4/12/23, 11:51 AM - I agree with your thoughts but think It's a little more serious. Glad to see you enjoying Greek wines though!
12/12/22, 12:38 PM - Hope you enjoyed it! It was one of my favorite wines. I need to edit the note, because it was in fact, not temp controlled for a few years and that might have affected this somewhat. Either way, it was still a super fun bottle, and I imagine your mag will be an even better experience
5/21/22, 2:13 PM - I haven't had this in a while, but it's been out on the market at this point for at least 4 years. I would imagine there is some bottle variation at this point, and wonder if that might lead some of these tasting notes to think it's past its prime? I know I have had quite different experiences with various vintages and Crus and not all of them have been sublime.
12/10/20, 1:20 PM - I have found that if you swirl the wine with your tongue while it's in your mouth it revolves much better.
12/10/20, 10:23 AM - I was hoping to wait until 2044 or '45 to drink mine. Do you think I should adjust plans to 2043?
11/27/20, 6:41 AM - Hi Euge67! Often I write only part of what I am thinking. In this case, I was thinking about the difference in pricing in general between single vineyards, luxery cuvees, etc. I am under the impression that in many cases, and many vintages, I have a hard time justifying the cost from a consumers perspective. I personally would rather spend $50 for the regular Barolo than $175 (what it costs for me) for this. Obviously, the cost of things are incredibly subjective though.
9/4/20, 7:27 AM - Ha, I agree that it's probably not a great idea to have a profession in an industry you don't enjoy. And I am not trying to bash those wines or regions. But trust me, when you are a buyer, there are certain regions/wines that sales people are always bringing buy and 95% of the time you know exactly what they are going to taste like. IE suppliers chasing the next Oyster Bay. But hey, we both like the Spy Valley, so cheers!
10/31/19, 10:27 AM - Love your description of this as a Piedmont CDR!
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.
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.
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!
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.
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.
8/14/10, 7:35 AM - Why did you try the second bottle?
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.
3/8/10, 11:52 AM - Nope, this is 100% Fer Servadou, or Mansois, as the Marcillacans call it.
Thanks for letting us know about this problem. We will review your comments and be in touch soon with an update.
Search