Thank you for helping us reach 10 MILLION Community Tasting Notes! See the insights >

Comments on my notes

(4 comments on 4 notes)

1 - 4 of 4 Sort order

Red

2006 Campo alla Sughera Bolgheri Superiore Arnione Red Bordeaux Blend

10/28/2016 - Hammar Likes this wine:

91 points

wiscgrad nailed it, drinking well, slight acidity issue

Hammar commented:

10/31/16, 7:52 AM - same assessment as wiscgrad, a little overly acidic.

Comment (See all 3 comments)

Red

2011 Evening Land Vineyards Pinot Noir La Source Seven Springs Vineyard Eola - Amity Hills

3/29/2016 - Hammar wrote:

83 points

It's main note for me was acidity. A little bit of pepper on the nose, as others have noted, but that's about it. Not terrible, but very lacking.

Hammar commented:

3/31/16, 1:05 PM - pop and pour, though i vacuvin'd the remaining and haven't come back to it yet.

Comment (See all 2 comments)

Red

2008 Concha y Toro Cabernet Sauvignon Don Melchor Puente Alto

5/2/2014 - Hammar Likes this wine:

94 points

Coravin - came out tight, opened up in the glass. Great balance and flavor, excellent wine.

Hammar commented:

5/6/14, 10:57 AM - Its ready to drink now, but I would expect that some time in the cellar will only make it better. I plan on coming back in a year or two.

Comment (See all 2 comments)

Red

2011 Epoch Estate Wines Estate Blend Paso Robles Red Rhone Blend

2/5/2014 - Hammar wrote:

90 points

Pop and pour, very harsh off the first sip. Let it sit an hour, astringency remained. Used a VacuVin, came back to it two days later, and the astringency had mostly blown off.

Tasty enough, but I didn't quite get the same experience as others had with this wine.

Hammar commented:

2/5/14, 3:30 PM - I don't believe this necessarily needs any more time, as I've found with most wines that an astringent flavor will stay for much longer than you hope to cellar it.

I'd say it's good to drink now, but give it some time to breathe, maybe an hour or so, if you can wait. Maybe take a sip right off the opening, and see what you think. If it has that astringency (which others didn't seem to find) let if blow off first, you'll be rewarded. Otherwise, it may not need time to decant, as others have pointed out that it was great as a pop and pour.

Either way, it's ready whenever you are!

Comment (See all 2 comments)

1 - 4 of 4

Hammar commented:

Hammar commented:

Hammar commented:

Hammar commented:

Search

Report a Problem

Comments on my notes

(4 comments on 4 notes)

Hammar commented:

Hammar commented:

Hammar commented:

Hammar commented:

Search

Report a Problem

Your report has been submitted!