Tasting Notes for MotoMannequin

(472 notes on 415 wines)

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White
Beautiful bottle - crisp and lush at the same time. Lemon curd, honey palate with hazelnuts on the finish.
Red
This needed about an hour decant to really wake up. Excellent aged cab.
Red
Straight from the horse's ass.
2 people found this helpful Comments (2)
Red
This is still holding on and developing some nice aged zin flavors.
Red
Red fruit and ripping acidity. Recommend hold this could go out many years.
Red
Lots of red fruit, tons of structure. Recommend hold for a few years.
Red
3/20/2020 - MotoMannequin wrote:
flawed
Acetone, cherry jolly rancher. Down the drain
Red
2/24/2020 - MotoMannequin wrote:
I always thought this vineyard reminded me of CdP, this time even more so - showing signs of brett, but not overpowering. I don't mind it but my wife wouldn't drink it. First time ever for a Turley wine.
Red
Entering maturity but still lots of life. Good balance of red fruit, garrigue, and animalistic funk.
Red
Remarkably fresh. Decanted off significant sediment to a light ruby-garnet color. Red fruit on the nose. Tart cherry and black tea palate. Mature but still a long life ahead.
Red
Big wine, very tannic, needs air. Give remaining bottles some time.
2 people found this helpful Comment
Red
2014 Bedrock Wine Co. Heritage Wine Evangelho Vineyard Contra Costa County Zinfandel Blend, Zinfandel (view label images)
2/13/2018 - MotoMannequin wrote:
flawed
Corked.
2 people found this helpful Comment
Red
Pop-n-pour light ruby color with hints of garnet around the edges. Funky nose of cherries, roses, spearmint, and leather. The wine has some slight spritz, which I pull out using a Vacuvin. On the palate it's light-bodied, with sour cherry and rhubarb notes, slight barnyard. Tannins are well resolved and the finish is all about mouth-watering acidity. Nice wine reaching maturity about now.
Red
Twist-and-pour, let me say I've poured out so many corked bottles this year, thanks to Adam for the screwcaps. Forget the romance of pulling a cork; I'm feeling relief in knowing this is going to be a clean bottle.

Brilliant ruby color, and expressive nose of red bramble fruits. On the palate, red fruited and strong acidity - probably a fair dose of Carignane from this vineyard - and finishing with peppery zin goodness. Excellent example of this historic vineyard.
Red
2011 Bedrock Wine Co. The Bedrock Heritage Sonoma Valley Zinfandel Blend, Zinfandel (view label images)
Pop-n-pour, initially subdued nose. This took about an hour to come around. When it did, silky mouthfeel with purple berry, orange blossom, mouth-watering acidity, and a kiss of French oak on the finish. Really nice.
2 people found this helpful Comment
Red
2008 Carlisle Two Acres Russian River Valley Red Rhone Blend (view label images)
Pop-n-pour, ruby garnet color. Nose of blueberries, plums, mint. Palate starts with dark fruits then transitions into roasted meat. Smooth finish, tannins fully resolved, and plums linger for a long time. This is in a great place right now.
1 person found this helpful Comment
White
Dark straw color, nose of apricots and Zagnut bar. On release this was all about American oak, and that's somewhat receded, but still a strange wine. Not really sweet at all. Underripe fresh pineapple, dill, and toasted coconut on the palate. Probably best paired with a savory dish.
Red
Medium garnet color, pop-n-pour nose shows mostly floral notes with some strawberries. Palate is tight, acidity with some spice, very tannic. Some air starts to loosen it up, sour cherries and pepper. Probably an in-between hop on this, losing its youthful fruit but not any tertiary development yet.
Red
Ruby with some bricking. Cranberry, orange zest, saddle leather on the nose. Seems more advanced than I'd expect for a 6-year-old Monte Rosso. Palate has red fruits, some heat, strong acidity. Seems like this is slipping into its middle-ages. I've enjoyed 2011 in its youth but I'd say this isn't one for the long haul, and probably drink up.
1 person found this helpful Comment
Red
Dark ruby color, blackberry nose. Palate is primarily fruit driven, tart blackberry, some blood orange in the background, and then it all slams into a wall of tannin. Needs a lot of air and swirling to release some cinnamon/cola spices. There's a lot of stuffing here, but it's structured for the long haul. Needs time.
1 person found this helpful Comment
Red
2015 Bucklin Ancient Field Blend Old Hill Ranch Sonoma Valley Zinfandel Blend, Zinfandel (view label images)
Picked up from the winery this week; pop-n-pour. Dark ruby garnet color. Nose of brambly red fruits, eucalyptus, and subtle French oak. Very complex on the palate. Strawberry and red raspberry, pepper, black tea. Finishes with strong tannin. Beautiful old-vine goodness now, and a long life ahead.
Red
11/21/2017 - MotoMannequin wrote:
Little fruit showing, stem- and spice-driven palate and loads of tannin. Recommend hold on this. Lots of structure to resolve and little yet in the way of tertiary development.
Red
2013 Enkidu Humbaba Sonoma County Red Rhone Blend (view label images)
7/28/2017 - MotoMannequin wrote:
flawed
corked
Red
This was tightly wound, highly tannic, red-fruited, rustic but not in a "dirty" way. Gave it about an hour in the decanter and went well with a very acidic San Marzano tomato sauce pasta. Plenty of years for this to evolve and a nice value.
Red
Popped and decanted, initially smoky, meaty nose and astringent palate. This took a couple hours in the decanter to start to come around, taking on more blood/iron/blue fruit/pepper profile. The last glass was the best. Give these ample air.
Red
9/20/2015 - MotoMannequin wrote:
This one was long gone. Murky brown, damp basement, tawny nose. Palate of roasted nuts and mushrooms.
Red
ZAP Flights! 2015 presented with support from The Historic Vineyard Society (Four Seasons Hotel, San Francisco): Poured at the Zap Flights presentation by the Historic Vineyard Society including discussion with winemaker Kerry Damskey.

Dark ruby color, with a shy nose of dark cherry. Palate continues dark cherry, black pepper, a little boozy, tannic finish. 15.5% ABV.

According to the winemaker, 20% whole clusters were included in the ferment.

This speaks to Dry Creek but it's perhaps a little too generic; good but difficult to live up to the $51 price tag.
Red
ZAP Flights! 2015 presented with support from The Historic Vineyard Society (Four Seasons Hotel, San Francisco): Poured at the Zap Flights presentation by the Historic Vineyard Society including discussion with winemaker Glenn Proctor.

A medium ruby color and nose of flowers, red candy, and cured meats. Palate has dark fruits, smoky, dark chocolate, long tannic finish.

This was a really interesting bottle, probably an outlier in the flight due to the smoky/cured meat aspect but an excellent bottle just the same. The flavor profile had me wondering if some interplanted Mourvedre or Syrah was showing itself here.
2 people found this helpful Comment
Red
1/30/2015 - MotoMannequin wrote:
ZAP Flights! 2015 presented with support from The Historic Vineyard Society (Four Seasons Hotel, San Francisco): Poured at the Zap Flights presentation by the Historic Vineyard Society including discussion with winemaker Hugh Chappelle.

A medium-dark ruby color and a shy nose, with some coaxing getting blackberry and orange blossom. Very spicy palate, loads of black pepper backed by plums and blackberries, dusty tannins, and a very long finish.

This was another excellent wine from the Dry Creek flight that I don't care to rank against its peers. According to Hugh, Katz Vineyard was planted around 1900 near Lytton East, 80-85% Zin with other mixed blacks and some white varieties interplanted. It's farmed organically but not certified. In the best years it hangs 2 tons/acre, and is fermented using ambient yeasts. Raised in all French Oak, 20% new.
1 person found this helpful Comment
Red
ZAP Flights! 2015 presented with support from The Historic Vineyard Society (Four Seasons Hotel, San Francisco): Poured at the Zap Flights presentation by the Historic Vineyard Society including discussion with winemaker Jamie Peterson.

Dark ruby color, nose of dark chocolate covered cherries. Palate has some blackberry, white pepper, slight vanilly, dusty/tannic very long finish. 14.6% ABV.

According to Jamie the grapes were destemmed but left intact as much as possible, and fermented on native yeast.

This wine was really good and spoke strongly to Dry Creek. I found the quality of the Dry Creek flight was so high, not much point in rating these wines against each other.
1 person found this helpful Comment
Red
ZAP Flights! 2015 presented with support from The Historic Vineyard Society (Four Seasons Hotel, San Francisco): Poured at the Zap Flights presentation by the Historic Vineyard Society including discussion with winemaker Tim Bell.

Dark ruby color. Nose of plums, black cherry, and some kind of preserved fruit, almost like fruitcake. Tim Bell says he gets "fruit roll-up" and I wouldn't know what that smells like, but I think we're talking about the same thing here. Dark fruit palate with tart blackberries and plums, plus reduced balsamic. Dusty tannin on the finish. Lots of complexity but the balsamic element makes this seem a little weird to me. This was well-liked at our table. 14.5% ABV.
Red
ZAP Flights! 2015 presented with support from The Historic Vineyard Society (Four Seasons Hotel, San Francisco): Poured at the Zap Flights presentation by the Historic Vineyard Society including discussion with winemaker Tegan Passalacqua.

Medium/dark ruby is the darkest color of the Amador flight. The shy nose is all flowers, violets with some coaxing. Some really interesting stuff here but it takes a lot of work to release the aromas, might be in a shut-down phase. Palate has some elegant red fruit, loads of roasted Herbs de Provence, towering structure, loads of coarse tannin on the finish. 15.7% ABV is not even perceptible. This is an impressive wine, has tons of stuffing but needs some time. A Turley to hide away. #1 of the flight.
1 person found this helpful Comment
Red
1/30/2015 - MotoMannequin wrote:
ZAP Flights! 2015 presented with support from The Historic Vineyard Society (Four Seasons Hotel, San Francisco): Poured at the Zap Flights presentation by the Historic Vineyard Society including discussion with winemaker Randle Johnson.

Medium ruby color is right in line with the rest of the Amador flight. Nose of soft red fruits, dark chocolate, somewhat port-like. Palate is red cherry with orange zest, black pepper, coarse tannins and a little heat on the finish. 15.4% ABV.

According to Randle this wine was raised in 100% old French oak, all previously used Cabernet Sauvignon barrels more than two years old. I have this rated #4/5 on the Amador flight, but it was a very nice wine in a very high quality flight.
1 person found this helpful Comment
Red
ZAP Flights! 2015 presented with support from The Historic Vineyard Society (Four Seasons Hotel, San Francisco): Poured at the Zap Flights presentation by the Historic Vineyard Society including discussion with winemaker Chris Leamy. From the Deaver Vineyard planted 1881.

Medium ruby color might start sounding like a broken record, but really all wines in this flight except the Turley were indistinguishable by color. Nose of dark fruits, blackberry, plus a dusty component. Palate was black raspberry, black pepper, coarse tannic finish.

This wine was quite nice, although I rate it #3/5 in the Amador flight, that speaks as much to the quality of this flight than it does to this wine. I was pleasantly surprised by this, since most of my previous experience with Terra d'Oro was not positive.
1 person found this helpful Comment
Red
ZAP Flights! 2015 presented with support from The Historic Vineyard Society (Four Seasons Hotel, San Francisco): Poured at the Zap Flights presentation by the Historic Vineyard Society including discussion with winemaker Paul Sobon. I was happy to see Sobon in the Amador flight. Their wines I've found to be on the ripe side, but great values and the tasting room is well worth a visit for their fantastic hospitality and very interesting historic museum.

Color is a medium ruby, nose of chocolate covered cherries and green peppers. The nose carries the theme onto the palate with dark fruit, chocolate, coarse tannic finish, but a streak of bitter/green pepper running throughout. 14.5% ABV.

Possibly American Oak is the culprit again, I don't know. Lovers of green pepper in their wine might find this interesting, but it's not for me. #5/5 on the Amador flight.
1 person found this helpful Comment
Red
ZAP Flights! 2015 presented with support from The Historic Vineyard Society (Four Seasons Hotel, San Francisco): Poured at the Zap Flights presentation by the Historic Vineyard Society including discussion with winemaker Scott Harvey. This was the first wine of the Amador County flight, and it occurs to me later that the heavily lemon-scented hand soap at the Four Seasons might account for some of the citrus notes I picked up in this wine, I'm honestly not sure. Just the same, it was a very nice wine!

Medium ruby color, nose of Iron, cherry/cranberry, aromatic spice and a citrus/lime think hiding in the background. Palate is high toned, tart red fruits and citrus notes, coarse tannin on the finish that was a hallmark of all the Amador flight.

I loved the lift the acidity brought to this wine. I called #2/5 on the flight but very close to #1, depending on preference for the approachability of this wine vs. the towering structure of the Turley Sadie Upton.

Scott Harvey claims this is the oldest documented vineyard in California with vines back to the original planting. Amador's remoteness and soil content spared it from the Phylloxera epidemic which devastated vineyards in the late 19th century, leaving Amador with some of California's oldest vines planted on their own roots.
Red
ZAP Flights! 2015 presented with support from The Historic Vineyard Society (Four Seasons Hotel, San Francisco): Poured at the Zap Flights presentation by the Historic Vineyard Society including discussion with winemaker Shauna Rosenblum.

A medium ruby color, the nose hits you like a glass of ruby port, jammy fruits and booze. Palate was port-like, hot and sweet, some herbal notes bring complexity, but this would have been right at home in a flight of dessert wines. 16.1% ABV.

Shauna gave a list of commercial yeast strained used to ferment the lots of this wine and the traits each one imparts. I'm sorry to say this was disappointing and it could just as easily be from Portugal as Contra Costa, #5/5 on the Contra Costa flight.
1 person found this helpful Comment
Red
ZAP Flights! 2015 presented with support from The Historic Vineyard Society (Four Seasons Hotel, San Francisco): Poured at the Zap Flights presentation by the Historic Vineyard Society including discussion with winemaker Matt Cline. I was interested to taste Matt's wine against his former winery Cline, since his leaving around 2001 roughly coincides with my losing interest in Cline.

Color is a medium/light ruby. Nose is boozy, with eucalyptus, black pepper, and loads of vanilla. Palate brings the vanilla, almost cream soda, plus a little funkiness like brie rind. Finish has slight black cherry and heat. 15.3% Mix of American and French oak, 30% new.

This one was weird start to finish, maybe the funk blows off but American oak did this one in. Strange enough I asked the person next to me what he thought, and vanilla/oak was his answer. Maybe it integrates with time. #4/5 on the Contra Costa flight.
2 people found this helpful Comment
Red
1/30/2015 - MotoMannequin wrote:
ZAP Flights! 2015 presented with support from The Historic Vineyard Society (Four Seasons Hotel, San Francisco): Poured at the Zap Flights presentation by the Historic Vineyard Society including discussion with winemaker Charlie Tsegeletos. This was an interesting opportunity to taste Charlie's work at Cline next to Matt Cline's Three Wine Co. Matt left Cline and Charlie took over around 2002, which roughly coincides with the time I started losing interest in Cline.

Color is medium/light ruby. Candied dark fruit on the nose, smells sweet and heavy. Palate is soft and round, raspberry/blackberry palate with little acidic lift. Some oak and some heat apparent on the finish. 15.0% ABV. According to Charlie Tsegeletos, the wine is a native yeast fermentation with no enzymes added, pressed off the skins slightly sweet, and bottled with no fining and no filtration, seeing all French Oak 35% new.

With the slight sweetness, low acidity, and apparent oak, this wine seemed to speak less of Contra Costa and more to a flavor profile Cline is trying to hit, which I think is more mass-market and less wine-geek appeal. It's a perfectly tasty wine, but at $29.99 retail I think there is a lot of generic zin at lower price points that would compete. Just the same, I put this at #3/5 on the flight.
1 person found this helpful Comment
Red
ZAP Flights! 2015 presented with support from The Historic Vineyard Society (Four Seasons Hotel, San Francisco): Poured at the Zap Flights presentation by the Historic Vineyard Society including discussion with winemaker Nathan Kandler.

Color is a medium-light ruby. Lovely nose is high-toned with cranberry and floral notes. Palate is elegant with strong acidity, but plenty of cherry/cranberry, with iron and dark chocolate in the mid-palate. Slight hint of oak on the finish but it's pretty well integrated. 14.8% ABV. According to Nathan Kandler the wine was raised in 100% old French Oak barrels previously used for Chardonnay.

This may be a Pinot maker's Zin, but it's got tons of energy and is very light on its feet, great representation of Contra Costa, and wine of the flight by a mile.
1 person found this helpful Comment
Red
ZAP Flights! 2015 presented with support from The Historic Vineyard Society (Four Seasons Hotel, San Francisco): Poured at the Zap Flights presentation by the Historic Vineyard Society including discussion with winemaker John Kane.

Color is medium ruby. Nose of red fruit and iron. Not overtly oaky but gives the impression that this was freshly pulled from a barrel. Palate is savory, more black pepper and roasted herbs. Finish is a little hot but this could dissipate with time. 14.5% ABV.

John Kane says this is the most claret-like of the Rosenblum Zins, and I would agree. None of the jamminess that turned me off of them in the early 2000's. This is a good effort and #2/5 of the flight for me.
1 person found this helpful Comment
Red
Under screw cap, screw and pour. Comes off as a pretty decent new-world Syrah. Blackberry, boysenberry with smoked meats and roasted herbs. Could be my favorite Shebang to date. Nothing profound but a solid wine and good for the price.
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