Comments on my notes

(14 comments on 12 notes)

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Red
2007 Ruffino Modus Toscana IGT Sangiovese Blend, Sangiovese
9/23/2019 - pmarlo Likes this wine:
93 points
Nice bouquet upon opening, cork solid and deeply stained. Deep magenta in glass. Tasted almost like a cabernet without the silkiness, don't know why or how, since this is mostly Sangiovese. Age has treated this wine well and fruit dominant but with a bit of acidity which age has dialed down to a nice level. In a very good spot now, drink. Might age up to 5 more years but when it tastes this good now, why wait. Recommended. Side note: inadvertently rated in the 80, thanks to Ravi for informing me, revised.
  • pmarlo commented:

    10/3/19, 1:10 AM - Thanks Ravi for informing me, it was a mistake, I went back and revised.

Red
2009 Domaine du Château de Chorey (Germain) Beaune 1er Cru Vignes Franches Vieilles Vignes Pinot Noir
4/6/2019 - herzog330 Likes this wine:
92 points
Drinking very well right now. Strong mushroom nose, sour cherry, sandalwood, ash, smoky. Over-delivered.
  • pmarlo commented:

    4/9/19, 7:40 PM - i agree, a good wine that was better than i expected.

  • pmarlo commented:

    8/9/19, 1:29 PM - I think it is accurate. My preferences for pinot wines (both France and US) is to hold for about 10-12 years, then try them, because the site/soil components have matured and stepped forward, making them more in balance with the initial fruit. I know French burgundies on sites such as CT and professional review sites state they can age longer than the American pinots, but I would be hard pressed to age pinots more than 15 years. All the development I want from this wines seems to have occurred by then.

Red
2005 Fattoria Cabanon Corvitis Riserva Oltrepò Pavese Red Blend
1/6/2017 - pmarlo Likes this wine:
91 points
I had no idea what this was going to taste like, but I ended up enjoying it more than I expected. Fruit was very much present at 12 years and had a cabernet profile but I don't know for sure if it is. Brilliant ruby in the glass and balance was fine but there was more fruit in this that I expected. A nice surprise. Is there sangiovese in this as well? Maybe as it had a slightly bright and tangy edge but ever so lightly so.
  • pmarlo commented:

    9/25/17, 5:01 AM - my bad, thanks

Red
2004 Elderton Shiraz Single Vineyard Command Barossa
4/23/2017 - pmarlo wrote:
94 points
Good cork pull and intact, no infiltration whatsoever, a well made cork. Worried at first because no bouquet at all upon opening. Nice dark ruby color when poured though Vinturi and no detectable sediment. Very fresh tasting and acidity present but not overwhelming and at this stage reminded me more of pinot. Fruit faded and I thought past it's prime but still drinkable. But wine evolved after about 2 hours and fruit began to emerge and would have kept coming forward but wine consumed in that time. Very good balance, no harsh edges and tannins present but pretty much fully evolved and integrated. Kept wanting one more sip which tells me it's a good wine. At 13 years the aging paid off. It was ready but the wine requires several hour decant so you won't mistake faded fruit for slowly developing wine. All the bad press in past about over extracted Aussie wines didn't apply here. Delicious wine and went well with thin slices of Munster cheese which brought the flavor of both wine and cheese out. Recommended.
  • pmarlo commented:

    4/23/17, 8:07 PM - Thanks for the comment. What good is a well made wine if the winery cheap out on the cork and it's bad? Some of the worst I've run into are used in German wines, and i also shake my head when I encounter a bad one from Spain, home of cork.

Red
2008 Tenuta Sette Ponti Oreno Toscana IGT SuperTuscan Blend
12/12/2016 - pmarlo wrote:
94 points
Very solid cork and stained deep burgundy. Very fragrant upon first opening. Knew this was majority cabernet when I bought it but tasted more like a blend of perhaps Sangiovese, except I understand there is none in it. Never really had that distinct cab flavor but the blend was still very nice. Pro review called elegant and I agree. There is a nice balance and profile of different fruits and grapes in this wine that works, and a lightness I can only describe as finesse. The most astounding and impressive thing was I had wine in the bottle for over a week, and it was best today, the last day, and this is where I did detect more cabernet. I've never had a wine stay together for so long. Most degrade or the fruit recedes and other flavors, not all good, surface. With this wine it was the opposite. That was impressive. Recommended and wondering what my last bottle will be like. Plan at least another five years for aging and it should make it standing on its head.
  • pmarlo commented:

    12/13/16, 5:29 AM - No, just had the cork in and th bottle sat on the kitchen counter for all that time. That's what impressed me.

Red
2004 San Filippo Brunello di Montalcino Le Lucere Sangiovese
8/13/2016 - pmarlo wrote:
91 points
Expected more from this wine. Fruit was softened but present. Slight licorice bouquet and palate also. Better than average wine but not by much. think it was at peak. But no harsh edges nor funky flavors. Wondering how better their 2010 is. Drink now.
  • pmarlo commented:

    10/10/16, 7:23 PM - Thanks WS, just so you know, I haven't given up on this producer. to much good reviews both on CT and press. Would try again but perhaps drink at a younger age.

Red
2006 Casanova di Neri Brunello di Montalcino Tenuta Nuova Sangiovese
10/1/2016 - pmarlo wrote:
94 points
Good pull on cork but not bouquet. First sip I was not impressed as other reviewers rated this very good. But left in bottle for a day and it turned out very smooth and balanced. Nothing harsh nor sharp nor bitter. Was very well balanced and extremely drinkable and held up well over the next day.
  • pmarlo commented:

    10/9/16, 10:26 PM - This was popped and poured first day but left about a good half bottle for the next two days, and its this later sampling that the better qualities of the wine emerged.

Red
2006 Tensley Syrah Colson Canyon Vineyard Santa Barbara County
3/9/2015 - pmarlo Likes this wine:
94 points
3/9/15-Didn't make my last one out to 5 years more like I said, but no regrets. Cork fell completely apart and if it wasn't for the fine screen of the venture, I'd be pooping cork. But nothing wrong with this wine. Confused a fellow taster and I as we thought there was grapefruit flavors. But after a bit decided this was indeed pepper. Fruit was nice and on the softer side but not at all faded. Really nice syrah, one i think should be on the short list of best in Cali. Age has made the balance almost perfect. Fruit and alcohol and tannins all seemed about as good as one could hope for. Has that nice syrah bitterness on the back and side of tongue. and on the third day it rose again. Fruit hasn't faded nor have any off flavors showed up. This is the kind of wine that makes one ask why am I not buying more of this producer? Recommended and even though CT says past it's prime a year ago, this one was decent and may be able to make it another 2-5 years. But I think it is ready and well developed now.
  • pmarlo commented:

    3/10/15, 6:46 PM - I am glad to hear that my review gave you some insight on how your wines are doing at this point in their evolution. I've noticed that the sediment has settled nicely out to the glass of the bottle which tells me there was some evolution of this wine occurring. Treat yourself to one now.

Red
2004 Uccelliera Brunello di Montalcino Sangiovese
6/13/2014 - pmarlo wrote:
94 points
6/13/14. Cork broke in half, darn gimp cork, but pulled the rest out and no integrity lost. Very aromatic; was at the other end of the counter looking for glasses and I smelled it. Very fruit. cork stained deeply and close to black. taste: very bright, almost like a Granache, but then thicker flavors arose. Reacted with sides and front of tongue. The few other brunello's i've had did not taste like this to Ct users comments about being modern style might be accurate. But a real good wine. This is like the ultimate food wine. I usually use that term to be generous and fair to a average wine, but it's apparent this would pair extremely well with many types of food. Now tasting tannins; thought they were non-existant at first but what I mistook for brightness is drying on the surface of the tongue. Nice acidity too. It's been opened now for a half hour and perhaps this is why I can now detect tannins. Legs running in waves and the first wave very fast and almost all tears reached the surface of the wine at the same time. Consecutive waves running much slower. Flavors are concentrated on tongue and cheeks. Will be intrigued how this will further mature as at ten years now and doesn't feel like it's settle down or smoothed out yet. Feel like there is a lot here to come together. Enjoying this and awaiting each new sip. Only concern is...will the fruit I initially tasted but has receded go the distance? Recommended and a good five years before I may sample the next.
2nd to 3rd night: has greatly improved, the bright acidity and the tannins have clicked further into balance and the fruit has come forth in a big way. one of the nicer wines I've had in a while. Recommended and should have an interesting development ahead. 10 years more easy.
  • pmarlo commented:

    6/19/14, 8:11 PM - 6/13/14. Cork broke in half, darn gimp cork, but pulled the rest out and no integrity lost. Very aromatic; was at the other end of the counter looking for glasses and I smelled it. Very fruit. cork stained deeply and close to black. taste: very bright, almost like a Granache, but then thicker flavors arose. Reacted with sides and front of tongue. The few other brunello's i've had did not taste like this to Ct users comments about being modern style might be accurate. But a real good wine. This is like the ultimate food wine. I usually use that term to be generous and fair to a average wine, but it's apparent this would pair extremely well with many types of food. Now tasting tannins; thought they were non-existant at first but what I mistook for brightness is drying on the surface of the tongue. Nice acidity too. It's been opened now for a half hour and perhaps this is why I can now detect tannins. Legs running in waves and the first wave very fast and almost all tears reached the surface of the wine at the same time. Consecutive waves running much slower. Flavors are concentrated on tongue and cheeks. Will be intrigued how this will further mature as at ten years now and doesn't feel like it's settle down or smoothed out yet. Feel like there is a lot here to come together. Enjoying this and awaiting each new sip. Only concern is...will the fruit I initially tasted but has receded go the distance? Recommended and a good five years before I may sample the next.
    2nd to 3rd night: has greatly improved, the bright acidity and the tannins have clicked further into balance and the fruit has come forth in a big way. one of the nicer wines I've had in a while. Recommended and should have an interesting development ahead. 10 years more easy.

  • pmarlo commented:

    6/20/14, 7:35 PM - thanks to jdunlap and arch57 for their comments. This is first Oooch I've ever had and was greatly impressed with it.

Red
2003 Concha y Toro Cabernet Sauvignon Don Melchor Puente Alto
3/24/2014 - libero wrote:
94 points
Last bottle drunk was March 2013. By now, one year later and eleven years old, this Don Melchior continues to be a great wine. Like most Chileans wine has almost no dicernable aromas. My wife and I just smmarize as crushed red berries. At taste is a different story. Full body, round , smooth and balanced as the best Merlot from Bordeua. Yes it is close to Merlot than to Cab. Tannins subdue and complex taste justify, for me, an amateur a 94 rate.
  • pmarlo commented:

    3/27/14, 6:43 PM - I liked your comment about the bouquet almost not there for Chilean wines; found the same. Drinks more like a bordeaux blend than full throttle cab, and these are some of the most slow to open up wines I encountered. Nice comments.

Red
2010 Kosta Browne Pinot Noir Sonoma Coast
12/3/2013 - prasm Likes this wine:
92 points
Consumed over 3 days, note from day 3. Nose: High expressiveness, big brown sugar and black cherry components, undertones of cola and ice tea. Palate: Medium bodied, sweet ice tea, cherry, black berry and spice attack, enough acidic presence mid-palate to balance out the sweet fruit attack, mid-palate shows a distinct increase in the volume of spicy fruit and cola which build in intensity right thru the back-end and dominate a high-toned finish that lingers for for 60+ seconds.

I can see how some would consider this over the top. Since I've been able to spread this experience over 3 days (single glass per day) it hasn't gone over the top for me, however a second glass in a single setting might put me there also. By the way, it held up very nicely over 3 days - perhaps showing the most power on day 3.
  • pmarlo commented:

    12/4/13, 5:47 PM - I've always thought that this wine performs better after a day or two after opening. Reviewers who give it so so ratings seem to have had it in one sitting. I think this is one of the more structured pinots out there, and that it just needs more time in the glass to strut its stuff.

Red
2005 Concha y Toro Cabernet Sauvignon Don Melchor Puente Alto
7/31/2013 - pmarlo wrote:
90 points
I did not like this wine as much as back in 2012. I felt it had taken a step back in flavor. the fruit seemed to have dropped off, and that would not have been so bad if other more complex flavors came forward, but that was not the case. Made me wonder if this Chilean wine will go some distance. I reserve a more final judgement for later down the road, but please note this was had at it's 8th birthday. At this point, I notice CT users have consumed about 1/4 of the total bottles in stock.
PSS: Revised above comment, as for some reason i had the 2003 in mind when I mentioned age. Thanks to Zorba for pointing that out.
  • pmarlo commented:

    8/2/13, 9:14 PM - Perhaps it is in a dumb phase; I can't tell for sure. It felt pretty not there and I kept hoping it would be. I've had 2003 also and tried the 2005 a year or so ago, and tasted what I call the Chile profile, which to me seems to be forest and organic decomposition flavors. Think it's their soil.

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