Tasting Notes for tanji

(38 notes on 29 wines)

1 - 38 of 38 Sort order
Red
8/27/2011 - tanji wrote:
From the Winemaker: Fragrances of Bing cherries, cranberries and bell pepper led to flavors of sweet tarts mixed wit cherries and cranberries. This red has a nice oaky finish with good structure.
Drank last week over several days, I liked it.
White
8/27/2011 - tanji wrote:
flawed
My delivery note said the box was hot when delivered, so not sure if it was heat or I waited to long to open...the previous bottles were great!
Red
8/22/2011 - tanji wrote:
89 points
From the winemaker: Blackberry aromas with hints of earth lead to a rich mouthful of ripe berries, black cherry jam, and red currants. The finish is opulent. Served with Rib Eye Steaks.
Red
8/19/2011 - tanji wrote:
89 points
From the Winemaker: Rich aromas of plum, wild strawberry, and rhubarb led to flavors of cranberry, black cherry, and sweet vanilla. The lingering finish is full of spice and red fruit.
White
8/19/2011 - tanji wrote:
89 points
From the Winemaker: This white wine shows off aromas of citrus before delivering enticing flavors of grapefruit and banana. The fruit is lush, the wine is crisp and the finish is lovely!

This friendly white will be delicious with grilled chicken, pasta with pesto or white sauce, fish and as a quaffer.
White
7/5/2011 - tanji wrote:
From the winemaker: This tasty Pinot Grigio begins with layers of honeysuckle, perfumed pears, and a touch of mineral. It has a wonderful, refreshing acidity and a round texture. Five vineyards, both inland and coastal, supplied the fruit for this Pinot Grigio: Heringer (Clarksburg, 38%) ; Amorosa (Lodi, 23%); Basor (Santa Cruz County, 8%); Regan (Santa Cruz Mountains, 16%) and Viento (Monterey, 5%). Took to G&S's home.
White
7/5/2011 - tanji wrote:
From the Winery: This pale yellow wine is clear and bright ready to wow you with zesty aromas of tropical fruits and green apple. Its fruit flavors are intense, highlighted by green tea and citrus notes. This mouth-coating wine ends with a crisp buy ripe finish. A terrific Sauvignon Blanc, even just by itself! Took to J&R's house
Red
3/7/2011 - tanji wrote:
I brought a bottle to our Gourmet Dinner Club and a member had me order him four bottles!
White
3/7/2011 - tanji wrote:
88 points
"Round and full in the mouth, this friendly white is bursting with aromas and flavors of ripe pear and tropical fruits. Any of the fatty fishes work well with this wine, like halibut and wild salmon (because they are higher in oils)," from the winemaker. My "Happy Hour" neighbor and I decided we liked it enough to take advantage of the sale on the sale price and bought a case!
Red
2/4/2011 - tanji wrote:
From Winemaker: "Aromas of plums, cherries and vanilla lead to flavors of spicy black fruit and chocolate." The final blend was 35% Merlot, 31% Zinfandel, 20% Cabernet Sauvignon, 6% Touriga Nacional, 5% Sangiovese and 2% Syrah.
White
1/31/2011 - tanji wrote:
From Winemaker: "Savor tropical aromas of fruit cocktail with citrus, pineapple and melons, along with flavors of pineapple, grapefruit, herbs, mango and light vanilla with an elegant and lingering finish." Shared w/Robin.
Red
1/31/2011 - tanji wrote:
89 points
From Winemaker: "... pretty, deep rose red color to pair with equally attractive fragrances of rich earth, crushed cherries and toast. The mouthfeel is creamy and highlighted by flavors of cranberry, cherry, chocolate and smoke. Its supple, friendly tannis lead the way to a delicate finish." Paired with Asian Salmon Stir Fry (string beans/red bell pepper/rice wines/soy sauce/ginger/green onion)
Red
1/29/2011 - tanji wrote:
We are really learning there is a direct correlation to how savory a meal is, to how much we like the wine. The meal was fast and so, so this time...we still like the wine, but maybe not a 94 rating, like last time.
Red
1/21/2011 - tanji wrote:
89 points
Served again with roasted pork tenderloin this time with a tobacco, roux sauce. We ran it through the aerator filter for sediment.
Red
1/21/2011 - tanji wrote:
The Mr. and I really like Handley wines...each time we try the Pinot we have a different experience. This time we served with Indian Roasted Salmon (cumin, coriander, turmeric, thyme, fennel, cinnamon) with a lemon yogurt sauce. It paired nicely with dinner.
White
1/21/2011 - tanji wrote:
89 points
Enjoyed over several days starting with baked lemon oregano chicken served with stir fry of spinach, chard and kale. The Mr. isn't a Chardonnay lover, but he really likes this one!
Red
2009 Courtney Benham Merlot Russian River Valley
1/21/2011 - tanji wrote:
From Winemaker: "This is a medium-to full-bodied wine with aromas of sage, blackberry and black cherry leading to flavors of ripe plum, raspberry, spice and earth...Some toasty oak and vanilla character adds sweetness and richness to the palate." Enjoyed over several nights starting with pork tenderloin.
White
1/2/2011 - tanji wrote:
From the winemaker: "This wine offers up flavors and aromas of ripe summer orchard fruit (peach, nectarine, apple), some spice (nutmeg) and toasty vanilla creme. Rich, full-bodied with enough tart apple to keep it together"
Red
12/22/2010 - tanji wrote:
From the winemaker: "Rich and ripe, this opulent Cabernet offers fine structure and complexity. Exuberant, layered ripe red fruit flavors are soft on the palate. This is a silky wine that will pair well with beef, lamb or veal that is roasted, grilled or au jus with wine sauces,onion, mustard and horseradish (heavy on all)."
Red
12/4/2010 - tanji wrote:
94 points
From the winemaker: "Fragrances of black cherry, cinnamon, currants and a touch of allspice deliver a classic Cabernet nose. On the palate, this wine showcases ripe red raspberry, cumin, pomegranate and vanilla flavors. The finish delivers lovely balance and a rush of rich black fruit." We served it with grilled steak, potatoes and acorn squash. Wow! The Mr. and I agree that this is the best wine we have had from the wine club.
White
12/1/2010 - tanji wrote:
From the winemaker, "This wine is very aromatic with aromas of passion fruit, guava, orange blossom and a hint of fresh grapefruit underneath. It shows excellent texture on the palate, with concentrated flavors of honeydew melon, kiwi fruit, key lime pie and a bit of mineral on the finish." It is a dry wine...served with Florentine Potato Soup cooked with Sage.
Red
11/26/2010 - tanji wrote:
"This is a classic, elegant, medium-bodied cool climate Cabernet. It has smoky notes and leather aromas that lead to dark berry, fig and anise on the palate, a delicious companion to grilled Portobello mushroom sandwiches, chocolate cake, steak fajitas, spinach lasagna and much more!"--from wine notes. We enjoyed over several nights starting with steak with a pomegranate reduction glaze.
Red
11/21/2010 - tanji wrote:
89 points
"The nose offers aromas of black cherry, lavender, and cocoa, while hints of raspberry, baking spices and chocolate lead to a long finish. Previous vintages have revealed this to be a wine that ages beautifully," from the winemaker. Had with a vegetable lasagna.
White - Fortified
11/21/2010 - tanji wrote:
I wasn't sure what to do with this bottle and opened it for my mother's visit...she really loves the sweet taste and it has become her bottle for the visit.
Red
11/17/2010 - tanji wrote:
89 points
"This purple-red Merlot offers aromas of plum, cherries and spice, Medium to full-bodied, it is rich and concentrated fruit, earthy complexity and a lusty, long finish," from the winemaker. Paired with roasted pork tenderloin rubbed with orange zest, sage, oregano and garlic.
White
11/16/2010 - tanji wrote:
88 points
"Aromas of grapefruit and honeysuckle with an underlying grassiness. Flavors of Meyer lemon and minerality balanced with a palate softened by partial aging in oak barrels" from the winemaker. Had over two days with (1) Tilapia with mashed rutabagas and (2) Chicken Curry with tomatoes and onions.
Red
11/7/2010 - tanji wrote:
85 points
We opened to drink before dinner (roasted chicken with acorn squash and root veggies) and we were not as wowed this time. With the meal (about 1 1/2 hours later) we thought 86-87. The notes said, "In 2008, severe frost led to loss of 70% of the estate fruit, so Handley Cellars made only one Pinot Noir. Five vineyards with multiple clonal selections supplied the fruit in Potter Valley (47%), Anderson Valley (35%) and the Handley estate (18%) Due to a long, cold frost season, crop levels were low everywhere."
White
11/3/2010 - tanji wrote:
88 points
"... aromas of ripe melon and sweet honey. 'There is a richness to its body that allows the ripe flavors of apricot and tangerine to feather into a soft, well balanced finish,'" from the winemaker. Served with shrimp and lentils cooked with cumin, coriander and cinnamon. Went perfect with the meal. The notes said if you like to taste the fruit, drink now.
Red
10/29/2010 - tanji wrote:
Three tainted bottles and one good. I guess it was the Summer heat during delivery. I am not sure how to rate it and be fair.
White
10/17/2010 - tanji wrote:
88 points
From the Winemaker: "Aromas of banana and vanilla lead the way to flavors of apricot, mango and pineapple. With its rich mouth feel mid-palate and buttery-spicy finish, this wine is a crowd pleaser" Served with grilled, balsamic vinegar marinated, pork chops and served with grilled peaches.
Red
10/12/2010 - tanji wrote:
88 points
From the Winemaker: "The aromas are reminiscent of rose petals, hibiscus, cherry blossom, and exotic spices, while the palate comes through with good texture, intense dark cherry, cola, and a milk chocolate finish." Paired great with wild caught salmon smoked with cherry and Alder.
White
9/25/2010 - tanji wrote:
89 points
Great wine! "Complex Fragrances of apple, pear, banana, orange and even cocoa merge with flavors of pear, marmalade, baking spices and sweet oak, This is a crisp Chardonnay zesty with bright fruit," (from winemaker.) We served it with cornmeal crusted, pork tenderloin...the wine outshined the meal.
Red
9/25/2010 - tanji wrote:
85 points
27% Syrah, 20% Cabernet Sauvignon, 20% Merlot, 20% Zinfandel and 13% Petite Sirah.
The notes from the winemaker say: cherry and red currant on the nose and strawberry and cranberry on the palate.
I served this with Ratatouille made into a pasta sauce, but I think I'll try the suggestion from the winemaker for "grilled lamb and olives or roasted pork with a mole sauce" next time. I liked the wine more the second day.
Red
9/6/2010 - tanji wrote:
70 points
I sent back two bottles thinking the heat from delivery had made this wine go bad and this was a replacement. I am sorry, but I like 2 Buck Chuck better then this wine. I am not sure if this wine is just not to anyone's liking or if something happened to make every bottle bad, but his was a real disappointment at tonight's neighborhood BBQ/BYOB.
Red
8/28/2010 - tanji wrote:
88 points
Blackberry, plum and peppery flavors. A fruity style Syrah that went well with steak marinated with Montreal Steak Seasoning and Worcestershire Sauce.
Red
2006 Curtis Heritage Cuvée Santa Barbara County Red Rhone Blend (view label images)
8/13/2010 - tanji wrote:
88 points
Paired great with a sausage, roasted bell pepper, red sauce pasta with kalamata olives and capers. Loved the jammy flavors.

Grenache (35%); Mourvedre (24%); Syrah (28%); and Cinsault (13%)
Red
8/10/2010 - tanji wrote:
86 points
Perfect with Chili Sauce Meat Loaf
White
7/27/2010 - tanji wrote:
89 points
We had it with cream, artichoke, spinach dip. We smelled the "distinctive aromas" and felt the butter and oak.
1 - 38 of 38
  • Tasting Notes: 38 notes on 29 wines
© 2003-20 CellarTracker! LLC.

Report a Problem

Close