4/20/2024 - tenorselbow wrote:

Still fresh. Huge nose of strawberries and cream, cherry toffee and stewed beef. Big mouth of ripe stonefruit and cola-flavored candy. Generous finish of chocolate orange with some acid that makes it very moreish.

4/18/2024 - tenorselbow wrote:

Only slight browning. Very sophisticated nose of treated wood and lamb stew.
Very balanced mouth - all hard edges are smoothed out with good stewed fruits and acid.
Probably better 10 years ago but still has a lot of life even after being open for 4 hours.

4/11/2024 - tenorselbow wrote:

Opened for two hours. Has durif-level durability in that it tastes very young despite its 12 years (although it does have screwcap to make it even longer). Still quite closed on the nose with some molasses and figs. Intense meaty, dark-berried mouth but elegant at the same time. Long carbon paper and licorice finish. I think this will improve even more but can't be sure. Note: No sediment, which means it was overfiltered and will limit any further development.

4/4/2024 - tenorselbow wrote:

Finally visited the winery (21 years after trying my first Greenhough) and they just happened to have the previous year's vintage on the shelf.

Took about an hour to open (or for my palate to adjust). Big nose of grapefruit and buttered choko/chayote. In the mouth an interesting combination of butter, minerality and citrus. A little bit chewy in texture. Long clean lemon lime finish.

3/5/2024 - tenorselbow wrote:

Aired this out for a couple of hours and did improve quite a bit. Excellent pairing with lamb chops. Big nose of crushed dark berries, violets and pommel horse sweat. Generous mouth of mulberries, aniseed and tart crust. Medium length finish of charred matchsticks and good acid.

2/17/2024 - tenorselbow wrote:

Still very youthful but less reticent than a couple of years ago. A nose of buttered lime rind and apple sauce with good height. Quite an astringent mouth (definitely needs food) of cider apples and grapefruit. Almost buttery finish of good length. Not terribly complex but all the flavors are big. I feel comfortable holding another 3 years or so before opening up the next one (although I'm happy to drink it now).

1/3/2024 - tenorselbow wrote:

Had a feeling this might reward cellaring (proved correct this time but sometimes I get it wrong), so I kept a few bottles back for the 10th anniversary.

Paired with broiled New York steak very well. Starting to get some aged characteristics - nose of carbon paper, stewed goat and dried rose petals. Still quite muted. Big mouth of huckleberry milkshake, berry fruit wrap and Portuguese tart. Shorter length finish of prunes and lime rind.

Some sediment but not a lot for a 10 year old. I'll try opening the next one in two years time (I know I'm on my own here - a bit like Will Ferrell doing a nude run in Old School)

12/15/2023 - tenorselbow wrote:

Huge nose of lime sauted in butter (trust me, I just did that last night for a recipe), violets and freshly laundered Oxford shirts. Mouth of lime lemon sherbet, marmalade and pineapple. Long citric finish.

Probably still has years left.

12/15/2023 - tenorselbow wrote:

Huge nose with salted plums, Play-Doh, marzipan, rum fruit cake and slightly bretty (in a good way). Also a big mouth of goat stew, smoked meats and saddle sweat. Long finish of elk jerky, old library. Still a big wine despite being 25 years old.

9/14/2023 - tenorselbow wrote:

I'm a big fan of good NZ pinot and this one is up there. Surprised to find it was the second label of Mt Beautiful. This particular vintage is of a similar quality to Rockburn pinots that I've tasted.
Nice height on the nose with some stewed beef, prunes and Stilton cheese. Mouth of carbon paper, blueberries and aniseed. Medium length finish of rhubarb and sarsparilla.

6/26/2023 - tenorselbow wrote:

A big wine. Nose of apple skin, carbon paper and washed rind cheese. Sumptuous mouth of freshly squeezed citrus (mainly orange) and touch of sweetness. Excellent acid for a clean long finish with marmalade and some umami.

6/25/2023 - tenorselbow wrote:

Had it open for three nights and still very fresh. Buttery caramel apple, grapefruit nose but not detecting any kerosene. Limes, some wet rock in an intense mouth. Excellent lemon and clean acid on the finish. Good food wine.

Still very tight. I do like this a lot but wonder if it still needs a few years (even thought it's 13 years old) or if it will ever develop tertiary flavors.

6/22/2023 - tenorselbow wrote:

Very moreish. Does have some residual sugar but well-balanced by good acid.
Nose of apple blossom, caramel and potpourri. Big mouth of slate, lime cordial and lychees.
Long finish of ruby red grapefruit and a touch of umami.

6/7/2023 - tenorselbow wrote:

Vanilla on the nose, almost reminiscent of the Japanese whisky, Hibiki, with a little mocha. Lots of height in the mouth - some spice, glazed cherries, roasted cashews and good acid. Finish of licorice and oven-roasted green peppers (capsicum). Does not seem to have any aged flavors so doesn't seem like cellaring helped.

5/28/2023 - tenorselbow wrote:

Very fine sediment but not a lot for a 25 year old. Nose of old lacquered furniture, honeycomb and beef stew. Lovely texture in the mouth - fine tannins - with black olives, orange rind and licorice. Not a big wine but definitely excellent food wine. Good acid on long finish of oxtail, asparagus and Paddle Pop stick. Still a lot of life left.

4/25/2023 - tenorselbow wrote:

This did age well and could possibly continue to do so. Has changed since it was young (when it was also excellent).
Nose of tomato leaves, rhubarb and clay. Good acid in the mouth - not big but a good food wine - with red peppers, 95% dark chocolate and slight fennel. Medium length finish with medium roast coffee grounds and radish after the heat has dissipated.

2/28/2023 - tenorselbow wrote:

Very interesting Zweigelt. Lovely addition to the Finger Lakes oeuvre. Nose of antique candles, Play-doh and raspberries. Mouth of black olives and plum skins with good body. Finish of rhubarb, tea leaves and pot pourri.

2/17/2023 - tenorselbow wrote:

I do like this. Inky nose of figs and new sneakers. Mouth of papaya, plums and quality black shoe polish. Medium length finish of aniseed and limes. Interesting wine and I think 10 years of ageing has done a good service.

1/24/2023 - tenorselbow wrote:

Still drinking wonderfully. I don't believe it's developed much in the last 10 years (there is no sediment) but it's still going strong and was obviously an outstanding vintage.
Nose of play-doh, molasses, lacquered wood and strawberry popcorn. Mouth with good viognier height, quite a chewy texture for an older wine, prunes, blueberries and licorice. A long finish of toasted firewood and mimeograph fluid.

11/11/2022 - tenorselbow wrote:

Wow, I do like this one! At first, a very appealing nose but austere to taste. Like a yellow grapefruit though, after a few sips, I really got to liking it. I'm having it after dinner though, so probably goes better with food. Intense nose of apricot, play-doh (smelling that a lot lately) and Space Food sticks. Mouth of grapefruit and sourdough. Moreish finish of lemon and wholemeal bread toast. Very exciting to become acquainted with a new white grape.

11/10/2022 - tenorselbow wrote:

I would certainly class this as dry. I couldn't find the RS % but there's certainly enough acid to match the RS so that the net effect is dry (when I compare to Clare Valley riesling, which I am more familiar with), unlike some of the "dry" Washington rieslings.
Nose of creme caramel, play-doh, bandage wrap, apple blossom. Mouth of grapefruit, wet slate and lemon Fruit Tingles (lemon drops?). Long finish of dried apple and various citric fruits but not sour (more lime than lemon).

10/21/2022 - tenorselbow wrote:

I do love this wine. We also have some Judge vineyard from the same vintage but not up to this level. I think the winemaker mentioned that he started adding viognier in later vintages but I wouldn't be surprised if (judging by the nose) this had some too.
Nose of mineral bath salts, chocolate orange, caramel and Play-doh. Generous mouth of carbon paper, dried leaves and blueberry extract. Long finish of aniseed and woodshed. Excellent pairing with ramp-marinated steak.

10/8/2022 - tenorselbow wrote:

No sediment. Light on tertiary flavors but still a lot of life and well-balanced. Should go well with steak (or bison, in our case). Nose of stewed blueberries, pot-pourri and Play-doh. Deep flavors in the mouth of dark plums, charcoal and a bit of passionfruit. Medium length finish of bark and touch of tutti-frutti.

9/12/2022 - tenorselbow wrote:

Perfumed nose of nettles, dried rose petals/mandarin skin and deep forest fruits. Lighter mouth than straight syrah (perhaps because of the Xino) of rhubarb, cranberries and milk chocolate with good acid. Surprising depth on medium length finish, initially hint of cherry pop rocks, then beetroot and perhaps some chestnuts.

9/11/2022 - tenorselbow wrote:

6 hours decanting. Nose of figs, mulberries, carbon paper, and pot-pourri. Intense mouth of cherry mocha, seared blackberry tart. Medium length finish of lacquer, plum skins and wood gratings. Well-balanced and from tasting previous vintages, very excited to see how this will develop over the next 15-20 years.

9/10/2022 - tenorselbow wrote:

Nose of freshly struck matchstick, orange butter, vanilla with slight minerality. Huge burst in mouth - buttery texture, intense grapefruit, lychee and pages of a sunweathered paperback kept near the backwindow of a 1970s sedan. Long finish of lemon tart and croissant.

This was a screw cap, very fresh, should go for years yet.

8/12/2022 - tenorselbow wrote:

Not a big nose, faint rose petals, freshly rained on dirt, vitamin C tablets and cherry toffee. Lively, though lightweight, mouth of orange peel, strawberry Starburst and grapefruit. Well balanced. Good acid on the finish with beets and balsa wood. Moreish.

8/10/2022 - tenorselbow wrote:

Midweight wine with an agreeable nose of violets, cloves and bolognese sauce. Still very fruity mouth with cranberries and plums but with some good acid, so not cloying. Not a long finish but excellent balance.

7/7/2022 - tenorselbow wrote:

Even better than the first! Nose of stewed apricots, potpourri and vanilla. Big mouth of orange peel, burnt toffee and dark berries medley. Finish of old leather seats and fruit sheet.

7/6/2022 - tenorselbow wrote:

Three years after trying my first Murcia monastrell, from Jumilla, I'm trying the Yecla region for the first time and am impressed. Big nose of glazed cherries, Play-doh and just-out-of-the-oven brownies. Intense mouth of blackcurrant, plum skin and licorice. Touch of blueberries on a short finish.

5/17/2022 - tenorselbow wrote:

Very moreish. Surprising how much body it had compared with other Finger Lakes Cab Francs. Nose of milk chocolate, stewed berries, crushed insects and white pepper. Big mouth of redcurrants, mint and fruit leather. Good acid on medium length finish with blueberries, longans and sherbet.

4/17/2022 - tenorselbow wrote:

I really don't like sugar in red wine so my low score may be an overreaction. It may be made for the American palate, which seems to have sugar in all sorts of food (pizza crust?). I think adding sugar to savoury food or dry wine is like adding glitter to a drawing - it might make it stand out but in the end that's the only thing you remember. I'd love to try this wine without the sugar. I think it might be impressive but it's impossible to tell.

4/8/2022 - tenorselbow wrote:

Screw cap. Still lively. Complex nose of nettles, 95% cocoa chocolate, play-doh and prunes. Thin in the mouth but with good balance of glazed cherries, sarsaparilla, egg shell and beetroot juice. Medium length finish of blueberry cheesecake and crushed beetles.

A good match for lobster ravioli with marinara sauce.

3/31/2022 - tenorselbow wrote:

Big nose of vanilla, limes and old-fashioned candles.Intense mouth of passionfruit, tinned peach juice, sherbet, straw and granny smith apples. Long finish of baked peach and apple tart and lemon rind.
Doesn't seemed to have aged at all (It has a screw cap).

2/17/2022 - tenorselbow wrote:

For some reason these improve at about 10 years of age (also happened with another vintage). No sediment but has become more complex. Big nose of carbon paper, stewed cherries and paper-pressed dried roses. Lighter weighted mouth of blackberries, rhubarb, licorice and soy sauce. Good acid in the medium-length finish of plum skins and toasted balsa wood.

2/2/2022 - tenorselbow wrote:

Decanted 4 hours. Nose of rosewater, Kalamata olives and Play-Doh. Delicate flavours of blueberry, plumskin and balsa wood in the mouth with a good acidic Nebbiolo-type backbone. Long finish of persimmon seed and lime rind. Excellent pairing with steak.

Classy, well-balanced wine that should last quite a few more years.

1/7/2022 - tenorselbow wrote:

Monumental nose, as big as a Chardonnay nose, of minerals, 60 minute dry cleaners and stonefruit. Mouth of stewed peaches, lanolin/wool and passionfruit. Good acid in the finish of lychees, honeycomb that's been chewed for a few minutes and snowpeas.

1/4/2022 - tenorselbow wrote:

Very moreish. Lovely nose of raspberry essence, sherbet and newly-rained on earth. Substantial mouth of milk chocolate, ruby red grapefruit, blueberries and eucalyptus bark. Long finish of licorice, Maltesers and plum skins. I think I can even detect some toasted oak halfway through the finish.
Virtually no sediment leading me to believe that is not going to develop much further.

1/3/2022 - tenorselbow wrote:

Just a hint of Brett but in a good way. Nose of rhubarb, Camembert and matchsticks. Starting to age very nicely in the mouth. Prosciutto, figs and fennel. Long finish of pear skin in custard, carbon paper and passionfruit. Maybe a touch too much acid in the finish. Didn't try it but I imagine this would pair well with pork or veal, perhaps even eggplant parmigiana.

1/3/2022 - tenorselbow wrote:

New world style Pinot. Huge nose of red velvet cake, nettles and new car leather. Big mouth of plums, hops, chocolate orange and umami. Clean medium length finish of cola and 95% chocolate.

12/9/2021 - tenorselbow Likes this wine:

Copious amounts of sediment. Opened for several hours and still improving. Fabulous noise of lacquer, honeycomb, fennel and mocha. Earthy lively mouth with good acid, more honeycomb and anise. Darrell Lea licorice and mocha on a long finish. This was a hit with the table and excellent with skirt steak, mushrooms, garlic broccoli and scalloped potatoes

11/20/2021 - tenorselbow wrote:

Still a lot of life and the aged lacquer nose is huge. Not terribly complex in a mouth of blueberries and orange peel but good balance. Medium length finish with good acid (unfortunately too much to have with a tomato based pasta dish).

11/11/2021 - tenorselbow wrote:

Pleasant drinking experience and becomes more moreish as it went along. Nose of potpourri, blackberries and salted licorice.
Mouth of papaya, old chocolate easter eggs (still good but seen better days) and aniseed.
Fairly short finish but good acid with blueberries and plum skin.
It doesn't seem to have benefited particularly from aging but it is balanced. A good food wine (lamb chops).

10/31/2021 - tenorselbow wrote:

Some sediment. Reticent nose at first but opened up with umami, orange peel and leather handbag. Still plenty of life in the mouth of light roast coffee, licorice and papaya. Finish balanced with some blueberries but not much to it - a little disappointing.

A very good food wine and a hit with lamb chops. Certainly will be good for a few more years.

10/22/2021 - tenorselbow wrote:

Lively nose of mocha, blueberries and figs. Sophisticated mouth of salted plums, castelvetrano olives and chocolate orange. Good acid in a medium length finish of orange peel and old car leather. Good balance of ripeness and acid.

7/5/2021 - tenorselbow wrote:

Had the 2007 Mead Ranch the other day for comparison and this one seems to not be aging as gracefully. Still enjoyable but a little muddled. Stewed fruit and braised ox-tail on the nose. Licorice, charcoal, mud in the mouth without much height. Medium length finish of plum skin and dried seaweed. Still a big wine but I sense (without first-hand experience) that it's past its best.

7/3/2021 - tenorselbow wrote:

Did not taste this younger. In a really good place right now. Nose of potpourri, wet slate and jaffa cake-flavored seltzer. Mouth of aged car seats, salted plums and fruit leather. Excellent balance and good with lamb chops. Long finish of matchstick wood and dried mangoes. My wife said "yum".

6/16/2021 - tenorselbow wrote:

Looking at the colour, I thought it was gone. It's the colour of whisky and the taste is actually reminiscent of a 12 year old whisky with less alcohol and more sugar.
Still going strong and improved by the 3rd night. Has the complexity of a vintage port - perhaps the white grape version of it.
Nose of caramelised figs, buttery toffee and vanilla essence. Mouth of marmalade, Castlemaine rock, peanut brittle and plum pudding. Excellent acid on the long finish of orange blossom and orange peel.

5/1/2021 - tenorselbow wrote:

Had a few bottles of this but it needed a roast lamb dinner to really let it shine. Needed a good three hours or so of airing.
Smallish nose of blackberry cheesecake, velvet cushions and Play-Doh. Mouth of salted plums, aniseed and chestnuts. Medium finish of cranberries and sawdust-encrusted woodworking bench.

3/13/2021 - tenorselbow wrote:

In a good place right now. Tasting notes on current release say cellar up to 20 years (couldn't find it for this vintage) and I would believe it. Still very fresh. Nose of berry soup, Play-Doh and dark roast coffee. Substantial mouth of mocha and peaches, good viscosity, slightly metallic and perhaps a bit too much acidity. Quite a big finish of 95% dark chocolate, canned apricots and carbon paper. Interesting wine. No sediment.