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

2011 Vietti Barolo Castiglione

Nebbiolo more

2/12/2015 - Richard Jennings wrote: 93 points

Medium dark red violet color; tar, dried berry nose; tasty, tight, tar, dried berry palate; needs 7 years; long finish

  • Comment posted by Richard Jennings:

    3/18/2015 10:18:00 PM - Good luck with that, Sir. ;)

Red

2005 Bodegas Hermanos Peciña Rioja Señorío de P. Peciña Reserva

Tempranillo Blend, Tempranillo more

1/25/2015 - Richard Jennings wrote: 94 points

Bricking dark red violet color; appealing, dill, tart cranberry, red currant, raspberry, coffee nose; tasty, silky textured, ripe raspberry, black raspberry, ripe cherry palate; could use 3 years; medium-plus finish (delicious, classic Rioja juice; 13.5% alcohol) 94+ points

  • Comment posted by Richard Jennings:

    3/12/2015 8:54:00 PM - Thank you Sir. It was a good hiatus, but I'm back.

Red

1977 Castello di Monsanto Chianti Classico Riserva Il Poggio

Chianti Classico DOCG Sangiovese Blend, Sangiovese more

10/22/2014 - Richard Jennings wrote: 94 points

Bricked medium red color with orange meniscus; very aromatic, mushroom, dried porcini mushroom, roast beef jus nose; delicious, savory, beef jus, tobacco, dried porcini, dried red currant palate with good acidity; long finish (14% alcohol)

  • Comment posted by Richard Jennings:

    3/11/2015 7:33:00 AM - Thank you Stud. Fabrizio Bianchi opened that bottle for us from the estate's cellars in honor of the young camera man who was with us, whose birthday was that day. It was a delight.

Red

2011 Cornerstone Cellars The Cornerstone

Napa Valley Red Bordeaux Blend more

12/13/2014 - isaacjamesbaker wrote: 92 points

Magenta color. Lots of loamy and dusty soil on the nose, coffee bean, notes of cedar and pine, mixed in with tart black and red currant fruit. Starts off with a dose of refreshing acid, the fine-firm but grained tannins provide some weight for the velvety truit. Black cherries and red and black currant fruit, all of it ripe but crunchy as well, the wine glides across the palate. Complex notes of black tea, sweet cocoa, cedar and vanilla and integrated well with the earthy and herbal aspects. Needs time to expand but a beauty. Impressive stuff.

  • Comment posted by Richard Jennings:

    12/20/2014 9:52:00 PM - Great note Dude. Definitely conveys a sense of the wine. Cheers!

Red

2010 Les Cailloux (Lucien et André Brunel) Châteauneuf-du-Pape

Red Rhone Blend more

1/25/2014 - Richard Jennings wrote: 92 points

Very dark black-tinged purple red violet color; appealing, dried berry, baked berry, anise, garrigue, tar nose; tasty, rich, dried berry, tar, garrigue, mineral, anise palate; medium-plus finish (70% Grenache, 20% Syrah, 10% Mourvedre) 92+ points

  • Comment posted by Richard Jennings:

    9/9/2014 3:13:00 PM - Jim,
    Thanks for the catch. The cuvee percentages have been corrected.
    --Richard

Red

2004 Château Latour Grand Vin

Pauillac Red Bordeaux Blend more

4/12/2014 - Richard Jennings wrote: 94 points

Slightly hazy, bricking, very dark ruby color; maturing, lifted, tart currant, roast coffee, pencil lead, tar, tart black fruit, cedar nose; tasty, creamy textured, maturing, tart black fruit, cedar, pencil lead, tart currant, roast coffee palate; long finish 94+ points

  • Comment posted by Richard Jennings:

    5/18/2014 8:52:00 PM - Thank you. Enjoy your 2004 Latour. I tasted it at Pebble Beach at a Latour seminar with Frederic Engerer.

White

2006 Nikolaihof Riesling Federspiel Vom Stein

Wachau more

1/27/2014 - Richard Jennings wrote: 91 points

Very light yellow color; maturing, aromatic, yeasty nose; tasty, savory, mineral, tart pear palate; medium-plus finish

  • Comment posted by Richard Jennings:

    4/7/2014 8:18:00 PM - Zach,
    In magnum, I think the wine probably has another couple of years to get to this point of maturity and savory qualities that I found on the 750 format. It should then go 7 to 10 years.

White - Sparkling

2004 Taittinger Champagne Brut Blanc de Blancs Comtes de Champagne

Chardonnay more

9/30/2013 - Richard Jennings wrote: 94 points

Light yellow color with abundant, speedy, tiny bubbles; appealing, lime cream, brioche nose; tasty, poised, brioche, lime cream, tart pear, mineral palate; long finish 94+ points

  • Comment posted by Richard Jennings:

    11/5/2013 10:56:00 AM - I think you might have responded to the wrong note. This is not Bollinger, it's Taittinger's prestige cuvee. In no way is this on the decline. It's extremely young yet and capable of serious aging.

White - Sparkling

NV Charles Heidsieck Champagne Brut Réserve

Champagne Blend more

9/30/2013 - Richard Jennings wrote: 93 points

Light yellow color with abundant, steady, tiny bubbles; autolytic, hazelnut, almond, baked apple nose; delicious, rich, creamy textured, hazelnut, almond, baked apple, mineral palate; medium-plus finish (per back label, laid in chalk cellars in 2008, disgorged 2012; good value)

  • Comment posted by Richard Jennings:

    11/4/2013 10:10:00 AM - Good question. It is a current release in the new packaging, designed to invoke the days of "Champagne Charlie," as Charles Heidsieck was known in the U.S. in the 1850s for his many visits here that helped popularize Champagne in this country. On the back it says it was disgorged in 2012.

  • Comment posted by Richard Jennings:

    11/4/2013 12:55:00 PM - Now that you mention it, I think that's a pretty good approach with C. Heidsieck. Their vintage wines are generally ready to drink on release. The others in their lineup are always among the best values in Champagne, for those of us who go for the autolytic style.

White - Fortified

1908 D'Oliveiras Madeira Boal Reserva

more

6/12/2012 - Richard Jennings wrote: 96 points

Madeira Trade Tasting San Francisco (Hotel Monaco, San Francisco, California): Medium dark brown color with yellow meniscus; very appealing, toasted almond, walnut, roast coffee nose; very tasty, rich but balanced, roast coffee, tart lemon, walnut, toasted almond, smoky palate with notes of apricot; long finish

  • Comment posted by Richard Jennings:

    9/28/2013 9:45:00 PM - John,
    I haven't yet heard about any upcoming Madeira tastings like there were the last two years in San Francisco. I'll check with the organizer of the last one to see if she knows anything.

Red

2005 Château Haut-Bages Libéral

Pauillac Red Bordeaux Blend more

3/3/2013 - Richard Jennings wrote: 93 points

Very dark ruby color; oak, tart black currant, blackberry, roast coffee nose; rich, tart black currant, tart blackberry, roast coffee palate; medium-plus finish (75% Cabernet Sauvignon, 25% Merlot; 40% in new oak)

  • Comment posted by Richard Jennings:

    7/27/2013 6:00:00 AM - I'm having trouble understanding your comment, Kdog. My TN did not say "tart tart tart." "Tart black currant" and "tart blackberry" are pretty typical descriptors for Cab Sauv based blends and not at all negative, as far as I'm concerned. The TN also says "medium-plus finish" not "medium finish." Are you in the habit of misquoting a wine reviewer and then asking him or her why they gave a score based on your complete misquoting? What a peculiar way to occupy yourself.

    At any rate, I'm the most recent professional reviewer of this wine by far (I think the other most recent review goes back to '08), and I think it's in a good place now. Did you hate it recently or something?

  • Comment posted by Richard Jennings:

    8/10/2013 10:56:00 AM - Kdog,
    Thanks for following up. Thank you also for the very kind words on my Santa Barbara pieces. Sounds like we're both excited about the region. I'm headed back for another week of tastings there at the end of this month. Great stuff!

White - Sparkling

NV Krug Champagne Brut Grande Cuvée

Champagne Blend more

7/5/2013 - Richard Jennings wrote: 97 points

From magnum - light lemon yellow color with abundant, fairly speedy tiny bubbles; wonderful, hazelnut, coriander, dried lemon, almond nose; delicious, hazelnut, tart lemon, preserved lemon, mineral palate; long finish 97+ points (bottle had a code of 5104830 on the back, but not one of the official Krug IDs that have been issued with bottlings since Sept. 2011)

  • Comment posted by Richard Jennings:

    7/8/2013 3:32:00 PM - Excellent info Tomas. Thank you for the link to your blog.

Red

2011 Wind Gap Wines Pinot Noir

Sonoma Coast more

2/4/2013 - Richard Jennings wrote: 91 points

Medium dark red violet color; lifted, ripe cranberry, cherry puree nose; fresh, ripe cranberry, cherry puree, mineral palate with medium acidity; medium-plus finish 91+ points (40% whole cluster; no new oak; 12.4% alcohol)

  • Comment posted by Richard Jennings:

    3/13/2013 6:52:00 PM - My estimate, with the amount of whole cluster inclusion that it has, would be three to four years. Its relatively high acidity and tannins should sustain it for a number of years after that, I'm guessing 15-20.

Red

2005 Bodegas Valdelana Rioja Agnus Reserva

Tempranillo Blend, Tempranillo more

6/26/2012 - Richard Jennings wrote: 91 points

Visit to Bodegas Valdelana (Elciego, Rioja, Spain): Medium dark red violet color; appealing, ripe berry, vanilla, baked berry, cherry nose; tasty, rich but poised, ripe cherry, cassis, vanilla palate; needs 2 years; medium-plus finish (95% Tempranillo, 5% Graciano; 2 years in 50/50 French and Russian oak)

  • Comment posted by Richard Jennings:

    3/12/2013 5:39:00 PM - I got my information from the Valdelana Marketing Director, who conducted our tasting of the bodegas's wines after the owner took us on a tour of the vineyards. Usually the official representative of the winery is pretty accurate in the info they convey to visiting journalists and wine writers, but not always, I suppose. That much Russian oak is highly unusual for a high end Rioja, but since you've pointed me to an authoritative source, in writing (which may also be wrong), I've changed the info in my note. I appreciate the apparent correction. I'll also be writing the Valdelana staff for an explanation.

Red

2010 Brown Estate Chaos Theory

Chiles Valley Zinfandel Blend, Zinfandel more

2/2/2013 - Richard Jennings wrote: 89 points

Opaque purple red violet color; appealing, ripe black currant, ripe berry nose; tight, ripe black currant, ripe berry palate; medium-plus finish

  • Comment posted by Richard Jennings:

    3/5/2013 9:34:00 AM - Thanks for the reinforcement on the score. 89 is not a poor score for me--it's very drinkable, enjoyable stuff. I tasted this along with nearly 200 other Zins over two days at ZAP, so my scores are very much comparative. At ZAP, one gets to taste the very best and worst of Zin.

Red

1998 Romano Dal Forno Amarone della Valpolicella

Corvina Blend, Corvina more

1/15/2013 - Richard Jennings Likes this wine: 99 points

White Burgundy, Barolo, Brunello, Amarone Feast (Caffe Macaroni): Opaque red violet color; rich chocolate, dried fig, chocolate syrup nose; rich, delicious, chocolate, chocolate syrup, hazelnut, licorice palate; very long finish

  • Comment posted by Richard Jennings:

    2/14/2013 8:56:00 PM - Greg, this Amarone is delicious now, and should go 20 years or so. A decant of one to two hours should help bring out all the complexity.
    Enjoy!

Red

2000 Podere Il Carnasciale Il Caberlot

Toscana IGT more

7/11/2009 - Anonymous wrote: NR

Kelly's TN and score are right on target. This may be a second wine, but it holds its own against many a first wine. Deep purple garnet, plush mouthfeel, lovely crushed black berry fruit with good backbone.

  • Comment posted by Richard Jennings:

    2/8/2013 5:41:00 PM - Steve,
    I'm glad you got to try the wine, and I agree it is quite special. You are incorrect, however, in saying it is a second wine. This is the first, and primary wine of Il Carnasciale. They make a second wine called Il Carnasciale, from barrels not deemed as ageworthy as those that go into the Il Caberlot.

  • Comment posted by Richard Jennings:

    2/8/2013 8:46:00 PM - Steve,
    How cool that you've been there, and have a good stock of vintages set aside. Lucky you! I had dinner in SF with Bettina this week and was thoroughly charmed. The wines are pretty fabulous too.
    My name is Richard, BTW.

Red

2010 Château Léoville Poyferré

St. Julien Red Bordeaux Blend more

1/18/2013 - Richard Jennings Likes this wine: 93 points

2010 Bordeaux at 2012 Union des Grands Crus de Bordeaux Tasting (Palace Hotel, San Francisco, California): Opaque purple red violet color; very appealing, mocha, tart black currant, cedar nose; appealing, mocha, tart black currant, cedar palate with good acidity; medium-plus finish (61% Cabernet Sauvignon, 30% Merlot, 6% Petit Verdot, 3% Cabernet Franc)

  • Comment posted by Richard Jennings:

    1/27/2013 10:30:00 AM - Hi Peter,
    Where the wines at the recent UGC Bordeaux tasting were approachable already (i.e., good to drink now), I didn't indicate that. I only put in an estimated number of years to hold on those that were tight and clearly needed some time. It was remarkable how many of the 2010s (like the 2009s) appear to be ready to drink on release. That said, this is a fine Bordeaux with good acidity which should age quite nicely. If you prefer secondary and/or tertiary aromas and flavors on your wine, you'll definitely want to wait 8 to 10 years to start getting that kind of development. If you just want something good and drinkable, no reason to wait.

Red

2008 Antinori Tignanello Toscana IGT

SuperTuscan Blend more

10/25/2012 - Richard Jennings Likes this wine: 93 points

Medium dark red violet color; redolent, tart cherry, tart berry nose; tasty, tight, tart red fruit, tart berry, cedar palate; needs 6 years; medium-plus finish

  • Comment posted by Richard Jennings:

    12/18/2012 8:00:00 AM - That's a good question. I mean six years from the date of tasting, so 2018. That may still be too soon for people who like mature wines, but that's my best guess as to when the tannins will be resolved enough so that tasting it will be more of a pleasure. Obviously a wine like this can age for decades.

White

2004 M. Chapoutier Hermitage Blanc Chante-Alouette

Marsanne more

3/27/2010 - danstrings wrote: 89 points

Wichita trip – I am torn on this experience with this wine. I think a wine like this, so unique and different, really needs the exact right food which I didn’t have this night. The color, as previous bottles, seems darker than it should be. But I know Hermitage blancs are a different beast. On the nose—white truffle infused jasmine oils, fresh sliced apple, antique elements, fresh licked old fashioned postage stamp, foamy seawater and apple skin. I only mark it down because on its own it is a bit harsh, a bit reduced and seems developing a bit fast. Maybe time to leave these alone a while. Very much like a dry dessert wine. The volatility I wasn’t as crazy about was the fresh diesel/gasoline note, and a bit of over ripe appley volatility. With the right food though, (maybe a truffley roast chicken or something?) wow, probably a stunner.

  • Comment posted by Richard Jennings:

    4/4/2010 10:38:00 PM - Great descriptors Dan. Sorry you didn't have the right food with it. I tasted it this evening with a fish dish -- poached grouper with fava beans and morels -- and it went rather well. Best experience I've had with the wine so far.

Red

1997 Siro Pacenti Brunello di Montalcino

Sangiovese more

10/1/2009 - markjanes wrote: 76 points

Relatively dark color, not a lot of depth at the rim and a fair amount of clearing, brownish rim, lots of sediment (not decanted). On the nose quite pretty with dark fruits, pine, smoke, cedar, licorice and dark baking spices. On the palate high acidity, a tight and firm midpalate that transitions into a relatively hollow, tinny, slightly metallic finish of moderate + tannins... 10-20 seconds of length and moderate alcohol. Wine is too firm balance wise, has shortish length, average intensity, good complexity. The wine has finesse on the palate but has major textural issues on the finish. Obviously I had quite a different experience with the wine than everyone else below... I brought it back myself from the winery and it was well stored... no obvious flaws/defects... drank much worse than the last bottle I had several years ago... either an off bottle or a wine that is fading fast... have one more and will try soon.

  • Comment posted by Richard Jennings:

    3/5/2010 11:48:00 AM - Your experience with this wine is so different from mine and the group I blindtasted it with last night, in a lineup of 11 1997 Brunellos, that I just have to comment. Among other things, our bottle of this wine had the longest finish of any of the 11, and you're reporting a shortish finish. Seems like it must have been an off bottle.

White

1962 Château Laville Haut-Brion Blanc

Pessac-Léognan Sémillon-Sauvignon Blanc Blend more

3/2/2010 - Rupert wrote: 92 points

1962 Bordeaux horizontal (Institute of Directors, London): Earthy, musty nose, fat and ripe on palate, citrus, wax, lanolin, very long and once the mustiness blew off, this was glorious

  • Comment posted by Richard Jennings:

    3/4/2010 4:21:00 PM - Looks like a very interesting tasting, Rupert. You mean "horizontal" though, as you tasted through many producers of the same year. A vertical is when you taste multiple years of the same wine.

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