| Wine Type | Vintage Name Variety Locale | Date Posted Score Helpful Comments Comment Date Community Score More... |
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| Red |
2019 Domaine du Pavillon de Chavannes Côte de Brouilly Cuvée des AmbassadesGamay more |
4/16/2024 - Big Juicy Red Likes this wine: NRMy last of 6 bottles. The aromas are still lively and fresh, but the taste… the fruit is starting to fade a bit, leaving a more austere wine. I like these on the fresher side. Tanins are fully integrated, so to my taste I’d recommend drinking sooner rather than later, although that seems to go against popular opinion. |
| Red |
2010 Cappellano Barolo Piè Rupestris Otin Fiorin (Gabutti)Nebbiolo more |
1/14/2024 - Robmcl920 Likes this wine: NR2010 Barolo Tasting; 1/14/2024-1/15/2024: The ‘10 Rupestris is a mind blowing young wine. In a horizontal of 8 top wines from 2010, the Rupestris was my #2 behind the Monfortino. Like the Monfortino, it perfectly blended a core of sweet, primary fruit with intriguing savory characteristics.
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| Red |
2020 Azienda Agricola Gianfranco Daino SuberSicilia Red Blend more |
1/9/2024 - Portland Seth Does not like this wine: 78 pointsTastes like tawny port except that it's dry and not sweet. It has a smooth, woody finish and I think it would be great for cooking or Sangria. That's more than I can say for other wineries that have sold me bad wines (not just bad bottles), so definitely not the worst, but it makes me really miss the '18 which was delicious.
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| Red |
2020 Domaine du Pavillon de Chavannes Côte de Brouilly Cuvée des AmbassadesGamay more |
9/18/2023 - sid_loves_wine Likes this wine: 93 pointsVery punchy and vibrant, in a unique way for Beaujolais- much less about that kind of candied red fruit and more peppery, earthy, wild. At times it was a bit steely and difficult- other times it was super engaging and delicious.
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| Red |
2005 Château Branaire-DucruSt. Julien Red Bordeaux Blend more |
10/7/2023 - David Paris (dbp) wrote: NRNo formal notes as this was brought to dinner with friends. This was my first bottle opened from a 6 pack acquired on release, and I was very excited to try this as all the notes this year from the community have been overwhelmingly glowing saying this was very ready and delicious at this stage of its development. I really don't know what to say about it other than it felt completely muted, expressing hardly any fruit, still tight structure, and a really confusing overall picture. I have no idea what was going on here, but this was not good. I will try to check in with another bottle soon.
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| Red |
2017 Elena Fucci Aglianico del Vulture Titolomore |
8/11/2023 - thwacker Likes this wine: 92 pointsInky purple robe; Bouquet dark fruits and liquorice. On the palate, the wine has abundant tannins and acidity, flavors of blackberries and plums. The wine is fresh and youthful, surprisingly firm for a wine 16 years yound, but this is Aglianico after all. Probably opened too soon, but oh so good!
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| Red |
2019 Château Puyanché Francs Côtes de BordeauxRed Bordeaux Blend more |
4/2/2023 - MAC49 Does not like this wine: NRThe label says 75 Sauvignon Blanc / 25 semillon but it tastes like the opposite. To me there is too much passion fruit, almost syrupy, and none of the zest or minerality of the SB grape. The wine is built well it is just not for me
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| Red |
2002 Fattoria Galardi Terra di LavoroRoccamonfina IGT Aglianico more |
3/19/2023 - bon vivant wrote: 97 pointsHaving read most recent reviews on CT I assume that my own notes & score may be a little controversial. I consider myself a big fan of Nebbiolo and find that the truly good B&B's show best with 2-3 decades of cellar age. I am also a fan of Campagnia and have visited most wineries that are considered the top in the region (including Galardi). Tonight's bottle was in my cellar since 2007 and was decanted for massive amounts of sediment. Right of the bat the aromatics where pronounced and captivating, mostly of dark Cherry fruit and a hint of varnish (likely due to some VA which was not offensive to detract from the wine and eventually receded to barley a hint). No funk or offensive notes this was a clean bottle. It is still a powerful, deep rather then broad wine with elegance and a texture that is silky smooth. The massive tannins that were present in the early years have rounded up beautifully and offer a seamless expression. Within 20 minutes and afterwords the wine was hitting on all cylinders. The fruit aromatics and flavors were now sweeter, complimented by secondary and tertiary smells of old library (old leather) Rosemary, Tobacco, Lilac perfume and tar and forest after rain. The texture was complex with tons of Umami flavor towards the finish which lasts for over 40 seconds with a distinct mineral note. It is very accurate representation of the terrior. This is not going to be a crowd pleasing wine especially with those who like big fruit driven wines. To me the aromas and texture were reminiscent of classic old school Cavallotto Barolos from the late 1970's or Ceretto Barolos from the early to mid 1980's but with the addition of more mineral on the finish. If you are a fan of those kinds of wines you are in for a treat. This is a great food wine: we had it with a simple dish of Capellini tossed with wild mushrooms, a few fried anchovies, prosciutto and capers a little EVO, garlic parmigan and black pepper and it was a great pairing. We had to keep our hands off the bottle as we already kept sipping a good amount before dinner. While excellent still a slight touch below the monumental 2001 which still stands as the greatest Galardi I have tasted. Outstanding. Again YMMV.
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| White |
2020 Domaine d'Orfeuilles Vouvray Silex d'OrfeuillesChenin Blanc more |
3/7/2023 - jmcmchi wrote: NRDrunk over three days and a bit of a chameleon.
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| Red |
2014 Château des Bachelards Comtesse de Vazeilles Fleurie Le ClosGamay more |
1/11/2023 - Montesquieu wrote: 88 pointsMy final bottle from a half case. One prior bottle had possessed a magic balance of dried raspberries and strawberries mixed with subtle earth. Then two duds. This one again lacks the dried fruit. With lots of air/time, the sour notes soften and some pretty earthy, herby flavors remain. But without the dried fruit flavors, it falls short of excellent/90.
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| Red |
1999 Giuseppe E Figlio Mascarello Barolo MonprivatoNebbiolo more |
1/1/2023 - bon vivant wrote: 97 pointsThis came as a late decision to accompany home made pasta with mushrooms and smoked duck. So instead of my favorite treatment of slow ox it went into a large (magnum) decanter to blow off some initial bottle funk mustiness. within 20 minutes we started to sip and 10 minutes later the fireworks started. At first this was a little shy with dark fruit (cherry) dominating but the long finish gave us a great intro to what's to come. A classic Barolo evolution in the glass with a kaleidoscope of scents and flavors continuing to emerge, tapanade and herbs come into the fold and some forest floor, then more red fruit and an hr into it the proverbial roses and tar. A softer velvety mouth feel as it opens and warms up. Eventually leading to strawberry and brown sugar sweetness and Umami porchini whifs on the finish. This walks a really nice balance between power and elegance and is drinking beautifully right now at what i expect is just getting into an optimal zone. I looked at Galoni's drinking window which gave it up to 2024 and IMO it is way underestimating the potential longevity if this bottle is a good indication. This was sipped over 2.5 hrs and was truly meditative, so good nothing was left for the next day. to truly appreciate this wine I highly recommend quite enjoyment and make sure you don't over decant as in such a case you may miss a good part of the show.
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| Red |
2005 Réyane et Pascal Bouley Volnay 1er Cru Clos des ChênesPinot Noir more |
1/8/2023 - tomandlu wrote: NRUncorked but not decanted and consumed over the following 5 hours. Virtually opaque deep garnet red. Very closed on the nose from the outset and only began to open up, even sitting in a glass, for three hours or more. Once it did the aromas were still reticent and took aggressive swirling to reveal classic notes of sous bois, some tobacco, and gobs of red fruit. The wine was equally closed on the palate but showed deep red fruit, solid yet ripe tannins, and good acidity, all beautifully balanced. The finish was actually the best part of the wine this evening, long and deep and fragrant. Clearly my bottle was far more closed than other who have tasted this recently and I'll wait at least another 10 years before opening another. Purchased on released and stored in my cellar since.
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| Red |
2010 Vietti Barolo CastiglioneNebbiolo more |
12/14/2022 - jshufelt wrote: 93 pointsI enjoy my own notes - yeah, like I'm really going to wait another 20 years before opening another bottle. Three weeks, 20 years, what's the difference. I crack me up.
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| Red |
2005 Réyane et Pascal Bouley Volnay 1er Cru Clos des ChênesPinot Noir more |
12/8/2022 - David Paris (dbp) wrote: 92 pointsBought on release 15 years ago and this is my first bottle of 8 to open... the early writers had me burry this one deep. The initial aromas on a pop and pour are absolutely gorgeous, and certainly showing wonderful development at this stage, offering plenty of mushrooms, earth and sous bois, but it blossoms like a beautiful flower even with the smallest pour. Really, a gorgeous nose and one that makes me think: This is why aged Burgundy! Palate is completely harmonized, perfectly in balance with a killer attack of acidity and tannin, just a hint of the mushroom, but it's primarily vibrant bright red tannic raspberries... an absolute gorgeous wine on the palate. Finish is still tremendously structured, robust, and nearly hard, showing massive piles of acidity and still fairly gritty tannins. This is still coupled with complete beauty and harmony, though, so I'm not offended, because it's still offering wonderful bright red fruits that are the lingering flavor minutes later despite the tongue still feeling the tannin as well. It does make the mouth water for more, though. This wine is at a beautifully elegant entry point of its evolution... I am indeed happy I waited so long for the first one, as this is just now entering what I'd call an early, but long peak drinking window. I'll continue drinking these for a couple decades. Surprisingly, I think this drank best on a pop and pour, and lost some of its complexity after a 3+ hour slow o and later into the night and the next day. This was poured alongside a 2017 Pierrick Bouley Volnay 1er Cru Santenots, and I believe the winemaking style with Pierrick has shifted so much you can hardly tell they're related. This is still very old school and required all this time to get to this point, whereas the 2017 was completely approachable (and quite a bit softer) at its young age.
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| Red |
2013 Vietti Barolo RaveraNebbiolo more |
12/8/2022 - Ben Christiansen wrote: NRAlso with a touch of a port like smell to the nose. Full and round with an intense grip on day five.
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| Red |
2019 Domaine Guion Bourgueil Cuvée DomaineCabernet Franc more |
10/30/2022 - David Paris (dbp) wrote: 88 pointsHoly cow, is this wine intense this vintage! I found the 2018 rendition of the Domaine absolutely sublime and beautiful, drinking so elegantly, soft, pretty, and fruity. This is NOT that. I could tell on first pour, as it feels thick in the glass, with an impenetrable darkness to the color. Also this wine has quite a bit of sediment in my very first pour; something I haven't experienced with prior vintages. The nose is brooding, but still pretty, showing elegance even if the aromas are of tar, graphite, stones, and blackberry seeds. The palate is where this gets intense. Thick and viscous in the mouth, but tannins very quickly build and it's coupled with deep, dark heavy fruits. As it stays in the mouth it gets more intense, with some puckering acid and bitterness building. The finish dials that intensity up even more, showing ripping gritty tannins and acidity, a mouth full of drying earth dust, with just slight bits of fruit poking through. Indeed, this is incredibly rustic and dry; an absolute brut this vintage. The stuffing is definitely there for this to soften and become a beauty... this is just a different vintage than I've ever experienced of the wine. I'll drink my 2018 Domaines while I let this rest for at least 5 years, but more than likely, 10+.
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| Red |
2001 Giuseppe Rinaldi Barolo Brunate Le CosteNebbiolo more |
5/21/2022 - KeithAkers wrote: 95 pointsil gran finale del Barolo di compleanno (Osteria Langhe, Chicago IL): This is one of the most aromatic and perfumed noses so far. It is lifted, and fresh with loads of strawberries, bright red cherries, fresh picked berries, morning dew, balsamico notes, roasted herbs, earth, potpourri, licorice, spices, and wild flowers with a bit of VA that pokes in and out. The Medium/full bodied feel is beautifully balanced and deep with crisp, high acidity and silky, high tannins. The feel seemed to glide across the palate with a finish that won't seem to quit. The VA from the nose is also just a bit present on the palate as well. Even with that bit of VA, this is a gorgeous Barolo that just ticked off all the boxes for me. Bottles of this have been varied, but when they're on, they're on.
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| Red |
2007 Johan Vineyards Pinot Noir Three BarrelWillamette Valley more |
6/4/2022 - tomandlu wrote: 83 pointsNot decanted. Deep garnet red with considerable fading at the rim. The nose was quite muted at first but eventually opened up to reveal some red fruit and earth but little complexity. The wine was pretty harsh and angular on the palate for the first 90 minutes or so and then softened. Tastes more of structure and acidity than anything else. Can the fruit really have already faded? Stored in my cellar since release.
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| Red |
1979 Cavallotto Barolo Riserva Bricco Boschis Vigna San GiuseppeNebbiolo more |
6/2/2022 - Jeremy Holmes wrote: NRThe cork and bottle were in splendid condition. Gave it a long vigorous decant and it was absolutely singing by the time we got to it. The nose has spent fireworks and tar to begin. Pretty soon decaying rose, pine needles and darker vinous things appear. There's a suggestion of Indian spice too. The palate is deep and chewy, with complex savoury traits. It has wonderful acidity and finish of authority and persistence. In a wonderful place.
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| Red |
2016 Burzi BaroloNebbiolo more |
9/23/2020 - forceberry wrote: 92 pointsThe fruit is sourced from several vineyards in La Morra, planted to 100% Nebbiolo Lampia clone and aged from 25 to 60 years of age. Macerated for 15 days in stainless steel tanks. Aged in 3000-liter Austrian oak botti casks. 14,5% alcohol.
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| Red |
2018 Domaine Fumey-Chatelain Ploussard Grappes Entieres de FertansArbois Poulsard more |
9/14/2021 - David Paris (dbp) wrote: 60 pointsThis is truly one of the worst wines I've had in years. I have no idea what's going on here with this bottle, but there aren't any obvious "flaws" of the bottle itself, but I simply cannot believe that anyone would intentionally release a wine that tastes like this; this isn't just a matter of preference, I don't believe... I am game for weird tasting wines, but this just does not taste good. I followed the wine, open, for days and it never became drinkable. I tried from the first glass I poured over those days, as well as fresh pours from the bottle, and it never became drinkable. So... onto my note: This is one of the most disgusting wines I've smelled in a long time... truly acrid. It's as if a rat colony has been eating the interior of your 80 year old car, and then they had a mass extinction event and you found their dead decaying bodies a couple weeks later. You take that smell, and you couple it with the stench of some old dog shit, and you have what could be in my glass if poured blind. I'm not trying to be funny here... that's really what it smells like. There is really not any appealing aspects of this nose, and I tried plenty to find something; it's just shit and dead rats. The palate shows some of that, but it actually has some grape fundip flavors and moderate acidity and tannins are felt. It's not too offensive in the mouth. The finish attacks hard with more dead rats and dog shit, as well as plenty of robust structure of acidity and soft, fine grained tannins. It has really nice structure. The acid lingers long on the finish showing some magnesium powder, but all those shitty flavors linger too. It's like the dog shit has been laying out on your lawn for a few weeks before you discover it, and when you pick it up it cracks open a bit and you get some of those fresh but slightly rotten flavors. Again... not sure what's up with this bottle.
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| Red |
2018 Domaine Guion Bourgueil Cuvée PrestigeCabernet Franc more |
6/10/2021 - David Paris (dbp) wrote: 90 pointsAfter the amazing bottle of 2018 Cuvée Domaine, I think I bought more of the 2018 Prestige than any wine in my life. Is it worth it? Well... perhaps it's too early to tell. The 2018 Cuvée Domaine drinks better today. The Prestige is most certainly much more structured and robust. It has now been in the glass for an hour or so. The wine requires attention to not miss the elegance that lies beneath the structure. On attention, the aromas offer lithe berries, intense chalk dust, and pretty cutting graphite. It's interesting how intense and strong those aromas become after multiple large huffs. It still feels compact on the nose, but elegance does shine through. Palate entry starts with tight, integrated blueberries, but that quickly transitions to the massive, intense structure that surrounds this wine. Impressive tannins, acidity, and minerals are all present in earnest. Keeping this in the mouth for any length of time only intensifies the structural elements and perhaps covers some of the flavor components. Acidity is actually the dominant structural element on the finish, but of course this is coupled with intense, fine grained tannins, and its presence is felt up to a minute later. There is no doubt this is an impressively built wine. Again, totally nuts that something like this can be had for under $14. My score is for enjoyment today, but I am very happy with this offering... it's just too early to fully enjoy this wine and I expect many points higher of enjoyment in due time. This is a bottle that should age gracefully for 3+ decades. Glad I have one for every year of that time... perhaps that's what I'll do with them, so by the time I'm 80 I can finally figure out how exactly a Bourgueil ages.
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| White |
2005 Stéphane Cossais Montlouis-sur-Loire Le VolagréChenin Blanc more |
7/2/2021 - depechemoroder Likes this wine: 91 pointsThis has just crested over the hill, but still in a very nice place. Strong note of apples - somewhere between baked and wizened, but definitely not fresh. Classic hints of lanolin and straw, with some citrus freshness to balance. Definitely a touch oak spice, though well integrated. The acid is quite assertive, but it's not out of balance or unpleasantly sharp. There is still a sense of what was probably a classical crystalline structure in all its glory, but this needs drinking.
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| Red |
2014 Château des Bachelards Comtesse de Vazeilles Fleurie Le ClosGamay more |
1/28/2021 - Montesquieu Likes this wine: 93 pointsPopped a second bottle of six because it's 2021, and one drinking window starts in 2021. Decanted 45m before drinking began with a savory, slightly spiced pork loin dinner. I'm a fan of beautiful, delicate reds, and my score reflects a respect for the difficulty in making these, as mistakes are far more obvious than in hedonistic reds. This lacks mistakes. Flavors are as savory as sweet, with the sweet being light red fruit (raspberry, dried strawberry) and a touch of perhaps cranberry. Hard to top this for a delicate red to go with delicate meats (would love this with rabbit!). I'm fairly confident that this will improve further with age (2-10 years?) and look forward to the next four bottles.
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Comment posted by David Paris (dbp):
4/17/2024 4:15:00 PM - I'd say! ;-) John Gilman's drinking window STARTS at 2023 and goes to 2055. These wines become incredible with age. But... perhaps your profile name tells us why you prefer these young. :-) No shame in that. These will never be a big juicy wines, and will only lean out over time (for me, into beautiful, ethereal creatures with stunning elegance of tertiary flavors).