Tasting Notes for oropeza

(2,531 notes on 2,266 wines)

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Rosé
4/22/2021 - oropeza wrote:
Stone fruit, melon, some salinity on the core, decent acidity on the finish. Not bad, starting to drift away from any sense of value at $34 here on the US West Coast... Fun to taste but I'll pass for either some of the still-affordable roses at the ~$20 price point, or Tempier and friends offering much more complexity for a few bucks more
White
4/21/2021 - oropeza wrote:
Apple and lemon, leaner core, good acidity on the finish. Close enough to a leaner chard that I might have called that if tasted blind. Good.
White
Peach on the nose and in the mouth. Round and even slightly oily like a viognier. Good lift on the finish, a nice ending on good acidity that saves it from being flabby. Solid!
Red
Floral nose, cherry up front, slides into a slight earthy and tarry core before finishing with a nice shot of bright acidity. Low-noted but light-bodied... fun!
Red
4/18/2021 - oropeza wrote:
Dusty red fruit on the nose. Strawberry candy up front, surprisingly round, soft, tapers towards the end on slight tar and soft soft tannin.
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White
4/13/2021 - oropeza wrote:
Lemon, salinity, not quite the usual bracing acidity but solid nonetheless
Red
4/13/2021 - oropeza wrote:
Red fruit, light bodied, cranberry and herbs, finishes quick, straightforward.
Red
4/9/2021 - oropeza wrote:
Strawberries up front, into a thicker, somewhat chunky core with earth, baking spice and black pepper, finishes with decent length on chew and a hint of acidity.
Red
Garnet in the glass. Brandied cherries and earth, light black tea, red throughout, fairly light body, finishes with good but not at all overwhelming acidity. Surprising personality for a 2015, wishing I'd had this when it was young to compare... great combo of the bold fruit of a warmer year with the quiet & nuanced personality I associate with cooler years.
White
2019 En Cavale Vermentino Calaveras County
4/3/2021 - oropeza wrote:
All bruised summer fruit up front, mineral in the core, an intense finish on bright acidity and a sour, wild tang. Like many natural wine whites, there's an intersection here with sour beers, and actually this reminds me a lot of a Mikkeller Geuze we had last weekend. Would be really fun to side-by-side this with an Italian Verm for comparison.
Red
Three years later, not much has changed... every bit as delicious. Red fruit up front of a complex middle with earthiness, herbs, black tea... soft, well integrated tannins, good length on bright acidity. And, as before: YUM!
Red
Black fruit, bramble, pine, earth, black forest cake, some tertiary flavors, finishes long on mostly pillowy tannins with some acidity to provide a bit of uplift. Very well integrated, with a wonderful flow from front to back.
Beer
Apple and pear on the nose and up front in the mouth. Narrow core with slight bread and yeast notes, then a huge finish on a blast of tartness with sour cherry being the predominant flavor. Yum!
White
Honeysuckle up front, peach blossom and slight honey. Fades in the core to nearly nothing, all delicacy & gossamer through the finish on pure acidity. Really fun and very unique.
White - Sparkling
Peach and citrus up front, then this wave of chalky, saline, minerality hits and doesn't stop for several minutes. Broad core and very long taper, steely mineraliness lingering for days. Beautiful with oysters and other raw seafood.
Red
No stuffy head this time... cherry up front, that same dusty and cottony core (like licking a t-shirt she says) with some herbal elements, complexity that's out of reach of my description, and a very long finish on acidity and tannin. Drank alongside a 2014 Thomas for maximum birthday decadence: this wine was darker, more of a conundrum flavor-wise, deeper and had slightly more texture. Both wines finished incredibly long, and were truly pleasures to drink.
Red
Finally made it to day 2 with a bottle. Intense red fruit and currant jam up front, some gravelly depth in the core, finishes long on bright, persistent acidity. Day 2 was a little more open and I think future bottles will either get a decant or simply be opened a day before drinking. YUM.
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Red - Fortified
Pale ruby in the glass. Strawberry and honey. Fades quickly after a fairly intense front. Fun and much different from other aged ports I've had.
Red
Tangy red fruit up front, baking spice and some earth on a textured core, finishes long on good acidity. 2019 Willamette Pinots in general so far are reminding me of 2017s in the Very Red sense, only with a little of 2018's structure along for the ride. Yum!
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White
Again with the orange & candided orange front, this time a much more delicate middle than the last time. Tasted next to a 2019 Lauer Kupp, might be the contrast: this is the paler, more delicate, less intense wine.
White
Day 1: Honeysuckle, green apple, candided lemon up front. Wet stone and camomile in the core. Finishes long on good acidity. Yum. Day 2: longer, easier to pick out the component parts: honeysuckle up front, clear green apple and candied lemon, less with the stone and more with the herbal, chamomile / feverfew core, long finish on acidity with bitter wood flavors... maybe like chewing on one of the seeds from the apple or the lemon. Next to a Zilliken 2018 Rausch GG, this is the more intense and more distinct wine.
Red
Another bottle, as before... deep, floral, still somewhat chunky tannins... yum.
White
3/14/2021 - oropeza wrote:
Floral nose, peach and lime up front, some grass and stone on the core, finishes gently on medium acidity. Delicate throughout and never really locates or focuses. Interesting to try but won't come back here again, my guess is this is the type of wine the tariffs have hurt the worst. Probably a reasonable bottle around $20 but at $35 there's so many other more interesting wines.
Red
1997 Niebaum-Coppola Rubicon Rutherford Red Bordeaux Blend (view label images)
Blackberry and plum up front, bramble, rosemary and earth on the core, finishes long on acidity and tannin. Very well integrated and smooth transitions throughout... nice!
White
3/11/2021 - oropeza wrote:
Lime and green papaya in front of an intense, grassy, mineral, chalky core before finishing fairly long on acidity. The baseline NZ Sauv Blanc, good value at around $12. Tasted next to a Sancerre at 3x the price, this was deeper with more intensity and a longer finish. Not sure why the dislike for this one on here or elsewhere, this to me is at least a solid 'weeknight white' and a good companion to most foods that want an acidic wine as a partner :shrug:
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White
3/11/2021 - oropeza wrote:
Tropical fruit in front of typical SV grassy core and bright finish. Next to an Oyster Bay Sauv Blanc, this is higher noted and less intense.
Red
3/9/2021 - oropeza wrote:
Crunchy red fruit, vibrant, cranberry and strawberry up front, gravel core, lively acidity on the finish. First taste of 2019. Fun!
Red
3/7/2021 - oropeza wrote:
Red fruit, tinge of brett tang, minerality on the leaner core, finishes lean with good acidity. Not bad, very "natural wine" style red.
White
3/7/2021 - oropeza wrote:
Underripe tropical fruit up front, green papaya and mango. Medium width in the core on some wet stone. Day 1 this finished reasonably bright, by day 2 it had gone a bit flabby. Drank side-by-side with a 2019 Cameron Dundee Hills Chard, this was darker in the glass with more tropical fruit flavors, a less intense core and a slightly duller finish, especially on day 2.
Red
3/6/2021 - oropeza wrote:
Plum up front, rosemary and earth and stewed apricots on a well integrated but thinned out middle, pine needles and plenty of tertiary notes, still with lively acidity on the finish... this is solid.
Red
Red fruit and floral nose, primarily red fruit in the mouth, structured middle with primarily tar hits you pretty quick and sticks, finishes long on thick tannin and good acidity. Younger Nebbiolo-based wines tend to win for me when they hit high volume all along the spectrum and this doesn't disappoint. There's something missing here but I can't pin it down... maybe an elegance? Ah, that'll probably come with age. For now this is a solid winner, doing it again I'd probably pop it two days before drinking.
Red
Blueberry and violets on the nose. Blueberry and blueberry pie up front, moving into a deep, earthy, almost muddy core and finishing reasonably long on tannin. A fun contrast with the 2017 Cristom Eileen Vineyard we drank it next to over two days: This was much heavier, darker and deeper and with much less acidity next to the very-2017-ish Cristom which was higher noted, much redder and with much more acidity on the finish.
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White
Stone fruit, green grass, lime, a little salinity and hazelnut on the core, bright and fairly quick finish. Just right in terms of balancing some complexity and general straightforwardness at the $20 price point... YUM.
Red
Savory red fruit nose; Bright raspberries up front, moving into a low-noted dirt and earth core, some vegetal and herbal flavors, finishes fairly quick on a little pop of acidity and some cloddy tannins. Kind of a collection of parts more than a cohesive symphony, but also really, really good parts. Fresh... I never would have guessed this was 10 years old. Yum!
White
Opened and let sit 24 hours after a sniff of flint and diesel aromas at pop. Day 2: Still with the industrial open, moving into peach, nectarine and slight tropical fruit that slides into an intense, minerally, wet stone, chalk, saline core and finishes very long on very good acidity. Sticks in the mouth for a long time afterwards, like an espresso. Day 3: industrial / reductive notes have mostly blown off, wine is still intense and rolling through a dense core with that very long finish. Drank both days next to a 2018 Walter Scott Cuvee Anne, this was more intense, slightly lower toned, and lengthier. Both excellent bottles of wine.
Red
2/21/2021 - oropeza wrote:
Boysenberry pie up front, moving into a brambly core and an odd, sour finish.
White
Opened the day before this time around, avoiding the tightness of Day 1... flint and apple on the nose, crisp apple and mango up front in the mouth moving through a complex, mionerally core and finishing on very good acidity with steeliness and salinity. High notes the whole way through. Side-by-side with 00 VGW '17 Chard, this is brighter, slightly less nuanced, slightly less intense, a little more closed off and needed a little more time to open up. Both are killer and as good as any white burgundy I've had the pleasure to try... at $40 that's pretty amazing... woot home team Oregon chard!
White
2/19/2021 - oropeza wrote:
As before, green papaya and green apple up front, good length primarily on those flavors... tasty.
Red
Bright red fruit in front of a brambly, slight pepper core and finishing with good lift. Wow on the mouthfeel... pillow-soft tannins. Really sneaks up and pops out of what at first seems like a diminutive wine but in the end persistent in its flavors and that killer texture. YUM. Seeing comps to Cru Beaujolais in other vintages notes... yes.
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Red
2/15/2021 - oropeza wrote:
Floral nose, slight black fruit in front of an herbal, meaty core. Tight, stringy, vegetal... rides the line between electric and just plain too cool-climate for the grape. Came back around on this quite a few times during the three days we had it open... do I like this or do I hate it? Fun paradox.
Red
2/14/2021 - oropeza wrote:
Red fruit in front of an earthy core.
White
2/14/2021 - oropeza wrote:
Lemon and apple up front, grassy and herbal notes midway, good length on sharp acidity. Tasted next to a 16 Ramey Fort Ross Seaview, this played lower-toned, greener and less clear notes and was much cleaner / ready to go at pop due to lack of reductive notes.
White
In a foul mood at pop, all diesel fuel. Left it alone for and and came back to a white peach open in front of a floral, saline core and a long, steely finish. Persistent brightness front to back. Really nice with seafood.
Red
Gentle floral nose, then in the mouth there's red fruit moving into a dense, dark core with earth and herbs, finishing with somewhat chunky tannins. Bass notes all the way on this one, the nose gives you no clue what's to come. Fun! Going to save the next two bottles for a few years and see if those tannins come together.
Red
2/12/2021 - oropeza wrote:
Pretty nose, rose and strawberry. Very tight and crunchy at pop. Mellowed a lot by the next day, giving strawberry, violet and slight baking spice with good acidity.
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Red
Red and black fruit up front, moving smoothly through a lighter, earthy and baking spice dominated core with fresh acidity and good tannin... solid structure... this is really beautiful. Glad I have 1 bottle left.
Red
2/6/2021 - oropeza wrote:
Red fruit in front of a nicely structured, piney, minty, herbal core and a flash of acidity on the finish. Good chew through the finish and beyond. Solid, nothing to shout about and also a good Burgundy with a dozen years on it.
White
2/6/2021 - oropeza wrote:
Garden hose and lime zest on the nose. Green theme all the way: green papaya, lime, grass and flint in the mouth. Bass notes when tasted next to a Rheinhessen from 2014, the German playing the higher & lighter hearted parts. This wants seafood, maybe fish & chips...
White
2/4/2021 - oropeza wrote:
As before... bruised pear dominating, some minerality, round body and lighter acidity. A couple bottles left now.
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