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Comments on my notes

(3 comments on 3 notes)

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2009 Wild Duck Creek Shiraz Reserve Heathcote
11/22/2016 - Drinking Trees wrote:
A ridiculous, boozy mess. Less like a wine than a cocktail, one with lots of cassis and white rum. There's a massive amount of oak, plus flavours of vanilla essence, muddled blackberry, and hints of peach and lychee. There's a decent acid/tannin structure underneath all the alcohol. Not a balanced wine, but a very enjoyable one.
  • Drinking Trees commented:

    11/28/16, 4:24 AM - Opened an hour or two before drinking, but not decanted, so didn't have much of a chance to breathe.

White - Sparkling
2002 Salon Champagne Blanc de Blancs Brut Chardonnay
Floral nose of freshly-cut green apple and jasmine, with hints of grapefruit and lemon marmalade. The palate has superb structure: a strong backbone of acidity surrounded by a rich, mouth-filling mousse full of fine bubbles. Has an intense, sweet flavour of green apples, with notes of toffee and candied lemon peel. Very long finish.
  • Drinking Trees commented:

    6/14/16, 8:05 AM - I wouldn't say this is "of age": it drinks like a newly-released wine even though it's well over 10 years old. The structure is good enough to keep it going strong for decades more, during which time it should develop some interesting tertiary flavours. If you have a case, you could open one bottle for evaluation, but it certainly hasn't peaked and I don't expect it to any time soon.

1999 Tenuta San Guido Sassicaia Bolgheri Sassicaia Red Bordeaux Blend
Nose of horse hair and candle smoke, blackberry, forest floor, and struck match. I find the nose quite promising; there is a strong suggestion of Brett (from the horse hair) and a hint of sulfur (from the struck match), but neither are at levels suggesting the wine is ruined. The palate shows a medium-to-full-bodied tannin structure that fills the mouth, then melts, finishing with grainy tannin and slightly astringent acidity. Shows flavours of blackberry, cherry, leather, and forest floor, with hints of curry leaf and peppercorns. Other tasters claimed that when first poured, the nose showed strong notes of coffee and chocolate, but they disappeared almost instantly.
  • Drinking Trees commented:

    6/14/16, 7:48 AM - I think this is already quite well-developed and I wouldn't expect it to improve with further ageing, but this was the first Sassicaia I ever tasted, so I'm no expert.

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