Comments on my notes

(85 comments on 72 notes)

1 - 50 of 72 Sort order
White - Sparkling
N.V. Roederer Estate Brut Anderson Valley Champagne Blend
3/26/2020 - GSM Chef wrote:
Miss labeled, was a rose
  • randyjc commented:

    3/27/20, 3:59 AM - There is a private consumption note section that only appears to you if you want to record something like a wine being mislabeled or flawed or drank at a party with your friend Joe or something like that. That it was mislabeled is not useful information for someone trying to learn something about the wines by reading CT notes. I hope you accept this suggestion in the spirit in which it is given and I hope you are staying well in these bizarre times.

Red
2011 Olga Raffault Chinon Les Picasses Cabernet Franc
3/17/2020 - randyjc wrote:
90 points
This is just right except for some slightly off funkiness, though that faded away as the wine warmed and was open a couple hours. Overwhelming dusty green pepper but the fruit is cherry and the acids are moderate. Just lovely. Goes great with pandemics.
  • randyjc commented:

    3/19/20, 6:43 PM - Gallows humor. I looked at your notes - you must be a bit of a fan of the Olga Raffault, as am I. I've had such spectacular wines from Raffault, especially those around 15 - 20 years. Just fantastic aging wines.

Red
2017 Quilceda Creek CVR Columbia Valley Red Bordeaux Blend
1/17/2020 - mwicheta wrote:
I entered the wrong Year
  • randyjc commented:

    1/17/20, 12:28 PM - And the wine??

Red
2015 K Vintners Syrah Powerline Estate Walla Walla Valley
11/27/2019 - sjmiller wrote:
96 points
$50.
  • randyjc commented:

    11/27/19, 11:20 AM - Is that a favorable or unfavorable comment on the wine?

  • randyjc commented:

    11/27/19, 4:19 PM - Points don’t mean much - I’m more interested in descriptions.

Red
2006 Quilceda Creek Cabernet Sauvignon Columbia Valley
8/26/2019 - ogres3 Likes this wine:
92 points
Poured due to a sibling from Seattle visiting. Very pleasant smooth fruit. Not as bold as other vintages. Good finish. Sibling made no comment on the wine. Next time it's Boone's Farm for him.
  • randyjc commented:

    8/26/19, 3:41 PM - Some siblings just aren't Quilceda-worthy! I have three.

Red
2006 Riecine Chianti Classico Riserva Chianti Classico DOCG Sangiovese Blend, Sangiovese
11/7/2015 - Bill Bucklew wrote:
flawed
Was very similar to the last bottle, great acidity with bright red fruit, excellent food wine
  • randyjc commented:

    8/25/19, 12:46 PM - I'm puzzled - sounds good from the description yet it's marked as flawed?

Red
2017 Domaine Perrachon Juliénas Château de la Bottiere Gamay
7/30/2019 - Nojomoschwa Likes this wine:
92 points
Wow that was good. Just incredible value for $13+ from Garagiste. Already drinking well with a little bit of a chill.
  • randyjc commented:

    7/31/19, 5:07 AM - I agree the wine is a good value.

  • randyjc commented:

    7/31/19, 5:34 AM - Cheers.

Red
2010 Olga Raffault Chinon Les Picasses Cabernet Franc
8/17/2018 - randyjc wrote:
93 points
I loved this wine almost two years ago on first tasting. It’s even better now. A truly fantastic wine - opens with a somewhat muted nose of dusty green pepper, stone, cassis and plum. In the mouth it is ripe plum, a bit of blackberry, graphite, stone and green peppers. Soft, light-bodied, finishing with a gorgeous acidity that carries the lengthy, slightly spicy, ripe black fruit finish. Really fresh acidity first night and by the second night everything is soft, lush and totally gorgeous. A truly memorable wine. While I’m glad I still have half a case I’m thinking that’s not nearly enough.
  • randyjc commented:

    6/8/19, 1:03 PM - Thanks for the note. I just earlier today tried the 2014 of the same wine. The wine is quite good - still youthful and not pulled together but it's going to be excellent. I love the Loire Valley cab franc wines - and I think they are really versatile and good with all kinds of foods.

Red
2004 Giuseppe E Figlio Mascarello Barolo Monprivato Nebbiolo
5/26/2019 - randyjc wrote:
96 points
Opened at 9:30 a.m. to check on need to decant. On opening, I could smell the wine instantly when the cork was pulled. Brilliant nose of ripe strawberry, tangy cherry and menthol. Soft. In the mouth, luxuriously smooth, very cool-weather Burgundian. Extremely fine-grained tannins. Graceful wine. Ripe cherry with tart edge that carries a long finish. The acidity asserts itself only on the finish. Wow. Unreal. Will not decant - cork back in bottle.
Now ten hours later, dinner is ready. The wine remains remarkable - ultra-silky, pure and focused flavors, a finish with black cherry, red cherry and tar. Enough acid to carry the tarry finish nearly a minute. Brilliant wine - but next time I’ll open it just before dinner. This morning when opened it was a bit more vivid.
  • randyjc commented:

    5/28/19, 6:31 AM - Thanks to Dave ("oldwines") for the note. Much appreciated. I read the link provided - is your point that I may have been misled and that a lengthy decant (instead of simply recorking the bottle and leaving it sit ten hours) may have been a better choice? I have been concerned about an older wine disappearing on me if I decant it for very long - your views differ, I take it. Last fall I had a birth year (1953) barolo from Marchesi di Barolo that was exceptional and my friends and I marveled over it for a couple hours. It showed no signs of fading. I decanted only for sediment reasons and only about half hour before drinking then I put it back in the bottle (I like pouring from a bottle better). I also took a few minutes to look at your website - if you ever come west, I invite you to Missoula, Montana. I don't have the number or depth of your cellar but there's some good stuff down there I am always happy to share!

Red
2013 Altesino Brunello di Montalcino Sangiovese
5/26/2019 - Pinot_Geek Likes this wine:
92 points
Dark berries, tobacco and balance. Everything a Brunello should be and years ahead of it. Very nice
  • randyjc commented:

    5/26/19, 8:15 PM - So Pete is fortunate but how was the wine? Personal notes like this are easy to store somewhere other than Tasting Notes.

  • randyjc commented:

    5/27/19, 12:32 PM - So Pete was definitely lucky. Nice note. By the way, a couple days ago I drank a 2010 Argiano Brunello that was particularly. I've yet to try any of my 2013s, including the Altesino. Looks like, from your note, that it might be open for business. Was fortunate to be in Tuscany during 2013 harvest and have had high hopes for the 13s ever since.

Red
2014 Alberto Loi Cannonau di Sardegna La Mola
2/3/2019 - putter520 wrote:
88 points
First bottle we tried was corked. This one fort not. Nice fruit and medium + acid but not overly balanced.
  • randyjc commented:

    2/4/19, 11:30 AM - I enjoyed your review - but a funny question struck me. You said the wine was not overly balanced. Can a wine actually be "overly" balanced? Can anything?
    Hope you don't mind my comment - it just struck me as funny. Thanks.

Red
2010 Château de Beaucastel Châteauneuf-du-Pape Red Rhone Blend
12/18/2018 - Berge65 wrote:
Had at Kevin’s holiday blind tasting
  • randyjc commented:

    12/20/18, 4:55 PM - And the wine??? There is a place to list private notes like whose blind wine tasting you went to. Respectfully.

Red
2009 Château Pontet-Canet Pauillac Red Bordeaux Blend
12/5/2018 - jrglm wrote:
I wish there was a “I really like it” button. This wine is really everything I was hoping to enjoy in this bottle. Elegantly muscled and rich. Tons of time for this to lie down. Why not just decant a bottle and enjoy with someone you love. Or Bogart the whole bottle yourself. If you’re reading this note, you’re probably holding a few bottles. Break one out!
  • randyjc commented:

    12/6/18, 9:01 AM - I wrote a note on this dated June 8. I decanted that one two hours. It doesn't really need a lengthy decant to be fabulous. It's fabulous right now.
    To be astonishing it needs about 10 - 20 more years but that is likely to make it out-live me. I'm not going to let that happen so will likely start drinking my remaining bottles in about 2022.

Red
1953 Marchesi di Barolo Barolo Nebbiolo
Having studied previous comments here, planned to open two hours before tasting and to decant one hour before. Invited local Total Wines sommelier Nikki to join Elizabeth and me for the tasting. Fine Wines Intl advised corrosion on cap was not uncommon for 65er, but I was worried by the mess under the foil. Then, after cleaning that off, cork fell into bottle at first touch with two pronged remover!

Decanted immediately with strainer but there was minimal debris and no sediment. In the bottle, fill level was reduced to one-third of way down the molded emblem on glass bottle. Aroma and appearance good and small sips didn’t indicate any faults.

So Nikki arrives, smells from decanter and is blown away. We pour three glasses and observe and smell following Wine Folly tasting sheets for over half an hour before tasting.

I was concerned about letting it sit, but Nikki advised not to worry. When we tasted, it was exquisite. Had opened up considerably and continued to over the evening. Tannins still there, drying tongue and roof of mouth at times. Reached for my water glass. In youth, this wine must have been highly astringent. We could have opened earlier.

Appreciated the ladies especially since I’m not a sophisticated taster, for which I apologize. Nikki’s first pronouncements on smelling included caramel and anise, and tasting confirmed that. To me, Barolo reminds of Port, and this one did especially. Other tasting notes included black cherry, stewed prune, dried rose petal, hazelnut, forest floor, mushroom.

Color garnet/tawny. Held to sunlight earlier, appeared brown, copper, orange.

This wine of kings certainly not your every day, but for the special occasion YES!
  • randyjc commented:

    10/15/18, 7:08 AM - Excellent note - I enjoyed reading it and reliving my experience just a few weeks ago. I would not have been able to save my cork but for use of the Durand, inserting the worm first and then the pronged portion. I have pretty broad ranging experience with Barolo and that was helpful - there is no doubt that this wine was screechingly tannic in its youth - like for the first 40 years! I was the most surprised to find the tannins so prominent. Such a fun experience.

Red
1953 Marchesi di Barolo Barolo Nebbiolo
9/21/2018 - randyjc wrote:
96 points
The score encompasses the entire experience of drinking a 65 year old Barolo at my 65th birthday. Used, and needed, the Durand to open. The wine was surprisingly fresh, tannins still firm. Exceptionally smooth mouth feel, acidity fading a bit but still carrying the wine, returning with a spiciness on the finish. The aromatics of the wine did not show up until a couple hours into the evening - I was reticent to decant because of concern the wine would fade too quickly. Need not have worried. Red cherry flavors, spicy, some black fruit present. Incredibly long finish. A fabulous experience, money well spent. I may never again drink a wine as old as I am - so I treated this as once in a lifetime.
  • randyjc commented:

    9/23/18, 6:48 PM - Good luck with yours - I got mine through Chambers Street 2 or 3 years ago. It was quite the experience and I hope yours meets expectations as well.

  • randyjc commented:

    10/13/18, 2:35 PM - Please post a comment to let me know. I hope that it is as meaningful experience as was mine. Good luck.

White - Sparkling
N.V. Louis Roederer Champagne Brut Premier Champagne Blend
9/18/2018 - rustyRudy Likes this wine:
95 points
Drank from a half bottle to celebrate the arrival of my grandson. Anything would have tasted good but it was very tasty!
  • randyjc commented:

    9/20/18, 9:00 AM - Having toasted the arrival of two grandsons I am writing only to say congratulations!

Red
2006 Azienda Agricola Montevetrano Montevetrano Colli di Salerno IGT Red Blend
9/5/2018 - LFCHALA wrote:
91 points
In a great moment to be drunk.
  • randyjc commented:

    9/9/18, 2:04 PM - That happens to me too often.

Red
2000 Poderi Aldo Conterno Barolo Riserva Granbussia Nebbiolo
8/20/2018 - Ettocs wrote:
91 points
Tasted for Kaitlin's going to college dinner. Corrected error on first score. Wine was quite good and improved over the course of the meal.
  • randyjc commented:

    8/21/18, 8:31 AM - Was the wine flawed? In what way? A 61 is very near to being deemed "unacceptable" so I am curious as to what drove you to give that score with no explanation? But congratulations on Kaitlin's going to college.

Red
2014 Passopisciaro Etna Passorosso Etna DOC Nerello Mascalese
Pretty see through red core with some orange red at rim; after seeing a good bit of air this fills out nicely, liqueur of red fruit, tart cranberry and sour cherry with a volcanic overtone, nice depth, some wilting rose, high toned at first but have some patience with this; still quite tart on the palate, cranberry juice, high acid with a sunny ripe disposition, tannin structure is not as pronounced as the acid spine but enough fat to keep from being too lean, curious what a few years will give us.
  • randyjc commented:

    8/2/18, 12:27 PM - Good note - I wrote about this one just a few days ago. I like some of your descriptors better than mine. I think it's quite a nice wine.

Red
2014 Passopisciaro Etna Passorosso Etna DOC Nerello Mascalese
7/28/2018 - randyjc wrote:
93 points
Wow. A wine that makes me take notice, sit up and pay attention. Pie cherry and spice nose. Soft mouthfeel. Cherry rhubarb and not-yet-ripe strawberry flavors, and really beautifully aggressive acidity - keeps your attention. Drying fine tannins clamp down on the end, though they release about 20 seconds later, making me think I should buy some more of this to store away, revisit in five to ten years. Flinty minerality that is present from initial attack an carrying across the finish. Really special wine. It is a treat to take a sip of wine while reading and immediately have attention diverted - entirely - to the wine.
  • randyjc commented:

    7/30/18, 10:03 AM - Hi Tim - hope all is well. I drank this over 3 nights - the first night with pepperoni pizza and that was a lost opportunity. The only thing I think goes really well with pizza is coca-cola. Second night was this note and third night was just as good with the wine being softer and the acidity less aggressive. A pronounced note of menthol or balsam and third night it seemed much more Nebbiolo-like. I’m definitely buying a little more of it.

Red
2012 Caymus Cabernet Sauvignon 40th Anniversary Napa Valley
6/26/2018 - randyjc wrote:
86 points
At first it was all grape jelly and then it improved to be all vanilla. Seriously - that was an improvement. While better than 3 or so years ago when I first tried it, that's not saying much. It is still overpoweringly fruity and loaded with vanilla. A little hot though that calmed a bit. The underlying flavors were ok - blackberry and ripe cherry though I didn't need the cherry coke flavor. It's still a mess.
  • randyjc commented:

    6/27/18, 5:19 AM - First of all, I respectfully suggest you read your own profile since, as you say, there are no right or wrong opinions about wine and one ought to go back and reexamine wines they haven’t liked in the past to see if things have changed. Second, I was unaware that only positive comments could be posted. I am highly critical of this wine - as are many others - and I’m surely able to say so. Over the years I have had dozens of Caymus cabs, both the regular and the SS and have mostly enjoyed them. Not so with this one. Finally, I wondered the first time about bottle variation and had one more of these to drink so I tried it again. It would surely be unfair to dismiss the wine entirely on the strength of one bad bottle, no?

Red
2009 Château Pontet-Canet Pauillac Red Bordeaux Blend
6/8/2018 - randyjc wrote:
96 points
A marvelous wine - big, brash and assertive. And yet, refined and seductive and completely sexy. Beautiful nose of cassis, new leather and graphite. A bit of alcohol heat and some sweetness. The flavors are a mouthful - wow. Bold black fruit - blackberries and cassis, mint, graphite. Sweet, incredibly fine tannins that are drying only on the finish. Drinks with a higher alcohol feel though that just seems to be a rough edge at this point. Lengthy, sexy finish. I wish that I could, today, taste this wine as what it will be in 20 years. Just entering drinking window - and it drank beautifully alongside filet with green peppercorn sauce. Truly beautiful wine.
  • randyjc commented:

    6/8/18, 1:30 PM - The wine would have benefited quite a bit from a much longer decant. It's a wine that, if I were drinking it again within the next couple years, I would decant it in the morning. I also suggest making sure the serving temperature is low 60s because of the alcohol which, though stated on the bottle as 14%, seems higher.

Red
2013 Giacomo Conterno Barbera d'Alba Vigna Francia
5/28/2018 - yossarian.livez wrote:
91 points
Savory, brooding Barbera. Coravin'd day 1 and 2 and then opened. Round, open knit without being revealing. Rounded black cherry with a hint of more darkish fruit to pair with balsamic and earthier notes. Still manages levity. Nice without being overwhelmingly deep this is more ephemeral. Nice with food as well, terrifically versatile. Can see this continuing to shed fruit, but can't see why you'd wait really. Didn't really evolve more than about an hour in to any pour/opening.
  • randyjc commented:

    5/31/18, 6:00 AM - It's a good note - I had this just a couple of months ago and agree with much of what you said. As to the wine managing levity, I didn't find the wine quite as humorous.

    Thanks for writing - I really enjoy reading other people's notes on wines I know.

White - Sparkling
2012 Piollot Champagne Colas Robin Brut Nature Pinot Blanc
4/20/2018 - KeithAkers wrote:
90 points
Nose: The nose is crystalline and fragrant with sea shells, white fruits, pears, green apples, racy minerals, a touch of dough, and a good dose of white florals.

Taste: Medium - bodied with high acidity. There is a raciness to the acidity and feel with white fruits, pears, minerals, some dough, and sea shells.

Overall: This is a lovely and focused Pinot Blanc Champagne. There is a precision and lightness to it, but I wouldn’t mind even a smidge of dosage to fill it out a bit more. If one leans more towards a racy style of champagne, this is perfect for that.
  • randyjc commented:

    4/21/18, 10:07 AM - Good note, thank you. But I bet you didn't mean to refer to it a "racist style" of champagne. I'm not even sure what that might be!

White - Sparkling
1995 Charles Heidsieck Champagne Blanc des Millénaires Chardonnay
12/25/2017 - randyjc wrote:
88 points
Maybe it’s a style thing but the plush, thick richness of this wine is not appealing to me. Mature, rounded tree fruit flavors, a bit of yeastiness, but no verve or cut. Live and learn.
  • randyjc commented:

    12/28/17, 12:54 PM - I have the bottle but disposed of the foil as part of readying the bottle for recycling. Sorry.

Red
2010 Domaine Bernard Baudry Chinon La Croix Boissée Cabernet Franc
12/14/2017 - randyjc wrote:
89 points
On opening, this was too stinky and vegetal to drink. Nearly. As it warmed from cellar temperature and had some air, it became a wine of interest. The nose went from spoiling vegetables to dusty green pepper - just as it should. In the mouth it’s very light-bodied, thin feeling but not thin-tasting. It is brightly acidic, with tart cherry, chalky minerality and the dusty earth still hanging in from the nose. The finish is long with quite a nice blending of tart acidity and chalk. Intriguing - the kind of wine that makes you say “hmmm.”
  • randyjc commented:

    12/15/17, 6:12 AM - Tim - I think that holding them another 3 years is a good idea. I think some of the stray elements will integrate. But it's a fun wine to drink now - after I wrote my note I poured a bit more into the glass and spent about ten minutes with it, smelling and tasting. As that vegetal character faded, the minerality of the wine really asserted itself. I can't help but think that the extra tartness on the end will soften over time and the wine will be superb. I hope all is well with you.

  • randyjc commented:

    12/15/17, 1:34 PM - That seems like a reliable source. But 7 or 8 years from when? Today? That probably won't happen for my last couple bottles - too tempting. Thanks for the information.

  • randyjc commented:

    12/16/17, 6:02 AM - Just to enforce the “wait a while mantra we have going on here, I finished this wine last night. Unreal. It still had the dusty green pepper with tart cherry aromatics, the mouth feel was sleekly smooth and the wine was soft, chalky cherry (reminding of cool vintage pinot noir a bit) with an absolutely beautiful lingering finish of chalk, fruit and diminishing acidity but maintaining that tart chalky finish characteristic of cab franc. Using Tim’s system, this is “very highly recommended” When taking into account the price point.

Red
2010 Sine Qua Non Syrah Five Shooter Central Coast
1/15/2016 - shadow wrote:
99 points
First off, its got nose, take another sip, promises are made, leather, dark fruit, touch of dirty dream girl.
First sip, love SQN, just a little sip, palate is blitzed with a flavor attack, than left high and dry, I'm thinking all other wines suck.
Another sip, little California girl is doing the leg wrap, I'm in.
Yes, flavors are clean and distinct, like a polished Vincent on a display stand, to many details, so many delites squeezed into a small taste.
Left to rest while I are dinner, I'm back taking another sip.
Perfect balance, each sip just delivers, than vanishes, wow this is fun.
As good as this is, I'm holding back on the score, she is not going all the way yet.
  • randyjc commented:

    11/26/17, 2:19 PM - This is the most entertaining (yet informative) tasting note I have ever read on CT. Bravo!

Red
2014 G.D. Vajra Langhe Rosso Langhe DOC Nebbiolo Blend, Nebbiolo
10/19/2017 - cuffthis Likes this wine:
90 points
Consistent with previous bottles. Deep ruby in color, this wine reveals blackberry, violet, plum, anise and strawberry on the nose. The mouth feel is medium bodied with tons of fruit and soft tannins that make it so drinkable. The finish is in excellent balance with the fruit, bright acidity and soft tannins all in equal proportion. 13% abv.

Purchased for $13US, this was so delicious that my GF and I bought a case of it. The fruit on this offering is so overt it makes it hard to only enjoy 1-2 glasses. We're enjoying the second whole case of this we've purchased together.

Imported by Vajra USA, Manhasset, NY.
  • randyjc commented:

    10/21/17, 9:43 AM - Just a bit curious - why do you keep posting this same tasting note?

    I agree, mostly, with you about the wine as a lovely easy-drinker. NOthing serious about it - it just tastes good.

Red
2004 Cappellano Barolo Piè Rupestris Otin Fiorin (Gabutti) Nebbiolo
8/10/2017 - jan erik wrote:
50 points
Flaw. Bacon and sherry. Gone
  • randyjc commented:

    10/8/17, 10:52 AM - I am curious as to how or why you assign a score to a wine you find to be flawed?

Red
2010 Fattoria dei Barbi (Colombini) Brunello di Montalcino Sangiovese
10/5/2017 - Ndouglas86 wrote:
Lost in italy
  • randyjc commented:

    10/6/17, 6:59 AM - and the wine???

Red
2009 Azienda Agricola Le Ragnaie Brunello di Montalcino Sangiovese
9/13/2017 - Pinoteer wrote:
flawed
This is my first of six bottles. This COULD HAVE BEEN really good, but there was noticeable Brett from the outset, both on the nose and the palate. The fruit was overwhelmed by this funk. Consuming with food later, the Brett was less noticeable. Still, I'm not going to score this one now. Half the bottle is left, so I'll see how it is tomorrow.

No improvement the next day, so calling it...DOA.
  • randyjc commented:

    9/14/17, 7:51 AM - Two nights ago I opened one of these bottles and the brett-like smell and taste was prominent. I left it alone until last night. It was worse last night and I poured it out. Hoping it's an off bottle.

White - Off-dry
2012 Selbach-Oster Zeltinger Himmelreich Riesling Anrecht Mosel Saar Ruwer
Pnped. Blargh. This is nice on the nose with honey, honeysuckle and other flowers, chili peppers, some creamy botrytis. BUT, the palate is a hot mess - it's burly, heavy, a bit hot, and the acids are screechy. WTF? It's got some honey and sweet & sour, some tangerine - but man ... not good. I will track this tonight and over the next few days.

Update on day 2: yeah ... not good news. The acids aren't as screechy, but this is now pretty soft, and still somewhat disjointed. Possibly the 12's are in a bad place right now. Hold for at least 5 and maybe 10 and hope for the best.

Update (8/14/17): didn't try this bottle again, but after having a 2012 Merkelbach Kinheimer Rosenberg Kabinett that displayed the same disjointed sour notes, I'm going to hypothesize that the 2012 Germans have closed down and are in a nasty phase right now. Keep them buried for at least another 5 years. Maybe 10.
  • randyjc commented:

    8/21/17, 11:23 AM - I am curious what your take is on the widely disparate tasting notes on the same wine, written four years apart. Do you have a theory? Bottle variation, aging poorly, perhaps shut down as you hypothesize....?" Was giving some thought to buying a little of this wine but your note has caused concern.

Red
2013 Fattoria di Fèlsina Berardenga Maestro Raro Toscana IGT Cabernet Sauvignon
An excellent vintage for Maestro Raro, in a clean, medium>medium+ body style, with plenty of fresh acid, and vibrant tannic structure. Shows the goods to keep in the cellar for quite some time, and even though some may be tempted to sample it now, I think it deserves at least 3-4 years of sleep in the cellar, first. With time in the glass, a new combination of soil tones, with some truffle, red currant and tobacco leaf emerging. Very nice. HOLD. highly recommended

https://www.ItalianWine.blog
  • randyjc commented:

    8/1/17, 7:17 AM - Tim - Nice note. many thanks for it as I have a few bottles resting and waiting and, on the strength of your note, they will stay that way a while yet. I have in the past year had a couple of the 2008 Maestro Raro and they are quite good though far more restrained than the '13 appears to be. After a long decant, it showed quite well.

  • randyjc commented:

    8/7/17, 9:52 AM - By "coming out this way," am I assuming you mean Italy? My Outlook has forgotten your email address. Some way you can get it to me without necessarily posting it on here for the world to see? And, I have really been enjoying reading your blog posts at TWP. Those are fun. Thanks.

White
2015 Cantina Terlan Sauvignon Terlano Winkl
Opened this while cooking dinner in San Quirico, a wonderful wine to drink by itself, but I preferred it with antipasti whilst working on the main (which might sound special, but it wasn't just something across from me at the pastificcio, a whopping 20 meters away. Ok, that's special). The acids stood up well to the fat of the salame, and cheese that I was snacking on. A touch fleshy, with pronounced mineral, herb, soil and fresh peach character.; some citrus and white pepper by the second glass. I forced myself to keep half the bottle until night 2, it was as good or better. Solid,; drink now, and for the next 3-4 years. recommended

https://www.ItalianWine.blog

  • randyjc commented:

    8/6/17, 9:03 AM - I've been reading your blog - very enjoyable. And now this review/travel note. I have serious Italy envy. One of the great days in Italy last fall - walking from Pienza to San Quirico and on to Bagno Vignoni. And, I love this wine - it's so good. I only have a couple left in my cellar and I'm jealously guarding them. Per tu, buona fortuna.

Red
2013 Horsepower Vineyards Syrah The Tribe Vineyard Walla Walla Valley
7/8/2017 - f&klobisser wrote:
Geoff and Suz
  • randyjc commented:

    7/31/17, 12:36 PM - I say this as respectfully as possible - I note that most of your notes are like this one, listing who you drank the wine with or where. Please keep in mind that these are tasting notes and that this CT program has a spot to keep a private note about the wine and its consumption that works perfectly to keep your notes like this.

Red
2010 Olga Raffault Chinon Les Picasses Cabernet Franc
The nose on this is so intense, so beautifully generous; it's everything Cabernet Franc from Loire should be on the nose. Not a single sign of anything green, or peppercorn-like, fwiw. That said, the palate is just a bit thin on day 1. The reverse is true by day 3, the fruit has really settled in, the flavors are broad and deep (by Loire CF standards), but the nose is of average intensity. So, day 2 seemed to me the best fit, which is to say, many that drink this on day 1 will, in my opinion, be missing out on quite a lot. I'll be holding my 6 remaining bottles for another 4-5 years before I open any more - not so easy to do as this is really a lot of fun now, but I think the patience will be amply rewarded. 12,5% abv., thru 2035. highly recommended

Crazy value proposition; served non-blind.
  • randyjc commented:

    7/1/17, 3:42 PM - Tim - glad you tried this. Nicely done note - thanks. I really love this wine and at its price it is really hard to beat. I've been drinking quite a lot of CF as well as Nebbiolo this summer. This is the best recent vintage Chinon I have tasted. I also drank a 2009 Ca del Baio Pora Vineyard that was exquisite.

Red
2012 Caymus Cabernet Sauvignon 40th Anniversary Napa Valley
Frankenwine. You can tell that the grapes are of good quality - so i'll give them that. However, it is an over-extracted oak bomb. I would consider serving to guests who are peripheral wine drinkers because they would probably enjoy it.
  • randyjc commented:

    6/5/17, 10:06 AM - I agree with your comments and the written criticism of the wine. I do not agree with your score. Using school scoring, a 90 is either a B+ or an A-. Using the Parker scoring system, a "Frankenwine" and "over-extracted oak bomb" would be described, having been assigned a score of 90, as "An outstanding wine of exceptional complexity and character. In short, these are terrific wines." I doubt you would apply that description to this wine.

Red - Fortified
N.V. Cappellano Barolo Chinato Nebbiolo
HATED IT. Not fit for human consumption. Tastes like Quinine mixed with gin botanicals. I know you're supposed to stay open minded, but there is no excuse for this unmitigated sludge. One of the worst things I've ever consumed, once you drink it you're worried you've been poisoned....

All joking aside, this is just clearly not my style.
I'm sure if this is your thing, it is probably a respectable wine.
  • randyjc commented:

    5/29/17, 10:01 AM - If you were expecting Barolo when you drank this, I can understand your reaction. But it's not Barolo even though made, in part, from nebbiolo. Rather, it is a digestivo, an after-dinner drink. Granted, it appeals to a smaller slice of drinkers and it may well be that you would hate it no matter what you thought it was. The wine does, in fact, have quinine in it along with various spices and herbs and it's definitely bracing, though - to me - distinctive and enticing. Unless you understood what you were drinking, this isn't really a fair review.

Red
2003 Quilceda Creek Cabernet Sauvignon Washington
Overly alcoholic and flawed
  • randyjc commented:

    5/17/17, 7:20 PM - I understand the high alcohol comment. But if it's flawed, how can you score it? If it's a flawed bottle, then it's flawed, no? And because it's flawed, it's not what it was meant to be and, therefore, cannot be scored. Am I not understanding what you meant?

Red
2012 Caymus Cabernet Sauvignon 40th Anniversary Napa Valley
4/24/2017 - Bigtuna Does not like this wine:
85 points
Over extracted raisin juice, 85
  • randyjc commented:

    4/25/17, 7:48 AM - I agree with the assessment - but the score of 88 indicates a wine that is "good." I don't think it's good - at least not with the two bottles I have had. I have one more - perhaps it will be good. There must be extraordinary bottle variation with this wine.

Red
2002 Joseph Phelps Insignia Napa Valley Red Bordeaux Blend
3/10/2017 - randyjc wrote:
96 points
The last of these for me, but the perfect night to have it. I think there is no doubt the wine will be even better ten years from now but that does not in any respect lessen my wonder and appreciation last night. A gorgeous nose - cassis, spice and that distinctive Napa eucalyptus. The flavor profile is similar - though more ripe blackberry than cassis. There are layers of flavor, present with class and balance. Gorgeous mouth feel, lingering finish. Drank with friends who brought along a 2001 Casanova di Neri Tenuta Nuova. That wine, too, was brilliant.
  • randyjc commented:

    3/10/17, 3:24 AM - Thanks for the comment. I think bemoaning opening a wine "too early" seems fairly pointless - a little like complaining about having sold that Apple stock too early when you've made $100 a share on it. Instead of worrying about what the wine might be, appreciate it today for what it is. I no more have to time the "perfect" moment for consumption of any given wine than I have to correctly time the market.

White - Sparkling
N.V. Louis Roederer Champagne Brut Premier Champagne Blend
2/25/2017 - Laurentlap wrote:
50 points
Good !
  • randyjc commented:

    3/3/17, 6:30 AM - 50? On what scale? If it's the classic 100-point scale then your comment "good" does not remotely match up with the score. 50 is the bottom of the Parker and Spectator scales - a wine 50-59 by Parker is "a wine deemed to be unacceptable." I take it you did not mean that.

Red
2007 Catherine et Pierre Breton Chinon St Louans Cabernet Franc
See previous notes, and this was served out of magnum as well. wonderful example of a cab franc from this vintage.
  • randyjc commented:

    1/7/17, 12:22 PM - I think I've commented on your notes before - I really pay attention to what you write. And I'm not writing about this wine. I've been a fan of the older vintages of Olga Raffault les Piccases chinon - 1989, 1990 in particualr. But I opened and evaluated a 2010 from the perspective of age-worthiness. It is. And it's really good right now.

Red
2011 Cayuse Syrah Cailloux Vineyard Walla Walla Valley
1/6/2017 - Brian1970 wrote:
Good
  • randyjc commented:

    1/7/17, 11:17 AM - Respectfully, I remind you of a "Private Comment" section in CT that will allow you to record notes like "good" or "sold" that appear more to be a reminder to you than a tasting note expressing, for the benefit of others, your impressions of the wine.

Red
2010 Olga Raffault Chinon Les Picasses Cabernet Franc
1/4/2017 - randyjc wrote:
93 points
Impressive, even at this young age. I have had other vintages - 1989, 1990, 2002 and 2008. The older ones are gorgeous wines and this has the potential to age into something extraordinary as well. The nose is classic cabernet franc, with its smoky green pepper characteristics along with red plum. In the mouth, the wine is crisp and clean on the initial attack, light-bodied and very smooth. This crisp acid and red fruit feeling gives way to a complexity that is remarkable for a wine at this price point and that suggests a long and beautiful life. It is dark plum and red cherry. The tannins are fine and well-balanced with the acidity. The finish is lengthy, pleasantly resolving into red fruit before fading away. A really impressive wine.
  • randyjc commented:

    1/4/17, 10:03 AM - Thanks, Tim - the 1989 and 1990 of these wines are beyond beautiful. This one has great potential for aging but I imagine none of mine will live to be 25 years old. Hope all is well. Happy New Year.

Red
2009 Château Pontet-Canet Pauillac Red Bordeaux Blend
12/2/2016 - Zweder wrote:
98 points
Bordeaux: Second wines in great vintages. (Valuas): This is my 20,000th Tasting Note in Cellartracker and that should be a special wine. A few weeks ago I tasted this wine (with 100 Parker points) again, and it is really great! I have a few and many users of Cellartracker have it as well, so that is why I saved this tasting note to be my 20,000th. In the bouquet beautiful cassis, cedar, smoke and luxurious oak. On the palate enormously concentrated black berry fruits with a beautiful harmony between acidity and sweetness. Soft but powerful tannin. This is a true beauty and will probably last for at least another 30+ years. 98+
  • randyjc commented:

    1/1/17, 9:01 AM - A fitting choice for such a milestone. There are a handful of tasters on CT to whom I pay attention, no matter the wine. You are one and I thank you for that. Congratulations.

Red
2010 Boscarelli Vino Nobile di Montepulciano Sangiovese
11/23/2016 - AnseVata Likes this wine:
91 points
Typical well-produced Vino Nobile. Gentle and elegant plum fragrance. This bottle had been stored for 2 years in my cellar, and the etiquette was damaged that suggests the cellar condition was not perfect. But fortunately cork was not damaged and neither bouchonne nor brett was observed. Food paring was limited. Not only strong smelled or spicy meal but also tomato-based meal spoiled the fragrance. Next day, half-remaining wine still kept good quality.
  • randyjc commented:

    11/26/16, 8:53 AM - The attack of auto-correct, perhaps? "Whereas the etiquette was damaged by dew condensation....?" "One night decanter strengthen tunic." That was fun.

Red
2012 Caymus Cabernet Sauvignon 40th Anniversary Napa Valley
11/24/2016 - Jarndyce wrote:
Drank at Amy's - Thanksgiving 2016
  • randyjc commented:

    11/25/16, 5:14 AM - Yes, but what was the wine like?

Red
2008 Cayuse Syrah Armada Vineyard Walla Walla Valley
11/22/2016 - Roger Wilber wrote:
Wine given to Ryan Garcia
  • randyjc commented:

    11/23/16, 3:47 AM - Respectfully - there is a spot in CT for you to enter private notes such as this keeping track of where a wine went or who gave it to you or those sorts of things. That keeps those private notes separate from tasting notes which are to describe the wine.

White - Sparkling
N.V. A. R. Lenoble Champagne Cuvée Intense Brut Champagne Blend
11/22/2016 - randyjc wrote:
88 points
Great price and passable wine. Soft tree fruits - pear and a tiny bit of apricot. Some citrus component but mostly a bread dough yeasty nose and palate. Reasonably good and the price was right. But what's a champagne doing with a silly name like "Intense?" Sounds like something out of California.
  • randyjc commented:

    11/22/16, 7:32 PM - Probably so. That was good!

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