Comments on my notes

(10 comments on 8 notes)

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2019 Kumeu River Chardonnay Hunting Hill
10/22/2020 - vinhslee Does not like this wine:
80 points
Very ordinary, muted and generic chardonnay nose. But plenty of lime, lemon peel and citrus notes on the palate. The fruity notes are quite upfront, but recede rather abruptly to reveal intense acidic and mineral notes. There is nothing intriguing about this wine, and it does not warrant comparison with fine white burgundy.

I do not understand the favourable reviews of this wines. Bad bottle perhaps?
  • vinhslee commented:

    10/23/20, 11:06 PM - Thanks!

    The wine opened up on the 2nd night. The fruity and mineral flavours are more pronounced, but still not as good as expected.

White - Off-dry
2010 Zilliken (Forstmeister Geltz) Saarburger Rausch Riesling Auslese Goldkapsel Mosel Saar Ruwer
9/29/2020 - vinhslee Does not like this wine:
85 points
Very cloying on palate. Explosive flavours of pineapple, mango and stone fruits. Lacks acidity to balance the candied fruit flavours. Aeration does not help the flavours to further develop or harmonise. Best served with plenty of ice cubes.
  • vinhslee commented:

    9/30/20, 6:06 AM - I've thrown the bottle and cork away, and did't make a note of the AP number.

2014 Tenuta delle Terre Nere Etna Rosso Guardiola Etna DOC Nerello Blend, Nerello Mascalese
2/7/2020 - vinhslee wrote:
92 points
Bright flavours of strawberries, red berries, red cherries with some earthiness and minerality. Reasonably complex, very lively and well balanced when PnP. But flavours start to fall apart after 2 hours of aeration in the wine glasses.
  • vinhslee commented:

    2/17/20, 5:40 PM - I do not have much experience with this wine. My view is the wine is about to peak (or peaking), and won't last that long. So better drink up in the next few years.

2009 Château Poujeaux Moulis en Médoc Red Bordeaux Blend
10/19/2019 - vinhslee wrote:
90 points
Rich flavours of cassis, cedar, dark fruits, earthiness, game when PnP. These flavours only last for 15-30 minutes. Flavour profile is quite secondary, suggesting the wine won't last for long. Appallingly low level of acidity, complete lack of backbone/structure. Flavours are not simple, but not exactly complex. Drink up now.
  • vinhslee commented:

    12/3/19, 12:16 AM - I bought the bottle from a online-only wine retainer. I have bought many other mature Bordeaux reds from the same place and their conditions were fine.

1982 Château Lafite Rothschild Pauillac Red Bordeaux Blend
10/13/2017 - vinhslee wrote:
90 points
Everything is in check and good balance. The aromas and flavours are mostly graphite, tobacco, leather, blueberry, blackberry and floral driven. It's quite well-polished, but just does not live up to the hype.

Perhaps it needs long decanting or gentle breathing. It lacks the magic and far inferior to other 1982s. Greatest let-down of 1982 Bordeaux.
  • vinhslee commented:

    10/14/17, 9:16 PM - The bottle comes from a wine school's private collection. They have cut the capsule to check the cork etc... Fill level is mid neck. I believe it's a genuine and well stored bottle.

2005 Clarendon Hills Astralis Shiraz Blend, Syrah
9/29/2017 - vinhslee wrote:
50 points
I bought this bottle based on the glowing review.

The wine is in pristine condition. When the cork is pulled, lush nose of blueberry, dark cherry, olive leaps out of the bottle.

On the palate, the unmistakable taste of burnt rubber keeps dominating, pushing the fruit flavours to the background. It also has some savoury edge. The flavours are intense, but more restrained than most aussie shiraz.

The rather off-putting burnt rubber taste is present even after hours of decanting. I have tasted this wine in a few other occasions and it's still there. Why no one else mention or make a note of the burnt rubber taste? Assuming that most people can detect this burnt rubber taste, can anyone enlighten me as to why this doesn't stop people thinking this is a good wine?

Even if I take this burnt rubber taste away from this wine, there is nothing remarkable about it except the rather shamelessly high price.
  • vinhslee commented:

    9/30/17, 7:27 AM - I bought my bottle from Langton's. Haven't had a problem with their wines before (probably except this one).

    I had this wine in a few other occasions, all taste of burnt rubber.

2011 Dönnhoff Hermannshöhle Riesling Großes Gewächs Nahe
8/16/2017 - vinhslee wrote:
90 points
Upon pulling the cork out, there is a small fizz.

On the palate, it has medium intensity of nectarine, peach, apricot, apple and floral flavours, with a hint of wet stones and sweetness. It has the slightly carbonated bite on the tongue. The acidity is not as high as expected. The flavours are quite subtle and in balance.

After storing the wine in a fridge overnight (vacuum pumped), the flavours become slightly more pronounced but still in check. The acidity level goes up a bit. The slight carbonation is still persistent.
  • vinhslee commented:

    8/17/17, 7:03 PM - Hi fc1910,

    Nice meeting you here.

    How long should I decant this for?

    Is it normal to have slight carbonation?

    Kind regards,

  • vinhslee commented:

    8/20/17, 4:49 AM - Thanks chatter and fc1910. Much appreciated!

2014 Nicolas Joly Clos de la Coulée de Serrant Savennières-Coulée de Serrant Chenin Blanc
5/17/2017 - vinhslee Likes this wine:
95 points
This wine needs long decanting. I poured half into a decanter, and left the other half in the bottle (to see which way the wine performs better). Below is a summary of how the flavours developed

Day 0: repulsively acidic and astringent. Fruity flavours are clouded by the astringency.

Day 1-2:

decanter: peach, grapefruit and honey flavours start to come through, but the high acidity was still off-putting.

bottle: flavours haven't changed much.

Day 3-4:

decanter: peach, grapefruit, pear, honey, wet stones and white flower flavours develop nicely. nice long finish

bottle: flavours are rather closed. still astringent.

Day 5:

decanter: the flavours are at its peak in terms of intensity, harmony and complexity.

bottle: peach, grapefruit and honey dominated flavours. not as complex nor layered as the wine in decanter.

Day 6 :

decanter: started to develop oxidative notes

bottle: same as day 5.

Day 7-8:

decanter: tasted oxidised. over the peak.

Bottle: similar to the flavours in decanter on day 3-4, but not as lively and complex.
  • vinhslee commented:

    6/14/17, 6:59 AM - Hi Arvidpalmqvist, in my knowledge and opinion, decanting can't achieve what cellaring can do to a wine. In terms of oxidation (or exposure to air), decanting is a more rapid and shall I say violent process, whereas cellaring is much more gradual and gentle. Most wines perform better after gradual oxidation (e.g. cellaring, or leaving the wine in an open bottle).

    In my experience, Nicolas Joly's wines need good cellaring AND decanting.

  • vinhslee commented:

    6/14/17, 8:04 PM - Hi Arvidpalmqvist, I have recently had a bottle of 1997 Nicolas Joly Clos de la Coulée de Serrant. Similarly, I had it decanted for 8 days. Although this 1997 is substantially less astringent upon opening than the 2014, the flavours aren't as vibrant and alive as the 2014 at any point of the 8-day decanting. Assuming that 1997 is not a bad vintage, I suspect it's probably due to poor cellaring.

    This is the best that I can offer from my experience. I really can't tell how much cellaring a typical bottle of Nicolas Joly Clos de la Coulée de Serrant should need for the astringent flavours to disappear.

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