Tasting Notes for Cole

(230 notes on 214 wines)

1 - 50 of 230 Sort order
Red
10/10/2019 - Cole wrote:
91 points
Black cherries, tar, blood oranges. 10 or 15 years too old, but still pretty lovely after letting the sediment settle.

Really want to add to that, but just that it lasted that long made it fun for everyone.
Red
8/29/2019 - Cole Likes this wine:
93 points
Perfect blend of old world and new world styles.

Burnt dandelion on the nose to start and dirty black cherries after that... decently long finish.

With an hour of breathing much more of an oily black olive and and plum skin experience.
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Red
7/26/2019 - Cole Likes this wine:
92 points
Either the best Rioja or the worst Rioja depending on if it not tasting at all like Rioja makes you upset. Heavy on Garnacha, and barely a food wine.

Soft, almost jammy with roasted vanilla all over. Extremely fine tannin.
Red
1987 Château La Rouchonne St. Émilion Grand Cru Red Bordeaux Blend (view label images)
2/3/2018 - Cole wrote:
88 points
A bit behind its time. Grass, brick, mustard (unwanted), and very soft wild blackberries throughout.
Red
2011 Chemin Ribian Châteauneuf-du-Pape Grenache Blend, Grenache
11/12/2017 - Cole wrote:
85 points
Weak for CdP, but still a good bottle to open given the price.
White
5/9/2017 - Cole wrote:
94 points
Still exciting, still fresh, and tastes exactly like the last person noted... color was probably markedly darker though, but it was good enough that it made seeing the Rangers eliminated far more palatable.
Red
1982 Château du Tertre Margaux Red Bordeaux Blend (view label images)
7/4/2016 - Cole wrote:
91 points
Prune, tamarind, and little cherry cola... over the hill by a step but interesting nonetheless. A little clove and rotten basil/garden dirt on the finish
White
4/21/2016 - Cole wrote:
93 points
Almost too thick to swallow. Burnt summer dirt... charred orange peel... copper... sour ginger spice... of course this is all the second night.

The first night was all those aromas but yellow instead of orange.
Red
2005 Prieur de Meyney St. Estèphe Red Bordeaux Blend (view label images)
4/3/2016 - Cole wrote:
94 points
Rating this a few points higher than I normally would to make up for the low scores that seem to be a run of bad luck for this very solid wine. Cigar box that once hid chocolate and singed cherry kirsch. Very little fruit yet very expressive.
Red
2005 Château Sénéjac Haut-Médoc Red Bordeaux Blend (view label images)
3/31/2016 - Cole wrote:
89 points
Graphite, german chocolate cake, burnt rubber. A little kirsch/ganache on the finish.
Red
1953 Château La Mission Haut-Brion Pessac-Léognan Red Bordeaux Blend (view label images)
3/6/2016 - Cole wrote:
94 points
Tobacco, gravel, and kirsch.
Red
12/25/2015 - Cole wrote:
89 points
Just yummy flavors, nothing all that interesting a perfect little claret with just enough age on it that you didn't feel guilty opening it.
Red
12/25/2015 - Cole wrote:
91 points
Allspice, savory chocolate and dried violet nose.... meaty, milky palate.
Red
12/20/2015 - Cole wrote:
80 points
Absolutely no fruit left. All mineral and woodsy herbs. Basically like drinking rosemary and quartz infused water.
Red
1961 Prosper Maufoux Richebourg Richebourg Grand Cru Pinot Noir (view label images)
12/19/2015 - Cole wrote:
91 points
Very reductive body, but very floral on the nose and very dark in the glass. This tastes and looks very much like some Syrah was added... burnt denim finish, sour blueberry and crystallized dark chocolate palate. This is like watered down vintage port.
Red
11/11/2015 - Cole wrote:
92 points
Exuberantly stomped, heavily oaked... Barbera is as good as Tempranillo when people take it seriously.
Red
11/4/2015 - Cole wrote:
87 points
More brown than red. It mellowed out almost too much. #mybadguys
Red
2003 Château Ramafort Médoc Red Bordeaux Blend (view label images)
11/2/2015 - Cole wrote:
88 points
Ashy raspberries and chocolate milk. did not develop very much in the past few years.
Red
10/11/2015 - Cole wrote:
94 points
Stunning. Red leather, plum, and soil. Still very much alive.
Red
10/11/2015 - Cole wrote:
86 points
Proper, gamey nose... no body no length.
Red
2007 Château Puy-Blanquet St. Émilion Grand Cru Red Bordeaux Blend (view label images)
10/11/2015 - Cole wrote:
87 points
Grey chocolate, old office aroma, a little raspberry.
Red
10/11/2015 - Cole wrote:
93 points
Cooked but not jammy fruit, brown sugar, sage, cloves, and pomegranate.
Red
10/1/2015 - Cole wrote:
93 points
Needs two decades.
Red
10/11/2015 - Cole wrote:
89 points
One of the best Chorey-les-Beaune I've had... that being said, it still wasn't exciting.
Red
9/21/2015 - Cole wrote:
96 points
Crawdad riverbed. Ripe plums and skins. Black raspberry. Perfect wine for waiting on people on another continent to email you back.
Red
9/20/2015 - Cole wrote:
92 points
Chinese 5 spice, pomegranate, black cherry, and a little bit of walnut husk/old spice cologne on the nose. Strong acidity and perfectly dusty tannins on the palate. A little bit of charred orange rind on the finish.

Basically, I'm really glad I didn't pop this until now.
White - Off-dry
9/14/2015 - Cole wrote:
94 points
Candied pink grapefruit, quince jam, and reduced green apple cider. Viscous and still refreshing. Wish I'd bought three bottles to see if it could go another 10 years (my guess is it could with perfect storage conditions).
Red
2001 Château Coutelin-Merville St. Estèphe Red Bordeaux Blend (view label images)
7/21/2015 - Cole wrote:
93 points
It does not taste chocolatey, but it does smell like someone is trying to light a large, mossy stump on fire inside of a chocolate shop.

Cherry kirsch mid, and a blackened baked bean finish.

Low tannin, subtle acidity.

Sad that this was opened for kebabs.
Red
7/15/2015 - Cole wrote:
92 points
This would be an 86 pt wine at time of purchase, but now it has the perfect celery seed, living sage, black raspberry thing happening that I'm enamored with it because so many Bordeaux wines don't express their aromatics well unless they're EXPENSIVE AND WELL AGED.

10 euros says, anyone who rated this below a 90 opened it before 2011 or normally rates way more expensive wine.

I wish my host had more left.
Red
1989 Château Saint Ahon Haut-Médoc Red Bordeaux Blend (view label images)
7/12/2015 - Cole wrote:
87 points
Attic, nuts, fig cakes, but thinning out more than hoped for.
Red
7/12/2015 - Cole wrote:
88 points
Tons of structure left, but not a ton of flavor. Straightforward and comforting cassis and campfire.
Red
7/12/2015 - Cole wrote:
92 points
The only reason this wine couldn't go ANOTHER 10 years was the cork. Tannin was still strong. The aroma was that of living, late summer, night time deciduous forest. The flavor was that of dark red cherries and an old brick shed.
Red
1/22/2013 - Cole wrote:
83 points
This wine is all oak even after being nearly a decade since it was picked. It smells of tray and trays of burnt black fruit, and it tastes like a smoothie made from those fruits drizzled with honey.

The midpalate is tops though, in that it has weight and aggression and flavors that coat your gums.

The reason for the score isn't that it is a poorly made wine. The score is "low" because all their winemaking prowess seems to be wasted/intentionally making an innocuous wine that has no connection to its appellation.

The later (think 07-09) vintages of this wine are far better, and I aired this one for two hours before digging in.
Red
10/29/2012 - Cole wrote:
84 points
Cherries stewed in a light darjeeling tea sprinkled with espresso beans... at least on the second night. On the first night, all I could smell was oak. This is the most delicate "serious" Duero I've tasted.
White
9/22/2012 - Cole wrote:
92 points
This fundamentally changed my view of what Gavi is capable of.

NUTMEG, curry leaf, and lime leaf on the nose. Medium weight with assertive yet light acid on the palate. Russet, yellow apples and white miso on the finish. White flowers and fresh oats throughout the experience. Amazing with eggplant.
White - Off-dry
8/16/2012 - Cole wrote:
92 points
Baked apples, jammy blueberries, candied lemon zests, and dried jackfruit (think savory oatmeal barely sweetened with brown sugar). There is a hint of pine sap throughout all of this, which is why I scored it above a 90.

I can't even imagine how perfect this would be ten years from now if it were under a screw top.
Red
8/5/2012 - Cole wrote:
88 points
Night one... very sour wood and very sweet fruit... imagine cutting pulling a branch off dogwood tree and smothering it with cherry pie filling.
Night two... Leave that very same branch out dangling from your bedroom window (above a tandoori joint) in Calcutta for a week. Woodsy *spice* (cardamom, curry leaf, and mace) hiding dried strawberries, goldenberries, and sour cherries.

It's not a 94 because it is very good. I have had EXCELLENT Marlborough Pinot Noirs before though so I am comparing it to them.
Red
2011 Qaramy Finca Valle de Uco Malbec Blend, Malbec (view label images)
7/27/2012 - Cole wrote:
86 points
Note that 86 points still means "very good to excellent."

Chocolate, pomegranate, and the heat from the juice of freshly plucked oregano.

I've had this bottle open for three nights, and even after the dregs have had a night with 90% of the bottle filled with air, this is still coming off as clumsy, uneducated bruiser.

It needs 5-10yrs to settle down... unless you have a steak on the grill and the wine in a decanter.
Red
2005 Qaramy Finca Valle de Uco Malbec Blend, Malbec (view label images)
7/27/2012 - Cole wrote:
88 points
This vintage (tasted in 2011) was all milk chocolate and pomegranate juice reduction with the viscosity of melting bacon fat.
Red
6/12/2012 - Cole wrote:
85 points
This is the best 85pt wine I've ever had (that's mostly a comment on how great it is that Japan and the rest of Asia are getting into serious wines and pulling the price up on great Crus... i.e., we need to re-calibrate our price-to-quality expectations). It tastes like cranberries slathered in walnut oil. There's a hint of sour pomegranate candy on the finish. I can't imagine this growing into a much better wine with more time in storage so I'm very pleased I opened it now.
White
5/18/2012 - Cole wrote:
89 points
coconut milk and green tea poured over citrus fruits and fresh papaya. the best cheap cali (i.e., more creamy than crisp) sauvignon blanc I've seen in a long time.
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White
5/11/2012 - Cole wrote:
91 points
Apricot, lime, honeysuckle, tangerine, and fresh green herbs on the nose. Melon rind on the palate. green apple peel and kumquat on the finish. The only reason this isn't a higher score is that the flavors and aromas are clear, not flamboyant.
White
2/11/2012 - Cole wrote:
80 points
Everything about it was muted. Hints of pear, melon, and lemon curd, but not a single "true flavor" to it.
White - Off-dry
5/8/2012 - Cole wrote:
88 points
Sage and dragon fruit on the nose. Lemons and limes stuffed with candied ginger on the palate. 88pts w/ Cornell curve... 92pts w/ Harvard curve. Great w/ baked Cajun sea trout & bell peppers.
Red
1/13/2012 - Cole wrote:
85 points
Blackberries dusted w/ burnt cinnamon and wrapped in leather. Super-straightforward, but very well done especially for under $15.
White - Sparkling
6/13/2011 - Cole wrote:
88 points
TASTED FROM A BOTTLE THAT AGED/SAT for three years in a steady environment. apple, browned butter, irish soda bread, yellow peach. only the tiniest bit of the signature prie "creaminess."
Red
5/28/2011 - Cole wrote:
88 points
Blue fruit. Black fruit. a hint of tart red fruit. There's a bit of decomposing mixed greens scent on the nose when first opened but that turns into still living cinnamon and dried ancho chile.
White
5/19/2011 - Cole wrote:
86 points
One beautiful note. Lots, and lots, and LOTS of lime-green-apple-slightly-funky-candy. Basically dry. Basically good. Just more fun than awesome. No "depth."
Red
5/14/2011 - Cole wrote:
88 points
If new world wine had elegance, it would taste like this. Glassy minerals and pearly fruit.
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  • Tasting Notes: 230 notes on 214 wines
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