Tasting Notes for Dagalaifus

(397 notes on 395 wines)

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Red
2016 K Vintners The Creator Walla Walla Valley Cabernet-Shiraz Blend, Red Blend (view label images)
1/23/2021 - Dagalaifus wrote:
88 points
Inky in the glass with the same vegetal/green pepper notes, which I typically associate with Cab Franc from cooler vintages, identified by taster Oldcorke. Given the high scores this wine consistently receives from professional tasters, I was disappointed.
Red
9/4/2020 - Dagalaifus Likes this wine:
92 points
This is a blend of 87% Cabernet Sauvignon, 5% Malbec, 5% Cabernet Franc and 5% Petit Verdot. The fruit is sourced from 11 different vineyards in Washington including the stellar Klipsum and Red Willow. Darkest ruby in the glass, this fruit forward wine shares a nose and palate of black cherry, toasty oak, vanilla and mocha. It has a 45 sec + finish. While delicious popped and poured, I would put this wine away for at least 3 and preferably 5 years to allow the fruit, tannins and acid to more fully integrate. If you don't want to wait, decant it in the morning and pour it in the evening. I paid less than $30 for this wine. And at that price, it has an outstanding QPR. Slightly better than the very good 16 and 17 vintages.
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Red
2014 De Toren Fusion V Stellenbosch Red Bordeaux Blend (view label images)
9/2/2020 - Dagalaifus Likes this wine:
89 points
This is a Cabernet Sauvignon-dominated blend of the five Bordeaux varietals. It is dark ruby in the glass with a mocha nose. On the palate, the same mocha as well as cedar, black cherry and licorice. Has a lengthy, tannic-dominated finish. Given the stellar reviews elsewhere, I was more than a little underwhelmed.
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White
5/23/2020 - Dagalaifus Likes this wine:
90 points
This Sauvignon Blanc is made from a unique SB clone haling from Italy called Rauscedo. The grapes are grown in the cooler climate Bennett Valley in Sonoma County. In the glass, it is medium straw sharing a nose and palate of lemongrass and passion fruit. The finish is quit tart suggesting that it might even age.
White
5/22/2020 - Dagalaifus Likes this wine:
91 points
This New Zealand Sauvignon Blanc is palest yellow in the glass. It shares a nose and palate of grass, gooseberries and Meyer lemon with a creamy mid-palate. The finish is crisp and mineral driven. While I prefer the California iteration of this varietal (i.e., tropical fruit), this wine is very well done.
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Red
4/14/2020 - Dagalaifus Likes this wine:
92 points
The wine is darkest garnet, almost inky in the glass. On the nose and palate of this medium to full-bodied Pinot, cherry cola. Has a never ending finish. I'm an enormous fan of Roar wines haling from this particular vineyard, but to put it bluntly, this wine is a "hot mess" right now. I'd put it away for a few more years, or give it a lengthy decant, and then, give it another try. If this sounds like a bad tasting note, it's not. I've bought 6 bottles of this vintage because I am confident that it will improve dramatically with a few more years in the bottle. On another positive note, many winemakers in California make a Pinot Noir that tastes like a different varietal. And, no, I'm not naming names. This ROAR tastes like Pinot Noir. So, my prediction is 95 with a little patience.
Red
4/12/2020 - Dagalaifus Likes this wine:
88 points
This lighter-bodied wine hails from Sicily and specifically an area near the volcano Mt. Etna. It is a blend of the two, genetically related varietals Nerello Mascalese and Nerello Cappucchio found on the island. It is dark ruby in the glass. On the nose, rhubarb, cranberries and violets. On the palate, the same rhubarb, cranberries and violets, and just a hint of wood. Fierce tannins round out a never-ending finish. I think Quantico has the potential to be a very good to excellent wine, but I'll have to wait on the tannins to soften before I can be sure. Put this away for another 5 and maybe 10 years. Alternatively, decant it for at least a day and pair it with something that can counter-balance those tannins (e.g., pasta puttanesca, or a garlic-driven dish).
White
4/3/2020 - Dagalaifus Likes this wine:
95 points
This white Burgundy is light-straw colored. On the nose and palate, green apples, cinnamon and just a hint of oak. The finish is exceedingly long and acidic, but, nevertheless, deftly juxtaposes the malo and oak at the front end with exuberant fruit at the back end. Absolutely outstanding and at around $30/ bottle, the wine has a phenomenal QPR.
Red
4/2/2020 - Dagalaifus Likes this wine:
97 points
This blend of of 60% Cabernet Sauvignon, 35% Cabernet Franc and 5% Merlot, is dark garnet almost inky in the glass. On the nose, blackberries, currants (muted) oak and forest floor. While full-bodied, it has an elegant lightness to it, which is difficult to capture in tasting notes. The finish is long and smooth; accordingly, I wouldn't wait more than a few years for the wine to improve. Stunning.
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Red
4/1/2020 - Dagalaifus Likes this wine:
90 points
This wine is a dark garnet in the glass. On the nose, cherry and mocha. On the palate, the same cherry and mocha and just a hint of oak. The finish is lengthy but exceedingly tannic. This needs to be cellared for at least 3 more years and I suspect it may not peak for another 5-10. As an aside, Grassini's Sauvignon Blanc lineup is exceptional and those wines are all drinking wonderfully right now.
Red
3/31/2020 - Dagalaifus Likes this wine:
87 points
Medium ruby in the glass. This Tuscan Merlot has a nose of black cherry. On the palate, the wine is medium-bodied with the same black cherry, as well as baking spices. The finish is acidic and the wine utterly forgettable. Honestly, it tastes more like a decent Sangiovese than a Merlot from the New World, or the Right Bank.
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Red
3/30/2020 - Dagalaifus Likes this wine:
94 points
Inky in the glass, this full-bodied red shares a nose and palate of black currants toasty oak, moist earth and smoked meat. It's complex with a tannic backbone that bodes well for cellaring. The best Aglianico I've ever tasted

P.S. I tried the non-reserve version of this Aglianico from Donnachiara and it's nearly as good for about $20 less per bottle.
Red
3/30/2020 - Dagalaifus Likes this wine:
90 points
Darkest ruby in the glass, this extracted, full-bodied effort shares a nose and palate of blackberry, raspberry and oak. The finish comes up a wee bit short. Given how much I enjoyed tasting earlier, more complex vintages of this wine (especially, the cool 2011 vintage), I was more than a little disappointed
White
3/30/2020 - Dagalaifus Likes this wine:
92 points
This wine is pale straw in the glass. On the nose and palate, red apple, baking spices, and vanilla. This medium-bodied and fruit-forward wine has both the intensity and complexity of the very best Alsatian wines, albeit it's from Austria.

P.S. It was still going strong a solid week after opening the bottle. Like most Austrian GV's it's also sealed with a screw cap; accordingly, don't be afraid to put it aside for years.
Red
7/16/2019 - Dagalaifus Likes this wine:
91 points
This medium to full-bodied wine sees nearly three years in oak. In the glass, it is a dark ruby. It shares a nose and palate of black cherry, violets and tobacco. It lacks -- in a good way -- the herbaceous and even green pepper-like notes that I so often find in other Cab Francs. It's finish, however, is extremely tannic; accordingly, I would put this away in your cellar for at least 5 and maybe 10 years, or decant it for a extended time now, before tasting it.
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Red
5/19/2019 - Dagalaifus Likes this wine:
91 points
This Tempranillo from the very warm Toro region of Spain is sourced from 100+ year old vines. It is the darkest ruby in the glass with an aromatic nose of blueberry, blackberry, vanilla, pronounced oak and smoke. On the palate, the wine is full-bodied -- veering towards extracted -- with the same blueberry, blackberry, vanilla and new oak. The finish is lengthy and memorable (in a good way). Although the flavor profile is unmistakably Tempranillo, the wine bears little resemblance to a Joven, Crianza or Reserva from Rioja. While I enjoyed the Numanthia, it's somewhat of a "hot mess" now; accordingly, I would let it age without interruption for another 3-5 years.
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Red
5/17/2019 - Dagalaifus Likes this wine:
91 points
Susumaniello is a rare varietal found only in Puglia. This is an extracted, garnet-collared wine with a nose and palate of raisins, black cherry, tobacco and mocha. If tasted blind, I imagine most oenophiles would identify it without hesitation as an Amarone or some California Zinfandels. There's nothing particularly complex about this wine, but at a sub-$25 price per bottle, I wouldn't hesitate to buy it by the case; especially, if you like Amarone or that over-ripe, California style of Zin. P.S., A number of online sources claim that the unusual name of the grape is derived from a word meaning donkey in the local vernacular. Apparently, the vine produces large bundles of grapes, which appear similar to the bundles carried by those pack animals. That etymology -- like most etymologies for grape varietals -- is probably false.
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Red
4/29/2019 - Dagalaifus Likes this wine:
94 points
Tegan Passalacqua deftly crafts the fruit-forward and even extracted wines for Turley Wine Cellars. But this consummate winemaker also creates more graceful and even ethereal red and white offerings for his own label Sandlands. My Sandlands favorite is his Trousseau. For those of you unfamiliar (like me, until a few months ago) with that varietal, it originated in France, where it is made into single-varietal wines, but is perhaps better known as Bastardo (i.e., "Bastard") in Portugal, where it is blended with a hodgepodge of other grapes to become Port. In both France and Sonoma County, where Tegan, sources his New World Trousseau fruit, the wines are a lighter almost a transparent shade of red, but not (I emphasize) pink. His 2016 effort shares a nose and palate of cherry, strawberry, muted baking spices and forest floor. Indeed, in a blind tasting, I fooled a wine snob into incorrectly identifying the wine as a Monterey County Pinot. But the similarity or confusion with Pinot Noir does not do this varietal, and Mr. Passalacqua's remarkable creation from the same, justice. Indeed, if given the choice between the Sandlands Trousseau and any Pinot from California to taste, I would invariably, always and happily choose the Trousseau. Addendum, while I suspect this lighter-bodied wine is meant to be consumed immediately after release, it's noticeably better after an extended decant, which suggests that it will age gracefully for a few more years. Second addendum, I tried the 2017 vintage of this wine, which is an even lighter-bodied version of the stellar 2016. As much as I liked the 2017, it pales (literally and figuratively) in comparison with the 2016.
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Red
12/23/2018 - Dagalaifus Likes this wine:
93 points
This Mourvedre from Paso Robles is darkest garnet, almost inky in the glass. It shares a nose and palate of blackberry, black cherry, vanilla, mocha and smoked meat. It's finish is lengthy and infused with baking spices. The Dial Tone is fruit forward, but not as hot from the alcohol or as extracted as many other Rhone varietals from Paso. Then too, it has that pleasant funk, which I associate with Northern Rhone Syrahs blended with Viognier. I understand that the winemaker, Chris Kiranbay worked with the always brilliant Russell From (Herman Story).

Addendum, I tasted the wine 24 hrs after opening and it had lost some of its wonderful aromatics. That having been said, the tannins had begun to integrate with the fruit softening the palate.
Red
2015 Château Monbousquet St. Émilion Grand Cru Red Bordeaux Blend (view label images)
12/20/2018 - Dagalaifus Likes this wine:
92 points
This Merlot, Cab Franc and Cab Sauvignon blend is darkest garnet, almost inky in the glass. The wine is full-bodied sharing a nose and palate of blackberry, black cherry, oak, mocha, vanilla, tar and licorice. It's drinking wonderfully after a "pop and pour" and the finish is only medium-length; accordingly, I would consume it right now or after a short stay in the cellar. The 2015 is radically different from earlier, more elegant vintages of Monbousquet and could easily pass for an outstanding Bordeaux blend from Napa, Sonoma or Washington. I really enjoyed the wine, but I fear it will disappoint Bordeaux purists looking for a more traditional, Bordelaise, flavor profile.
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Red
12/15/2018 - Dagalaifus wrote:
85 points
This Tuscan red is a blend of Cabernet, Merlot and Syrah. The medium-bodied wine shares a nose and palate of red fruit and muted vanilla and suffers from an all too short finish and middling tannins. It's frequently described by tasters as "New World" and the flavor profile of the wine certainly resembles a lighter-bodied Merlot from Sonoma. Nothing special.
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Red
12/15/2018 - Dagalaifus wrote:
85 points
This medium-bodied Pinot is ruby in the glass. It shares a nose and palate of cherry, cola, and more pronounced forest floor and concentrated mushrooms. It has an exceedingly tannic finish, which probably explains why it was still going strong 4 days after I first popped the cork. This is a sub-twenty-dollar bottle that has received excellent scores from JS and other critics and is lauded by many wine retailers for its outstanding QPR. To each his own. This "earthy" Pinot simply didn't appeal to me.
Red
2014 DeLille Cellars D2 Columbia Valley Red Bordeaux Blend (view label images)
12/9/2018 - Dagalaifus Likes this wine:
94 points
This Washington red is a Bordeaux blend of Merlot, (58%) Cabernet Sauvignon (36%), Cabernet Franc (5%) and Petit Verdot (1%) with some of the fruit sourced from Red Mountain. The wine is darkest garnet in the glass with a ruby halo. It shares a redolent nose and palate of raspberry, black cherry, blackberry, toasty oak, mocha, mint and more pronounced cedar. While medium-bodied, the wine's finish is lengthy. The D2 is described as the winery's entry-level red. For my money, however, it's actually better than the 2014 vintage of Delille's pricier, but still outstanding Chaleur 2014 Bordeaux blend. The Red Mountain AVA, by the way, produces truly distinct reds which are described as "more structured" or "more tannic" than reds from other Washington AVAs. Whenever I hear that "there is no such thing as Terroir in the United States," I disabuse the naysayer of that notion by pouring him/her 2 or 3 Red Mountain wines. Addendum, I tasted the 2014 with the 2013 and the 2014 is a significantly better wine.
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Red
2010 Brancaia Ilatraia Maremma Toscana Red Bordeaux Blend (view label images)
11/24/2018 - Dagalaifus Likes this wine:
95 points
This "Super Tuscan" is a blend of 40% Cabernet Sauvignon, 40% Petit Verdot and 20% Cabernet Franc. In the glass, the wine is a dark garnet. It's medium-bodied and shares a nose and palate of blackberry, black cherry, tobacco and cedar with hints of earth, tar and smoke. Popped and poured, the wine is ever so tight; accordingly, give it a few hours in the decanter or a few more years in your cellar before tasting. The finish is stunning with all of the aforementioned tasting notes lingering in your mouth for minutes. As an aside, I tasted this blind with half a dozen wine store proprietors. They were split down the middle with half insisting it was a Left Bank Bordeaux and the other half convinced it was a Super Tuscan. That's not surprising, as the wine's flavor profile (for me anyway) falls somewhere between a Left Bank Bordeaux and one of those stellar, but much more expensive Super Tuscans. A wine that I won't soon forget and at $39 per bottle, it has an outstanding QPR. Addendum, a number of CT tasters refer to the wine's "balance," or describe it as "balanced." I wholeheartedly agree with that characterization, but only after a few hours in the decanter. Addendum, I subsequently tasted the 2013, which RP adores. The 13 is still pretty rough around the edges, and given a choice, I'd go for 10 instead.
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Red
11/17/2018 - Dagalaifus Likes this wine:
92 points
This Cabernet Sauvignon is blended with Merlot, Cabernet Franc and Petit Verdot. In the glass, it is a dark ruby. This medium to full-bodied wine shares a nose and palate of blueberry, blackberry cassis, mocha and French vanilla. Oak and cedar, which are characteristics of the Cabernet Sauvignon varietal, are barely discernible. It has a mid-length finish and the tannins are silky smooth. Accordingly, I would drink this now or cellar it for no more than 2-3 years. I’ve read reviews of this wine comparing it to much more expensive, “blockbuster,” NAPA Cabs. I find the comparison inapt or even disengenuous. The Faust has a flavor profile similar to outstanding Cabernet Sauvignons or even Merlots hailing from the much cooler Sonoma County. Unlike those Sonoma wines, however, the Faust does not require (and would probably suffer from) long-term cellaring. Indeed, I suspect the wine would receive much higher scores from my CT brethren if it was tasted completely blind (i.e.the tasters were not told it was a Napa Cab and were asked to guess the predominant varietal and County of origin). Made at Quintessa and, as described above, in a very different style from that winery’s more typical Napa Cabs.
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Red
This Washington Merlot is a medium garnet in the glass. This light-bodied wine shares a nose and palate of sour cherry and green bell pepper. Every year, Charles Smith makes some of the best wines in the world. Sadly, this is not one of them, and at $50+ per bottle, it has a poor QPR.
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White
11/12/2018 - Dagalaifus Likes this wine:
91 points
This Pouilly Fume (Sauvignon Blanc) from Jolivet is pale straw in the glass. It shares a nose and palate of lemon and wet stones. The mid-palate and finish is uncharacteristically smooth and creamy. This wine came highly recommended by my Somm friends and at less than $30/bottle has an outstanding QPR.
Red
This Bordeaux blend of Merlot, Cab Sauvignon, Cab Franc and Petit Verdot, is also a blend of of the 2010 and 2011 vintages. 2010 was a cool vintage and 2011 was downright cold. Not surprisingly, the wine is light to medium-bodied with only 13.5% alcohol. In the glass, the wine is a light ruby and could pass for Pinot Noir. On the nose and palate, sour cherry, truffles and muted hints of cedar and oak. Thankfully, the finish was short. This is a sub-80 point effort and perhaps my least favorite red in 2018.
White
11/3/2018 - Dagalaifus Likes this wine:
91 points
Rob Lloyd is a former winemaker at Rombauer and and one of the founders of the Butter and JAM Chards. Not surprisingly, his eponymous Chardonnay is similar to those efforts. In the glass, the wine is pale straw with an aromatic nose of toasty oak. On the palate, this medium to full bodied white offers up the same oak, as well as vanilla, red apple, pineapple, guava and sweet butter. There's just enough acid in the finish to balance the malolactic notes. This is not my style of white wine, but If you like the wines mentioned above, it's worth the extra $.
Red
2014 Clos de los Siete Valle de Uco Malbec Blend, Malbec (view label images)
10/28/2018 - Dagalaifus Likes this wine:
91 points
This is an Argentine blend of Malbec (54%), Merlot (18%), Cabernet Sauvignon (15%), Syrah (8%), Cabernet Franc (4%) and Petit Verdot (3%). This medium to full-bodied effort shares an aromatic nose and palate of black, cherry rhubarb, blackberry, caramel and just a hint of black pepper. The finish is lengthy, oak-infused but not tannic; so, I would drink it now rather than waiting for it to improve with a few years in the cellar. This is surprisingly complex and tasty for a sub-$20 bottle.
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White
10/26/2018 - Dagalaifus Likes this wine:
93 points
This Napa Sauvignon Blanc is fermented in stainless steel and never touches oak. It is light to medium-bodied with a nose and palate of mango and an incredibly lengthy, Meyer-lemon-infused finish. This is easily the best Sauvignon Blanc Round Pond has ever made and a nice departure from the softer, but less complex earlier vintages.
White
10/18/2018 - Dagalaifus Likes this wine:
94 points
This wine is medium straw in the glass with a nose of stone fruits, and honeydew melon. On the palate, the wine is atypically (for a GV) fruit forward and medium-bodied with the same stone fruits, melon, as well as red apple, a touch of spritz, and yes, cream. The lengthy finish is infused with hints of white pepper and baking spices. As with Ewald Gruber's entry-level Hundspoint GV, the Ried label is some ugly little monster masquerading as one of the many microbes essential to the creation of fine wine. Don't let that microscopic monstrosity dissuade you from tasting this delightful wine that truly hits the mythical sweet spot between a California Chardonnay and a bone dry Sancerre. While I am typically loathe to offer a food-wine pairing, this gem of a GV calls out for Chilean sea bass in a buttery sauce. Addendum, recently tasted the 2017, and it's even better!
White - Sparkling
10/15/2018 - Dagalaifus Likes this wine:
94 points
This sparkling wine, or Sekt in German, opts for Riesling instead of the obligatory Champagne varietals (i.e., Chardonnay, Pinot Noir and Pinot Meunier). It's straw yellow in the glass with a nose and palate of green apples, honey and just a hint of yeast. I found it substantially less carbonated than your typical Champagne. Not surprisingly, if you leave the wine in your mouth for more than 20 seconds, it transforms into a "still" Riesling. Also, while described as "Brut," I imagine the sugar content is closer to an extra dry or even dry Champagne. If this sounds like a review veering towards the negative, it's absolutely not. I really enjoyed this wine and recommend it by itself as a Summer aperitif, or with your first, fish course in a multi-course meal. Angel juice.
Red
9/21/2018 - Dagalaifus Likes this wine:
89 points
This California Malbec is made by the typically brilliant Elias Rodriguez (Shafer). In the glass, the wine is dark purple with a nose of toasted oak, red cherry and blackberry. On the palate, the same toasted oak (on steroids), red cherry and blackberry with subtle hints of mint/eucalyptus, mocha and tar. The finish is medium length. I enjoyed the wine, but it doesn't live up to certain well-known wine critics' hype, and the oak is overwhelming. Then too, it tastes nothing like the best examples of that varietal from Argentina.
Rosé
9/18/2018 - Dagalaifus Likes this wine:
91 points
This is a blend of Grenache, Cinsault and Syrah from vines planted in the 1930s. It is a pale pink/salmon in the glass with a nose and palate of peach and strawberry. Despite the nice balance of acid and its crisp, mineral-driven finish, the wine has an almost creamy mouthfeel. Outstanding and a real step up from the other Provencal pinks.
Red
in the glass, translucent ruby. On the nose, strawberry and raspberry. On the palate, the same strawberry and raspberry with forest floor, white pepper and sour cherry notes. The finish is lengthy, but acidic. I realize that this and earlier vintages of the wine received staggeringly high scores from the established wine press, but I poured this one down the sink. In fairness to the wine, I should have decanted it for several hours or even a day to determine whether it might integrate with a few years in the cellar. I see that a Cellar Tracker taster predicted that the 2015 could last 10 years. I'm guessing this vintage might last even longer.
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Red
9/18/2018 - Dagalaifus Likes this wine:
93 points
Popped and poured. In the glass, dark purple. On the nose and palate, blackberry, mocha, caramel and toasty oak. This full-bodied effort is a Cabernet Sauvignon lover's Merlot. The tannins are smooth as silk and the wine comes up a wee bit short on the finish; so, I'd drink it now rather than waiting for it to improve with a few years in the cellar.
Red
9/3/2018 - Dagalaifus Likes this wine:
88 points
in the glass, a medium ruby. On the nose and palate, sweet cherry, raspberry and just a hint of oak. It’s tannins are barely discernible and its finish is just too short. All in all, endowed with a flavor profile that's more a lighter-bodied Grenache than a Washington Cab. Suckling's 96-point score for this wine is an affirmation of the subjectivity of wine tasting.
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Rosé
7/22/2018 - Dagalaifus Likes this wine:
92 points
This Mourvedre, Greanche and Carignan blend has a delightful nose of yellow cherries and blood orange. On the palate, the wine is medium-bodied with the same yellow cherry and blood orange. It has a lengthy mineral and apricot-driven finish.
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Red
7/4/2018 - Dagalaifus Likes this wine:
93 points
Darkest ruby in the glass with a nose of toasty oak. On the palate, the wine is medium to full-bodied with the same toasty oak, as well as kirsch, caramel, blackberry jam, truffles and just a hint of mint. It has a lengthy and tannic (but not astringent) finish; so, I would cellar it for no more than 5 years. There's a Graves-like earthiness, which is hard to describe, to the wine. While the alcohol comes in at 14.9%, I wouldn't call this vintage of Groth "hot." Is this as good as the cookie-cutter $200/btl. Napa Cabs that occupy so many wine retailers shelves? No, but I paid less than $40 for this wine and at that price it has an excellent QPR. Then too, I can think of dozens of 90 point Cabs and Bordeaux blends. This is not one of them.
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Red
6/20/2018 - Dagalaifus Likes this wine:
90 points
This is a New World style of unoaked Tempranillo from Ribera del Duero. In the glass, the wine is ruby with a lighter ruby halo. On the nose, cherry and muted blackberry. On the palate, the wine is medium-bodied with the same cherry and notwithstanding the lack of oak, just a touch of vanilla. The finish is lackluster, but at somewhere between $12-$15 per bottle, the Torremoron makes for an inexpensive and pleasant introduction to the varietal.
Red
6/3/2018 - Dagalaifus Likes this wine:
94 points
This is a blend of 90% Tempranillo and 10% Cabernet that is aged for 18 mos. in French Oak, (as opposed to American Oak that is the wood of choice for Tempranillo in other parts of Spain). The wine is darkest ruby in the glass with a redolent nose of violets and black cherry. On the palate, the wine is medium-bodied with the same violets and black cherry and muted notes of vanilla, coffee and oak. It has an exceedingly long finish. To be honest, after I popped and poured the wine, I found it to be both tannic and frankly, thin. My initial score was a solid, but hardly impressive 89 points. But what a difference a short stay in the decanter makes. After a few hours of air, the tannins faded and fruit slowly emerged; a delightful preview of what the wine will become if cellared for a few years.
White
5/30/2018 - Dagalaifus wrote:
85 points
I am an enormous fan of the winemaker Kent Humphrey, who also makes the quasi-eponymous Eric Kent wines. I enjoyed earlier vintages of this Sauvignon Blanc (See my tasting note on 2014). This vintage, however, not so much. It is straw yellow in the glass with a nose of citrus and melon. On the palate, it is medium-bodied and slightly effervescent with grapefruit, pineapple, melon and creamy oak. The wine has a lengthy finish that I found cloyingly sweet.
Red
2015 Vieux Château Palon Montagne-St. Émilion Red Bordeaux Blend (view label images)
5/28/2018 - Dagalaifus Likes this wine:
93 points
Darkest ruby in the glass with a nose and palate of black cherry, blackberry, raspberry, mocha and tobacco. It has a lengthy, earth/mineral-driven finish. While this is a St. Emilion (Merlot and Cab Franc blend), it's flavor profile is decidedly Graves. It is drinkable without a decant, but I imagine it might improve with a few more years in the cellar. I paid $26 for this marvelous wine at Total. At that price, the wine has an outstanding QPR. (FYI, I sampled the 2012 too and that vintage literally pales in comparison).
Red
5/28/2018 - Dagalaifus wrote:
85 points
This is Bordeaux blend of Cabernet Sauvignon, Malbec and Cabernet Franc. It is a deep purple with a thin, ruby halo in the glass. On the nose and palate, cassis, black cherry, tobacco and just a hint of oak. The finish is lengthy but tannic. Put this away in your cellar for at least 5 and preferably 10 years. This wine is another example of the subjectivity of wine tasting. I have seen this vintage described as "soft," "smooth", "perfectly balanced" and "ready to drink today." No, no, no and no.
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White
5/20/2018 - Dagalaifus Likes this wine:
90 points
Light straw in the glass with a nose of stone fruits and melon. On the palate, the wine is atypically (for a GV) fruit forward with the same stone fruits, melon, as well as red apple and a touch of spritz. The lengthy finish is infused with hints of white pepper and baking spices. Be warned, it goes down fast in the hot Spring sun. At less than $25/bottle, the Hundspoint has an outstanding QPR. BTW, I rarely mention a wine's label in a tasting note, but this one (i.e. a couple of grotesque monsters) is pretty ugly. Don't let it dissuade you from trying this absolutely delightful wine, which I'd pair with lobster or flounder fried in butter. Subsequent bottles have failed to impress; accordingly, I have lowered my score.
1 person found this helpful Comment
Red
2009 Trefethen Double T Napa Valley Red Bordeaux Blend (view label images)
5/13/2018 - Dagalaifus Likes this wine:
92 points
This is blend of all five Bordeaux, red varietals (i.e, Cabernet Sauvignon, Malbec, Petite Verdot, Merlot and Cabernet Franc). In the glass, the wine is darkest garnet with a lighter, ruby halo. The nose is redolent with black cherry. On the palate, the wine is fruit-forward, medium to full-bodied with the same black cherry, as well as vanilla. For a wine that is clearly meant to be "popped and poured," it has a surprisingly long, oak-infused finish. This is exactly the hedonistic, crowd-pleaser that I usually dislike. (See my review of the Austin Hope Cabernet), but the winemaker has done an excellent job of integrating the fruit, vanilla, oak and tannins. This is the perfect wine to accompany baby-back ribs, or grilled tri tip slathered in a spicy red sauce. At approx. $20/bottle, it has a great QPR.
Red
4/27/2018 - Dagalaifus Likes this wine:
90 points
This blend of Syrah and Grenache from the Roussillon is darkest ruby in the glass. On the nose, the wine is redolent with raspberry and black cherry. On the palate, the same raspberry and black cherry, as well as muted oak and vanilla. A trifle too tannic when popped and poured now. So, put it in your cellar for another five years or let it breathe for at least 24-hrs. N.B., this wine received a staggeringly high score from a celebrated wine critic. At around $15 per bottle, this wine has a good but not great QPR. I prefer the 2015 Plateau des Chenes from Lirac, which is also a Syrah-Grenache blend and has a similar flavor profile.
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Red
4/8/2018 - Dagalaifus Likes this wine:
90 points
This wine hales from the cooler Carneros region, which straddles both Napa and Sonoma counties. It is darkest ruby in the glass with complex aromas of cherry, mocha, toasted oak, and red currant. While I enjoyed the wine's aromatics, I found it initially disappointing in the mouth. My first score was a middling 87. I returned to the open bottle several hours later, and found that it had undergone a pleasant transformation after exposure to O2. It has a lengthy cedar-infused finish, and the tannic backbone to age at least 5 years. At around $29/bottle, the wine has a good QPR.
Red
4/1/2018 - Dagalaifus Likes this wine:
93 points
This Spanish Priorat is a blend of 60% Grenache, 20% Cabernet and 20% Syrah. In the glass, this medium-bodied wine is darkest ruby with a nose of black cherry, tobacco and smoked meat. On the palate, the same black cherry, tobacco and smoked meat, as well as blackberry and just a hint of garrigue. It has a medium-length, mineral-driven finish and the tannins are almost integrated; accordingly, I wouldn't cellar this too long. Despite its Priorat designation, this is dead ringer for a red Bordeaux from a hot vintage. Put it in a paper bag, so your wine-loving friends can't see the label. After they've tasted it, ask them where it's from. It really punches way above its weight and is a great value at around $25 per bottle.
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