2/6/24, 7:33 AM - DC, No decant, and I pretty much popped and poured, but did pass at least one glass through Vinturi. All three of my bottles had sediment, and mostly in the last pour. The fine meshed Vinturi screen did a good job of filtering that out.
2/27/24, 8:23 AM - Ghengis88 you're welcome, and hope this helps.
1/21/24, 12:39 PM - Agreed. Had the 2016 which had great fruit and was maybe two steps better than this 2018. Enjoyed this and was a pleasant surprise. I'd continue to purchase this especially if another good vintage comes along.
1/21/24, 9:08 PM - Checked my CT reviews and only found 2017 notes, my apologies, but I swear that I've also had 2016 and though highly of it too.
1/18/24, 4:42 AM - Thanks Skotto for the input. Other than encountering a wine that is obviously flat, the bubbles are the hardest for me to evaluate, as they don't persist and decrease over time.
6/22/23, 11:56 AM - EMA Zurich, but of course. Had the new 242 and it was ok too. But the front runner right now, and it isn't readily available or a big house but in the same price range of what I'm comparing, is Bereche. That wine (the VV) is just good, even at the lowest level release.
6/27/23, 10:30 AM - Goldstone, than might be the next one in the on deck circle. Will try before years end for sure.
3/11/23, 11:52 AM - You'll be alright if you keep a stiff upper sip.
1/19/23, 5:52 AM - Thanks for the info. Like the two prong and corkscrew combo. Did get sticker shock though.
3/8/22, 4:12 AM - Thanks for clarifying this, as I've often wondered about the difference or if I was perhaps imagining this.
10/8/21, 6:20 AM - Thanks for the feedback on my comment, checked out the producer link you sent, looks like they do their best to minimize fermentation and barrel processes from getting in the way of the fruit.
2/9/21, 9:22 AM - Thanks for the feedback, Jake, as long as it's not three on a match, I'm good. And no, wasn't a bad little bottle. I see you have also tried the 2005 Georg Albrecht Schneider Niersteiner Hipping Riesling Auslese Now that one is a step up for me from this producer and I liked also. When I asked the sales guy for a good pick, he cited that one, saying they are just now releasing this, and an aged Auslese for around $20 was a good buy. I also see you had issues with the cork. I thought I was the only one who think German corks suck. It seems I have the worst luck with them, and I don't know now if they buy them on the cheap, like only an afterthought, or something in the wines, maybe the high sugars, are perhaps the cause. I admit where I store I have the temperature but not the humidity, but still, German wine corks are just the wurst. Fortunately, bad cork and all, the wine was not affected.
6/11/20, 10:39 AM - Thanks for the additional info on this wine; I was not aware of the aging difference between Jura whites and reds. Re-read my post, lots of spell check corrections I didn't see, my bad there. Based on what I experienced with this wine, in agreement that this should be consumed within 10 years.
4/13/20, 4:54 PM - I say go for it.
4/19/20, 3:21 PM - at 20+ years, I say definitely try one, then gage your drinking expectations for the other two on that.
10/3/19, 1:10 AM - Thanks Ravi for informing me, it was a mistake, I went back and revised.
4/9/19, 7:40 PM - i agree, a good wine that was better than i expected.
8/9/19, 1:29 PM - I think it is accurate. My preferences for pinot wines (both France and US) is to hold for about 10-12 years, then try them, because the site/soil components have matured and stepped forward, making them more in balance with the initial fruit. I know French burgundies on sites such as CT and professional review sites state they can age longer than the American pinots, but I would be hard pressed to age pinots more than 15 years. All the development I want from this wines seems to have occurred by then.
9/25/17, 5:01 AM - my bad, thanks
4/23/17, 8:07 PM - Thanks for the comment. What good is a well made wine if the winery cheap out on the cork and it's bad? Some of the worst I've run into are used in German wines, and i also shake my head when I encounter a bad one from Spain, home of cork.
12/13/16, 5:29 AM - No, just had the cork in and th bottle sat on the kitchen counter for all that time. That's what impressed me.
10/10/16, 7:23 PM - Thanks WS, just so you know, I haven't given up on this producer. to much good reviews both on CT and press. Would try again but perhaps drink at a younger age.
10/9/16, 10:26 PM - This was popped and poured first day but left about a good half bottle for the next two days, and its this later sampling that the better qualities of the wine emerged.
3/10/15, 6:46 PM - I am glad to hear that my review gave you some insight on how your wines are doing at this point in their evolution. I've noticed that the sediment has settled nicely out to the glass of the bottle which tells me there was some evolution of this wine occurring. Treat yourself to one now.
6/19/14, 8:11 PM - 6/13/14. Cork broke in half, darn gimp cork, but pulled the rest out and no integrity lost. Very aromatic; was at the other end of the counter looking for glasses and I smelled it. Very fruit. cork stained deeply and close to black. taste: very bright, almost like a Granache, but then thicker flavors arose. Reacted with sides and front of tongue. The few other brunello's i've had did not taste like this to Ct users comments about being modern style might be accurate. But a real good wine. This is like the ultimate food wine. I usually use that term to be generous and fair to a average wine, but it's apparent this would pair extremely well with many types of food. Now tasting tannins; thought they were non-existant at first but what I mistook for brightness is drying on the surface of the tongue. Nice acidity too. It's been opened now for a half hour and perhaps this is why I can now detect tannins. Legs running in waves and the first wave very fast and almost all tears reached the surface of the wine at the same time. Consecutive waves running much slower. Flavors are concentrated on tongue and cheeks. Will be intrigued how this will further mature as at ten years now and doesn't feel like it's settle down or smoothed out yet. Feel like there is a lot here to come together. Enjoying this and awaiting each new sip. Only concern is...will the fruit I initially tasted but has receded go the distance? Recommended and a good five years before I may sample the next.2nd to 3rd night: has greatly improved, the bright acidity and the tannins have clicked further into balance and the fruit has come forth in a big way. one of the nicer wines I've had in a while. Recommended and should have an interesting development ahead. 10 years more easy.
6/20/14, 7:35 PM - thanks to jdunlap and arch57 for their comments. This is first Oooch I've ever had and was greatly impressed with it.
3/27/14, 6:43 PM - I liked your comment about the bouquet almost not there for Chilean wines; found the same. Drinks more like a bordeaux blend than full throttle cab, and these are some of the most slow to open up wines I encountered. Nice comments.
12/4/13, 5:47 PM - I've always thought that this wine performs better after a day or two after opening. Reviewers who give it so so ratings seem to have had it in one sitting. I think this is one of the more structured pinots out there, and that it just needs more time in the glass to strut its stuff.
8/2/13, 9:14 PM - Perhaps it is in a dumb phase; I can't tell for sure. It felt pretty not there and I kept hoping it would be. I've had 2003 also and tried the 2005 a year or so ago, and tasted what I call the Chile profile, which to me seems to be forest and organic decomposition flavors. Think it's their soil.
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