Comments on my notes

(9 comments on 9 notes)

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2017 G.D. Vajra Langhe Rosso Langhe DOC Nebbiolo Blend, Nebbiolo
10/7/2019 - chablis28 wrote:
89 points
Perhaps Piedmont's only version of Cote Du Rhone from one its best producers. A blend of Nebbiolo, Barbera, Dolcetto and the rare heirloom Freisa and Albarossa. Aged mostly in stainless and some neutral oak. Semi translucent ruby red. Fresh violets and berries on the nose. The palate seems to indicate Barbara is the dominate grape with its almost prickly acidity without food. With food it integrates perfectly adding lift and energy. Somewhat tart mix of red and darker fruit, spice, herbs and minerality. Just a radiant, honest, pure expression of Piedmont tastiness. Perfect no, but always fun and always somewhat different from year to year. Excellent value for $13 on sale locally.
  • hutch commented:

    10/31/19, 10:27 AM - Love your description of this as a Piedmont CDR!

2014 Domaine du Pégau Châteauneuf-du-Pape Cuvée Réservée Red Rhone Blend
9/11/2019 - tob100 Likes this wine:
95 points
Still great! Haven't changed much since last time. One of my favorite wines!

I read here and there that people recommended that some type of redwine should be cooled down to 15 degrees, so i gave it a try.

I recently got a winefridge for storing which has a temperature at 14 degrees by day & 16 degrees by night.

So I took the wine out, opened it and decanted it for 3 hours. Wow, that was stupid!

The temperature of the wine felt like i JUST took it out. The wine had all the usual notes and taste but there was more acidity than normal and a bit more harsh.

Personally I like my red wines to be at room temperature, except Pinot Noir - they has to be cellar temperature.

Despite this little experiment it's still one of my favorites.
  • hutch commented:

    9/12/19, 2:34 PM - Interesting. I don't like any red and warmer than 17 degrees, and prefer 15-17 in general. I find the heat from the alcohol really comes out past that point. But in general, once in the glass wine warms up quick enough that it isn't too difficult to figure out your ideal temp.

2011 Rhys Alesia Pinot Noir Sonoma Coast
11/25/2016 - hutch Likes this wine:
91 points
I really enjoyed this wine. Unfortunately, haven't had the Rhys wines before, so do not know how this "second" label compares to them. This is in the earthy, savory vein, with everything very well balanced. It is not Californian in the sense that there is none of that ripe fruit. If you were to suggest this is a little under ripe, and furthermore argue about a wine trying to be burgundian instead of being of the place it comes from (California) I would not stop you or try to hard to move you from that perspective. We would also have to have a conversation about stem inclusion, I imagine. Indeed some of that might be true. But I really like it, I find it enjoyable to drink and very well balanced. That is enough for me with this bottle.
  • hutch commented:

    11/25/16, 2:47 PM - Hi Desertdoc. That's why I put it in quotes. And why I didn't want to make any comparisons to the Rhys labeled wines, since I haven't had them (Unfortunately). I just thought it important to note where I am coming from with my thoughts.

2006 Domaine Monpertuis (Paul Jeune) Châteauneuf-du-Pape Red Rhone Blend
5/21/2016 - MC2 Wines wrote:
Q2 Tasting - The Rhone! (The Apt): Wine #9: Part of a double blind tasting of Rhone wines. This was much more fruit forward than some of the others. Almost a candied flavor to it. Very clean. Well liked by the group - tied for 4th highest rating of the wines. (6 pennies)
  • hutch commented:

    5/25/16, 12:25 PM - Hi MC2. Just wanted to say I love your idea of voting with pennies. I'm going to have to use that!

2006 Mollydooker Shiraz The Boxer South Australia
3/7/2011 - graemeg wrote:
NobleRottersSydney - 'Bet you've never tasted this before' (Alio's, Surry Hills): [screwcap, 16%] {Gordon} A wine to fill an important gap in the matching-with-food matrix. Until now there was no wine suitable to accompany iced donuts or cocoa-pops. Now the dilema is solved. An apparent blend of vodka, chocolate topping and ribena, it’s the ultimate example of flavour without structure. Apparently a total lack of acid or tannin can be offset with additional sugar, fruit and alcohol. Who knew? More a cocktail than a wine. How on earth the Wine Advocate crew regard this as some sort of benchmark wine is beyond me; and a tragedy for the Australian wine market internationally.
  • hutch commented:

    3/11/11, 4:32 PM - Sadly, how true regarding you comment about how this affects the market and perception of Aussie wine. Not only is it difficult to sell the good stuff coming from Australia, it's nearly impossible to even get it anymore due to the collapse of the market in America other then the processed and candied stuff.

2007 Doña Paula Cabernet Franc Alluvia Tupungato
9/4/2009 - nzinkgraf wrote:
Mega Slide (Waterford Wines Milwaukee): Rich liquorice to the nose. blue to black fruited. deft oak on the nose. this wine has grill marks. full dash of wood on the palate. definitely a brightness of fruit on the nose. almost a tangy unsweetened Kool-Aid nose. rich and tight wood expression on the palate. why do people do this to Cabernet Franc???
  • hutch commented:

    8/17/10, 3:02 PM - Interesting. While I love a great Cab Franc from the Loire, I've also been enamored from versions from Washington and Bordeaux that see oak. I think the Dona Paula version is firmly in line with them, and the oak doesn't detract from the wine. (In fact I found the use of oak much more deft then in many of the regular bottlings from Dona Paula.

2007 Chalone Vineyard Pinot Noir Monterey County
7/19/2010 - dfarley wrote:
77 points
This is my second bottle of this wine that I've tried, and my reactions were similar. Flat on the palate and very one dimensional. Many better Pinot Noirs out that at this price point
  • hutch commented:

    8/14/10, 7:35 AM - Why did you try the second bottle?

2004 Sesti (Castello di Argiano) Brunello di Montalcino Sangiovese
2/25/2010 - hutch wrote:
92 points
Lynch Italian Tasting (Conference room): Traditional BdM. Lots of sour cherry. Great tannins. This screams of place. Really nice stuff, but the tariff is a bit much in RI. ($90)
  • hutch commented:

    6/15/10, 3:12 PM - Re: Ben. I think that's a very valid point. As well as the fact that this will be a different bottle in five years, at which point $90 might even seem like a value. And of course the expense of $90 is all relative. For me, a 92 point wine is a world class effort, and $90 isn't a lot to spend for many for that kind of quality. For me though, it's a bit much.

2006 Domaine du Cros (Philippe Teulier) Marcillac Vieilles Vignes Fer Servadou
2/5/2010 - campingfleurie wrote:
Made from Fer Servadou, but first aromatic impressions are of inky Cab Franc meets thin, dark-raspberry, boiled-sweet Gamay. Then… that’s not VA… that’s vinegar! Snap: the aroma and the whole wine just went to vinegar. My wine merchant will refund, but they also tested a bottle the next day and reported no problem. NB: I used the bottle for cooking and it thoroughly shot the dish too – beware any vinegar-fault wine!!
  • hutch commented:

    3/8/10, 11:52 AM - Nope, this is 100% Fer Servadou, or Mansois, as the Marcillacans call it.

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