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Comments on my notes

(5 comments on 5 notes)

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2003 Patrick Jasmin Côte-Rôtie Syrah
9/20/2013 - Stefanos T. wrote:
88 points
Surprisingly when opened up this wine did not offer anything special. Nose was almost not smelling anything at all (!) and on the palate which had a nice elegant and fluid texture (which is the best feature of this wine) there was some candied cherry fruit that I associate with Gamay more than Syrah. Mellow tannins and medium acidity. At ten years of age there was no sign of development or fatigue...
On day two the wine was much more open in the nose with black peppery notes and some florality. On the palate it was also more fruity with candied notes being less. Much better overall than day one.
I do not know how to judge this wine. Current performance based on day two is an 88, but I have the feeling that it might get better with aging although it is neither tannic nor fruit concentration is high. The reason is it youthful and elegant presence now at age ten.
I love the label on the other hand...
  • djlevin commented:

    2/12/18, 8:08 AM - Stefanos, as you taste more CR I think you will find most of these wines taste better (need time to open) over some time. They tend to be simple and unremarkable on open... and then add complexity over several hours. The signature tells on CR (fruit-forward, but with oily, floral, olive character) usually all come out to play with some air. I hope you stick with the CR. They really are special wines!

2008 Tenuta Guado al Tasso (Antinori) Bolgheri Superiore Red Bordeaux Blend
8/19/2016 - djlevin Likes this wine:
92 points
Deep, dense purple color with brownish hue around the rim. Would have guessed older than 8 years in the bottle. Closed and limited nose on open. Not much coming through yet except alcohol, bitter chocolate and watery texture. Sampling until ready... about 45 mins. hitting its stride. Still ample freshness and has become fruit forward as opening. Plum, boysenberry, blackberry in front. Minimum mid-palate, with a medium length finish of subtle dark chocolate. Tannins are grippy and high, with high acidity. The texture has improved, adding a bit of mouth-feel and volume. Great structure, but the fruit has become subtler than an earlier bottle. Fruity enough to be drunk on its own still, but perfect for a pairing with red sauce and meat dishes. Antinori has delivered another quality Tuscan blend with versatility and some aging potential. I enjoyed a few glasses prior to dinner, but this would be even better with food.
  • djlevin commented:

    8/20/16, 12:09 AM - Buzz... if your palate prefers aged flavor profiles, I would give it another 1-2 years. Should be best drinking window 2017-2018. Starting to lose the fruit already. If you don't mind whether the wine is fruit forward, the tannins should be perfect in another 3-4 years. Wouldn't trust the wine beyond that...

2010 Steven Kent Winery Pinot Noir El Coro Vineyard Sonoma Coast
3/2/2016 - djlevin wrote:
87 points
Wine Tasting at Steven Kent Winery (Livermore, CA): The nose was of red hard candy. The palate was cough syrup and spice. Low tannins and medium acidity. I was told by the tasting room attendant this wine was made with fruit from the Sonoma Coast... c'mon, let's train our people! This wine did not taste like a cool climate Pinot. It is so fruity, I would have guessed Carneros, if tasting blind... AND guess what? When I returned home I found - El Coro Vineyard IS in Carneros. BAM! Fun to nail it, especially when the attendant was so insistent.
  • djlevin commented:

    5/28/16, 5:51 PM - Have to tell you, didn't notice. The tasting room was dark and I was getting the sales pitch from the attendant. I guess we all have a tendency to listen rather than read... Thanks for your comment!

2010 Sokol Blosser Estate Rosé of Pinot Noir Dundee Hills
7/22/2014 - djlevin Likes this wine:
92 points
I was looking at some recent tasting notes on this wine and I definitely have a different view. There are those that record the gradual loss of fruit in a white/rose wine as a marker of the descent into oxidization and eventual fault. I don’t understand this thinking. Wine does not need to be a fruit bomb to be appreciated. In many quality wines, bottle age promotes balance and softens structure – qualities I enjoy very much. Apparently, this thinking does not follow the palate of many wine consumers. I prefer some bottle-age on fine whites and rose! Take a well made white/rose with solid acidity, nice texture, lower alcohol, a minimum of oak and without any one characteristic overpowering the other… put some age on it and I am sold! Doesn’t matter whether white, rose, or bubbly. The right wines almost always do improve. So, this one knocked my socks off! It is a different tasting experience than the first bottle back in 2011. Beautiful, delicate nose of strawberry, hay and herbal mint. The palate is losing the fruit, but still begins with tart strawberry and now just a hint of watermelon. A touch of butter comes through from the lees. The huge acidity has toned down a bit, but still assertive enough to surpass most of the rose I taste. This is wonderfully dry, with enough fruit to mask any bitterness. The texture on this rose is wonderful! What the winemaker did with leaving this on the lees to age for a time before bottling, is almost god-like in its brilliance. IMO, the optimal window for drinking this wine is 2014-2015. Don’t let it sit much longer, or too much of the fruit will resolve. What a great value in Rose! Oregon shines again!
  • djlevin commented:

    7/27/14, 8:16 AM - Jake, I wasn't trying to suggest there is any right, or wrong. Sorry if it appeared so. I revised the tasting note a bit to reflect my viewpoint better. If you take a look, it might shed some light on why I gave this wine such a high rating. Every individual likes what they like - there are no "correct" tasting notes... but I do enjoy opening eyes to new ideas. Thanks for your comment!

2010 Clos du Val Cabernet Sauvignon Napa Valley
5/27/2013 - Dale M wrote:
Quick informal note, but boy this sure seemed to carry a lot of delicious, very technically correct Cabernet fruit and profile. I want to retry this as I really didn’t get a chance to get a more detailed impression, but I like what I tasted so far. .
  • djlevin commented:

    1/2/14, 11:47 AM - I couldn't agree more with your note! I don't understand other palates sometimes. Briney olive would be desirable in Northern Rhone Syrah, but not in a Napa Cab? Drying tannins... what do you expect from a young cabernet sauv? Give it 3-5 years and the tannins would soften a bit. Howling at the moon, I guess.

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