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

2006 Château La Cabanne

Pomerol Red Bordeaux Blend more

1/21/2011 - Richard Jennings wrote: 85 points

2011 UGC Bordeaux Tasting: 2008 Vintage (Palace Hotel, San Francisco, California): Medium dark red violet color; ripe red plum, oak nose; red plum, oak palate; medium finish (only non '08 poured at the UGC Bordeaux tasting in San Francisco--was the '08 so much worse?)

  • Comment posted by razmaspaz:

    1/25/2011 8:34:00 AM - they said the '08 burned in a fire.


2009 Domaine des Terres Dorées (Jean-Paul Brun) Beaujolais Cuvée l'Ancien Vieilles Vignes

Gamay more

11/1/2010 - razmaspaz wrote: NR

Opened this on Saturday night and had a glass. Wasn't impressed. Acid overwhelmed the wine, and all that really came out was the mineral. Seemed to be completely devoid of any fruit to balance it out. Waited and drank again last night with chicken marsala, and it was much better. The acid was toned down by the food and overall the wine was much more balanced. I'm guessing this may be a bit closed up and will see what comes of it tonight.

  • Comment posted by razmaspaz:

    11/2/2010 7:51:00 AM - Enjoyed every drop on the third night. This is still short on fruit for me to drink alone, but with food it sings.


1980 Robert Mondavi Winery Cabernet Sauvignon Reserve

Napa Valley more

10/17/2010 - jcomm wrote: 77 points

This is way past it's drinking plateau. Should have been drunk at least 5 years ago. It's been on it's decline for the past 7-8 years.
Nose has some funky smell, dead leaves, mushrooms and some wet earth & mildiou!
The palate is a bit diluted, some acidity but again as often tasted with wines this age, the fruit is quite absent, tannins completely gone and all that's left is boring earthy tones with some vegetal hintd. Finnish is non-existant! Not my cup of tea at all and frankly disapointing!

  • Comment posted by razmaspaz:

    10/18/2010 12:46:00 PM - Just curious if you did anything with this (decant, etc) or just popped and poured? I have a bottle I want to open (birth year purchase), and I'm wondering if you made much effort to rescue this or just gave up on it...

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