For me, wine isn't about an individual's perceived nuances of the wine , vanilla (new wood), apple (the malic), crushed red currants, acacia, blueberries, and such - truth to tell as we know, they seldom match up among the writers, or indeed, with me. - never really helpful save for the writer establishing tasting bona fides (no disrespect intended) -one person's blackberry is another person's blueberry, and so on, although I very much see those notes in wines off and on, and such - it is to me about the extract and balance and characteristic fruit impression. This wine tells me the Niellon estate is on the upswing after a prolonged period when it fell short of what it was before say 2000 or a bit before. Back then it was a true benchmark worth ever cent. In the interim, not so much. All said and done, however, when most of these writers who wax about the flavor characteristics of the wine, crushed avocado , etc. (I exaggerate), when they score the wine, I see over and over again that they pretty much get it right.So much for the verbiage. Getting it right is what matters. Make of it what you will. I add that without all this verbiage, how do you set yourself apart? How do you put your tasting skill on another level.? And real world, how do you put your publication on the map.
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Fine Vines Fall 2018 Portfolio Tasting (City Winery - Chicago IL): Tasting, brief note. Ripe apple and pear aromas and savory and sweet spice, plus floral notes. Similar flavors come across as ripe, then good minerality and tension middle-through-finish. Drinking very well already now.
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10/22/2021 - MJReb wrote: 92 Points
Some pear, apple and lemon, rich, good density and length, in a good shape and drinking well, not a bottle for extended cellaring I think.
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12/8/2019 - theusualsuspect wrote: 93 Points
For me, wine isn't about an individual's perceived nuances of the wine , vanilla (new wood), apple (the malic), crushed red currants, acacia, blueberries, and such - truth to tell as we know, they seldom match up among the writers, or indeed, with me. - never really helpful save for the writer establishing tasting bona fides (no disrespect intended) -one person's blackberry is another person's blueberry, and so on, although I very much see those notes in wines off and on, and such - it is to me about the extract and balance and characteristic fruit impression. This wine tells me the Niellon estate is on the upswing after a prolonged period when it fell short of what it was before say 2000 or a bit before. Back then it was a true benchmark worth ever cent. In the interim, not so much.
All said and done, however, when most of these writers who wax about the flavor characteristics of the wine, crushed avocado , etc. (I exaggerate), when they score the wine, I see over and over again that they pretty much get it right.So much for the verbiage. Getting it right is what matters. Make of it what you will.
I add that without all this verbiage, how do you set yourself apart? How do you put your tasting skill on another level.? And real world, how do you put your publication on the map.
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4/16/2019 - THECORKDORK Likes this wine: 91 Points
Great bottle of Niellon, more reductive than his wines of the past. White peach, sesame bagel, hairspray. Light lively and ready to go with a decant.
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2/26/2019 - Burgundy Al wrote:
Terlato Great Burgundy Producer Dinner (Tangley Oaks - Lake Bluff IL): Tasting, brief note. Ripe apple and pear throughout coming across as big and rich to start, then minerally from the middle forward. Very good 89-0 point potential, better to cellar another year or three+.
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10/1/2018 - Burgundy Al wrote: 90 Points
Fine Vines Fall 2018 Portfolio Tasting (City Winery - Chicago IL): Tasting, brief note. Ripe apple and pear aromas and savory and sweet spice, plus floral notes. Similar flavors come across as ripe, then good minerality and tension middle-through-finish. Drinking very well already now.
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