Tasting Notes for KC Lawyer

(74 notes on 63 wines)

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Red
4/7/2019 - KC Lawyer Does not like this wine:
88 points
Very tight and peppery, some licorice notes. Those things aren't bad by themselves, but if the overall effect is harsh - as it was - the wine isn't a pleaser. We have 5 more bottles and will give a chance. In fairness, we drank it minutes after opening. We'll try the remaining 1/3 of a bottle tomorrow and see if revised comments are appropriate.
Red
9/15/2018 - KC Lawyer wrote:
92 points
Upon opening, a high alcohol gust made us worried that it was too young and tight. 30 minutes of breathing and it was gone. Lots of fruit but not at all jammy to the taste. Nose remained slightly suggestive of cassis, but to the taste not at all. We enjoyed it with tenderloin beef kabobs on the grill at home, and the wine with the beef was divine. And, didn't overpower the veggies. My guess is this is going to keep getting better for some time. We have 6 more bottles and will space them by a year or so each.
Red
8/20/2017 - KC Lawyer Likes this wine:
94 points
I’m not sure that this wine can improve, even though it shows no signs of being on the downhill side. Fruit was full and pervasive without being the least bit overpowering; gentle acidity and no tannin perceptible; as full bodied as a PN should be. In a word, exceptional - at least with a peasant stew of roasted chicken, potatoes, peppers and Italian sausage.
Red
12/22/2015 - KC Lawyer Likes this wine:
91 points
Over the last month we’ve shared 5 bottles with friends and family - total crowd pleaser in the fruit bomb family - we found that letting breathe for about an hour, decanted, was perfect - and especially important as there is a lot of sediment. Stands up to lamb and beef (would overpower more delicate foods).
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Red
7/11/2015 - KC Lawyer Likes this wine:
93 points
This is a merlot for those who disdain merlot as being too sweet or insubstantial and want to be convinced otherwise. Can the fruit be both subtle and intense? If so, this is it. Lots going on, certainly big enough to stand up to a pork roast (probably not the best choice for lamb). Guaranteed that you'll like this if you try it.
This is the first of 3 bottles we purchased at the winery in 2011; it can surely last another few years as the color is pristine and there's not even a hint of oxidation.
Red
5/8/2015 - KC Lawyer Likes this wine:
92 points
Still tangy with fruit that is full but not at all jammy; undertones of spices. Wonderful - wish I could figure out what the best food pairing would be!
Red
2011 Blackbird Vineyards Arise Oak Knoll District Red Bordeaux Blend (view label images)
2/7/2015 - KC Lawyer Likes this wine:
90 points
Very young and tight - those who have this as drink by 2016 may be rushing it. Lots of fruit but no opening during the 2 hours we enjoyed this bottle. We'll try again with our 5 remaining bottles over probably about 5 years, but if it starts to fade rather than blossom the rating will plummet.
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Red
6/21/2013 - KC Lawyer Likes this wine:
93 points
Still getting better, but might be near the end of its improving years - enjoyed with bone-in veal chops. A hint of brown on the edges, but no oxidation noticeable. Full fruit, still complex and subtle - not overpowering. Ready to drink now for sure - 4 more bottles - yum!
Red
2/22/2013 - KC Lawyer Likes this wine:
92 points
Enjoyed 2 bottles over the last 4 days at home, just "quaffing" wine with at home meals or just in front of the fire place - my wife and I both put it at the very high end of modestly priced full bodied reds. In a blind tasting, we'd bet that it would rival many top names. Lots of fruit but zero cloying, sweet "red pop" that you find in other inexpensive cabs; maybe not the best on complexity - there are nice things going on, but it is mostly a gentle big red that will make your steak or lamb chop taste even better. Enjoy!
Red
1/1/2013 - KC Lawyer wrote:
88 points
Sadly, a little past its prime. Everything was good - body, fruit, structure - but all a little muted. Somewhat tannic on opening and decanting, but mellowed within a half hour. Stood up okay to rack of lamb - it might have been better accompanying a pork tenderloin or even fowl. Typical black and blue fruit notes.
If you have some, open it now [I confess I bought this at auction a few months ago and don't know if it was optimally stored - the cork crumbled, but there was no excessive ullage]. Plan on enjoying it, but for us it wasn't a "wow."
The brick color made me fearful of oxidation, but there was no harshness I typically associate with an oxidized red wine. The finish was soft. I suppose the backhanded compliment I'd give this wine is, "What's not to like?"
Red
12/2/2012 - KC Lawyer Likes this wine:
93 points
This one is drinking perfectly right now - full of dark fruit, really smooth - our bottle had significant lees, but no signs of oxidation. If there is a rap on this wine it would be that it is too simple - just a full, jammy (without being sweet) mouthful of pleasantness. Wish we had more.
Red
10/20/2012 - KC Lawyer wrote:
89 points
Tannins noticeable on nose and first sip, but finish is clean - even delicate. A more robust wine would obscure the fine (but harsh) notes; this is less overpowering. Herbal tastes with a hint of anise; light enough for seafood, not quite bold enough for red meat. Might have been better a couple of years ago.
Red
10/17/2012 - KC Lawyer wrote:
94 points
Wow - I'd say we timed drinking this perfectly but it was so balanced and without a hint of acidity that it might also improve for several more years. Full dark fruit with light notes easily observed. Not overbearing but stood up superbly to rack of lamb. I wish I had more.
Red
8/1/2012 - KC Lawyer wrote:
93 points
Really starting to come of age - our last tasting in 2011 found a tight, tannic opening, with little mellowing. A year later, fruit is more balanced and fuller. Depth is good, although the finish is light - not a lot of staying power (yet).
Red
9/21/2011 - KC Lawyer wrote:
92 points
Since last tasting over 2 years ago, this wine has aged beautifully. Depth and complexity good with no harshness or overpowering notes - if anything still a little light; other comments about resembling a Bordeaux are consistent with our experience. Probably at its peak, at least for ours, as there is just a hint of brown on the edges of the dark ruby coloring. Improved slightly over the evening; amazingly we had some left the next night and it was still good. Not real heavy in berry flavors,
Red
7/10/2011 - KC Lawyer wrote:
93 points
Very smooth and full of berry tones; no harshness upon opening, but became even smoother over 2 hours; enjoyed with rack of lamb - great match. Depth not so great - started fine, finished fine, never blew us away. Not complex.
Red
3/26/2011 - KC Lawyer wrote:
90 points
Very insubstantial at first, but opening up nice. Never got full bodied, but blended with lamb well.
Red
3/15/2011 - KC Lawyer wrote:
92 points
Really getting good now - two more bottles may not survive long under the theory that if you ask, "When should I drink this wine?" the answer is always "Now." Nose is mellow and smooth, with bramble and dark fruit notes, but no harshness at all. Same on the palate - some may call this wine unsubstantial, but I say it is the opposite of overpowering - it is full, complex and has a fairly long finish that never gets harsh. Wish I'd bought a lot more. Oh well.
Red
2007 Paraduxx (Duckhorn Vineyards) Napa Valley Zinfandel Blend, Zinfandel (view label images)
10/1/2010 - KC Lawyer wrote:
92 points
Found at a local restaurant for $75; great buy there. Full and fruity but more depth than we'd remembered; no jammy overtones. Far from delicate, so not one for sipping and appreciating. But as an accompaniment to beef or lamb, can't go wrong.
White
8/11/2010 - KC Lawyer wrote:
95 points
Unfiltered and mellow; smooth as could be with lots of character. Wonderful complexity. We disagreed whether it was best getting close to room temperature or more chilled - crisper colder, mustier warmer. Great both ways.
Red
2006 Opus One Napa Valley Red Bordeaux Blend (view label images)
4/24/2010 - KC Lawyer wrote:
86 points
Way too young; good balance but no depth.
Red
4/24/2010 - KC Lawyer wrote:
95 points
Two bottles consumed by party of 6 with braised stuffed veal breast. They followed one bottle of 2006 Opus One. The Command was far better. After one hour of breathing in bottle, very rich blackberry and vanilla notes; a hint of pepper in the finish.
Red
3/12/2010 - KC Lawyer wrote:
90 points
Still think this is a great value. Nice, not very complex, brambly more than fruity this time around, but no harshness - starting to brown on the edges - time to drink! Definitely let it breath for a while before drinking.
White
2/22/2010 - KC Lawyer wrote:
92 points
Superb with crab legs and crusty french bread. Smooth fruity taste with a very clean finish.
Red
2/20/2010 - KC Lawyer wrote:
91 points
Noticeable fruit right from the beginning, but not overpowering. Very complex - lots going on in the finish, with cherry notes. Not a trace of harshness. My guess is this will be good and better for several more years.
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Red
1/31/2010 - KC Lawyer wrote:
92 points
In a word, yummy! Opened late on a Sunday eve before a steak dinner at home - first taste had a little tannin, but by 3 minutes in the glass it was gone. Replaced by a burst of fruit - blackberry, brambly - not jammy. Lots of intensity - pepper tones. All in all great fireplace and hearty meal selection.
Red
2007 Sterling Vineyards Meritage Sonoma County Red Bordeaux Blend (view label images)
12/9/2009 - KC Lawyer wrote:
88 points
Very okay, a little tannic but mellows with about an hour in air. Great value for steaks on the grill.
Red
12/4/2009 - KC Lawyer wrote:
92 points
First wintry nite; with braised beef short ribs, salt packed roast potatoes; quite harsh in nose and taste upon opening; tannins quite obvious and fruit almost completely masked. Allowed to breath 45 minutes;
Red
11/16/2009 - KC Lawyer wrote:
90 points
Very rich; fruit is intense (even a little sharp) and full-bodied; plum and cherry; as with most zins, deep ruby color. If you like zins that talk back to you, this is a great value. Note: I wrote this note after first tasting, just after opening the bottle. 1 hour later - WOW! Upgraded rating from 87 to 90; all the sharpness is gone; lush fruit remains. About to try it along with a zesty mexican chicken salsa stew - I bet it stands up great.
Red
11/8/2009 - KC Lawyer wrote:
92 points
A little more than a year after our first try of this bottle, we opened another with an unusual dinner combination - cheese fondue and lobster stuffed beef tenderloin. In a word, Wow! Smooth as could be, gentle enough for the cheese fondue and broadly flavorful enough for the tenderloin. The best word is subtle - fruit is dark berry; no tannin taste at all; great depth. This is one to linger over.
Red
10/25/2009 - KC Lawyer wrote:
92 points
Smooth and full without being at all cloying; great value; stands up to beef and does not overpower pork. Great quaffing wine.
Red
10/1/2009 - KC Lawyer wrote:
92 points
Second try of 6 we bought about a year ago. First was good but... Now I'm becoming a fan. On opening, a sip was a little harsh. Tannins obscured the fruit. After an hour of breathing - new story. Smooth but not wimpy. Lots of black fruit but the other extreme from the jammy wines that make us say "Who put the honey spoon in the wine?". Three of us had this with just bread and Boursin cheese so no good meal comparison, but I'd say for beef tenderloin or even a hearty pork roast it would be ideal. Not something I'd ask to stand up to lamb or venison. All in all, a good wine now and could evolve into a great wine over the next 2 or 3 years. As sort of a backhanded compliment, I'd say you don't need to be a wine snob to appreciate and enjoy this wine!
Red
2006 Trinchero Meritage Napa Valley Red Bordeaux Blend (view label images)
9/28/2009 - KC Lawyer wrote:
91 points
We got this 6 pak plus 1 of what is apparently a wholesale only Trinchero Meritage from an industry friend; apparently Ruth's Chris commissioned a special run so they could sell it by the glass. It is 88% Cabernet Sauvignon, 2% Cabernet Franc, 2% Petit Verdot, and 8% Merlot. In a word, Wow! Although clearly young, it opened up in about 30 minutes with depth and fruit. My guess is that the drinking window is 2010 to 2013. This is NOT the Mario Reserve; I think it is better.
Red
9/22/2009 - KC Lawyer wrote:
91 points
On opening, a deep garnet color and BIG nose, suggesting bramble, tobacco. First taste, minutes after opening, very fruit forward (blackberry, raspberry) but a strong tannin after note. Decanted for 1 hour. With food, still quite full, tannins receded but still a little harshly noticeable. We'll try the next 2 bottles we have a year apart with high hopes. Could be great, but for now just very good.
Red
9/3/2009 - KC Lawyer wrote:
92 points
Full of fruit with no tannins, but not jammy or oversweet. Initial taste is blackberry, hint of black pepper. Finish is smooth and a little dry, just enough to avoid being cloying. We had this with cheese and bread, but wished we'd saved it for a medium hearty meat meal. Superb value - with a designer label and promotion, this would be going for 3x the price.
Red
7/11/2009 - KC Lawyer wrote:
90 points
Saturday, July 11, 2009 at local restaurant in Weston, MO, "The Vineyards". With rack of lamb, garlic new potato puree; a little reedy and light, tannins evident but not overpowering; fruit was balckberry bramble up front, without a notable finish. Basic structure good - this is a wine I'd like to try again in about three years - it will either have stayed flat and be disappointing, or grown into its own and be superb. Might be a great value to buy now and hold.
Red
3/14/2009 - KC Lawyer wrote:
88 points
Very tight, even the next day; surely will improve with more cellaring?
Red
3/15/2009 - KC Lawyer wrote:
86 points
Smooth to the point of blandness; no tannins and not much fruit; what there is seems like blackberry. Very nice quaffing with a hearty meal.
White
3/8/2009 - KC Lawyer wrote:
88 points
Crisp and strawy; some oak; not at all buttery; probably good with fish, but I didn't try it with fish. Tiny perfumy hint.
Red
3/1/2009 - KC Lawyer wrote:
89 points
Decanted for half an hour; first impression was nice but bland - no tannin or harshness, but not much depth either; a really okay wine with pasta and red meat sauce, but we'll let the rest age for a couple years and see if the complexity develops or if oxidation means swig it now
Red
2/21/2009 - KC Lawyer wrote:
85 points
Overblown and fruity, but at least no harshness. You could spread this on toast, but you'd want to use burned toast. I suppose for a barbeque of red meat it could be a "stand up to it" libation. Anyway, at the price, if you want a deep, fruity red wine, it is okay. My wife said it tastes like port. Bad port.
White - Sparkling
1/31/2009 - KC Lawyer wrote:
88 points
A little fruit forward yet still dry, very smooth; had with lobster starter at dinner party Holtsclaw, Tripp, Angotti
Red
2/1/2009 - KC Lawyer wrote:
90 points
Duck with raspberry sauce, dinner for 8: decanted for 2 hours, all thought it stood up to the duck fine; still a little tight; mild fruit. Good wine with full flavor; wonder if it will mellow with time.
Red
1/25/2009 - KC Lawyer wrote:
93 points
We bought 6 bottles in 2007, and tired the first in February 2008; it was very good, but so clearly young and tight - everything was just hints of good. Almost a year later, bottle number two. Better, but still young. Nose is faint - smoke, pepper, mild fruit. On the front of the tongue a little bite. But the finish - oh, the finish. The fruit is still light, and cassis comes through, but the depth is obvious. We really enjoyed this wine - and almost wish we'd waited another year or two. Almost. Got 4 more to go.
Red
1/4/2009 - KC Lawyer wrote:
90 points
Surprisingly full of flavor; only a hint of acidity or tannin; fruit was noticeable but not intrusive; nose a little tight; didn't quite stand up to italian sausage meat sauce over linguini, but it was close; with a lighter dish - perfect. No harshness at all. We'll seek this out and hope it lasts a few more years. But drinking now can't be criticized.
Red
12/18/2008 - KC Lawyer wrote:
91 points
What a pleasant surprise. Got this bottle as a gift from my 84 year old mother, who thinks Franzia is superb (she had the wine store guy guide her). I'd call this a red meat lover's merlot. Deep with lots of fruit. No sweetness or jammy taste, but utterly no tannins. Bite of steak, sip of wine - mmmmmm. Nose is gentle - a critic might say bland - but full of subtle dark berry aromas. Ready to drink now, without decanting time. I'd be surprised if it got better with time, but I'll keep trying it till it gets worse. Great value.
Red
2004 Ridge Lytton Springs Dry Creek Valley Zinfandel Blend, Zinfandel (view label images)
12/14/2008 - KC Lawyer wrote:
88 points
Nice with a pork roast; very consistent nose, taste and finish; not too much or too little of anything; reliable with any medium bodied foods. Plenty of fruit but not jammy. Great wine to take to a dinner party. Probably good through 2012.
Red
12/1/2008 - KC Lawyer wrote:
90 points
This was a pleasant surprise; opened and tasted before a dinner of rack of lamb; it was tight, tannic and too dry. Rats. We had three bottles in the cellar and my wife said, "We better drink them quick or not at all." Then - an unfolding. After 20 minutes, a little softer and the fruit started to come through. After an hour, as we sat down to dinner, no harshness at all. Tannins soft to unnoticeable. fruit tastes subtle, a little hint of deeper tastes in the musty family, but nothing suggesting it had gone bad. Our new plan? Wait a year for the next bottle, another year for the last, and decant for at least an hour. All in all, this has turned out to be a great value.
Red
2001 Meeker Four Kings Mendocino County Red Bordeaux Blend (view label images)
11/9/2008 - KC Lawyer wrote:
89 points
Pleasant and deep but a little jammy; didn't change much during the hour of so we consumed over dinner; might be a little heavy as an accompaniment to our veal limonatta and angel hair pasta.
Red
11/4/2008 - KC Lawyer wrote:
91 points
I must have had a bad bottle judging by my tasting note from 6/15/08; on Tuesday, November 4, 2008 we stayed home to watch the elections (I don't want to alienate anyone so won't tell you who we were rooting for, and as of this writing at 4:43 PM CST no predictions yet) and had a rack of lamb; so here's my "blogging style" tasting note. Opened just now, in preparation for rack of lamb in about 3 hours. First taste? Wow! Surprisingly rich and complex in our first sip "does it need to be decanted?" taste. When the cork came out a few drops splashed on the counter with a brown tinge: oxidation?? Oh no! But no indication that had happened on first sip (in the glass a consistent garnet color, slightly lighter on edges but no real brown), so we hope this is a fair test. Stay tuned! [Rating at first taste 91 - will change over the evening.]
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