Clark & Telephone VineyardSanta Maria Valley more |
11/25/2022 - Neurowine1 wrote: NRFinally got to this after 7 years in the box. Required decanting which is not the way I like my pinots. Deep, rich, very extracted, inky. Dark fruits, pepper, tar. Monolithic. I would be very hard pressed to even guess this was pinot noir, but perhaps this is the style from that part of California. Not much to recommend and not my thing. The wax closure is probably the best part.
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| Red |
2002 Domaine Pierre Guillemot Savigny-lès-Beaune 1er Cru Les SerpentièresPinot Noir more |
12/24/2019 - Neurowine1 wrote: NR15 years in the box. A PC purchase for $18. Alas, I waited too long on this. I have always felt the '02s have lasted incredibly long, even in the CdB, but this one didn't quite make it. Tired, lean, a bit too acidic, and somewhat dried out. Drinkable, but not particularly enjoyable. Even so, there are some lovely SlB strawberries still in the mix. I do dig this wines, but probably they are best enjoyed younger for their freshness. I note I had the '99 version on this is 2015 that was awesome, but that is a slightly better endowed vintage.
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| Red |
2004 Piancornello Brunello di MontalcinoSangiovese more |
12/21/2018 - Neurowine1 wrote: NRwow, hate to be a dissenting vote here, but this is not great. Having worked through all my 97s, 99s, and some of the 01s, I have started to forage into my 04s. Subdued nose with dark fruit and maybe a bit of licorice. In the mouth, seems a bit monolithic with black cherry, rusty nails, and black olives. EtOH heat is a bit intrusive. There is a rusticity here that just tastes somewhat unclean and removes what I love most about Brunellos (the polished elegance). This may evolve somewhat over the course of the evening but at the moment this does no favors to the region, particular in the otherwise stellar 04 vintage.
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| Red |
2000 Château Corbin St. Émilion Grand CruRed Bordeaux Blend more |
4/6/2015 - Neurowine1 wrote: 88 pointsConsidering this was purchased ten years ago (almost to the day) for $19/btl, this is spectacular. Currently a pointe with old school styling that is currently rare in the right bank at the low and medium end. It is all about balance here. Great plummy fruit, underbrush, tar, judicious use of oak. This is still singing and probably has another 5 years easy. Viva Bordeaux!
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| Red |
2000 Cascina Val del Prete Barbera d'Albamore |
9/27/2016 - Neurowine1 wrote: NRPut half in a lamb ragu (which I now regret). As before, this is stupidly good for a very modest 16 year old Barbera. While it is missing some of the telltale acid, there is a softness here that is very agreeable and the whole wine has taken on sort of a burgundian silkiness. The fruit is super sweet (blackberry, black cherry) and unctuous and this is really lovely to drink. A freakish example of how well a wine like this can age. Looks like the community is still holding. Don't. Open and enjoy and let me know what you think!
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| Red |
2005 Rosenblum Cellars Syrah England-ShawSolano County more |
2/1/2013 - Neurowine1 wrote: 72 pointsOn a scale of 50-100 with 75-79 being average, there is no way this wine could be considered anything but below average. It is reductive, monolithic, jammy, over extracted, and completely lacking in acid balance. This is cheesecake. This is Pamela Anderson, and a flabby version at that. I suppose I don't drink enough California wine but this seems to me to be just plain 'no good'. This resembles a northern Rhone Syrah the way a Prius resembles a Lamborghini.
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| Red |
2004 Feudi di San Gregorio Irpinia SerpicoAglianico more |
6/16/2015 - Neurowine1 wrote: 92 pointsCoravin. This is very fine. The nose doesn't give you much. It is restrained, brooding, masculine, and multilayered. The finish is outstanding and keeps building with secondary notes of tobacco, underbrush, and cocoa. Calls for meat.
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| Red |
2006 Condado de Haza Ribera del Duero CrianzaTempranillo more |
1/28/2015 - Neurowine1 wrote: 88 pointsLast check in with this was 2.5 years ago. It is doing very well. This is very solidly made juice. Masculine. Dark fruits, tar and leather. I really dig the black pepper finish that goes on and on. Overall, I appreciate the balance in this in that it is not overdone in anyway and doesn't try to do too much. Nothing to meditate on here, just enjoy.
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| White |
2007 Domaine Marc Kreydenweiss Gewurztraminer Kritt Les CharmesAlsace Gewürztraminer more |
12/11/2014 - Neurowine1 wrote: 80 pointsSlight oxidation but still drinkable. Improved with cooling down further. Viscous and a bit clumsy, but nice apricot and floral. Not a great showing here. Overbought on these I'm afraid.
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| White - Sparkling |
NV Krug Champagne Brut Grande CuvéeChampagne Blend more |
1/12/2014 - Neurowine1 wrote: 94 pointsFrom 375. Code 112007. Not much can be said about Krug that hasn't already been said. Just great, complex, classy, and utterly expressive juice. Great evolution in the glass as it warmed getting some more oxidative elements and richness the longer it sat. Nice to have a handful of splits in the cellar.
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| Red |
2000 Le Macchiole Paleo RossoBolgheri Superiore Red Bordeaux Blend more |
9/23/2010 - jsimmons wrote: 92 pointsVery, very, obviously 100% Cab Franc. A heady, powerful nose of vegetation; dark fruits; good, dark, muddy earth; and a complex melange of spices I have no hope of decoding. On the palate, it gives a very aged feel. Richard pointed out that it's incredibly similar to a well-aged Bordeaux, and probably one many years older than this - indeed, it's quite similar to an '88 Grand Cru I had some time ago. Besides a good deal of sediment, though, it still looks good for its age, with an inky core and clear rim. Blueberry syrup, loads of Cab Franc vegetable flavors, a little Syrah-like bacon in the background, and cedar (spice box, as Richard sardonically put it). The midpalate and finish are backed with a bracing acidity, and there's still significant but well-integrated tannins on the finish suggesting this could last several more years. Altogether, a very well-made bottle, although perhaps not the uniquely Tuscan perspective on Cab Franc I was expecting - there is some minerality, but not a distinctly Italian terroir. For $50, this is solid stuff; I'm not sure it's a great value at the retail of $80, though.
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| White |
2005 Château-Grillet (Neyret-Gachet) Château-GrilletViognier more |
6/14/2013 - ledwards wrote: 96 points100% +1 neurowine1... Are u in my tasting group? ? Can't write it any better. Perfect aging right now. It is a wow wine. Nose similar to fav. white bordeaux (haut brion). A swirl of incredible lusciousness. Stone and star fruit bursting on your palate but finishes dry and almost austere. What a wonderful juxtaposition!
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Comment posted by Neurowine1:
5/17/2023 2:20:00 PM - Thanks for the note. Love this baga wines. Enjoying this now on beautiful night in Lisboa. Indeed, very evocative of place. After 3 quick weeks will be so sad to leave!