11/11/2018 - tate491 wrote:

oxidized

11/10/2018 - tate491 wrote:

oxidized

11/11/2018 - tate491 wrote:

oxidized

12/11/2016 - tate491 wrote:

Surprisingly not premoxed. Really nice bottle with great acidity and some secondary complexity from a few years in the bottle. Again, shocked this was not premoxed.

5/31/2015 - tate491 Likes this wine:

I enjoyed this quite a bit. Red and black fruits and a hint of bell pepper. Tannins were round and easy, and this bottle went pretty fast. I tend to like my Loire reds a little less polished, but this worked really well.

5/31/2015 - tate491 Likes this wine:

Needs several hours in the decanter, but a nice everyday red Burg for the money. Old school and bit rustic, the sour cherry fruit and grainy tannins are great matches with food.

4/18/2015 - tate491 Likes this wine:

Beautiful maturing Burgundy nose. The palate, however, was not as mature as the nose would suggest. Still quite a lot of primary fruits in the dark red part of the spectrum. A lighter body and lower complexity hints at the appellation, but a really nice wine for Burgundy lovers on a budget. This has many years ahead of it, and I expect it to improve over that time.

4/18/2015 - tate491 Likes this wine:

Very pale in the glass with a tinge of gold. Lemon oil, chalk, and crushed rocks on the nose. On the palate, the wine is wound pretty tight, and not giving much more than a tart lemon-lime and rocky profile. I followed this over four nights, and by night four the wine bega to broaden out on the palate and give up more citrus fruits, nuttiness, and complexity. This is a very focused, precise wine and although I understand there is some new oak, there was no noticeable influence. A good representation of Chassagne, but I may have called Chablis if blind.

4/18/2015 - tate491 Likes this wine:

This is a blend of 50/50 Pinot Noir/Chard, and at this point the character of the two has yet to integrate completely. The nose is all Chardonnay with lemons, minerals, and an autolytic/yeasty character. The palate on the other hand is all about the Pinot Noir with a more fruity, vinous character and mouthfeel on the palate. The acidity of the wine seemed lower than it probably is due to the body and a bit of roundness that I assume is from the dosage. An interesting and two faced wine, and one that I'm glad to have a few more of so I can see how the two parts integrate over time.

4/14/2015 - tate491 Likes this wine:

Domaine Laroche Chablis w/ Gwenael Laroche (Houston): This wine sees more oak than the other Laroche wines, and it shows, but is not distracting. Creamy stone fruits, powdered sugar, and almond paste on the nose. On the palate the wine was wound pretty tight despite being decanted for over an hour. The acidity was high and mouthwatering, and there was a very high level of concentration and depth to the flavors of white flowers and a hint of sweet vanilla. Despite the concentration, this wine was still light and airy on the palate and not at all heavy or ponderous. I think the oak integrates after a few years, but this feels more like a Cote de Beaune than Chablis.

4/14/2015 - tate491 Likes this wine:

Domaine Laroche Chablis w/ Gwenael Laroche (Houston): This had a fresher, crisper nose than the other Laroche wines with a bit of matchstick and herbs. Much leaner than and more acid driven than the Blanchot and Vaillons before it, this wine was all about rocky detail, precision, and minerality over the fruitier roundness of those two. White flowers and crushed rocks on the palate. Very lithe, elegant, and complex, this was the wine of the Laroche lineup for me.

4/14/2015 - tate491 Likes this wine:

Domaine Laroche Chablis w/ Gwenael Laroche (Houston): A much deeper, complex, and almost brooding (does this even make sense for a white wine?) nose of honeysuckle, stone fruits, and a hint of toasted marshmallow. The palate was similar to the nose but with a much more pronounced chalkiness. The fruit is very dense, round, and concentrated, but is still light on its feet as it glides across the tongue.

4/14/2015 - tate491 wrote:

Domaine Laroche Chablis w/ Gwenael Laroche (Houston): This was the more generous and open of the two 1er crus tasted tonight. The nose wasn't giving much, though, and there was a whiff of sulfur. The palate had a creamier texture that was mouth coating, but lacking a bit of concentration of fruit and punch of acidity compared to the Vaud de Vey.

4/14/2015 - tate491 Likes this wine:

Domaine Laroche Chablis w/ Gwenael Laroche (Houston): From a very steep, relatively unknown 1er cru. Lemon oil and crushed rocks on the nose. Very sharp, linear, and high acid, but the wine does broaden out a bit on the palate with a beautiful mouthfeel and texture. Lemon-lime and hint of nuttiness on the palate with a noticeable energy and tension that makes this an exciting and intellectual drink. The finish is long with a pleasant bitterness and herbal note.

2/23/2015 - tate491 Likes this wine:

The Underground Blind Tasting Group: Single Vineyard Barolo & Barbaresco (Houston): A really beautiful wine. A nose of florals and sweet aged fruit leaps from the glass. The acidity is high for sure, but the rest of the palate is so balanced and wonderful. The sweet aged fruit, used leather, and a host of other primary/secondary flavors fan out on the palate and persist in a long finish. This is really great and a pleasure to drink, although there are many years ahead for the wine.

2/23/2015 - tate491 wrote:

The Underground Blind Tasting Group: Single Vineyard Barolo & Barbaresco (Houston): Dark garnet color, darkest and deepest color of the flight. Complex and rich nose of spice, red fruits, a bit of tar. On the palate, this wine was rich and deeply fruited with smooth, spicy mouthfeel and what I felt like were French oak tannins. The was a noticeable tick lower in acidity than the other wines in the lineup, and the wine was denser and heavier on the palate as well. Very complex wine, but maybe a bit too much for me.

2/23/2015 - tate491 wrote:

The Underground Blind Tasting Group: Single Vineyard Barolo & Barbaresco (Houston): This wine most likely saw some poor storage at some point along the way. The palate was flat and heavy and any flavors had a very "dried out" taste to them.

2/23/2015 - tate491 Likes this wine:

The Underground Blind Tasting Group: Single Vineyard Barolo & Barbaresco (Houston): Light core with noticeable bricking and a bit of an orange tinge at the edges. Despite being the oldest wine in the flight, it was not the wine showing the most age through color. Very delicate nose of flowers (not just roses!), and a rocky, mineral quality. On the palate the wine had a beautiful delicate, feminine character with pure fruits, old leather, and dried berries and herbs. Everything was in balance and showing wonderfully on this night.

2/23/2015 - tate491 wrote:

The Underground Blind Tasting Group: Single Vineyard Barolo & Barbaresco (Houston): Dark core with a bit of lightening at the rim, showing a hint of the age of the wine. There is a delicate nose of roses and sour cherries and citrus notes as the wine opens. The palate shows a unique complexity with sour cherries, a bit of oak and soil driven notes. Long finish.

2/23/2015 - tate491 Likes this wine:

The Underground Blind Tasting Group: Single Vineyard Barolo & Barbaresco (Houston): This was textbook Barolo and one of my favorites of the night. The quintessential tar and roses filled the glass and nose. Balanced acidity and tannins give this a great mouthfeel with noteworthy concentration. I liked this a lot and it felt like a good wine to lay down for another decade or two.

2/23/2015 - tate491 Does not like this wine:

The Underground Blind Tasting Group: Single Vineyard Barolo & Barbaresco (Houston): Very dark red/purple color. Rich, oaky nose with a hint of roasted fruits. The palate was full bodied with dark, jammy fruits and spicy oak. The tannins are big, but very smooth. This comes across as heavy, ponderous, and lacking complexity. Vintage (hopefully) or producer?

2/23/2015 - tate491 wrote:

The Underground Blind Tasting Group: Single Vineyard Barolo & Barbaresco (Houston): Medium red color throughout. Herbal nose with florals and cherries. Similar flavors on the palate, but lacked a bit of concentration and complexity. This was relatively light bodied, but that was accompanied by a lower acidity. This tasted a bit "worked" to me on this night, although everything could have been extremely out of balance as well.

2/23/2015 - tate491 wrote:

The Underground Blind Tasting Group: Single Vineyard Barolo & Barbaresco (Houston): Dark red color throughout. Initially, the nose was very oaky, but that receded with time and was replaced with tar and dark red fruits. The palate was also initially too oaky for my tastes, but that receded as well and left mostly sweet dark (black) cherry with strong tannins, that I perceived as being oak dominated.

2/23/2015 - tate491 Likes this wine:

The Underground Blind Tasting Group: Single Vineyard Barolo & Barbaresco (Houston): Somewhat muted on the nose, but I was able to pick up some cherry fruit and herbs. Pale red core with noticeable fading towards the rim. The palate was a mix of sour cherry and herbal notes on the palate with moderate tannins and god acidity. This wine was more about elegance and weightlessness than other wines in the flight. As the wine opened up in the glass, it filled out and showed more soil driven notes to compliment the primary cherry fruit. Has many years to improve, but a very pretty wine today.

3/10/2015 - tate491 wrote:

This was more of a finesse driven wine than I expected, especially for a Corton. Light to medium body and color. Spice, red fruits, and a mineral streak dominate the palate. There is considerable complexity and depth of flavor here, despite the lighter more delicate frame. Plenty of structure to age.

3/10/2015 - tate491 Likes this wine:

This was the most complete Bouchard wine of the tasting for me. Floral notes mingled with forest floor and ripe red fruits on the nose. The palate has beautiful concentration and depth with a good acid backbone and enough tannic structure hiding under the fruit for aging potential. A lingering mouth coating finish leaves a mix of cherry and perfectly ripe cranberries. Great balance and a superb wine.

3/10/2015 - tate491 wrote:

Didn't get a good read on this wine. The wine seemed extremely primary and was really wrapped up in a ball of dark red and black fruits and a noticeable smooth French oak component. Needs some time to shed the baby fat.

3/10/2015 - tate491 wrote:

Forest floor and darker red fruits on the nose. The texture on the palate was broad and velvety with flavors of earth, forest floor and ripe red fruits. A bit brooding at this stage. Slightly noticeable stem note as well.

3/10/2015 - tate491 wrote:

Muted nose with a hint of red fruit. Bright red, crunchy fruit on the palate. Good acidity and very linear without a lot of complexity or concentration. Tannins barely noticeable. This feels like it will put on a bit more weight with some time in bottle.

3/1/2015 - tate491 wrote:

Lemon-lime and a bit of honeysuckle on the nose. Very lemony on the palate that is driven by a searing, mouthwatering acidity. Very crisp, refreshing and delicious. The midpalate was less complex than the last bottle I had, but still had the lingering lemon and grapefruit mineral finish.

3/1/2015 - tate491 wrote:

This was surprisingly primary despite being 14 years old. Black and macerated cherries on the nose with good dose of French oak. More macerated cherries and even cherry Luden's on the palate with very little in the way of secondary flavors. There is still a bit of oak sticking out, but I assume it will integrate given the amount of fruit that is still showing. Very balanced with good acidity and smooth but grippy tannins. This seems like it will age on its fruit for at least another 5-10 years, but I'm not sure it will pick up any secondary and tertiary flavors.

2/9/2015 - tate491 Does not like this wine:

The Underground Blind Tasting Group: "Clos" (Houston): Dark red color, almost looked like a Bordeaux in the glass. A whiff of funk with dark fruits on the nose with a clear roasted character. Also noticed a decent amount of wood and spices on the nose. The palate was very similar to the nose with the roasted fruit and dark chocolate dominating. Low acidity and soft tannins really gave this wine sensation of being heavily and plodding on the palate. This may turn into something in the future, but it seems like the house style did not handle the heat of the vintage very well.

2/9/2015 - tate491 Likes this wine:

The Underground Blind Tasting Group: "Clos" (Houston): Cherry red core with fading color at the edges. Sweet Jolly Rancher pomegranate nose. Very tense and linear with high acidity and delicate red fruits. Not extremely deep or complex on this night, but delicious nonetheless. I'd be curious to taste another one in 7-10 years to see if the wine adds complexity and integrates the structure a bit more.

2/9/2015 - tate491 wrote:

The Underground Blind Tasting Group: "Clos" (Houston): Out of 8 tasters I was the only one who pegged this as a 2004 based on the presence of the GMs. I don't consider myself especially sensitive to the GMs, but my tolerance was obviously much lower than several very experienced tasters in the group. The nose was overwhelming green and chemical. The palate was pretty much the same with a stripped, hollow, and fruitless being the primary descriptors. The tannins were bitter, harsh, and stalky. Several in the group liked the wine and will vehemently disagree with my assessment, but I can't see any other way for me to describe what I tasted than to call it "flawed".

2/9/2015 - tate491 Likes this wine:

The Underground Blind Tasting Group: "Clos" (Houston): A rose colored core with significant browning. The nose was showing mostly the decaying leaves and earth that I expect from Burgundy with age. A slightly sweet note on the nose as well, but very little fruit to speak of. There was still bright red fruit on the palate carried by very high acidity, but the fruit has faded considerably and has taken a back seat to the tertiary earthy Burgundy notes. After a few hours in the glass, the acidity really moved to the front and overwhelmed everything else for me. This is most likely a couple of years past it's peak, but is on an enjoyable decline and was a welcome change of pace from a lineup of young Burgs. I'd say drink up.

2/9/2015 - tate491 wrote:

The Underground Blind Tasting Group: "Clos" (Houston): This was the only non Burgundy wine in a blind tasting and it stuck out to it's detriment in my opinion. The color was a deep, dark red and noticeably cloudy. Bell pepper nose with dark red and black fruits and earth, woodsy notes. The palate mostly matched the nose with the earthiness coming to the forefront. Bigger, coarser tannins than the other wines in group. I love Chinon, but this would probably have shown better in a different setting.

2/9/2015 - tate491 Likes this wine:

The Underground Blind Tasting Group: "Clos" (Houston): Garnet color. Restrained red fruit on the nose with wet limestone and saline quality as well. This wine was just so pretty and a joy to drink. Crunchy, bright, restrained red fruit that had me intrigued from the beginning. The fruit was so delicate and airy that it just danced across the palate, but somehow it also had a stern, rocky structure ending in chalky tannins that at the same time seemed to stand in opposition to the delicate fruit. That tension between the two kept me going back to the glass all night. This wasn't the most open wine or most complexly flavored wine, but it was by far the most intellectual one of the night.

2/9/2015 - tate491 Likes this wine:

The Underground Blind Tasting Group: "Clos" (Houston): Violets and red fruits on the nose with a good slap of smokiness from the oak and even a bit of what I called dill, but it could have been a minty-ness as well. Fuller bodied and plump on the palate from the minute it hit the glass. This had a seductive fruit and tannin structure that filled the mouth, but still managed to stay very light on it's feet, although the oak influence was a little noticeable. The tannins were present but buried under the fruit, most of which was of the purple variety. This will obviously age and integrate the oak, but it sure was delicious tonight.

2/9/2015 - tate491 Likes this wine:

The Underground Blind Tasting Group: "Clos" (Houston): At first, the nose was shy and not giving up much more than an intense perfume of red fruits and tense chalky limestone note. More red fruits on the palate, with a very bright, high acidity that made the wine seem very long and linear on the palate. I picked up the slightest bit of herbs on the back end that added a savory element to the bright red fruit. The tannins were pretty firm, but fine grained and worked with the fruit to give a slightly sour cherry puckering sensation on the finish. After a few hours in the glass, this went through quite a transformation. The fruit fanned out on the palate with more purple flowers and blue fruits, the savory herbs were complemented with a meaty, brambly quality. Both the nose and the palate took on a beautiful and beguiling citrus quality that was so remarkably similar to mandarin oranges. The tannins were still firm and fine grained, but they were less noticeable after the fruit opened up. What a great wine that should age gracefully for decades with plenty of stuffing.

2/7/2015 - tate491 wrote:

Not sure what to think about this. There's vanilla and dill from the American oak as expected, but the fruit is ripe black and blue and a bit overwhelming at this point. Even on day two, the wine is very fruity and monolithic, although not overdone or over ripe in any way. Hopefully this baby fat will integrate, but I expected a bit more integration and toned down fruit at this point anyway. I'm not that experienced with Rioja aging curves, so I'm going to wait a while to pop and of my other bottles.

2/7/2015 - tate491 wrote:

When I opened this and poured it in the decanter, it was so light in color that it might have been confused as a rose if I hadn't known better. An initial glass at this time was very 2008 in profile: very high, screechy acidity, moderate tannin structure and light cherry flavors. I was distracted for the rest of the night never got back to the wine, but I poured it back into the bottle, recorked and put in the fridge overnight. The next day, the wine had gone through a pretty remarkable transformation. The color had darkened considerably, and now had a dark garnet core with lightening at the edges. The wine had opened up considerably on both the nose and palate, with cherry, pomegranate, and earthy pinot forest floor notes. The acidity was still high and the tannins still present, but the fruit has now blossomed and was in perfect balance with the other elements. This bodes well, in my mind, for the other 2008s I have resting, although it's going to be a while before I plan to open any of those. I got a case of this wine from PC for $9.99, which is looking like a great deal on a wine that should be fun to follow over the next 10-15 years.

2/7/2015 - tate491 wrote:

Didn't get a great read on this, as I wasn't able to devote the attention during a much larger tasting. A real smoky nose overwhelms most of the other scents, but I could discern a bit of floral in the background. The palate was waxy with a viscous honey note as I expected, but the wine wasn't heavy in any way. Plus acidity kept the wine lively, and there was a decent amount of complexity with the floral, honey, and nutty flavors. I also detected a hint of a spice that struck me as being very cardamom like on the finish. A well balanced wine, and I'm sure fans of N. Rhone whites will really love this wine.

2/7/2015 - tate491 Likes this wine:

A standout wine for me in a N. Rhone tasting. Ripe red and black fruits on the nose with a big whiff of herbs and vegetation that I assume comes from stem inclusion. All of this creates a lot of aromatic complexity, both fruity and savory. Very structured on the palate with great acidity and a firm but enjoyable texture. The red and black fruits are present, as is the herbal streak. A bit of the syrah meaty/olive not is tucked in the background, but promises to become more pronounced as the wine sheds baby fat and the structure integrates over time. Highly recommended and a wine that will continue to improve for at least a decade.

1/25/2015 - tate491 Likes this wine:

A mix of red, black, and purple fruits on the nose with a big whiff of milk chocolate. A very typical Wellington zin; medium body, well balanced ripeness, good acidity and sufficient tannins. A few secondary flavors are beginning to come out and the fat is being shed. Great balance and not over done in any way, this will probably improve of the next 3 years and maybe longer.

1/23/2015 - tate491 Likes this wine:

Not showing a lot on pop and pour, but after 4 hours in the decanter it really started blossoming. The floral aromatics jumped out of the glass and filled the room. Over time the palate took on a deep, concentrated cranberry fruit tone that showed a level of complexity that is unexpected from such a simple appellation. Good concentration combined with a light to medium body mouth feel and plus acidity really gave the perception of dried cranberries dancing across the tongue. The tannins were a bit grainy and dusty, but added another twist of complexity on the finish.

1/23/2015 - tate491 wrote:

This wine started out disjointed and never really came together even after a night in the fridge. Everything was there, but not in the correct place. Muted pomegranate fruit on the nose with a big whiff of burned rubber that subsided after a while. Ripe, fleshy red fruits on the palate that tended toward the polished end of the spectrum. I perceived the acidity as uncomfortably high, and I love acid in my wines. The high, out of balance acidity was the most disjointed part of the wine, but the fruit was also clipped on the back palate. Tannins were noticeable and slightly angular. Opening this so young probably wasn't the best idea, and I'll hold my judgment after a little more cellar time.

1/20/2015 - tate491 Likes this wine:

This was a real treat! I have no experience with either the grape or producer, and as a result had no idea what to expect. The color was dark purple and inky, which suggested a full bodied wine. It was surprising then when neither the nose nor the palate matched the expectation from the color. Floral and dusty red berries were present on the nose, but the primary theme of both the nose and palate was a distinct note of beef broth. I've experienced notes of beef broth in wines before, but this was the most distinctive brothiness I've ever noticed in a wine. It was very distinct and complemented the pure cranberry and blackberry fruits on the palate along with a healthy dose of something wild like animal fur (if that's meaningful in any way). Dusty tannins and decently high acidity frame the fruit and savory flavors and create a nice package and quite a surprise. A singular wine, no doubt!

1/18/2015 - tate491 wrote:

This took three days to really open up beyond the lean and simple nebbiolo. After three days, the floral element expected from nebbiolo began to emerge and the tannins were dialed back a bit. Not sure where this wine goes in the future, but it definitely needs three to five years to come together. My guess is that it stays simple and fruity with high acid, and is a perfect food wine for the next 15 years.

1/18/2015 - tate491 Likes this wine:

Who says there is no value in Bordeaux? Apparently, these grapes come from a plot between Petrus and Cheval Blanc, which is nice real estate I suppose. Very impressive all around with excellent concentration and balance with nothing overblown or out of place. Red and black fruits dominate both the nose and the palate, with a subtle accent of vanilla. Despite being medium to full bodied, the acidity is notable and keeps the fruit juicy and promises at least medium term aging. This is a wonderful wine for $25 and competes with Bordeaux's at much higher price points.

1/18/2015 - tate491 Likes this wine:

Drank over three nights. Very coarse, brambly, and stemmy (not sure if stems were included, but I got the suggestion, regardless) after a couple of hours in the decanter. After a few hours in the decanter, the fruit blossomed and integrated with the herbal notes into a very enjoyable wine. The acidity is well proportioned and balances the black cherry flavors. The coarse, somewhat rustic tannins softened after two days, but were still present. The fresh, upfront fruit is delicious today with a decant, but I think this has many years to go before hitting it's peak. Lots of material here for medium term aging.