fm1488

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  • 2012 Gianfranco Bovio Barolo Arborina

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    10/28/2018 - fm1488 Likes this wine: 92 Points

    PNP. Garnet in color. Consistent to the rim. Moderately transluscent. Thick slow moving legs indicate some body. Nose is restrained but I think it needs time to open. Elegant nose. Muted strawberry and raspberry notes. Dried leaves. Palate delivers on the strawberry and raspberry. Chewy tannins. It will age a bunch more. Really well balanced. This is not a super complex Barolo in terms of taste profile but it is really well constructed. This is a great meat wine pairing. Grilled filets tonight so it should be perfect.

    9/7/9/9/8 - 42/92

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  • 2013 Dentelles de Talabot Vacqueyras

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    10/21/2018 - fm1488 Likes this wine: 90 Points

    Clear and deep. Brick and mahogany notes. strong legs indicate body. Red raspberry on the nose. Spice but lite. Soft white pepper. Alcohol vapors. Warm. 14.5? YEs. It is 14.5. Full mouthfeel. Well structured. Red Raspberry with vanilla accents. Again, soft white pepper on on the palate. Crushed dried rose petals. Dry. Well balanced and integrated. Moderate acidity. Moderate - moderate minus on the tannin. Despite the moderate acidity and tannin, there is enough on the dried fruit and alcohol to give off a full body wine. Syrah isn't more than 20% I bet on this. Big Grenache. Ripe but dry and textured.

    8/7/8/9/8 - 40/90

    __________

    Interesting. Just looked and saw my own tasting note from two plus years back. Very different take. This thing has evolved and gained a really firm identity. This is a fantastic wine for 15 at this point in time. Wish I could get more

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  • 2012 Spell Pinot Noir Terra de Promissio Vineyard

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    10/19/2018 - fm1488 wrote: 93 Points

    This wine needs time to open. On first pour the fruit was actually more pronounced and complexity was really not there. IT was hiding. About an hour and a half open this thing is nailing CA Pinot. Color is a bit dusty. Maroon hughes that hold color to the rim so not showing too much age right now. Nose is gun metal and forest floor. Dried blackberry ad strawberry. Palate is consistent with the nose. Touches of mineral oil and basalmic vinnegar accent the palate nicely. Wine is very well balanced. Medium plus acidity. Medium minus tannins. Warm but not too warm. Finish lingers nicely and holds together. Enjoying this as an afternoon stand alone wine and it is working well. YOU HAVE TO LET IT OPEN.

    7/9/9/9/9 - 43/93

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  • fm1488 says:

    1/11/2016 3:43:00 PM - So just responding to the scoring system question. Basically I use a 50 point system and add 50 at the end which brings it in line with CT, Wine Spectator and Parker. I did kind of a spreadsheet that showed these systems out side by side and it shows what a farce a 100 point system is. CT Doesn't start scoring until a value of 70 which is below average. You have to get to 80 to be good and there is no "satisfactory". Wine Spectator and Wine Enthusiast start at 75 and 80 respectively. So the net is the first 50 points or more is just ignored by these systems. What I also don't like is the propensity for folks to score something in the high 80s or low 90s and write mediocre comments. By any of the scoring mechanisms, 90 begins Excellent or Outstanding rating so how can someone score it a 90 and then write mediocre comments? My goal is to be simple and more objective. I score 1-10 on 5 attributes. These attributes are: Appearance (Color and clarity) Bouquet Style/Character Balance Finish 8-10 is Excellent 6-7 is Good 4-5 is Satisfactory 1-3 is avoid This is really easy and the range here on 10 points makes it easy to assess. Take color or appearance. First step is to just ask myself is it bad, ok, good or excellent. That is pretty easy. Then if it's good, I just pick 6 o 7 depending on which side it is closer to. How much is missing to be really excellent? I simply score each attribute on it's own merit and add them up. 8/8/7/6/7 = 36 for instance. Adding 50 makes it a 100 pt scale which works because the other scoring systems basically ignore the first 50 points anyway. Think of it like this 5 x 6 = 30 + 50 = 80. Ergo, 30 on my scale (5 6s which is good) just makes a good wine total which is equal to 80 and ties in with the other systems pretty nicely. 5 x 8 = 40 + 50 = 90. So a 40 on my scale (5 8s for outstanding) makes a excellent and thats 90 which ties in on the 100 pt systems. I find it commical that some methods score "Excellent", "Outstanding" and "Extrordinary" all in 10 points and so subjectively. Wine Enthusiast has "Excellent, Superb, Clasic". I start excellent at 90 and guess what. 91 is more excellent then a 90 and so on. Really not worried about the descriptor. The other thing my approach does is isolate that attributes so you can't just favor a wine that you want to score well. If forces you to break it down. You can't have a wine that is truly classic or outstanding if the sum of it's parts doesn't warrant it. You may love the character or style of the wine and give it a 10 for that attribute but if the color is off or bouquet is weak or the finish is weak then it is not a great total wine. You need to isolate those issues and not let anything sway the total score. By isolating the five main experiences we all taste for, it keeps me honest. Total score is an objective add up of the five pieces.

  • fingers says:

    1/11/2016 11:02:00 AM - Hello fm, I appreciate the good notes you're writing on CT. I am curious about your 5-component scoring technique and how it differs from the 4-component method that I use. In my scoring, I use 5-pts for appearance, 15-pts for aroma, 20-pts for palate, and 10-pts for future potential and overall impression. Would you be so kind as to share how you break out your scoring components? TIA Cheers! Bob

  • fm1488 says:

    2/27/2015 11:05:00 AM - Yup. More over toward Magnolia but same vicinity.

  • texanoblues says:

    2/27/2015 10:44:00 AM - FM1488, as in Conroe/TheWoodlands?

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