10/25/2019 - Timbalimba wrote:

Tasted at the domain. Yes, it is more mature and more developed than the other specimens, but it still does not dominate the others. There is an abundance of toasted fruits and herbs on the grill, but it just doesn't possess the the power or purity of its peers. In the end, this is a great, individual, and different Rioja. But it suffered from the comparison to the other horses from the same stable. Great Rioja. Even greater peers.

10/25/2019 - Timbalimba wrote:

Perhaps a bit more muted than in previous vintages, the Henri still brings all the raw fruit and freshly cut herbs that you could have wanted, with sloe and blue fruit aromatics, showcasing the virtual grassy knoll of everything herbal, mints and basil, toasted oak, fabulous viscosity. Fab intro to the greats of Penfolds although it's getting more expensive every year.

10/11/2015 - Timbalimba wrote:

Ripe, juicy, good perfume. Fantastic lift on the palate, raspberry fruit. Drinks like a Burgundy. Extraordinary performance in this vintage. Very very attractive at this moment.

10/11/2015 - Timbalimba wrote:

One of the best '06s I've had. Smoky, cassis fruit laced with gunpowder, lean, balanced, fine. Doesn't seem to suffer the lack of stuffing that others do. Long, harmonious. A great drink. Will keep

10/11/2015 - Timbalimba wrote:

Good representation of St Julien, not the ripest specimen, but classic. Balanced and ready.

4/11/2015 - JimmyBubbles Likes this wine:

Lo mejor del 2015 hasta el día de hoy. El culmen de la tempranillo en Castilla y León. Vega Sicilia style me susurran.

Una bomba de fruta en el mejor de los sentidos. Floral, esos riberas que han sabido conservar ese tipo de notas son los que me gustan, para mi es un síntoma de calidad.

El aire le hace mucho bien, es cálido como corresponde a su zona, no quiero que sea de otra manera. Pero lo más sorprendente es la manera en la que ha evolucionado. Terciarios, humo, cueros, complejisimo.

La madera está pero es que sin ella no habría esos terciarios. Todo integrado, tragos de placer.

Pulido en boca, tanino de una calidad brutal, materia prima de primer nivel. Lecciones de elaboración del señor García. Acidez para sujetar toda la bomba que nos explota en la boca.

Bebido a sorbitos, hoy no queremos tragos largos. Es concentrado y terroso en el final, una delicia.

Vale lo que cuesta sobradamente. Quiero otra botella.

Va a ir a más con un par de años en botella, me gustaría saber cuando toca techo (no diría que está muy lejos, eso si).

Ojalá todos Riberas fueran esto, donde está el truco?.

7/6/2015 - tp096255 wrote:

I like it because I can drink it, but I hate it because I have been cellaring this freaking punk-a** bottle for a decade and just now realized this is the same stupid kind of bor-dough plonk I've been wasting my time on all along. How did James Suckling rate this a NINETY-EIGHT in 2006 and then change that to a 92 (NINETY-TWO!!!!!) in 2011?!? It's not even a 92 in my book. This is drinkable but it has the same ol stupid bor-dough funk in the nose, insipid ash-tray mouth muddled with some blackberries, followed by more ash tray in the mouth. Oh man, I am angry. I am so glad I stopped buying any bor-dough wines about 5 years ago. I know, not all of them SUCK, just most. Yikes. What an utter disappointment. I am going to sell off every single bottle of bor-dough in my cellar. Left-bank, Right-bank, and all the other banks. Oh, that's what it is! They are all used to going to the "bank" after I buy their wines en primeur! Well, maybe in some future century when bor-dough catches up to Napa in the making of fine wines I will entertain a purchase or two. Pretty sure I'll be dead by then.

Bye bye and good riddance bor-dough!

Sincerely,

Troy Peterson

(Epilogue: This is only a rant about RED bor-dough, not white/sweet ones. And this was no PnP willy nilly tasting, it was a full-on decant with tastings every hour for several hours and at a consistent temperature. And yes, I am still waiting to taste Petrus, any vintage!)

4/24/2015 - Timbalimba wrote:

Intensely aromatic on the nose, with expensive oak, butterscotch, cardamon, cumin seed, greengage. When the palate doesn't back it up with proper acidity and backbone it becomes cloying, unbalanced, and in the end annoying. Nope, doesn't do it for me. Overrated and overpriced.

4/29/2015 - Timbalimba wrote:

Starts off with plum and tobacco, heavy and ripe, then building up flowery notes of rosehip, violet, and cherry fruit, shifting gears. Medium to plus on the palate, with fierce acidity and grainy tannins, red fruit, tobacco, ethereal flowers. Still very young but the layers of complexity are there. With aeration it determinedly builds strength and impact in the glass. Keep. 91+

1/9/2015 - Keith Levenberg Likes this wine:

Ravishing beauty of a tempranillo. And not at all what I expected. Wine & Spirits did a feature on this producer recently and here is what they said about one of his other bottlings: "Viñas de Anguix may be the most concentrated of the García Viadero wines, the least floral, the most intense. However, in the context of any Ribera tasting, it would taste like a rosé from the Loire." So that prepped me to expect something practically gossamer here. But that is not the case at all. It is full, generous, sweetly fruited and even hearty. The texture is like sinking into a waterbed. This is pampering, spa-treatment-for-the-palate stuff. The experience is different from a Rioja because with Rioja the focus is often more on the effect of the elevage. Here there is no oak signature at all, neither the toasty signature of a modernist nor the autumnal, tertiary flavors of the traditional long elevage. (Obviously not, since this is a 2009.) The result is ultra-pure and ultra-seamless and frankly offers pretty much everything--elegance and richness in one.

11/22/2014 - Timbalimba wrote:

Taylor's Port: Bottled from cask, on demand. Surprisingly deep colour, like Oloroso but finer, with layers of amber and gold, and a tint of blueish green at the rim that I've never seen in a wine before. Profound nose: strong, strong. Smoke, nail varnish, dried apricot, bergamot oil. From the nose alone I can sense the soaring acidity: there's such a bite to the bouquet, such smoking mineral intensity. Great attack, fierce acidity, some tannin too, orange zest, walnuts, oak, and a wave of other exotic aromas. The finish is incredible. And it gets better in the glass, by the minute. I wish I had an entire bottle of this to myself because it is building a crescendo here. I check back to the Colheita 1965 and that wine feels ridiculously young now. I cannot see anything missing or anything I'd like to take away. This is a perfect wine.

As with all great wine experiences there's an element of surprise involved. I just couldn't believe the power and self confidence on display here: the wine just completely swept away everything else. And the increasing intensity… almost frightening, like waking up some primordial beast. I suppose this is indestructible but it was a privilege to try it now. Getting to know it, I can only say that a profound sense of reverence came upon me.

12/9/2014 - Timbalimba wrote:

Obvious age on the nose, with figs and dates, good spicy complexity, warm and toasted notes. Full bodied, settled, yet still youthful with crisp acidic red fruit and Morello cherry, fine tannins. Lip-smacking acidity on the finish, fruit pips, spice. Very nice, complex, developed, supercharged by the take-no-prisoners acidity.

9/25/2014 - Harley1199 Likes this wine:

Picking some Australian Shiraz (plus a private dinner) (Vila Viniteca - Madrid): Really strange at the first sight.
Glue notes. Compote too. Also steamed mollusk soaked in vinegar.
When they disappear, at the bottom, some caramel, menthol and meaty hints are detected.
Extremely young on the palate.
In my modest opinion an infanticide but a tremendous potential is inside this bottle.

Pegamento imedio banda azul.
Notas compotadas. También a moluscos al vapor con vinagre. Cuando se disipan, al fondo, se detectan notas a caramelo, mentoladas e incluso cárnicas.
Se nota muy joven en boca
En mi modesta opinión es un infanticidio pero el potencial es enorme.

2/27/2014 - kevin23610 Likes this wine:

I'll go 93, since people seem to be bashing it for being on the WS top 100. I felt this wine, for the price, is a fantastic buy. Dark purple, complex and full bodied. Notes of dark fruits, black cherry, tobacco, currants, plum and slight pepper. Drinks very well now (albeit a bit aggressive) and will do well in a cellar for a few years. At $20 a bottle, I'll go grab a case and stick it in the cellar and forget about it for a while.

Not all great tasting wines have to come from 1st or 2nd growth chateaus people. Lower the snobbery a bit, you may actually discover some other good wines.

1/20/2013 - Timbalimba wrote:

Not sure about the provenance, but this felt borderline cooked, like a ripasso. Raisiny and balsamic notes dominate the nose, cooked fruit stew then battle sharp acidity on the palate. Overripe and too young at the same time. Nope. I used to loved the Feudi wines that Oddbins introduced to the UK in the 90s, but judging by this specimen, I'm not so sure. Maybe poor storage.

10/4/2013 - Timbalimba wrote:

Plenty of action here. At first, there's the overt American oak aspect, toasted spice, aniseed, plum and strawberry fruit. After a couple of whirls, there's more secondary development, manure, leather, a strong lactic note. Meanwhile, bizarrely, the fruit gets fresher and fresher, wild raspberry leading the way. The palate is buzzing, medium to full, great acidity and vibrancy, a hint of tannin, fresh fruits, yet silky. A long, quality finish gives leather, raspberry pips, surging acidity. Very, very nice. Some Trackers have indicated that there's a Burgundian feel to it, and it's correct, at least as far as the nose. The palate speaks a different language, with sturdy, crunchy red fruit, fantastic acidity, tobacco, and tannin. More like a middle aged, premium Barolo. Either way, there are waves and waves of complexity here, more than enough to justify its price tag. Excellent. Drink or keep

5/18/2013 - Timbalimba wrote:

While showing a lot better than last time around, the '09 is still far from outstanding. Tannic, massively oaky, and waves of toasted fat fruit, bordering on baked Christmas cake. Doesn't quite possess the breed to shed the rustic St Estephe character, either. I may be completely wrong of course but I very much doubt these super charged '09s will survive their 15th birthday. Harvested too late. Well--- those were his famous last words... Time will tell.

4/24/2012 - Collector1855 wrote:

Bordeaux 2009 vs. 2010 - Check in on 50 well known Chateaux: I tasted this wine during the 2009 arrivage. Having tasted many Cos before I am not impressed by this wine. It is far to hot, oxidative and "cooked" for me. Right next to the 09 Montrose it was more like a Provence wine. I am not a "religious" opponent of fruit forward Bordeaux, as a matter of fact when you taste Bordeaux from the 80ies and early 90ies you do wish for more fruit, but this has gone too far for my taste. The more extracted the wine, the less aromatic complexity and freshness, that is the trade off... A recent retasting of 03 Cos vs. Montrose confirmed this. Try and compare yourself before you follow the lofty points.

1/4/2013 - Timbalimba wrote:

Blackish purple, good concentration. Youthful nose, mute, backward, with Syrah violets and white pepper dominating. Full bodied, tannic, bacon fat and black fruits, sweet toasted aromas. Modern in style, heavy extract, lots of potential but needs time. 88++