Tasting Notes for Wicker Parker

(1,047 notes on 964 wines)

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White
The modest sweetness is beginning to fade, and as the texture becomes more watery (in a good way), the finish is making a distinct turn toward the mineral. Nice flourish of ginger on that finish as well -- classically Touraine. A very nice showing.
Red
Fresh, subtle, structured, delicious.
Red
This bottle is even fresher and perkier than the one I had 16 months ago, though again, it required air to show it. A unique amalgam of fresh berries and porcini tea, not complex but nicely structured, particularly by its acidity. An impressive showing from a hot vintage.
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Red
Hey, whoa! This is a beautiful Cheverny! Meat and cherries on the nose, light on its feet but nicely concentrated, bright every which way, pure and silky and very mineral on the palate. Very mineral. Unpretentious and bursting with joyous energy, which in turn makes me feel great joy. Utterly fantastic.
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Red
Really, this is gorgeous stuff: bright red fruit, deep brown spices on the nose, savory grilled meat on the palate... It's nice and long, like a ball at the ballpark arcing into the night sky, high above the crowd (and I don't even like baseball).
Red
2008 Dunham Cellars Trutina Columbia Valley Red Bordeaux Blend (view label images)
An unexpected treat. While there's plenty of vanilla gloss and black fruit here, typical of higher-end WA red blends that feature cab sauv and merlot and new oak, the 42% syrah adds an earthy baritone note and a juicy peach flavor that can also typify WA syrah. A balanced and fresh wine that also shows terroir, depth, and interest.
Red
Developed a pleasant mushroom-and-damp-earth aspect on night two, but otherwise this is a static wine, not evolved from a youthful state: it's mostly about fruit. Plenty of acid here, but also a touch of heat despite the 12.5% alcohol. No complaints overall, though: this is the basic, value-priced wine and as an 11 year old it performs nicely for it.
Red
Just a beautiful wine – mature, evolved, layered, totally fresh – and all the more impressive for being the basic WV cuvee rather than the storied estate vineyard.
Red
9/15/2013 - Wicker Parker wrote:
Nice purity but very, very tight - it needs time!
White
I thought it would be wrong to decant a no-sulfur (sans soufre) pinot gris, but it turns out that I am in the wrong. Poured immediately after popping the cork, this wine was waxy, aggressively yeasty, and not entirely pleasant. By the third night, though, this has evolved into a complex expression of yellow citrus, yellow orchard fruits, minerals, acid, and bread.
White - Sweet/Dessert
Weissburgunder kabinett, improbably from the chilly Coast Range in Oregon. What else do you want to know? Tasty and true, 9%, impeccably balanced, though not as electric as last year's bottle. What else? I think this was the vintage where raccoons reached under the bird netting and took much of the (late) harvest, thus the half bottle size.
Red
A long and complete wine – savory, earthy, somewhat floral – and certainly very tasty now (not the least bit closed), but with all its fruit-driven intensity, it'll need several years to really show its stuff.
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Red
I dig the aromas of pan-fried pork chop, green herbs, and dry earth. Nicely structured on the palate, racy, not too tart. Alcohol is 11.75% but this is very dry and not at all underripe.
Red
8/10/2013 - Wicker Parker wrote:
Drinking nicely! My note from last year still applies.
Red
7/15/2013 - Wicker Parker wrote:
A totally high class syrah, showing breed and cleanliness and sophistication from its exotic nose of black pepper, salumi, and roasted herbs to its acid-driven, low-alcohol drinkability. The issue here – and I'm sure as heck going to be critical given its $60 price tag – is its lack of depth and soul on the palate; for all its character, it skates along the surface. I'm inclined to believe that this wine will change over the next 10 years but be merely different and not better. This is almost surely not a flaw of viticultural or winemaking practices, both of which strike me as top notch, but of the youth of the vines. I'd have less of an issue if the wine was half the asking price (and $30 is still quite a lot!) or if I thought it would develop over many years in bottle, but I just don't see it, given that I tracked this over three nights.
2 people found this helpful Comment
Red
Drinking like a champ: light, almost ethereal, but earthy, long and intense, too. Alsatianesque, yes.
Red
This has entered a dumb phase, I'm afraid; even on the second night it gave up little on the nose or the palate. There's plenty of young, midpalate fruit density and fresh acidity to see it through to better days, though.
Rosé
2012 Clos Saron Tickled Pink Sierra Foothills Syrah Blend, Syrah (view label images)
Dry, subtle, hints of rhubarb and black pepper, tasty.
White - Sparkling
Nearly as beautiful as the 2008.
Red
Beautiful aromas. Lean and slightly green/weedy on the palate, but not unpleasantly so. It has little phenolic oomph and essentially no midpalate density, so drink now-ish.
Rosé
Tart red fruit; a thirst quencher. It's pretty but it's a little shy on both the nose and the palate, not in the sense that it's lacking, but more as if it's been tamped down a bit, even on the second day. Speculate accordingly.
Red
This wine is dark and dense, with a suggestion of damp earth, but while powerful it is not at all heavy or clunky, as there's plenty of acidity to keep things lively. Lovely balance and texture. In this, the Walter Scott folks seem to follow in the footsteps of their mentor, Patty Green. It's not terroir driven (as expected, for the grapes are sourced from a variety of sites and appellations) but it's certainly expressive, varietally correct, and downright enjoyable.
Red
The spirit of a good Crozes here... 12.9%, ruby red, balanced, a dash of black pepper is nicely integrated with grilled meat and red fruit characters and, perhaps best of all, very refreshing acidity. It does start off with some reduction aromas but these blow off soon enough.
Red
This is by some margin the best 2011 Willamette Valley pinot noir I've had to date. Granted, it's only been 8 months since even the most basic of WV pinots have been released, and many of these are just barely starting to become less blocky and more elegant, but even so, this young'n is an ethereal, complex, ageable, mineral-driven, world class wine. The aromas are explosive: orange peel, dry brown dirt, cherry medicine, sea salt, and brown spices. The wine is equally expressive on the palate, with the brisk yet gentle acidity, savory flavors, and mineral-driven texture that reminds me of the excellent 2010 vintage. Just gorgeous.
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Red
The savory and the sweet are beautifully integrated – with more of the former than the latter – and the aromas are particularly complex: an array of grilled meats and flowers. Impeccably fresh, if you couldn't guess; the acidity has an edge but is never mean. I adore this wine.
White
I expected little, given my experience and the experience of others here, but either this particular bottle is much better or this is rounding into form following a severe bottle shock. This is still not your typical Chablis – it's somewhat lactic, full, and yeasty, at least at this point in its life, and it doesn't show any mineral definition – but it's snappier and happier than my previous bottle and is satisfactory overall. Seems like I should wait another two years to open my last bottle of this.
Rosé
Just delicious - ripe wild strawberries, hints of cracked pepper and dried grass – beautiful acid-driven structure with Goldilocks texture. ("This one's too bony... This one's too plush... This one's juuuust right.")
White - Sparkling
Gorgeous wine. Fine bead if that's important to you; I'm more into the gorgeous texture, the spicy ground pepper and utterly pure orchard fruit characteristics that are poised with such fine balance and lovely depth. I suspect that I could drink this wine every day of my life and never get bored with it. Holds up beautifully over two days.
Red
Nice wine, and very fresh tasting, and it holds up over several days open. The carignane dominates the flavor profile, with its black fruits and anise, but there's some strawberry fruit and baking spices as well.
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White
2012 Clos Saron Carte Blanche Sierra Foothills White Blend (view label images)
What a phenomenal wine. It's deep, sappy, and simultaneously very fresh and full bodied. The texture is beautiful and the aromas and flavors are redolent of green herbs, orchard fruits, and cured meat – it's fascinating stuff, and it pairs well with a huge variety of foods. 50% albariño and 25% each verdelho and chardonnay from Lodi (organically grown, naturally).
Red
This fine-boned pinot noir speaks quietly in a true voice; it lacks nothing for expressiveness. Saline minerality is its hallmark, and it's nicely structured by slightly tart red-fruited acidity, a savory complexion, and reserved yet firm tannins. One of the better 2011 WV pinots I've tried.
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White
Very reserved / neutral at first, then blossoms as it ever does over several days. Just great.
Red
Not ready to drink, of course, when first opened; it was a little bitter and imbalanced. After four days open in bottle, however, it blossomed into a wine of grace, subtlety, and tannic power. This is classically proportioned, with only a hint of roasted fruit that suggests the vintage.
Red
Gideon encourages us to drink one bottle in its youth to understand it better when it reaches maturity. It's at its best on the first night, with absolutely gorgeous and exotic aromas of brown spices and red flowers, and it shows delicate balance on the palate even as it shows a touch of tar (par for the course from the Oregon House terroir). On the second night the nose is slightly less full and the acidity is slightly out of joint, but overall the wine still shows poise.
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Red
A tight-fisted little bugger; it's only on the fourth night open that it begins to exert a dark charm. Something complicated is coiled up in this wine, and I think it'll take three or more years to see what that thing is. Color me intrigued.
Red
3/14/2013 - Wicker Parker wrote:
Pretty but simplistic: only red fruits show – not earth or spice or structure. Oxygen does this wine no favors, as it's a little tired on the second night.
White
Tight, tight, tight on night one. Finally starts to loosen up on night two. Nascent and subtly rich texture, very well balanced, but not showing the clarity and definition and complexity that is surely down the road. A good match with tarragon-inflected potato soup.
Red
Very enjoyable, fresh, unoaked blend of gamay (60%) and cabernet franc (40%). Balanced acidity, juicy flavors of cherry and black pepper, medium-light with a lightly tannic and lively texture (no clumsiness due to either extraction or the vintage), good length – all for $12. Just a slight green note on night one, but it's integrated by night two, and even better for it.
Red
While this is extravagantly aromatic from the get-go (classic roses and violets, with a touch of tar), the palate is rather muted, and it's not even all that tannic. Considering the lack of sediment and tannins, I'm wondering if this was fined and/or filtered? Still, it's otherwise correct with not a hint of oak, and it's pleasurable with beef.
Red
This seems to have a case of the green meanies right now, which should resolve over the coming year.
Red
Although I could describe this wine much as I did last month – albeit with an additional mention of black pepper – it's better integrated and seems effortlessly joyous rather than merely tasty. A real pleasure to drink.
White
A terrific, mineral-driven blend of unspecified white varieties (likely riesling, pinot blanc, and others) that's zingy, texturally elegant, and quite long on the palate. One of the neat tricks here is how this 11.5% wine has a medium to medium-full body thanks to some RS but betrays very little sweetness beyond what you'd experience in, say, a Pink Lady apple – and it's just as refreshing. Enjoyed with a quinoa pilaf.
White
Flabby, unfocused, with a nasty bitterness on the finish that's quite unlike the bitterness I adore in Loire chenin or certain Italian whites... It's possible that this was an off bottle but I saw no evidence of heat damage (e.g. soaked cork) and others' comments here suggest that the issues are not limited to this specific bottle. Really regretting buying 3 bottles of this!
1 person found this helpful Comments (1)
White
This is just gorgeous. It pulls that trick of being subtle, delicate, and complex at the same time that it's snappy, deep, long, and full-ish. This smells something like a white Hawaiian honey that I like, but it also suggests green herbs and peaches. It's incredibly focused on the palate, laser-like across the tongue, but the acidity is itself balanced, and neither soft nor harsh. Beautiful fruit density and – could you guess? – mineral expression.
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White
A lithe roussanne that's quite mineral and shows good balance upfront. Smoky pear aroma with a dash of brown spices. It's simpler on the palate and the finish is short but this is a young wine... Nicely done in any case.
Red
12/6/2012 - Wicker Parker wrote:
That thing where it seemed tired and oxidized when first opened, then seemed fresher on the second night. Fruit's a bit dark and compacted from where I sit and is rather simple; may be going through a dumb phase or was just an off bottle.
Red
The aroma fools you into thinking this is ready to drink: the red berry, meat, and floral notes are not just expressive, they're haunting. I could take all day to smell this wine. The wine's quality shows on the palate, too – it's pure, balanced, and focused – but it does not yet have the depth or the complexity I'm absolutely convinced that it will show with a few more years under its belt. A terrific experience, regardless.
White
A remarkable viognier-sauvignon skin contact wine that, aromatically speaking, is quite strongly influenced by the acacia barrel in which this was aged (aromas of talc and sweet tropical fruits) but that's hardly a mark against it, as the explosive apricot flavors and delicate mineral texture – yes, I said it was simultaneously delicate and explosive – seem quite a bit less marked by the barrel. The flavors are transparent in the way that rainwater is transparent, and it's not obnoxiously floral or heavy the way viognier can be, and yet its full-ish, very dry texture caresses the mouth, while subtle fennel notes complete the finish. Between the robust acidity and the expensive-looking high-quality cork, I imagine that it will age well in the near term, and perhaps longer. Bravo! Minimus's first wine is already one of Oregon's great whites.
3 people found this helpful Comments (1)
Red
12/4/2012 - Wicker Parker wrote:
Simple, juicy, grapey, clean, easy drinking, virtually free of structure, just what nouveau should be, if you're into that kind of thing.
White
Vibrant, snappy pinot blanc that clocks in at 11.4% and comes across like a floral Muscadet, chalky and acid-driven and a bit leesy. Good presence and length on the palate. Spontaneous / native fermentation.
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