Comments on my notes

(6 comments on 4 notes)

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Red
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.

Red
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.

White
2011 Dönnhoff Hermannshohle 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

  • vinhslee commented:

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

White
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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