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Comments on my notes

(3 comments on 3 notes)

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Red
2006 Produttori del Barbaresco Barbaresco Nebbiolo
2/8/2019 - jcomm wrote:
94 points
This is the declassified CRU lot L 10.161, amazing complexity
and oodles of fruit and spice, long and smoth.
For the price, this really rocks.
  • jcomm commented:

    2/12/19, 1:26 PM - My source was in French as I am from Québec, the finewinegeek link gives all the details...my batch of bottles were all from lot L 10.161, usually the lot # appears on the back label of the bottle in the lower right hand corner and is preceeded by capital letter L...
    So for Lot L 10.161, as per table below there is 50% of the Riserva juice in it:
    Batch 1 (no riserva juice): Lots 9.097, 9.099, 9.105, 9.113.
    Batch 2 (30% riserva juice): Lots 9.120, 9.125, 9.141.
    Batch 3 (50% riserva juice): Lots 10.144, 10.148, 10.155, 10.161.

Red
2015 Jean Foillard Morgon Côte du Py Gamay
3/26/2018 - jcomm wrote:
87 points
Really not in a good place presently, green, thin and a bit on the light side also with barnyard elements, seems to be light footed when compared to other vintages and cuvees, not my cup of tea as they say.
  • jcomm commented:

    4/23/18, 6:58 AM - Nah, don`t think so, there`s several notes in the low 80`s to claim bottle variation or even lot variation, people just don`t like this profile and its OK, but hey, if you enjoy it knock yourself out!

Red
2006 Tenimenti d'Alessandro Syrah Cortona Podere Migliara
3/28/2013 - jcomm wrote:
95 points
Left in the decanter for a good 4 hours and then put in bottle for slow aeration for another 4 hours before serving.
Superb nose of plums, spices, herbs and some complex hints of flowers.
Palate shows very rich & dense matter but with a nice overall balance. Black fruit and anis with some charcoal et smoke. Extremely plush tannins and quite long finnish.
This is simply outstanding & delish presently...will improve with time. SUPERB!
  • jcomm commented:

    3/30/13, 2:37 PM - You're absolutely correct, made a world of a difference!

    THX.

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