3/22/21, 11:07 PM - Love your Dr Suess-style descriptors, especially because they were right on. I will be stealing them.
7/22/18, 11:40 PM - Yorba says the blend is 43% Tempranillo, 36% Graciano, 21% Malbec.
9/5/16, 10:09 AM - Yes, the ladies really did enjoy it, and so did I. The sweetness makes it important to select the right time to bring it out, and it was perfect for a daytime, weekend sipper.
7/29/13, 11:02 PM - Thanks. I might have underscored it; I'm always wary of big fruit, but this was still pretty good.
5/24/13, 11:49 PM - Well, it was last summer, but when I said it took a lot of time, I meant until day 2, so 4-6 hours sitting open in the bottle, at least. I never Vinturi a Zin, but maybe I should have done that to this one.
5/29/13, 12:34 PM - I usually vinturi only to overcome a wall of tannins so I can drink and enjoy the wine NOW. Most Zins don't have that huge tannin structure, so I never anticipate having to vinturi them. I find I use it mostly on the Bordeaux varietals, and maybe big Syrahs.
6/10/13, 12:02 AM - I suppose that "if you're in a hurry, use a vinturi", but most of the time I drink pretty slow so by the time I get to the second glass the bottle's been open for a good long while.
6/10/13, 12:00 AM - Don't know - St Supery wasn't one of our tour stops. This cab could certainly be good or even better for many more years, but its only their entry level cab, so I don't feel bad about drinking it.
5/24/13, 11:46 PM - I wrote this on night 2 or 3, but it was good all 3 nights. I usually leave the bottle open for hours on the counter before vacuvining it for the night, so by day 3 its been open to the air for 8-12 hours. I liked the nose on this, so it didn't strike me as that tight.
5/29/13, 12:29 PM - I don't think it will be possible for me to have too much of his '09 Merlot, based on our blending trials sample.
3/26/13, 11:38 PM - I agree with you. It was a Roessler "entry level" pinot with a mid-level price. I had this on the tour back in 2010, and wasn't that impressed, at least for the price. But this week, 2 1/2 years later, it was much better. Not to the level of their vineyard designates, but very good. Becoming "more Californian" is a good thing, IMHO.
3/21/13, 11:24 PM - I have not yet had the 2009. I have 4 in the cellar; I'll probably open the first one later this year. Looking forward to it - Vino Noceto has never disappointed!
2/14/13, 11:24 PM - I think it will continue to evolve away from fruitiness toward spices and leather for a while. Its your call if you consider that improvement or not. At this point, I prefer the younger profile. But I still have a couple more bottles, so we'll see where it goes.
10/27/12, 10:03 PM - I didn't decant it, but I also didn't review it until day 2. I loved it in 2010, and I love it now. It's at least as good now as it was then.
10/27/12, 10:01 PM - I'm reconsidering that advice. Now I think the wine is entering its "dumb" phase. I'd say hold for about 5 years and be rewarded with a terrific bottle in 2017+.
5/16/12, 10:43 PM - When I said low priced, I meant the $15 close-out I paid (and I've seen it recently for $13-$14). It lists for $30, and that's not a low price and I can't say this would be worth that. But I liked its character when compared to other $15 Cali Pinots. I remain a big fan of their Ramal Vineyard Pinots, which are a big step up from this.
1/22/12, 9:56 PM - I bought it during a BevMo 5 cent sale, so I got 2 for $11. Definitely worth that price, once they were old enough.
11/9/11, 11:07 PM - I was saying that I think a couple of more years in the cellar and it would likely improve. Decanting or a vinturi would probably get it there quicker if you want to open it now.
8/5/11, 10:15 PM - This definitely didn't have the bitter tannins of an "in your face" PS. It has a few years left for sure - 2015, maybe 2017 - but its really meant to drink near term. Let your Turley sit and enjoy this one in the next year or 2.
6/20/11, 4:08 PM - This struck me a much more classically-styled Zin than his mountain selection. The touch of port varietals was very light.I agree that his Barbera's are very good.
6/20/11, 4:06 PM - I did not decant. I opened the bottle and let it sit for a bit over an hour, then enjoyed a couple of glasses over the next 3-4 hours. I write most of my notes during or after my second glass, so the wine's usually been exposed to air for a while.
5/22/11, 12:07 AM - I don't usually decant, and I didn't decant this. However, I rarely do a note before the wine's been open for at least a couple of hours and I'm on my second (or third!) glass. The Ursa was fairly simple but tasty; definitely not a classic in-your-face PS. I thought it was a real good value at $12.
5/11/11, 11:02 PM - Richard, drink a 2002 - its out of its dumb phase - and save your precious 01's for something real special.
5/11/11, 10:57 PM - Ah, but I have. In most of his SH wines (not Jana) he adds some port, and even if its 1% I can smell it. However, on the palate the Reserves are very nice and varietally correct, even if they have a touch of KC BBQ on the finish.
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