Tasting Notes for alanh13

(994 notes on 607 wines)

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Red
2001 Château Langoa Barton St. Julien Red Bordeaux Blend (view label images)
Very good with rack of lamb. Quite fruity, surprisingly so for an 18 year old wine. Dry, plenty of body and some tannin.
With Red Leicester a gravel and granite or pencil lead character comes out, which I notice also in previous notes. Such a classic claret.
This is at its peak now I think.
Red
2001 Château Langoa Barton St. Julien Red Bordeaux Blend (view label images)
9/18/2019 - alanh13 wrote:
Coravin tasting. Perfect storage (Octavian I think) although the bottle and label have lots of cellar dust and a touch of mildew. Cork seems good when vintage coravin used (easy but some resistence).
Lots of fruit on the palate, good intensity, no obvious maturity.
On the palate it is very creamy and Bordeaux-like. Quite different to the supertuscan had before. This is more classic Bordeaux, less rich, bone dry. A touch of oak coming through and some earth and tertiary characters. Probably more complex but and definitely drier. Maybe slightly short finish. The supertuscan is the clear crowd pleaser but I would go for either, however the Tuscany was far, far better value.
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Red
2005 Villa Saletta Saletta Toscana IGT Red Bordeaux Blend (view label images)
9/18/2019 - alanh13 wrote:
Coravin tasting. First time trying this. I have 4 cases so really hoping it is still youthful and not too old. The Coravin went into the cork very easy so it’s clearly a little soft but perfect storage and looking clean on the outside (looking through the bottle). Wondering how mature this might be now at 14 years old.
First impression is that it is young and intense. Lots of fruit on the nose, quite dark. Like a really classy Bordeaux but with something Tuscany about it. On the palate, it is quite dense and rich. Almost even Amarone like in its richness but still staying fresh. No green notes at all (unlike many Bordeaux). No overpowering oak but definitely there adding richness. I checked the alcohol to see if this was 14.5% but it’s 13.5%. On reflection it’s not overly alcoholic but quite rich fruit - dark berries including cherry, blackberry and maybe a touch of fig. Very good. Crying out for meat though.
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White
Coravin tasting. First time trying this. A touch apricot on the nose initially. Quite ripe. Wondering if this is a little advanced but on the palate, absolutely not. Ripe yet plenty of structure and quite mineral. Very intense. There must be a little oak in this as quite rich. Definite ‘spark’ and intensity reminding me of other Grand Cru Burgundy (whether Chablis or Cote d’Or). Very long finish. This is quite classy. Mouth watering, crying out for rich food. Lovely lemony finish now. This is really good. Very happy I have 6 bottles although maybe a little disappointed that I sold my other 6!
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Red
9/1/2019 - alanh13 wrote:
Coravin tasting. Followed a Savigny Lavieres from same producer and same year.
Similar nose, floral, fresh, red fruit. Maybe a little less intense, no sous bois yet but may come. Some tannin but not as tannic or structured as the Savigny. Perhaps a little subdued, lacking intensity, perhaps even lighter and more ‘watery’. Dry finish.
Red
Coravin tasting. Nice fresh, floral, red fruit nose. Some hints of maturity with sous bois but still very fresh for 13 years old. Tight on the palate, lots of tannin on the mid palate and finish. Needs food. Very dry finish.
This is really good. Lots of dried flowers now, some strawberry, a little rust. Reminds me a little of some very good village Gevreys.
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White
I hate using this word but very mineral. Intense, lots of energy in the middle, just a little fruit but definitely not fruity. Plenty of citrus in the mid-palate and very dry finish. Medium length. Still very young. I have a case so looking forward to seeing this age over the next 4 or 5 years.
Red
8/28/2019 - alanh13 wrote:
As before this was simple and easy-going, more of a drinking wine than a food wine. However it went well with teriyaki-marinaded salmon, which needs the fruit and ripeness. It seemed younger, more tannic and even a touch bitter. It perhaps lacked a little intensity and complexity but a very good match for this wine. I would have said time to drink up but after this dish, maybe another couple of years is fine. It’s not going to improve though.
White
8/28/2019 - alanh13 wrote:
Coravin tasting. Followed a 2009 Piesporter Goldtropchen kabinett. Much more intense and maybe even complex on the nose. A little saffron, which I’ve gotten before in this and it’s on the palate also. Nice spice overall. Lovely clean finish, noticeably dry compared to the Piesporter. I much prefer this, more refreshing, tangy, lots of lemon and lime now. I don’t know if it will last as long as the Piesporter but much better for drinking now.
White
8/28/2019 - alanh13 wrote:
Coravin tasting. A little shy. Lovely floral and fruit aromas, still very youthful. I get a hint of pineapple and some peach too. Quite ripe, the vintage shows. Quite a sweet finish, even to the point that I might have guessed it was a spatlese but still delicate and well balanced. Mouth watering. I keep reaching for more. But maybe lacking a touch of acidity for my palate. I’m guessing that’s the vintage.
Red
8/25/2019 - alanh13 wrote:
Served with beef bourguignon, decanted one hour. This was delicious. Classic Rioja aromas of oak, dill and olive. It was quite spicy too. Went really well with the food. Lots of life left in this.
Red
8/9/2019 - alanh13 wrote:
Great on opening. Beautiful Bordeaux-like nose but with some nice Italian grip and acidity on the palate. Lots of red and darker fruits, cherry, blackberry etc, no overpowering cassis. Must use some very good quality oak but it’s almost imperceptible which I like.
With an entrecôte steak and later gouda cheese it seemed a little too young or disjointed. The tannins have retreated noticeably but it’s not expressive or complex enough. I would give it a few more years maybe? Or maybe as a second wine it’s more casual and never going to blow you away with a big steak?
On it’s own again it’s very good but still not as good as at first. It seems a little hot and raw on the palate. I think time might help.
Price-wise, it’s on the high side, perhaps like the 2nd wine of a 1st or 2nd growth Bordeaux these days. I think you could get a lot better in Bordeaux or South Africa drinking much better after 10 years.
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White
8/7/2019 - alanh13 wrote:
Last bottle of a dozen. Like the 11th bottle quite lactic. Very good for it’s price point but beginning to show some maturity now. Time to drink up over the next year or so if you have any left. What a great wine this was for the last 7 or so years that I’ve been drinking it!
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White
7/12/2019 - alanh13 wrote:
This is delicious. It seems softer, more open, more intense and a touch fruitier. It seems bone dry but expect there is plenty of residual sugar to balance out the piercing acidity. This is better than a year ago when it seemed a bit austere. Still very fresh with plenty of life.
White - Sparkling
Wow this is good. Just the right amount of maturity yet very fresh. Quintessential. For me, it's slightly reminiscent of Boizel 2000 Joyau de France which I love although not quite the same level and lacking the intensity of that.
Red
Coravin tasting. Two glasses with a burger. Didn’t get too much of the bretty character that others mention. Quite porty, lots of dark dried fruits: plum, fig etc. Some herbs and garrigue and quite nice oak. Classic CdP really. Definitely ready, little tannins in this now (which is a problem I often find in young Châteauneuf), although later after eating the tannins are more detectable. Plenty of sediment in this. I would say this is à point now or perhaps towards the end of its drinking window. (Note: Perfect storage at Wine Society).
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White
6/12/2019 - alanh13 wrote:
Coravin tasting. This followed a surprisingly good basic grower champagne and then a curious sneak peak at my top chardonnary, an Olivier Leflaive Chevalier Montrachet 2011. That was good, not worth the price, but very good but I got lots of sulpher. This is much fresher yet somewhat more developed too. I think it's due to the sulpher. If there is less sulpher in the Chevalier Montracher then I'm blown away and understand Grand Cru Burgundy but I suspect it's just a matter of sulpher. This does seem a lot 'cooler' than before, even Luxembourg-esque. Yet there is a rich ripe apple note, pear too. Actually pear is the distinguishing character here.
This is quite good. I kind of prefer the Chevalier-M but feel it need more time. This maybe does too. But drinks with a broader profile today and might improve in a very interesting way too.
Yeah, lots of pear. But much more complex than that. Really good.
White
2011 Olivier Leflaive Chevalier-Montrachet Chevalier-Montrachet Grand Cru Chardonnay (view label images)
6/12/2019 - alanh13 wrote:
Corvain tasting. Had a sneak tasting of this with a Coravin. Followed a fantastic yet basis grower champagne.
I get an impression of pent-up potential, no idea why. Psychological or real? Very nice oak, great fruit but not quite fully there yet. I guess it is a bit reminiscent of a young and really good chardonnay, say a 16 or 17 meursault but without some of the really young aromas. And this is 8 years old. From that perspective I get it although can't see why anyone would pay €200+ for this. It's bonkers. Yet there is something.
Now I'm getting hints of sulpher. I do wonder if that is the secret. Sulphur. But still it just seems like it is electric with potential. No idea if the sulphur is giving me that impression or if there is really something very very special about this vineyard.
Red
6/7/2019 - alanh13 wrote:
Half bottle on first day, argon gassed immediately and put in the fridge overnight, drinking second half 24 hours later. Beef bourguignon and epoisses both times. Quite good the first time, didn't take notes but recall it being youthful, nice fruit and oak and could feel more time would help. Good with a very strong, liquid epoisses.
On the second day it had evolved and much better. However it reminded me quite a bit of Rioja. I think there is quite a lot of oak in this. Lacks some of the subtle 'feminine' qualities I look in Burgundy (floral, dainty etc.), definitely more masculine and beefy, oaky, even sulphury.
Quite classic modern Burgundy really and worth the 11 years and I think based on this two day test it will be even better in 13-14 years.
White - Sparkling
6/4/2019 - alanh13 wrote:
Very good again. Quite yeasty and bready with some nice apple notes. Could be confused with champagne actually but fresher and has some Luxembourg characteristics. It also reminds me a little of Glenfiddich for reason. It's that pear & stone fruit thing I get in Glenfiddich.
I stored this in a passive cellar for 2 years and not really sure it has aged much. I think this has easily another 2-3 years left.
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Red
2001 Château Bernateau St. Émilion Grand Cru Red Bordeaux Blend (view label images)
5/29/2019 - alanh13 wrote:
Classic nose. Some maturity but about right for a 2001 at this level. Finish is a touch short and it was overshadowed by an excellent entrecôte steak, which needed a richer and younger wine. Good afterwards, nice mature complex classic claret that you would expect at 18 years of age (pencil shavings, blackcurrant, some sous bois, a touch of mushroom, herbs and spices, hint of coconut). Only fault is that it’s a bit thin and short but expected at this price point.
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White
5/28/2019 - alanh13 wrote:
Very good. Still very youthful for 8 years old. Fresh, lemony, fruity, beautiful oak and some complexity with savoury character coming through. Delicious. Could easily compete with many village Pulignys twice the price.
Red
2009 Château Reynon Cadillac Côtes de Bordeaux Red Bordeaux Blend (view label images)
Coravin tasting. Perfect storage at the Wine Society. First bottle of half a case. Quite youthful still, opening up. A little light and might need a little more air and warmer temperature but plenty of fruit still left, just a little oak but it adds noticeable spice. Short to medium finish. Good, classic ‘luncheon’ claret.
Red
5/9/2019 - alanh13 wrote:
Coravin tasting. Perfect storage at the wine society. Nose has lots of cassis, almost like creme de cassis. Quite youthful, a touch of oak as well but blackcurrant dominates. Quite Californian like. This is very good, lots of not just blackcurrant fruit but some leaf also, so fresh. Hard to believe this is 12 years old. Slightly short finish and lacking some complexity but surprisingly good. I would have guessed 2015 Bordeaux or young Napa. The alcohol is noticeably high though. Full of flavour.
White
4/23/2019 - alanh13 wrote:
Coravin tasting. Lovely but tight and lots of acidity. Not really for drinking on it's own. This needs food.
Red
4/10/2019 - alanh13 wrote:
First bottle of a case of 12. Glad I waited as this is delicious now yet still seems quite youthful but with some complexity and savoury character. Perfect storage at the wine society. Colour is darker than I would have expected and there is a richness here but it’s not a fruit bomb. Very nice oak. Well made.
Red
4/5/2019 - alanh13 wrote:
Coravin tasting. This is really curious. Earlier I drank half a bottle of a lovely, mature 2005 Meerlust merlot from Stellenbosch. It was like a very old school right bank Bordeaux of maybe 20 years old. I went for this as I thought it might offer a similar taste profile although expected it to be a touch younger tasting but wondered how it would compare.
Bizarrely the first couple sniffs were reminiscent of young Luxembourg Pinot. Could that be an oak thing. Or how else on earth am I getting that. Is is just a cooler, barely ripe fruit thing. Really strange how youthful and fresh this tastes....
This wine, over the half case of so that I’ve had in the last 6 years, has taken me everywhere. I’m impressed. Even slightly in awe to be honest.
I’ve reread previous notes and I think I get it now. It’s a minty thing. Green and cool climate like. The age doesn’t really matter, this wine is packed full of youthful traits like mint and acidity and green peppers that when compared to a rich lush mature South African merlot it seems stalky in comparison, ie ‘Luxembourgish’. I love it.
Red
Very good. Beautiful red fruit. Open initially but improved with more complexity and savoury notes after 40 minutes of air. Great example of brunello.
Red
3/26/2019 - alanh13 wrote:
Coravin tasting. Perfect storage at the Wine Society and amazingly perfect cork. I’ve had this twice before, both many years ago and imagined it would be classic Rhône with meat, liquorice and some barnyard, with I recall from last time. However this is surprisingly fresh and youthful, strangely reminiscent of some Luxembourg barrique Pinot Noir - that should be 180 degrees different but it’s some sort of raspberry cream sweet flavour on the nose in particular. Might just be on opening.
Actually yes, now this smells darker, wow big change in 5-10 mins. More meaty now, think very dark dried ham... yet with hints of raspberry cream sweets. This is really interesting and complex.
Now there is something Rioja like. Black olive.
Lots of oak now, quite Rioja like, almost like American oak with high toast than most Rioja. Actually no it must be french just very generous toast.
Red
3/26/2019 - alanh13 wrote:
Perfect storage at the Wine Society. Poured at 14C. Lovely cherry. Quite fresh and primary but gaining complexity and more secondary and even a touch of tertiary (sous bois etc) with a little air. Finish is a little sharp but I think it will balance itself it’s air and higher temperature. Some nice spice. Quite dry, needs food. Very good with steak but struggled with Epoisses. I normally find very mature wines go better with Epoisses so think that is the reason. The aromas held up very well, although they seems more tertiary (sous bois and an iron thing I get in Gevrey), it was just the palate was fainter.
Red
Perfect storage at Wine Society, perfect cork. No signs of maturity and quite youthful. Ripe, rich and not really Gamay like. However I must admit that I'm not so familiar with Moulin-a-Vent. There is a quite a bit of spice on this. I would have guessed grenache from the Rhone. I suspect the 2009 heat is having quite an impact on this. Perhaps lacking a little freshness for my palate. Very good quality though.
Red
3/23/2019 - alanh13 wrote:
As before, lots of oak and fruit, few savoury aromas. Very fruity and New World like, not really comparable to Burgundy for me. Lots of sediment left in the bottle. Still very fresh and youthful but not really sure if it will actually get better.
Red
3/23/2019 - alanh13 wrote:
Quite fresh. Dark fruit, some noticeable oak. Reminiscent of modern Rioja for some reason. This is quite good, needs meat I think.
Red
3/19/2019 - alanh13 wrote:
Compared to a surprisingly good 2015 AOC Bordeaux earlier, this is also really classic but mature. Excellent. Some Rioja-like oak notes* yet with lots of Bordeaux fruit.
*strange compared to previous notes of mine on this wine but it was a little short after a Brin de Paille cheese so maybe no surprise really.
Red
3/12/2019 - alanh13 wrote:
Very fresh, fruity, lots of cherry. Oak less obvious today, more fruit. Slightly short finish but might need to warm up a bit (poured at 14-15C). Actually I’m still tasting it now so not short just s but faint on the finish due to temperature I think. Quite intense now on third sip.
Worked well with steak (remaining youthful and fruity) and with Epoisses (become a tiny bit more balsamic like but without losing intensity of fruit).
Red
Very fresh and young still. A little alcoholic and really just showing fruit at this stage with a touch of oak. Identifiably new world / warm climate. A little porty on the nose and the palate, like maybe a Californian cab but this is quite dry and tannic on the finish. Good with a ribeye steak.
Really shows that good South American cabs can keep well. This has been good from about 3 years after vintage until now 11 years later and has hardly budged over that time although looking back over my notes I think it has changed a bit. Although reading about the cola flavour I get that again now but needed the prompt.
White - Sparkling
3/3/2019 - alanh13 wrote:
Half bottles bought from the Domaine. Some nice bruised apple on this. Perfectly open and ready with some maturity or oxygen, not sure which, but drink perfectly now. Usually I like to lay my NVs down for a year or two but no need for that here. Classic champagne nose of apples, brioche, lovely acidity especially on the finish. This is as good as many top brands and stylistically a nice middle ground between a super fresh Blanc de Blanc style and a rich, oxygenated Bollinger/pinot noir style. Great price too.
Just noted that the back label calls it « un compromis parfait entre le fruité et la fraîcheur ». I totally agree!
White
2/21/2019 - alanh13 Likes this wine:
93 points
Coravin tasting. Followed a slightly oxidised big South American Chardonnay from 2010. This CC is completely different. Super fresh, even reiticent. No premox whatsoever. Lots of nutty notes and beautiful oak and fruit. Reminiscent of Dom Perignon or previous grand cru Burgundies. Excellent. Needs a little air though.
White
2/21/2019 - alanh13 wrote:
Coravin tasting. This was a little too old and oxidised. Like a super rich Meursault suffering from the beginning of premox.
To be fair this was stored for 3 years in a cellar ranging from 16-21C throughout the year (before that in perfect conditions at the Wine Society), so not absolutely ideal conditions but many other wines would be still super fresh so I think it’s just hasn’t the ageability of say a Chablis or cool climate Chardonnay like Kumeu River (the 2006s are drinking beautifully still). For me this demonstrstes that 14C warm climate Chardonnay struggles to keep beyond 6 or 7 years.
This fared much better with haddock in a rich béarnaise sauce and fries. Also, not unlike slightly premoxed Meursault, it got better with some air but still seriously lacking freshness compared to cool climate chardonnays.
White
Very youthful with quite high acidity. Mainly citrus on the palate. Seemed to be both lemon and lime. Not particularly floral. Very very fresh and mouthwatering.
I didn’t expect it to go well with a spicy butternut squash soup but it did, becoming much more floral and less acidic.
Very good food wine.
Red
2/19/2019 - alanh13 wrote:
flawed
Coravin tasting. My first time trying this Wine Society classic, apparently from a famous 1st growth. Perfectly stored at the Wine Society from purchase until a few days ago.
Hmmm, seems corked! Lovely on palate. Rich fruit, young tannic, super dry but the nose shows clear cork taint.
I'll open the full bottle in a few days and confirm. Hard to judge the nose but palate is very promising.
Red
2/19/2019 - alanh13 Likes this wine:
86 points
Coravin tasting. Followed 1998 port. Well stored in a Eurocave since purchased at the estate in 2016.
Nose is violet and reminiscent of right bank Bordeaux. Quite fresh, no maturity on the nose despite being 13 years old.
On the palate it is rich, quite Syrah like now, still very fresh, somewhat drying and old world. The finish is quite short though and gives some hints of mature mushroom like notes.
I like the nose and everything up the finish, just a shame it's so short. Not bad though and very fair price.
With a bit more air this is more complex and Rhone-like on the nose. More mature on palate now too. Finish is a bit longer and very, very dry. It might have need a little time to open up plus a warmer temperature (probably was 15C when first sipped).
White
2/18/2019 - alanh13 wrote:
Coravin tasting. Perfect storage at the Wine Society. Comparing to a Kumeu River Village Chardonnay 2010. This seems much tighter and old world in comparison. The nose is fainter and has less of Meursault like qualities of the Kumeu. Definitely more sour. Creamy and rich on the palate (butter?) but short finish. This is very good but interesting to compare to the Kumeu. The new v old world is obvious and at Bourgogne level the new world wins.
White
2/18/2019 - alanh13 Likes this wine:
89 points
Coravin tasting. Perfect storage at Wine Society and later in a Eurocave. Beautiful nose. Very Burgundy like. A little light on the palate but to be expected for this price point. Lovely fruit and acidity and just the right balance of oak. Delicious and refreshing! Could fool many as a village level Burgundy or top Bourgogne blanc. This is also surprisingly fresh for nine years old.
Good with camembert cheese but maybe a little too light on the palate.
Red
2008 Château Coufran Haut-Médoc Red Bordeaux Blend (view label images)
Coravin tasting. Nose is open, no maturity but some slight sous bois on the fruit, forest like. Great acidity on the palate and some nice cassis. I like this. The finish is a little short but good for the price. Quite classic. My kind of claret, especially loving the acidity.
Red
2/12/2019 - alanh13 wrote:
Coravin tasting. Followed a 2016 Luxembourg riesling.
Fruity nose, a touch jam-like but still quite elegant. On the palate it's quite ripe now, with some Rhone character. Long finish. Some hints of liquorice and violet also. Still quite young. Could easily fool me into thinking this was 2014+. The nose is more Bordeaux like but the palate is Rhone. Quite dry, needs some food.
Even better with some Abondance cheese. The palate is more complex now with the fruit nicely balancing the cheese protein.
Red
2/9/2019 - alanh13 wrote:
Coravin tasting. Lots of fruit on the nose. Quite ripe. Dark cherry. Some oak but balanced. Lovely on the palate. Some nice acidity and herbal notes. Complex. Quite Burgundy like actually. Very nice and lots of life left.
Red
2/2/2019 - alanh13 wrote:
Coravin tasting. Plummy nose. Some anise and spices. Lovely and juicy on the plate. Rich red fruit. Quite velvety, if there were tannins before they have definitely smoothened out now. Ripe but not overly so. Dry finish. Could go very well with steak I think.
White
2/1/2019 - alanh13 wrote:
Second half of bottle after coravin. Followed a nice 06 Pomerol and a 2011 Puligny. Nose hints of sweetness, like botrytis maybe. On a third sniff a minute later I get a slight Lux stalkiness yet with something sweet underneath. On the palate this is a balance of viscosity and green with a very dry finish. For some very strange reason I'm thinking of Hungarian wine....
Red
2006 Château Rouget Pomerol Red Bordeaux Blend (view label images)
Cork was perfect. Hardly a millimetre of wine at the bottom. Beautiful nose. Classic cassis and cigar box with a touch of anise, even vaguely syrah like. Lovely on the palate. Still plenty of tannin and that syrah note again. Late picked maybe? Going to give it a 30 minute decant before serving with steak.
Lovely with steak but a little subdued. With gouda now and it seems quite young. Could maybe have had a longer decant.
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