Tasting Notes for briandavispdx

(55 notes on 54 wines)

1 - 50 of 55 Sort order
Red
2/28/2016 - briandavispdx wrote:
90 points
2 hour decant. Jammy red fruits and leather on the nose, a little cinnamon later on at the back of the tongue. Still a little tannic and youthful. Probably would have been better to wait 'til 2018, but I wanted to treat myself. Great pairing with sous vide top sirloin and mushrooms. 90-91
White
2/21/2016 - briandavispdx wrote:
92 points
Fabulous nose of popcorn and toffee, full and well balanced on the palette, and a long buttery finish. Great pairing with sous vide and seared sea scallops.
Red
10/3/2015 - briandavispdx wrote:
flawed
Corked! Rats! Seems like there's a beautiful wine underneath the funk, but this bottle was undrinkable.
Red
6/21/2015 - briandavispdx wrote:
93 points
Nice bottle that's opened up a good bit since the last one I had a few years ago. Decanted for about two hours, and the result was great; seems like this bad boy is at the beginning of its peak. Feisty nose with sandalwood, raisin, and cinnamon. Smoother and more mellow on the palette than in the nose, with tones of blackberry balancing out the spicier elements nicely. Tannins were well-integrated to produce a lovely silky mouthfeel, but pronounced enough to stand up nicely to a grilled ribeye. A real treat.
White
12/1/2014 - briandavispdx wrote:
93 points
Beautiful pale gold color, deep seductive nose, exquisitely balanced on the palette. Everything one would hope for and expect out of a premier cru white burgundy. This seems to be getting better with a little age, and the plan is to hold the next few bottles as long as I can bear...
Orange
11/29/2014 - briandavispdx wrote:
88 points
Delightful pale pink, with notes of peach, grapefruit, chalk, made complete with a little bit of lime that was somehow coaxed out of the Oregon dirt. This is, I think, only the third year Cameron has made this wine and it's the best one yet. It should continue to improve for the next two to three years as well, but already one of the more rewarding pinot gris experiences out of Oregon.
Red
11/27/2014 - briandavispdx wrote:
90 points
Classic, classic Oregon pinot from beginning to end. Strawberries, vanilla, and a potpourri of spicy notes on the nose, and delightfully well-balanced on the palette with fine tannins that help it stand up nicely to foods currently and also give this bad boy more cellaring potential than you usually see from entry level pinots.

It's a real joy watching up-close as Oregon winemakers grow and evolve, and J. Christopher is a winery that is really hitting its stride right now. Jay started out as a Cameron disciple and for a while you could really taste that influence in his wines (which was by no means a bad thing!), but over the last few years his wines have really started to shine as their own expressions. This 2012 is a strong, strong offering for its price point, and makes you really excited to see what Jay did with the choice fruits in the higher-end offerings.
Red
2007 Rocca di Montegrossi Chianti Classico San Marcellino Chianti Classico DOCG Sangiovese Blend, Sangiovese (view label images)
10/20/2014 - briandavispdx wrote:
94 points
After letting these babies sit tight for two years after first tasting, I thought it was time to open one up to see where it stood. After a two hour decant, a bit of tightness remained but the nose was a marvelously complex blend of rich ripe cherries, freshly oiled leather, and pipe tobacco with a little anise that felt deep inside the nostrils. The tannins are reasonably soft and well-integrated at this point, but the wine still held its own (and then some) paired with a meaty Bolognese. Lovely, refined medium-plus length finish.

This maker is consistently one of my favorites from the Chianti Classico region, and the 2007 San Marcellino is a terrific example why. Excellent expression of the variety and vintage. The scary thing is that this still might get better over the next three to four years, though having the patience to find out might be tough...
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Red
8/26/2014 - briandavispdx wrote:
92 points
I actually opened this up expecting it to be a bit more of a case of infanticide than it turned out to be. After a two-hour decant, it definitely had a bit of a tannic attitude to it, but was remarkably smooth for a Brunello this young, particularly paired with the rabbit ragu I served it with.

Dark red and black cherry on the nose was balanced wonderfully by a smokey peat aroma, and notes of cinnamon, anise, tobacco, and red pepper gave both the nose and palette a terrific complexity. The mouthfeel was silky smooth and left a great texture behind on the finish. Altogether, this wine might not have been exceptional, but it was a terrific expression of both style and vintage that makes me look forward to seeing how it evolves moving forward...
Red
8/23/2014 - briandavispdx wrote:
91 points
Two-hour decant wasn't quite enough...it was still a bit tight at that point, but really opened up nicely over the course of a leisurely dinner. Bright red Oregon strawberries shine on the nose, and once the wine opened up a little, a big whiff of hickory smoke to complement the fruit. The strawberries transition to cherries on the palette, and a Burgundy-influenced citrusy chalkiness on the tongue provided the backbone.

A pretty damn nice Oregon Pinot, although at this price point I am kinda hoping to be blown away and I certainly wasn't. This wine is clearly still on the young side of its prime, though...
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Red
8/11/2014 - briandavispdx wrote:
90 points
This wine makes a terrific first impression with a beautiful deep red color in the glass and a big fruity nose of blackberry, cherry, and some oakey notes. On the palate the fruits remain and are joined by a surprising layer of smokey tobacco that serves to balance things nicely. The tannins are soft and well-integrated in the wine at this point, giving a mellow, silky smooth mouthfeel. Too little acid for the sausages I paired it with, but overall a really nice Cab Franc.
Red
7/28/2014 - briandavispdx wrote:
89 points
Served with a duck ragu after a two-hour decant. Dark cherries, coffee, and well-oiled black leather in the nose. Pleasantly smooth on the tongue, with tannins having clearly mellowed in the year or two since my last bottle. Medium-length but multi-faceted finish with fennel and cinnamon lingering. The complexity of the well-integrated tannins was appreciated, but it had a little trouble standing up to the richness of the ragu.

All-in-all, a good but not great Brunello that appears to be peaking now, a good bit earlier than other 2004 Brunellos I've tried lately. Drink up!
Red
7/23/2014 - briandavispdx wrote:
91 points
Beautiful, iridescent purple hue in the glass. Nose of red cherries, strawberries, and vanilla cake. Silky smooth on the tongue with a nice balance of fruitiness offset by chalky notes. Unexpectedly long finish for a Gamay. The wine's label claims a heavy Beaujolais influence, and you can certainly taste this in the bottle. In many ways this resembles an old-world wine more than a new world wine.

As Oregon producers begin to branch out and experiment with non-Pinot Noir red varietals, Gamay is certainly one to watch. This is the best expression of Oregon Gamay I've tasted to date, and foreshadows exciting things for both the maker and the varietal.
Red
7/21/2014 - briandavispdx wrote:
87 points
Classic expression of Oregon Pinot, and true to the vintage. Strawberry and dark cherry, with hints of cinnamon, vanilla, and some umami notes. Nice acidic structure that would pair nicely with lighter proteins, but it also works well on its own as I had it. Medium-long finish with a sweetness that lingers. Very nice for an entry-level Oregon Pinot, and a good early omen for higher-end 2012's.
Red
6/23/2014 - briandavispdx wrote:
92 points
Big tart fruits in the nose--raspberry and black cherry, primarily, balanced out nicely by cedar and cinnamon. Big and mouth filling, with a graceful silkiness on the tongue. Long finish where the cedar and cinnamon notes gave way to anise that remained pronounced for a good, long while.

Served this bottle with some Venison Sausages from Sheridan Market and it was a surprisingly nice pairing. This wine seems like it's peaking at the moment...
Rosé
2013 Bow and Arrow Rosé Oregon Gamay-Pinot Noir Blend, Gamay (view label images)
6/4/2014 - briandavispdx wrote:
87 points
Nice radiant pink color in the glass. Big sweet nose of watermelon and peach that takes just a little bit of coaxing. On the palette the watermelon remains and the peach gives way to chalky and mineral tones that balance the sweetness nicely. Sharp and zippy end.

Don't look now but Oregon is starting to make some nice rosés. This paired lovely with smoked salmon tacos, particularly the goat cheese crumbles. Not a bad buy.
Red
6/3/2014 - briandavispdx wrote:
88 points
Lots of deep red fruit on the nose along with hints of cinnamon and other herbal tones, maybe sage. Nice full body with a bit of tannic prickliness on the tongue at first, mellowing into a smooth finish that left a pleasant mossy impression. Showed as reasonably young. I decanted for two hours and that really wasn't enough; it opened up considerably over an evening of quaffing. It made a surprisingly nice complement for pork steaks spiked with herbs, as the sage / cinnamon notes in the wine really elevated the herbs on the meat.

Bought two bottles and will see if I can wait another year on the second one...
White
2011 Cameron Giuliano Dundee Hills White Blend (view label images)
5/5/2014 - briandavispdx Likes this wine:
89 points
I kinda picture John Paul as an evil wizard. I recently had a bottle of his 'Giovanni' white blend which features a pear on the label, and sure enough, there was a ton of pear from the nose to the palette. Well, this wine has an artichoke on the label. Not that I'm certain I could identify the particular aromas and flavors of an artichoke (Note to self: go to the farmers' market and creep everybody out by obsessively sniffing artichokes when they come into season), but I searched this wine high and low for artichoke. No dice.

Definitely had the toffee in the nose that I noted previously, along with a big whiff of green apple. It was drier on the palette than the nose might have foreshadowed, with a pleasantly prickly grass and straw flavored finish. I served it with a seafood risotto and it was just okay. A better pairing would have been something herbier like a pesto to really complement that grassy element on the palette.
Orange
4/7/2014 - briandavispdx wrote:
90 points
On the first magnificent spring day of the year, it seemed appropriate to open up one of my favorite rosés (or is it a white?!) from last summer to see how it was coming along.

Cameron's wines are so complex, so fun. Something in the nose reminiscent of strawberry shortcake turns to cherry pie on the tongue, along with peaches and a bit of cinnamon. There's a whiff of something that I'd swear was limestone, except that there's no limestone in the Dundee Hills, so I'll just assume it's a relic of John Paul's mad genius manifesting in the glass. Soft, medium-length finish that leaves a smooth, mossy flavor.

I enjoyed my first bottle of this last August a little too much to remember to leave a tasting note (oops), but it seems to have improved after 9-ish months in hiding.
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Red
3/24/2014 - briandavispdx Likes this wine:
92 points
Classic expression of Brunello with tart cherry, leather, and sandalwood on the nose. On the palate, the tart cherry and leather remain but the sandalwood gives way to luscious dark chocolate and espresso, and those notes remain through a medium-ish, silky smooth finish.

This 2006 was a bit more mature than I expected, especially given that the 2004's from Caprili are still showing fairly young. This has the structure to continue to improve for several years, but especially with some protein to balance the tannins, it's drinking beautifully right now. I decanted for two hours, served with some beautiful lamb chops I picked up at the Portland Farmer's Market, and life was good.
Red
12/16/2013 - briandavispdx wrote:
90 points
Cool, funky nose. I had a hard time pinpointing the specific tones with this one. I wanted/expected it to be cherry and chocolate but it wasn't quite that. It was close but more...interesting. More nuanced.

On the palette, the grape blend really revealed itself, with layers of cherry, plum, tobacco, and sandalwood, perfectly balanced by the tannic velvetiness (or velvety tannicness?) on the back of the tongue.

Finally, in the finish, the chocolate I was looking for initially began to reveal itself along with some notes of coffee that were the perfect complement for a kind-of classic Philly-Italian "gravy." This is just a delightful wine, especially for its price point. Carmignano wines, I think, drink well above their price points, and are in a sense foreshadowing an interesting future in Tuscan wine, I'd humbly suggest.
Red
10/27/2013 - briandavispdx wrote:
92 points
This is a big wine from beginning to end. Intense, full nose with cassis, plum, and that distinctive Chateauneuf terroir. But there's something unusual about the terroir notes--it's almost meaty, as though the vines were irrigated with bacon grease. In the mouth, zippy and unapologetically tannic, leading to a terrific finish where clove and fruity noted linger.

I had this bottle with some good moldy cheese to feel better after a bad day. It worked. The awesome finish really complemented the cheese well leading to some fun flavor synergies, and the wine evolved nicely over the evening.
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White
8/27/2013 - briandavispdx wrote:
89 points
This was on sale for twelve bucks at the local Whole Foods when I was perusing wines after buying a nice filet of tuna, which seemed a worthwhile risk. I'd never tried (or even heard of) anything featuring Furmint before, and I sure haven't explored in much depth the wines of Hungary, so I figured, what they hell?

That happened to be the right answer. Apparently the great Furmint wines of Hungary haven't received too much hype yet, because this emm-effer drank WAY above its price point. It had a cool nose with pear, honey, and white flowers. On the tongue, the fruitiness reminded me of lemon peel, and the zesty finish was a pretty perfect compliment to the in-your-face herbiness of the tuna filet. Not bad, Whole Foods, not bad at all. Now, if you could only provide enough bike parking...
1 person found this helpful Comments (1)
Red
2009 Colombe de Peyrou Castillon Côtes de Bordeaux Red Bordeaux Blend (view label images)
8/27/2013 - briandavispdx wrote:
87 points
This is a tight little one that really needs some massaging to shine. Licorice at first, then black cherries start to come out after a good bit of swirling. Swirl some more for floral aromas, maybe a bit of cayenne. Once your wrist is tired, go ahead and guzzle. Then gargle, blow some air over it, make weird contortionist faces, or whatever else you have to do to repeat the caressing to bring all of the lovely flavors out. So yeah, did I mention this wine was tight? Tannic and pugnacious finish. This is a wine that requires protein--like, pornographic amounts of it. Serve with an entire live cow. Option B might be to wait a few years for this to mellow, but at this price point, is it really worth it?

This is quite a nice wine, really...it's just a little high maintenance.
Rosé
8/6/2013 - briandavispdx wrote:
87 points
Cool faded pink color that's lighter than most rosés. The nose has a lot of floral tones--rose really stood out--along with some red fruits nicely balanced by chalk. On the palate, the terroir revealed itself with a zesty limestone-tinged minerality. I served this at about 50 degrees and that was too cool. It showed more as it rose to 60 or so over the evening. Paired well with a garlicky pasta dish and would also work well with any number of fish dishes, but ultimately its purpose in life is to be paired with a dish showcasing summer vegetables.
Rosé
6/24/2013 - briandavispdx wrote:
95 points
This is a complete mindfuck of a wine that is, quite simply, spectacular. Start with the appearance, which is just a delightfully beautiful and unique pink that looks especially good contrasted with the bright teal label on the clear bottle. But as soon as the first notes of this baby hit the nostrils, it becomes clear that despite the appearance this is something completely different than a standard Pinot Noir Rosé. The flavors are diverse and range from classical pinot notes like strawberry and vanilla to completely unexpected and harder to nail down tones, like one I can only really describe as "cherry pez." The finish is smooth and maybe even a bit buttery, reminiscent of a burgundy of the white variety.

My experience with saignee wines is pretty limited, but apparently this is a gutsy way to do a Pinot Noir Rosé that has historically yielded a lot of mediocre wines, particularly in the new world, while chasing after the Burgundian ideal. Perhaps not surprising to those familiar with his body of work, John Paul manages to pull it off with stunning success, adding another data point to my belief that his Cameron wines are currently the best ones coming out of Oregon.
3 people found this helpful Comment
Red
6/1/2013 - briandavispdx wrote:
91 points
This is an utterly fascinating wine! The fruits are reasonably similar to those in Oregon Pinots, but there's a clear limestone in the minerality that is clearly reminiscent of Burgundies. As a bit of an admitted Oregon homer, there aren't too many California Pinots that you catch me raving about, but this is one. The new-world fruit, old-world mineral qualities of this wine combine to make it a truly unique expression. I almost think if I tasted this blind, I'd be fooled into thinking it was a Chianti if not for the distinctly Pinot color profile in the glass. It's got some tart red fruit and leather in the nose that you just don't see too often in Pinots, and a silky mouthfeel that delights through a long but not overpowering finish.

This is already great and will get even better.
1 person found this helpful Comment
Red
5/21/2013 - briandavispdx wrote:
88 points
A little cherry, a little plum, a lot of oak. A whole lot of oak. This was my third bottle of this and I recall the first two as being a little more balanced, whereas the fruit definitely got lost a little with the powerful wood dominating this bottle from nose to finish. Still a very enjoyable bottle of wine that started to really shine after being open for a few hours (I was impatient and didn't decant, but more oxygen clearly was of benefit here). I agree with many who have speculated that there's a significant degree of bottle variation--I enjoyed the first two much more, in the 92-93 range, but this bottle definitely didn't earn that sort of score. Looking at holdings on CT alone (nearly 1000 cases?! Whoa!), there was quite a bit of this juice made, so it might provide a good case study as to why we generally look for smaller operations. Again, not bad, but this bottle was overpriced at $30 whereas the first two were steals.
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Red
2010 Matello Fool's Journey Deux Vert Yamhill-Carlton Syrah Blend, Syrah (view label images)
5/18/2013 - briandavispdx wrote:
90 points
It's amazing how much the small amount of viognier in the blend affects everything about this wine, from the color to the finish. In the glass, the wine is more of the translucent burgundy color you often see in that color's namesake than the opaque purplish color of most syrahs. Black pepper is prevalent in the nose along with some lively spring fruits. A little acidic on the palette if you're drinking unaccompanied, but a bit of protein neutralizes it nicely and allows the wine to show off it's fantastic texture in the mouth ahead of a long silky finish. As a previous taster speculated, Marcus did indeed say this was co-fermented, saying something along the lines of, "if you think a blend will taste good in a bottle, you might as well start the relationship in the fermenter." The end result is a fun and uniquely Oregonian take on a Cote Rotie style that is drinking decently now but will continue to improve for several years.
Red
5/13/2013 - briandavispdx wrote:
89 points
Classic sangiovese, with sour cherries, well-oiled leather, maybe a touch of mossy forest. At this point the wine is showing young, but perfectly drinkable. Delightfully silky on the tongue, and in many ways reminiscent of Caprili's Brunellos. The only point at which it's clear that this is something less than its big brothers is in the finish, which, though pleasant, is thin and underwhelming compared to the Brunellos. This is a great value and a fine way to enjoy well-made sangiovese from a terrific maker on nights when you can't bring yourself to open a Brunello. Almost too good, and it's almost too tempting to properly follow it up...
Red
5/12/2013 - briandavispdx wrote:
93 points
Big, bold, tannic, wonderful! My first exposure to Matello's Souris was the 2009 vintage, which I found to be on par with the high-end offerings from the bigger names that were often twice the price. The 2010 version only strengthens that notion. This lovely offering needs a while in the bottle to fully reach its potential, but it's already amazingly complex on the palette yet with a soft, almost sweet finish. Leaving the corks in these suckers until 2020 will be a challenge, but you'll be sitting on something special if you manage...
Red
5/12/2013 - briandavispdx wrote:
88 points
Strawberries and vanilla stand out here, along with other soft, subtle tones that really show how enjoyable a "cool vintage" pinot can be. As I drink these early 2011's, they're beginning to remind me more and more of 2007's, an underrated vintage. This wine will drink well young, but not this young--it needs at least another year or two before it really shines, although it was more approachable at this stage than the 2010 Souris tasted along side this one. Another great offering from Marcus Goodfellow, whose wines offer some of some of the best quality-to-price ratios in Oregon pinot.
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Red
4/28/2013 - briandavispdx wrote:
86 points
Decanted this baby for an hour or so and it was still pretty tight, but it opened up nicely over the course of the evening. Rich red fruit with a little bit of sandalwood in the nose. Pretty tannic, but not overpoweringly so. The flavor was classic nebbiolo, but it kind of lacked pizzazz. Still, an enjoyable entry-level nebbiolo that paired nicely with (and needed) flank steak.
White
4/18/2013 - briandavispdx wrote:
88 points
Nice, full nose with chalk and maybe some soft floral tones. The wine feels lively on the tongue, with a mouth-coating sweetness that's a little surprising (in a good way). Lots of citrus like a good Oregon Pinot Gris should have. This compemented a piece of grilled tuna well enough, but ultimately this wine should be consumed with some lighter-bodied fish--think ceviche, or codfish with mango salsa.
Red
3/18/2013 - briandavispdx wrote:
93 points
Just a classic, well made Brunello. Nose of cinnamon and sandalwood that takes a bit of coaxing to really show but it's so worthwhile to make that effort. Tobacco, leather, and dark fruits on the palette that combine with a silky mouthfeel and luxurious finish to form a classic Brunello expression. This is drinking well now and will only get better for 5-10 more years.
Red
3/17/2013 - briandavispdx wrote:
90 points
Fruit forward with a full nose of currants and blackberries. Rich, full palette--a really nice expression of French syrah. This is a versatile wine that could pair with any number of foods, but ultimately it's purpose in life is to be enjoyed with cheese.
White
3/8/2013 - briandavispdx wrote:
87 points
Really nice chalky citrus flavor with some pleasantly surprising saltiness on the back end. Paired beautifully with smoked salmon. Still showed as a bit young, although it opened up nicely over the course of an evening.
Red
2006 San Vincenti Chianti Classico Riserva Chianti Classico DOCG Sangiovese Blend, Sangiovese (view label images)
12/31/2012 - briandavispdx wrote:
89 points
Nose of licorice and leather with nice balance. Red berries and currants with tobacco endure through the finish. Stood up nicely to a T-bone.
Red
12/29/2012 - briandavispdx wrote:
88 points
Anise and lavender in the nose and plum with spicy dark fruits on the palette. A little bit of wood on the sides of the tongue round out the acidic middle nicely. Soft and luscious mouthfeel. Stood up to a steak nicely. Might evolve further but drinking well now.
White
12/20/2012 - briandavispdx wrote:
82 points
Bright nose with straw and orange peel. Fairly balanced on the palette with a little bit of a dry lean. Short, nondescript finish. Drinkable but unremarkable.
Red
12/20/2012 - briandavispdx wrote:
90 points
Earthy, musty nose reminiscent of a Chateauneuf but just a little more floral deep in the nostrils. Oakey and luscious on the palette, with spice and blackberry notes that show on the back of the tongue and linger through a soft but complex finish. At ten years old, this is drinking well now but the tannic structure is there to evolve even further.
White
12/16/2012 - briandavispdx wrote:
87 points
Soft nose-filling bouquet of Dandelion and talcum powder. Orange peel and just the right amount of butteriness on the palate. Just a bit too sweet to be elite, but a nice white Burgundy for the money.
Red
12/16/2012 - briandavispdx wrote:
85 points
Still pretty closed after a two hour decant, but opened up a little and grew on me over the course of an evening. Tart, black cherry nose with hints of clove and anise. Tannins dominate on the palate and the wine requires protein to balance it out. Unremarkable now but appears to have the structure to age a bit.
Red
12/14/2012 - briandavispdx wrote:
86 points
Violets and cherry on the nose, with a bit of an acidic spice around the edges. Pleasant, silky mouthfeel with a citrus-like tartness and the tannic structure to evolve with some bottle time.
Red
2009 Tenuta di Arceno Chianti Classico Chianti Classico DOCG Sangiovese Blend, Sangiovese (view label images)
12/11/2012 - briandavispdx wrote:
79 points
Thin nose with a fleeting bit of fruit with a lot of coaxing, but licorice dominates. Balanced, but with uninspiring flavors. The finish doesn't do anything worth noticing. I finished the bottle for what that's worth, but this wine performs well below its price point.
Red
12/2/2012 - briandavispdx wrote:
89 points
Neat psychedelic purple color and very leggy. Sandalwood, vanilla, and lots of plum, with a nice middle-of-the-tongue acidity that does a good job balancing out the sweetness. Long, pronounced finish...this baby lingers.
Red
11/23/2012 - briandavispdx wrote:
88 points
The star of the night's entry level flight at Oregon Wines on Broadway. Nose of dark cherries in a musty Oregon forest that's pleasantly masculine for a pinot. Promises balance on the label and delivers with a palette of strawberry and vanilla, maybe a touch of cinnamon. Finish lingers just long enough. Might improve a little but drinking well now, so this is a good one to enjoy while the higher-end 2010's grow up.
Red
11/23/2012 - briandavispdx wrote:
86 points
Served with Thanksgiving dinner. Festive nose of blackberry, cranberry, and clove, and earthy notes on the palette with an acidity that complemented the turkey nicely. Proud structure that should allow it to continue to develop. Will uncork the second of three next Thanksgiving.
1 person found this helpful Comment
White
2011 Cameron Giuliano Dundee Hills White Blend (view label images)
11/23/2012 - briandavispdx wrote:
88 points
Neat nose that starts out reminiscent of toffee and opens up to a citrus cotton candy as the wine breathes. Was a little salty on the tongue--both literally and figuratively--which was an unexpected surprise. Still young, but seems like this will develop into another nice Cameron effort. Will try to exercise as much patience as possible with bottle #2.
Red
11/20/2012 - briandavispdx wrote:
77 points
Was intrigued by the notion of a Ribera del Duero at this price point, but this one disappointed. A little bit of blackberry on the nose that really takes some coaxing to show. The tannins completely overpower the fruit, leading to a prickly finish.
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