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Comments on my notes

(3 comments on 3 notes)

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Red
2006 Azienda Virna Di Borgogno Barolo Cannubi Boschis Nebbiolo
8/6/2018 - grantsky wrote:
90 points
Good, balanced concentration, deep rose pedals, tar, dried
Herbs, cola, there is some concentrated red fruits, but it takes a back seat. Broad, coating tannin, Very present, but not overtly aggressive.
  • Rich.Herbs commented:

    2/1/19, 5:41 PM - The drink dates for this wine are set to 2015-2019, which seems very short for a Barolo. Based on your recent tasting what would you set as a drink window?

Red
2006 Guilliams Vineyards Cabernet Sauvignon Spring Mountain District
Opened and poured (a mistake: Should have decanted for an hour). At first the nose was like fresh sourdough, but after some vigorous aeration, I got some fruit. Similar in the mouth - the fruit took some coaxing, but I enjoyed the strong attack, the balance, and the long finish. As the wine breathed, it seemed to relax and show off its balance and complexity, but remained vigorous. This wine can work alone, but I enjoy it with food - it is strong enough to pair with many options, but I think of crisp, bold, natural vegetable flavors that would show off the wine's classy edge and complexity. The 2006 is great now and should remain so for 2 or 4 years.
  • Rich.Herbs commented:

    6/12/13, 12:46 PM - In response to thesternowl and that Guilliams does not require "much of a decant", the keyword here is "much"; I did not decant it at all, and neglected to mention that it took only about 15 minutes to open up. So it may be more closed than your experience a couple of years ago, but it still opened fairly fast when compared to some wines.

Red
1998 Château Cos d'Estournel St. Estèphe Red Bordeaux Blend
Similar to my January taste - Currants nose with some pleasant but subdued fruit, balanced, and a medium finish. Still feels incomplete - either dormant or in decline.
  • Rich.Herbs commented:

    5/11/13, 6:19 AM - CDH: Not all Bordeaux vintages are age the same, and I think the 1998 vintage is shorter lived. Perhaps there are other definitions, but to me, a dormant wine has a sound structure but can't be teased out of the glass (all the components are there, but muted) , whereas a wine in decline has lost its balance (one component dominates the others - for example the fruit is faint and the acid takes over). Preparation and decanting can help bring out a dormant wine, but the best is to wait and let the cellar do its work. In the case of the '98 Cos, I was hurried through my recent tasting, and I hope my 9 remaining bottles will do better.

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