Tasting Notes for pigdaddy

(483 notes on 413 wines)

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Red
8/1/2020 - pigdaddy wrote:
91 points
early on in wine path of discovery, came to savor Savoy Vyd. pinot w/Ted Lemon's vintages, feel like this expresses the vineyard well; served at just above cellar temp, bright & expressive, lovely balance, just a bit of 'chew' on the finish, this penultimate bottle is delightful tonight. if you prefer that stage where dark-skinned wild cherry & boysenberry fruit is still in the forefront, it's drinking now w/several years to go at this stage. a rewarding bottle on a muggy night.

grilled chicken thighs, chanterelles & silver queen corn, arugula & tomato
White
7/29/2020 - pigdaddy wrote:
93 points
decanted 30 min, brilliant wheat straw color; nose is saltine & tidal pool, intense citrus peel; mid-weight; citrus-dominated, w/salty rocks & superb length, entering its best window. superlative w/dinner! this is why we cellar chablis. evolved positively over several hours.

nc black sea bass, warm today-harvested chanterelle & corn salad w/arugula & basil in creamy lemon vin; crispy crushed rosegold potatoes
Red
7/28/2020 - pigdaddy wrote:
90 points
decanted & relished over several hours, more aeration might've yielded different results but this is impressive aromatically from the start; wild herbs, underbrush & complex crushed wild raspberries; mid-weight; intense dark-berried fruit, elevated & sublime, dried savory herbs & fine underpinning of tannins, solidly balanced; likely in its plateau for the next 5 years, it seems.

at one point in this wine's development, wondered if purchased too much; this bottle's evolution has comforted that concern.

black peppered pan-seared pork chop, creamed corn; arugula salad w/cherry tomato vinaigrette & shaved parm
2 people found this helpful Comment
Red
7/25/2020 - pigdaddy wrote:
90 points
decanted off modest wispy sediment, followed over 3 hours. deep cranberry red; moderated aromatics over 1st hour, then turned soil, bramble leaf, plum compote; med+ weight; notably earthy initially, evolved to dark plums & wild berries on top of the soil notes, concentrated & more on the savory side of the spectrum, entering drinking window, w/excellent balance & savoir faire; remained lively throughout.

pan-roasted chicken thighs; butterbeans, sweet corn & chanterelles
1 person found this helpful Comment
Red
7/22/2020 - pigdaddy wrote:
92 points
decanted. this has turned out to be one of my favorite of the (admittedly limited) successes of this vintage; wasn't enamored early on its life, but it's joyful tonight & true to form; aromatic, figgy, still good tannins.

bison green chile cheeseburger; tomatoes w/olive oil & sea salt, sweet corn
Red
7/12/2020 - pigdaddy wrote:
decanted one hour, massive sediment, but had it standing for several weeks, helping deliver a clean bright pour...

alas, notable v.a., that never fully dissipated; a pruney, stewed fruit aromatic that indicated abuse at some stage before my ownership. here's the lesson: 95% of my cellar has been acquired at release & stored well. this bottle, generously gifted, came to me 5 years after release, making me question its provenance.

or it just could've been a disappointing example.

bucatini bolognese
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Red
7/11/2020 - pigdaddy wrote:
decanted one hour, wide exposure decanter. loamy & spicy nose at outset, hour 2, expressive sweet & pretty dark cherry arrives; unexpected blast of ripe sour cherry fruit on initial palate, then dusty & dry counterpoint. typically for young nebb, this became astringent on the gums w/more air.

right now, the fruit is there to still provide considerable enjoyment; other drinkers seem to have variable results; today is a fruit day, if one believed in that influence. 5 of 12, will enjoy sooner. gratifyingly good w/the food

white pizza w/grilled corn, provolone, guanciale, serrano chile
1 person found this helpful Comment
Red
2015 Ridge Geyserville Alexander Valley Zinfandel Blend, Zinfandel (view label images)
7/8/2020 - pigdaddy wrote:
90 points
decanted & enjoyed over several hours, a solid, very balanced Geyserville that shows restraint at this stage, which has often led to longer-lived versions in my experience. 3 - 6 years onward for sheer delight, will last well beyond that.

crispy crushed rosegold potatoes, chorizo, fried eggs, Kellogg breakfast tomato, pimenton aioli
7 people found this helpful Comments (3)
Red
7/7/2020 - pigdaddy wrote:
89 points
lots of nebbiolo for the $, with a midterm window of reward; youthfully dry after time in the decanter.

zucchini 'noodles', mild pork sausage, marinated sungold tomatoes & red onion, pecorino
1 person found this helpful Comment
Red
7/3/2020 - pigdaddy wrote:
89 points
last bottle was 2014, remarkably little advancement since; slow o one hour, decanted & plowed into. certainly a wine of place, oak inflection on a heightened dark red fruit nose; fairly intense palate. Tim Heaton's note below captures the best aspects of this, the tannins on my bottle were grittier & more espresso grounds in character. agree on nearer term consumption.

amazing with the pizza: frà mani spicy soppresata, gorgonzola, red onion.
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White
7/1/2020 - pigdaddy wrote:
89 points
platinum gold; dominated by lemon/citron on nose & palate, the balance is out of whack, lemon marmalade, lanky acids; better as it warms but still monochromatic; all this acid was helpful w/rich flavorful food, but ultimately oppressive on its own (& consider myself a lover of higher acid wines).

nc shrimp, Anson Mills grits, bacon, chanterelles, cherry tomatoes
Red
6/28/2020 - pigdaddy wrote:
90 points
decanted, in this instance, minimal sediment; first since 2014. solid crimson, showing faintly auburn at the edges; expressively black cherry at the outset, musk, soil & forest floor later; mid-weight; again, dense & cherry - driven to start, then evolves to caramelized mushroom, sour cherry, brown spice, dry dark fruitskin acids. mature, perhaps drifting downward, but still quite good at 17.

crispy-skin chicken thighs w/harissa rub; roasted rose gold potatoes, wilted romaine & sun gold tomatoes
1 person found this helpful Comment
Red
6/26/2020 - pigdaddy wrote:
92 points
decanted one hour+. it is an interesting paradox to find a wine such as this, well-constructed & fully representative of the best technique & winemaking, throughout the process. but I no longer love wines like this, as special as it is in terms of capturing the vintage & reflecting the house's approach to winemaking. the alcohol shows, it's not brutal but notably present; the grenache fruit is very sweet, strawberry, cherry, clean yet almost candied; tannins fully resolved, lots of depth, tho soft & low acid on the finish. many folks will love this, no longer in that group. so why 92? arbitrary scoring to reflect the well-made process; just not my style so much these days. it was good w/dinner.

grilled bone-in pork chop, rose gold potatoes, crispy & garlicky; grilled zucchini w/sungold tomatoes, chanterelles & flageolets
White
6/23/2020 - pigdaddy wrote:
94 points
decanted a bit more than one hour, brilliant burnished pale gold; nose is saline, talcum, pearskin; med body, a bit sinewy; intense & boney palate, structured, fulsome & very long, outstanding lengthy finish, a bit citrus rind & consciously mineral. how fortunate to enjoy at this stage in its evolution, with two more remaining.

edit : important to note, at 2.5 hours in decanter, this is ripping good.

black sea bass on creamy ragôut of stunning chanterelles w/flageolets, gold zucchini & sungold tomatoes
Red
6/16/2020 - pigdaddy wrote:
90 points
decanted one hour. stylish & elegant, in the early stage of expressing it's destination; still learning these Etna reds, whether they will evolve, into what?, this one is showing nicely, balanced between fruit, soil, mineral w/tannins underplayed & acids in check; hard not to like at the table.

crispy skin pan-roasted chicken thighs, 1st of the season, picked this morning chanterelles in a creamy little stew w/capers & ham; roasted broccoli w/spring onions & Calabrian chilies
1 person found this helpful Comment
Red
6/15/2020 - pigdaddy wrote:
93 points
decanted 30 min. well damn, this is just as delicious as the last one 16 months ago; those notes apply, but are amplified by tonight's bottle's expressive & engaging profile, just quivering with crisp & definitive red wild cherry, crazy evocative aromatics & bright long finish. on an uncommonly cool & rainy early June evening, hard to beat & in peak form.

orecchiette all'amatriciana
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Red
6/14/2020 - pigdaddy wrote:
89 points
a 89 on its technical mechanized merits, here's an prime example of the stage of my buying that was based on hype vs experience. such an intense example & not identifiable as cndp, but not wholly unpleasant with its accompanying weirdly casual food, nor as hot as expected; cloying on its own. last one.

griddled pork burger w/roquefort & chipotle ketchup, baked GMS beans w/maple & lemon
1 person found this helpful Comment
Red
6/12/2020 - pigdaddy wrote:
91 points
decanted 30 min, consumed over 2.5 hours. still quite deeply colored tho clear pale ruby at the rim; vintage typical opulent nose of very ripe black fruits, currant/cassis, loam, sweet oak notable as an emphasis; med-full body; suave & supple now, black fruits, mostly plum, black cherry & currant, subtle herbaceous note on the finish, moderate acids, tannins resolved.

winemaker Tony Soter imprint is clear, always good aromatics & balance. because this was my last bottle, will suggest it was at optimal peak, but actually liked it a little better a few years ago.

grilled lacquered prime ribeye w/first chanterelles of the season; grilled asparagus, baked potato
Red
6/11/2020 - pigdaddy wrote:
90 points
decanted & consumed. deep ruby, fairly open aromatically from the outset, fresh & floral, elevated, w/sandalwood spice, musk after an hour or so; med. weight; lots of cherries in the market today, so imprint already in place - this is ripe red cherry, decent tension, became firmer over time; optimal zone is a couple years out. food was fat & earth, not especially seasonal, but very fine wine accompaniment.

crisp pan-roasted chicken thighs; bacon fat-roasted hakurei turnips w/sherry vinegar & pomegranate molasses; GMS beans
Rosé
6/6/2020 - pigdaddy wrote:
89 points
deep copper, full of fruit but balanced & joyous, acids are mild, so expect to blast through these. will serve it’s purpose well w/this season’s food.

grilled swordfish, lemon-chile aioli; butterbeans & jasmine rice, sungold tomatoes, feta
Red
6/5/2020 - pigdaddy wrote:
89 points
decanted & consumed over several hours. engaging from the outset, lots of very red early season sour cherry, nose gets more asphalt & loamy after 2 hours; crunchy red fruits, ripe blackberry & the acids those convey, tannins are moderated but oak-inflected; drink over the near term.

spring onion pizza w/shaved guanciale, panna
White
5/31/2020 - pigdaddy wrote:
90 points
second sample from mixed cs of '18 chards. these are solid. youthful high acids, solid underpinnings.

black sea bass, lemon-sumac cream; butterbeans, shiitakes, sungolds
Red
5/29/2020 - pigdaddy wrote:
92 points
decanted 3 hours, brought to ambient temp 30 min. limpid dusty red to brass rim; confit plum & red florals with air & warming; bright warm spice note mid-palate; w/more air, the aromatic electric glee when nebbiolo is on; the tannins & acids firm up considerably on the end, with notable warm spice, still there's good tangy red-skinned fruit energy underneath. is this close to, or at peak?

man, feel like non-blind bias wants more from red label, really emphasizes still a novice drinker when it comes to Barbaresco. first two from this case seemed disjointed & uncertain; this one more in sync & intermittently scintillating & intriguing as it moved around. early evening, with the pasta, it was excellent.

bucatini in veal sugo, guanciale, rapini
Red
5/26/2020 - pigdaddy wrote:
92 points
decanted for sediment. deep garnet, slight paling edge, but still youthful color; evocative leaf & wild herbs nose, fresh intense mashed berries; med+ body; excellent synergy of fruit & weeds, dry wild small-berried fruit, acids(!) & tannins in the pocket.

extra good bottle tonight. thanks to recent drinkers for encouraging re-visiting this vintage. closer in style & presentation to the earlier wines from Beaucastel, going way back, that made me a lifelong buyer. I think it's at its best now for my taste.

slow-cooked pork shoulder w/flora de mayo beans
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White
5/26/2020 - pigdaddy wrote:
92 points
bright, citrus-driven, elegant & long; balance & drive for evolution, but I no longer gamble, even as this producer has been more successful at avoiding premox than some.

nc b-liner snapper, lemon sabayon, sugarsnap peas, spring onions & radishes w/mint & chile
Red
5/19/2020 - pigdaddy wrote:
91 points
decanted 2 hours. color still fairly deep; turned soil & leafy, ripe-ish & warm nose; shows more dark-fruited, black plum than last one. would pair differently next time.

pan-roasted chicken thigh, schmaltz seared asparagus, potato gratin w/tallegio & spring onion
Rosé
2018 Tenuta delle Terre Nere Etna Rosato Etna DOC Nerello Blend, Nerello Mascalese (view label images)
5/17/2020 - pigdaddy wrote:
89 points
some bottles of this vintage have felt a bit shrill, acids emphasized, probably improperly utilized as an aperitif. this evening, not too chilled, an exuberant accompaniment to zippy food, substantive & delightful.

fat nc shrimp w/garlicky harissa, pearl couscous, sheep feta
White
5/16/2020 - pigdaddy wrote:
88 points
defines a 'table wine', easy to like w/ amenable tangy orchard & citrus fruit, fairly lively, plays supporting role w/food as expected. time to drink.

seared nc black bass; roasted fennel, spring onion & asparagus; citrus vinaigrette
Red
5/14/2020 - pigdaddy wrote:
89 points
decanted one hour. presents typical Felsina ccr as far as color & nose; warm red & dark berries, a bit of a cooked jam profile, more accessible than most at six years; tannins are tinny & diminished, softer acid profile. believe this one is currently consumed sooner. still in character & fine but tonight, not the best vintage

pizza amatriciana
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White
5/13/2020 - pigdaddy wrote:
90 points
wheat straw-colored; mostly citrus zest, lemon oil nose; mid-weight; lots & lots of citrus, stinging acids, really stimulating & exactly what I want to drink in this season.

encouraged to buy a mixed case of '18's by enthusiastic posts on Walter Scott chards, this is the first one after arriving 2 weeks ago; really jazzed by this entry level version.

nc shrimp risotto with asparagus & spring onions
Red
5/12/2020 - pigdaddy wrote:
having enjoyed another '07 Gigondas last week significantly more than anticipated, gave this one a try; believe it is trace affected by tca. not rated.
Red
5/9/2020 - pigdaddy wrote:
94 points
decanted one hour. superb tonight, both aromatically & on the palate; terrific equilibrium given the heat wave late that year; in plateau, a treat now & forward.

grilled bone-in prime strip w/roquefort-miso butter, grilled asparagus, 2x baked potato
Red
5/7/2020 - pigdaddy wrote:
90 points
decanted for modest sediment. in very good shape & way more enjoyable than my preconceptions; ripe juicy & kirsch-inflected w/enough mineral & substance from syrah. fully mature, may last longer. best at closer to cellar temp.

pork burger w/roquefort & grainy mustard; roasted spring turnips, escarole & lemon chile crisp
Red
5/6/2020 - pigdaddy wrote:
90 points
decanted & enjoyed over several hours. crystalline, dark cranberry red; pretty & correct nose, subtle baking spice, plum eau de vie, delicate florals; mid-weight; crackling dry red fruits that expand over time, Ocean Spray original, fine steady tannins. not especially complex but a swell bottle of nebbiolo. this cuvée is good now but will be a great weeknight accompaniment in 4 - 5 years.

tender local broccoli rabe, homemade fennel sausage, cranberry beans, shaved pecorino
Red
5/5/2020 - pigdaddy wrote:
88 points
it's clear from other's recent notes my tolerance for tannins is greater, or it's just OG burned out palate; decanted & enjoyed for its generally greater accessibility out of the gate, relative to some recent vintages; nose is open for a couple hours; decent fruit, usual espresso bean tannins, tho a little less grip than some; not there yet but will be better drunk sooner. as per usual, better w/food.

penne, crispy pork shoulder, cranberry beans
Red
5/2/2020 - pigdaddy wrote:
90 points
decanted, same notable fine silt sediment. delivering on all counts, much like the bottle six months ago; great color, entrancing aromatics after about 1.5 hours in the decanter; weedy & black currantey (sp?), fine-grained but still relatively persistent tannins, a good long rewarding drink. like it at this stage.

baby butterbeans w/green garlic & white turnips, crispy pork confit
1 person found this helpful Comment
Red
2014 Tenuta delle Terre Nere Etna Rosso Etna DOC Nerello Blend, Nerello Mascalese (view label images)
5/1/2020 - pigdaddy wrote:
88 points
decanted, just because. as described by all recent tasters, raspberry & charcoal, modest gritty tannins; more primary initially, then tart & tangy over time.

this has been a good value choice since recommended by a knowledgeable drinker & will continue to be although the core of fruit right now doesn't seem in balance for significantly longer. that said, what a good drink for cheap $. esoteric food match was surprisingly successful.

black bean & carnitas burritos w/pickled ripe jalapeños & chipotle salsa
1 person found this helpful Comment
White
4/29/2020 - pigdaddy wrote:
92 points
decanted & followed for 3 hours. medium gold, visually sound (!), a bit more exotic example aromatically; it's slightly lush but so typically 'Forest', truly delightful mineral, stones, citrus skin & good acidity for this vintage, long.

bought/own more "la forest" within Dauvissat portfolio; appreciate all, but this remains my favorite cru; will drink remaining 2 soon as extra enjoyable now. purchased on release, every '09 has been great at the table.

nc speckled trout, blood orange, ginger, chive beurre blanc; local rapini w/house-cured guanciale (blood orange represents quarantine back of the bin discovery)
2 people found this helpful Comment
Red
4/28/2020 - pigdaddy wrote:
86 points
some funky pasture notes on the nose; ripe & concentrated high-toned dark red fruits, rustic scrape-ey tannins. food essential to enjoyment, more positive w/fatty stuff.

sunny- side up quail eggs, hot soppressata; escarole hearts, gorgonzola ranch
White
4/26/2020 - pigdaddy wrote:
91 points
two years since last one. notable positive evolution since then, but even more so in the glass tonight; still pale straw, more aromatics as it warms, mostly restrained citrus & pear skin; elegant & quite wonderful lemon, faint touch of bitterness & a steely mineral spine; should continue to be genuinely pleasurable; don't have experience with aging these but a solid showing tonight encourages holding.

crispy triggerfish w/lemon anchovy brown butter & capers; roasted romanesco & Treviso
Red
4/23/2020 - pigdaddy wrote:
89 points
crunchy red fruits, leaner than the two prior vintages, but think this makes it more amenable to a broader spectrum of dishes; decanted & consumed over several hours, it stayed bright & crisp all the way, frappato shows most.

Marcella beans, tuna conserva, Treviso, olives & feta
1 person found this helpful Comments (2)
Red
4/19/2020 - pigdaddy wrote:
90 points
Sunday night singleton, uncomplicated but still quite youthful brandied black cherry, pomegranate molasses sweet/tart; 5 years since the last one & with no expectations, an enjoyable surprise 'til the last drop.

pan-roasted chicken thighs, button chanterelles, escarole, polenta
Red
4/18/2020 - pigdaddy wrote:
93 points
decanted 30 min, enjoyed over several hours. limpid garnet, some ambering edge; nose kind of turgid, but attractive first hour, but man, does it kick in at 2+hours, kind of exotic incense, musk, baked berries; svelte for warm vintage; fruit still of the warm redcurrant, wild sour cherry vein, with air, the tannins become less charming. still, a real pleasure & better than the last one, predictably good w/a predictable pasta. next to last of 6, purchased on release.

penne w/homemade hot Italian sausage & local broccoli rabe
1 person found this helpful Comments (2)
Red
4/16/2020 - pigdaddy wrote:
89 points
decanted, extra purple; somewhat coarse woody nose; warm vintage ripeness, blackberry-driven tangy sour acids, commendable w/robust food but wouldn't seek out

lamb meatballs w/tomato sauce & sheep's milk feta, pearl couscous salad w/mint & radishes
Red
1997 Joseph Phelps Insignia Napa Valley Red Bordeaux Blend (view label images)
4/15/2020 - pigdaddy wrote:
93 points
a crumbly cork, an unexpected & rare occurrence for bottles purchased on release from my cellar, strained into decanter; fortunately, sound & delicious in the house style albeit more restrained than the ripe vintages of the early '00's - perhaps entering the downward curve (??); accurate depiction of Insignia, really pleasurable & lasting. a testament to consistency, so good if this is what you're in the mood for.

tenderloin tips & chanterelle ragout in mushroom reduction, Anson mills cheddar grits
2 people found this helpful Comment
Red
4/14/2020 - pigdaddy wrote:
90 points
earthy, stemmy nose; solid; quite intense fruit tempered by an unripe stemmy characteristic in latter palate; worked well in the challenging culinary situation; a concise, very pleasurable drink, with several more years of upside.

root day, for what it's worth

Little Gems & castelfranco in roquefort ranch dressing w/apple bacon, pistachios, crunchy bacon breadcrumbs
Red
4/13/2020 - pigdaddy wrote:
92 points
decanted & consumed over 3 hours. textbook VT, superb nose overlay on warm textured kirsch & weedy palate, in a great place.

particularly singular after a corked bottle last year & a weird .375 recently

pinto bean "stew" with veal sausage
2 people found this helpful Comment
Red
4/11/2020 - pigdaddy wrote:
91 points
there's much to like here, even tho wood treatment is less my style these days; decanted & consumed over several hours, seems to be at a strong place in its evolution; more enticing on palate than nose (earthy, farmey), red currant, tangy preserved sour cherry, long; good to go for now, or longer, but feel like the oak will show more as fruit softens.

rigatoni in veal bolognese
Red
4/3/2020 - pigdaddy wrote:
89 points
exactly what to drink tonight. classic, balanced Barbera, still exuberantly youthful, will remain delightful for 5 years, at least.

utica greens
Red
4/2/2020 - pigdaddy wrote:
90 points
decanted 2 hours, followed over several more; medium ruby, slight fading at edges; limited aromatics early on, developed over time to appealingly pretty sweet dark florals & soil, brown spices; med weight; sour cherry, plum, pomegranate, secondary earth notes, elevated acidity, decent grip but not excessive tannins; clear positive evolution in the decanter.

one of several '07's purchased based on advice that they would provide early accessibility; at 12 years, would consider accessible, but with room for improvement over the next decade. predictably, enjoyed w/food & would suggest dishes with med+ weight & fat to temper the acidity profile.

"farrotto" w/fennel sausage, escarole & lady peas
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