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

2005 Château Smith Haut Lafitte Blanc

Pessac-Léognan Sémillon-Sauvignon Blanc Blend more

6/27/2015 - Champagneinhand Likes this wine: 93 points

solid classy mineral based Blanc that was so classy. We drank a bottle and devoured a wheel of Camembert cheese crackers, prosciutto and toppled the crackers with rose petal and seedless Trappist made raspberry preserves. Really held up nicely with stone fruit, some greener tree fruit like green apple and pear. The mineral and finish is what delineated this wine. It's like a cutting liquid limestone with favors, acids and manners. Good finish that leaves you thinking. Maybe deserving of a higher score upon retrospect. It has major competition.

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Red

1978 Remoissenet Père et Fils Pommard 1er Cru Les Épenots

Pinot Noir more

6/27/2015 - Champagneinhand Likes this wine: 92 points

how is it possible for this wine to be 37 years old it has to have been kept in casks and bottled within the last 10 years. Serious acidity with tannin from parking but framing a red currant and pomegranate fruit base that was dark in the glass and close to Bordeaux-like. However directly comparing it to a 2nd growth Margaux from 2000, it neither had the remaining tannin that wasn't from oak or the complexity to go much further. Still this was almost all about structure of red dominant fruits, a citrus peel acidity with remaining mineral and chocolate covered jerry finish that was persistent with some mushroom/truffle and forest floor notes. Drank over 4+ hours.

Pricey but given the wines age and purity, it was worth the experiment.

I would probably go with a known 1976 or within the same acidic range a 1er Cru from 1996, but solid performer and a definite good friendly wine.

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Red - Fortified

NV Beni di Batasiolo Barolo Chinato - Vino Aromatizzato

Nebbiolo more

6/27/2015 - Champagneinhand Likes this wine: NR

I really don't know if I am doing this wine a great injustice but this is by far the most aromatic ally expressive wine I have ever have and now it's been duplicated. Seriously full of men's aftershave with balsam/pine tar a d Rosemary as the strongest components of a fortified wine with a little of everything. This could be something from the Roman Empire without even blinking an eye. Fortified and full of cologne like aromatics. Just mesmerizing. It's hard to grab a number. It could be 90 as rated earlier by one of the tasters I shared a bottle with or we could be doing it a great injustice as it could easily merit a 95-96. Really an amazing and intense wine that transcends normal wine, even desert wine descriptions. Medicinal elixir that was fascinating over 5+ hours.

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White - Sweet/Dessert

1989 Domaine Huet Vouvray Cuvée Constance

Chenin Blanc more

6/27/2015 - Champagneinhand wrote: 99 points

unbelievable. I would only rate this so high because I have had amazing tokaji essencia and the great Alsace SGN. This wine was had after a 37 year old red Burg that rocked, a 2000 Bordeaux from the Nargaux appellation that was a second growth a Blanc Bordeaux from 2005 that was liquid mineral with fruit to spare and one of the most unique wines I have ever had that after two shared bottles remains unique in the world of Barolo and fortified aromatic wines.

Every possible type of heated it cooked sugar from butterscotch and toffe to salted caramels with every tropical fruit and every stoned fruit from it fresh form to its best dehydrated form. Turkish apricots for example with bright acidity that was more candied citrus making this wine effortlessly float about the mouth.

Michael Briadbent was do right in with this wine. I think we got hints of the wet wool after testing some course wool socks. Really once in a lifetime stuff.

I could be rating this perfect with no real hesitantly. 98+-100pts.

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Red

2000 Château Rauzan-Gassies

Margaux Red Bordeaux Blend more

6/27/2015 - Champagneinhand Likes this wine: 93 points

i had a chance to find this out at my local once again. It amazes me that a good Margaux from a massive vintage like 2000 could be so horribly underrated.

This was put in the decanter and drank over 3+ hrs. Massively strong tannins with muscles, even more than my two previous bottles as well as some serious structural tannins and the acids and mineral to back up the floral, violet and dark red and blue fruit medley. Great but integrating tannins along with everything showed what great structure thus underrated second growth really has. This has easily 5-10 more years of evolution in the positive. I really wish I had a big ribeye or strip steak to pair this with. A great wine. I will try to find as soon as possible. I thought it had sold out long ago. Highly recommended.

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Red

2009 Sleight of Hand The Illusionist

Columbia Valley Red Bordeaux Blend more

6/22/2015 - Champagneinhand wrote: 91 points

surprise, surprise. This was fantastic for its fruit forward, silky tannins and great mouthfeel all wrapped up with the red and blue fruit with a presence that oats the mouth and matched ribs and other grilled meats for a Father's Day celebration. I kept one glass for the next day and barely a dent made into it presence. Very nice. Nita sbe wine but very much a wine that lets you know why it's there and to be enjoyed fir its hedonistic nature.

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White

2012 Château Lamothe de Haux Blanc

Bordeaux Sémillon-Sauvignon Blanc Blend more

6/22/2015 - Champagneinhand wrote: NR

This was really good great $12US qpr. Lime with lemon zest and sour patch kids apple. Nice mineral keeps this all balanced and fresh. Really clean and refreshing SB. No overt grassiness or cat urune. A touch of pink grapefruit which is a bonus.

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Red

2011 Tua Rita Perlato del Bosco Toscana IGT

SuperTuscan Blend more

6/16/2015 - Champagneinhand Likes this wine: 90 points

The fruit is really singing on this sangiovese right now. Excellent silky mouthfeel and palate staining with the dark cherries, blackberries and plum. Acid is crisp and this is really good. long finish and a serious qpr at $22.

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Red

2011 Henri Boillot Volnay 1er Cru Santenots

Pinot Noir more

6/13/2015 - Champagneinhand Likes this wine: 92 points

Pulled this from my cellar for a group watching of the film A year in Burgundy which was based in chassagne-montrachet and the vintage year 2011. I aerated this for 3 hours before rebottling it and bringing to the event. wine was served in balloon style Pinot Noir glasses where it warmed and showed what to expect. Nice minerals were noticeable in this darker, yet some what translucent deep red wine. Smells of black cherry, blackberries and earthy notes, maybe a touch of oak, which all came through on the palate along with some baking spices and florals of violets at the rim of the glass. This paired well with a liver pate made from duck and pork livers mixed with some port wine. Comparable to a poor mans foie gras. Nice medium length finish with minerals and acids keeping things fresh. No green notes that some link 2011 with, but I n=made sure to give this plenty of air. Compared to a Monterrey, cA Pinot, you see exactly why this was almost 440 more in price.

Very nice.

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White

2008 Domaine Vincent and Sophie Morey Chassagne-Montrachet 1er Cru Les Embrazées

Chardonnay more

6/13/2015 - Champagneinhand Likes this wine: 91 points

I really liked this, and think that many are serving their white burgs way too cold. As this was aerated in the glass, loads of tropical fruits became noticeable as well as the lemon oil lemon zest to go along with a nice mineral backbone. Of course 2008 has great acids so this was extremely good with a whole different assortment of cheese and breads/toasted brioche crackers. Glad i have 3 more of these as they will continue to cellar for quite a while.

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White

2013 Louis Jadot Pouilly-Fuissé

Chardonnay more

6/13/2015 - Champagneinhand wrote: 86 points

I thought this was a very decent showing of this young chardonnay. Not terribly acidic but nice florals and citrus with a few tropicals open up with airing this wine out over an hour. I think pouring and drinking cold, makes this wine average at best. Knowing to pour cold and swirl the air into the wine as it thickens a bit and the aromas come out nicely. Great QPR

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White

2009 Henri Boillot Bourgogne Blanc

Chardonnay more

6/8/2015 - Champagneinhand Likes this wine: 91 points

this really has perked up nicely. A deeper straw color as it has aged. Very, very accessible right now. Decent acidity from limes good amount of mineral, smell and taste of orchard fruit yellow sweet delicious apple and some Asian pear. A very deft touch of oak and a decent length on finish with some salinity.

I wish I had held all three bottles this long.

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White - Sparkling

NV Gosset Champagne Brut Excellence

Champagne Blend more

6/1/2015 - Champagneinhand wrote: 91 points

a wonderful example of NV champagne from Gossett. Yellow apple and crystallized ginger with good acidity in the form of lime zest with good mouse without being overtly about the yeast. Yes some toasted graham cracker notes but this is about the freshness and this cuvée slides through the midpalate and and down the throat medium length finish. Super value and very enjoyable without breaking the bank. A mid week bottle to enjoy without sticker shock.

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Red

2000 Fontanafredda Barolo Paiagallo La Villa

Nebbiolo more

5/31/2015 - Champagneinhand Likes this wine: 91 points

an interesting wine here. 15 years old and while it has sediment it still needs a good deal of air time. I slow-oxed the bottle by removing the cork last night then into the decanter around noon. By 4pm it started to have a nice bouquet of cherries, fresh asphalt and some dark florals plus a touch of eucalyptus. Dry in the mouth but has a taste of dry sweet cherries, different dried green spices with good acidity. A good food wine that has decent structure and mineral. It's a delicate but elegant expression of Nebbiolo.

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Red

2008 Tulpen Cellars Cabernet Sauvignon

Walla Walla Valley more

5/28/2015 - Champagneinhand wrote: 83 points

decent nose upon opening. After an hour it got really disjointed. Meh at best during hour number one. Really regretting this purchase. The last bottle will be held longer or consumed quickly by guests at some boring family gathering. Nothing to savor. Certainly not boutique as DP had claimed.

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White

2011 Buty Sémillon/Sauvignon/Muscadelle

Columbia Valley Sémillon-Sauvignon Blanc Blend more

5/17/2015 - Champagneinhand Likes this wine: 92 points

If I knew that these would age so effortlessly and become better with each bottle I had, this would have been a case purchase. Really a crowd pleaser with Italian sausages baked with chenin blanc and peppers, onions, artichokes, and mushrooms. The nice acidic and mineral backbone that hold this wine together and the subdued waxy orchard fruit, green pears and passionfruit, but with that ruby red grapefruit, to keep this fresh with such a diverse set of food. We also had an olive and feta salad and the mozzarella, basil and tomatoes going, and this was great and even the people that usually stick to the cheaper, mass public brands loved this wine. Too bad its my last bottle.

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Red

2008 Saint Laurent Winery Cabernet Sauvignon Wahluke Cabernet

Wahluke Slope more

5/16/2015 - Champagneinhand Likes this wine: 92 points

This was such a solid WA cabernet with great deep red fruit, structure and the perfect burger. Too bad this winery closed. As the 2008 vintage was bought for pennies and yet a very solid cab.

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Red

2001 Château Gruaud Larose

St. Julien Red Bordeaux Blend more

5/16/2015 - Champagneinhand Likes this wine: 92 points

Excellent aged St. Julien middleweight from Gruaud-Larose. This was a deep violet in color with bricking towards the edge. It was earthy and scented very conspicuously with dried blue and red fruits but they play second fiddle to the sandalwood and floral petunias as well as that forest floor. The wine actually brings forward vivid visual reminders of panting 6 packs of Petunias from the local hardware store of Mega retailer. It was a crowd pleaser for it sophistication and floral tones.

Paired with burger plates for my nephews birthday dinner.

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White

2011 Heron Hill Vineyards Riesling Dry Ingle Vineyard

Finger Lakes more

5/14/2015 - Champagneinhand Likes this wine: 90 points

This wine is really young. On day one its a little too sweet with low acids and fruit, but leave the rest of the bottle in the fridge and it opens up a day or two later it gets more body acid, the fruit take on different qualities and the mineral is much more present. Very enjoyable with sharp aged cheese, as well as some softer aged ripened cheese.

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Red

2012 Full Pull & Friends Syrah-Grenache

Columbia Valley Syrah Blend, Syrah more

5/14/2015 - Champagneinhand Does not like this wine: 79 points

Hot and overripe. The biggest thing on the palate is the high ABV, as well as on the palate. Some fruit compote on the palate after the vapors come off as well as a wee bit of underbrush. Just me not liking Grenache any longer but especially from this vintage and bought juice.

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Red

2004 Château Lascombes

Margaux Red Bordeaux Blend more

5/8/2015 - Champagneinhand wrote: flawed

Corked. I hate when you are all happy to drink a bottle and the TCA monster bites.

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Red

2012 Cantina Terre Del Barolo Dolcetto d'Alba

more

5/6/2015 - Champagneinhand Likes this wine: 86 points

This was served directly after a merlot and sangiovese from Umbria that were very acidic, for the Merlot that was nice and the Sangiovese was overloaded with new wood. This was straight from the distributor and the Dulcet was very much like combing the first two wines. Oak was almost nonexistent so I'm thinking that it was neutral barrels or steel and the acidity was not as much as the Merlot but enough to give a heart wine the zip it needs to mate with simple foods well. Red cherry and darker berries made u the from t fruited flavor profile with some earthier notes and some roasted nuts, perhaps some older oak that still had a little to give this wine. Why people almost always overlook dulcet and Barbera for Barolo or Barbaresco farther away, is beyond me, when it comes to a wine that is not too complex, but is ready to drink upon release, and is meant to be enjoyed with food, Dolcetto is something around $10 that is great by the bottle or for less by the glass.

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Red

2013 Fattoria dei Barbi (Colombini) Brusco dei Barbi Toscana IGT

Sangiovese more

5/5/2015 - Champagneinhand Likes this wine: 86 points

this would have made a very good food wine and the wood hadn't fully integrated but nice Sangiovese fruit, tannin and mineral. The secondaries had a touch of green tobacco and the cedar wood going. I think if this was held in the cellar for the next 5 years maybe more might be seen from this bottle but an entirely acceptable pizza or pasta wine. Red fruit dominant.

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White

2013 Casa Vinicola Barbi Orviéto Classico Abboccato

White Blend more

5/5/2015 - Champagneinhand wrote: 90 points

tonight was an Italian tasting night at a local Rochester Tapas restaurant. Three whites and three reds. This was the WOTN from this distributor. Soft and floral at first but having subdued fruit that came out with aeration and held enough acidity to stand up to food. Obvious oak influence in this but it was completely integrated without excessiveness. The fruit was delicate tree fruit of apple and peaches. The wood turned some vanillin flavors but again not overdone. Enjoyable with subpar tapas served, but a surprising white from Italy that put an acidic Umbrian Merlot an Barbi Sangiovese to shame. The merlot like all the wines featured made for good food wines.

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Red - Fortified

NV Beni di Batasiolo Barolo Chinato - Vino Aromatizzato

Nebbiolo more

4/24/2015 - Champagneinhand Likes this wine: NR

I carried this wine around with me all night as the aromas and perfumes kept changing. On the palate it was nowhere near as pleasing but the nose was something more than mesmerizing. It was definitely rosemary that started at first with other spices adding to the intrigue, but as air made its way into the wine a very distinct set of smells came pouring out. Without a doubt Paco Robanne aftershave, without a doubt and as the night wore on the Paco faded just a bit, but then the distinct smell of Brut 33 was noticeable though faded soon and towards the end of toting this glass around for 5-6 hours the mix had turned into the basic Old Spice cologne that comes from the drug store in the white glass containers. I have had very few red wine experiences with a nose so distinct and heady, and that lasted so long r were identifiable with fragrance counters. My dad wore Paco most of his adult life, so that was a no brainer. The Brut 33 reminded me of the end of the 70s when guys would use excessive smells, and the Old Spice, though something I never used was a regular smell in the latrines as enlisted guys prepared for a 48 hour pass, the young guys were all smelled up but knew nothing f fragrances but the old spice was something their fathers wore way back when and was available on almost any post. I can't rate this because the palate was so unusual that I didn't really enjoy this as a beverage, but this was definitely on of my more surreal olfactory experiences up there with the great dessert wines of Europe in the smell department. Something ancient about this reminding me of the historical red wines that had basal added as well as spices to make it seem more regal. Very distinct, in as much as I ordered two bottles to share with another tracker that has serious nose recollections and one to hold.

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  • Tasting notes: 903 notes on 612 wines

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