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Comments on my notes

(15 comments on 12 notes)

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Red
1996 Château Sociando-Mallet Haut-Médoc Red Bordeaux Blend
8/24/2013 - WST wrote:
89 points
Love this on its own, but tonight it paled in comparison to the '96 Calon Segur.

  • marc d commented:

    8/25/13, 5:12 PM - How green was the '96 S-M?
    I'm sitting on 3 bottles of the 96 and 00.

Comment (See all 2 comments)
Red
2010 Coudert Fleurie Clos de la Roilette Griffe du Marquis Gamay
3/12/2013 - marc d Likes this wine:
Open and expressive, drinking great at the moment. Complex, ripe, kind of uber cru beaujolais. Lots of structure but very enjoyable even so.

  • marc d commented:

    3/20/13, 9:31 AM - I think it is very interesting in that the wine was supposedly aged in smaller oak barrels compared to the cuvee Tardive which goes into large wood.
    The Griffe is more open and accessible now then the Tardive, and doesn't really taste oaky, so I guess the wood was older or neutral. I'm not sure if the vines are different then the Tardive or just the elevage is different.
    The Griffe is really great for my taste.

  • marc d commented:

    8/25/13, 5:05 PM - That's where they all went, damn.

Comment (See all 5 comments)
White - Off-dry
2002 Domaine Huet Vouvray Demi-Sec Le Haut-Lieu Chenin Blanc
8/14/2013 - 14Frimaire wrote:
Dale's note was spot on. There were some oxidative notes, but the wine got much better as it breathed. Hard to know what to make of this.

  • marc d commented:

    8/15/13, 11:16 AM - I bought a case of this when it was released and have 8 bottles left.
    I am hoping it improves, but my last bottle was very weird and briny, with oxidation, so I have some doubts.

    I guess with Huet you never know, I am hoping for the best.

Comment (See all 2 comments)
Red
2010 Domaine Le Bout du Monde Côtes du Roussillon Avec le Temps Carignan
5/26/2013 - Rieslingfan Likes this wine:
Fresh, vibrantly fruity and with a nice earthy tinge on the finish. This is great quaffing red for a party. I enjoyed a couple of small pours from the magnum, but watched as some folks commandeered the rest of the bottle. I haven't seen magnums of anything except Champagne empty so fast. Fun wine.

  • marc d commented:

    5/28/13, 10:23 AM - Hi David,
    Do you know if this wine made with semi-carbonic maceration?

Comment (See all 2 comments)
Red
2010 Eric Texier Côtes du Rhône Villages Vaison-la-Romaine Grenache Blend, Grenache
4/3/2013 - Ben Christiansen wrote:
Tasty stuff. 100% syrah. Very vibrant. . But I think I like the Cullieron better for its smoothness and richness.

  • marc d commented:

    4/3/13, 4:22 PM - Thought this one was Grenache?

  • marc d commented:

    4/10/13, 8:48 AM - Hi Ben,
    From the Louis Dressner website on Texier:
    "I also rent around 4 ha in Vaison: 3.5 ha of grenache aged between 30 and 55 years"

    You are right, a large majority of his wines are from Syrah (or Serine).

Comment (See all 3 comments)
Red
2002 Domaine Y. Clerget Volnay 1er Cru Clos du Verseuil Pinot Noir
2/11/2013 - WST Likes this wine:
90 points
Remarkable P/Q. This improved on day 2, so I'll let my remaining bottles rest a bit. zscheiner's TN is spot on. Delicate, smoky nose and palate, sour cherry, meaty raspberry, mushrooms; silky, delicate but energetic. Love it.

  • marc d commented:

    2/12/13, 8:19 AM - So drink now, or hold and wait a bit?

Comment (See all 3 comments)
Red
2002 Bouchard Père et Fils Volnay 1er Cru Caillerets Ancienne Cuvée Carnot Pinot Noir
3/5/2011 - Chaz Bham wrote:
90 points
Elegant wine nicely bridging the traditional and modern styles. Not too surprising regarding the more "corporate" reputation that Bouchard has, part of Henriot. This wine showed nicely this evening, open and inviting with nicely integrated cherry, forest floor, integrated oak. Pleasing complexity that I would expect in a 1er. A reliable performer.

  • marc d commented:

    1/26/13, 10:21 AM - I thought the 04 I think we drank together (Erik's bottle?) was excessively oak flavored. I have the 02, maybe will give it a try. You think it will reward further aging, or drink up?

Comment (See all 2 comments)
Red
1999 Chateau Musar Bekaa Valley Red Blend
1/12/2013 - bullmrkt Likes this wine:
94 points
Whoa. My first Musar and me likey. Lollypop cherry red color, quite transparent. Big Bordeaux-like nose but with an unique exotic element to it. Lots of ripe red fruits combine with earthy elements and an amazingly smooth, almost chocolatey texture make the palate. It gracefully and slowly recedes from your palate in a long, clean finish. Fantastic.

  • marc d commented:

    1/13/13, 5:08 PM - Great note, had this wine recently and felt the same.

Comment
Red
2011 Franck Balthazar Côtes du Rhône Sans Soufre Syrah
12/22/2012 - WST wrote:
What a gorgeous wine. Fresh and exuberant, dark fruit melded with green notes, especially green olives. Silky, balanced, made for drinking now and drinking often. Crazy good wine.

  • marc d commented:

    12/23/12, 1:11 PM - Sounds good, glad you liked!

Comment
White
2010 Caves Duplessis Chablis 1er Cru Vaugiraut Chardonnay
12/11/2012 - Wicker Parker Does not like this wine:
Flabby, unfocused, with a nasty bitterness on the finish that's quite unlike the bitterness I adore in Loire chenin or certain Italian whites... It's possible that this was an off bottle but I saw no evidence of heat damage (e.g. soaked cork) and others' comments here suggest that the issues are not limited to this specific bottle. Really regretting buying 3 bottles of this!

  • marc d commented:

    12/20/12, 8:44 AM - Have you guys tried the Chablis Village from Caves Duplessis?
    That bottle has electric acidity, and is like drinking the essence of naked Chardonnay. I haven't tried the Vaugiraut and am reluctant now to open one, but the basic Chablis was the opposite of flabby.

Comment
Red
2011 Franck Balthazar Côtes du Rhône Sans Soufre Syrah
12/10/2012 - Chomsky wrote:
YUM. What a delicious young wine this is. 100% Syrah made "from young vines on decomposed granite just outside the Cornas AOC, organic methods, wild yeast fermentations" (per Chambers St.), without any added sulfur. It seems to have undergone some kind of carbonic maceration. Super fragrant with blackberry, truffle, and clay-like aromas wafting from the glass, the wine is ripe but very delicate and velvety in texture, highly finessed with lively flavors. Basically no tannins. Super glou-glou! I'm eager to try the minimally-sulfured version when it arrives later this month.

Day 2: the overt fruitiness and the lifted carbonic notes have subsided and the wine is more smoky, with a faint ashiness, though still very smooth and silky.

  • marc d commented:

    12/15/12, 11:05 AM - Hi,
    I just received mine from Chambers, and the bottle label on the front at the very bottom reads "contains sulfites". I thought I was getting the sans soufre version. Does your bottle label read differently?
    Thanks, Marc

  • marc d commented:

    12/15/12, 11:25 AM - Interesting.
    Might have to ask David L. at the store.

Comment (See all 5 comments)
Red
2003 Roagna Barolo Vigna Rionda Nebbiolo
11/27/2012 - Jack O'Brien wrote:
99 points
Near perfect Barolo. Vigna Rionda has one of the most compelling terrors and therefore always has a distinct truffle flavor to the wine. This was a textbook Barolo - unmistakable white truffle nose, with dusty cherry and strawberry fruit. Violets and dried potpourri, amazing stone and bone minerality and tannic as hell. Perfectly aged and peaking right now. Perfect structure and a this is a wine that hits you in your soul. This is why I love Barolo. Classic, traditional producer.

  • marc d commented:

    11/28/12, 9:51 AM - Thank you for the note, I remember trying this wine 3 or 4 years ago when Roagna was in town with the Dressner tour. It was beautiful, especially for the hot vintage. You recommend drinking now or waiting? I only have 2 bottles.

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