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

2013 Smith-Madrone Riesling

Spring Mountain District more

3/29/2015 - Gargantua wrote: NR

What a perfectly boring chunky lime and violet monster Riesling. Feels like a waste of time when I could be drinking a Mosel Riesling for even less money.

  • Comment posted by Gargantua:

    6/14/2015 7:21:00 PM - To my surprise, somehow, months after being opened and corked in my fridge to be used for cooking wine, for shits and giggles I taste this, and it's somehow still fresh. Remarkable. Still not that delicious, but to the wine's credit, this is relisilient stuff! Lots of bergamot/lemon rind aromatcically.

White

2010 Patrick Piuze Chablis Grand Cru Blanchot

Chardonnay more

6/7/2013 - Gargantua wrote: NR

Dark gold color. Plush and ripe, caramel a touch, gets brighter and brighter with air. Only hinting at what's to come. Gets more tart, chalky, and acid in 2hrs airtime in a wide decanter.

  • Comment posted by Gargantua:

    5/26/2015 9:25:00 AM - Wow not even two years time pushed it forward!

Red

2010 Domaine Georges Mugneret/Mugneret-Gibourg Vosne-Romanée

Pinot Noir more

5/15/2015 - Diane (LI) wrote: NR

Drinking a 2010 is hit or miss, and this was a huge hit. The aromatics were super fragrant and there was good balance. A delicious wine.

  • Comment posted by Gargantua:

    5/15/2015 6:44:00 PM - What disappointing 2010s have you sampled? Curious, as I am hopelessly taken with the vintage.

  • Comment posted by Gargantua:

    5/17/2015 8:19:00 AM - Ohhhh, right. Yeah some of the 2010 Gevrey I'd tasted a while back had clamped down too--some of the first to close down that I'd witnessed.

Red

2013 Enderle & Moll Pinot Noir Buntsandstein

Baden more

5/12/2015 - Keith Levenberg Likes this wine: 97 points

My oh my oh my. Let me first try to describe this as objectively as I can before I start babbling in tongues about why it's awesome. So, okay, we'll start with the color, which is somewhere between a rosé and a pale red. That's as good a portent as any for what you get when you taste it, which is this ethereal, gossamer, lacy thing that would probably flutter to the earth even slower than a feather if it were a solid object. It has a sense of freshness and light without being overtly fruity, i.e. it features the freshness and essential perfume of the fruit without the sweetness or fat. It has a minerally element too, subtle (though everything about this is subtle) but clearly reminiscent of gravelly rock pulverized to an ultrafine powder (everything about this is ultrafine). The word "finesse" is a cliché, ditto for "ethereal," but ultimately that's what's so awesome about this. I have had a lot of disappointing German pinot noir, even from highly regarded producers, and they never turn out to be what you think German pinot noir ought to be (i.e., as clear and pure and transparent as riesling, with all that cool-climate lightness). Somehow some of them turn out to be big fat Sonoma pinot lookalikes, which I will never understand. This is not like that. I am really at a loss to think of anything from anywhere to compare this to that so effortlessly pulls off such a vivid personality out of material so fine it only barely seems to have a corporeal existence, and not a flaw or seam to be seen in the way it is all put together. I can think of a Jura that was in the ballpark (the '08 Chais des Vieux Bourg) and the weight and physical presence bring to mind something like Coteaux Champenois or the Dirty & Rowdy reds, but as far as I am concerned this is sui generis. There are aspects that bring to mind all sorts of things but it really needs its own frame of reference. It is profound but not in the same way that grand cru Burgundy is profound; it's a brilliant soloist, not a symphony, almost minimalist in its simplicity and tranquility, best paired with your favorite easy chair and some quiet moments.

  • Comment posted by Gargantua:

    5/12/2015 10:18:00 AM - Sing it, brother. One of my favorite producers of all time...

White

2010 Château Bois Martin

Pessac-Léognan Sémillon-Sauvignon Blanc Blend more

5/31/2012 - nytiger wrote: flawed

very nice, fine citrus nose, excellent flavors and finish

  • Comment posted by Gargantua:

    4/13/2015 6:33:00 AM - Your description does not sound like a flawed bottle?

White

2011 Domaine des Comtes Lafon Meursault

Chardonnay more

6/13/2014 - Gargantua wrote: NR

Grands Jours de Bourgogne 2014 Day 5: Volnay and Meursault, Corton 3-21-14: Nose shows just the tiniest slightly dirty washrag; palate has honey and "gras", nice acid, would be very good if not for the oxidative finish that marred it to my palate

  • Comment posted by Gargantua:

    2/6/2015 7:14:00 AM - Entirely possible, these massive tastings are a tough race. Or it could have been a slightly off bottle he was pouring from.

Red

2013 Domaine Auguste Clape Le Vin des Amis

Vin de Table Français Syrah more

1/15/2015 - danstrings Likes this wine: 91 points

Great Amis. Sleek and deep/earthy, less flamboyantly fruity/blueberry than the last few vintages. But wonderfully dense fruit that is more subdued. Luckily I didn't get any of the porky funkiness that the other taster below here did.

  • Comment posted by Gargantua:

    1/17/2015 1:14:00 PM - I'm praying I had an off bottle. Stunned to see anything short of brilliant chez Clape.

White - Sparkling

NV Lilbert-Fils Champagne Blanc de Blancs Brut Grand Cru Cramant

Chardonnay more

11/27/2014 - Siebs Cellar Likes this wine: 95 points

Delicious. Elegant and enhanced with food. Mild acidity, wonderful structure and refined fruit.

  • Comment posted by Gargantua:

    11/29/2014 8:09:00 AM - Do you perchance know lot number you had of this NV, visible as an imprint in the lower left hand corner of the front label? Curious where my L 12 01 is now, as it was closed down tight as of 11/13

Red

2008 G.D. Vajra Barbera d'Alba

more

1/8/2012 - Gargantua wrote: 85 points

Perhaps this wine has evolved from its showing for previous tasters, or perhaps it's just a function of my personal palate, but: oh Lord...from the first sip, I can feel the alcoholic, slight vodka shot-like heat on the attack, and thankfully leaves only the slightest numbing warmth in the back of the throat on the finish. Still: the alcohol announces its presence and warns from the get-go. An okay wine lying in wait behind that alcoholic offensive: some sweet tobacco syrup, some smokey prunes...but nothing too remarkable or impressive to my palate. Given the heat on the attack, it's a bit like trying to listen to a symphony after a sonic boom. Gets me prett-ay, prett-ay (as Larry David would say) buzzed after only a couple glasses, as this is far higher octane than the vast majority of red wines I generally drink, so: for what it's worth. If you're a high-octane, New World wine drinker, you may find a lot more here to like.

  • Comment posted by Gargantua:

    10/30/2014 2:37:00 PM - Then I regret I had but an evening to spend with it...did you sense the heat or find it in any way off-putting?

  • Comment posted by Gargantua:

    11/2/2014 6:05:00 PM - Don't flagellate yourself like that. Your viewpoint is valid as well. It is quite telling though that you've never sensed "heat" in a wine. That suggests our palates are different.

Red

2010 Domaine Chandon de Briailles Pernand-Vergelesses 1er Cru Ile des Vergelesses

Pinot Noir more

10/11/2014 - short and confused wrote: 93 points

Drank in April 2014 (not 2004 as I initially recalled- it did seem like a while ago) at Zuni Cafe. From memory but I was just thinking about how much I enjoyed it and wanted to leave a note. Medium red. Lovely array of Burgundian red fruit with wilder earthy and gamey notes. Very juicy on the palate. Good mineral spine. The people at the table were surprised at how good it was. I remember them asking with delight, "What is this!?"

  • Comment posted by Gargantua:

    10/11/2014 7:46:00 AM - How did you manage to drink a 2010 Burgundy in 2004? Gotta share that secret with me ;)

White

2010 François Raveneau Chablis

Chardonnay more

9/27/2014 - kuumies wrote: NR

While aromatically both impeccably correct and impressive for its expression and depth, I feel the real statement is made on the palate. I find this Chardonnay to have the mouthfeel of a red wine, which is quite amazing considering the lowish (12.5 %) alcohol content and the absolutely fine (discreet) use of oak. Not as energetic, layered or weightless as the Butteaux of same vintage but obviously not like any other village Chablis. Bone dry, rich and extremely satisfying in the most salty fashion. I found this not the easiest of wines in terms of food pairing, but when paired correctly it is quite rewarding. I guess it is a matter of taste, but due to mostly the more careful use of oak I easily prefer this over Dauvissat Chablis of the same vintage. Quite ridiculous that you can actually find this on a restaurant wine list for 30 €.

  • Comment posted by Gargantua:

    9/28/2014 8:34:00 PM - 30 EU a bottle? Geez, where?

White

2013 Pascal Janvier Jasnières

Chenin Blanc more

9/12/2014 - Gargantua wrote: NR

Mismash of hasty impressions from Winebow and Regal Portfolio Tastings (NYC): Similar mimosa aromas (to 2012 Silex), but no RS honey as in the 2012 Silex. This is good, but not nearly as thrilling as the Silex cuvée.

  • Comment posted by Gargantua:

    9/12/2014 2:34:00 PM - whoopsie! You are correct. I have the recent tasting experience of the 2012 fresh in my mind. Sad to learn the 2013 Silex doesn't show as well? The 2012 was just stunning...!

  • Comment posted by Gargantua:

    9/12/2014 2:43:00 PM - I'll amend my note to clarify. I'm saddened to learn the 2013 Silex doesn't show as well.

Red

2012 Domaine Rimbert Saint-Chinian Les Travers de Marceau

Red Blend more

8/16/2014 - Gargantua Likes this wine: NR

Day 3: One part moist chocolate cake, one part cat pee, one part sweet French prunes. Mustard-based sweet BBQ sauce aromas a bit. Bitter and thin a bit on the finish but the topside of the wine is so thick that I love it.

  • Comment posted by Gargantua:

    8/17/2014 8:32:00 AM - I can see how it's bound to be a divisive wine. I just find it so luscious and aromatically packed on the nose and attack. It is the "fullest" example of this wine I've come across. Do yourself a favor and spend the extra money to ensure you have a properly stored bottle. I'm beginning to wonder if heat exposure may have rendered the finish a bit more bitter than the previous bottle (or perhaps the wine is evolving).

White

1989 Hans Kramp Ayler Kupp Saar Riesling Kabinett Trocken

Mosel Saar Ruwer more

7/26/2014 - isaacjamesbaker wrote: 83 points

Tasted blind. White peach, lemon tea, plastic toys and dried white flowers on the nose. Tangy on the palate, dry and crisp with notes of dried honey and saline to accent the green melon peel and green apple. A bit flat on the midpalate though, lacking depth and complexity, this wine comes across quite watery and tired to me.

  • Comment posted by Gargantua:

    7/26/2014 2:05:00 PM - PLASTIC TOYS! Great novel descriptor. I remember that smell quite vividly. I think the bottle I tried was a tiny bit more composed.

White

2010 Domaine André Bonhomme Viré-Clessé Vieilles Vignes

Chardonnay more

4/22/2012 - isaacjamesbaker wrote: 89 points

This chardonnay from the Maconnais really impressed me in 2009, and the 2010 is even better. Drank with Val, Geoff and Danica. Aromas of green apple, pear and a hint of buttercream. The palate is full of acid and minerals, combined with creamy yellow pear fruit and butter. There's some oak in this wine, but the pure, focused nature of the fruit really shines through. Hint of seashell on the finish. My oak-loving girlfriend even enjoyed this. 89+

  • Comment posted by Gargantua:

    6/10/2014 4:16:00 PM - The seme "my oak-loving girlfriend", for the win. Sigh, I've got one too....

White - Off-dry

2012 Joh. Jos. Christoffel Erben Erdener Treppchen Riesling Spätlese

Mosel Saar Ruwer more

5/18/2014 - Gargantua wrote: NR

Big and heavy RS wise, as is the style with Eymael's wines. While this is good, this feels like dessert territory; I always find Eymael's wines wanting acidity. Best with food when it attains some green apple notes.

  • Comment posted by Gargantua:

    5/18/2014 10:38:00 AM - I went with Indian, and while the density of my Tikka masala with shrimp curry interfered a bit, ultimately it still played nicely. It worked best alongside potato samosas as they were more bland. Honestly? I think the no-brainer pairing here would be a pork tenderloin. You can pimp out the sauce a bit with say nutmeg, honey, maybe marmalade etc....but not too much. That should let the wine express itself most clearly. I've got a recipe that's always impressed in my home. As follows:

    Roasted Pork Tenderloin with Honey-Mustard Sauce Recipe

    Prep Time: 25 minutes Cook Time: 20 minutes
    Yield: 8 servings Roast Pork Tenderloin
    • 2 (1 1/2-pound) pork tenderloins
    • 2 tablespoons vegetable oil
    • 2 garlic cloves, minced
    • 2 tablespoons minced shallots
    • 1 tablespoon tomato paste
    • 2 tablespoons whole-grain mustard
    • 2 tablespoons honey
    • 2 1/2 tablespoons red-wine vinegar
    • 1 1/2 teaspoons chopped fresh thyme
    • 1/2 teaspoon salt
    • 1 teaspoon black peppercorns, crushed
    • 1 1/3 cups vegetable or chicken broth
    • grated fresh ginger
    • 2 tbsp marmalade
    • nutmeg

    1. Heat oven to 425 degrees. Place a rack in a roasting pan, lightly coat with cooking spray, and place in oven. Remove any excess fat or silverskin from tenderloins, and season with salt and pepper. Heat vegetable oil in a large nonstick skillet over medium-high heat. Sear meat until it is golden brown on all sides, approximately 5 minutes. Remove tenderloins and place on rack in roasting pan. Roast to 165 degrees for well done or 155 degrees for slightly pink. This will take approximately 15–20 minutes. 


    2. Meanwhile, in same pan used to brown tenderloins, add garlic and shallots, and cook over medium heat until fragrant, about 1 minute. Add tomato paste, scraping up browned bits from bottom of pan. Sauté until tomato paste has slightly browned. Add mustard, honey, vinegar, thyme, salt, pepper, and broth. Bring to boil, then add ginger, marmalade, nutmeg, and simmer until mixture reduces to a sauce consistency, about 10 minutes. Keep warm.

  • Comment posted by Gargantua:

    5/18/2014 7:17:00 PM - Looks nice. Maybe I'll have a chance to try it sometime if I'm down in CT. Your spat will work fine; I would just recommend checking in on the wine btwn courses to see how it behaves. Enjoy!

Red

2006 Domaine Bruno Clavelier Chambolle-Musigny 1er Cru La Combe d'Orveau Vieilles Vignes

Pinot Noir more

5/12/2014 - BurgAndy wrote: NR

This was quite generous and primary on the nose, with aromas of crushed dark berries and a faint iron streak. On the palate, while so very primary, this came off as somewhat closed. With a few hours in the decanter, things opened up a bit, but this wine came off as such a youngster at a very awkward phase. Reminds me a bunch of the Vogue CM 1er Cru. Day two -- nothing doing, just shut down and grumpy. I'll forget about remaining bottles for at least 3-5 years before again trying. This is quite concentrated and there's a lot of raw material here -- certainly built for the long haul.

  • Comment posted by Gargantua:

    5/13/2014 4:14:00 PM - Dear Lord will this wine EVER be ready. Have been waiting 5yrs already. Appreciate your note--had been waiting for someone to fill us in. Not surprised to hear this given my tasting experience 5yrs ago.

  • Comment posted by Gargantua:

    5/13/2014 6:34:00 PM - Yeah these are serious vins de garde!

Red

2012 Domaine Rimbert Saint-Chinian Les Travers de Marceau

Red Blend more

2/21/2014 - JOsgood Does not like this wine: NR

Wine had leaked through the cork but was still ok. Sadly, this is a bad wine. Nothing interesting. Just bad. I'm really surprised that Chambers Wine recommended it.

  • Comment posted by Gargantua:

    5/5/2014 5:42:00 PM - You had a bad bottle, dude.

  • Comment posted by Gargantua:

    5/6/2014 8:12:00 AM - Yeah of the Jenny and Francois portfolio, there are very few broad based appeal, super crowd pleasers. But this is one of them! You should've taken your bottle back to Chambers if you were unhappy with it. I'm sure they'd've taken care of you.

Red

2012 Sylvain Cathiard Vosne-Romanée 1er Cru Aux Malconsorts

Pinot Noir more

2/12/2014 - Gargantua wrote: NR

Wildman 2012 Burgundy Preview and Barrel Tastings (New York, NY): Tasting pour. Slight reduction here too. Obvious long term winner of the lineup. So very impressed with these wines, and Sylvain (edit: Sebastian!) is still so young.

  • Comment posted by Gargantua:

    3/2/2014 2:37:00 PM - I wish I had been following the Cathiard wines earlier, but I have only tried the 2011s and 2012s at the Wildman tastings! Maybe I'll find some affordable older beauties on auction one of these days to do a compare and contrast.

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