5/17/2009 - redsauced wrote:

Gorgeous.

5/18/2008 - redsauced wrote:

Fabulous surprise in a goofy vintage. Opened up perfectly after an hour, fruity, supple, smooth finish.

5/18/2008 - redsauced wrote:

Big tannic sucker that needed 2 hours to mellow out, still needs a year or 2

3/19/2008 - redsauced wrote:

tastes like flat pineapple juice

8/5/2007 - redsauced wrote:

looks like a monster in the glass, but really doesn't do much. zip on the finish. I get the licorice, and the whole barn thing, but this pretty lacking.

7/5/2007 - redsauced wrote:

totally undrinkable at this point. do not jump the gun, you'll be sorry. I am.

5/22/2007 - redsauced wrote:

I don't care what anyone says, this is a beauty!

4/10/2007 - redsauced wrote:

best oregon pinot i've had, lovely spice, cinnamon, dried cherries, and cranberry.

2/18/2007 - redsauced wrote:

wake me it's over.

2/13/2007 - redsauced wrote:

A ittle too much cinnamon and spice without enough middle. typical crushed cherries from the region, but not enough else for me.

2/3/2007 - redsauced wrote:

AS good as this varietal gets. Huge power, but still velvety in the mouth. Tannic, yet accessible. Fruity, yet balanced. Cuts right through terriyaki grilled skirt steak. Yum

1/31/2007 - redsauced wrote:

no comment.

1/31/2007 - redsauced wrote:

dullsville, I know it's cheap but this one's got no staying power, very brief sensation of fruit. borders on flat, if there is such a thing in wine.

1/29/2007 - redsauced wrote:

pretty good for a cheapie, actually as good as many Bordeaux that cost alot more. Nice blend.

1/18/2007 - redsauced wrote:

pretty fruity, but not much complexity, tastes like a cheapy. maybe for summer barbeques

1/15/2007 - redsauced wrote:

big cali. cab that probably could use more time. not tremendously balanced or complex, tannins a little harsh upon entry.

1/14/2007 - redsauced wrote:

flat, past it's prime. had one 1 year ago that was an 89. If you've got one you'd better get to it.!

1/4/2007 - redsauced wrote:

I could be wrong, but this one seems closed down right now. If not, what did I miss????

12/24/2006 - redsauced wrote:

had some brief glory after open 2 hours, then the fruit sort of went stale.

12/8/2006 - redsauced wrote:

Really nice, balanced sophisticated juice. Not overpowering.

11/26/2006 - redsauced wrote:

I'll try it agian tonight, but after 2 ours open I found none of the qualities mentioned in the K&L review. Seems too young, tight, and not approachable.

11/24/2006 - redsauced wrote:

Oak/butter explosion, not my bag, but the wife loved it with the new season crab.

11/18/2006 - redsauced wrote:

super intense, the spice rack included, give it another yearto calm down, but still brillianrt with a big steak.

11/11/2006 - redsauced wrote:

cooking wine at best

11/1/2006 - redsauced wrote:

big daddy syrah kicks some ass, but in perfect balance. fantastic juice.

10/29/2006 - redsauced wrote:

total fruit bomb, more like a spent Pinot than a Cab, whcih makes sense given from Santa Cruz. Not hot enough there for this type of wine. Pretty weak effort.

10/21/2006 - redsauced wrote:

started out a bit closed, but after only 30 minutes things really opened up nicely, and for the next two hours this Brunello was evolving into the perfectly balanced wine. Rasberry sorbet. Brilliant. Those Tuscans sure know how to do it right. One of the few 2001's that are ready to roll.

10/16/2006 - redsauced wrote:

never been good at assigning points to wine like this. The fruit is pretty much closed off by tannins, though you can imagine one day this will change, or can you? Problem here is that after 4 hours, the wine barely opened up, and on the second night there was no change. Don't kinow if I have enough room in the cellar to buy more, especially when for 10 bucks more, I can get a brunello which I know is worth the wait in the cellar.

10/6/2006 - redsauced wrote:

too tannic, unresolved,unimginative

10/6/2006 - redsauced wrote:

big surprize, this Pinot gets better with age. Drinking sweet, with berry notes, licorice and spice. One year between bottles made it a completely different wine.

10/3/2006 - redsauced wrote:

Best Cab I've had in ages. Can't imagine how much better it could be if I had waited. Velvety mouth feel, balanced cocoa and vanilla. Lingering finish.

9/19/2006 - redsauced wrote:

dullsville. should have waited?

9/15/2006 - redsauced wrote:

Absolute bust, closed with no signs of opening, even on night two. $30.00 bucks flushed.

9/9/2006 - redsauced wrote:

For big fat pinot fans, probably will mellow in a year or so, but now spicey, cinnamon, very distinct cherry fruit, with some bold tannins throughout. GReat with barbeque chicken.

8/31/2006 - redsauced wrote:

very cherry baby, kinda of unique in a way, but not overly complex. Nice tri tip wine.

8/27/2006 - redsauced wrote:

Anyone have another I can buy? The kind of wine you miss before the glass is empty. In perfect form, with a touch of peet! If I had another I would not wait.

8/27/2006 - redsauced wrote:

Never heard of high score for rose, but this is FABULOUS. Do not waste on burgers. Needs the finer side of barbeque, actually doesn't need food at all. Dry, a bit sweet. Best rose I ever had.

8/6/2006 - redsauced wrote:

supple, soft, very drinkable now.

7/31/2006 - redsauced wrote:

A monster in the making, my second, but the others will wait in the cellar. You know it's a year or 2 too soon.

7/31/2006 - redsauced wrote:

Nice chard, but 25$ I don't know. Not that special really, not one element really stands out here.

7/28/2006 - redsauced wrote:

not much, uninspring all around

6/29/2006 - redsauced wrote:

9.00 buck, screw top barbeque red, pretty decent. Will last an extra two days if you chill it in between. Just needs 15 minutes to unchill. Why not drink this and save the good stuff for later........?

6/25/2006 - redsauced wrote:

Really took ages to open up. Sometimes at a dinner party you don't have all night. Nice fruit eventually, but too hot for most of the meal.

6/23/2006 - redsauced wrote:

Took a shot on a very old chard thinking it would be done. It is not done. White peach, floral notes, golden color, super toasty vanilla. a little heavy oak wise, but very mature and drinkable.

6/21/2006 - redsauced wrote:

shocker, very svelt, smooth classy blend. Ready right now! Decant 1 hour and enjoy with filet mignon. I"m stunned at how good I feel from this 15.00 bottle.

6/21/2006 - redsauced wrote:

Jumped the gun, and paid the price, after a couple hours the fruit showed nicely, but this needs a year.

6/12/2006 - redsauced wrote:

Tasty all purpose grenache, typical Spanish value. How do they do it?

6/7/2006 - redsauced wrote:

Just had another with grilled soyvey flank steak. As good as ever.

6/7/2006 - redsauced wrote:

Nice blend, dependable, tannic, good 20 buck food wine. But, really would be better set down a bit. Seems retailers are pushing too hard to drink now. I might let my last one wait a year.

5/29/2006 - redsauced wrote:

A gift from a trusted friend. Was cellared, but this guy is way past it. Vegetal, with zero finish. A bust. For people who want to study wine only.