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

2010 Saviah Cellars The Jack Red Wine

Columbia Valley Merlot Blend, Merlot more

5/3/2015 - Champagneinhand Does not like this wine: 78 points

merlot is one of my favorite varietals when done proper with good fruit. This was not a great or even good bottle. One dimensional at best with red fruit. When it warmed up the wine showed heat and no secondary notes were present. Getting this wine down the throat took effort and the acids and tannin were so off. I've had really good bargain Merlot from Umbria that is so different that the fruity mess. I won't be buying this again.

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Red

2010 Eight Bells Syrah Clonal Block Red Willow Vineyard

Yakima Valley more

5/1/2015 - Champagneinhand Likes this wine: NR

Not sure what to say about this wine. Very primal but full of brooding fruit that needs to be coaxed out. It's got more in it including some green notes maybe peppercorns but more like the sauvage found in Loire Cab Franc. Perhaps it will develop more with time but tonight I was grilling big pub steaks and needed something that had the sleek acids and big body, which this wine had. Some tannins that need to resolve with some rocks like mineral and funk though clearly not like a Cayuse or Reynvaan but similar. It worked with what we pair edit with and has me thinking and tasting the residuals almost 15 minutes past the last glass. Especially how it handled spiced waffle fries, which my daughter picked. Very good but I'm unsure if it will be average or great in another 5 years. The glass stoppers have me a bit baffled. This was a dark unfiltered wine and it drank that way. Slightly thick and even upon opening there was build up on the glass stopper. Interesting, at least.

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Red

2007 Paloma Merlot

Spring Mountain District more

4/25/2015 - Champagneinhand Likes this wine: 91 points

this was right in the middle of the Paloma merlot flight and while it was really very good, the better and worse were more memorable. I wish I had more to say but all the Paloma merlot were examples of fine CA Merlot that aren't too sweet or completely over the top.

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Red

2009 Chappellet Cabernet Sauvignon Pritchard Hill Estate Vineyard

Napa Valley more

4/25/2015 - Champagneinhand Likes this wine: NR

So many big wines that night but this definitely did not suck. I love the Pritchard Hill wines from almost all the wineries. Possibly one of Napas best terroir. I wish I could remember more details but such a long day with so many glasses of wine b

I do like Chappellet very much.

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White

2007 Trimbach Riesling Cuvée Frédéric Emile

Alsace more

4/25/2015 - Champagneinhand Likes this wine: 93 points

this tied with the Weimer as tops in the dry category at the Texas offline. Blind these were two very different wines. Weimer offered up everything you could want. Trimbach was so structured with everything in the right place though fruits were subtle the minerals were huge and acids had mellowed to make such a nice wine with the cheese. Particularly the herb covered chèvre.

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Red

2008 Pahlmeyer Cabernet Sauvignon Premiere Napa Valley

more

4/24/2015 - Champagneinhand Likes this wine: 93 points

Lots of wines on the first day but this young Napa cab held its ground against the Rhone wines and Spanish Priorat and went well with BBQ. Who would have thunk it? Plenty of acid/tannins but in balance and the dark red and black fruits while primary were pleasing with great mouthfeel and mid palate through a drying tannic finish. Because I swirled a lot and it was near the end of the Reds I can't get to specific but along with the Napa Cab Franc this was a nice change.

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Red

2010 Paloma Merlot

Spring Mountain District more

4/30/2015 - Champagneinhand Likes this wine: 93 points

up with the favorites in a flight of Paloma. Bright acidity with deep cherry fruit and cassis along with very good acidity for a CA merlot. Secondary notes of greener tobacco and some leather. Not a classic Arab or Tuscan merlot but quite good with some collaring upside.

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Red

2003 Paloma Merlot

Spring Mountain District more

4/25/2015 - Champagneinhand wrote: 92 points

big deep cherry notes on this one with all the wood integrated. Very enjoyable in a flight of Paloma. I liked this as it was very mature and ready for business. Very much in its prime. Acids and mineral added to the pleasure.

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Red

2001 Paloma Merlot

Spring Mountain District more

4/25/2015 - Champagneinhand Likes this wine: 92 points

no huge notes as I went through about 4 Paloma Merlots before trying a 2000 Pavie-Decesse. Good acidity and oak integration. Plenty of merlot fruit mostly dark berries and plum. Mineral in all these Paloma wines which made for classy CA merlot.

Out of the four 2003 and 2010 were my favorites. The others definitely did not suck by any means. The wines were so good I forgot to fetch a ribeye steak. That should speak volumes.

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Red

2007 Domaine Gauby Côtes du Roussillon Villages La Muntada

Red Rhone Blend more

4/24/2015 - Champagneinhand wrote: NR

Farmyard smelling with some florals and berry compote. I think there was some question of a touch of TCA but not enough to definitely call it flawed. Not my favorite and only a very small taste.

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Red

2010 Favia Cerro Sur

Napa Valley Red Blend more

4/24/2015 - Champagneinhand Likes this wine: 93 points

wonderful version of what Napa can do with Cab Franc. Lots of dark berries fruit with a touch of green underbrush but some oak notes showing as well as darker florals. This could age much longer but it was a nice change up from the Rhone offerings. Good finish that was quite enjoyable.

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Red

2005 M. Chapoutier Hermitage La Sizeranne

Syrah more

4/24/2015 - Champagneinhand Likes this wine: 91 points

this was also offered up to pair with mounds of Texas BBQ, at the offline at the lake house at Buchanan Dam. I love Rhone Syrah and Hermitage rarely sucks. Smoky meats, loads of dark red cherry, blackberry road tar with nice coating of the mouth and gums. A teeth stained for sure. It was young and perhaps would stand very well on its own in several years but a great food wine with nice acids and mineral. Went very nicely with Cabrito and Beef Rib.

I would hold this for another decade to let things settle down and see if the Chapoutier Magic starts to come around. For now decent food wine.

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Red

2005 M. Chapoutier Hermitage La Sizeranne

Syrah more

4/24/2015 - Champagneinhand Likes this wine: 91 points

this was also offered up to pair with mounds of Texas BBQ, at the offline at the lake house at Buchanan Dam. I love Rhine Syrah and Hermitage rarely sucks. Smoky meats, loads of dark red cherry, blackberry road tar with nice coating of the mouth and gums. A teeth stained for sure. It was young and perhaps would stand very well on its own in several years but a great food wine with nice acids and mineral. Went very nicely with Cabrito and Beef Rib.

I would hold this for another decade to let things settle down and see if the Chapoutier Magic starts to come around. For now decent food wine.

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Red

2010 Dashe Cellars Zinfandel Florence Vineyard

Dry Creek Valley more

4/24/2015 - Champagneinhand wrote: NR

I'm not a fan of Zin so I just smelled but it had a lovely nose of red fruit and some cooking spices. Strawberry is what I noticed the most. Perhaps had I possessed more that 4 stems I would have gave it a thorough tasting that it probably deserved. Much different than overripe Zins of days long gone. A crowd pleaser with BBQ.

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Red

2004 Clos Erasmus Priorat Laurel

Red Rhone Blend more

4/24/2015 - Champagneinhand Likes this wine: 92 points

we had a vast assortment of great dinner wines at the CT Texas offline from Janasse VV that I brought to pair with an assortment of Texas BBQed meats. The Priorat really held its own and provided more insight into how good Spanish wines can hold up with smoky meats. Lower ABV than many a Priorat but the blackberry and kirsch flavors along with some enjoyable greener notes of smoked drying tobacco leaf. Think Lucky Strike before its toasted a lot and rolled into filter less smokes. Some nice herbs de Provence and other peppery grilling spices. Creamy compared to Southern Rhone reds. Enjoyable finish.

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  • Tasting notes: 888 notes on 602 wines

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