Comments on my notes

(11 comments on 10 notes)

1 - 10 of 10 Sort order
Red
1961 Francesco Rinaldi e Figli Barolo Nebbiolo
3/17/2019 - LWI wrote:
95 points
Transparent, but healthy red color, no or minuscule ullage. All classic elements there, intense wine that holds up many hours in the glass, structured, very long and refreshing. Very good match with calf liver and chanterelle risotto.
  • LWI commented:

    3/17/19, 9:59 PM - Decanting just for sediments (which are often very fine grained), upright for one day. Crystal clear in the decanter.

Red
1986 Château Pichon Longueville Comtesse de Lalande Pauillac Red Bordeaux Blend
1/19/2019 - LWI wrote:
95 points
1986 Left Bank Bordeaux: Licorice candy eucalyptus (strange), dark fruit; surprisingly big bodied, and a lot of fruit, glorious finish.
  • LWI commented:

    2/11/19, 10:12 PM - Yes, it did get about 5 hours

Red
1986 Château Margaux Red Bordeaux Blend
1/19/2019 - LWI wrote:
flawed
1986 Left Bank Bordeaux: Volatile and drying, not holding together well. Others did not find any fault.
  • LWI commented:

    1/19/19, 4:48 AM - Not sure, my own bottle, and others from the same batch have been very fine. So, hopefully a corck issue or something just affecting this one (there are more left...)

White
2002 Bonneau du Martray Corton-Charlemagne Corton-Charlemagne Grand Cru Chardonnay
8/7/2017 - LWI wrote:
flawed
ox - yet color OK
  • LWI commented:

    9/4/17, 10:26 AM - ahaanshus, I do not understand what you are implying. What is the use of such a comment?

    If it is the brevity of the TN, there is no use elaborating on different versions of premature oxidation, yet reporting ox is important to prospective buyers. Also that you may have oxidation here without the typical browning of the color.

  • LWI commented:

    9/4/17, 11:42 AM - Yes, we all know that Burgs oxidize. But, the rate of oxidation differs dramatically between producers and vintages. That rate of oxidation between producers and vintages is indeed of interest, I assure you. Producers, and drinkers, repeatedly claim that premox is less of a problem nowadays than before. Is that true? Your standpoint is that reporting such oxidation should only be done when there are several bad bottles from the same producer and vintage. Two things. First, how on earth do you then know when to start reporting? I bought a case of these on release. If my second bottle was bad, already back in the mid 2000s, I should keep that to myself? Then, I had to remember that I had an oxed bottle years back when encountering another many years later, and perhaps yet another after that? I certainly do not remember such things. Second, at a common 20% rate of ox (although perhaps much more with Bonneau), if you do not own a case or more, you can never report oxidation. That would severely deflate and mis-specify the rate of oxidation. Moreover, how could a taster who had bought a single or a few bottles, know that her/his bad experience was simply bad luck, and not a general trend? The same applies to your quest for ‘perfect bottles’. Allegedly, reports should not be written before you had a perfect bottle. When do you know that you had a perfect bottle? How many should you drink? This community is built on the collectivity of many users, not simply the 'wisdom' of single tasters.

    I think that this is not well thought through. Have you ever encountered such an opinion from experienced tasters? Anyhow, I do not write tasting notes for you, but for myself and the wider wine community. You are very welcome not to read my notes. Besides, I stop this discussion here and urge you to start posting yourself, also on single bottles.

Red
2015 Marcel Lapierre Morgon Cuvée Marcel Lapierre Gamay
5/24/2017 - LWI wrote:
92 points
Impressive Syrah-like nose: roasted pine nuts, bacon and blueberries; well balanced, impressive, juicy, needs air.
  • LWI commented:

    5/25/17, 2:45 PM - It's 14%, 5.2 g/l acid

Red
1947 Château Montrose St. Estèphe Red Bordeaux Blend
5/2/2015 - LWI wrote:
flawed
31 Vintages of Château Montrose: 1928-2010; 5/2/2015-5/3/2015: Mid/high shoulder fill. Earthy, prunes, warm – almost overripe fruit. A very warm vintage and not optimal fill team up and provide oxidation in the dried fruit spectrum. Drinkable, interesting somehow, nut not rated.
  • LWI commented:

    8/17/16, 10:58 PM - Englishman, I am afraid I do not remember, and I do not have a picture anymore. It may have been, but most likely a Chateau bottling.

Red
2004 Roagna Barolo Vigna Rionda Nebbiolo
1/2/2016 - LWI wrote:
89 points
OK, fruit rather developed, but tannin very much present, wonder if it will ever come around.
  • LWI commented:

    1/3/16, 5:55 AM - Not really sure, I reckon the last one.

White
1996 Bonneau du Martray Corton-Charlemagne Corton-Charlemagne Grand Cru Chardonnay
3/14/2015 - LWI wrote:
flawed
premox
  • LWI commented:

    3/15/15, 1:57 AM - BdM keeps very well and usually takes a long time to reach maturity. Moreover, the 1996 were of high acidity. I have had bottles much older than this one, that were still youngish. So, yes, it is premox.

Red - Fortified
2011 Taylor (Fladgate) Porto Vintage Port Blend
2/1/2015 - LWI wrote:
95 points
Blueberries, crowberries, modest tannin, some spice, overwhelming fruit, very sweet. More sweetness and less tannin than older vintages (70s, 60s) had when they were young, less structured.
  • LWI commented:

    2/5/15, 10:55 PM - Now or wait 15-20 years. I tend to like my port with a fair amount of development, but as far as I can tell this will come around sooner than previous vintages.

Red
2001 Château Latour Grand Vin Pauillac Red Bordeaux Blend
10/15/2013 - LWI wrote:
93 points
27 Vintages of Latour: Surprisingly rich and with moderate acid for a 2001, almost complex, sweet fruit. More of a ‘in your face’ wine.
  • LWI commented:

    2/3/14, 3:32 AM - Yes, I think that 10 years will do it good. But, it is not a wine for the long haul (for Latour, that is)

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