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Tasting Notes for mkribar

(592 notes on 563 wines)

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Red
Day1/PnP: nose is pretty closed. In my experience it takes a while for these to open up. Some jammy red fruit and candied cherry. A herbal hint if you really look for it. Not much evidence of oak. Much more savory on the palate. High acid, very bright. Mushroom, cranberry, forest floor, a little baking spice. Much more elegant that one would expect from the nose.

Day 2: Cherry. Strawberry jam. Mint/oregano, almost like zaatar. Carolina clay. Mushroom. Still very structured on the palate; the tannin has gone nowhere. A little rose. The fruit is still bright red and crunch but it takes a sideshow to the herbal complexity and the earthiness. This wine is a spectacular proof of concept for Finger Lakes merlot. Probably the second best wine that Ravines makes after the cabernet franc.
Red
2/1/2023 - mkribar wrote:
Color is translucent ruby, no bricking despite the 7 years. Nose: red cherry, rosehip, light citrus peel, clove, rooibos. Very bright fruited on the nose but lacking a little intensity on the midpalate. More rosehip and cherry on the palate. This fills out a bit the next day. The delicate rosehip/rooibos is still there, but there's a bigger fruit intensity on the midpalate.
Red
I forgot to take notes on day 1, but on day 2 this is super perfumed. Nose: violets and licorice over a strong core of iodine, smoked brisket, and cracked black pepper. Almost a nori note. Medium plus tannin, medium acid. The wine comes across as rounder on the palate--more duck breast than brisket. Violet is still the main fruit, but it's backed by some dark fruit and violet.

On day three the nose is more floral more perfumed. Duck breast, cloves, orange peel, bacon fat. It seems lighter on its feet today. Palate is still deep and dark--nori, iodine, plums, brisket. Tannin also more prominent than day 2.

After a handful of revelatory experiences, I am trying to get more into the Northern Rhone. This wine shows why cool climate syrah can beguile. Would love to try this in 10 years where the game becomes more prominent.
Red
12/4/2022 - mkribar wrote:
Tasted after it was open for a day. Sour cherry + blackberry--an interesting combination. Some baking spice. This came across as too oaky for me on day one, but it's in a lovely place now. I'm in no rush to drink my other bottles.
Red
Nose is a little shy at first. With enough swirling, you get a little black cherry. Hot baked limestone. Just a bit of the CA garrigue that I associate with Chalone. Initially the palate comes across as a little dried out, but after it was open for about half an hour the fruit came back: black cherry and raspberry. This is a very elegant CA pinot noir, and it's at peak.
2 people found this helpful Comment
Red
11/24/2022 - mkribar wrote:
Drank during thanksgiving, so I didn’t have time for detailed notes. Red cherry, some cola notes, orange peel, strawberry, rooibus tea. Very strong acid, medium monus tannin. Soft, elegant pinot. I was worried about the age, but this wine is in its prime. Excellent.
Red
2020 Bedrock Wine Co. Heritage Wine Pato Vineyard Contra Costa County Zinfandel Blend, Zinfandel (view label images)
Day 1: deep dark fruit on the nose: plum, a little jammy, black cherry. Some oyster sauce/umami as well. I'm not sure what the moourvedre component was this year, but it's not coming through too much. More plum/cherry/umami on the palate, as well as blackberries and a little ham. It has structure--mostly from the acid, less the sandy tannins, but I wouldn't call it a structured wine. It's big and fruity, but balanced as well.

On day two, the nose is more expensive and richer. Plum skin, fresh blackberries, strawberry jam. A little cinnamon/clove pokes out as well. The tannin is classic contra costa, and outline the sugar glazed ham, bacon, plum, and vaguely rose notes. Really great right now--it's a shame this is my last bottle.
1 person found this helpful Comment
Red
2018 Andremily EABA Santa Barbara County Red Rhone Blend (view label images)
11/10/2022 - mkribar Likes this wine:
95 points
An immediate wow when I opened it. Tons of fruit: blackberry, raspberry, cassis, a little strawberry. It keeps jumping between blue fruits and bright red fruits. Beyond that there's some oak for sure, alongside incense, keemun tea, and sandalwood. The overall effect is very exotic. Then on the palate the tannin is definitely there, but very sandy/velvety. The finish goes on a long time, and highlights the sanguine notes of the syrah and mourvedre. I forgot to take notes after the three hour decant, but the oak influence was gone, leaving the sandalwood, incense, and meat notes to support the blue fruit.

I poured a glass back into the bottle and tried it again on day two. The fruit took a darker tone. Virginia ham and bacon, some black pepper and a little of the exotic incense. The big hit of the wine has shifted more to the midpalate, with blueberries, raspberries, plum, spice, barbeque sauce, and the keemun tea note. This is still exquisite, but a little more subdued on day 2.
3 people found this helpful Comment
Red
11/6/2022 - mkribar Likes this wine:
92 points
I forgot to write a tasting note on day one, so this is from day two, served with a light chill. On the nose: ripe plums, baked apple, a very faint background of brine/cracked black pepper. The D&R carbonic is coming through here, but it feels like it's supporting this wine rather than dominating it. Bright, fresh (dare I say crunchy?) on the palate. What really comes across is the pure minerality that's a constant with wines from Chalone. The finish definitely has the wild chaparral that I associate with Brosseau (that even pops up in the Under the Wire sparkling chard from this vineyard). Overall, the wine is bright, distinctive, and speaks to both Hardy's winemaking and the terroir. Super.
1 person found this helpful Comment
Rosé
11/5/2022 - mkribar Likes this wine:
90 points
This is definitely a different beast from the Ode to Lulu. More fruit on the nose: white cherry, nectarine, orange rind. Fleshier than the grapefruit-dominated Lulu. It's also less textural on the palate, but that fruit is really lovely. Medium acid, medium (plus?) bodied. Very refreshing.

I don't know what the other reviewers are talking about, I'm enjoying this. It also helps that it's 74 degrees outside.
1 person found this helpful Comment
Red
10/31/2022 - mkribar wrote:
Once again, I liked this better on night two. It was pretty on day one: violets, dark fruit, cracked black pepper on the nose. I can see a little bit of the Moroccan spice that I get from the Bien Nacido X-block. Some grippy tannin but nicely balanced. On their podcast, the gang described this wine as their Crozes-Hermitage, which I totally get.

On day two the wine is more open and ready. The perfume and violets are still there, but the fruit has grown more prominent. It has rounded out into a deeper plum/apricot skin. The mouthfeel and the midpalate both expanded. Overall, this is in a great place right now.
Red
10/31/2022 - mkribar wrote:
A little bretty on the nose, but also medium plus acid with grippy tannins. Very reduced still following a two hour double decant. Red fruit and tar, but not that much nuance.
White
10/31/2022 - mkribar wrote:
flawed
Orange-y color, smells much older than its six years. Apple sauce and lemon rind on the nose. On the palate, medium minus acid, medium minus body. I think we lost the cork lottery on this bottle, but there's some aged riesling character behind it. There's still some burnt sugar, poached pear, and navel orange so maybe this is just in a dumb phase.
Beer
10/4/2022 - mkribar wrote:
I've been holding this for about a month, and some of the hop character has receeded. Now it's just straight roasted malt, coffee, and oat flavors. A strong example of what a porter ought to be, without going overboard. Looking forward to this year's 'vintage.'
White
Stone fruit and steel on the nose--very mineraly. A little reductive/sulfur as well. Apple and crushed quartz. This really opened up from day one, where the wine was just mineral, almost like a muscadet with medium plus body. More fruit today. Strong acid to balance out the body and the alcohol. This is extremely nice, but could probably use a few more years.
Red
9/24/2022 - mkribar Likes this wine:
92 points
On day one, the wine came across as very tight. Elegant, but tight. Light nose of raspberries, rose, black tea. RE-tasted after the bottle was corked on the counter over night. Now the nose is more wild strawberries, raspberries, cremini mushrooms, rooibos tea. Just ethereal on the palate: very light bodied, low tannin, medium acid. Silky. There's more rooibos/black tea on the palate, with a bit of rose and more sous-bois.

This is one of the better arguments for FLX pinot noir. It's very Burgundian, and shows what you can do with a very cool climate.
1 person found this helpful Comment
Red
Cherry, cassis, clay, some dust, cocoa/espresso. A big contrast with some of the lighter bodied Matthiessen wines; this is much richer. Medium plus tannin, but very silky: the bottle age has helped the tannin integrate and gave it a lovely midpalate. Creme de menthe. Light oak. Really nice, and everything I want out of a Napa cab.
Red
5/4/2022 - mkribar Likes this wine:
92 points
Dusty, herbal nose. Oregano. Not fruit forward at all. Some reddish/dark fruit. Medium plus tannin, medium acid. Very structured--not the usual Napa milkshake. Both the merlot and the CS need a lot of time. Honestly I would wait 8-10 years for the fruit to come out and play.
Red
Candied red fruit/cranberry. Medium plus but very suave tannin. Medium plus acid, and a backbone of granite. Probably good with food. Imagine if you stripped some of the fruit from a Beaujolais. A little sanguine on the finish.
White
5/4/2022 - mkribar Likes this wine:
92 points
Richer nose than the 2020--more semillon heavy. Apple butter. Some bitter pith on the palate, and honey. Wild nose, well behaved palate. Medium plus. This is a huge surprise for a Napa white blend. Really, really interesting.
White
5/4/2022 - mkribar Likes this wine:
91 points
Blend of sauvignon blanc, semillon, ribolla gialla, and tocai friuliano. 12.5 percent alcohol. Light oak, whipped cream, stone fruit. Medium plus body and a nice line of acid. A little waxy, textured, vibrant. Really nice, but also any mother in law would like this.
Rosé
5/4/2022 - mkribar wrote:
Very clean. GSM blend. Stone fruit and strawberries, 100% whole cluster. Medium plus acid, medium minus body. Nice.
Red
5/4/2022 - mkribar Likes this wine:
91 points
Nose is very tight: this is a brand new release. Raspberry, plum, bell pepper, oregano, lots of rutherford dust. Shitload of tannin, medium plus acid, red fruited. The body needs a little bit of time to fill out, but it's going to be a classic old school Napa cabernet when that happens.
Red
5/4/2022 - mkribar Likes this wine:
91 points
Tawny red fruit, perfumed ginger, raspberry, lemon. Very delicate. Medium plus acid, almost giving it a sour gummy worm character on the palate. Medium minus acid. Blue fruit, mint. This is excellent. It doesn't need as much time as some of the other reds--it's delicate and it's ready to go.
Red
Red fruited, restrained nose. Some blackberry/raspberry. Baking spice, but not super oaked (50% concrete, 50% neutral American oak). Medium plus tannin, solid acidity, surprisingly light body for a zinfandel. It comes across as very fresh.
Red
9/24/2022 - mkribar Likes this wine:
91 points
This wine is about 14 percent Australian cabernet and the remainder from Napa. Cherry, Cassis, plum, some espresso. A very small amount of eucalyptus/mint character, holding down the side for the Australians. Much darker than the 704. Hefty tannin, medium acid. Very deep and concentrated. This was the least ready to drink of the entire Penfolds range, but I think it will be very good in a few years to a decade.
2 people found this helpful Comment
Red
9/24/2022 - mkribar wrote:
Very fruit forward: cassis and plum. Minimal cabernet character though--there's a bit of mint but otherwise no cabernet greenery. Some mocha and coconut as well from the oak. Soft tannin, medium acid, easy to drink. A decent Napa cabernet but nothing special.
2 people found this helpful Comment
Red
2018 Penfolds Bin 389 South Australia Cabernet-Shiraz Blend, Red Blend (view label images)
9/24/2022 - mkribar Likes this wine:
92 points
Red fruit nose, eucalyptus, clay, some mint, blackberry, bing cherry. Harsher tannin than the bin 600, as well as some stronger tannin. This comes across as much brighter--and it will get much better with time. I could easily see this as a 20-30 year wine. If I had to guess the cabernet this year was extra Coonawarra heavy. This would be quite good now with a long decant, but has a lot of upside as well. Year after year, this is my favorite of the Penfolds range.
3 people found this helpful Comment
Red
2018 Penfolds Bin 600 California Cabernet-Shiraz Blend, Red Blend (view label images)
9/24/2022 - mkribar wrote:
89 points
A blend of Napa cabernet with syrah (shiraz?) from Paso Robles. The cabernet itself is mostly from Oakville and Rutherford. Nose is almost straight cab. Some American oak influence with the sweet coconut and cinnammon. But a background note of violets, which alludes to the syrah inclusion. Plus body: medium plus tannin, but it's velvet-y. Some cassis, plum, a great depth of generic dark fruits. I think this was intended to be an early drinker, and it shows. It doesn't have the great bones of the 389, and I don't think it will go the distance. Not my style, but I guess if you like Napa you'll love this.
1 person found this helpful Comment
Red
9/24/2022 - mkribar Likes this wine:
90 points
Just a classic, varietally correct, not overdone Australian shiraz. Blackberry and cherry on the nose. Decent acid, strong tannins. Cherry, creosote, and violets on the palate.
White
9/24/2022 - mkribar wrote:
Served a little warm, but very clean nose. V light oak, some green apple. Medium plus acid. Speaks more of tassie than south australia.
White
9/7/2022 - mkribar Likes this wine:
92 points
Tasting note after I forgot about the open bottle in the fridge for four days. Rich lemon meringue nose, with some hazelnut/pistachio notes. Orange zest. Medium acid on the nose and a very mouth coating palate. More of the (light) oxidized/nutty pistachio notes. Some whipped cream. Lemon meringue. Orange blossoms.

When I first opened this, I remembered it was much fatter than I was expecting, more topical fruity than the standard Ravines chardonnay, almost unbalanced. But this has really come into its own with a few more days. Definitely almost white-burgundy like (though not chablis-like, which the tasting room suggested). Excellent.
Red
In a sea of soft, fruity Virginia cabernets, this had a nose that really stuck out. It was pyrazine heavy: bell pepper, cracked black pepper, just starting to turn into a cedar/cigar box thing. Cherry as well, with a hint of currant. The wine smelled fully resolved and open for business. On the palate: black tea and sour cherry, less of the greenery. The vanilla and oak is a little prominent for my taste, but not absurdly so. Tannin and acid are both interesting. I think the high petit verdot (around a third if I remember correctly) is acting as a preservative here; beyond the structure of the wine, it adds some interesting spice elements as well. I would say this wine is at peak now.
Red
On pop and pour, this wine had tart raspberries, blackberries, some tar. It's very pretty, albeit not especially complex. The palate has settled down some since the last bottle I opened, so the tannin and acid are less in your face.

I came back to the bottle on day three, and it was really singing. The fruits were purer and more high-toned. There was more complexity and the tannin/acid felt more integrated. Still a great bottle of wine.
1 person found this helpful Comment
White
I had previously tasted this wine at the winery, but wanted to revisit it at a more relaxed pace, over dinner (chana masala). At the start, the nose is quite severe but I think that's just the cold. It opens up to bruised apple, nectarine, lime, and mint--much more complex than I recalled.

The label describes itself as medium sweet, but off dry would be a fair description. Moderate acid. There's more bruised apple and ripe nectarine on the palate; the citrus note is reduced and is in the background. There's a more pronounced chalky minerality to the palate. Surprisingly long finish which features the stone fruit.
White
8/15/2022 - mkribar wrote:
86 points
This is very fresh: lemongrass, lime, grapefruit, and some grassiness. High acid, very fresh, thin body. A bit rounder on the palate. Ultimately this is a decent SB, but just not what the Finger Lakes really does best.
White
This is quite nice. Melon, guava, and grapefruit on the nose; more melon and tropical fruit on the palate. Also some grassy/herbal notes. What really stands out here is the texture: surprisingly round on the palate plus medium plush acid. It's got both density and freshness. Long melon-y finish.
1 person found this helpful Comments (1)
Red
7/23/2022 - mkribar Likes this wine:
91 points
Tasted on day two, after the bottle sat corked on the counter overnight. Blackberry, roasted pork, plum, and herbs on the nose. Some nice varietal character. On the palate, there's some tannins, but they're quite smooth and already integrated. Medium acid. More blackberry/plum, bacon fat, and just a hint of violet. Very varietally correct, and just a really nice syrah for the price.

I liked this better than on night one, which leads me to think these would benefit from some horizontal time. Unsurprising really given the origin.
1 person found this helpful Comments (3)
White - Sweet/Dessert
On the nose: corn pops, guava, honey, caramel. As the wine warms up in the glass, more of the tropical fruit notes come out: more guava, some burnt pineapple, and lychee. Lots of depth and intensity on the nose. Unsurprisingly, the palate is very sweet. Unctuous texture, more burnt sugar/malt, honey, and tropical fruit. A big dollop of marmalade. A solid acid spine as well stops the wine from coming across goopy, though I wouldn't say it's an overly acidic example. Overall, a well made tokay that I would be happy to drink any day.
Red
Tasted after decanting for about five hours. This wine is still very aromatic: red fruit, strawberry, cherry, some fig. Also underbrush, redwoods, thyme, cardamom. On the palate, there's still medium plus acid and tanning--the wine has plenty of structure. More high toned fruit: bing cherry, lingonberry, and some plum. The perfumed elements of the nose show back up on the finish, with notes of cedar, thyme, and fig.

This wine is still in great shape and there should be absolutely no rush to drink it. It's approachable now (with a length decant), but has yet to reach its prime drinking window. Time to bury my other bottles deep.
3 people found this helpful Comment
Red
6/3/2022 - mkribar Likes this wine:
92 points
Right out of the bottle, this had a really pretty nose. Mourvedre being a normally long lived grape, I expected this to be tight-but not at all. Plum, bing cherry, and a sanguine/bacon fat element. Definitely fruit forward but also complex and with depth. 100% on brand for a CA mourvedre. On the palate, it's surprisingly plush: more of the plum, dark fruit, cherry. Still some of the sanguine character but more on the midpalate and finish. Medium tannin, medium plus acid. Just stunning.

On day two, the cherry and plum are still there, but there's a floral/rose element poking out as well. Maybe some more depth on the palate, but otherwise it's largely unchanged.

This reminds me of some of the brighter Dirty and Rowdy mourvedres (though ironically not the Enz, which I always found a little subdued). It has the same brightness, but in a more full bodied package.
Red
2018 Domaine de Chevalier Pessac-Léognan Red Bordeaux Blend (view label images)
5/22/2022 - mkribar Likes this wine:
92 points
Reserved nose, with gravel, red cherry, bell pepper, and espresso. Balanced tannin with good acid--this is already feeling very refined even at this young age. A little mint/oregano on the palate, alongside the red fruit. A little oak presence on the finish, which should evaporate in another few years. Extremely nice.
4 people found this helpful Comment
Red
2018 Château de Fieuzal Pessac-Léognan Red Bordeaux Blend (view label images)
5/19/2022 - mkribar Likes this wine:
91 points
Surprisingly fruit forward: raspberry, strawberry jam, a little grapey. Almost an Aussi-style eucalyptus/mint note on the midpalate. Medium tannin, medium acid. Red fruits and olive on the palate. This will be a nice early drinker.
Red
2018 Château Latour-Martillac Pessac-Léognan Red Bordeaux Blend (view label images)
5/22/2022 - mkribar Likes this wine:
92 points
On the nose: cassis, tomato lead, gravel, oregano, raspberry leaves, moderate oak. A shitload of coarse tannin and medium plus acid. Some espresso, cocoa, and cassis. This is really expressive on the nose, and probably ready to go, but it needs either a decade or a multi-hour decant.
White
5/19/2022 - mkribar Likes this wine:
89 points
Some lees-y cheese character on the nose. Bright acid, tropical fruit/guava. 100% sauvignon blanc. There's some oak on the nose, but I think this needs some time to come into itself.
White
2018 Château Couhins Blanc Pessac-Léognan Sémillon-Sauvignon Blanc Blend (view label images)
5/19/2022 - mkribar Likes this wine:
92 points
Less fruit than the 2018 Ch. Carbonnieux, more of a lees-y character on the nose, along with lemon, kafir lime leaf, and maybe some mango. Tons of minerality on the palate, with medium plus acid and a huge dry extract sensation. 90% Sauvignon blanc, 10% sauvignon gris. I'd love to try this in a couple of years.
White
2018 Château Carbonnieux Blanc Pessac-Léognan Sémillon-Sauvignon Blanc Blend (view label images)
5/19/2022 - mkribar Likes this wine:
93 points
Nose is grapefruit, honey, nectarine. A little grassy as well--lots of sauvignon blanc character on the nose. The Semillon comes in with the rich texture and medium acid. 70% sauvignon blanc, 30% Semillon. Very nice, but I could see this unwinding quite a bit with time. For now, it's a really nice example of a fresh white Bordeaux, albeit with a sturdy texture to back up the fruit.
2 people found this helpful Comment
White
5/22/2022 - mkribar Likes this wine:
89 points
Oyster shell, lemon, nectarine, white peaches on the nose. Very fresh and delicious. The palate has more lemon and minerality, with some bitter orange pith on the finish which adds a little Italian bitterness. Medium body, nice acid. This is very refreshing, and I'm glad to be drinking it on a warm day.
Red
Lots of cabernet character on the nose: jalepeno, mint, bind cherry, some espresso. Very classic. Moderate tanning, medium (+) acid. On the palate, the cabernet character contrasted nicely with the merlot fruit on the palate. Good on day two as well.
Red
On day one (pop and poured), the nose is already open for business. Cedar/eucalyptus, redwood bark, plum, lingonberry. On the palate, there's crazy high tannin, medium plus acid. Lots of structure here. There's also some sour cherry, some of the cedar/redwood, but it's not as complex as the nose. There's not enough body/fruit intensity to back up the structure.

On day two, the nose is a little darker, more serious. It's still heavy on the eucalyptus/redwood/cedar. But the fruit is transitioning to more of a classic zinfandel brambly fruit character. The main difference is on the palate, which has started to fill out. Still a lot of structure, but now the fruit is there to balance it.

On day three, the wine is really starting to show its stuff. Cedar/redwood, black cherry, plum, graphite. The body is flushed out to meet the tannin. You could tell me that this was a very classically made left-bank claret and I would believe you. Great stuff, and it makes me glad I have plenty of the 2013s stored away.
1 person found this helpful Comment
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