8/29/23, 6:54 AM - Comparing it to a Rombauer Chardonnay, mean sit is a terrible wine made for the masses that really do not drink serious chard.
8/29/23, 1:56 PM - of course I have had the Judge, another one of Helen Turley's projects. Here is the last time i had a Rombauer: e 2012 Rombauer Vineyards Chardonnay Carneros more Options3/21/2014 - I don't like this wine: 60 points (Edit)Yes, before I begin, I am a wine snob and I started years ago as a teenager being taught to drink great wines. My favorite for years was 1970 BV PR and Mayacamas 1968 and 1970- so that is a point of reference.---The 2012 Rombauer is about as awful a chardonnay I have had in a number of years, beyond a bottle that might have been corked.Next to nothing in the nose beyond the smell of sawed wood a very mild entry of some cantaloupe or melon based fruit. (and actually that disappeared in about 5 minutes) Mid palate was fairly thin, high acid with a mild spritz and attacked my upper mouth. No low or high palate notes and finishes with a transition to a thin wood endowed wine that had a hot finish all the way down the throat despite only 14.5. It also left a persistent sour and metallic aftertaste that indicated a highly manipulated, mass produced wine.i have read comparisons and either someone is not experienced in wine drinking, smokes, or pops and drinks too cold or is not being honest and is working uncover for the winery- but to compare this wine to Peter Michael, Marcassin, Aubert, Dumol, Morlet or Martinelli does not hold water much less wine taste. This is like comparing a Kia (that has been wrecked) with a new Jaguar- humorous - if not sad.I will not bother with details, but this may be a great wine with food as the food can add the flavor that is lacking or cover up the lack of any structure or flavor, much less balance.As a lark. had a L'Oliveto chard from Brack Mountain and while that is an under $20 chard that I would not normally drink, it overwhelmed this mess of a chard that Rombauer wants to hold up as a wine of ANY quality. This is a great example of wines that people drink and then say- i don't like wine. If this is all I had to drink - I would say the same.
8/30/23, 11:44 AM - why don't you check out all their winemakers and from where their knowledge/experience. came from. I am sure that you are the trumpher type and the idea of women succeeding at anything is alien to you.Regardless the best chards I have had come from Marcassin, Point Rouge and a 70's late harvest David Bruce (bone dry).
8/29/23, 6:53 AM - Comparing to a Rombauer is not much of a 100 point recommendation. If it can not stand up to a Peter Michael, Aubert, Dumol, Marcasson, Martinelli- then is it just a run of the mill chard.
3/31/22, 3:35 PM - What a terrible wine to compare this to. This is my review of what you mentioned. Friday, March 21, 2014 - Yes, before I begin, I am a wine snob and I started years ago as a teenager being taught to drink great wines. My favorite for years was 1970 BV PR and Mayacamas 1968 and 1970- so that is a point of reference.---The 2012 Rombauer is about as awful a chardonnay I have had in a number of years, beyond a bottle that might have been corked.Next to nothing in the nose beyond the smell of sawed wood a very mild entry of some cantaloupe or melon based fruit. (and actually that disappeared in about 5 minutes) Mid palate was fairly thin, high acid with a mild spritz and attacked my upper mouth. No low or high palate notes and finishes with a transition to a thin wood endowed wine that had a hot finish all the way down the throat despite only 14.5. It also left a persistent sour and metallic aftertaste that indicated a highly manipulated, mass produced wine.i have read comparisons and either someone is not experienced in wine drinking, smokes, or pops and drinks too cold or is not being honest and is working uncover for the winery- but to compare this wine to Peter Michael, Marcassin, Aubert, Dumol, Morlet or Martinelli does not hold water much less wine taste. This is like comparing a Kia (that has been wrecked) with a new Jaguar- humorous - if not sad.I will not bother with details, but this may be a great wine with food as the food can add the flavor that is lacking or cover up the lack of any structure or flavor, much less balance.As a lark. had a L'Oliveto chard from Brack Mountain and while that is an under $20 chard that I would not normally drink, it overwhelmed this mess of a chard that Rombauer wants to hold up as a wine of ANY quality. This is a great example of wines that people drink and then say- i don't like wine. If this is all I had to drink - I would say the same.
2/8/22, 2:58 PM - trying doing a decant for 24 hours and get back to us.
12/21/21, 1:14 PM - ha ha!~ As Helen Turley said: if we had started making PN in CA in 1840 then who would compare what to what? Clearly an Allen Meadows guy that uses 'subtle" to rationalize a lack of flavor.
9/3/21, 7:37 AM - Are you sure you are not ill and having problems tasting? 2012 Rombauer Vineyards Chardonnay Carneros more Options3/21/2014 - I don't like this wine: 60 points Yes, before I begin, I am a wine snob and I started years ago as a teenager being taught to drink great wines. My favorite for years was 1970 BV PR and Mayacamas 1968 and 1970- so that is a point of reference.---The 2012 Rombauer is about as awful a chardonnay I have had in a number of years, beyond a bottle that might have been corked.Next to nothing in the nose beyond the smell of sawed wood a very mild entry of some cantaloupe or melon based fruit. (and actually that disappeared in about 5 minutes) Mid palate was fairly thin, high acid with a mild spritz and attacked my upper mouth. No low or high palate notes and finishes with a transition to a thin wood endowed wine that had a hot finish all the way down the throat despite only 14.5. It also left a persistent sour and metallic aftertaste that indicated a highly manipulated, mass produced wine.i have read comparisons and either someone is not experienced in wine drinking, smokes, or pops and drinks too cold or is not being honest and is working uncover for the winery- but to compare this wine to Peter Michael, Marcassin, Aubert, Dumol, Morlet or Martinelli does not hold water much less wine taste. This is like comparing a Kia (that has been wrecked) with a new Jaguar- humorous - if not sad.I will not bother with details, but this may be a great wine with food as the food can add the flavor that is lacking or cover up the lack of any structure or flavor, much less balance.As a lark. had a L'Oliveto chard from Brack Mountain and while that is an under $20 chard that I would not normally drink, it overwhelmed this mess of a chard that Rombauer wants to hold up as a wine of ANY quality. This is a great example of wines that people drink and then say- i don't like wine. If this is all I had to drink - I would say the same.
9/3/21, 11:20 AM - I have tasted other vintages as well from various people that will have them around. The tasting profile is the same as for the 2012. At least they are consistent. Unfortunately consistently bad. I might ask how long you decant your wines? I refuse to drink a quality wine without a minimum of a 14 hour decant, although I prefer a 22 hour decant.This was a tasting I was at and it was not close.https://www.graileysfinewines.com/marcassin-vs-burgundy/
9/4/21, 8:27 AM - I will tell everyone that do not believe what I say, trust your nose and palate. I have yet to find a wine that did not benefit with the exception of a dinner for a charity where we had an 1898 Mouton, but we were drinking that in 1980. Read many reviews and on so many wines they will tell you on CT that the next day the wine was much better and they can't get the logic of the long decant into perspective even then.I do not drink burgundies and riojas. I have not intent of playing around with poor Spanish Reds and French burgundies live in a world of musky, green flavors that serve no purpose for the money you would spend. In the last year I have had BV 1970 PR and a Mayacamas 1974 that neither of the wines started to show until about the 16 hour mark.I will just refer yo to the #III item on this link https://drvino.com/wp-content/uploads/2011/08/Marcassin.pdf
9/4/21, 10:57 AM - I drank a 2017 Point Rouge last week and I tasted touches of the wine or put it in a glass to see where the nose was with the wine from opening to 22 hours of decant and it did not start to show until the 17 hour point. I will let you live with those "subtle" flavor excuse for a lack of taste on your French Burgundies and have no interest in a discussion of Tempranillo as a serious grape. I bought a number of Rioja in the 80's from a special wine store in Chicago that had some dating back to the 1912-1917 period. Quite a disappointment but the 1939 Simi Cab I got at the same time was quite beautiful but took in the 12 to 14 hour decant time to show.Apparently we have very different taste's buds
3/3/21, 9:32 PM - Have you thought of the strange idea of long decants. I have no wine: Chard, Cab, PN, Zin, PS without a minimum of a 16 hour decant. Do not believe what I say, trust your own nose and taste buds.
11/17/20, 5:15 PM - It is called optimum ripeness- not very ripe- per their winemaker from 1992-2005 and wine-making consultant from 2005-2010; Helen Turley. Helen’s Marcassin vineyard rests on the same ridge as the Martinelli’s Charles Ranch vineyard along the Sonoma Coast. They began working with Helen professionally, and she introduced new viticulture and cellar practices to the Martinelli family, and the new vineyards at that time were planted with the professional consultation and specifications of John Wetlaufer and Helen Turley.G&L vineyard was planted in 1994 per Helen and her husband. It is why Martinelli is often considered Marcassin Jr.
11/17/20, 9:40 PM - of course not as you are not a winemaker, nor understand the science and art of wine making. Beyond the fact that she is probably the best winemaker in the planet, all of her protege's are doing what she would do at Martinelli. So you can demean her all you would like ( go join the Allen Meadows world of wine then), but checking your tasting notes, you have a minimal amount of her wines and the roots and limbs thereof. I would not even expect that you would know she was the winemaker for all those years at Martinelli.Sorry that you would not find support for such, at say, as an example of the UC at Davis, but then I am sure you know more than they do.Do you really like to eat fruit that is under-ripe or overly ripe???????????????So are you arguing semantics of terms or just don't like female winemakers.
11/18/20, 7:39 AM - I will noye the fact that you have not drunk may of the wines, as I see you have not listed any, she is associated with and leave you to the murky, musty, soiled flavors of old world and tell me about their subtle tastes as an excuse for lack of flavor. Having been seriously drinking wine since 1971 and still hold in my cellar a 52, 58, 68, 70 BVPR and 1968, 1970, 1972 Mayacamas. We have a severe disagreement in taste buds and nose or lack thereof. I wonder how many wine tastings you have been in with Andre Tchelistcheff, but I assume you don't like him either as a properly decanted Les-Pavots with enough age reminds me of the aforementioned wines in my cellar.You very much sound like a trump version of wine tasting. I also see that you have only had one of the Peter Michael wines and if properly decanted that specific vintage is a much higher rated wine, but may be too complex for you.I assume therefore that winemakers like Mark Aubert, Erin Green, Brian Kvamme, David Abreu, Coutney Wagoner among many others are not your favorites and wines from Colgin, Bryant, Turley (have you had any from say 1992-2004), Martinelli, Pahlmeyer, Green & Red, Harrison, La Jota, Landmark, Peter Michael, Blankiet, CanepaFurther that you disagree with the changes she made in wine: Turley was perhaps the first wine maker in California to use cold soaks. Turley was one of the first winemakers to focus on harvesting phenolically ripe fruit. Her goal was to try making the wine as natural as possible. To do this, she did not acidify. This went against the grain at the time. She did not clarify wine before placing it into the barrel and avoided fining and filtering during the bottling process.Her belief was that all those processes stripped a wine of its character. Apparently she is wrong and we need this under-ripe fruit from France with some soiled musky flavors and nose. I have had multiples of all the great growths from as far back as the 40's and know of what I speak.
11/18/20, 9:11 PM - That is where you and I disagree. I am not taking a classic wine and mixing it with spices. I clearly make the distinction between a classic and a dinner wine. The more modest approach you speak of is not by design-- they simply do not have the growing season or the weather that CA, especially Sonoma has. So we agree to disagree.However I am in Dallas and have friends in Houston and perhaps we can share a bottle or two and see what we find.You might enjoy this and I was there for the night: http://graileys.com/blog/marcassin-vs-burgundy/
11/16/19, 8:11 AM - Come on Allen Meadows- use your real name to promote yourself.
6/14/19, 10:03 PM - and how long did you let it decant????? None of these big boys will show without a long decant of at least 24 hours. It is what Nick does at the winery as suggested by Helen Turley and I will tell you not to believe one word I say bu trust your own nose and taste buds and try and prove me wrong.
9/20/17, 10:05 AM - Clearly an Allen Meadows clone who thinks that less flavor means "subtle" and please oh please let me fight thru musky, musty off flavors that are green due to under-ripe grapes used in French White Burg. and pay a very high price for their so-called name.
9/20/17, 4:49 PM - no nerve hit, I am just sorry that the best growing areas are not in France and people have been raised to drink more expensive and lesser wines. You seem misguided about acid levels and aging. Having had quality chards from early 1990's recently and with many no one on the planet and I told Bob (Robert Parker) that when I wrote him and included him as one, would know they were 20 years or more in age. That included Marcassin, Peter Michael, Martinelli. Here is a little tasting of direct competition in Dallas on the wines we speak of. http://graileys.com/blog/marcassin-vs-burgundy/
9/20/17, 4:53 PM - I would also be interested in point #III in her newsletter. She is giving some facts- so I would expect any counter view to have equal facts unless Trump has done more polluting in this part of the internet.http://www.drvino.com/wp-content/uploads/2011/08/Marcassin.pdf
9/20/17, 10:13 AM - very funny and you must have no idea as to what pineapple tastes like.
5/18/14, 9:32 AM - May I suggest that you take some of the Martinelli Zins and decant them for 8-10 hours and see how they then taste like.Good drinking ahead.
3/29/14, 8:28 AM - I will let this speak for itself.http://ratings.jdpower.com/automotive/ratings/909201717/2013-Sales+Satisfaction+Index/index.htmHowever the wine is crap regardless of car comparison
2/3/14, 6:08 PM - I am not sure about sulfur and spritz. Had zero problem with such and decanted for about 11 hours. Had it when first opened and it was not as evolved, but clearly no sulfur or spritz in the slightest. There are some that claim that is not a Burgundy, as if the only Pinot Noir that can be good has to come from the weedy growth and poor growing seasons of France. As to the Allen meadow's fans- I would pay to have you describe the burnt rubber that is claimed in these wines. Sound to me like someone got a burnt ego and made a conflation. And guess what- I seem to find myself disliking Meadows!!Here is an interesting piece of reading by Ms. Turley- I think the points make the section III are more than just opinion and speculation.http://www.drvino.com/wp-content/uploads/2011/08/Marcassin.pdf
2/3/14, 7:07 PM - Well, we come to the same conclusion about the wine in the end and hat is super. Few people have had wines of this quality ( since they are not the easiest to get)and we are lucky, even at a high price to find and enjoy and share. My point about meadows, is that, while he can have an opinion, he seems more bent on an agenda (perhaps he wants to be on Fox news) or almost a vendetta about Helen and group and his descriptions of wines like this are so far off, one wonders his real issues other than the pure taste of the wine. It is one of the reason why I always pour blind- I want people to taste wine, not labels. So thumbs up to your enjoyment of the wine!
2/3/14, 9:25 PM - Sounds like Mr. Ed is talking about FKS (False Knowledge Syndrome).Just for the knowledge of other wine drinkers-we have a neat wine place with some very knowledge and people that have taste buds and certifications and last year they had Marcassin vs. their great french counter-parts. Interesting read.http://graileys.com/marcassin-vs-burgundy/
1/28/14, 11:45 AM - Well Mr. ED, what do you expect for a restaurant wine these days. Lets us know how many more you will try and how they are.
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