Tasting Notes for bschwindtcoffee

(162 notes on 109 wines)

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Red
10/11/2013 - bschwindtcoffee Likes this wine:
93 points
To me, everything a Barolo should be. Tight, as expected upon opening -- almost no nose at all After a decant for 30-45 min, the nose really opened up with sour cherry, tobacco, tar and spice. Some minor bricking but ink-like opacity. On the palate similar notes repeating with a long long finish with great acidity and balancing tannins. Drinking very well right now.
Red
6/21/2013 - bschwindtcoffee wrote:
90 points
A more subtle CndP. Very enjoyable with lighter beef filet
Red
2006 Château Fleur Cardinale St. Émilion Grand Cru Red Bordeaux Blend (view label images)
12/25/2012 - bschwindtcoffee Likes this wine:
91 points
Decanted for about an hour. Deep opaque red. Wine opened up quite a bit with decanting. Sour cherries with some cedar on the nose. Fills the plate with dark fruit, green pepper and spice notes with tannins adding grip and keeping it in balance. This wine is well structured and is holds up very well with food. Should drink well over the next 6-7 years.
Red
6/4/2012 - bschwindtcoffee wrote:
91 points
Drank several months ago, but WOTN at a tapas party. Rich and balanced. Buying 1/2 case.
Red
1993 Château L'Evangile Pomerol Red Bordeaux Blend (view label images)
1/22/2012 - bschwindtcoffee wrote:
90 points
High shoulder , cork broke and decanted to separate sediment. Some mild bricking noted. At first this wine was barnyard-y thin on the mid palate and overall underwheming, but after consuming for about 20 min with decanter set at cellar temp, this wine blossomed beautifully. Some some plumb faint cherry and cedar on the nose with dusty red fruits and very mellow but present tannins on the back end finishing with similar notes with some faint blackberry making an appearance on the finish. This wine then started to fade after hour 2. I enjoyed this wine, but would not jump through hoops to find it again. My palate still leans towards younger more vibrant wines verses the mellow elegance these vintages bring to the table.
Red
8/28/2011 - bschwindtcoffee wrote:
92 points
Decanted 3 hours but still had a wonderful aromatic nose with notes of leather and dried flowers. This seemed to fade with a few hours back in the bottle. Tannins are wonderfully dusty as most italian wine would suggest. Color is showing some bricking/brownish tones. Rich and layered but fades a bit faster than one would expect given the nose and mid palate. Would hold up fine for the summer steak, but a rich pasta sauce hits the bullseye with this wine.
Red
7/30/2011 - bschwindtcoffee wrote:
89 points
PnP, Consumed over 3 hours. Deep translucent in the glass. Spice (cinnamon) , blackberry, underbrush and a touch of heat on the nose. Red ( and agree w previous taster) baked raspberry with similar notes as the nose especially baking spices. Finish is medium with cranberry and a carmel-y faint brown sugar or maple syrup note, but not sweet at the end. Hard to pin down that last point and have never seen a maple note before, but was enjoyable and was no way a candied new-worldy type at all. Good tannic grip and acidic spine to hold up a few more years. Great food wine and paired well with a range of food tonight. Drink over next 24 months.
Red
7/27/2011 - bschwindtcoffee wrote:
91 points
Balanced and still delicious.
White
5/5/2011 - bschwindtcoffee wrote:
91 points
- Light gold color - After 20 min of air. Straw-colored. Flint and wet stone with an restrained aromatic honeysuckle on the dry finish. A knockout wine with food.
White
4/18/2011 - bschwindtcoffee wrote:
88 points
Moderately perfumed nose of apricot but mostly minerality. Plate is dominated by wet stone and fading citrus fuits. My wife noted a finish of stone fruits of pear and apricots. Excellent wine with food. Would buy again.
Red
4/11/2011 - bschwindtcoffee wrote:
91 points
- Garnet color - Deep red with showing a touch of brick (brown) opaque center. Popped and poured and consumed over 2 hours. Just above cellar temp. Raspberry, spice and underbrush on the nose. similar notes repeating on the palate with strawberry and mineral joining for the structured finish. Rich with restraint. Great with food. I think this puppy is ready to go as there is a start a some plummy stewed fruit starting to make a very faint appearance.
Red
3/27/2011 - bschwindtcoffee wrote:
91 points
Delicious. High toned and restrained with great depth.
Red
2/13/2011 - bschwindtcoffee wrote:
92 points
4 hour decant, served just below room temp. Deep by not opaque garnet. Nose of dried rose pedals, menthol, rust, under brush and spice. Full and Rich. Similar notes repeating on the palate with some tart black cherries perfectly aggressive tannins. The oak seem to be in balance for me, just a whiff on the nose if you looking for it, not slathered by any means. Great food wine, great wine period. Happy to wait a few more years before cracking into the case again but no reason to wait in my opinion.
Red
2/11/2011 - bschwindtcoffee wrote:
93 points
Unlike Argyle, this wine seems more aromatic with more predominent spice notes on the nose vs a load 'o fruit. This is not a huge 'shea homer' but the complexity of black fruit is rich yet not overpowering. Finish is long and lushous. I just love this wine. Several years to go as well.
Red
2/6/2011 - bschwindtcoffee wrote:
94 points
Decanted 3 hours. Notes of black fruit (not blackout as previously posted... not THAT much) and cured meat. rich opulent and delicious. WOTN
Red
1/15/2011 - bschwindtcoffee wrote:
90 points
Tight and astringent at first -- almost tasted like a cheap table wine, then after about 2 hours of air, it really blossomed into a complex mixture of chewy granache and high pitched red berry tones. Long finish. One of my favorite wines with food.
Red
1/2/2011 - bschwindtcoffee wrote:
90 points
This a monster wine, but I think the oak plays just a touch heavy hand at the moment and I think will be very very good in a year or two. Still a treat to enjoy the decadence of such a great cali cab with great food. Notes of cinnamon, vanilla, boysenberry and spice just keep on going with the finish. Personally, I don't find the tannins distracting at all at this time. FWW, I was a bit impaired from the a cold, so I may be missing some aspects to this.
Red
12/31/2010 - bschwindtcoffee wrote:
89 points
Opened at cellar temp and poured a glass to open and warm up for an hour before consumption. I am on the tail end of a cold, so that may factor in here. The blueberry and and black fruit has faded a bit since last year, as have some aromatics. Mineral and other secondary factors still make this a very enjoyable wine, just not the show-stopper that it was 12 mo ago.
Red
12/12/2010 - bschwindtcoffee wrote:
93 points
Drank out of a magnum. POP, just below room temp. A stronger blueberry and more subtle spice than before but with the long finish and aromatics still firing, this is peaking nicely now. Pared well with the table that ranged from subtle poached trout to short ribs. Did not detect any over the top heat, but a pre dinner cocktail could have numbed by plate a bit. Either way this wine was long on taste from sniff to finish.
Red
10/26/2010 - bschwindtcoffee wrote:
90 points
20 min of air. Just above cellar temp. Super aromatic with dried tart cherries on the nose. Same notes repeating on the palate along with spice accompanied by a moderate hint of new world-type sweetness obstructing an otherwise delicious wine. Finishes long with acidity that keeps things bright and food-friendly. Hot vintage shows itself, but Cristom seems to have handled it better than most any other in the valley.
Red
10/25/2010 - bschwindtcoffee wrote:
88 points
P&P, at cellar temp, consumed over 2 hours....Fading just a bit, but other than the overt cedar notes, was very enjoyable mature cali cab. surprisingly, the other oak components were not too over the top either.
Red
9/21/2010 - bschwindtcoffee wrote:
90 points
Much better than my previous TN. Still broad-shouldered fruit, but spice and acidity help prop up the balance. Enjoyable
Red
8/4/2010 - bschwindtcoffee wrote:
88 points
Still enjoyable, but a bit more extracted and jammy than previous TN. Maybe bottle variation?
Red
7/10/2010 - bschwindtcoffee wrote:
89 points
1 hour of air just above cellar temp/ out of a split ..... Very dark, almost inky for a pinot n. Deep baking spices and damp earth - touch of oak- on the nose. Cranberry and sour cherry on the palate with plumb on the finish. Nicely balancing acid and tannins. Aromatic and delicious. Reminds me of a Ken Wright bottling.
Red
6/15/2010 - bschwindtcoffee wrote:
89 points
P n P, @ cellar temp. Some of the spice has faded, but still drinking very well. The heat of previous notes has diminished- a surprise to me.
Red
6/14/2010 - bschwindtcoffee wrote:
90 points
Great qpr table wine. Sour cherries, spice and earth-- drank 2 days ago, no formal notes. But had great balance both on the nose and palate to hold up to a rich cuban meat dish. Will look for more.
Red
5/8/2010 - bschwindtcoffee wrote:
88 points
fading fast. Still good, but not at its peak anymore. Muted tannins and diminished midpalate vs previous notes. enjoyable still though.
Red
4/4/2010 - bschwindtcoffee Likes this wine:
93 points
Consumed about one week ago at a restaurant. This wine was just delicious. High-toned berry with some spice similar to other pinots, but unlike the vast majority of willamette valley selections, this had an outstanding lengthily finish. Due the firm acidic spine, this an excellent food wine as well as superb sipper by itself.

While the purchasing experience at the winery was less than ideal (I felt I was expected to genuflect in in front of the barrels), this wine may be a better qpr on the secondary market. Will look for more.
Red
1964 Château Figeac St. Émilion Grand Cru Red Bordeaux Blend (view label images)
4/3/2010 - bschwindtcoffee wrote:
97 points
This is my first experience with such an aged bottle. I expected dust, faded fruit, but the bordeaux character is all there. Perfectly in balance, only faded a bit with some dust. Notes of predominantly but not overwhelming sour cherries, with distant tobacco and leather undertones. A medium finish with surprising tannin still there just enough to keep it all together. 46 years old. 'Like drinking history'
Red
3/25/2010 - bschwindtcoffee wrote:
91 points
The rich dark fruit with perfect balancing oak made this mildly tannic wine a perfect food wine. Excellent with chocolate dessert. A great qpr.
Red
3/19/2010 - bschwindtcoffee wrote:
89 points
Popped and poured, cellar temp. Lighter than most patty green pinots that I've had before, so approaching normal translucent garnet, but not light by any means. Strongly perfumed nose of violets, spice and faint boysenberries. Similar notes on the palate with blackfruits predominating. Very enjoyable.
Red
3/14/2010 - bschwindtcoffee wrote:
90 points
Improving over last bottle I had. Lots of aromatic spice on the finish. Opened up quite bit after an hour or so. A lighter food friendly wine. 2007 was a cooler vintage and that shows on the restrained finesse that this wine demonstrates.
Red
3/5/2010 - bschwindtcoffee wrote:
82 points
Translucent crimson. Nose of playground chips followed by a predominate midpalate of cedar. Finish has notes of floral spices. I really wanted to like the 'burgundian' wine of oregon, but not here.
Red
3/3/2010 - bschwindtcoffee wrote:
92 points
Floral with new world fruit, but still structured (tannic) and beautiful. Drinking very well. With or without food.
White
3/1/2010 - bschwindtcoffee wrote:
91 points
Crisp with some aromatic stone on the finish. very enjoyable with food. Glass stopper too!
Red
2/25/2010 - bschwindtcoffee wrote:
91 points
30 min of air. More secondary spice and floral notes than previous tn. Still balanced with tannins taking more of a back seat. I think this is peaking.
Red
2/14/2010 - bschwindtcoffee wrote:
89 points
Decanted about one hour, served at just above cellar temp. Nose has a fainter profile than two years ago along with a more muted midpalate. Long finish of menthol, anise, mint and leather. This may be going through a dumb or closed down phase. Looking forward to others notes over the next year or 2.
Red
2/12/2010 - bschwindtcoffee wrote:
88 points
After 10 min or so of air, not decanted. A wonderfully balanced burgunian-style pinot with Underbrush and earthy funk on the nose rich but restrained midplate and long finish. Unfortunately, after about 45 min the wine seemed to fall apart and get more simplistic. I guess I should have opened this guy up about 12 months ago. First half of the bottle 93+ still good.
Red
2/9/2010 - bschwindtcoffee wrote:
89 points
At first pour, a disjointed wine. While many positive attributes abound: Deep rich nose of bitter chocolate, leather, earth and oak spice. The acidity seemed to outlast the tannins on the finish- unmasking why this is a 20 buck wine. After about 30-45 min of air, things tend to settle in to a rich and more seamless wine. At first this is an 84, then after things settle a bit, this wine comes around in spades. Worth the wait. Not sure that this will improve with age as many seem to speculate-- acidity seems to linger while the tannins soften, so this, in my mind will be even more bas ackwards in 2-3 years, vs more fluid and seamless as with a tannic true bordeaux-style blend.
Red
1/31/2010 - bschwindtcoffee wrote:
88 points
Dark but not opaque. After 20 min of air.... resembles a pinot-like nose initially, with spice and earthy underbrush, then the grenache bite comes through. Cedar and white pepper. Simlar note repeating on the palate with a long juicy finish. Great balancing acid and moderate tannin. Not your inky super-saturated CnP. Its all there though. When I drink Rohne though, I guess I expect a little higher pitched wine, especially with a 14.5% alc. Without the high alc content, it would almost be a good weeknight wine. Perhaps its going through a dumb phase. Still enjoyable.
Red
1/18/2010 - bschwindtcoffee wrote:
91 points
20min of air. Deep dark color with translucent rim. Rich nose of blackberry, sour raspberries with similar notes repeating on the palate. Also notes of faint root beer (sassafras) and baking spice. Rich with balance. Acid and tannins well balanced. This is one of the few PGs I've had that I feel that I didn't open too early. 06 seems a good to go right now.
Red
Very fruit forward and dense. Was looking for a more delicate wine (as pn can and IMHO should be) , so was a bit disappointed.
Red
1/8/2010 - bschwindtcoffee wrote:
96 points
Decanted 6 hours at cellar temp and then re-poured back into clean bottle. (brought to restaurant.) Cork had 1999 listed. Dark, but not inky with some brown tones to the appearance. Full rich nose of underbrush, damp earth and tart blackberry. Tannins are nicely in balance now as the finish goes on and on. While this pares wonderfully with food, the wine seems to demand sipping due to its enjoyable complexity. WOTN for the four tasting it. I'm sure there are better wines out there, but I have yet to taste them.
White
1/6/2010 - bschwindtcoffee wrote:
89 points
Served at just below cellar temp and tasted at 30 min after opening. Coming from someone who is skeptical of chards, either over oaked or too-often vapid no oak, I really enjoyed this wine. Faint honeysuckle and and wet stone on the nose, citrus and mineral notes and coming through on the palate and finish. This paired very well with poached king salmon as its acidity cut perfectly though the richness of the fish. Nice 13.2% alc.
Red
This was a simple yet enjoyable wine. Had a few days ago, for the price for an oregon pn, great with food. Not enough info to score at this point, but will look for another bottle to try.
White - Sweet/Dessert
1/1/2010 - bschwindtcoffee wrote:
91 points
Agree with the previous TN of ihavezinned. I'm a newbie to the world of sweeter wines like this, but this was a great complement to the foie gras without over-saturating the palate for later courses. Looking forward to more of this style.
Red
1/1/2010 - bschwindtcoffee wrote:
95 points
Brought to a restaurant at cellar temp. (Happy 2010!) Not decanted, but I had the sommelier pour a glass to get more air on the wine for this first hour or so. Powerfully fragrant nose of blackberries, spice and a note of blueberry. The mid palate showed cinnamon and aromatic underbrush notes, finished long and lush. Great balance, great wine. Paired well with the maderia-sauced tenderloin and rich mashed potatoes.
White
1/1/2010 - bschwindtcoffee wrote:
flawed
Oxidized. Had another bottle from the same case that was great. This one was undrinkable. too bad.
Red
12/18/2009 - bschwindtcoffee wrote:
88 points
Enjoyable but to Grenache-y. Enjoy the pencil lead, but nothing outstanding.
Red
12/13/2009 - bschwindtcoffee wrote:
Popped and poured. 13.5%alc. Lighter in color/density compared to a lot of Oregon PN I've tasted in a while. Subtle, but still balanced nose of underbrush, spice and blackberries. An off cola note blew off after about 5 min of air. Similar notes extending into a long finish. Acitiy with mild tannins make this a great food wine. Great qpr for an Oregon PN. I hope this is what 2008 has in store for the Willamette Valley.
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