Comments on my notes

(30 comments on 25 notes)

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Red
2011 Le Piane Boca Nebbiolo Blend, Nebbiolo
2/9/2019 - Anonymous wrote:
92 points
My first time with this vintage. Similar plums to compliment the nebbiolo cherry like in other vintages as well as and the baking spice notes. A bit more tannic and distinctly feral than the 2012, though not monstrously either. Very good now but probably needs more air than we gave it. Will age in a positive direction for years. These are great wines.
  • pigdaddy commented:

    9/19/19, 8:26 AM - Thanks for the taste of this last night, delish.

Red
2002 Domaine Henri Gouges Nuits St. Georges 1er Cru Les Pruliers Pinot Noir
7/19/2019 - DougLee wrote:
92 points
Opaque ruby color. Fulsome, most excellent nose of earth, raspberry, iodine, plum pits, hyacinth, and ferric notes. Vibrant, iron-laden layers of red raspberry and black cherry fruit fanning out on the palate with a broad platform of dusty tannin and ample acidity. Long finish of sweet earthy fruit cut with craggy stone and grip. Soaring, jewel-tinged fruit and the depth of a quarry. And it will only get better.
  • pigdaddy commented:

    7/22/19, 7:42 PM - your great note inspired me to open a .375 tonight. these half bottles have been especially earthy/animal when first opened, but after an hour plus, the nose & palate are dead-on as described. thanks for the inspiration.

Red
2005 Domaine du Vieux Télégraphe Châteauneuf-du-Pape La Crau Red Rhone Blend
1/17/2019 - pigdaddy wrote:
flawed
corked.
  • pigdaddy commented:

    1/18/19, 2:48 PM - thanks, man, still have 9 remaining but it is no less aggravating. just wanted to evaluate its status at 12 years old. oh well...

Red
2009 Fattoria Galardi Terra di Lavoro Roccamonfina IGT Aglianico
FAIL -- as a PnP. However, night 2 (good>very good), and night 3 (very good) were much more like it. On night one (PnP) this was all about the soil, and toward the end of the second hour, a note of fruit emerged, just a note. The second night was an equal blend of fruit and soil, and by night 3, it was mostly about the fruit, and finish. HOLD, thru 2027. recommended

https://www.ItalianWine.blog
  • pigdaddy commented:

    6/12/18, 1:27 PM - I was just gifted a bottle of this. Do you believe 2 hours in a decanter would optimize it for near term consumption? Or should we really hold for several years? No experience with this producer. TIA.

Red
2013 Uccelliera Brunello di Montalcino Sangiovese
Benvenuto Brunello 2018, Montalcino centro; 2/16/2018-2/19/2018 (Montalcino): (Benvenuto Brunello, 2018, Montalcino) Soil! iron, mushrooms, dried cherry and freshly picked strawberries. After a few minutes in the glass, dried herbs emerge; this is packing quite a lot, on the nose and palate. Acids are high, and consistent with the structure of many of the finer 2013 Brunello wines I've tasted this week. There's a unique flavor running through the middle - words escaped me, I just chose to enjoy it. The finish is long, the color a darker brick red, and the tannins are fine, and lightly sweet. Excellent. 2021-2037+ highly recommended

https://www.ItalianWine.blog
  • pigdaddy commented:

    5/2/18, 7:30 AM - Tim, thanks for the note, received our case today, inspired by your assessment. As we're buying fewer longterm cellar items, it's rewarding to have a preview by someone with similar palate preferences.

Red
2004 Dominio Pingus Ribera del Duero Flor de Pingus Tempranillo
Held since release, this was a PnP, though not necessarily by design. Nonetheless, it worked just fine. The wine is in its secondary stage, with no sign, yet, of tertiary development. That said, this medium-bodied wine is classically built, with plenty of fresh acidity and very fine tannins. While it was nice to see it now, it's clearly going to develop even more complexity; would love to see this in 8-12 years, if I'm being honest. Very little sediment. HOLD.
  • pigdaddy commented:

    2/12/18, 7:51 PM - 2/11/18 double-decanted to take to a restaurant (unlike yours, had thrown a decent amount of sediment); that aeration had positive effect, this was lusty & expressive. have 2 more, will hold one for you & that timeline.

Red
2009 Domaine Bernard Baudry Chinon Les Grézeaux Cabernet Franc
1/5/2018 - brooklynguy wrote:
Lovely showing. The fruit is so lush and pretty, with a liquor type aroma that has plenty of graphite minerality in the background, and is complex and alluring. Well balanced and fresh, really good wine. The thing is, it didn’t stay at this level for 24 hours, it tailed off noticeably, and although it’s possible this means it’s going to sleep, I don’t thinks that’s the case. My guess is this is a vintage that will drink well young, and that it should be enjoyed now.
  • pigdaddy commented:

    1/7/18, 7:17 PM - Precisely our experience tonight also. Absolutely delicious now.

White
2005 Vincent Dauvissat (René & Vincent) Chablis 1er Cru Vaillons Chardonnay
9/18/2016 - drwine2001 wrote:
Last bottle. Full, deep yellow. Quite a bit different than a bottle tasted about 6 months ago. Much richer and rounder with orange tinged fruit and a mouth feel that suggests clay as opposed to limestone. With time and air, it gains more iodine, saline, structure, and focus as Dauvissat wines often do, but it never reaches that optimal point of excitement and tension between the components. Fully mature at this point.
  • pigdaddy commented:

    4/13/17, 8:34 PM - pinpoint to our experience w/last bottle of this; second your maturity assessment. kind to a soft-shell crab w/brown butter & Sicilian capers, though.

Red
2009 Castellare di Castellina Chianti Classico Riserva Vigna Il Poggiale Chianti Classico DOCG Sangiovese Blend, Sangiovese
Oh, dear, this is so good. Not for some time have I had a wine that was able to perform quite this kind of magic trick. When I first poured it, I wasn't so happy with the rather dark brick-red color. Then I took my first smell (the powerful aromas from the carafe dragging me in), and I again was not happy - beet root, red currants, etc. WTF, is this Napa? So I let it sit as I checked on it each 5 minutes, and by the 20 minute mark it began to change. Lots of bright citrus character, with just the inkling of red fruits somewhere in the dark chasm. I was perplexed: at first this had nothing to do with CC at all. Nothing. But by the 30 minute mark, ferrous clay, hot stones and dried brush bit at my lip. Dinner was nearly finished being prepared, so I checked again at the 45 minute mark - whuttha? Chianti Classico appeared, front and center. WOW! I bit my lip, and I crossed my fingers it would continue in this direction, and did it ever. Blood orange aromas pierced my nose, rich leathery cherry notes urgently drew me in, closer and closer, until I yielded and had to taste. Wow, THIS is CC! Honestly, every single time I went to take a sip with my meal, this offered up some new thing, some unique thing for me, as if to play with my mind. And I admit, it did. I didn't only yield, I swore allegiance. This is some kind of wine, and I'm glad I broke my mid-week rule of sticking to $15-$25. If I see any/case for sale, I'm on it like greased lightning. At the 90 minute mark, I am a broken, but very happy man, my mind, quite spent; I'm wearing a bewildered, ear-to-ear grin. 13,5% abv., highly recommended. Absolutely drink now. Miss nothing.

Served non-blind; trace sediment.

https://italianwine.blog/
  • pigdaddy commented:

    1/29/17, 8:40 PM - we are loving this & several other '09's right now. still want to get up with you!

Red
2015 Tenuta delle Terre Nere Etna Rosso Etna DOC Nerello Blend, Nerello Mascalese
{winery visit} Tasted along with all of the 2015 Cru wines, this is very nice, but lags behind the epic 2014; classic build, avg structure and length. It's the Etna Rosso you already know and love.
recommended

https://italianwine.blog/
  • pigdaddy commented:

    12/23/16, 9:49 AM - WS - I'm getting ready to commit to this for our son's restaurant. Is it ready to go, or will we need to sit on it for a bit? Projected longevity?

  • pigdaddy commented:

    12/23/16, 3:59 PM - sounds like 2 cases for me & 8 for the restaurant. thank you sir!

Red
2004 Mocali Brunello di Montalcino Riserva Vigna delle Raunate Sangiovese
12/8/2016 - Tim Heaton wrote:
Disappointing; I blame the excessive use of oak for the lack of freshness. Darker ruby than I prefer, not as bright as I'd have liked, either. Aromas are subtle, with the wood acting as a mask for the earth and fruit characteristics I know are in there somewhere; they never really do appear, not even on day 2. Med+ body, with darker aromas and flavors, even if the extraction level is within bounds. At the end of the day this lacks freshness, life, and as I have 3 more remaining, I hope it's just and off bottle, though I kind of doubt it. 14,0% abv. Next one in 3-5 years.

Audozed 2 hours, served non-blind across two days.

https://italianwine.blog/
  • pigdaddy commented:

    12/9/16, 10:59 AM - we find this cuvee too oak-driven for our tastes & have moved away from this producer after the '01, your report supports this assessment. great trip to Sicily, will report soon. p.d.

Red
2006 Tenuta dell'Ornellaia Le Serre Nuove Bolgheri Red Bordeaux Blend
Hmm, in 2010 I said I'd lay it down for 2-3 years, but here it is 5+ years later and this is still nowhere close to ready. In that unwieldy spot just inside of its new secondary skin, this continues to show the structure and stuffing to go the distance - so let it, it's good now, but very good+ later. HOLD. 14,5% abv. (resolved). recommended, drink thru 2028.

Double decanted 2 hours, served non-blind 5 hours later. Too much wine for Prime filet, ribeye steaks would have been a better match.

https://italianwine.blog/
  • pigdaddy commented:

    8/20/15, 3:11 PM - Early on, this was pretty and opulent; our last bottle (11/14) was tight & not showing much. Thanks for the update, still have 8 bottles & would rather wait 'til it emerges from this closed state. Would you project the time line?

Red
2007 Domaine Grand Veneur Châteauneuf-du-Pape Red Rhone Blend
2/5/2015 - Tim Heaton wrote:
{1,5L} Delivered its price-point, but no more than that. At times weedy, thin, and other times, chunky and rustic. Held since release, and glad to have made room in the cellar. These 'qpr' wines, based largely on points/perceived value are, perhaps, necessary steps on the road to enlightenment; fewer wines of better quality, 2015 and beyond. A decent food wine, but more of the bistro house-wine variety than anything else. The sheen of its youthful exuberance has faded - only a ghostly, sad figure remains. Drink now, not getting better.

Aerated to decanter, removed a fair amount of sediment and returned to bottle after 2 hours, serving non-blind 4 hours later.
  • pigdaddy commented:

    2/12/15, 5:10 PM - Hey WS, I wonder if maybe this saw too much air, even for a mag. As you noted, like this producer for quality/price, but I've been consistently disappointed at their aging prowess. Bet "07 vintage accentuates that. Or you should have served it with sushi.

Red
2005 Château Rol Valentin St. Émilion Grand Cru Red Bordeaux Blend
11/30/2014 - StefanAkiko Likes this wine:
91 points
2005 St Emilion, Alsace and Stickies (M.E. home, Umeå, Sweden): Non-descript, very tight nose.
On the palate it's SA-TANNIC. This is rich, well structured, built to last but yielding absolutely NOTHING this evening.

Would be most interesting to learn what comes out of this btl after some 15-20 yrs.
  • pigdaddy commented:

    1/5/15, 10:47 AM - What was your bottle preparation, decant, oxygenation? I've been wanting to try one of these, but now I'm scared, both of premature exploration AND my own life expectancy! Thanks, pd

White - Sparkling
2007 Domaine Huet Vouvray Pétillant Cuvée Huet Brut Chenin Blanc
11/9/2014 - pigdaddy wrote:
90 points
floral & peachy nose; med bodied w/moderate but persistent creamy mousse; tangy white orchard fruits, fine filigreed minerals, med-dry finish w/pleasant acidity. good qpr.

white clam pizza w/roasted fresno chile; little gem salad w/avocado & spice-roasted delicata squash, buttermilk caesar dressing
  • pigdaddy commented:

    11/9/14, 12:56 PM - Yes, clearly several more years to optimal spreading of the wings.

White
2010 Domaine Huet Vouvray Sec Le Mont Chenin Blanc
8/23/2014 - pigdaddy wrote:
91 points
gorgeous platinum gold; reticent aromatically, w/lemon-lime zest, ginger, limestone powder; med - bodied; slightly sweet on entry, citrus curd, tart, tangy & mineral; as it warms, sings w/food. excited about its future.

grilled spice-crusted nc triggerfish in avocado-tomatillo sauce; "stew" of summer squash, okra, pienolo tomato & hatch green chile; garlicky roasted rosegold potatoes
  • pigdaddy commented:

    8/23/14, 9:38 AM - hey jerwin, hope you acquired some of these '10 Huet secs; they're all tremendous.

Red
2004 Dominio Pingus Ribera del Duero Flor de Pingus Tempranillo
6/28/2014 - pigdaddy wrote:
93 points
decanted one hour. deep, dark red, garnet at rim; opulent olfactory impression : sweet, intense mulberry, blackberry, charred oak, cocoa powder; full-bodied; rich, ripe palate impact but neither cloying nor syrupy, extracted black berry & plum fruits, charcoal & granite, voluptuous w/sweet fine tannins & decent acidity. second of six, purchased on release, my guess is most enjoyable at this stage & through the next five years.

grilled leg of lamb, olive jus; farro salad w/wax beans, chioggias & basil; arugula w/gaeta olives, feta & sungold tomatoes
  • pigdaddy commented:

    6/28/14, 2:03 PM - both of you gentlemen may have a better sense of the evolutionary potential of this particular bottle; if you have greater insight, would welcome your perspective.

    jerwin, worry that you may find it a bit more robust than you seem to enjoy, at least at this stage. will be curious if you crack one to hear your take. your cellar is colder than mine as well (mine runs 55 - 57 degrees year-round).

    w/s - as believe you have one bottle, would certainly give it more time, because even at 9+ years, this is still more on the primary side; needs big food.

Red
2009 Turley Petite Syrah Pesenti Vineyard Paso Robles Petite Sirah
6/26/2014 - Matt T wrote:
90 points
Whenever I leave town, my wife seems to gravitate towards opening Turley Petite Sirahs. This is the second incident involving premature opening of a Turley Petite in a few months and I will have to resort to hiding the rest to avoid another mistake.

Great structure and complexity, but not nearly ready. Needs at least another three years.
  • pigdaddy commented:

    6/26/14, 6:56 AM - Give the poor woman her designated section to pull from!

White
2002 Domaine / Maison Vincent Girardin Corton-Charlemagne Corton-Charlemagne Grand Cru Chardonnay
5/1/2014 - VTCellarDweller wrote:
89 points
I had been saving this single bottle for several years waiting for just the right occasion. It was taken from the cellar at 50F and opened for 30 minutes to air at room temperature before serving with a warm potato-leek soup as a first course we shared with wine loving friends. The color was lovely and there was an enchanting delicate floral aroma. But, in the mouth, it just fell flat. The lovely play of flavors I anticipated were AWOL. It seemed almost lifeless. Our guests were polite and called it quite nice, but it was a huge disappointment for me. It did not seem flawed; I don’t know if it was past prime, or just not that special to start with.
Fortunately, all was not lost. The main course of veal saltimbocca with polenta and wild mushroom sauce was accompanied by a magnificent 1952 Borgogno Barolo. The finale, a 1971 Coutet served with ripe red Bartlett pears, a Vermont Blue Cheese from Sugarbush Farms, and hand made goat cheese caramels was sublime.
  • pigdaddy commented:

    6/17/14, 11:06 AM - So I've got the next to last bottle of this lined up for a first course accompaniment for Sat. (marinated jumbo lump crab w/bacon, avocado & pickled sungold cherry tomatoes). Have you had previous examples that showed better, or was this one just low acid, reflecting the ripe, fat nature of some of the '02's? This is one of our few remaining of that vintage besides several Chablis, so we'll see. I know we won't have nearly the follow-up bottles that you enjoyed!

  • pigdaddy commented:

    6/17/14, 4:09 PM - will do, thank you.

Red
2004 Calabretta Etna Rosso Etna DOC Nerello Mascalese
Fantastic. Dark garnet, lively reflections. After a 3 hour Audoze, this was ready to go. Such energy on the nose, with vivid aromas of cherry, riverbed, spice, red licorice, herbs...and another dose of minerals, just because, and all of it on a canvas of dried tobacco leaf. The medium-bodied palate is graceful and fresh; it's every bit as detailed as the nose. As if I'm reaching out and picking the cherries right off the tree. A bead of cool, sweet raspberry juice flows right through the middle. Lively acids, very fine tannins. Shows great structure, balance. First of a case, and already sourcing another. Huge win here, folks, just huge. highly recommended, 14,5% abv, now thru 2022

* be sure to give this some air, it really pops at the 2 hour mark

https://italianwine.blog/
  • pigdaddy commented:

    5/25/14, 8:53 AM - That is the kind of enthusiastic note that really makes me want to search out a particular wine. Jerwin's endorsement on top is another validation. Is this current release? Who is the national importer?

  • pigdaddy commented:

    5/25/14, 9:10 AM - Thanks, gentlemen. Searching it out locally first - we have a strong local distributor for Polaner.

Red
2009 Chilean Wines Company Pinot Noir Villagolf Eagle Villagolf Vineyards Maule Valley
A Chilean faceplant of proportions.

Nose sent my face grimacing from the horrid announcement of unripe PN. No oak.
Hell on Earth palate. A sour sour sour wine. Thorny acids that have nothing to do with the fruit. The alcohol is pretending it's in a too strong Screwdriver based on really poor vodka. Not for those sensitive to the taste of EtOH in wine. Actually, not for anyone interested in wine. Hmmm... Just simply not for anyone!

The result of a desire for short-term-money over ruined long-term-trademark-building? Maybe? I will never look twice at this company's wines ever again.
Avoid! Shun! Yuck!
  • pigdaddy commented:

    4/2/14, 2:54 PM - How did you really feel about this bottle?

White - Sparkling
2000 Dom Pérignon Champagne Champagne Blend
It's been nearly 5 years since I last tasted this wine, and time has been kind, generous even. In a very good place at the moment, with no immediate threat of decline. Truth be told, I'm temped to use exclamation points (gasp) this was so good. With 30 minutes of air, this proved an exceptional blend of creamy, nearly plump apples, spice, chalky minerals and roasting nuts; each taste better than the one before. The tension, and focus offered here proved a terrific counter point to the gently softened, lightly spiced fruits. My only regret is that this was not from magnum. The one to open while the more age-worthy Doms are sleeping. highly recommended, thru 2019
  • pigdaddy commented:

    2/8/14, 8:18 AM - opening one of these tonight - did you pop and aerate for 30 minutes before pouring?

Red
2010 Antonio Vallana e Figlio Spanna Cuvee Bernardo Vallana Piemonte DOC Nebbiolo
This was decanted for 3 hours after a 4 hour slo-ox and served with a béchamel, porcini, and tomato lasagna. The robe was a slightly dull medium red with a light rim and no browning. On first pour, there were faint floral, earth, and tarry notes. With the first taste, I was met with a wall of tart red fruit and tannin that took another hour of swirling in the glass to crack open. The richness of the sauces helped to mitigate the dominating structure but this wine would be totally unlovable by itself at this very early stage.
It is a more muscular expression of Alto Piemonte Nebbiolo than the wonderfully elegant 2004 Gattinara which is just starting to show itself. The Bernardo reminds me very much of all those extraordinary bottles of 1964 and 1967 Montalbano, Campi Raudi, and Traversagna that I drank regularly in the 1970s at a much too early stage. This wine seems very much in that tradition and will reward the patient collector with the foresight to lay down a few cases at these absurdly low prices. Trying to put a numerical score on this wine now is meaningless; it will be another 4+ years before the potential even starts to emerge. In the interim, drink the 2010 Spanna Colline Novaresi and 2004 Gattinara that are available.
If you appreciate the pure traditional expression of Nebbiolo and are of a patient sort, do not pass this wine up.
  • pigdaddy commented:

    1/6/14, 10:16 AM - I was very intrigued by your earlier endorsement of the 2010 Vallana Spanna as well as this one. And we are always on the lookout for nebbiolo that doesn't break the bank, or necessarily require 15 years+ to apogee. If you know the importer, can you share so I could see if this is in our market. Happy new year & many thanks.

Red
2007 Domaine les Pallières Gigondas Les Racines Red Rhone Blend
12/29/2013 - pigdaddy wrote:
89 points
decanted one hour. still deep purple w/ruby glints in core; fig compote, black fruits, dark stony minerality; med-full weight but not goopy; mission figs, spiced damson plum conserve, a bit of smoky bacon fat w/pronounced mineral streak, fine-grained tannins. the always intriguing variable of different bottles & where your palate might be on a given day, this bottle seemed to be less effusive than previous & maybe in that transition stage from youthfully exuberant to moderated middle age status. 4/12, purchased on release.

pan-roasted Brinkley pork chop, applejack glace; warm kohlrabi "slaw" w/bacon, thyme & coriander seed; gigante bean stew
  • pigdaddy commented:

    12/29/13, 1:30 PM - I would go with your strategy (!) & see how you feel after that bottle in '15, when I'm guessing it will be at peak. the pork chop really made this bottle sing, tempering those fine-grained tannins, but I wouldn't see this bottling as a particularly long-lived example.

Red
2005 Kistler Pinot Noir Sonoma Coast
9/26/2013 - pigdaddy wrote:
88 points
dark garnet, lightening ruby at rim; cherry confiture, molasses, dusty wild herbs; full-body, sappy; robustly black & red-fruited, mostly cherry, but also some plummy qualities, some cola & baking spice, spiritous, sweeter than the last bottle on the finish. final bottle, probably deserved a better food match as dinner accentuated the heat in the finish.

grilled swordfish on little "stew" of Italian sausage, butterbeans & confit tomatoes; crispy-cumin-roasted okra; tomato marmalade aioli
  • pigdaddy commented:

    9/26/13, 7:30 AM - Hey, W-S,

    We are at the coast for two weeks; packing a couple of cases of wine in advance without certainty about what we'll eat, limits the choices. We had a '07 Kistler Vine Hill Chard that I considered, but felt the meatiness of the fish & the tomato elements might like pinot better. That said, white would have been a better choice, although I suspect something with more acid, and a friendlier grasp of the vegetative & slightly spicy elements of the "stew' would've served us better.

    PS You might appreciate that my wife is using a bottle of Donnhoff Oberhauser Brucke to roll out her pastry for the tomato pie we're having for lunch since there's no rolling pin here at the beach house.

  • pigdaddy commented:

    9/26/13, 10:41 AM - So I mis-replied to your earlier query. At the coast for two weeks, with a couple of cases selected to, hopefully, pair with appropriate seafood. Thought the pinot would work with the meatiness of the swordfish grilled over mesquite, but the spice & vegetative nature of the accompaniments weren't pinot - friendly. Considered an '07 Kistler Vine Hill Chard, but the last bottle was showing a lot of oak, also not so complementary with the spice/tomato/vegetable profile. Probably better off with the Loire white, but only have one with us.

  • pigdaddy commented:

    9/29/13, 7:16 AM - Thanks for the tip, I'm a fan of Cazin's wines & will seek this one out.

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