Comments on my notes

(14 comments on 14 notes)

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Red
2014 Domaine Drouhin Oregon Pinot Noir Laurène Dundee Hills
10/15/2018 - galewskj wrote:
89 points
Oregon... (Spoon and Stable): This was more open than I thought it would be, because I assumed it would be quite tight. In fact, it was cut from the same cloth as the 2012 Serene Yamhill that we poured alongside it. And honestly, I didn't have a favorite between those two. They were both compelling.
  • fanglangzhe commented:

    1/19/19, 6:45 PM - Interesting, I was struggling between buying the Serene Yamhill '14 and this wine which are both being offered at the same price by my local merchants. Given my limited budget, didn't want to buy both. I chose the Serene and really liked it.

White
2005 R. López de Heredia Rioja Blanco Viña Gravonia Viura, Macabeo
10/3/2015 - Anonymous wrote:
80 points
Iberian Wine Dinner (Milford, CT): Drank along with the 2004, this suffered in comparison. A bit to much oxidation, old wood and cream. An interesting wine, but this didn't have the vibrancy and general overall balance that it's older sibling possessed. To its credit, it maintained for two days without changing much, but minimal enjoyment for me.
  • fanglangzhe commented:

    12/19/16, 9:58 PM - I thought the 2005 was just as good as 2004. The avg scores on CT are also the same for both as of Dec 2016.

White
2015 Dog Point Vineyard Sauvignon Blanc Marlborough
Getting better...but that's not saying a lot. Instead of smelling of sweat, onion, and plastics (mercaptan defect?), the 2015 is more like white grapes and grapefruit with an un-clean note that can be best described as that of an empty tuna can.

Three vintages ago, this was the wine that clued me into what can go wrong with NZ winemaking. Formerly one of the best examples and expressions of Marlborough Sauvignon Blanc, It became a study for me in what can go wrong with a wine.

My estimations are something to do with reductive, anaerobic winemaking techniques possible coupled with stabilizing sulphur and further reduction due to bottling under a screwcap.

Dogpoint is not alone regarding these characteristics, It has become more apparent over the past couple years in many of what were previously quality, clean wines. I wonder even if the defects are not present at the time of bottling, but develop over the next year before opening?

I can see that people are buying and positively reviewing this wine. My assessments are made in a professional tasting room, so I understand that I will be more critical than the average consumer and I am more likely to pick apart a wine and dissect it rather than just enjoy it.

I would appreciate comment and feedback from someone more in-the-know regarding what's going on in NZ winemaking and/or in chemical defects.
  • fanglangzhe commented:

    11/17/16, 6:55 PM - Interesting, I don't get an empty tuna can smell at all. The only thing that I detect that may be off-putting for some is a slight smokey note on both the smell and the finish in the mouth. I find that pleasant and adds to the complexity.

White
2014 Casa Marin Sauvignon Blanc Cipreses Vineyard San Antonio Valley
4/16/2016 - FransS wrote:
I like boiled asparagus, but I dislike them in the bouquet of a wine. Not tasted.
  • fanglangzhe commented:

    8/18/16, 12:44 AM - What is the point of writing a review of a wine you have not tasted?

White
2015 Quinta de Soalheiro Alvarinho Soalheiro Vinho Verde
7/1/2016 - Seafoam Manor wrote:
92 points
I never thought I would say this about a Vinho Verde, but this really needs a few years or a several hour decant. At this point, this is dominated by tightly coiled lemon and lime citrus, with notes of white stone fruits peaking out with a bit of time in the glass. This is a wine of very high acidity and finishes with a strong wet stone and slate note. While this is, in the long run, probably a "better" wine than the '14, at this point, the '14 was, in the least, a totally different wine and probably more pleasant and accessible. I would give this a couple years and I think it will be pretty incredible.
  • fanglangzhe commented:

    8/8/16, 7:12 PM - Interesting. I've had several vintages of this wine at various stages of maturity and never found drinking them in their youth (within 1 year of bottling) to be worse than drinking at a mature stage (3-4 years). When young, I actually find the fruit to be more vibrant.

Red
2003 R. López de Heredia Rioja Reserva Viña Tondonia Tempranillo Blend, Tempranillo
4/17/2016 - Mirrina Likes this wine:
88 points
Clear, medium, garnet, tears, no deposit; nose: clean, med intensity, in the beginning overripe fruits, plum, cherry, some alcohol, animal notes, next dried cherry, pepper, oak notes, vanilla, sweetness, fallen leaves, leather, tobacco, flower notes, rose, liquorice, fully developed; palate: dry, acidity med+, alcohol med, tannin med, med body, med+ intensity, sweetness, black fruits, plum, cherry jam, some spice, a tint of oak, some bitterness, tobacco, leather, liguorice, finish med+. Very good, drink now, not suitable for aging. A very nice old wine, with ripe tannin, good structured and balanced, dry, strict and elegant. But for my taste the wine is a bit old, on it's decline, several years ago I would enjoy much more.
  • fanglangzhe commented:

    4/17/16, 7:08 PM - This winery releases all of their wines many many years after bottling. Unless if you're drinking straight from the barrel at their winery, you will not have a chance to drink their wines very young. Its their style and I commend them for it. Personally, I don't think the 2003 Reserva is over the hill at all. Still tastes rather young to me, actually (as of Apr 2016).

Red
2013 Apothic Red California Red Blend
Good but not to buy more.
  • fanglangzhe commented:

    3/8/16, 10:38 PM - You call it 'good' but give it 50 points? Interesting.

White - Fortified
N.V. Gonzalez-Byass Pedro Ximénez Jerez-Xérès-Sherry Viejo Noé (30 Years/Años)
Portugalia, and enjoyed by folks at the end of the meal. Really the same note as 5 years ago, 10/13/2008, and in fact the second part of the same bottle! Thus, expect durability but not evolution.
  • fanglangzhe commented:

    2/13/14, 5:16 AM - You left a half opened bottle of Noe for 5 years? Amazing discipline!

Red
2009 Pegasus Bay Pinot Noir Waipara
6/5/2013 - honest bob wrote:
87 points
From 75cl screwcap. A bit closed aromatically, but there's no mistaking this as a NZ PN; very sweet, almost sugary in-your-face red fruit entry and a monolithic, squeaky (i.e. not mineral, not layered, not structured, not tannic, not glycerine-like) mid-palate texture. 14,5% alc quite well integrated (glug, glug...); lacks acid balance for my taste. Sweet confectionery-like finish. Perhaps this will improve with 2-3 years in the cellar - if the sweetness recedes and the texture becomes more appealing, this might warrant 87-88P
  • fanglangzhe commented:

    10/23/13, 10:23 PM - Interesting, I did not find this wine to be over the top sweet fruit bomb at all. Nor did I find the 2007 vintage to be like what you described. I guess its truly an issue of different tastes.

Red
2010 Apothic Red California Red Blend
9/20/2012 - JDKWines wrote:
50 points
Sickening confection of vanilla cherry syrup. A truly, truly awful wine. If it were any worse it would start to get better again. I weep when I think of the $10 I could have spent on any number of perfectly serviceable wines from Portugal, Sicily, and southern France for the price. I'm trying to think of a wine I had that wasn't outright defective that was quite this bad. I'm stumped.
  • fanglangzhe commented:

    10/6/12, 1:19 AM - Couldn't agree more. Another reviewer rated this wine as flawed but I think he tasted a fine bottle, its just tastes that bad.

Red
2010 Apothic Red California Red Blend
2/8/2012 - Anonymous wrote:
flawed
down the drain. tasted like super sweet beet juice. undrinkable
  • fanglangzhe commented:

    6/16/12, 12:16 AM - I think your description is right on in terms of what the wine really is like. You didn't drink a flawed bottle, it just tastes like that.

Red
2010 Apothic Red California Red Blend
4/6/2012 - Jmarks22481 wrote:
67 points
It made me throw up all day.
  • fanglangzhe commented:

    6/16/12, 12:09 AM - If it made you throw up all day, your score is too generous!

Red
2009 Apothic Red California Red Blend
11/16/2011 - fanglangzhe Does not like this wine:
50 points
Totally artificial. Made me want to throw up, literally. It's just horrible. Overly sweet in a very artificial sense. Bad kool-aid spiked with foul alcohol- that's what it tasted like. If possible, I would give this 0 out 100 points.
  • fanglangzhe commented:

    6/16/12, 12:07 AM - No, it was not a faulty bottle. I just had a 2010 of this wine and it was nearly just as awful. I did score it 1 point higher (51 vs 50).

Red
2006 Bodegas Muga Rioja Reserva Tempranillo Blend, Tempranillo
4/29/2011 - dirtyharry wrote:
88 points
Not as good as the 2005, but still a good effort
  • fanglangzhe commented:

    5/30/11, 6:30 AM - Interesting comment. I've had multiple bottles of both 05 and 06 and like the 06 more. The avg rating on this site is also a bit higher for 06 although that might not be a valid comparison.

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