| Wine Type | Vintage Name Variety Locale | Date Posted Score Helpful Comments More... |
|---|---|---|
| White |
2011 Bernhard Ott Grüner Veltliner Am BergWagram more |
10/14/2012 - Gargantua wrote: 90 pointsGruner and Indian food: revelation. Followed a crazy hunch and boy did it pay off. This is a delicious Gruner, and a real no-brainer given the E-Z price. It had the slight syrupy sweet weight I'd hoped would help it pair well with spicy Indian, and connected neatly with the spices and peas, alongside those traditional mineral clean cotton laundry aromas and that big bright green Gruner machine thing going on. This is delicious! And makes for a 2 minute cheap, delicious meal with a good prepackaged Aloo Matar. Throw some sliced almonds and cilantro on top; pop a chilled Ott: you're rockin. Put on Simon and Garfunkel's "Big Bright Green Pleasure Machine", and start singing. |
| Red |
2002 Clos Rougeard (Foucault) Saumur-Champigny Les PoyeuxCabernet Franc more |
10/13/2012 - Gargantua wrote: 93 pointsUpon opening very rose petals and sweet leather. Super impressive lightness with a thick, coating finish that grows like rose petals and cherry kirsch. The nose really reminds me of Bordeaux. The green bell pepper character has receded and lurks in the background, behind rose petals and leather, slowly moving to the forefront. The acid and remaining tannins remind me of tart apple juice. Accumulates to a milk chocolate aroma on the palate and finish. This wine did not fail to live up to its reputation. Can't believe I found this in Vegas on sale for $54 only a year ago. |
| White |
2011 Johann Geil Bechtheimer Heilig-Kreuz Scheurebe KabinettRheinhessen more |
10/13/2012 - Gargantua wrote: 88 pointsOh dear Lord this is a delicious white peach of a ravishing, delectable wine. Can Johannes Geil make a bad wine? I've yet to taste it. Tea, candied lemon, and fresh fruit acids. Powdered rock indeed--a chalkiness alongside a refreshing acid and a fresh fruit character. So drinkable. Jane gets a lot of fresh apple. |
| White |
2011 Eugen Müller Forster Jesuitengarten Riesling Kabinett trockenPfalz more |
10/13/2012 - Gargantua wrote: NROnly after two hrs open does the acid and minerality truly speak clearly. I'm guessing this needs a bit of time. Maybe 6 mos...shows what I'm inferring is that 2011 baby fat chemical perfume layer upon opening. |
| White - Off-dry |
2010 Alfred Merkelbach Kinheimer Rosenberg Riesling AusleseMosel Saar Ruwer more |
10/11/2012 - Gargantua wrote: NREven if heat damaged, (prob 5-20% off proper form) this bottle is a ravaging treat. Buy all 2010 Auslese possible. Creamy dairy, honey, dried apricot, and a sprinkling of 2010 acid magic. |
| Red |
2008 Sesti (Castello di Argiano) Monteleccio Toscana IGTSangiovese more |
10/8/2012 - Gargantua wrote: NRNose is quite alluring and definitely shows a subtle tertiary character of rust, red currant and old leather, all in a slender palate weight package. Lovely wine. Some wild strawberries on the palate. What's great here is the layering; a punchy, acid sense of freshness still envelops the tertiary, softened layers, making for a marvelous drinking experience. |
| White |
2011 Domaine Gilles Berlioz Vin de Savoie ChigninJacquère more |
10/8/2012 - Gargantua wrote: NRNew label. Celliers de Cray. Amazingly pure, mineral nose that follows through on the palate--this is a great vintage for this wine. |
| Red |
2010 Saint Cosme Côtes du RhôneSyrah more |
10/5/2012 - Gargantua wrote: NROkay so I opened it because I needed sthg cheap and it was definitely better than the last bottle. |
| Red |
2007 Domaine Rimbert Saint-Chinian Le Mas au SchisteRed Blend more |
10/3/2012 - Gargantua wrote: NRSooooo sweet skunky! Much better than the last back in January. Sugar, and something akin to sweet, urine laden dirty cat box dust. Even brings to mind orange juice after a while. Ends up sorta Spätburgunder on day two with far more typical chocolate and skunky aromas. I'll bet these have upside! |
| Red |
2005 Domaine Rimbert Saint-Chinian Le Mas au SchisteRed Blend more |
10/3/2012 - Gargantua wrote: NRWhat a wine to accompany Icelandic lamb fat. Not as luscious and floral as a year or so ago, but still veers back into that floral, supple place. Still holding on day two as well. |
| Red |
2008 Domaine Coffinet-Duvernay Chassagne-Montrachet Les Voillenots RougePinot Noir more |
10/2/2012 - Gargantua wrote: 88 pointsSuper tart cranberry and crab apple acid defines this wine. Drying tannins as well almost remind me of dust from clay cat litter. Some vinyl aromas for sure that always make me hearken back on my childhood Darth Vader Halloween costume's black cape. This sure is an 08! And I like it. Even if it's Palm Bay, this is a nice wine. |
| Red |
2008 Domaine Maume BourgognePinot Noir more |
10/1/2012 - Gargantua wrote: NRLike a fresh blueberry pie tonight. |
| Red |
2005 Domaine Auguste Clape Cornas RenaissanceSyrah more |
9/29/2012 - Gargantua wrote: 86 pointsStern and papery a bit, this probably needed many more years. Some definite Rhone barnyard and garrigues on the nose. Missing the textural plushness I'd've hoped for, and the papery barnyard-laden acid on the finish isn't too pleasant. |
| White |
2006 Olivier Leflaive Chassagne-Montrachet 1er Cru Abbaye de MorgeotChardonnay more |
9/29/2012 - Gargantua wrote: 91 pointsPatrick Leflaive recommended I drink these sooner than later, so here we are. Oh hello this bottle is showing way better than the last. The minerality on the nose is alluring and the oak has arrived at a soft vanillin sweetness. So often oaked white Burgundy reminds me of fresh corn succotash and this is no exception. |
| White - Sweet/Dessert |
2008 Schmitt Söhne Riesling EisweinPfalz more |
9/25/2012 - Gargantua wrote: NRNOTE this Eiswein is from the Pfalz; NOT the Rheinhessen as are many other available bottles. |
| Rosé |
2011 Reichsrat Von Buhl Pinot Noir RoséPfalz more |
9/25/2012 - Gargantua wrote: 91 pointsMmmmm this is my type of rosé--light and lithe. I like the tannic bite in this and the minerality seems palpable on the nose--almost reminds me of clean laundry. Great rosé. |
| Red |
2004 Domaine Joseph Roty Gevrey-Chambertin Les Champs-ChenysPinot Noir more |
9/22/2012 - Gargantua wrote: 92 pointsSkunky a touch, earth just like I love it, and some luscious smoky, dark cherry with a silken slightly sweet character. This is FAR more generous than I figured this 04 GC would be. So smokey sweet and glycerin it's almost like bacon fat (but not slutty thick, Hostess-level overripe thick). Such a treat, wish I could get more. Wild boar roast and truffled forest mushrooms, you were made for this wine. Power: up. |
| White - Off-dry |
2010 Hofgut Falkenstein Krettnacher Euchariusberg Riesling AusleseMosel Saar Ruwer more |
9/20/2012 - Gargantua wrote: 91 pointsWhoa holy shit this is a delicious wine. Saline sweet and perfect level of peppery 2010 acid. Holy cats. Asphalt and pepper and honey. |
| Red |
2004 Ridge Santa Cruz Mountains EstateRed Bordeaux Blend more |
9/18/2012 - Gargantua wrote: 91 pointsQuite alluring--as advertised at Ridge, this is in a nice place just now. I get a pleasant sweetness and leather or leftover bits of tobacco in a cigarette box...okay, if you say so, a bit of "dusty blueberry"....Jane and I burrowed through it relatively quick. We both had a similar experience in that it felt like a lot of the sweetness and even potent alcohol ended up at the bottom of the bottle. Bear in mind we rarely drink what are widely held as "high-octane" wines. Still a great wine even with that sweet, boozy body blow at the end. This could be a simple effect of accumulation, but to us it felt so much more like something had changed in the glass as well. Lovely alongside lamb chops and a mushroom and arugula salad. |
| White |
2010 Domaine Pattes Loup Chablis Vent d'AngeChardonnay more |
9/17/2012 - Gargantua wrote: NRI really, really wish I could go back in time and buy a case of this. |
| Red |
2008 COS Cerasuolo di Vittoria ClassicoRed Blend more |
9/16/2012 - Gargantua wrote: 90 pointsDelicious pleasing cherry barnyard, with a great lively acid. Cos never disappoints. |
| Red |
2007 Alain Voge Cornas Les Vieilles VignesSyrah more |
9/14/2012 - Gargantua wrote: 92 pointsOh now this is the Rhône red I'm jonesing for today; savage yet refined: no sensible heat on the finish, charred leather and white resinous flowers often showing on Syrah; and all in a light and juicy package. Sorry, czar33, disagree: this isn't too light at all; it's perfect. This is approaching some magic compromise between weight, charred earth aromas and sweet floral character: honeysuckle, above black tea with a kiss of lapsang souchong, and camelia, but devoid of candied, slutty New World, Hostess ripeness and sweetness levels. That's a wine! Perhaps this has really evolved in the last 7 months. I'm going some more of this, for consumption soon and for mid-term aging experimentation. I wish I could drink great Cornas every day...maybe I should go live in Ardèche for a month. |
| Red |
2001 Domaine de la Vougeraie Beaune 1er Cru GrèvesPinot Noir more |
9/12/2012 - Gargantua wrote: NRStern peppery yet fruity. Sorta oxidative carrot, some nail polish, barnyard, but a nice red fruit core. Still feels young and cranky. |
| Red |
2004 Domaine de Montille Volnay 1er Cru TaillepiedsPinot Noir more |
9/8/2012 - Gargantua wrote: NRPronounced meniscus, slightly cloudy? This is nevertheless a fresh wine that shows far burlier and more savage than I would've guessed while ogling it all these years in my collection. The burly character manifests in tannins, tire, and tar, which precede the bright red fruit reminiscent of red currant with some black currant or black cherry. Rather shifty; rapidly moves between slightly harsh phases (tannins; acid, general un-generosity) and then suddenly comes across a bit more expressive. Ultimately, however, it's quite a charming and intriguing fellow. The acid renders the entire experience exhilarating, fresh, and lively. Gets a bit raisiny and then skunky with air, oxidative toffee a bit at times. I wonder if this could age, and I wish I could have let this age to that melted, sweet, soft, inviting place...which I'm going to guess will be here in 2 minimum years, prob 4. Just wonder if it can make it there in shape, or if this bottle was a bit harshed. Honestly, blind, given the acid and tire aromas, I'd've guessed an aged, Old World style producer's Italian Barolo...and I would've been very wrong. Drank over 2.5-3 hrs. |
| Red |
2011 Château de Mayragues Braucol Gaillacmore |
9/6/2012 - Gargantua wrote: NRLabel doesn't indicate the vintage, but Chambers has tagged it 2011. Excited to finally find this wine again. Compared to the last Braucol vintage I'd tried (probably 2008), this is a heavier, inkier wine whose color differs starkly from the light purplish elixir I'd come to know. It more resembles the standard Gaillac bottling that Chateau de Mayragues does (a blend of diff varietals--Duras and Syrah) that I'd tried from 09. I'll bet there are an insane amount of antioxidants in these Fer Servadou skins. I feel like I can taste it. The acid is great and cleansing, but the weight is far more pronounced, and I get what I'm inferring is a Fer Servadou spice that translates into funky earthiness on the palate, and oodles of cedar on the nose. And I mean cedar not in a Bordeaux way, instead in a sweet Bourgueil sort of way....I'm lost as to how a Cab Franc can be likened to a Fer Servadou (=Braucol), but: hey. Here we are. While this is a steal of a complete wine experience for the ridiculous $12.50 retail price, I can't help but pine for my old light purple vinous lover a couple vintages back. She had so much density and spice in such a weightless package. I'll never forget the parallel I saw between her light mauve color in the glass and the orchids that still adorn the label. All silly nostalgic vintage quibbles aside, this is great at $12. I wonder what the ultimate food pairing for this would be...juicy, grilled lamb? Mexican pork pozole soup? all species of grilled sausage? cassoulet? this vintage might have the heft for cassoulet. |
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