8/14/2016 - SouthernStateofMind wrote:

This just keeps getting better and better. Intensely aromatic. A dazzling combination of red/black fruit aromas are accompanied by lavender, soy, hoisin, earth and baking spice. Magnificently structured with elegant finely grained tannins and energetic acidity. Densely packed and concentrated yet nimble on the palate. Firm grip with excellent length on the finish. Many years ahead for this one.

11/24/2015 - WoodieBayArea wrote:

could be shut down (for sure) or could be just me, i have always preferred classic cali cabs from the 70's thru '95'ish and demured when it comes to bordeaux, this was not exception, little or no fruit, good acid, slightly drying and while med plus bodied it didn't have much to enjoy on the palate... again, perhaps asleep but i'm not going to buy at this price or even at $100... just so easy to find tons of old Phelps Backus, Dunn, Heitz Martha's etc for that or less

1/7/2015 - coremill wrote:

Initially served blind. I guessed a modernist youngish Right Bank Bordeaux. Very ripe but not sweet black fruit, very extracted with lots of drying tannin, and a ton of vanillay, light-char oak. With extended air this got oakier and oakier, with oak tannin drying out the palate. There is nothing here that suggests Mencia. It seems to be made in a vin de garde style with all that drying, bitter tannin so maybe in 15 years the tannin will resolve, the oak will integrate, and a swan will emerge, but this is ugly an oakling right now. Horrible QPR.

12/23/2014 - geppetto Likes this wine:

Second go at this stunning port. Coravined a 750ml bottle and let the glass sit for 5 hours. At this stage it needs much more air. The nose only begins to open up at the five hour mark and continues to blossom as time passes. As expected, this is so dark in color, it is almost black. Stains the wine glass (and my teeth). Intense dark fruit flavors, with hints of sweet blueberry on the finish. I am really enjoying this at this really young age... I plan to follow this until I die (hopefully a long, long time from now). Love this stuff!

11/26/2014 - WoodieBayArea wrote:

wow, on the pnp this had a big nose of beautiful red fruits and some perfume, palate was luscious with great fruit, balancing acidic grip and some hints of spices to come with age, then - ugh - totally shut down (at least relatively) after 45 mins and became a little thin and acidic with little palate flavor profile, my bro in law came in after the shut down and loved it so maybe i was disappointed at the direction… thinking 5-7 years if i can maintain discipline before my next try… 92 rating is for the pnp

11/13/2014 - Bruce 1er Does not like this wine:

Highly acidic, thin, herbal, generally unpleasant. Where's the fruit? Bottle probably off due to poor storage before acquiring. Finishes with very little tannin.

9/20/2014 - rocknroller wrote:

Siggy's BBQ Featuring a Trio of 2001 La La's and a Bevy of 2001 CDP's (Siggy & Jenny's Place, Mpls, MN): Just got a very small pour of this from 750ml. Shows its essence on the palate wonderfully, but the nose is a somewhat tight tonight. Don't think this had any decant.

3/3/2014 - gigmoney Likes this wine:

Smooth. Wish I had more than 1 more.

1/25/2014 - jrkennedy37 Likes this wine:

This has the richness of a chardonnay while also maintaining an unexpected balance for being a hefty sparkler. If you're lucky enough to get a hold of more than one, I'd recommend laying it down for a bit, as the chardonnay is very powerful and primary at this point. What a fantastic execution (our expectations were low) from Loring and one I'd happily snap up if offered on the regular market.

1/20/2014 - Lord of the Bottles Likes this wine:

Beautiful and well balanced. Cherry and ripe red fruit with some earth notes and a pretty long finish. Smooth as silk.

9/28/2013 - cooberp wrote:

This wine had a vile glue-like odor that kept cutting off other scents and flavors just before they could be identified. I really doubt this was the winemaker's intent, but don't think I can afford another bottle to test my theory that this was flawed.

10/8/2013 - NickBurwood wrote:

Thanks to member djewesbury in Belfast for bringing the problems with some bottles of Niepoort 1997 to my attention. Sure enough, two of my remaining 5 bottles were showing raised corks - if not seeping (yet)!
Have opened one, and after two days in decanter, while perfectly acceptable, was rather dull flat and and uninteresting compared with first (and I suspect OK) very immature but dynamic bottle opened in January to assess development - or not.
Will drink this and the other suspect bottle before Xmas and hold, as originally planned, the remaining three till 2016 at the earliest.

8/6/2013 - ckinv368 Likes this wine:

Opened and slow-oxed for 1 1/2 hours prior to drinking.

Nose of prunes, dust, over-ripe black cherries, mushrooms, forest floor, cigar box and cedar, blood and roast beef.

Perfectly muted dark cherry, green pepper, dusty remnants of tannin, fig, mushroom, prune, smoky blackberries, coffee, cedar, forest floor, graphite, blood, old books, and roasted meat. Still a very powerful, complex wine. Almost overpowering flavors at times.

The middle and end of the palate reminds me of sitting in a dark wood-paneled room with tapestries on the wall, fire crackling, contemplating a wonderful book, smoking a cigar, nursing a scotch. In three words: the good life.

Amazing wine, almost completely mature, but still has a little ways it can go before the astringency burns completely off. Drink now or hold for 2-3 years for it to hit its absolute peak. Imagine this will plateau for quite a while before it begins to decline. The finish was so long, and the wine so powerful and concentrated, I can't imagine it is going to decline or decay anytime soon. If you have some of this, you're pretty lucky! Everything old-school BDX should be.

6/22/2013 - AllRed wrote:

4th Saturday group "uptown" tasting (Our house): L057 CLOS. I saw some notes on this lot and thought perhaps I would be immune from the problems with this wine. Boy, was I wrong. Light color with notes of plum and candied red fruit with raisiny, pruny overtones. Medium-bodied with a ripe, candied quality on the palate. Angular & disjointed. Thelostverse nailed this as Chateauneuf, and I believe was the only one to do so. I have seen other notes of the same lot from the same retailer with no issues, so I am more inclined to chalk this up to the variation problems than to heat damage...glad I only purchased two bottles of this sh!t.

6/22/2013 - ledwards wrote:

Popped and poured- what a mistake. It was good but alot of over ripe strawberries and not as deep as those drank previously...90.. Saved half the bottle, drank day 2- significantly better. The Granbussia I know and love. Complexity, depth, earth tones, leather and balanced fruit. 94. I averaged the 2 above...

6/22/2013 - Matt Scott Likes this wine:

Absolutely delightful. A Merlot of a legendary strut; micro-fiber tannins of the highest ilk. So much plum, cherry wood, dark chocolate, mixed olives and terracotta. Long, long, long and saline during the aftertaste. Zen and sexy at the same time. There was a two-hour decant and see previous notes; this has a long life to brag about. Drink now -.

6/16/2013 - MicklethePickle wrote:

Open 24 hrs. Superlative wine. Very dark and dense ruby. Legs galore. The perfume coming out of the glass is special indeed. Ethereal, deeply fruited, dense-packed violets and iron. Huge mouthful, reaches every corner and spreads out to a broad swath of cedary cherry fruit. Still a relative baby though, with many years of life ahead. Only just showing its potential. Wow. 5-14-17-9: 95/100.

5/18/2013 - mnh Likes this wine:

Medium Ruby with notable amber rim. Full expressive nose and everything you want in a mature Barolo. Tannins silky and well integrated. Very long finish. If you could only drink this wine everyday

5/15/2013 - jaxpaj wrote:

Round plush wine. Red and black fruit, creamy vanilla/caramel undertone (in a good way), long pure finish. I have 3 left and need to hide these. They are drinking great but I would guess that in a couple of years you may have a 96-97 pointer.

5/7/2013 - gigmoney Likes this wine:

1st Morel Dinner. Served with 2 courses: Duck confit with creamed corn and morels. Beef tenderloins, braised oxtail, roasted leeks and of course morels. Boy am I glad I rolled the dice with K&L last summer. This bottle had a solid cork with no streaking. Very little sediment. Decanted for 4 hrs. Upon opening, nose was a bit muted, and the palate was deft. 4 hrs in the decanter, then poured back in bottle to serve.

Upon popping the cork for dinner, all I could think was WOW! Agree with others when they mention it was explosive. YEAH! NO KIDDING! I was almost afraid to taste and just swirled and smelled it for 5 minutes. Very primary aromas of roses, tar, vanilla and spices perfumed the air and brought me to my knees.

I'm not even going to try to explain the palate of this, as All I could think of was, this must be what liquid cashmere tastes like. I know it's not a flavor profile, but in company of great friends, it becomes a night of experiences, not flavor profiles. I've never had a bottle of Barolo like this one. From previous tasting notes, I was worried the tannins would be too overwhelming to enjoy. Not the case for this after the decant, it is very inviting on the palate. Great night, great friends.

Went better with the duck course.

My other bottles will not be touched til 2020.

5/6/2013 - curtispomeroy wrote:

This was one of the "not good" bottles. Monolithic, stewed fruit that I did not enjoy at all. Tried glasses on two consecutive nights and ended up dumping both.

4/30/2013 - gigmoney Likes this wine:

Traditionally, I enjoy my vintage port with a minimum of 25 years of age. The secondary nuances of vintage port are what keep me coming back time and time again. I originally tasted this at release and the bottle had been decanted for 24 hrs. This first impression made me decide to go long on this wine in 750's. I finally decided to ship from offsite, and decided to test one to see how it was. Tasted immediately upon opening. It was a hot mess that was so lost within itself that I began to worry. Then I Slow oxed for 14 hours. What a difference air can make. Previous CT notes have it right on. Lavender plumes fill the air. This really could have used another 14 hours of air to really start strutting its stuff. This has a concentration that I rarely see in VP. IMO, this will be a prime example of the 2007 vintage in the future. It may end up being a reference port for generations to come. Just my 2 cents.

3/17/2013 - mzimberg wrote:

Iron and rust, earth and chestnut aromas. Amazing complexity. Not as closed as I expected. Dirty mushrooms. . Ruby to the core. Tomato and beef bullion. Incredible cristilline complexity. Long and pure. Outrageously delish. This is the real deal clos vougeot. Multi minute finish. Among my favorite clos vougeot.