| Wine Type | Vintage Name Variety Locale | Date Posted Score Helpful Comments More... |
|---|---|---|
| Red |
2019 Denner AsperitasPaso Robles Syrah Blend, Syrah more |
11/20/2022 - michelleee wrote: NR60% Syrah, 37% Graciano, 3% Rousanne |
| Red |
2013 Clos Solène L'ImprevuSanta Maria Valley Pinot Noir more |
8/26/2018 - michelleee wrote: 94 pointsSmooth and balanced. Paired with duck. Warm spices, and wet forest on the nose. Savory baked cherry that fills the palate- smooth, not tart or sweet. A nod to old world craftsmanship. |
| Red |
2006 Tenuta Sette Ponti Oreno Toscana IGTRed Bordeaux Blend more |
12/26/2016 - michelleee wrote: 95 pointsDrank this while cooking pasta dish. Before dinner paired with ciabatta and black truffled goat cheese as a snack. So smooth and bright with dark fruits and long finish. We finished the whole bottle before our meal. Just lovely! |
| White |
2013 Clos Solène Hommage BlancPaso Robles White Rhone Blend more |
4/6/2015 - michelleee Likes this wine: 95 pointsThis wine is so bright and balanced, and well structured. It paired well with grilled swordfish rubbed with Herbs de Provence and topped with a tarragon chive compound butter and served with a fresh tomato salad. |
| Red |
2009 Clos Solène Hommage À Nos Pairs ReservePaso Robles Syrah Blend, Syrah more |
5/20/2013 - michelleee wrote: 95 pointsColor is rich and dark. Nose of blueberries and smoked wood. Palate of dark ripe berries. Hint of mint and spice.. Paired with Iberico cheese and then NY strip with Argentinian spices, and grilled zucchini. Cheese increased the fruit, and the weight of the wine and steak were very complimentary, and brought out a little pepper. Very smooth tannins just flowed over the tongue without impediment and very balanced. Opened this before the meal and it was wonderful on its own. |
| White |
2010 Binigrau Vi de La Tierra Mallorca Nou Nat Vino de la Tierra MallorcaPrensal Blanc, Prensal more |
4/21/2013 - michelleee wrote: 91 pointsNose was very ripe pear, white flowers, and faint sweet cooked sugar. |
| White |
2011 Clos Solène L'Or BlancPaso Robles White Rhone Blend more |
3/4/2013 - michelleee wrote: 93 pointsNose of honeyed white peach and pear. Wet rocks, and floral as well. |
| Red |
2009 J. K. Carriere Pinot Noir ProvocateurWillamette Valley more |
1/27/2013 - michelleee wrote: NRNose of fresh cherries and some vague mushroom and moss. Palate also red fruits. Had with steak tartare, and later with salmon and risotto. Had it at Jax Kitchen. |
| Red |
2009 Tablas Creek TannatPaso Robles Adelaida District more |
1/27/2013 - michelleee wrote: 93 pointsPnP from the cellar to serve with grilled lamb chops. (wasn't planning ahead) At first leather and smoke on the nose and dark fruits, blueberries, on the palate. Very smooth tannins flow completely across the tongue. As the glass warmed a bit, it opened up to violets and some spice, a whiff of acetone and a question of black olive. Also had Brie with mango chutney. It was best with the lamb, but a healthy portion of Brie rind's earthiness, then made the wine seem more raspberry and just a touch of caramel, never sweet. The curry flavors of the chutney worked well also with the lamb, but had to be sparing, as the sweetness decreased the fruit of the wine. Easily finished the bottle with the meal, but for the next bottle, I will open much sooner and let it get to room temp. By the end of the meal it really seemed to be showing well. Glad I have more bottles, as I think this is going to continue to evolve nicely. |
| Red |
1998 Fratelli Serio and Battista Borgogno Barolo CannubiNebbiolo more |
1/13/2013 - michelleee wrote: 90 pointsBrick red with feathered coloring to edges. |
| White - Off-dry |
2008 Paraiso Springs Riesling Long FieldSanta Lucia Highlands more |
1/8/2013 - michelleee wrote: 88 points- Light gold color - Pear first, then apricot on the nose. Dry style. |
| White |
2012 Gaia Assyrtiko ThalassitisSantorini more |
1/6/2013 - michelleee wrote: 91 pointsTight minerality and lemon dominate with a zing of acidity, rounded out with some almond and baked bread notes. Paired very well with Salmon tartare, (lime, capers, dill, Dijon, and shallots). |
| Red |
2007 Dominio do Bibei Ribeira Sacra LalamaMencía more |
12/30/2012 - michelleee wrote: NR(85% mencia, 7% garnacha, 6% brancello and 2% mouraton) |
| White |
2011 Evolúció FurmintTokaji more |
12/19/2012 - michelleee wrote: 91 pointsVery aromatic nose of tropical fruits-- pineapple, pear, mango, grilled sweet apple. Taste is Dry with nice bright acidity. |
| Red |
2008 Clos Solène Hommage À Nos Pairs ReservePaso Robles Syrah Blend, Syrah more |
11/5/2012 - michelleee wrote: 94 pointsBeautiful almost opaque purple red. Nose of dark ripe cherries, plum, and blueberries. Round silky palate of the same fruit with a long finish and hint of caramel. Paired well with lamb chops and goats milk Brie. Very balanced with fruit and spice complementing the food nicely. Fruit forward, but very elegant. |
| White |
2009 Terry Hoage Vineyards Cuvée Blanc The GapPaso Robles White Rhone Blend more |
11/4/2012 - michelleee wrote: 91 pointsNose is at first ripe pear, then pineapple and green apple. Nose implies a sweetness, but taste is dry. Nice minerality, with a citrus finish. |
| White |
2010 Terry Hoage Vineyards Picpoul Blanc HangtimePaso Robles more |
10/27/2012 - michelleee wrote: 91 pointsA nice pear aroma fills the glass. Paired with grilled swordfish. I made a sauce with sautéed shallots, capers,and garlic-- reduced with bit of this wine and finished with butter. The pairing brought out the citrus notes in the wine. The bright acidity and minerality complimented the fish very well. Also had a baguette with olive oil and aged balsamic which rounded out the wine and brought out the almond character reminiscent of a light Roussanne. The Picpoul's citrus persisted in the back of the palate. A very good food wine. On its own Meyer lemon on mid-palate. |
| White |
2009 Clos Solène Essence de RoussannePaso Robles more |
1/28/2012 - michelleee wrote: 93 pointsNose is amazingly floral and first sips were viscous honeysuckle and marzipan. Paired with black peppered smoked salmon, it took on a sweetness in the finish. Paired with fois gras and butter poached pears, and a delicate minerality emerged, and brought out the butter of the pear.. Then the more floral notes really came out when paired with a pan seared tarragon quail. Good by itself, but even better with a good meal. |
| Red |
2007 Maison Anselmet Petit Rouge Valle d'Aostamore |
7/17/2011 - michelleee wrote: 90 pointsJuicy, zesty, and spicy. Velvety fruit of blackberry, and loganberry-- rounded out with white pepper, red licorice, and liquid smoke. |
| Red |
2007 Skouras Megas OenosPeloponnisos Red Blend more |
7/17/2011 - michelleee wrote: 90 pointsBlackberries, Boysenberry jam, fig, anise, Lavender, and clove. Thick, decadent fruit with nice minerality for balance. Good value. Mostly Agiorgitiko with some Cab. Sauvignon. |
| Red |
2007 Domaine Karydas XinomavroNaoussa more |
7/17/2011 - michelleee wrote: 92 pointsGreece's answer to Italy's Nebbiolo and France's Pinot Noir. Refined and elegant. Bing Cherry, chanterelles, forest floor, damp moss and cardamom. Paired well with Pastitsio (Baked pasta and Beef with tomato, cinnamon, and nutmeg) |
| Red |
2007 Herman Story Grenache On The RoadCalifornia more |
5/30/2011 - michelleee wrote: 94 pointsPaired with grilled lamb chops brushed with minced garlic and rosemary. Brought out the dark cherry, blueberry and anise. Lingered on the palate like dessert to each bite of lamb. |
| White |
2006 Marco Martin Pinot Gris Valle d'Aosta Lo Trioletmore |
5/11/2011 - michelleee wrote: 92 pointsFloral like a French Alsace, with great minerality and wet rocks on the nose. Palate is all that and lemon verbena/ Meyer lemon. |
| Rosé |
2010 Clos Solène La RosePaso Robles Rosé Blend more |
5/11/2011 - michelleee wrote: 93 points40% Grenache, 40% Syrah, 20% Mourvedre |
| White |
2007 Marchetti Verdicchio dei Castelli di Jesi Classico Superiore Tenuta del Cavalieremore |
4/3/2010 - michelleee wrote: NRNose of cantelope rind. Dry on the palate with a finish of lemon grass. Good acidity. Paired with seared scallop salad. Butter lettuce with shreaded carrots on the griddle. Topped with myer lemon zest and caperberries and Italian parseley. |
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- Tasting notes: 25 notes on 25 wines
