Retasted on the second day. The funky notes have all but disappeared now leaving behind a pretty big fruity nose and palate of crushed brambly cherries, dark reddish strawberries. Seems to have gained sweetness too but retains its lively acidity. Does start to remind me a bit of an NSG now with some floral / meaty character but lots of structure and oak. Much more forward looking and not as confused like a teenager at puberty when tasted yesterday. This at least has decided it wants to still be a new world pinot type and is respectably decent .
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Odd Bottle Night (Ming Kee, Macpherson Road): Actually a pretty nice wine - but is it really a Pinot? When tasted blind, guesses were all all over the place - I thought it was an old garnahca from Priorat, we had guesses for old Aussie Shiraz, someone thought Rhone - nobody thought it was a Pinot. Nose was actually really pleasant. Lots of dusty earth notes, obvious oak, some plums and a strong underlayer of sweet cherries and a little spice. Palate was quite sweet, with the cherry accent taking on a kirsch note, along with cherry cola tones and some sweet haw flakes. Plenty of extract, so the tannins were quite firmly obvious, with a bit of heat at the edges, but it was all super-lively, with very high acidity running through the palate. Finish showed more of that extraction, with wood spice and talcum powder notes mingling with rather clear, clean cherry flavours. It was the rich thickness and extracted firmness on the palate that really moved it out of Pinot zone for me. It was certainly balanced, but lacked the lithe clarity one would normally associate with a Burgundy or even a top new world Pinot. I was thinking of marking it down for that, but decided not to. Varietal fidelity aside, it was actually an enjoyable wine to drink. Quite food friendly too, this paired really, really well with smoked duck breast.
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Dinner with Frens; 8/17/2010-8/18/2010 (Ming Kee Seafood): Funky undergrowth leaves, blood and kinda rusty minerality but above all that, there are actually heavy fruity top notes of strawberries, juicy round plums and black fruits but all that had all but faded away mostly though. There is structure, kinda unorthodox but this is Parker's rendition of burgundy. We had guesses for spanish grenache blend, aged aussie syrah, and a rhone. Very interesting interpretations. I would love to see this rated by Parker himself. As odd as a bottle gets: heavy bottling for a pinot made by THE wine person of the century but not the most welcomed wine god in burgundy though.
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TN: 2001 Belle Soeurs Pinot Noir, Willamette valley, alc 14.4, $25 on sale: Advanced browning in the glass. Slightly musty and terroir driven nose. Tart and a bit too acidic initially but then spreads out smoothly across the palate. Crisp acidity throughout but moderate body and fruit and a bit short on the finish. Pleasurely but not life changing. Better with the food. I really can't see any upside potential but good with dinner tonight.
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I was first disappointed by the taste right out of the bottle because of that spritzinness found in the BF wines, but it was a completely different animal after exposure to air for 1-2 hours. Garnet, with some bricking at the rim, this was the closest to a Cote de Nuits Burgundy I have ever tasted in a new world wine. The nose and palate showed loads of black cherry and raspberry with an undercurrent of smoke and earth which I loved. The tannins were sweet and the finish was long. It was very enjoyable and perfect for drinking now.
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Wines of Oregon (Gibby's Wine Den, Geneva): Clear ruby color. This has developed very well and the aromatics are amazingly complex and kept changing. During the first five minutes in the glass one could detect sage, mushroom, earth, mint, clove, cherries, evergreen and minerals. Soft and approachable tannins, with cherries, rosemary and a briary red fruit flavor. Fairly lengthy finish. Very well done.
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This is a fantastic wine and it is reaching a peak. The nose is complex with plums and oriental spice in an earthy package. The taste explodes on the palate with flavors of ripe cherry, casis, ripe plums and earthy spice. It is a real mouthful. The finish is eternal on spicy, complex plum and cherry.
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Old World vs New World Pinots (Gibby's Wine Den): $40.95. Ruby with a slight orange tint at the edge. At first I thought this was mildly corked - there was nothing on the nose. Severe swirling brought out some barely noticeable smoky cherry and red fruit aromas. Maybe this is just really, really tight. Palate showed a small amount of red fruit and acidity. Still not sure if this is just extremely tight or if this bottle was mildly corked. Not rated.
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7/17/2020 - prestonholt Likes this wine: 87 Points
Received from an estate sale. Popped and poured with low expectations and was pleasantly surprised by it. Earthy and some fruit is still there
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3/7/2014 - Fred P wrote: 82 Points
Just didn't taste special in any way, tannic, rough finish, no sweetness. We tossed out the last ⅓ bottle.
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12/29/2013 - Fred P Likes this wine: 90 Points
A very decent west coast pinot. A little disorganized in the middle but good fruit on the front and a smooth lingering finish. Drink now.
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8/18/2010 - Alex H wrote: 85 Points
Retasted on the second day. The funky notes have all but disappeared now leaving behind a pretty big fruity nose and palate of crushed brambly cherries, dark reddish strawberries. Seems to have gained sweetness too but retains its lively acidity. Does start to remind me a bit of an NSG now with some floral / meaty character but lots of structure and oak. Much more forward looking and not as confused like a teenager at puberty when tasted yesterday. This at least has decided it wants to still be a new world pinot type and is respectably decent .
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8/17/2010 - Paul S wrote: 91 Points
Odd Bottle Night (Ming Kee, Macpherson Road): Actually a pretty nice wine - but is it really a Pinot? When tasted blind, guesses were all all over the place - I thought it was an old garnahca from Priorat, we had guesses for old Aussie Shiraz, someone thought Rhone - nobody thought it was a Pinot. Nose was actually really pleasant. Lots of dusty earth notes, obvious oak, some plums and a strong underlayer of sweet cherries and a little spice. Palate was quite sweet, with the cherry accent taking on a kirsch note, along with cherry cola tones and some sweet haw flakes. Plenty of extract, so the tannins were quite firmly obvious, with a bit of heat at the edges, but it was all super-lively, with very high acidity running through the palate. Finish showed more of that extraction, with wood spice and talcum powder notes mingling with rather clear, clean cherry flavours. It was the rich thickness and extracted firmness on the palate that really moved it out of Pinot zone for me. It was certainly balanced, but lacked the lithe clarity one would normally associate with a Burgundy or even a top new world Pinot. I was thinking of marking it down for that, but decided not to. Varietal fidelity aside, it was actually an enjoyable wine to drink. Quite food friendly too, this paired really, really well with smoked duck breast.
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8/17/2010 - Alex H wrote: 84 Points
Dinner with Frens; 8/17/2010-8/18/2010 (Ming Kee Seafood): Funky undergrowth leaves, blood and kinda rusty minerality but above all that, there are actually heavy fruity top notes of strawberries, juicy round plums and black fruits but all that had all but faded away mostly though. There is structure, kinda unorthodox but this is Parker's rendition of burgundy. We had guesses for spanish grenache blend, aged aussie syrah, and a rhone. Very interesting interpretations. I would love to see this rated by Parker himself. As odd as a bottle gets: heavy bottling for a pinot made by THE wine person of the century but not the most welcomed wine god in burgundy though.
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6/25/2010 - Yossarian wrote:
Moderate bricking, very tight, barely perceptible nose. Might improve with decanting. Not rated.
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7/27/2008 - cgrimes wrote: 91 Points
Similar to previous note. Needs decanting and vigorous swirling prior to drinking to release the residual C02.
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7/3/2007 - ssouth wrote: 88 Points
TN: 2001 Belle Soeurs Pinot Noir, Willamette valley, alc 14.4, $25 on sale: Advanced browning in the glass. Slightly musty and terroir driven nose. Tart and a bit too acidic initially but then spreads out smoothly across the palate. Crisp acidity throughout but moderate body and fruit and a bit short on the finish. Pleasurely but not life changing. Better with the food. I really can't see any upside potential but good with dinner tonight.
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3/16/2007 - cgrimes wrote: 92 Points
I was first disappointed by the taste right out of the bottle because of that spritzinness found in the BF wines, but it was a completely different animal after exposure to air for 1-2 hours. Garnet, with some bricking at the rim, this was the closest to a Cote de Nuits Burgundy I have ever tasted in a new world wine. The nose and palate showed loads of black cherry and raspberry with an undercurrent of smoke and earth which I loved. The tannins were sweet and the finish was long. It was very enjoyable and perfect for drinking now.
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11/7/2006 - AllRed wrote: 93 Points
Wines of Oregon (Gibby's Wine Den, Geneva): Clear ruby color. This has developed very well and the aromatics are amazingly complex and kept changing. During the first five minutes in the glass one could detect sage, mushroom, earth, mint, clove, cherries, evergreen and minerals. Soft and approachable tannins, with cherries, rosemary and a briary red fruit flavor. Fairly lengthy finish. Very well done.
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7/6/2006 - johnwine wrote: 95 Points
This is a fantastic wine and it is reaching a peak. The nose is complex with plums and oriental spice in an earthy package. The taste explodes on the palate with flavors of ripe cherry, casis, ripe plums and earthy spice. It is a real mouthful. The finish is eternal on spicy, complex plum and cherry.
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7/4/2006 - NeuroDoc wrote: 90 Points
during appetizer course at Corriander. a medium bodied wine with some increasing floral notes and depth that improved slighlty throught the night.
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8/25/2005 - AllRed wrote:
Old World vs New World Pinots (Gibby's Wine Den): $40.95. Ruby with a slight orange tint at the edge. At first I thought this was mildly corked - there was nothing on the nose. Severe swirling brought out some barely noticeable smoky cherry and red fruit aromas. Maybe this is just really, really tight. Palate showed a small amount of red fruit and acidity. Still not sure if this is just extremely tight or if this bottle was mildly corked. Not rated.
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12/19/2004 - lorenzo wrote: 91 Points
No formal notes taken
<Hualalai>
Sweet and tart Black and Red Cherries.
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