Tasting Notes for The Dabbler

(58 notes on 56 wines)

1 - 50 of 58 Sort order
Red
2/9/2019 - The Dabbler wrote:
89 points
Black Licorice, blackberry, spice and slight heat. Worked well with coal oven pizza.
Red
12/25/2010 - The Dabbler wrote:
Needs time or long decant, very tannic.
Red
1/16/2010 - The Dabbler wrote:
83 points
Very fine grain sediment. I didn't get to prepare this bottle correctly. I would make sure to stand upright for a minimum of 24-48 hours before serving so it can settle. I didn't do this so it had a little bitterness until day two when it settled. Ready to go with proper treatment.
Red
2000 Chimney Rock Elevage Stags Leap District Red Bordeaux Blend (view label images)
2/14/2009 - The Dabbler wrote:
89 points
Stood upright for a couple of days then popped and poured. This one is ready to go no decanting needed.
Red
2/6/2009 - The Dabbler wrote:
88 points
Opened and drank half on Friday. Finished on Sunday. I preferred this on Sunday because intially it was all fruit on the front end. By Sunday the front end mellowed and the wine was more balanced. If I had more I would either decant or leave in the cellar a little longer.
Red
11/1/2008 - The Dabbler wrote:
84 points
I almost gave up on this one. But based on skm95t's tasting notes I let it air out for awhile. I initially thought it might be mildly corked with a bit of wet dog on nose. The palate and finish was also off during this time. It eventually blew off but took three hours in the decanter to come around. After the decant it drank pretty nicely.

If your drinking now give it at least a 3 hour decant or another couple of years in the bottle.
White
10/10/2008 - The Dabbler wrote:
89 points
Really nice value. Lemon citrus with refreshing acidity. Paired up nicely with my grilled calamari, octopus & shrimp.
Red - Fortified
3/29/2008 - The Dabbler wrote:
94 points
Opened on Christmas Eve and drank over the course of the winter. Was very tight night one and would open a few days before or decant if I did this again but decided at the last minute to open to share with family and friends for the holiday. Later occasions right though March this wine was absolutely stunning! Layered and complex like a symphony in a glass. Carmel, toasted marshmellow, creme brulee, butterscotch just delicious to slowly savor sips of this on a cold winter evening!
White
9/28/2008 - The Dabbler wrote:
88 points
Gorgeous golden color. The nose is the best part with a deep flinty, sulfer breath that goes on and on. The palate had some weight to it more along the lines of Chardonnay then Riesling. Dry through the mid palate but a little sour on the finish.
Red
2005 Clos Fourtet St. Émilion Grand Cru Red Bordeaux Blend (view label images)
9/14/2008 - The Dabbler wrote:
93 points
Got a very small sample at Zachys with purchase. Deep purple color. Very concentrated and intense with balanced acidity. Showing black fruit and licorice but tight right now. Long, long finish. Score should certainly improve with time.
White
2006 Brander Cuvée Natalie Santa Ynez Valley White Blend (view label images)
9/5/2008 - The Dabbler wrote:
89 points
On the palate off-dry when entering but finished dry! Nice fruit, good acidity and fragrant nose. This matched up nicely with a variety of dishes at our local Greek restaurant. Very food friendly. I need to get more of this!
Red
1988 Château Gruaud Larose St. Julien Red Bordeaux Blend (view label images)
7/29/2008 - The Dabbler wrote:
89 points
Cork was not saturated thoughout as others experience but was dry and brittle at the top, however the wine was not spoiled. Decanted for about two hours and could have used even more time. Barnyard nose with some fruit holding on the palate. Acidity in balance. Nice experience.
White
6/10/2008 - The Dabbler wrote:
Seems a bit tired! Lack of fruit. Enjoyed this more in its youth!
White
6/1/2008 - The Dabbler wrote:
84 points
Nice pleasant bottle that was enjoyed by all with a variety of fish and shellfish at Varka. Light-bodied, very crisp, lemon and light acidity. Good food match or just drinking on a hot day kind of wine.
Red
5/29/2008 - The Dabbler wrote:
92 points
Nice experience for this Rhone rookie. The nose was intoxicatingly complex showing leather, smoke, meat, mineral to faint sweat sock. Quite different from the Santa Barbara Syrah's that I have been enjoying as well. If I could do this one again I would enjoy with simpler flavors to let the wine show better then competing with the wonderful layered and complex dishes at Cafe Matisse. The last glass on day two was equally compelling. I don't see a reason to "drink up" its still got life left, but it is drinking nicely.
White
5/29/2008 - The Dabbler wrote:
84 points
Off Dry. Simple but pleasant with spicy food. Try with spicy asian cuisine.
Red
3/29/2008 - The Dabbler wrote:
89 points
Out of 375 ml. Fair amount of sediment stand upright for a couple of hours if you can. I didn't and the tannins from the sediment made the wine a little bitter a first but came together with a little time. Very nice!
Red
3/1/2008 - The Dabbler wrote:
89 points
Out of 375ml. Popped & poured, started out very light but put on weight and spice after a short time in the glass. Could probably benefit from decanting. Very nice!
Red
2/2/2008 - The Dabbler wrote:
88 points
Popped and poured out of 375ml. Drinking nicely, drink up! Good balance between fruit & oak, nice finish, enjoyable wine.
White
1/1/2008 - The Dabbler wrote:
79 points
No formal note but really didn't care for this. Did not work with food or by itself. Overly bitter on the palate. Very disappointing compared to other vintages of this wine that I have had in the past.
Red
12/23/2007 - The Dabbler wrote:
Heavy sediment make sure to stand upright for some time before opening! Otherwise very bitter.
Red
12/16/2007 - The Dabbler wrote:
87 points
I brought this bottle to a BYO restaurant so I wasn't able to decant or let the wine breath. Consumed bottle over about 45 minutes. I still think this packs a lot of heat especially on the finish. Perhaps more exposure to oxygen would help but it wasn't opening up in the glass over the short term. I will decant for several hours next time and or let the last bottle rest another couple of years and see what happens.
Red
12/3/2007 - The Dabbler wrote:
90 points
Showed best after 1.5+ hours in the decanter. Nice dark color and good balance. Equally impressive on day two. You don't have to rush on this but it's drinking nicely now.
Red
11/23/2007 - The Dabbler wrote:
90 points
Nice fruit, bright acidity. Excellent match for turkey and all the trimmings. Drinking so nicely now that I don't think I'll be able to hold on to the other two very long.
Red
11/22/2007 - The Dabbler wrote:
89 points
Had as first wine with Thanksgiving dinner. Not easy to make mental notes during a busy holiday dinner. Red fruit holding nicely with a nice light touch of oak and good acidity. This wine should drink nicely for several more years but certainly ready now.
Red
11/3/2007 - The Dabbler wrote:
87 points
Last of three and this was the tiebreaker. I gave thumbs down on 1st (Winter 04-05) and thumbs up on 2nd (Fall 06) but no formal notes. This time had an appealing nose and was gratifying to the palate, cherry and blackcurrant with a light touch of oak. Medium acidity and a long finish.
Red
10/27/2007 - The Dabbler wrote:
88 points
Nice color, not deep but elegant. No heat at all. Light to medium bodied. Red fruits on palate holding nicely. Low to medium acidity. Drinking nicely now. Faded a bit on day two. No reason to hold this as I don't see it benefiting from additional aging.
Red
10/5/2007 - The Dabbler wrote:
90 points
Fruit holding nicely mostly cherry. Also shows showing butterscotch. Balanced acidity that makes this wine benefit from food as you would expect with a nice pinot. Drank over two nights and held up very nicely overnight which should suggest some live still ahead but drinking so nicely right now!
Red
9/22/2007 - The Dabbler wrote:
88 points
Drank out of 375ml (wife's got a bun in the oven) at Perilla NYC. Not particularly deep but balanced showing fruit & earthiness with a medium body and a touch of acidity. Complemented the food quite nicely.
White
9/22/2007 - The Dabbler wrote:
85 points
Wow was this really a NJ wine. Worked great with Chinese food. Jade shrimp & scallops at the Look See. Best of the Four Sisters bunch. I would try this one again.
Red
9/15/2007 - The Dabbler wrote:
86 points
This is a nice village wine. Showing strawberry, cherry, some earthiness and a touch of cinnamon. Medium high acidity level asks the palate for food accompaniment. Drank from 375ml.
Red
8/18/2007 - The Dabbler wrote:
89 points
This wine is drinking nicely right now. Showing red fruits with a little licorice & vanilla. The finish was a little short but overall a pleasant balanced wine with soft tannins. Was a nice complement to lamb loin chops.
Red
6/24/2007 - The Dabbler wrote:
78 points
At first this was a bitter mess. I thought about dumping it and picking something else but I hung in and decanted. Decanting showed improvement to the mid-palate but it never lost the seaweedy, green finish.
Red
6/14/2007 - The Dabbler wrote:
No formal notes. Considerably less acidity then the 2001 Sanford SRH pinot noir that we had preceding this wine. Preferred this to the Sanford and it was a better match with my entree of beef finacier with mushroom ragout and white truffle infused demi-glaze at Latour. A balanced layered wine with good depth. Very enjoyable and drinking nicely!
White
6/9/2007 - The Dabbler wrote:
88 points
Picked this up at the winery last September. Nice winery in the beautiful Santa Rita Hills. Highly recommend a visit when in the area. This wine is showing citrus on the nose with a good dose of mineral on the palate, more citrus and a touch of oak along with very nice acidity. Complimented Alaskan king crab & sweet white Jersey corn nicely. Enjoyed this very much!
Red
6/2/2007 - The Dabbler wrote:
91 points
I don't have alot of experience with mature Burgundy yet, but this tasted like a young pinot to me.The nose was clearly Burgundy but the only thing hinting to its age was the nice mature color. The palate was showing red fruit along with some earthiness and nice acidity. Overall a nicely balanced subtle wine. Had at Gramercy Tavern NYC and paired beautifully with smoked trout & rack of pork/braised belly. Was getting better all the time as it opened up but because it was a restaurant purchase did not get to let it open up very long. Finish over an hour and a half and it could have benefited some time in a decanter but nevertheless was very enjoyable.
Red
4/14/2007 - The Dabbler wrote:
87 points
Tasted over the course of about 2 1/2 hours while decanting. On the nose cherry, strawberry, black pepper and a touch of smoke. Up front on the palate its all fruit (cherry/strawberry) until the finish that offers some spice. Light in color and nice acidity. There is still a lot of fruit left but it was missing the earthy characteristics that give an outstanding pinot depth.
Red
4/11/2007 - The Dabbler wrote:
87 points
Very pleasant good value wine. Blackberry fruit followed by a nice touch of vanilla and a decent finish with that Rutherford dust. Would buy again for a everyday drinker or to serve to a crowd.
Red
3/24/2007 - The Dabbler wrote:
87 points
Picked this to match up with coq au vin based on Babnik's notes and they were right on. Starts out with cherry cola and blueberry and turns into a smoky bacon flavor, interesting loved the smokeyness. This wine has a good amount of acidity but just a little too hot to be balanced and complement the food.
Red
2/12/2007 - The Dabbler wrote:
89 points
This is the 3rd time I have enjoyed this wine in the past 9 months. Consist on all three occasions. Nice red fruits and a light touch of oak on the palate. Provided a nice match for a variety foods at a local byo restaurant.
Red
2/3/2007 - The Dabbler wrote:
84 points
Soft uncomplex wine but was pleasant. I was not getting a big medicinal taste that others mentioned. I would drink this in the near future as I don't see it benefitting from additional aging.
Red
12/9/2006 - The Dabbler wrote:
90 points
I took the wineries suggestion and had this wine with barbeque. Baby back ribs with a dry rub prepared by a pro (Chef Gary at Silver Oak Bistro -BYO). The spicy smokiness of the ribs was an outstanding match match for this wine. A wonderful nose and a subtle black fruits & peppery spiciness on the palate. Tasted more subtle then many other syrahs that I have tasted. Not sure if it was the couple years of bottle age or the spicy food that balanced it out so nicely. I am not a fan of big wines so syrah is not a favorite but this makes me what to futher explore Santa Barbara County syrahs.
White
12/9/2006 - The Dabbler wrote:
91 points
What a delicious white! If only I could find this wine here in Jersey. Was a perfect match with Chef Gary's spicy creamy jalapeno dip starter, barbeque sauce, cajun spiced escargot and shrimp & grits at Silver Oak Bistro. The fruit, minerality and slightly off dry taste provided a nice contrast to these spicy dishes.
White
12/9/2006 - The Dabbler wrote:
88 points
Still Drinking Nicely. Had with shrimp & grits at Silver Oak Bistro. Nice match with the touch of spice in the dish.
Red
12/2/2006 - The Dabbler wrote:
89 points
Nice fruit in the nose of cherry & blackberry. This wine is drinkly nicely right now. The palate is very subtle with the fruit continuing along with a nice touch of oak. Good finish. Excellent for the price and glad to see the wine is holding up from this tough vintage.
Red
4/24/2005 - The Dabbler wrote:
Aromas of blackberry & oak with a taste of black cherry & vanilla with the slightest taste of oak followed by a smooth finish. Medium light bodied. Nice medium color.
Red
9/29/2006 - The Dabbler wrote:
83 points
I was also disappointed with this wine. Took bottle to BYOB restaurant and it just had me wishing I and picked another bottle to bring. Bottle wasn't flawed it was just that the wine was rather dull, lacked depth.
Red
N.V. Prejean Winery Finger Lakes Red Blend
9/2/2006 - The Dabbler wrote:
72 points
My wife's choice on trip to Finger Lakes. Wine was too sweet for my taste. My wife's palate also has changed and she did not care for it either by itself or with food. Too Sweet.
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