9/17/2023 - zippythep wrote:

The 2011 was decanted for two hours and could have used another hour. Drank at pop up dinner upstate by Junoon Chef Akshay Bhardwaj (9 time Michelin star winning restaurant from NYC). Held up surprisingly well to the strong flavors/spices in the meal. Typically drink white Bordeaux and burgundies at Junoon (which we also enjoyd) but this was clearly the WOTN.

9/17/2023 - zippythep wrote:

The 2014 mag is at it's peak now, IMO. Everything has softened - jamminess is gone, still a little bit of oak, but more velvety than jammy now. Decanted for a full hour; probably enough. Paired great with steak, salmon and chocolate. A clear WOTN for a holiday crowd of 10.

11/8/2014 - zippythep wrote:

Incredibly surprised that this was still drinking well. Had a 375, so full bottle might still have a little kick left - but I would not wait.

12/3/2013 - zippythep wrote:

Surprised again. This is holding up much better than expected. Tannins are soft, mouthfeel is silky, and there are now hints of mocha on the finish. Perfect now, but I wouldn't hold onto this much longer.

3/30/2010 - zippythep wrote:

Getting better with age. Big mouthful of red fruit, yet not overpowering - very well balanced wine. You expect a fruit bomb from the smell and initial taste, but has silky texture with some weight. Opened nicely over about 3 hours, but I wouldn't decant this - you'd miss the fresh fruit flavors that pop at the beginning. Just great juice - thanks Dave!

3/30/2010 - zippythep wrote:

Afraid this peaked a year or so ago. Still has the golden color; still has peach, honey, nectar flavor characteristics; but has become unbalanced. Hoping we just got a bad bottle, but gut says no.

3/30/2010 - zippythep wrote:

Sublime. Felt this had aged perfectly and had hit its peak. Still had fruit left; tannins had softened and almost disappeared, leaving a silky mouthfeel. However, still some weight left, and pinot expressions continued as bottle opened up. Had with duck and smoked salmon and was sorry to see it go.

1/14/2010 - zippythep wrote:

This vintage is hitting its stride right now. The tannins have softened, but the fruit is still strong (bing cherry/plum). Decanted for 2 hours - could have used 3.

12/18/2009 - zippythep wrote:

92 points. Even in an average year, Hanzell continues to be one of the great burgundian white wines in the US, and reasonably priced for the quality. Not as good as the 2006 (which was rounder, had more depth, not as acidic), but will be very curious how this ages. Have been continuously surprised with how well this wine ages - the 2007 should drink well for another 5-10 years, and may evolve magnificently. The tartness of the granny smith apple initial flavor may get toned down over time.

2/3/2008 - zippythep wrote:

Really beautiful bottle of wine. Was deceiving at first, as it seemed to lack a little depth, but really opened up after 30-45 minutes. Tannins were well integrated, and the fruit was strong, yet subtle, with nearly 30 second finish. Last bottle - wish we had more.

1/5/2008 - zippythep wrote:

Our Wedding Night - NYC: similar taste characteristics to the bottle tasted in 2006. The bubbles were there, but muted, and a blind tasting would have led to more old white burgundy guesses than champagne. Not overly tart, but had lost most of its weight. However, held up to the lobster tartlets and the wild mushrooms beautifully.

8/25/2007 - zippythep wrote:

Best known for their Zinfandels, Rafanelli also makes some amazing Cabs. Unfortunately, the '98 did not hold up as well as some previous years ('94.'95 or '97). The bright fruit had dissapated, and the overall effect was a thin wine that, while still well made, was not as good as hoped. This might have been better a year ago.

11/27/2007 - zippythep wrote:

Was drinking at its peak (15 years) for our Thanksgiving dinner. The fruit was still showing; the tannins had softened. leaving almost a silky texture; and the mouthfeel was nearly perfect. A dark, deep cherry flavor came to surface, with a smokey spice taste on the back end. Still had a 30 second finish.

9/16/2007 - zippythep wrote:

Very well made, well structured chardonnay. Yes...there is a lot of oak, but there's enough mellon and vanilla extract to soften the tone. Matched wonderfully with seafood (scallops, calamari, octopus) appetizers. Saved some for cheese platter. Drink now.

9/16/2007 - zippythep wrote:

Regular Caymus; not Special Select. Held up surprisingly well. Nose was very tight upon opening, but very expressive cherry notes evolved after about the 2nd hour of decanting. Wine does not have much time left, but thoroughly enjoyable right now. All the tannins have softened; hint of mocha; but not your usual bombastic Caymus fruitbomb...actually subtle. Matched wonderfully with suckling pig.

9/4/2007 - zippythep wrote:

Tasted 9/3 in magnum; opened for 2 hours, then decanted 1 hour. This is the first pinot put out by Bill Stoller (who also owns 50% of Chehalem), and its a great first effort. I tasted this in barrel, where the fruit was much more pronounced. Over the last couple of years, the fruit has become much more supple, with what used to be dark cherries changing more to bing cherries - much brighter. THere's also blackberry, blueberry in there, but has all blended really well. What was interesting was the texture...the wine has a plush, velvety feel to it...sensual more than sexy, with a lovely finish that has a little spice/minty taste to it. The wine is drinking perfectly now (with a lot of aeration)- I don't think it will get much better, and the finish was starting to tail a little. Will probably drink through 2010, when it will need no decanting.

3/27/2007 - zippythep wrote:

Plumb and chocolate. Still has some legs, but I'd drink this soon...the fruit is starting to fade. Their Zins last forever, but the Cabs have 10 years at most