Tasting Notes for kanjimoti

(364 notes on 333 wines)

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Red
4/14/2021 - kanjimoti wrote:
87 points
Question is does this 2010 Chionetti still have any life left after what seems too long to wait to open this dolcetto? After opening, yes, probably better two years ago. That being said I'm enjoying a glass right now. The fruit has either stewed a bit here or vanished into the ether. There's very little grip left on the palate but overall this is still a pleasure to sniff and taste.
The nose is savory showing off some tapenade, very ripe cherries, and green pepper. The palate is wrecked. Most of the structure, the tannin and acid, are fading. Still enjoyable but not great. Past it's prime but you can still enjoy a well-kept bottle into late winter of this year. Another good bottle from The Garagiste. Cheers, Boys & Girls.
White - Sweet/Dessert
2011 Château Doisy-Daëne Sauternes Sémillon-Sauvignon Blanc Blend (view label images)
3/21/2021 - kanjimoti wrote:
93 points
From half bottle and same day I opened the 2011 Doisy Vedrines. The '13 Doisy Daene is a completely different wine. The nose is fresh but somewhat mature with scents of all things tropical including mango, pineapple, persimmon. I also get honeycrisp apple and apricot. The palate is spicy with a flavor of cinnamon from the botrytis, I assume. This wine is absolutlely delicious on the palate with heavy doses of apricot and spicy clove. The Daene's not heavy and overly sweet like the Vedrines, but instead ethereal with all the components in place and balanced; ready to go another decade, even from half bottle. What balance we have here! The '13 Doisy Daene will fill out and be a stunner for many days to come.
2 people found this helpful Comment
White - Sweet/Dessert
2011 Château Doisy-Védrines Sauternes Sémillon-Sauvignon Blanc Blend (view label images)
3/21/2021 - kanjimoti wrote:
88 points
From half bottle. After being open 15 minutes and subjected to intense swirling, this bottle of '11 Vedrines has some volatile acidity giving off an unpleasant smell of over-the-hill apple cider. Other aromas include clove and pear. For all the hype and high scores I find this fairly straightforward, lacking much interest on the nose. In the mouth the acidity is an absolute blast on the palate. Full-bodied in the mouth the wine completely covers the tongue with viscous wine but the acidity after a few seconds obliterates all that turning it sour and unpleasant. The acidity feels like small chards of glass in the mouth. I'd like to say this is on the tropical side with pineapple and mango but it's not! This wine is really struggling for an identity. To make things even less pleasant I get an aftertaste of orange marmalade(which I don't like).
Open an hour now and not much has changed. For being ten years old the Vedrines is fairly dark and progressed. I'm sure this would be better from 750. Try this with some of that excellent gouda Trader Joe's has with the windmill on the front of the packaging. If you have this in half bottle I would drink now through Autumn of 2022. The wine will be pretty tired by then.
Red
10/15/2020 - kanjimoti wrote:
88 points
I found this at Safeway, which says something right there but I needed wine for a dinner party and most of the guests don't know grenache from zinfandel. Fruit forward and I don't pick up a trace of anything tertiary other than, work w me here, dried leaves. Which is to say this a fruity but very dry wine. Medium-bodied, fruit of prunes and over-ripe cherries. Surprising amount of tannins; grippy on the palate. Palate is medium-bodied. Good, but forgettable. The one thing this wine does have in common with zinfandel is the alcohol is high at 15%. Drink the Jaume Terron by 2022.
Red
2003 Château Pontet-Canet Pauillac Red Bordeaux Blend (view label images)
5/10/2019 - kanjimoti wrote:
92 points
Open an hour now and the '03 Pontet Canet is singing. The nose is a tad oaky but there are wonderful aromas of milk chocolate, cedar, minerals, black fruit, and an overall impression of a high quality Bordeaux. I could easily confuse this '03 Pauillac with a Napa cabernet or merlot with it's fleshy, warm-vintage, round nose. The palate is less fleshy, surprisingly more linear than the nose would lead me to expect. In the mouth there's moderate concentration, smooth tannins, and a fairly long finish. One more note on the nose; what balance! For a vintage that saw Texas-like heat, the fruit here is precise and still in very good shape.
The '03 Pontet Canet is ready to drink now. In fact, I'd say it's in it's prime today and will be for another 5-6 years. While this is really good I was expecting a wee bit more punch and filling on the palate. Drink no later than Spring, 2026.
5 people found this helpful Comment
Red
2015 Château La Gaffelière St. Émilion Grand Cru Red Bordeaux Blend (view label images)
1/25/2019 - kanjimoti wrote:
91 points
I've been out of the wine game for some time and have no idea the nature of the 2015 Bordeaux vintage. Last great vintage I know of is 2010. Tasting the '15 La Gaffelière I'm going out on a limb here to say it wasn't an overly warm growing season which suits my palate nicely. On the nose I get a fantastic balance of pure fruit, a nice sense of terroir, and that Bordeaux minerality. I can sense the gravel on the finish. The palate is balanced with soft tannin and a finish that lingers for half a minute. This is good juice. Reminds me of the '06 Bordeaux vintage with a little more stuffing. While there's enough structure here for the Gaffelière to drink nicely through 2026, it's no crime to drink it today with a lightly peppered medallion of filet and suateed beats.
White
10/23/2016 - kanjimoti wrote:
91 points
Light gold in color, not sure the robe has changed much since release. Complex, malty sauvignon nose of nettle and green melon. The acid on the '10 Beaujeu is mouthwatering and is the predominant feature in the mouth along with a full body which was apparent upon pouring. Long malty finish here. What a beautiful wine. Just out of the fridge and only open about 20 minutes. I'm looking forward to what's to come the next hour or so as the wine warms. Still youthful, I'd say this will drink well into 2021 if well stored.
Red
10/18/2016 - kanjimoti wrote:
92 points
Am I the only person on CT to have ever tasted this wine?! The '01 Le Presi was gorgeous last night. Emanuele and I enjoyed the hell out of it. Beautifully oxidized red and very cloudy with fine sediment. The nose was gorgeous with leather, iron, tobacco, a whisper of oak, and tertiary notes that only appear after so many years in waiting. On the palate all elements were in balance. Zero reason here to wait any longer to put it into play. Not that anyone else on planet Earth is in possession of the '01 Le Presi.
Red
9/29/2016 - kanjimoti wrote:
90 points
What a stellar nose of ripe red fruit, glycerin, exotic incense, and a little bret on the '08 Pegau. I could just smell this all night though drinking it seems like a good idea as well. A bit of a short ball hitter on the palate lacking vigor and tasting a tad diluted. I remember buying this as a future from the now defunct Premier Cru on University Ave in Berkeley. I think the owner was selling futures he never intended to fulfill so I'm lucky it was ever available to pick up. I digress.
Without looking at my previous note on the '08 Pegau I'm guessing my score of 90 tonight is a point or two higher as this has developed some nicely oxidized fruit and tertiary notes.
I drank three quarters of a bottle of Las Rocas last night, a garnacha from Calatayud, and the buzz was heavy and foggy while the Pegau is ethereal and somewhat clarifying. Again, I digress.
The Pegau is in a sweet spot right now and I don't think it will improve much from here so I recommend enjoying this by Summer, 2018 though I do see now that back in 2013 I stated this would be no good after 2015 which was off the mark. That said I believe in my Summer, 2018 drink by date.
2 people found this helpful Comment
Red
9/7/2016 - kanjimoti wrote:
91 points
The '12 Vacqueyras from Couroulu has a super sexy perfume of smoke, ripe cherry, seaweed, and spices such as cinnamon and cardamon. Label says 13.5% which seemed surprisingly low for a Vacqueyras but after half a bottle that feels about right. The palate is smooth, well balanced, and pleasant with no heat and a fairly long finish. I like this juice. All the components are in place here and I wouldn't expect it to improve much though it may develope a little something tertiary around 2020. I say drink the '12 Couroulu Vacqueyras by 2022.
Red
2003 Château Lascombes Margaux Red Bordeaux Blend (view label images)
7/6/2016 - kanjimoti wrote:
90 points
Upon opening, strong Bordeaux cheese nose with a beautiful balance of glycerin, oak, fruit, and clove. The palate is nicely acidic with a good fruit presence but a short finish. Tannins are very soft. Overall I'm calling this a correct wine with some intrigue but really the '03 Lascombes in the end rings a bit hollow, lacking soul. Drink by 2022.
White
6/29/2016 - kanjimoti wrote:
93 points
Beautiful gold color with an exotically floral nose. Nectar of the Gods. If you're considering buying this please be aware it's fairly sweet; auslese-esque. It's up to we the tasters to inform the wine-buying community of these minor details (he writes sarcastically) as producers in Alsace for the most part won't tell you degrees of sweetness. Can't be bothered, I suppose. Purchased at K&L at the low low price of $75. It's a treat but what was I thinking?! The '13 Humbrecht Gewurztraminer Hengst has the structure to carry it nicely into 2021-2022 while staying fresh. Much longer it will eventually get tired and start to sag, as we all do.
2 people found this helpful Comment
Red
2002 Château Branaire-Ducru St. Julien Red Bordeaux Blend (view label images)
6/27/2016 - kanjimoti wrote:
90 points
Nice dark red on the '02 Branaire Ducru with just a hint of oxidation on the outside of the wine. I get bay leaf, some oak, and good representation of red fruit. Not dark fruit; I'm more reminded of wild strawberry. There's a whisper of tertiary old leather. Open about four hours now and the fruit is just turning a bit stewed. The palate is a tad sharp with tannin that is a wee bit underripe and noticeable acid. Somewhat thin in the mouth with a fairly short finish. Overall a good to very good wine from an underrated vintage. Drink now through Winter, 2020 before the fruit vanishes.
Red
2003 Robert Keenan Winery Mernet Reserve Spring Mountain District Red Bordeaux Blend (view label images)
6/3/2016 - kanjimoti wrote:
92 points
Still youthful, no bricking at the edge. Beautiful, full, ripe nose of earl grey tea, dark red fruit, glycerin, and a high quality impression of French oak. Great balance here on the nose. On the palate the tannins are silky smooth and there's just the right hit of acid (that came out wrong). I keep going back to the bombastic nose. A real beauty but not much as far as anything tertiary yet. Open two hours now and the fruit is still precise and far from pruney. I would think the '03 Mernet has at least eight years of positive evolution to it. Wish I had one more. Drink by 2025.
Red
5/13/2016 - kanjimoti wrote:
92 points
I've sat here tasting and smelling the '05 L'Arlot Forets for almost an hour contemplating whether or not I put it into play at the right time, the right year, the right day. Looking at the wine in the glass there is just a hint of browning to the deep purple color. Browning may be the wrong term but it's just not as youthful a red as I'm sure it was say six years ago. The nose is gorgeously Burgundian with an intense aroma of pomegranate seeds, a hint of anise, earth, and ripe raspberries that are far from candied. There's nothing overly ripe or candied about this '05 Nuits St Georges. I get a whisper of green tannin in the mouth that leads me to believe the grapes weren't completely destemmed and that's ok though the mouthfeel is a bit tacky. The heady, perfumed nose is so killer. This is a winner I think will be best after 2020 and will probably drink well through 2025 if well stored.
4 people found this helpful Comment
White
4/27/2016 - kanjimoti wrote:
92 points
I've had a love affair with Thomas Pico's Chablis for a number of years and upon opening the entry level '09 I'm reminded why. I get a crystalline minerality that's not only super intense but so pure along with an aroma of wet stone and earth. The '09 is peaking now and starting to decline. I know this because after being open an hour it's starting to let off a whisper of oxidation and is turning a bit blousy. The palate here is so balanced with mouth watering acid and a deft touch of oak along with some tertiary oxidation and a finish that takes you on a stroll along a jasmin lined sidewalk. I'm not sure if I have another '09 Vent d'Ange but if I find another in the cave I'll be sure to drink it by Spring, 2017.
Red
4/19/2016 - kanjimoti wrote:
Absolute bret bomb. I've smelled dirty diapers more aromatically attractive than this. Whoa.
Red
3/19/2016 - kanjimoti wrote:
90 points
What an impressively complex, deep, and ethereally rich wine for $15! Nicely evolved due to the ripasso technique, the Secoli smells of dried flowers and fruit that will drink well for at least another five years. I like that there is no oak influence here. Drink by winter, 2023. Incorrectly listed as an Amarone here on CT. Just picked up three bottles of the '14.
White
10/7/2015 - kanjimoti wrote:
90 points
Pretty nose here on the '12 Dierberg with good balance between the oak and pit fruit. Not an overblown, big chardonnay. What we have here is a classy, pretty wine that glides over the palate with a silky, linear feel. The finish is almost spicy with mouthwatering acid. I'd appreciate more intensity but overall this is a good wine. I found as it warmed a bit in the glass the Dierberg improved and rounded out. 14.5%. Drink by December, 2016.
1 person found this helpful Comment
Red
2002 Château Montrose St. Estèphe Red Bordeaux Blend (view label images)
9/17/2015 - kanjimoti wrote:
91 points
I've waited many a moon to open the first of two bottles from the cave. Still a very dark purple with almost no sign of age or lightening as I tilt the glass. What first first strikes me here is a pleasantly green aspect on the nose that doesn't detract at all. I'm pleased with the balance of the oak and the rest of the wine, especially the pretty, dark fruit. Smells like a Bordeaux! The palate has soft tannin with just the right grip. While I don't get anything tertiary yet I would say the '02 will reach its plateau around 2018 and drink well for another seven to eight years after that. I'm sure something tertiary, perhaps more earth, will develop by 2020. Drink by 2027.
3 people found this helpful Comment
White
8/5/2015 - kanjimoti wrote:
Foxy but somewhat musty nose here to the '13 E Sauzet Puligny. Might be an off bottle. Rather odd mothbally personality in the mouth. I can't say I love this but what the hell I'm going to drink it anyway.
White
7/12/2015 - kanjimoti wrote:
90 points
The '13 Luisa is a pretty light gold with a killer nose of ripe peaches and other pit fruit as well. Nectarines perhaps. In the mouth the wine is medium bodied and while the mid palate feels thick the finish is somewhat fleeting which is fine as it turns from potentially fat and cloying to refreshing in the blink of an eye. This is a wine that inspires one to hopefully delve into more Italian whites. Cheers, friends.
1 person found this helpful Comment
White
6/18/2015 - kanjimoti wrote:
84 points
The objective here was to find an inexpensive swigger that wasn't sweet. This was it. Bit of a zesty finish here with a medium body all for under $6. I dropped $200 on a bottle of Leflaive the other night and only got a glass of it so this made me feel better about the whole situation.
White - Sparkling
5/30/2015 - kanjimoti wrote:
90 points
Nice amount of info on the back label stating this includes 40% reserve wine, some of which is over tens years of age. This particular bottle was disgorged in 2012. I like my Champagne on the fuller side but this is almost too rich, especially after a bottle of Billecart brut. The nose indicates a fuller body but it didn't prepare me for the smoky, fruity richness that hits the palate. Reminds me of the time I barbecued a peach. Key word here is leesy. Certainly a distinctive style and I will say the fruit, while fat, rich and broad, is very precise. The Heidsieck grown on me over the last 45 minutes. Would be killer with smoked gouda, scallops also crossed my mind.
1 person found this helpful Comment
Red
5/21/2015 - kanjimoti wrote:
90 points
I was taken aback if you will by the dark color to this gamay. Very pure nose of ripe cranberry, creosote, wet soil, cumin, tangerine skin, or perhaps it's blood orange. Love the nose; so pure, perfumed, and unadulterated. All this and I only opened the Jean-Francois Merieau ten minutes ago. The wine seems a whisper rounder than gamay grown in Beaujolais. With time comes a beef broth essence. The palate is tart, somewhat acidic, and medium bodied at best. This is so good I just went online and ordered three more. I think this has the structure and balance to improve a little bit with time so I'm going to say look for it to drink well into late 2016 and would suggest putting it into play no later than Summer, 2017. Great juice, especially at $17 after tax. 12.5%
Red
5/11/2015 - kanjimoti wrote:
89 points
Super dark, saturated purple reminds me of a thick Barossa Shiraz. The nose on the '10 Campofiorin Oro smells of a mocha reduction. Heavy, rich, concentrated, total full throttle wine here. Half a glass and I'm buzzed. Made in appassimento style. With time the nose lightens a bit becoming more perfumed and dare I say pretty. The palate matches the nose with a thick, viscous mouthfeel with alcohol fumes. The label says 14% but I think it's more like 15. Perfect with any piece of meat slathered in BBQ sauce. A bit too much vanilla from the oak. I assumed this is a Corvina, Rondinella, and Molinara wine but back label says the grape here is Oseleta. Never heard of that. I suggest reading wine-searcher's notes on this variety, interesting. Time may mellow this Masi and add complexity so I suggest drinking 2018-2023.
3 people found this helpful Comment
Red
5/6/2015 - kanjimoti wrote:
92 points
What a killer, classic, aged sangiovese nose of cheese, leather, and soil. There's even a touch of fruit left to this 18 year old beauty. The palate is tart and mouthwatering with smooth, minty tannins. My only gripe here is the Gerla is just a bit short on the finish and a little light in body, but that really is nitpicking. Swirling the wine in the glass I don't see much oxidation. Super minty nose and palate reminding me of Heitz Martha's. The '97 Gerla is still going strong and I think just a touch more oxidation would add a little something here. Drink by 2020.
2 people found this helpful Comment
Red
5/6/2015 - kanjimoti wrote:
90 points
Nice dark purple w a great nose of pure, precise fruit, a little oak, and a whisper of minerality. Palate is smooth and pleasing. I looked this domaine up in Paul Strang's excellent book The Wines of Southwest France and he had nothing but good things to say about Elian da Ros. Drink by 2018.
Red
5/2/2015 - kanjimoti wrote:
85 points
Nice enough nose of French-smelling merlot, French oak, herbs and spices, a touch of minerality, and soil. With air the '09 Gassac Grande Reserve becomes a touch more perfumed with a whisper of tapenade making an appearance. Overall not a very expressive nose. Where this wine suffers is the palate with its short, ineffective finish. You'd be doing it a favor to even call it medium bodied. Just a bland, boring palate here. I'm sad.
White
5/1/2015 - kanjimoti wrote:
92 points
Tasting the Tissot at about 60°, that's 16° celcius for you Frogs. Killer nose of walnut oil, oak, and ripe peaches. In the mouth I get an almost perfect balance of acid, essence of vanilla and lemon with the oak peeking out just a whisper. The description of the wine on the back of the bottle is in French but what I get from translating the words is this was raised for 28 months sans topping. I assume it was done in barrel because I get a touch of oak on the nose and both oak and tannin on the palate. This is just the right amount oxidized. I was a bit worried after reading rains plagued the tail end of the '11 harvest but no ill effect here, this is tremendous. Lovely wine that would go incredibly well with cheese as it actually has a bit of a bleu cheese essence. The '11 Tissot Savagnin has enough structure and gusto to improve and provide further fascination for at least four years. I have zero experience with how savagnin ages but taking a stab at it I'll say drink the '11 by Winter, 2023. For $30 this provides a ton of pleasure and intrigue. Thought provoking. Poor man's Vin Jaune.
3 people found this helpful Comment
Red
4/13/2015 - kanjimoti wrote:
89 points
Slightly rusty red here after a little over 13 years in the bottle. I'm sure it's not as dark as it was upon release. On the nose I get a musty closet, mothball smell along with high pitch pine resin, rooty earth and soil, and a touch of clove and leather. The fruit has either boarded the train and left the station or is buried under everything else meaning this is in a very backward stage. I'm thinking the fruit has mostly left the building never to return. Where does it go? The palate is a bit dilute, hard, and angular with a ton of menthol but again almost no fruit. I can appreciate the Mangia for being old world but is just not very friendly. To sum it all up I would describe this as a disjointed lean machine. Drink now through 2018.
Beer
4/12/2015 - kanjimoti wrote:
94 points
INDIA PALE ALE at its finest. Tasty and very strong at 9.5%. I just picked up a bomber from Lopez Liquors.
Red
4/12/2015 - kanjimoti wrote:
91 points
Nice fresh red/purple here on the '11 Cave des Amandiers. Amandier means almond, or almond tree. What a stellar nose of spicy sausage, herbs, earth, and precise red fruit that comes across as ripe but not quite candied, close though. Feral and brambly come to mind. I could smell this all day. The palate is spicy and medium bodied. Supreme balance of glycerin, oak, tannin, and acid. A little light on the tannin actually and I'd appreciate more grip. Not a lot of structure to this so I would opt to drink the '11 Amandiers Humagne Rouge by Summer, 2017. I suspect this varietal ages similarly to trousseau. Humagne rouge is a cross between Cornalin and an unknown varietal. Mysterious!
White
4/10/2015 - kanjimoti wrote:
92 points
Two things I noticed upon pouring the '10 Gonon were the deep yellow robe and how viscous this wine is. On the nose I get kerosene, wax, some pit fruit, and a scent that reminds me of the last time I walked through the perfume section of a department store. I hope the next time I have to endure that experience I'm reminded of this wine. Also get a touch of clove. Great nose here. The palate is just as good with its viscous attack, fennel, and pit fruit. Acid is ample and cuts through the glycerin nicely. Bringing the glass to my nose again the fennell really makes an appearance and along with the perfume is sausage. Imagine a perfume shop located next door to a breakfast joint. Marmalade is starting to make an appearance both on the nose and palate. Open two hours now the '10 Gonon St Joseph Oliviers is getting stellar. Enough that I'm scrambling to see if I can find more online. To those of you reading this, open it and give it at least two hours to breath and drink the rest of your bottles by Winter, 2018.
Red
4/1/2015 - kanjimoti wrote:
93 points
A phenomenal bottle of 2000 Vieux Donjon still showing a fair amount of fruit balanced really well with creosote and earth, also a lot of tertiary aromas. The palate is silky and gorgeous. This should drink really well and even improve over the next couple of years. I forgot to mention the Donjon still sports a beautiful dark robe with almost no sign of oxidation. Going to try to track down another bottle and put it into play in the far reaches of its drinking window; winter, 2018.
2 people found this helpful Comment
Red
2000 Château Grand Mayne St. Émilion Grand Cru Red Bordeaux Blend (view label images)
3/17/2015 - kanjimoti wrote:
91 points
I waited ten long years to open the 2000 Grand Mayne, and I find myself wishing I had waited another five. Beautiful, dark red here with no sign of oxidation. On the nose the red cherry fruit is precise and doesn't smell a day over five. I was hoping for more tertiary aromas, more earth for that matter. This is still fruit forward, even after the third day open. The palate is silky smooth. This is a slow ager. If I had another bottle I would shoot for 2020.
Rosé
3/5/2015 - kanjimoti wrote:
85 points
Interesting copper color, definitely not pink. Gross tequila-like woody nose. I'm not into the palate either as it comes across as flat and boring. I bought four wines the other day and am batting .500...the '13 Patient Cottat sauvignon was killer, the Chidaine Touraine rouge was also awesome. This and the '10 Cantele Salice were losers for me.
Red
3/5/2015 - kanjimoti wrote:
86 points
Super dark, attractive purple. There's a nice nose of tar and herbs but the fun ends for me with the sugary mouthfeel.
Red
2/18/2015 - kanjimoti wrote:
92 points
I had a feeling the 09 Gauby would be a bit young but to be honest it comes across as a lighter, less warm vintage wine with a fruit forward nose of macerated cherries, tapenade, fennel, beets, and earth. While the bouquet is fairly precocious, the palate does suggest another two to three years of age would be beneficial as the fruit, acid, and tannin don't seem to me to be commingling; dancing to their own tunes for now. I'm betting the fruit will back off in another two years, the flavors will coalesce, and the wine becomes more interesting. Drink summer, 2017 to spring, 2020. 14.5% alcohol.
1 person found this helpful Comment
Red
1/22/2015 - kanjimoti wrote:
As lovely as the oxidised, rusty color is, the nose and palate on the '06 Oeddero Villero are still tight and grapey, the palate being especially tannic. I goofed, never should have opened this but I knew that going in; sometimes I choose a wine with my heart instead of my head. Strangely the Oddero comes across as tannic without having a lot of structure or fruit. Perhaps it has shut down for the time being. The other bottle won't see the light of day for at least another five years.
1 person found this helpful Comment
Red
1/18/2015 - kanjimoti wrote:
91 points
Super saturated purple, I mean teeth staining. I'm drinking the wine and writing this note while watching the Packers/Seahawks game. Nose of ash, deep black fruit, glycerin, and a tertiary note only time can bring. The palate is well balanced and delicious. I'm pleasantly surprised here. The oak has integrated well. This will give pleasure at least another five years. I'll say drink the '04 Jericho by Spring, 2020.
Red
1/16/2015 - kanjimoti wrote:
78 points
High alcohol and oak with a sugary finish. What's not to like?!
Red
1/1/2015 - kanjimoti wrote:
Candied fruit and a syrupy sweet mouthfeel. Wow what's not to like. I don't look forward to the hangover the Tres Picos is sure to bring so I'm pouring the second half of the bottle down the drain. Awful.
White
12/30/2014 - kanjimoti wrote:
94 points
Just a few days from 2015 and the '04 Girardin sneaks in as one of my wines of the year. This is in a perfect place right now with a gorgeous gold robe, stunningly foxy, sexy nose of buttered popcorn and flowers, and an unctuous palate. I'm glad Jessica and Gabriel were here to share it with me. They're not wine people but this one brought a startled look to both their faces with its amazing stature. I don't think either of them had ever experienced a wine of this caliber. The type of bottle one laments to have poured the final drop. Still vivacious, I believe this has three to four years of graceful ageing and suggest drinking by winter, 2019. Stellar.
1 person found this helpful Comment
White - Sparkling
12/23/2014 - kanjimoti wrote:
90 points
I found the 04 Lelarge surprisingly full, forward, and a bit obvious but at the same time generously mellifluous, as if sweetened by the bees. This Champagne is open for business and I don't see a reason to sit on it any longer. Drink by winter, 2018. Great quality but a tad rich for my taste.
Red
12/10/2014 - kanjimoti wrote:
88 points
The '07 Fontavin hasn't progressed much over the last couple of years and this bottle seemed heavy handed with an impression of sweetness. The nose was nice enough with a touch of brett but not much else. Not excited about this at all but it's rare a $20 bottle knocks my socks off. The Fontavin should drink just ok through 2018.
Red
11/30/2014 - kanjimoti wrote:
90 points
Wonderfully cloudy ruby red appearance. Lots of sediment to the Cuvee Marylou with a fun and funky nose of brett lending itself more to exotic spices than it does poo. With air the cranberry essence ripens to raspberries . There's also a touch of pine. The palate is refreshing, and despite being light does fan out a bit over the mid-palate. After 30 minutes of breathing the '13 Breton is really starting to express itself aromatically. This is killer juice and at 11.5% I see nothing wrong with drinking it by the magnum.
Red
11/26/2014 - kanjimoti wrote:
93 points
The '01 Vieux Donjon is singing on this day. I planned to decant but right out of the bottle the wine is so balanced and beautiful with perfectly ripe dark red fruit, soil, a smoky, creosote character that reminds me of a fine Scotch, and an overall sense this is in a perfect place right now. I'm tasting the '01 a week after immensely enjoying the '00. Based on the two bottles I tasted I'll say the '01 is the better wine; it's more balanced and more complex. Upon opening, smelling, and tasting I immediately went online to see who has more; the least expensive I could find is $65 in San Carlos, Ca. If you have that kind of money for a bottle of Chateauneuf I would instead spend a bit more for the Beaucastel, a wine experience that will move you more deeply. Anyway, on the palate the Donjon is so pleasing with just the right amount of grip left on the tannins alongside that creosote and beautiful fruit. The finish is rustic, gritty, and invigorating. There's a lot of sediment here so I have a feeling Domaine Vieux Donjon does not filter their juice. I love it. This is in such a good place right now I would hate for anyone to miss this experience so I'll suggest drinking by winter 2016 but it should sail nicely into 2018. An afternote on the Beaucastel; I'm all for the '01 Donjon and if you can afford both do it but if there's only room financially for one then do the Beaucastel. Two days after we were told Panda is going to Boston. I'm sad but it's time for a change for everybody. Change keeps us on our toes and is the nature of life.
Red
11/21/2014 - kanjimoti wrote:
89 points
I've imbibed the Pio Cesare Barolo (03, 04, & 05) on three occasions and I've yet to pick up a fragrance or anything on the palate that tells me its from Barolo, or that it's even a nebbiolo wine. On the nose I get a touch of earth and tobacco but there's nothing that says nebbiolo; no tar, no roses. Where are my flowers, Barolo? I would challenge the Master Sommeliers of the world to identify this blind as a nebbiolo wine. If I hadn't had the same experience with each Pio Barolo I've tasted I would reserve my judgement and not score this thinking this wine may be closed for business at the moment but there's a track record here. That being said and my ranting aside, this should drink well as a red wine through 2017. Perhaps by then the roses will bloom.
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Red
11/19/2014 - kanjimoti wrote:
90 points
For me very Bordeaux-like on the nose the first 30 minutes, wreaking of merlot, gravelly and surprisingly light like a cool vintage Graves. I get a lot of iron and creosote. Upon opening, this is so backward giving up the faintest hint of red and black fruit along with aromas of seaweed after being open an hour. I must say I find this wine a bit odd; it's closed and it shouldn't be at this age. On the palate this is rather sleek and ashy like a scotch, not as hot as a scotch of course. In fact there's no heat at all here, nor is there much body. Open two hours now and this is getting meaty and brothy as if the mourvedre has taken over (don't know if there's even any mourvedre in this) The nose smells exactly like the bone marrow I had the other night at Goose and Gander in St Helena. A restaurant I recommend; eat downstairs by the fire. As this breathes I'm beginning to think the '00 Vieux Donjon isn't backwards, it's just getting old. That fruit I spoke of earlier is totally gone now. To leave abruptly I'll say drink this by 2018 but really there's no point in waiting unless one likes their wine oxidized.
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