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Tasting Notes for OenoEd

(588 notes on 494 wines)

1 - 50 of 588 Sort order
White
2/1/2023 - OenoEd Likes this wine:
91 points
Terrific value wine. More minerality and white ash here than in most Spanish albariño, but missing some of the juicy citrus saline complexity that the best Spanish examples have. Nevertheless , this is clean, bright, and moderately acidic, with lots of clove spiked orange skin, tangerine, and nectarine, but it’s a “straight ahead “ quaffer, consistent from first sip to finish, and perfect with shellfish, mango salsa, and crab cakes, or a sharp cheddar. Keep a case around for warm weather parties; no one will protest.
Red
1/15/2023 - OenoEd Likes this wine:
98 points
Consistent notes with the last bottle. Vibrant structure adapts well to Cuban spiced black beans and yellow rice, and grilled coffee rubbed pork. Delicious, but this pinot remains the star.
Red
2015 Sarget de Gruaud Larose St. Julien Red Bordeaux Blend (view label images)
1/10/2023 - OenoEd Does not like this wine:
86 points
Metallic, herbaceous , weedy, not particularly food friendly. Well made, not flawed, just not enough fruit, terroir, or mineral character to make this pleasant. Ok w beef, but not versatile. It is what it is.
Red
12/27/2022 - OenoEd Likes this wine:
98 points
Direct from winery, and opened for 90 minutes, without decant. Use goblets designed to accentuate bouquet, as this nose is among the best. Smoked fish, tar, cedar, and black cherry jello lead the parade; aeration births the splendid feminine qualities, after 20 minutes in the glass:licorice pastilles, roses, violet liquor, beach plum, sandalwood, and liquid granite/volcanic basalt haunt the palate. 60 second espresso tinged finish. Chocolate in the nose as it opens, and there is a velvety wintergreen, pink peppercorn, floral mouthfeel that comes on. Perfect acidity keeps it lively and vibrant. Splendid tonight w steak tartare and ris de veau. Only 99 cases. so grab a bottle or two before it disappears. Kudos Felipe and crew! ! Maybe the best of 2019 Rose and Arrow, in my humble opinion.
Red
2017 Château Quinault L'Enclos St. Émilion Grand Cru Red Bordeaux Blend (view label images)
12/24/2022 - OenoEd Likes this wine:
90 points
Smoky dark berries, cassis, brambly thyme and brandied black cherries. The merlot in the nose dominates. This is served cooler than usual, because it is young, rustic, and still angular. Tannins are rough, but a bit of chill seems to obscure them. Classic St Emilion flavor profile: dark bitter chocolate, coffee beans, black plum, spearmint, and stone fruit pits but also a bit of green pepper and weediness, which show up more as wine warms. Fairly short and dry finish. I like this with a cheesesteak sandwich , plenty of fried onions, beef daube, french onion soup, or a flattop burger: simple but assertive foods compliment this best, battling the acidity and vegetal tannins to a worthy draw. Should age well for 10-20 years, but drinkable now with a good chill and an hour decant.
White
12/18/2022 - OenoEd wrote:
93 points
Still young, needs another year or two. Was better on day 2. Restrained nose: white flowers, hint of mint and green papaya , light buttery oakiness. Expands in the mouth, with white pepper, ugli fruit, nectarine, and spiced apricot. Ample acidity keeps the oak in check. Very food friendly, particularly with fried chicken, lobster mac n cheese, or substituted for Muscadet in a beurre blanc. Medium weight, and a moderately long finish, showing hints of saline, sushi rice and white minerals. Not the superstar that XOmni is/will be, but intriguing enough.
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Red
12/12/2022 - OenoEd Likes this wine:
95 points
Yes, another reconditioned bottle, a producer aged “shiner” with new label and cork. Jamie, Somm at Husk in Savannah, grabbed the last 4 bottles to come into US, and graciously offered us Coravin pours at $45 an ounce, after opening. So, get there to try this before they’re gone, and start with the perfect May River oysters, w bubbles, the beautifully pink extra brut organic Laherte, followed by the superb char grilled quail. The burgundy is perfect for an hour, no decant needed, and expectedly fades at 80 minutes. It is an icon of balance, elegance, and grace, with secondary notes of black olive, mushroom, char, and lavender, supple and youthful; until, it dries out and fades, a departing gift and loving memory from ‘69. ‘69 is fine, indeed.
Red
12/10/2022 - OenoEd Likes this wine:
94 points
Huge and ripe, dark purple near black. Decanted for half hour before pouring highly recommended , wine continues to bloom after 2 hours in the glass., showing more floral and ferrous notes . High alcohol is well carried, but for the bit of heat on the finish. Elegant , but still Too rich for a lightly seasoned steak tartare, but perfect with braised lamb neck and root veggies at Charleston. This presents as ripe, but not stewed, well structured with mostly integrated tannins, and peak now, with ten years of stability. What did it miss? Maybe just a hint of exotica, the sauvage and gamey blood and liquid rock found in less hot vintages here, where acidity is more available to harmonize with the intense ripe fruit.
Red
12/4/2022 - OenoEd Likes this wine:
95 points
Needed every second of a 3 hour decant. Plus another 7 or 8 years! Not quite as brawny and intense as the freakish but sublime SQNs, but on the same road. Syrah in a deep black rich highly extracted Pavie style. Surprisingly, very clean, no brett or barnyard. Lots of mint and almost bitter dark chocolate, brambly. A very slight green pepper note. Still opening up after 6 hours. This will easily be a 30 year blockbuster…. will overwhelm most proteins…. better as an end of night showstopper, with dark chocolate.
Red
2010 Cayuse Camaspelo Walla Walla Valley Red Bordeaux Blend (view label images)
12/2/2022 - OenoEd wrote:
92 points
See my note here MARCH 2018. Cellar stored since release . Tonight, it’s not much different, although it opened a little faster, an hour in the glass. No sign of aging, but also no sign of a more complex evolution. It should hold like this for another 5-10 years. Terrific with prime rib, charred beef, or burnt ends. I like the concentration, mint, cherries in cast iron, cassis, and grip. The 20% merlot contributes enough rich blueberry extract and black fruit to keep this delicious, and not challenging. Not much funk in this bottle; a little brett would add interest, beyond the obvious, but it’s not here.
White
11/27/2022 - OenoEd Likes this wine:
92 points
The original retail price tag is on my bottle: $28.99. Cellar stored since release, cork is dry and tight. Needs 15 minutes of swirling to open. Parchment, matcha tea, hazelnut, an impression of slightly bitter stone fruit pits, gently oxidized. Creamy, still good acidity and complexity, but leaning toward sherry dominant. Drink up. Paired beautifully with the umami rich pleasures of a Chinese fish ball soup, w a dashi style broth. Pair it with something light, chewy, and fishy for it to show its best, letting the acidity and golden minerality come through.
White
11/23/2022 - OenoEd Likes this wine:
90 points
This is delicious cool coastal chardonnay ; the dominant buttery malo mandarin acidity, and the subtle but persistent salinity are reliable tags to its origin. Needs 53-56 degree temp and 30 minutes of aeration to show its stuff: Custardy cherimoya, guava, floral peppercorns, and white apricot. Finish narrows to mostly simple acidity but also shows white oak and clean and dusty minerals. Well made, but missing just a bit of length, and palate complexity to merit a higher score. Great for crab cakes and grilled shrimp, hold the garlic. Great QPR, if under $35.
Red
11/23/2022 - OenoEd Likes this wine:
94 points
Definitely needs 3-4 hour decant. I knew it was too young but took a chance. Very lean, austere and almost unpleasant for an hour. Opened slowly and was actually better on day 2. Very intense, great penetration of iodine, red plum, black fruit, and cassis flavors. Cigar leaf note as well. A 50 year beauty, probably not ready to drink for another 5 years., but good enough tonight with A5 and radicchio. Love the way the acidity holds its own against the beef fat and radicchio’s bitterness.
Red
11/19/2022 - OenoEd Likes this wine:
93 points
Wet metal, black cherries and pastille, very long, lots of ferrous and crushed granite character. Very young, little change over two hours, needs 8-12 years to begin showing it’s best. Well made, no brett (yet), and still in its infancy.
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Red
11/19/2022 - OenoEd Likes this wine:
92 points
Penetrating brett and black fruit bouquet: horsesweat, saddle leather, the character and density of the wonderful 1982, but a little out of balance by the brett. Still, I love the delicious and bright pepper, bacon, and spice, perfect with pork roast, beef or lamb with green or pink peppercorn sauces.
Red
11/19/2022 - OenoEd wrote:
92 points
Smoke and brett kissed black fruit in the nose, this is a fairly simple and “modern” presentation, with its direct fruitiness, lush and juicy, clean and sweet. Shows well, but in a 14 vintage vertical tasting, can’t quite stand out with the top 7 wines, just not enough complexity.
Red
11/19/2022 - OenoEd wrote:
86 points
Not flawed, but desiccated and a little hot. Still showing black cherry and granite minerality, horsesweat, but a shadow of its former self. At least this bottle.
Red
11/19/2022 - OenoEd Likes this wine:
92 points
A cellar stored bottle direct from Jaboulet. Subdued nose, but quite full, rich, round, and balanced but for a lean toward tart. Lighter weight than the ‘85 and ‘82 in this flight, maybe not as rich or dense, but still with excellent minerality and acidity. Drink up, preferably w steak tartare or carpaccio, with lots of black pepper.
Red
11/19/2022 - OenoEd Likes this wine:
94 points
At first, strong metallic wet wool, and ethyl acetate aromas , 80% blown off after 20 minutes in the glass, leaving a wine that is dense, rich, bloody, and gamey, with the smoke and salinity of great charcuterie . Terrific acidity, and plenty of band aid/ferrous minerality. Drink now , and before 2027.
Red
11/19/2022 - OenoEd Likes this wine:
96 points
My favorite of 14 vintages in a vertical tasting from 1970-2015. Everything we love about Northern Rhone, and drinking like the best of the wildest Cote Roties: a gorgeous field of violets , lilacs, roses, “cowpies”, and barnyard. Deep and penetrating black fruit, structured in smooth tannin and just enough acidity. Bloody ferrous minerality, length and elegance. Superb, and probably 10 years of great drinking ahead.
Red
11/13/2022 - OenoEd wrote:
85 points
This well stored half bottle was given two hours to shed its oddball gluey phenolics, and did lose some but not enough. Maybe an off bottle here. Too much burnt tire and horse sweat. Not without its ginger spice cookie, wild blueberry and brambly green herb charms, and I love these wines when they’re right, but this isn’t. Tried it with mustard butter crusted steak and kidney pie, and good acidity helped it show better,, but not enough to merit a higher score. Her non interventional winemaking often produces great rewards, but also a few too many bottles like this.
4 people found this helpful Comments (3)
Red
2010 Domaine des Lambrays Clos des Lambrays Clos des Lambrays Grand Cru Pinot Noir (view label images)
10/28/2022 - OenoEd Likes this wine:
94 points
My last bottle, and third note; see 2017 and 2019. Bumped up a point. This fully opened in 30 minutes after a double decant. Brought to a great yakitori place in NYC (Torien). Teddy Roosevelt said that comparison is the thief of joy; he didn’t attend many wine tastings. We ordered a recommended junmai daiginjo sake, and compared the two beverages with 9 different binchotan grilled chicken parts. The sake, unsurprisingly, worked much better with white bits: breast and shiso leaf, cartilage, off white shoulder, but the Lambray was perfect with grilled heart, wings, knees, and oysters. Iron fist in velvet glove, compelling red fruit, Morey St Denis terroir, remarkably balanced. The amazing and intense roasted bones ramen with soy flavored egg didn’t work with either; it needed a high acid Auslese! I didn’t know a chicken had knees, but it was my favorite skewer. The wine is in prime shape now, and should drink beautifully for 5+ years.
Red
10/25/2022 - OenoEd Likes this wine:
93 points
Another great half bottle ; consistent w notes below. Tonight, with grilled cauliflower steak, blackberry, ginger, and oyster sauce jus, w a 1/4 cup of the vino in the reduction.
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Red
10/19/2022 - OenoEd Likes this wine:
92 points
So much for my will power in waiting a year, since last March , to open another bottle. Consistent notes, and perfect w a simple Romertopf clay roasted chicken and root vegetables. No decanting needed, it fully opens in glass after 10 minutes. Graceful and elegant, showing some white minerality in mid palate. 2-5 years left of fine drinking, but don’t wait, in it’s prime now.
Red
1990 Château Magdelaine St. Émilion Grand Cru Red Bordeaux Blend (view label images)
10/14/2022 - OenoEd Likes this wine:
95 points
My favorite of an 11 vintage vertical tasting, followed by the '98, '00, and '82. I had no idea I'd be seated next to brilliant wine writer, John Gilman, and across from Mark Golodetz, a host, benefactor, and long time advocate of these intriguing wines, when I agreed to attend this tasting, a noble and important fundraiser for Ukraine Aid International. I did not read notes or reviews of vintages before the tasting, and made my own notes before hearing others. We are too often influenced by others' opinions, if we don't keep those blinders on! Magdelaine has too often been underappreciated in its youth, too lean and tight and old school. But John called this right early on; it has evolved into a glorious and iconic Saint- Emilion 30 years down the road. Steely, black granite, open, almost lush but with a firm tannic backbone and lifting acidity. Ripe red berries mingle with red cherry pits, cough drops, and Spring flowers. Subtly sweet briary red fruit carries through the long finish. At peak, with at least 15 years of great drinking ahead. An elegant lightness of being, Princess Leia brandishing a mean lightsaber. I rarely fail to find a suitable pairing; this is best appreciated as a solo date.
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Red
1998 Château Magdelaine St. Émilion Grand Cru Red Bordeaux Blend (view label images)
10/14/2022 - OenoEd Likes this wine:
94 points
From the same bottle as note below, 11 vintage vertical tasting, THANK YOU MARK!, my 2nd place choice after the stunning 1990. This is still 5-10 years before peak, I think, but is beautifully composed, and shows pastis, black licorice, floral talc, black currants, and mostly resolved tannins in its 50 second finish. Flavors not defined by limestone terroir, but balanced and framed by it. A magnum of this held for 15 years will delight and confound tasters with the seductive pleasures offered with time, an awkward beauty in her youth peaking at 50!
Red
2000 Château Magdelaine St. Émilion Grand Cru Red Bordeaux Blend (view label images)
10/17/2022 - OenoEd Likes this wine:
94 points
From vertical tasting of 11 vintages, well sourced and stored. My third favorite tonight, after the '90 and '98, this is atypical Magdelaine, soft and evolved velvet glove around a bloody and medicinal ferrous fist; somehow, all that limestone terroir presents here as if iron and clay dominate. This is rustic, powerful, engaging, and elegant, a mysterious creature that should drink beautifully for 30 years with its integrated tannic backbone and balanced acidity. A perfect pairing with a rare porterhouse, and spinach.
1 person found this helpful Comment
Red
10/13/2022 - OenoEd wrote:
87 points
Very nice nose, red cherry and cinnamint gum notes. This is fairly tight and acidic, even after 2 hours in the glass, with tart dusty tannins on a moderate finish. A surprisingly soft mouthfeel despite the acidity. I wanted to like this more, and it showed better w a charred burger, but it doesn’t offer much charm or pleasure tonight., beyond slightly underripe red fruit. Two days open, this was rounder, more lush, less acidic. Def needs a year or two in bottle, or at least a four hour decant if you drink it sooner.
White
10/11/2022 - OenoEd wrote:
91 points
My Feb note said “last bottle”; this one had evaded me, hiding with mostly weird white riojas in my cellar. It is mostly consistent with the Feb bottle, but a little dried out, tiniest hint of oxidized citrus and pineapple. Still, very clean and carefully paired with pecan wood grilled scallops and charred pineapple salsa, there was enough acidity to enjoy the best in this elegantly aged chard. Drink up. Thank you, Fred, for 10 years of great drinking!
Red
10/7/2022 - OenoEd Likes this wine:
98 points
Perfect provenance, well cellared since release . Note below by DREAM, is spot on , although i missed “peanut brittle”. Not flashy or flamboyant , just iconically classic. Worked beautifully w a Tuscan veal chop, and should go another 50 years. RP called this one! I reserve those last two points for transcendent finishes and unforgettable brilliance. If you love bordeaux, don’t sell this, drink it!!! A benchmark bottle.
White
10/5/2022 - OenoEd wrote:
93 points
Consistent profile tonight; see notes below.
Red
10/1/2022 - OenoEd Likes this wine:
93 points
In 2019, a few changes were made. No TOUCHSTONE this vintage, that fruit was incorporated into Stonecreek, the star of these 9 micro- site specific offerings. Two, maybe three of these are great for near term drinking. Chehalem is one, Lafayette Heights (new) is another. Both are high quality , lighter weight Beaune style: beautifully perfumed, flesh and bone balance, seductive. Here, plenty of framboise, licorice, and floral character. Energetic finish of medium length. Will improve over a year, and drink beautifully for 5, I’d guess. Best with light and simple small plates: rare duck breast with tart/sweet cherries, , charred cauliflower, venison carpaccio, or, if you want fancy, uni in custard or pasta. Tread lightly with heat and spice, and she’ll shine!
White
9/30/2022 - OenoEd wrote:
91 points
My score is really just a gift to the wine for reminding me not to give up too quickly on Rhône varietal blends, more than 5 years old, that commonly come out of the bottle : acidic, tight, champagne lemon vinegary almost, like that jar of preserved. lemons in my fridge two years after it’s expiration date. After a half hour decant and rechill, this rounded and opened with lemongrass, white pepper, beeswax, and sticky fragrant flower (from the viognier). Slightly unbalanced and with the drinking window closing, but still a treat. Expecting to be disappointed by this bottle, I planned to use most of it for Maine piss clams. With fresh lemongrass, fennel fronds, ginger, and clam broth , it made a perfect steaming liquid. A bit of minced lemongrass and slightly reduced wine in the butter sauce helped elevate this wine’s score for me. Great pairing. As with Hermitage blanc, patience, faith, and food are preconditions to enjoying this quirky WA Marsanne blend.
Red
9/19/2022 - OenoEd Likes this wine:
93 points
Another half tonite from a different cellar, consistent w my note below. Wonderful with brined quail, pecan wood and char grilled w a tamarind glaze, where the tart and gamy flavors share a happy home in my mouth. No surprises, but these small bottles may be entering prime drinking next year, earlier than I thought.
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Red
9/17/2022 - OenoEd Likes this wine:
93 points
Remarkably similar notes tonight to my last review of this beauty in January ‘21. Only difference is that the acidity is slightly more pronounced again, as the tasting in ‘21 showed much more acidity than the dark ripe fruit dominant in its youth. The long chocolate mint finish remains a trademark. I’d say drink up in next two years, or risk balance being an issue. The extra acidity now makes it perfect for charcuterie or brisket.
Red
9/10/2022 - OenoEd Likes this wine:
95 points
Cellar stored since release. PNP, in proper goblets, funneling toward the rim to capture the singular bouquet. It’s personal preference, but with big Rhônes (or Brunello) in their prime, when you can spend time with one glass, smelling and tasting as it opens over two hours is much more fun than decant and wait. This is perfectly paired with a rosemary, cumin, and garlic crusted leg of lamb, with plenty of charred fatty edges on the meat, which tame the brambly tannins. The herb and game flavors mirror and bounce; a side of barley roasted with lamb stock, mushrooms, and carrots supported the black earth notes in the wine. Delicious and alive 24 hours later, there’s 10-15 years of great drinking ahead. Long finish of blackberry, currant , dark chocolate, and tangy iron shavings. Superb
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Rosé
9/1/2022 - OenoEd Likes this wine:
92 points
Canary Island wines easily show their roots: salinity and volcanic soils permeate many of the best whites and reds. This hard to find rose has an alluring bouquet of red pear fruit, persimmon, crushed gray rock, and crab apple. It’s very creamy in the mouth, soft and easy, like baked apple and cranberry with a hint of cinnamon , sea salt and baking spice. Just enough acidity for balance, and a perfect stone pit bitter finish. Worked beautifully with a slightly spicy red sauce over mussels and clams , and tricolor rotini. Drink before 2024.
White
8/28/2022 - OenoEd Likes this wine:
91 points
Still in great shape, actually improved over two hours in the glass. Round and creamy, but alive with a peach ginger acidity. Long finish of honeysuckle and peach juice, with 20 seconds of spicy stone pit and green melon notes. At least 5 years of great drinking ahead. Perfect tonight with pecan chip/coal grilied quail, brined and finished w a tamarind/quail stock glaze, and black rice/pomegranate stuffing.
Red
8/21/2022 - OenoEd wrote:
90 points
Cassis, black plum, wet metal, vanilla oak, and inky dark chocolate cherry come through on the nose after 90 minutes in the glass. Before then, too much wet metal and alcohol in the nose to judge. This is a big penetrating CdP, but presents like a wine that’s been worked and manipulated to create that big body, lots of power, minimal grace. Fairly hot and spicy, still tannic, blind I wound have guessed it was a hot vintage Rhône Ranger crafted by a Parker score chaser , big and racy, really concentrated, still young, and still hard to predict whether this improves. I’m guessing it won’t.; it is what it is, probably for 10 years. Not my style. Hard to pair in it’s awkward youth, medicinal with edgy hot iodine, black licorice and distracting acidity, but it surprisingly worked with a variety meat loaf, more than with grilled prime rib eye, which showed it up! Works well,also, with black olives.
White
8/19/2022 - OenoEd wrote:
89 points
This has the tightest, most unyielding cork I’ve pulled in recent memory. Crushed almonds, guava and marjoram on the nose. Something “marine” like too, dried seaweed perhaps. Volcanic basalt seems to have that effect on many wines throughout the world. This is lovely, perfectly quaffable at a great price, although as others have noted, it seems a bit reductive and chaptalized as it warms. Well chilled, though, it’s bright peachy acidity and rich but soft texture compliments lobster, butter sauces, chilean sea bass, and cheese curds! Drink before 2025.
Red
8/12/2022 - OenoEd Likes this wine:
95 points
I waited a year to open a second bottle of this; consistent with my notes of last August, below. A great Oregon pinot, exuberant, almost fleshy, as complex in its rich balance of basalt minerality, fennel/licorice , and concentrated cassis/ black cherry liqueur as GC Gevrey. I will try to wait another year before opening my last bottle, knowing that it will improve for another 5-10. Wonderful tonight with char grilled picanha steak, and toasted pecan/arugula/pumpkin seed/basil pesto.
White
8/3/2022 - OenoEd Likes this wine:
89 points
Another triumphant bargain beauty from Miguel Torres. A lighter bodied Chablis like chard w white peach and cucumber tonic; great balance, wet hay, juicy green grape , and surprising salinity. This is such an honest, well made, versatile and quaffable summer treat, that I feel guilty noting it’s lean mid palate and simple, short lemon pepper finish. Perfect for chilled oysters , sweet crab, grilled corn, or scallop crudo. Avoid heat and spice, as they mute the subtle attributes of this Chilean prize. Phenomenal QPR.
Rosé - Sparkling
7/31/2022 - OenoEd Likes this wine:
92 points
Consistent with my note of 12/20 here, but showing a bit more wild yeast and delightful cranberry, almond oil, rose water and cherry pit puckering deliciousness. Worked very well w oysters rockefeller tonight. An easy 10 years of great drinking ahead, and terrific QPR.
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Red
7/23/2022 - OenoEd wrote:
91 points
Not much different than the bottle I noted on CT about a year ago. Tasted blind, I’d guess a very good $75 Cote Rotie, not LaLa, because its soft, quaffable, delicious, and ripe, typical Syrah fruit, but It’s also not at all exotic and the finish again seems dilute. I’m a seller, not a buyer on this vintage.
Red
7/22/2022 - OenoEd Likes this wine:
92 points
Cellar stored since release; benefited much from 30 minute decant. Nose offers classic black cherry jello, wintergreen, Xmas spice, and an odd but not unpleasant smoked whitefish aroma. Rich and lush on entry, with lots of sweet cherry fruit, and slightly bitter cherry pit pucker. Still young, this could easily gain a point or two, if the acidic bite and slightly tart finish settles down and offers more with 2-3 more years. My guess is that will happen; given the complexity and weight of this beauty, the best is yet to come. Enjoyed it w a/simple cucumber, watermelon, feta, crispy shallot and jalapeño bacon salad.
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White
7/21/2022 - OenoEd Likes this wine:
94 points
Agree completely w WIML note below; not much to add. Definitely on the downside but still 3-4 years of pleasure. Worked beautifully w a toasted pecan/arugula/chocolate mint/basil pesto on scallops and pasta. Shows better with food that mirrors those warm and nutty notes in this brilliant SB.
Red
7/15/2022 - OenoEd wrote:
90 points
Brambly cherries, red currant, copper pennies, kitkat candy wafer, charred oak on the nose. Typically soft attack, sweet velvety texture, metallic black cherry, milk chocolate, light tobacco note. Slightly hot and short finish. Excellent QPR, and no guilt about using a cup of this to reduce with black cherries to sauce some dry aged duck breast.
Red
7/7/2022 - OenoEd Likes this wine:
92 points
Still intriguing, despite color of a blood stained bandaid, parchment. Well sealed, and stored. Decanted and drunk over 3 hours. At first tight, lean, thin and acidic , but Air gives life here, and it opened nicely after 30 minutes and improved for another 30, but dropped off a bit in last hour. Drink up. Black licorice pastilles , tiny wild strawberries, oaky fireplace, sweet roast red pepper, elegant and enticing. Held up nicely to a light and not spicy bolognese. Finish is lean and dry, but it serves to propel you to the next sweet sip. 7-8 years of lovely drinking, just don’t pair it w anything too heavy, fried, or spicy, to preserve its lightness of being.
Red
7/4/2022 - OenoEd Likes this wine:
96 points
I don’t have much to add beyond the review preceding mine, which is spot on, in terms of flavor profile and probable development . I did not decant this, and paired it with “beast” burgers (elk, wagyu, bison and boar) , so we noted more blood, tangy iron, pomegranate, chocolate mint, and espresso, w the dominant sweet ripe cherry flavors. Decanting would be preferred given some chunky sediment on the bottom. Lots of brambly blackberry, also. 40 second finish with mint, creamy dark chocolate custard, and black tea. Already more developed than the bigger and more extracted 2012, with fully integrated tannins, this is ready to drink now, over the next ten years. A real treat.
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Red
6/27/2022 - OenoEd Likes this wine:
93 points
From half bottle, w a one hour decant, after PNP sip demanded it. The very sexy nose is like a parfait of wet copper pennies and black cherry jello, w some pipe tobacco and baharat seasoning. Notes of black rum cake and lilac talc. It’s vibrant and evolving with no volatility or brett. Richly textured, silky tannins, great penetration, more of that black cherry tobacco flavor, a glycerine feel in the mouth, with brambly blackberries and tart red cherries. Finish is long, lean, and tight, a sign of youth. 6-8 years for these little guys to begin peaking. If the finish shows more then, this will easily be 95 pts. Lovely tonight w duck confit, dried cherries, and tabouleh.
1 person found this helpful Comment
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