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

2009 Marqués de la Concordia Syrah Hacienda Zorita Natural Reserve Unamuno

Arribes more

7/30/2015 - joraesque wrote: 84 points

Too much oak -- and not of the good kind either; while the label states that the wine had been aged in a mix of French and American oak barrels, the funky, cardboard-like wood notes had me guess Slavonian. A waste of good fruit it seems.
14% ABV.

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Spirits

NV Antinori Grappa di Tignanello

Toscana IGT Sangiovese Blend, Sangiovese more

7/29/2015 - joraesque wrote: 90 points

Still fresh 3+ month after first opening the 375ml bottle! 42% ABV and therefore understandably a bit hot, but the nose is still vibrant, having now morphed and exhibiting notes of mostly new potatoes and some hints of mushrooms and forest floor. Palate is fiery indeed, with notes of red pepper and new potatoes that continue into the medium-long finish.
89-90+

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White - Fortified

NV Bodegas Grant Jerez-Xérès-Sherry "La Garrocha" Amontillado

Palomino Fino more

7/29/2015 - joraesque wrote: 89 points

A tad hot but excellent nevertheless.

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White

2006 Londer Gewürztraminer Dry

Anderson Valley more

7/27/2015 - joraesque wrote: 90 points

Sadly, my last bottle.. Was still drinking well two days later, at room temperature!
90+

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White - Sweet/Dessert

2011 Château du Levant

Sauternes Sémillon-Sauvignon Blanc Blend more

7/25/2015 - joraesque wrote: 88 points

Must be served chilled.

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Red

2009 St. Innocent Pinot Noir Temperance Hill

Willamette Valley more

7/22/2015 - joraesque wrote: 89 points

Slightly past its prime, yet still a joy to drink. Intriguing upon opening and possibly at its most complex 40 minutes in, it then starts becoming disjoined on the palate 20 minutes later, while the nose still holds for another 30+ minutes.
88-89

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Red

2001 Coturri Winery Zinfandel Estate

Sonoma County more

7/21/2015 - joraesque wrote: 87 points

Quite different... almost off-dry yet not quite, with high acidity that's bordering on wine vinegar notes, and an underlying native yeast component reminiscent of farmhouse wines; finish is relatively short and decisively dry. Drank well for 2.5+ hours. 15% ABV.
The elevated RS and the high acidity make me think this can withstand another 4+ years of cellaring.
Great pairing with Roquefort. Went also well with a steak accompanied by mashed potatoes and port sauce (here's the recipe for the "port sauce for lean meats": mix 0.5 cup port, 0.5 cup water, 0.5 teaspoon of good bullion beef -> let boil -> simmer -> add 0.5 cup heavy cream, 1 tablespoon mustard, and beef scrapings -> then simmer for an hour).
87++?

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Red

2006 La Fenêtre Pinot Noir Le Bon Climat

Santa Maria Valley more

7/20/2015 - joraesque wrote: 88 points

Slightly past its prime.
88-89

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Red

2008 Maryhill Cabernet Sauvignon Proprietor's Reserve Columbia Valley

more

7/17/2015 - joraesque wrote: 88 points

Much better with a rare steak (filet mignon) than solo.

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Red

2006 Bernardus Winery Pinot Noir

Monterey County more

7/14/2015 - joraesque wrote: 88 points

A bit hot and acidic at first. Much smoother after 1 hour, then showing signs of breaking down about 90 minutes in. 14.3% ABV.
87-88

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Red

2006 Bernardus Winery Pinot Noir

Monterey County more

7/14/2015 - joraesque wrote: 88 points

From the Northern Salinas Valley. A bit hot and acidic at first. Much smoother after 1 hour, then showing signs of breaking down about 90 minutes in. 14.3% ABV.
87-88

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Red

2001 Il Paradiso di Frassina Maremma Toscana DO 12 Uve

Sangiovese Blend, Sangiovese more

7/12/2015 - joraesque wrote: NR

50% Cabernet Sauvignon and 50% Sangiovese Grosso.
Past its prime. Tastes almost corked, but its just old. Too bad as it's silky and it appears to have shown excellent fruit. Drink up.

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Red

2011 Goose Ridge Vineyards Ostergaard Cellar Select Artist Series - Spring

Columbia Valley Red Blend more

7/11/2015 - joraesque wrote: 88 points

A bit rudimentary overall. Started off rough, then it became more palatable after 10+ minutes and was at its best it seemed 30 minutes in, reveling notes of mint, cinnamon, sour cherries, Christmas spices (cinnamon) and white currants. 45 minutes in it started becoming more disjointed with overwhelming acidity, while also revealing additional notes of vanilla oak, especially on the finish.
I think this would border on being outstanding in a good year, but in 2011... meh.
87-88

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White - Sweet/Dessert

2005 Rodaro Colli Orientali del Friuli Picolit

more

7/9/2015 - joraesque wrote: 87 points

Past its prime. Akin to an overripe and overfermented Semillion which still ends up being a dessert wine that at present has fading fruit making for an acidic backpalate and finish (exhibiting those almost vinegar-like notes of Semillion gone awry); after 15 minutes the acidic component dials down just a notch, revealing some flavors of Princess cake on the finish. 14% ABV.

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White

2011 Bernhard Ott Grüner Veltliner Der Ott

Wagram more

7/9/2015 - joraesque wrote: 89 points

Medium body, very slightly oleaginous, dry, highly mineral with a grassy underlining that is complemented by notes of bell pepper and spices and a hint of petrol. Finish is very short. Was excellent at room temperature right upon opening but 10+ minutes later it got too flabby and needed a light chill. 11.5% ABV. Reminded me a bit of Breggo's Sauvignon Blanc. Best Grüner Veltliner I've had to date but a rather poor QPR. I'd say drink these soon... (by 2017?)
88-89

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Rosť - Sweet/Dessert

2004 Rodaro Colli Orientali del Friuli Verduzzo Pra Zenar

more

7/9/2015 - joraesque wrote: 86 points

Still drinking well, but unexciting.

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Red

2003 Duchamp Syrah Estate Cuvée Trouvée

Dry Creek Valley more

7/9/2015 - joraesque wrote: NR

Past its prime. Tastes just a bit like an aged Bordeaux, but much more flat...
86 points

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Red

2011 Goose Ridge Vineyards Ostergaard Cellar Select Artist Series - Spring

Columbia Valley Red Blend more

7/9/2015 - joraesque wrote: NR

83% Merlot, 12% Cabernet Sauvignon, 4% Cabernet Franc, 1% Malbec.
"Enticing flavors of red cherry, Saskatoon berry, cranberry and coffee marry with tanned leather, baking spice and a hint of pipe tobacco and molasses"

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Red

2011 Goose Ridge Vineyards Ostergaard Cellar Select Artist Series Fall

Columbia Valley Red Blend more

7/9/2015 - joraesque wrote: NR

68% Cabernet Sauvignon, 21% Merlot, 6% Malbec, 5% Petit Verdot.
"Enticing flavors of baking cherry, rosemary and sage co-mingle with toasty vanilla, nutmeg and a hint of molasses"

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Red

2007 Westwood redFOUR

Sonoma Valley Red Rhone Blend more

7/4/2015 - joraesque wrote: 89 points

A bit too gritty upon opening, but it paired well with blue cheese. Then it started becoming increasingly sour 15 minutes in, which I personally found quite refreshing -- almost a palate cleanser. It then gets more acidic 2 hours later, while still remaining approachable enough to drink without food; paired nicely with a Davidoff Nicaraguan cigar actually.
14.9% ABV, which was surprisingly seamless.
88-89

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Red

2006 Herman Story Syrah Nuts and Bolts

Santa Barbara County more

7/4/2015 - joraesque wrote: NR

Much leaner than when released, with an almost Shiraz-like nose of herbs, sweaty leather, and violets; starts off with strong notes of bitter cherries and licorice on the palate. Dusty notes soon also appear on the nose, and a smoky element on the backpalate provides an additional layer to contemplate.
After two hours the wine finally comes together structure-wise, as well as it can given its age, and while still hot it's got measured tannins that make for a silky mouthfeel.
Decisively past its prime nevertheless.
87-88 at this point in time

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Red

1994 E. Guigal Hermitage

Syrah more

7/1/2015 - joraesque wrote: 87 points

Bought this from winebid.com. Similarly to other Winebid purchases this also seems to have been stored in less than optimal conditions and is thus decisively past its prime.
Seemed overly acidic at first, but it smoothened out after 15 minutes and held up for 90+ minutes.
Decent structure, dying tannins showing just a bit of grip, and an overall plummy mouthfeel.
87+ points

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Red - Fortified

1987 Krohn Porto Colheita

Port Blend more

6/26/2015 - joraesque wrote: 90 points

My first Colheita. Seamless integration of the 20% alcohol. Easy drinking. Notes of caramel, salt, and nuts (including the aforementioned bitter almonds). I was left slightly impressed and certainly satisfied. They claim it pairs well with a good cigar, but it was overpowered by a medium-full, smooth stogie (Savinelli's 20th Anniversary) -- probably better with a (mild-medium) Cuban.
Update: still drinking well 3 weeks later, and making for a good pairing with mild-to-medium cigars.

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White

2009 Schäfer-Fröhlich Riesling Medium-Dry

Nahe more

6/25/2015 - joraesque wrote: 88 points

Notes of limes, Alka Selzer, green apple, and a little sweet mint. More like a feinherb than a Spatlase, and therefore better with a lighter, herb-based dish than a spicy one. A terribly quaffable white at room temperature, even though it's on a downhill slope. Drink by 2016. 11.5% ABV.
88-89

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Red

1985 Ravenswood Merlot Sonoma County

more

6/24/2015 - joraesque wrote: 88 points

Drinking amazingly well for a(n almost) 30-year-old entry-level Merlot bottling. Notes of dust and sour plums initially, then cedar on the nose after one hour. Paired very well with tri-tip. Drank well for 2+ hours. 12.8% ABV.
A wine that will give most 1985 NorCal Cabs a run for the money.

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  • Tasting notes: 1,446 notes on 1,210 wines

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