| Wine Type | Vintage Name Variety Locale | Date Posted Score Helpful Comments More... |
|---|---|---|
| White |
2009 Domaine Georges Vernay Condrieu Coteau de VernonViognier more |
3/20/2024 - OenoEd Likes this wine: 93 pointsOn the list at R’evolution in NOLA at $325. Short decant , then paired with snapping turtle soup and hard boiled quail eggs. Paired well, both funky, earthy, and rich . Mashing the eggs into the soup highlighted the apricot skin and the aged yolkiness of the viognier’s flavor profile. Held up through 2 hours , again showed nicely w crisped sablefish, yellow rice,pickled onions and fennel fronds. Should provide great pleasure with careful pairings for another 5-7 years; sherried notes will overun acidity soon after. |
| White |
2021 Morgen Long Chardonnay DurantDundee Hills more |
3/15/2024 - OenoEd wrote: 92 points8 mos since my last note on this, very consistent, but at this slightly young and awkward stage, showing more musk, patchouli, white pepper and new oak than my last bottle. I do believe this will be two points better in two or three years. Will drink Marine until then , his pink chardonnay for fun and with salmon, and Seth’s impressive XOmni until this comes together. Worked with fresh stone crabs tonight; anything would have, but I was quietly longing for the salinity and minerality of Marine. 1 person found this helpful, do you? Yes - No / Comments (3) |
| White |
2021 Morgen Long Chardonnay Seven Springs VineyardEola - Amity Hills more |
3/2/2024 - OenoEd Likes this wine: 94 pointsLime zest , lees, and volcanic basalt from start to finish. Plenty of acidity to balance the Lafon Puligny like richness, and Seth never lets oak dominate his wines. Im sad that the gorgeous fruit for this has been taken by Evening Land , and that Seven Springs wont be produced by Morgen Long again anytime soon. Long finish with chalk dust and mandarin. I think this vintage will drink beautifully for at least 10 years. It did benefit from a half hour decant tonight, and paired beautufully with crisped sweetbreads , capers, Italian butter, and sablefish braised in tangerine juice, miso, ginger and sweet soy. (Surf and Turf!) 1 person found this helpful, do you? Yes - No / Comments (1) |
| Red |
2011 R. López de Heredia Rioja Reserva Viña TondoniaTempranillo Blend, Tempranillo more |
2/22/2024 - OenoEd Likes this wine: 94 pointsFrom half bottle, decanted 40 minutes. Distinctive and vibrant nose, electric images from the kaleidoscopic bouquet; at once rustic but elegant, crafted by a woman born to make wine. There is mysterious organic decay here, briny and metallic, like the smell from 100 feet away of sun baked squid guts in tin cans. Black plum, dried unsweetened cherries, and red currant buried under piles of wet blackening autumn leaves and wormy earth. Slightly bitter roast cocoa beans, and the acidity of recently canned tomato sauce. Long cocoa dust finish, moderate tannins, clean, fresh, young. Her best wines are a cook’s delight, inspiring new pairings and inventive twists on the familiar, like the menudo we had tonight, over polenta, and garnished with a crispy crumble of salted and dried Viet baby crabs. I will stock up on these halves; so versatile, an exciting and affordable vintage, good till 2050. |
| White |
2022 Höpler Grüner VeltlinerBurgenland more |
2/21/2024 - OenoEd Likes this wine: 86 pointsThis is a delicious and very well made gruner, great QPR. |
| White |
2020 Château de la Ragotière Muscadet de Sèvre-et-Maine Sélection Vieilles VignesMelon de Bourgogne more |
2/4/2024 - OenoEd Likes this wine: 91 pointsPeach, petrol, and crushed white stones on the nose, a bit of musk melon too, as it warms in the glass. Very clean and bright , barely herbaceous, relative to QPR expectations. A little more of that herbal whole cluster character in the mouth, but still elegant, crisp, and medium bodied, with fresh linen flavored acidity and a long saline and peach pit finish. This 2020 is drinking beautifully now; it held up well to a porceletta rack roast, w maple, fennel and armagnac notes. Should drink this well for at least 5 years. Dont be fooled by the cost or screw top, this is serious juice, a stupid bargain!! |
| Red |
2021 Béatrice et Pascal Lambert Chinon Les TerrassesCabernet Franc more |
1/30/2024 - OenoEd wrote: 87 pointsNice note below, pyrazines is a good call: lots of beetroot, bell pepper, and wormy earth. I liked it as it opened, ten minutes in , especially with miso glazed grilled quail , where the acidity and bright red cherry fruit were able to dominate the vegetal qualities. As dinner disappeared , so did the charm of the wine. Despite interesting cedar and tobacco notes behind the brambly cherry, that slightly acrid flavor, thin midpalate, and finish of crunchy red bell pepper left me disappointed. The addition of Malbec here would have helped to provide balance, a bass note tempering the shrill cab franc discord. |
| Red |
1990 Tenuta San Guido SassicaiaVino da Tavola Red Bordeaux Blend more |
1/27/2024 - OenoEd wrote: 89 pointsLike a couple of others here, I wanted to love this wine, for what it cost I deserved more than it delivered. Decanted for an hour, and drunk over 3, it remained hearbreakingly dull , well made, well balanced and solid, but lacking energy, vibrancy, complexity, An overvalued, overhyped ,highly coveted cab blend that , at least by this bottle, was crafted for the many Americans devoted to RP, and all things Italian. Im just guessing here, but Im sure this wine’s principal market over time has been USA, and maybe tourists in restaurants seeking the familiar and famous. I just dont get it, wish I did. |
| Red |
2010 Château AngélusSt. Émilion Grand Cru Red Bordeaux Blend more |
1/26/2024 - OenoEd Likes this wine: 97 pointsRich and still primary deep black fruits, dark chocolate, silky tannins, long and maybe nearing its prime, but beautifully structured to last 30 years. Would pair perfectly with a not too spicy mole negro duck or chicken, or for dessert, with dark chocolate and blackberries. WOTN over some stiff competition: ‘90 Sassicaia, 75 Heitz MV, and Gaja Sori Tilden. Thanks Irv, Jamie, and Acker!!! |
| White |
2021 Morgen Long Chardonnay MarineWillamette Valley more |
11/15/2023 - OenoEd Likes this wine: 93 pointsI decanted this for 40 minutes before service, and kept it at about 53 degrees. I like this bottle even more than last two I noted here. Even more welcoming, so easy to love for casual drinkers, but interesting enough for we winos. The steady lees contact provides depth and weight, and is a bit too prominent, but this remains a big platter of fresh and dried peach, nectarine, and white melon dusted with applewood smoked sea salt. Its damn yummy, and perfect tonight with cherry wood grilled gochujang marinated skinless chicken thighs, chopped salad, and seared lions mane shrooms with lots of garlic and orange. Just keep heavy cream and animal fat away from this beauty, and it will shine. Kudos Seth! 2 people found this helpful, do you? Yes - No / Comments (1) |
| Red |
2015 Henri Bonneau Châteauneuf-du-Pape Réserve des CélestinsRed Rhone Blend more |
11/8/2023 - OenoEd Likes this wine: 96 pointsHenri died in 2016, so this exuberant Celestin, likely made mostly by son Marcel, is neverthess a legacy farewell and gift to Henri’s successor, and to us. This isnt and wont be the iconic ‘89, but it should compare favorably to tbe 2000 and ‘09., both delightful contributions to the CdP diaspora. Its vibrant electric acidity and primal black fruit take on sui bois and black mineral weight over 90 minutes in the glass. There must be a bit of viognier in this blend, too, with the 90% grenache, unless the ultra ripe grenache fruit took on its own lily, violet and lilac undertones. A pleasure with wagyu tartare and quail egg, but also with a perfect ris de veau prep by Chef Cindy Wolf at Charleston in Baltimore. 20-30 years of great drinking ahead, but accessible now. |
| White |
2021 Terra d'Oro Winery Chenin Blanc ViognierClarksburg White Blend more |
11/11/2023 - OenoEd Likes this wine: 87 pointsOn the list at Hoya Hotel in Tampa at $50, grossly overpriced, but I hadnt had it, and server assured me it was on the “dry side” and should work well with my chiiled tapas of “aguachile” bay scallops, and roasted garlicky octopus with baby yellow golds in a garlic aioli. Indeed it did, a clean, stony, and acidic chenin with the 15% viognier adding round if not rich texture and a hint of white florality. At $30, Id have been a happy camper, but at $50, it seemed a foolish indulgence. A nice warm climate quaffer with any shellfish, not intended for aging. |
| Red |
2021 Double Diamond (Schrader) Cabernet SauvignonOakville more |
11/10/2023 - OenoEd wrote: 91 pointsSweet new oak. vanilla bean, black pepper, lilac,,ripe black and blueberries. Almost 15% abv. Perhaps someone can stop by my headstone in 15 years and lmk if it evolved into something more than another highly extracted , new oak, Napa fruit bomb. I took a chance on this, newborn though it is, to accompany perfect short rib at Alligator Soul in Savannah. Food helped. Im done buying wines like this, but I understand its popularity in US. respect. 1 person found this helpful, do you? Yes - No / Comments (3) |
| Red |
1989 Château La Mission Haut-BrionPessac-Léognan Red Bordeaux Blend more |
10/28/2023 - OenoEd Likes this wine: 97 pointsIn prime drinking window, but this needed a full hour decant to lose bottle must and green pepper notes. This is the real deal with texture, depth, iron ore , cigar box, saddle leather and sweet black plum. 15 years of great drinking ahead. Had this with 10 day aged duck and black truffled potatoes at Lafayette in Philly. Superb. |
| White |
2013 Eva Fricke Lorchhäuser Seligmacher RieslingRheingau more |
10/27/2023 - OenoEd Likes this wine: 92 pointsConsistent with last two notes here; great longevity and QPR. Softer now than 3 or 4 years ago, probably best to drink before 2025. |
| Red |
2002 Beaux Frères Pinot Noir The Upper TerraceRibbon Ridge more |
10/24/2023 - OenoEd Likes this wine: 93 pointsCellar stored since release this 20 year old Oregon beauty is opulent and rich, beautifully balanced, tiniest hint of bricking on the rim, but still so juicy black cherry jello youthful! Id guess another 10 years of great drinking for a well kept bottle, given the primary fruit and acidity still vibrant. This was the debut release of Upper Terrace, well chosen Dijon clones on property Parker helped select. Slight sediment but “unfined and unfiltered”. pays off here with the earthy mushroom and baking spice finish. Superb with pecan shell and apple wood grilled stuffed quail tonight! |
| White - Off-dry |
2017 Peter Lauer Kern Riesling Faß 9Mosel Saar Ruwer more |
10/22/2023 - OenoEd Likes this wine: 93 pointsConsistent with my July note. Maybe a bit more round weight, without losing acidity or deliniation. Held up perfectly to a spicy green curry, shrimp and chicken. |
| White |
2011 Château La Nerthe Châteauneuf-du-Pape BlancWhite Rhone Blend more |
10/20/2023 - OenoEd Likes this wine: 94 pointsI love being proven wrong by a great bottle here. My 2020 note suggested to “drink up”, despite a 93 score, but this has improved. More chalky minerality, shortbread, and lime zest than before, but still vividly rich and acidic. The oak has integrated, less obvious. Juicy peach skin finish. 5-7 years more great drinking? Worked beautifully with fresh stone crabs and mustard sauce tonight. |
| Red |
2016 Domaine Grand Veneur Châteauneuf-du-Pape Les OriginesRed Rhone Blend more |
10/18/2023 - OenoEd wrote: 91 pointsEverything is BIG: critics scores (94-97), abv (15%), deep black color, rich body, extraction, tannin, it is pretty much the kind of Southern Rhone loved by 2017 Parker point chasers, and those hapless souls waiting years to get on SQN’s allocation list. But Krankl is a magician and pulls off BIG w grace, elegance, and drinkability. Not so much here. Nose is a joy with plenty of cassis, warm blackberry pie, wet copper and black ink, and earthy mint, but you can smell the heat. Even after 2 hours, this was still hot, despite vibrant acidity, baked black cherry, lightly stewed fruits, black granite notes, and an interesting finish of black licorice and spicy red pepper jelly. I drank two glasses over two hours, with pork chops and well seasoned mushrooms, and then just gave up. I will use the rest of the bottle for stew, after burning off some of that alcohol. 1 person found this helpful, do you? Yes - No / Comments (2) |
| Red |
2015 Ridge GeyservilleAlexander Valley Zinfandel Blend, Zinfandel more |
10/3/2023 - OenoEd wrote: 91 pointsPowerful, succulent , and mature; Ridge, always good, always reliable, but, as here, sometimes the rich and balanced black fruit, szechuan pepoercorn, cassis, and smoky black cherry wood qualities in the nose and in the mouth are delicious but not quite compelling enough to carry. the 14.5% alcohol. There is a little heat and bite mid palate to finish, and a note of piney disinfectant, likely from the Carignane. Maybe the impact of high alcohol seems less overt in 5 years; a 50/50 call, in my book. Ok to drink now, just decant it for an hour or two, and serve it with asian spiced shortribs, or charred lamb (rosemary here works great) or ribeye. I will not be surprised to rate this 2 points higher in 3-5 years. |
| White |
2015 Reynvaan Family Vineyards Viognier In the RocksWalla Walla Valley more |
10/1/2023 - OenoEd Likes this wine: 92 pointsVery slightly oxidized nose : honeycomb, freshly laundered thick flannel, white peach, orange zest, green melon rind, sawdust. Really impressive for 8 year old viognier, let alone from WA state. Viscous but not heavy, flat, or flabby. Still good acidic cut, sweet peach juice, orange bitters, pomelo, tangerine, white pepper, and an odd but delicious dried salty crustacean shell finish. Wow. Held up beautufully to a clean out the frig chicken fried rice, bok choy, flavored with ginger, thai hot sauce, orange zest , grated bottarga, and bottled teriyaki. This won’t get better, as after an hour it takes on sherried notes, but still a great treat. |
| Red |
2017 Rose & Arrow Pinot Noir Hopewell HillsEola - Amity Hills more |
9/28/2023 - OenoEd Likes this wine: 95 pointsMy third note on CT for this beauty, and she is evolving wonderfully . Yes, the first 15 minutes of bouquet could fairly be described as a little “bretty” (more so than “reduced”) but its not a much different funk than what we love in many great Rhones, old Graves, and more than a few bottles of aged Musigny and Gevrey. Of greater interest is that the power of its sweet fruit, dark minerality, and the silky persistent tannic structure quickly become more important. I actually grew to love the slight barnyard , horsesweat, talcy nose over two hours of drinking. This never seems heavy or rich, flat or monotonous; it is pure pleasure throughout the meal. This should stay great 7-10 years. |
| Red |
2019 Domaine des Roches Neuves Saumur-Champigny Clos de L'EchelierCabernet Franc more |
9/24/2023 - OenoEd wrote: 88 pointsA perfectly good wine; the bouquet deserves 91 points with its cherry, wild strawberry, violets, saddle, and earth. Needed an hour to soften and show its stuff. In the mouth, the red plum and cherry fruit flavors dominate, but this is just a little tart ,and it finishes a bit short and thin. Dusty skin tannins. But there’s enough bright red fruit acidity for it to show better with pasta and lamb chops. Ill hold the other few bottles I have for a year, and try again. |
| Red |
2006 R. López de Heredia Rioja Reserva Viña TondoniaTempranillo Blend, Tempranillo more |
9/10/2023 - OenoEd Likes this wine: 92 pointsAfter my disappointment with a half bottle noted here in November ‘22, I opened this 750 with some trepidation. After a 3 hour decant, it remained very tight, so we corked it up and tried it today. What a difference a day makes! It softened and opened, and expressed everything described in note below. After two hours, the acidity dominated and it seemed to fade. But her wines have 3 or 4 lives, , and this felt like #2., thoroughly enjoyable with wood grilled lamb chops and creamed spinach, but not yet offering tertiary notes of rusty iron, huitalacoche, and hung game that these often show after 15-20 years. Looking forward! |
| White |
2018 Domaine Henri Boillot Puligny-Montrachet 1er Cru Clos de la MouchèreChardonnay more |
9/3/2023 - OenoEd wrote: 92 pointsAt 48 degrees, needs a half hour to warm and aerate. Buttered popcorn , vanilla bean, smoked oysters, crushed shells, wet leaves. The overt oak in the nose is mitigated somewhat by the chalky minerality and white pepper which provide some balance. Yet, the meyer lemon, yellow melon and pineapple fruits still seem like they’ve been stored in new oak tupperware: you cant get away from the wood., until this comes up to 57 or so. As it fully aerates, the oak influence fades to background, a fascinating evolution. This would have been 2-3 points higher with a bit more acid and a lot less wood. Served with buttery lobster rolls on brioche buns proved that a great pairing creates its own sweet balance. Serve this to Cali Chard fans, not to lovers of Chablis, Chevalier, and Sancerre. |
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- Tasting notes: 654 notes on 544 wines
