Comments on my notes

(83 comments on 70 notes)

1 - 50 of 70 Sort order
White - Off-dry
2007 Joh. Jos. Prüm Wehlener Sonnenuhr Riesling Auslese Mosel Saar Ruwer
1/21/2020 - chatters wrote:
From Coravin. Sulphur with apple, honey, a slight custard apple note and a little mineral underpin. With time a little cream here as well. on the palate it has sweet ripe apple with honey, a little texture on the mid palate but overall this is surprisingly simple though balanced. Travels long. Okay.
  • ArtF commented:

    2/8/20, 10:23 AM - I like it for the balance. Straight forward, balanced and elegant, more so than the '07 W-S spatlese.

Red
2000 Château Sociando-Mallet Haut-Médoc Red Bordeaux Blend
2/1/2020 - ArtF Likes this wine:
97 points
Perfect cork, purchased as futures, professionally stored since. Pouring at cellar temp seemed just right. Lead pencil on nose and palate. some dark berry fruit, integrated tannins, very smooth. Bought cheap when everything French was discouraged here because of their opposition to U.S. invasion of Iraq (remember freedom fries?).
  • ArtF commented:

    2/5/20, 2:29 PM - I've had great luck with this case. First opened in 2018. Not a hint of green in 6 bottles so far. I've smelled a little truffle, a lot of lead pencil.

Red
2000 Collelungo Chianti Classico Riserva Campo Cerchi Chianti Classico DOCG Sangiovese Blend, Sangiovese
Holding up very well; as I imagined it would. I've been enjoying these wines (no longer distributed in USA) for nearly 20 years, and in that time they've taken their already high quality steadily higher. The color shows little sign of age, and the aromas seem to be equally divided between secondary and tertiary; there's plenty of complexity after just 45 minutes in decanter. The palate is med/med+ body with plenty of fresh acidity, fine, resolved tannins, and a med+ finish. The cork and fill on this bottle were pretty much perfect, and so based on this example, it's crested its apogee and is on a gentle, and no doubt extended, down-slope. A joy that became better with each subsequent glass. 13,5% abv., drink thru 2024. recommended+

https://www.italianwine.blog
  • ArtF commented:

    12/31/19, 12:04 PM - Thank you for the helpful post. I've had a few Italian dry rieslings and appreciate how well they go with grilled seafood. Have you recommended any?

Red
2009 Château Poujeaux Moulis en Médoc Red Bordeaux Blend
11/1/2019 - JChan wrote:
flawed
Coravin ruined my wine..
  • ArtF commented:

    12/9/19, 2:11 PM - I wonder if the cartridge was a Coravin cartridge or knock-off?

Red
2009 Di Majo Norante Biferno Ramitello Red Blend
8/31/2019 - InVinoMomentum wrote:
84 points
If you have any left - drink now. It’s past its peak.
  • ArtF commented:

    8/31/19, 1:59 PM - Much better six months ago. Hope it's shut down and will blossom again soon.

White
2014 Château Carbonnieux Blanc Pessac-Léognan Sémillon-Sauvignon Blanc Blend
6/8/2019 - ArtF Likes this wine:
91 points
Inviting fresh melon nose. Palate has lost some freshness from last year. Good for one glass. I'll wait another two years with my last bottle.
  • ArtF commented:

    8/3/19, 7:17 AM - Too bad. We loved it last year. at 4 years from vintage Back into the cellar with my last bottle.

Red
2003 Château Duhart-Milon Pauillac Red Bordeaux Blend
7/13/2019 - ArtF Likes this wine:
86 points
Perfect fill and cork. Deep ruby to rim Much different than one year ago. Very closed. Dry and acidic. Buried tannins. Ok with food. But much better after 14 hour decant. Wait another year, at least. Or hold past 2023 for full maturity.
  • ArtF commented:

    7/15/19, 10:13 AM - slip of the digit.

Red
2000 Château Sociando-Mallet Haut-Médoc Red Bordeaux Blend
6/8/2019 - Fruitsrouges wrote:
88 points
Two hour decant, disappointing especially given the exceptional vintage. Green bell pepper dominates the nose suggesting strangely for such a great vintage, that grapes were not completely light. Smooth, pleasant mouth feel with decent, medium finish. Drink now, doubt this gets better.
  • ArtF commented:

    6/9/19, 7:44 AM - If this was stored in a cold cellar, green pepper will likely get absorbed. My bottles do not show it any more. Balance suggests will last longer.

  • ArtF commented:

    6/11/19, 10:19 AM - Noticed a little green when I took my 6 out of professional storage. After a year in my own vintage keeper, the green got absorbed.

  • ArtF commented:

    6/20/19, 9:54 AM - I purchased as futures based on Decanter's en primeur rave. Recent bottles have not been green and last one had a touch of truffle next day. Should last well, but never be very complex or layered.

Red - Fortified
1985 Warre Porto Vintage Port Blend
6/11/2019 - Xavier Auerbach wrote:
93 points
Symington Vintage 2017 Presentation (NewWerkTheater, Amsterdam, NL): Bottles shipped from Oporto last week. The first one had impressive concentration, quite a meaty nose, slightly vegetal, tertiary flavours, not a lot of fruit, dark chocolate, strange overall, hot and slightly rustic finish. Solid but not elegant, and potentially incorrect (90). Second bottle much better, everything as it should be, elegant and classical port, candied fruit, citrus, milk chocolate, cedar, harmonious and complete, very good length (93).
  • ArtF commented:

    6/11/19, 10:10 AM - My bottles have very fine sediment. Decant and leave a glass in fridge for 60 days, for fun. You will be surprised at the micro-sediment that drops to the bottom of the glass.

White - Sweet/Dessert
2015 Domaine Huet Vouvray Moelleux Le Haut-Lieu Chenin Blanc
4/11/2019 - millerarner wrote:
I’m reading all the remarkably consistent tasting notes by other CT community members and feeling like a joke has been played on me. Bottle was stored properly since purchase from a reputable wine store, but the liquid inside little resembled that experienced by the others. Had medium-minus acidity at best, with high residual sugar, almost as if someone added a large dose of a well aged Sauternes to the mix. The nose was dominated by the petrol notes you’d expect from a 15 year old Riesling, with the honey and fruit only showing faintly mid palate. Had a well sealed non-pushed cork, and no sign of taint. Bizarre.
  • ArtF commented:

    5/5/19, 10:14 AM - Young Vouvray has a foxy taste. Needs 6-8 years to disappear.

  • ArtF commented:

    5/7/19, 3:05 PM - I think all the sugar helps vouvray to age, not acidity. Drink better very young or older.

White
2005 Domaine / Maison Vincent Girardin Corton-Charlemagne Quintessence Corton-Charlemagne Grand Cru Chardonnay
1/27/2019 - BradE wrote:
Over the hill, and not really drinkable.
  • ArtF commented:

    1/30/19, 1:30 PM - ouch.

Red
1997 Castello Banfi Excelsus Sant' Antimo Red Bordeaux Blend
8/5/2018 - ArtF Likes this wine:
96 points
Fill into neck and perfect cork. Agree with BAM_MAN from 2 years ago, except think 91 is stingy for a wine that drinks like a beautifully mature Bordeaux. Silky and complex. Lightly drying tannins after an hour, so no rush to drink up. Exceptional.
  • ArtF commented:

    8/9/18, 12:52 PM - Very nice surprise. Purchased at auction this year with perfect cork and fill. PS- AG just gave high praise to a '98 Fontodi Chianti Classico in Vinous.

Red
2009 Château Cantemerle Haut-Médoc Red Bordeaux Blend
4/22/2018 - JMoran999 wrote:
123
  • ArtF commented:

    4/22/18, 9:45 AM - This is a quote from a copyright review and should be moved to 'pro review' section.

Red
2003 Château Duhart-Milon Pauillac Red Bordeaux Blend
1/27/2018 - kdubler wrote:
EBLC Does Bordeaux (SLC): Was a little bit disappointed with this bottle. Drank the last one about 2 years ago and this seems to be in the decline. Not as fresh and taste a little bit overripe bordering on syrupy. Just didn't have the acid structure to balance it out. This tasted older than any of the 2001s. May have been an off bottle, but no obvious notes of a flaw.
  • ArtF commented:

    1/31/18, 12:51 PM - Needs a decant or a few more years.

Red - Fortified
1985 Warre Porto Vintage Port Blend
12/25/2017 - drdecanto wrote:
90 points
Always a treat to open an older port. I'm rarely disappointed, but not infrequently left with a sense that a particular bottle isn't delivering everything it might have at another point in time, past, future (or even present depending on storage conditions). This is such a bottle; "I think". I was left with a sense that there was more "there" at some other point in time; call it depth. Nonetheless there is a lovely nuttiness. There is a freshness. But just not much fruit-in this bottle. Perhaps a hint of white raisins.
  • ArtF commented:

    1/24/18, 9:15 AM - I felt that way, too. Left it in a decanter in the fridge for a month and got a delicate wine with lots of sweet cherry fruit. Very fine sediment took a long time to settle out.

Red - Fortified
1985 Warre Porto Vintage Port Blend
1/15/2018 - RichardsEric1 Likes this wine:
88 points
It's very good. But it's also not great. The fruit is mostly gone. The feel on it is super silky. The acidity is almost gone. I really like the nut in Earth Tones. However the lack of fruit makes it a little bit tough to work with.
  • ArtF commented:

    1/16/18, 12:03 PM - Needs to air overnight, or longer.

  • ArtF commented:

    1/16/18, 2:12 PM - Could be even better in a week or two. Lots of very fine sediment will settle out.

White
2014 Domaine Besson Chablis 1er Cru Montmains Chardonnay
1/1/2018 - amateurwino wrote:
85 points
There was definite seashell on the nose and a lean mineral palate that all pointed to Chablis , but there was something pungent on the nose that I found a bit off-putting.
  • ArtF commented:

    1/4/18, 11:46 AM - Thanks for the review. I'll cellar 2 more years and hope it just needs time.

Red - Fortified
1985 Warre Porto Vintage Port Blend
11/23/2017 - Bokajnej wrote:
83 points
Aroma: lidt blomster og citrus
Smag: frugt, blomme, peber, solbær
  • ArtF commented:

    11/25/17, 9:30 AM - Jeg fandt dette er bedre med meget lang dekantering. Mindst 24 timer. Mere er endnu bedre.

Red
2002 Château Haut-Batailley Pauillac Red Bordeaux Blend
8/8/2015 - OenophilistMN Likes this wine:
86 points
From a magnum. Crimson in the bowl with slight bricking. Classic nose of black currants and lead pencil. Tannins had softened, but this was no simple wine, nice complexity. I sensed some thinness in the middle, which the food helped mask. Glad I drank it when I did, and it is my impression that single bottles of this wine might be headed downhill.
  • ArtF commented:

    5/26/17, 2:42 PM - Based on my case of .750's, mags were likely better a few years ago and will be again in a few more.

White
2012 Kongsgaard Chardonnay The Judge Napa Valley
1/24/2017 - pianoblvd Likes this wine:
96 points
1st glass at VP, Woodside CA. No need for decant. Was offered a Grand Cru Burgundy first, but settled for 2012 Kongsgaard The Judge – more fruit forward, more to taste. Lots of tropical fruit flavor, spice, perhaps Cinnamon, very light yellow with faint greenish tint, high purity/clarity, very faint sweetness detected, no oak detected, easy and very pleasant to drink, easily a 95+ Chardonnay. Had a French Omelete for brunch with it, perfect.
2nd glass Corvidan from 1st bottle two days later. No need for decant. 2nd glass tasted more oaky than the 1st glass, as usual, the fruit and spiciness remains, and conference room at work was immediately permeated with fruit scent upon opening. Paired with Spinach/Beet/Dry Cranberry salad and grill salmon. The sweet cranberries paired with the wine extremely well, a happy afternoon at work. Still easily a 95+ Chardonnay. But will opt for a Kongsgaard for half the price next time.

The wine looks colorless colored. The legs are slow. There is no sediment in the bottle. It smells like cranberry, gooseberry, blackberry, lemon, orange, raisin, pineapple, melon, mineral, cinnamon, clove and apple blossom.
  • ArtF commented:

    1/24/17, 2:02 PM - Who can I send my resume to?

Red
2000 Château Sociando-Mallet Haut-Médoc Red Bordeaux Blend
3/8/2008 - buckeye76 wrote:
91 points
NEEDS TIME, STILL A BIT STIFF, HERBAL NOSE WITH BLACK CURRANTS. FLAVOR LIKE THE NOSE. NICE, BUT NOT BORDEAUX LIKE. SHOULD BE INTERESTING TO SEE HOW THIS EVOLVES. LONG FINISH.
  • ArtF commented:

    11/3/16, 10:31 AM - I appreciate your comments but they are distracting to read with all caps.

  • ArtF commented:

    11/12/16, 8:37 PM - 8,000 notes are more than welcome irregardless of caps.

Red - Fortified
1985 Warre Porto Vintage Port Blend
10/29/2016 - rmalloy wrote:
89 points
This port seems average and non-descript to me. Fine flavors but rather flat.
  • ArtF commented:

    10/30/16, 8:55 AM - Better after being open several weeks. Lots of minute sediment takes weeks to drop to bottom.

White
2005 Domaine / Maison Vincent Girardin Corton-Charlemagne Corton-Charlemagne Grand Cru Chardonnay
3/19/2016 - Sunny10 wrote:
flawed
oxidized.
  • ArtF commented:

    3/20/16, 1:46 PM - Unhelpful to others without indicating storage conditions. Unsure who you are mad at.

Red
2003 Château Duhart-Milon Pauillac Red Bordeaux Blend
11/22/2015 - BoireBio wrote:
65 points
13/20
VISUEL: grenat vers l'orangé
OLFACTIF: nez évolué vers le tertiaire
GUSTATIF: il offre de la matière et une bonne évolution. Les tanins sont bien fondus après 12 ans.... Quelques notes balsamiques. La finale est puissante tout en conservant une finesse.
ENSEMBLE: je donne un 13/20 ou 65/100 : je ne peux faire mieux pour ce Pauillac qui se glorifie de Grand Cru Classé. Je ne pense pas que les notes observées qui vont de 89 à 93 pour ce vin chez ceux qui l'ont noté au cours des derniers mois soient réalistes. Je trouve qu'on est pas mal plus conciliant lorsqu'on juge un GCC. On le carafe....on le bichonne, on le redéguste après 3 heures, après 2 jours et on arrive à se dire qu'il faut bien lui trouver quelque chose pour justifier le prix qu'on a payé. Pour ma part, je l'ai payé 59$ canadien en 2006 et même si aujourd'hui il doit bien valoir le double et plus sur le marché, je ne peux lui donner plus que 13/20. Le marché nous offre plein de bouteilles nettement meilleures que ce Pauillac à moins de moitié du prix. J'ai cessé d'acheter des GCC et je m'en porte très bien. On a beau vouloir noter dans l'absolu mais contrairement aux dégustateurs professionnels le prix payé versus le plaisir obtenu doit être considéré.
  • ArtF commented:

    11/24/15, 8:39 AM - These bottles may be shutting down. I will keep mine for 3-4 years more.

Red
2003 Château Duhart-Milon Pauillac Red Bordeaux Blend
11/23/2015 - EricLi wrote:
89 points
Not drinkable upon PnP. Some red fruit on the nose after a few hour decanting, but not improving on the palate. I thought it was a bad bottle and opened another one. And it was identical! Instead pouring them into the drain where I thought they belonged, I happen to have room left in the fridge and left them there overnight.

They barely improved on 2nd day, but I did see some hope as I managed to sip a few glasses.

Finally it came together a little on day 3. Red fruit with decent dose of spice. Swiveling will bring out more peppery nose. Pleasant Oak and vanilla are also present. It is quite delicate with medium finish.
  • ArtF commented:

    11/23/15, 7:18 PM - Needs a long decant or 5 more years. I'll send you my fedex account number if you want to get rid of any.

Red
2000 Château Lanessan Haut-Médoc Red Bordeaux Blend
10/11/2015 - Gymjunkie247 wrote:
flawed
Sharp and punky...tossed it down the sink
  • ArtF commented:

    10/15/15, 7:50 AM - Lots of fine sediment might have been the problem. I kept mine upright overnight and opened it about 30 minutes before pouring. It was not great, but it was enjoyable with food.

Red
2011 Alta Maria Pinot Noir Santa Maria Valley
10/14/2015 - cuffthis Likes this wine:
89 points
Medium ruby in color, this wine shows bright red fruits of raspberry, tart cherry and spice cake. The mouth feel is lighter bodied with hints of smoke and cedar as well as a subtle candied sugar element. The finish has nice lift and pulls the red fruits and acidity together in a seemless, pleasant fashion. The 12.7% abv is a nice touch.

Purchased for $15US, this is an enjoyable wine whose low abv makes it easy to drink an extra glass or two. The subtle candied or burnt sugar element in the background knocked my score down a little. Glad I bought 6 of these though at this price point.
  • ArtF commented:

    10/15/15, 7:36 AM - I'm hoping the burnt sugar candy finish will integrate over the next 6-12 months. Thanks for your review.

White - Sweet/Dessert
2003 Château Coutet Barsac Sémillon-Sauvignon Blanc Blend
5/22/2015 - king-bing wrote:
Fine but somehow less energy than I remember the last bottle. Perhaps just overshadowed by the superb 2003 Christoffel Auslese*** tonight.
  • ArtF commented:

    5/23/15, 8:05 AM - I agree. It was great very young. Now more sweet than acidic. Thanks for update.

Red
2004 Domaine Matrot Blagny 1er Cru La Pièce-sous-le-Bois Pinot Noir
5/14/2015 - dsimmons Likes this wine:
93 points
Beautiful Burgundy with earth, tobacco and smoke notes. This wine typifies what I hope for when I cellar Burgundy. Delicious and still have one more bottle to try next year.
  • ArtF commented:

    5/14/15, 10:45 AM - This was fruity and smooth when young. Became extremely green in adolescence. Glad I still have one left.

Red
2000 Château Sociando-Mallet Haut-Médoc Red Bordeaux Blend
5/9/2015 - MikeATL wrote:
84 points
Brisket, Bordeaux, and Rhones: Totally dominated by green bell pepper, to the point of being unpleasant even for a lover of Loire cab franc like me.
  • ArtF commented:

    5/12/15, 4:33 PM - Purchased a case based on an early Decanter reviewer being confident that the green note would be absorbed with time.

Red - Fortified
1977 Gould Campbell Porto Vintage Port Blend
5/10/2015 - tcosgriff Likes this wine:
88 points
Deep port color with a typical dusty port bouquet and flavor, mixed with sugar plums. The bottle sediment was incredible. I found the wine rather dense and closed. Still it is hard not to like port. I think that the ratings for this wine may be a bit high. Rating dessert wines is difficult, but finding too many flavors is always suspect. Simpler descriptions are probably better.
  • ArtF commented:

    5/11/15, 3:06 PM - I find that two or three weeks upright is not too long to clear the sediment in a port. If there is any wine left in the bottle, try revisiting in a week or two.

White
2008 Vincent Dauvissat (René & Vincent) Chablis 1er Cru La Forest Chardonnay
4/6/2015 - Harry Cantrell wrote:
88 points
Gold. Nose had a whiff of oxidation but the true Burgophiles dismissed this. Spices, slate. Taste was sharp, minerals.
  • ArtF commented:

    4/6/15, 1:51 PM - I thought it was hint of premox, but I have seen it referred to as caramel.

White - Sweet/Dessert
1989 Château Suduiraut Crème de Tête Cuvée Madame Sauternes Sémillon-Sauvignon Blanc Blend
7/9/2013 - Jeff Leve wrote:
96 points
This was my first experience with this special cuvee. I hope it will not be my last as this wine is a stunning example of Sauternes. Deep in color, the aromatics are intense with their honey drenched apricot, pineapple, caramel, custard and spicy notes. Thick, rich and intense, yet perfectly in balance with ample sweetness and acidity. Drink it now or age, this is a stellar juice!
  • ArtF commented:

    3/10/15, 8:04 AM - Jeff-- From what I can research, 1982 was the last vintage called cuvee madam creme de tete and 1989 is designated only creme de tete. Do you know if that's right?

  • ArtF commented:

    3/10/15, 10:10 AM - I had asked the CT administrator because reviews are listed both ways, and I think they should be combined.

  • ArtF commented:

    3/10/15, 3:08 PM - It costs too much for me to look for, but I was the only bidder at the last Zachy's e-auction.

Red - Fortified
1985 Warre Porto Vintage Port Blend
12/25/2014 - Claw Dee Puss wrote:
90 points
Well. I can't help but say I was somewhat disappointing with this. Of course, it's a decent enough drink, but I was expecting more - more style, more finesse, more panache, more finish. For 30 years old, intellectually, it's amazing how red and fruity it still is, but I get a lot more enjoyment from what happens in my nose and mouth than in my brain. I don't regret having it, and it's not a bad price, but 3 bottles of crusted are better value than this.
  • ArtF commented:

    12/26/14, 9:56 AM - I agree, but I have found this improves a lot with a week in a decanter.

  • ArtF commented:

    1/12/15, 11:04 AM - As an experiment, leave an open glass in fridge for 1-2 weeks. You will be pleasantly surprised.

  • ArtF commented:

    1/12/15, 11:23 AM - But only if you like port delicate and soft. After about two weeks, very fine sediment separates out into bottom of glass.

  • ArtF commented:

    1/22/15, 7:13 AM - So far, just this 1985 Warres. It was an accident. I put half a glass in back of the fridge and forgot about it for a week. Then left another half glass for a month. It was even more delicate and delicious. Very fine sediment had settled out.

  • ArtF commented:

    1/22/15, 1:02 PM - Wife used last of my bottle opened two months ago in some chicken cooking thing. But I have another for research purposes.

  • ArtF commented:

    2/24/15, 2:42 PM - Ditto with 2000 Warre's. Left in fridge 2 weeks, then overnight in glass. Lighter bodied and more delicately sweet than when first opened.

Red
1990 Château Pichon Longueville Comtesse de Lalande Pauillac Red Bordeaux Blend
2/18/2015 - Jeff Leve wrote:
88 points
Light, this seemed older than its true age with its mostly secondary nose, medium body and light, short, red fruit and spicy finish. Drink up.
  • ArtF commented:

    2/18/15, 1:26 PM - Guess 25 years is nothing to complain about.

White - Sweet/Dessert
2009 Château Doisy-Daëne Sauternes Sémillon-Sauvignon Blanc Blend
12/31/2014 - Neras Likes this wine:
94 points
I tend to like these Sauternes/Barsac young. This remain absolutely wonderful now and I am tempted to drink my bottles sooner rather than later. From 375 ml.
  • ArtF commented:

    1/1/15, 11:52 AM - Ditto. I had '09 Caillou last night and no longer as fresh as 6 months ago. Now I'll let the last bottle sleep for 3-4 years, and switch to my '09 Doisy-Daens.

Red
2009 Château Poujeaux Moulis en Médoc Red Bordeaux Blend
11/14/2014 - CManthei wrote:
92 points
Nice nose, but the fruit seems to be completely overwhelmed by medicinal aspects: band-aids, dried herbs and forest floor. A bit of dark fruit on the attack, but this just isn't really my style. Its complex and interesting, but maybe not for people who like a balance with beautiful ripe fruits. Nice coffee and toffee/caramel on the mid-palate and finish, but it comes with astringency. Although its not my favorite, my score reflects this very good effort.
  • ArtF commented:

    11/14/14, 8:24 AM - Sounds like this bordeaux has shut down. I will hold my bottles for another 4-5 years, and try one at 9 or 10 years from vintage.

Red
2003 Château Duhart-Milon Pauillac Red Bordeaux Blend
10/30/2014 - brucef wrote:
90 points
Although this has been in my cellar for six years, there was not any sediment in the bottle. This is a modern claret, and is not much like the wines of fifty years ago.
Nose reminiscent of cigar box, but it is not very intense. Tannins fully resolved, some acid backbone, not fruit forward, no heat - doesn't show any effects of a hot year, but alcohol is evident. Medium finish, smooth, but nothing special. Color very deep garnet. no orange or brown. This bottle was opened two hours before dinner and was decanted with aerating, but that was unnecessary. I'm pretty much resigned to not finding any French clarets that are made the way they were made fifty years ago and produce such enjoyment. You had to decant a ten year old bottle from any halfway decent vintage because there would be a half inch of sediment in the bottle. And the nose and mouthfeel are practically gone. I still remember wines from '62 and '66 that had a nose that you could continue to enjoy after your glass was drained. When you opened the bottle, even a third growth's bouquet would be evident immediately. But, for such a decent vintage and chateaux, this was a disappointment. If you like the modern style bordeaux you may like this. I know why my son does not hold bordeaux in high regard. In my mind this bottle was worth maybe $15, definitely not $75.
  • ArtF commented:

    10/31/14, 7:44 AM - I purchased the 2000 D-M on release and remember there was a lot of sediment in the bottle. They are not at home, so don't know what they look like at present.

White - Sweet/Dessert
1986 Château Climens Barsac Sémillon
5/4/2007 - VDLT Wine wrote:
Triomphe Offline with Jay Selman: Brown but still vibrant. Nice sweet flavors but somewhat one-dimensional. Would like to try with a fresher palate.
  • ArtF commented:

    9/22/14, 7:55 AM - Probably problems with storage. Mine are light gold.

White - Off-dry
2001 Weingut Max Ferd. Richter Brauneberger Juffer-Sonnenuhr Riesling Spätlese Mosel Saar Ruwer
7/30/2014 - Mlermontov wrote:
90 points
B-day Bash - Carlisle, BDX, Nemo and more (Danny Brown - Queens): petrol at the start but it blew off with time. Initially more apricot and peach but with air apples (yellow and red) came in. good sweet fruit in the middle, bright acidity. the finish was a bit short - even with time though it got better. this is a wine i acquired recently and it tasted a bit more aged than the ones i bought on release and have cellared. Others were noticing a bit of a old book note on the nose but i didnt see it.
  • ArtF commented:

    7/30/14, 9:02 AM - Does Danny Brown permit byo?

Red
2000 Château Sociando-Mallet Haut-Médoc Red Bordeaux Blend
5/24/2014 - Vintomas wrote:
91 points
Deep red colour. Nose with ripe blackcurrants and other dark berries (blackberries and black cherries), animal notes including meat juices, and some herbaceous notes with some developed notes in evidence. Medium+ body with good concentration of dark berries with some tart berry character, mineral, spice, and well integrated tannins. Still rather youthful but the palate is fully approachable (which is usually not the case with a young Sociando-Mallet), 91 p.
  • ArtF commented:

    5/25/14, 11:05 AM - No green pepper notes on palate?

Red
2009 Château Sénéjac Haut-Médoc Red Bordeaux Blend
4/1/2014 - slippytoad wrote:
89 points
Bottle variation. This one didn't open up as well as previous; stayed quite acidic throughout
  • ArtF commented:

    4/1/14, 8:22 AM - Maybe shutting down and need to wait 3-4 years to revisit.

White - Off-dry
2009 St. Urbans-Hof Ockfener Bockstein Riesling Spätlese Mosel Saar Ruwer
green and underripe in its aromas. almost herbal, but in a grassy, uncharacteristic way. all of its tropical notes were underripe. unusual for the vintage
  • ArtF commented:

    3/7/14, 1:42 PM - Sounds like this is now in an awkward stage. I'll hold mine for 2-3 more years.

Red
2006 Harlan Estate The Maiden Napa Valley Red Bordeaux Blend
12/29/2013 - NineteenEightyTwo Likes this wine:
91 points
Opaque, with crimson rim. Nose starts with a light floral note and quickly becomes more brooding, with ripe blueberry, cedar and ash aromas, and a pervasive flinty or slate-like stone smell. The palate is round and full of fruit, with ripe tomato and blackberry flavors, with subtle woodsy accents. The tannins are softer better-integrated than when I first tried this, but still reasonably firm and tight. This drinks well now with aeration (I decanted for three hours and consumed over another three) but may benefit from 3-5 more years in the cellar.

I respect the professionals at Harlan Estate and think they run a top-class operation from a winemaking and customer service perspective. I am gratified to support their tireless pursuit of excellence with my custom. All that said, I'm not sure this wine is worth the price. As evinced above: I like this wine; however I'm not sure I like it $150 worth. You're at or above the high end of Deuxième Cru Bordeaux at that price point, and I think I'd rather have a Pichon Lalande or a Léoville-Barton. How to resolve this? The commerical director of a winery would know; I don't.
  • ArtF commented:

    12/30/13, 8:43 AM - Interesting thought. I think the winery tries to predict how much consumers are willing to pay. We are the final arbitrators of price.

  • ArtF commented:

    1/6/14, 10:55 AM - High prices are good for the short term, but winemakers should also be concerned with loyalty from collectors such as you. You should contact them. You make alot of sense. I would, but actually, I am holding these in storage for a relative and waiting for him to open them. I've never purchased a bottle for more than $100 other than Y'quem. PS--my favorite Napa is Cakebread CS with about 20 years on it.

Red
2004 Thibault Liger-Belair Nuits St. Georges 1er Cru Les Saint Georges Pinot Noir
12/7/2013 - Dave Dalluge wrote:
flawed
This bottle was plagued by the 2004 GM disease. So sad, as this wine was absolutely stunning when tasted at the Domaine in 2006.
  • ArtF commented:

    12/7/13, 9:45 AM - I am hoping a little more time will tame that. Maybe 12-24 months?

White - Sweet/Dessert
2005 Château Climens Barsac Sémillon
11/25/2013 - Too much practice. wrote:
85 points
WS Bordeaux Tasting. Lots of marmalade on the nose and in the mouth, but I'm guessing from the lack of structure that it's semillon. Refined. But you have to like Sauternes. Reputations are smaller but wines are better in many other parts of the world. Time will put these wines in their place.
  • ArtF commented:

    11/25/13, 1:52 PM - Different, but not better. How many wines can drink well for 30-50 years?

Red
2005 Louis Latour Gevrey-Chambertin Pinot Noir
11/11/2013 - wtianseter wrote:
88 points
This bottle was the best of the batch that I have had so far. There is a nice fruity and earthy nose and the main flavor is of a tart cherry and strawberry. Body is medium and the finish is a smooth light dry tannin
  • ArtF commented:

    11/11/13, 9:48 AM - See my note on '05 Pommard. It is much better than before. Will wait on these one more year.

Red
2005 Domaine des Monts Luisants Morey St. Denis 1er Cru Monts-Luisants Pinot Noir
11/9/2013 - klezman wrote:
On PnP, slightly cooler than room temp, the nose is heavy with almost-medicinal cherry, herbs, a bit of mushroom, lots of dirt, and even a hint of heat despite its 12.5% alcohol. Palate is light to medium, lively with minerality, raspberry, and herbs (thyme? sage?). Finish goes on 20+ seconds and evolves into a sous bois woodsiness.

This continued to open up over the next couple hours, revealing a bit more fruit and otherwise more of the same. The dirtiness gave way to more mushroom and minerality. Delicious.
  • ArtF commented:

    11/10/13, 7:05 AM - I have some of these and other '05' burgs which seem to just need patience to enjoy.

Red
2004 Thibault Liger-Belair Nuits St. Georges 1er Cru Les Saint Georges Pinot Noir
10/20/2013 - rexmerlot wrote:
92 points
Clear dark purple in colour. Clean nose of red fruit and floral. Dry, med body, med acidity, nice tannins, raspberry, red currant, and some spice. Nice finish. I think I was drinking a different wine from the other tasters. Had this paired with halibut, and the wine was great. I just starting to dabble in burgundy, and based on this bottle, I am excited.
  • ArtF commented:

    10/23/13, 10:13 AM - 2004 red burgundy have been effected by greenness when young, so this may be getting absorbed over time. Time for me to open another bottle.

White - Sweet/Dessert
1986 Château Climens Barsac Sémillon
8/9/2013 - ArtF Likes this wine:
96 points
Last glass from bottle was still enjoyable after being in fridge for 90 days.
  • ArtF commented:

    8/12/13, 12:32 PM - Definitely not as well balanced as first night,but still enjoyable. Palate was less sweet and a touch alcoholic, not as smooth.

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