Tasting Notes for alanh13

(1,021 notes on 622 wines)

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White
Very nice. Worked well with Asian salmon dish and really good afterwards on its own. Lots of pear and peach, quite fruity. Nice balance of residual sugar that makes it work well on it’s own - not crying out for food like some riesling.
Red
4/3/2020 - alanh13 wrote:
Still relatively youthful. No mature notes. More tannin than I would have expected given its 18 years old. Nice raspberry fruit, some classy oak. Needs to open up a little I think. There is something strangely Bordeaux-like about this. Probably the tannin and oak...
Red
I tried pairing this with a very spicy Thai beef dish (Nua Yang) with lots of chillies. It went really well. Fruity, good acidity, virtually no tannin and low alcohol. Exactly what the matching guides call for. It actually softened the heat in the way that milks does and was very refreshing on the palate. It hadn’t the strongest of flavour profiles compared to the spice and seemed a touch sour but that is to be expected.
Red
3/23/2020 - alanh13 wrote:
Muted and lacking fruit. I was hoping for some lovely floral aromatics but not there. Not sure whether it’s just a little tired or closed or what. Only okay with beef bourguignon.
Red
Very interesting. Bought after a tour of the winery and kept a year. Agree with note below, very interested black pepper note, some spice, dark fruits. So good.
Red
2005 Château Bernateau St. Émilion Grand Cru Red Bordeaux Blend (view label images)
3/13/2020 - alanh13 wrote:
Nice nose. Youthful on the palate, dry, lots of tannin, medium finish, seems short but actually it remains a little longer but subtle. Very classic Bordeaux drinking quite well now. Quite a bit of sediment. I should have left stand for 30 minutes before decanting it.
White
3/4/2020 - alanh13 wrote:
Very good. Reminiscent of some good dry Alsace pinot gris. Quite dry yet plenty of fruit, some nice nuttiness. Some nice oiliness also. Very good quality.
Red
2/28/2020 - alanh13 wrote:
Coravin tasting. Not as fruity as I might have expected. Quite herby. Some oak but subtle. Needs more time I think. Muted.
Red
2/28/2020 - alanh13 wrote:
Coravin tasting. Nice oak on the nose. Smokey, sweetish, almost toasted marshmallow or I think I associated a sugar puff type aroma with an earlier vintage of this. Very classy but maybe slightly overoaked. The fruit is raspberry like with a little cranberry.
Red
2/28/2020 - alanh13 wrote:
Coravin tasting. Followed a very good 2009 Central Otago. Much more oak on the nose, a little stinky (sulphur?), it has that Rioja like oak again, very smokey. Almost reminiscent of peated scotch. I don’t get much fruit here. I much prefer the Central Otago.
Red
This is very young. In perfect condition (stored at the Wine Society) and it could easily pass as 2017 not 2009. Very fruity, lots of cherry and some herbal notes. Lovely oak also. Great on its own and with salmon in creamy sauce. Also went well with a soft, creamy cheese (St Felicien). Much better than a 2008 Denis Mortet Marsannay tried afterwards, which lacked fruit and dominated by smokey oak.
White
2/21/2020 - alanh13 wrote:
Quite intense, long finish. Lots of fruit and acidity in the middle. A little sour on it’s own (which I really like), almost like lemon juice. This needs some food.
White
2/19/2020 - alanh13 wrote:
As indicated on the label this is definitely medium sweet or moelleux in French. It can still pair with as savoury dish: a honey roast chicken worked well and as did soft cheese. On it’s own very good for about a glass then needs some food. Perhaps lacking some acidity for me but that’s normal for ripe pinot gris. Some slightly oxidative and nutty notes on the nose. Quite good and great price. Not my style but many will love.
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White
2/18/2020 - alanh13 wrote:
Very youthful, reticent. Bone dry, herby, a little spice, anise maybe. Medium intensity. This is very good but needs food and maybe even very particular food. Didn’t work as well with scallops in a pickled cucumber and lime sauce compared to neufchâtel cheese. It even worked better than expected with a very strong Dijon mustard cheese (which kills every other wine). It gave it a nice sweet finish.
Red
2001 Château Langoa Barton St. Julien Red Bordeaux Blend (view label images)
2/16/2020 - alanh13 wrote:
Perfect storage, perfect cork. Quite shy at first. Fruity, some tannin still, no mature notes, yet some nice complexity and nuance. Nice oak integration, some subtle coconut over the cassis fruit. This needs a good decant to open up I think.
White
2/15/2020 - alanh13 wrote:
Amazing with scallops served with mustard pickle & lime mayo and then later chicken in a wine & tarragon sauce. Less successful with cheese. So intense, beautiful wine.
White
2002 Josmeyer Gewurztraminer Hengst Alsace Grand Cru Gewürztraminer (view label images)
12/19/2019 - alanh13 wrote:
This was sooooo good with vacherin mont d’or cheese, a baguette and some steamed potatoes. Such a simple dish yet one of my favourite things. This gewurtz lifted it to another level. It was like a really good sauternes in it’s complexity and some of the aromatics too but without the sweetness. Possibly even more sauternes than gewurtz. I’m only getting a hint of rose/lychee with the the cheese. Technically dry but aromatically sweet and very slightly sweet on the palate when eaten alongside the cheese. Excellent.
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Red
This is quite good and very good value. Not oaked. Lovely fresh cherry and raspberry with something herby and savoury on the mid palate. The finish is a little short but this is comparable to a good Alsace pinot or even Bourgogne level from Burgundy. Went well with leftover beef bourguignon.
White
2002 Josmeyer Gewurztraminer Hengst Alsace Grand Cru Gewürztraminer (view label images)
Coravin tasting. Followed a very good Trimbach Reserve 2013 gewurtz. The nose is a perhaps a touch fainter, more sauternes like, honey & orange, less lychee. A little sweeter on the palate. Very soft, nice body, medium to long finish (although ‘quiet’), very nice. No real maturity other than the honey. Lovely marmalade now.
Delicious with epoisses. I think the sweetness helps although strangely the finish seems more bitter, like bitter orange or a little grapefruit.
Going back to the 2013 Trimbach Reserve and that is so much more bitter and young and less intense. Much prefer the Josmeyer but the additional 11 years ageing is probably the main reason for this and maybe the slightly higher residual sugar also.
White
12/15/2019 - alanh13 wrote:
Coravin tasting. Beautiful gewurtztraminer aroma of lychees and orange. On the palate it is still a little tight but definitely ready to drink. I agree with a previous note about orange and pineapple. Even a hint of sauternes. Went very well with Epoisses cheese.
Red
On it’s own to start. Nose is faintish but seems right. On the palate this is lovely. It needs a few minutes to open up and is maybe a little cold (14C) but this could be mistaken for a very good Gevrey. It is floral, some sous bois and rust but some hint of liquorice as well. Will be interesting to try this with food. So far very happy with this.
Great with beef bourguignon and epoisses. Retained good intensity throughout, which can be difficult with a washed-rind cheese. Lovely as well afterwards (hour or two later).
Red
12/12/2019 - alanh13 wrote:
flawed
Corked again. This is the second of three bottles that was corked. The second was perfect although I didn’t take notes. Good structure here but the cork taint is off putting and masking the fruit.
White
12/10/2019 - alanh13 wrote:
Perfect storage (Wine Society).
Quite an intense note, very fruity, à point or maybe in the second half of it’s apogee. It’s still fresh but showing the softness and richness that comes with maturity, yet no hint at all of premox. Nice gentle acidity, modest oak and quite buttery. The finish is short to medium.
White
Wow. Very intense on opening. I had thought this might still be a bit young and dumb but lots of life here. Beautiful yellow fruit, citrus, a touch of almost botrytis or something, spicy, saffron and very minerally. This is really good. Very long finish. Some nice residual sugar making it a little off-dry.
Red
11/7/2019 - alanh13 wrote:
Darker than expected. Lovely red fruit nose: raspberry or even raspberry and strawberry cream. Plenty of body but not very expressive on the palate and short-to-medium finish. Some aromas of tea now and a little touch of vanilla or coconut from oak. Quite dry and medium tannins. This is good but I think it needs a little more time.
White
10/24/2019 - alanh13 wrote:
Nose has medium intensity, fruity, classic riesling but more fruity than floral. A touch of sweetness in the end. This is more of a dry kabinett, 11% alcohol but still some residual sugar that’s quite nice. Not as dainty as the classic 9% Mosel kabinett. The higher alcohol is obvious as it’s heavier. This is more Alsace-like. It’s going to be interesting to match this with salmon with a sweetish Asian marinade then seared...
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 at 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.
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