Tasting Notes for JLL

(304 notes on 178 wines)

1 - 50 of 304 Sort order
Red
Bought on release from the list, cellared at 56 degrees since delivery, decanted for 30 minutes, tasted over 3 hours, burning Bacardi 151 flambé on the nose-could not discern any fruit, huge legs when swirled, menthol infused dark cherry on the palate-very scared of someone lighting up nearby, finish is short-harsh-and full of rubbing alcohol. I am no longer a subscriber to the list, but this wine is by far the worst Kistler I have ever tasted. No rating assigned, undrinkable in current form
White
12/3/2013 - JLL wrote:
72 points
Pale color/nose of melon and vanilla/ fat round green melon, citrus fruit wo acidity, vanilla and residual sugar were the tastes. Positively awful stuff, only redeeming feature was the screwcap. Poured the rest of the bottle down the drain. In no way was this representative of Pinot Gris.
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Red
5/12/2013 - JLL wrote:
Very different is the term that comes to mind here. Note, this is almost on the opposite side of my Pinot wheelhouse, so take this note as such. Given 2hrs of air. Color was deep purple with a wide meniscus and mega legs. The nose was filled with Ben gay rubbed kale, etoh and blueberries. The taste was much the same, disjointed mix of green veggies, menthol, and cherry pie filling which finished with a bite of etoh...day two, similar experience, but the menthol was taken down a notch and the etoh shot right off the charts. Big disappointment. I have enjoyed Pisoni fruit in the past, as well as Roar's Rosella, but this was unratable. I would have guessed a low priced Mollydooker Shiraz if it had been served blind.
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Red
5/10/2013 - JLL wrote:
flawed
my god this was a proxy for organic fertilizer, gave this over 5 hrs in a decanter tasting periodically and the barnyard smell and taste never left, the taste was dark fruit surrounded by barnyard. I have read about this on WB and give the Rhys team loads of credit for admitting the issue and offering a refund (class act), while so many other wineries ignore production issues that adversely affect their wines. I will definitely take Rhys up on the offer to return my remaining 5 bottles.
Red
3/20/2013 - JLL wrote:
We were fortunate to have a wonderful restaurant within walking distance of us during Spring Break that carried this wine. Over the course of a week, we (another family as well) consumed 6 bottles of this beautiful, yet young pinot noir. Wow, tart red fruit, brown spice, little oak, and tannins that bit the tip of your tongue. If anyone is near 30a in NW Florida, give Edwards a try in Rosemary Beach. Great food, wine, service and music.
Red
3/14/2013 - JLL wrote:
Bad bottle? No fruit, nasty oak...1hr decant
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Red
10/21/2012 - JLL wrote:
flawed
Corked
Red
10/2/2012 - JLL wrote:
77 points
$40 at Spec's, darker color than what I am used to with the 20-30 09's that I have sampled so far. spicy cherry nose with an astringent chalky dark red fruit taste that intensified with air. finish lured the fruit to sleep with the astringent harsh chalky aftertaste. perhaps this is way too young to judge, but i will not be purchasing again.
Red
9/23/2012 - JLL wrote:
70 points
Zero fruit, harsh olive brine taste. Undrinkable from first pour to 2hrs of air. On day two, after corking the bottle in the fridge overnight a plastic wrap smell and taste appeared, still no fruit, but plenty of olives. Still undrinkable. This was stored at 55 degrees upon receiving from the winery. Tca?
Red
9/16/2012 - JLL wrote:
Worst wine that I have had this year. No fruit, crazy acidity burn...manipulation with a negative alpha.
Red
12/17/2011 - JLL wrote:
Horizontal in 55 degree storage since delivery from winery/Decanted for 2 hours then poured back into the bottle for another hour and a half/Very different wine from my note 12 months ago/central coast syrah like color, when held up to light you can see a dark ruby color, thin clear meniscus, lotsa legs/pine sap, smoky mushrooms, ultra dark tart cherry, vanillan and a hint of etoh on the nose/upon entry a sour cherry harvest with pine sap, forest floor and brown indian spice (beautiful), very little showing of the oak/finish is very long with fine tannins showing tart cherry, pine sap/needles, roux, a sour wet wood, and indian spice. This was a much darker showing than the "reddish" showing a year ago, however, it is a tremendous wine moving back towards the traditional Pisoni Estate profile. The earth, spice, and tart cherry are very pleasurable, but I was put off a bit (nitpicking) by the sour wet wood on the finish. I feel that Mark and Jeff are really dialing in on the vineyard management (Mark) and winemaking (Jeff), but would love to see some future restraint on the new oak. I believe that this has the stuffing to go long term and I will check back with a bottle of my remaining 7 750s in two years. My 1500 will have to wait a decade. Well done Jeff, Mark and Gary.
Red
11/26/2011 - JLL wrote:
83 points
Stored at 55 degrees horizontally since delivery in Nov 2007/since last note, a wider meniscus and broader legs, color was deep purple with little penetration against light/a sweet etoh was dramatically more pronounced on the nose, almost offputing due to the spice and fruit fading away in light of the strong etoh/damp forest floor, Big Red Gum, this has lost quite a bit of flavor over the past 9 months/finish has ample fine tannins but is worrisome due to the deterioration of fruit and spice from 9 months ago, all in the finish is long but dull, blunt and sour.

I have experienced large bottle variation with Pisoni in the past (2004), but not with this vintage through 7 bottles. If this is not bottle variation, I am worried. The dramatic fall-off in everything from 9 months ago, and the extreme alcohol showing on the nose makes me want to drink up quickly. Very disappointing considering the pleasure that this brought me 9 months ago.
Red
8/29/2011 - JLL wrote:
78 points
Bought 6 of these today at spec's after many wonderful bottles of the keefer last week in Austin. Upon pouring into the decanter, Uh oh, Brett? Cork was perfect, fruit was showing, but a band aid muskiness was prevalent on the nose and palate which overwhelmed the positives of this wine. YThought perhaps that I was off and gave it several more hours. Did not improve, consistent with Richard Jennings' note. Will return remaining 5 tomorrow. Very disappointing
Red
6/5/2011 - JLL wrote:
decanted for 2 hours, drinking over 3 hours/deep purple color with a clear meniscus and stringy legs following/red fruit menthol smirnoff nose in a riedel burgundy stem which overpowers the faint menthol and spice/raspberry, dark-bitter cherry, peach, brown spice (combine to a peach cobbler, not expected, but very nice), toasted mocha on the taste/finish is a muted bitter cherry, strawberry with a light spice and harsh cedar, very long however. 87-89
Red
6/5/2011 - JLL wrote:
upon decanting i had high hopes for this young village wine based on the Tanzer notes and CT notes. Light red color and beautiful nose of strawberry, cherry, pine, and light spice. Decanted for 3 hrs while sneaking a taste every hour. Massive tart, biting tannins which do not allow the ripe red fruits that filled my nose to transfer to my palate. Citrus and pine are the overwhelming tastes here besides the massive tannin wall. Have poured this back into the bottle and will revisit tomorrow.
Red
6/3/2011 - JLL wrote:
91 points
decanted 3.5hrs, served at approx 60degrees, color is purple with a clear meniscus and stringy/fast legs/nose of bbq grill (basted with Ponca City's Head Country sauce) that had just finished cooking and cherry cough syrup, faint etoh/taste of full stems, tannins, bitter cherry, spice and earth with a slight lingering layer of vanillan, citrus floral aspect as well/finish of bitter cherry, stems, earth, spice, brisk citrus, sharp mocha, long finish. Obviously this is a young buck, but very refreshing and pleasing
Red
3/26/2011 - JLL wrote:
93 points
Stored at 55 degrees horizontally since winery shipment in Nov 2007/dark, cab-like color, with a thin meniscus and long legs/nose of pine needles, dark asian spice, etoh coated red fruit, and mushrooms, very nice even with the etoh/taste on entry, ripe tannins, forest floor, dark asian spice, sour cherry, hint of spicy green, well integrated subtle oak w vanillan, and citrus/finish- fine tannins, spicy cherry, pine needles and citrus, goes on and on and on...tremendous wine, imo just entering it's drinking window...have 3 750s left and will try another towards the end of the year, and will let the 1500 sit for a minimum of 5 more years.
Red
3/19/2011 - JLL wrote:
81 points
stored at 55 degrees since winery delivery/decanted for 4 hours, drank over 4 hours/color- magenta w tons of legs and a meniscus surrounding the bowl/nose- tart raspberry and etoh/taste- this wine did not budge an inch over an 8 hour period, tart sour raspberry and cherry capri-sun, dried wood, acidity and alcohol w a touch of spice, harsh is how i describe it/finish- dried wood, acidity, tannins, alcohol, slight hint of sour raspberry.

perhaps this was too soon to pop this, but based on this tasting i do not see how the fruit will ever be able to show itself in the presence of the off wood (not milkshake like a napa cab, but more of a harsh, astringent cedar), alcohol, and acidity. hopefully this is at a bad stage and additional (2+ years will be my next experiment) time will help it come together.
Red
3/12/2011 - JLL wrote:
80 points
Decanted for 2 hours, put back into bottle for with cork for 8 hours, then poured back into the decanter for approx 2 hours to serve with dessert at roughly 60 degrees/color is deep purple with a black element/nose is asphalt, olive, blackberry, violets and etoh/taste is sour berry, olive (green streak that gets more prevelant the longer the wine stays in your mouth), overwhelming wood (gasoline poured over an oak strip, flash roasted for a minute), a cotton candy coating, and tannins that have strengthened over time. Finish is short and clipped and leaves an astringent sour, green, dieselwood taste. Maybe this is an off bottle, but after reading all of the notes on CT it appears that bottle variation is par for the course with the wine. I will save the others for at least another year, unless I catch a good bid. I remember back when I couldn't wait to pop an Alban (granted that was a long time ago, loved the 01-03s), now I dread opening one, wondering what will come out of the bottle next and why I didn't hit the bid.
Red
12/30/2010 - JLL wrote:
had this tonight at Backstreet, thanks Sean Beck. Absolutely delicious and ready to go like many other SLH 08 PN's. Darker in fruit than the Pisoni Estate and Lucia SLH blend, but very fresh with great acidity. Enjoyed this much more than the Siduri, which was darker and more muddled. Love what Roar is doing and 08 in the SLH is a bellweather for PN in Cali. This wine was served with two dishes: 1) spiny lobster w garlic potatoes and spinach in a buere blanc, and 2) roasted grouper with root vegtables and cheddar grits. Wonderful pairing thanks to Sean Beck.
White
12/30/2010 - JLL wrote:
has this tonight at Backstreet, thanks Sean Beck. Our most interesting and enjoyable wine of the year, fyi, we had this several months ago and had the same thought. More of an orange, but it gave us a crisp acidity and a full flavor of red fruits in an orange wrapper. Lots of fun,
Red
12/29/2010 - JLL wrote:
absolutely loved this, we always pop a Pisoni a month after shipment delivery, sacrilege, but it is fun to compare notes to when we start to pop them roughly 4 years after delivery. This wine might be a bit different. Red fruits were dominant, as well as, the earth notes and pine sap. We have tasted the Lucia blend, Adam Lee's Rosellas, and this and can say that 2008 so far is my favorite vintage from the SLH. This can be consumed young, but will probably hold off on the next bottle until late 2011. Premature to rate this, but it was absolutely delicious and went down very quick. Well done Gary, Mark and Jeff
Red
9/13/2010 - JLL wrote:
92 points
After reading numerous glowing references to this wine on the eBob (former member) and Wineberserkers forum, I went in for a case at a local retailer. I decanted in a plain Riedel O decanter for 90 minutes and drank over 4 hours. This wine was wonderful, tart red fruits, limited oak influences, and enough earth to enjoy but not enough to make me vomit from "terrior" influence. Gorgeous spicy cherry and tea on the taste, finish had a tannic quality, but they were very well integrated with the combination of acidity and fruit from the wine. We enjoyed this with an Ad Hoc dinner of romano beans with mint (we cheated and used haricot verts), garlic pureed potatoes, and tarragon chicken. This was a very food friendly wine. Note, with air after 4 hours, the wine became very acidic with very sharp/bitter fruit, not enjoyable. Perhaps an awkward stage, but this did not take away from the experience that we enjoyed from 90 minutes of air to 3 hours of air. We will put the majority of the case away for a while, but will peek in a couple months due to our enjoyment of this wine. Well done,
Red
6/5/2010 - JLL wrote:
76 points
not anywhere near the previous showings, Color: deep purple w legs/Nose: etoh/menthol/blackberry, Taste: astringent veggie vodka bomb upon entry, stems galore, sharp sour tannins, Finish: yuck

I hope this is a severe bottle variation (reminds me of the delta within Saxum bottlings) and nothing else, have another 8 bottles left. Btw, all 12 bottles (3 previously consumed) have been stored since mailing list arrival in 55degree controlled storage. Cork was fine as well.
Red
5/15/2010 - JLL wrote:
71 points
Decanted for 2 hours, drank over 2 hours. Color: purple mixed with V8 red/Nose: hard to pick up anything other than etoh and veggies/Taste: ultra tart cherry/stemmy/tannic/v8/dirt/Finish: more of the same

I do not hold out much hope for this due to the lack of fruit. I know that 2006 was a tough vintage in the SRH, but this would be better labeled as V8 and not Pinot Noir. Paid $81/btl for this via the mailer years ago, a terrible QPR. Btw, this has been kept horizontal in 55degree storage since arriving from the winery.
Red
2003 Château Lascombes Margaux Red Bordeaux Blend (view label images)
4/10/2010 - JLL wrote:
flawed
Corked, first bad bottle out of 7 consumed (puchased via PC)
Red
3/26/2010 - JLL wrote:
74 points
Decanted for 4hrs, drank over less than one: Color: deep midnight/Nose: not much/Taste: enormous residual sugar, flabby, lack of acidity, black fruits/Finish: candy

Saw that this was 16.7 alcohol, could that have effected the finished product? This was undrinkable, stored in a 55degree temp controlled environment since mailing list delivery.

We poured this out...hopefully bottle variation
Red
3/20/2010 - JLL wrote:
92 points
Thought that I would pop this after reading FMIII's notes:

Double decanted for 4 hrs, drank over 2 hours.

Color: deep purple with thin clear bricking/Nose: red fruit/black fruit/licorice/Taste: red fruit, tar, licorice, earth, brown spice, nice acid, subtle tannins/Finish: emphasizes the red, tar, licorice and spice, subtle tannins

This is really turning the corner for me (2 of of 12), developing into a beautiful wine. I thought Adam Lee's comments on this vineyard were very helpful on eBob. I look forward to drinking these over the next couple of years. Enjoy one tonight,
Red
3/17/2010 - JLL wrote:
90 points
Decanted for 2hrs, consumed over 1.5hrs: Color- deep purple with 1/16th" bricking/Nose- beautiful strawberry-cherry-earth, no etoh (big plus)/Taste- strawberry/cherry/light/tart/slight acidity/earth/Finish: damn good

Very much a lighter display of SLH fruit, but a pure display of PN. The price has spiked up hard over the past 2 vintages, so I can't call this a QPR anymore, but instead a fair value for the money.
Red
3/17/2010 - JLL wrote:
91 points
Double decanted for 2hrs, drank over 2 hrs. Color: purple with clear bricking 1/8" wide/Nose: dark red fruits, hard cinnamon, mocha/Taste: strawberry licorice, burnt oak, tannins/Finish: long, but emphasizing the burnt oak and red fruit.

This was tasted way too young, I purchased a case of this at a great price and this was this first one popped. I will hold off for another 12 months before the next bottle. Great potential
Red
3/14/2010 - JLL wrote:
90 points
Decanted for 2hrs, drank over 3hrs: Color-deep purple with clear bricking/Nose-heavy etoh/Taste-tangy cherry/forest floor/spice/Finish-tannins show up, while the acidity keeps it interesting. Way too young to try a Pisoni PN, but very interesting nontheless. Based on some experienced tasters (with SLH pinot) notes and my experience tonight, I have no doubt that this will continue to evolve and integrate with time. No worries (unlike some zero acid Cali 07's) about this one continuing to progress with age. I will wait another 6 months to try my next bottle.
Red
3/13/2010 - JLL wrote:
92 points
This is the second bottle of this wine in the past 12 months, both have been superb. Decanted for 2hrs, drank over 3hrs. Color- deep purple with clear bricking/Nose- is a negative, hard to discern anything other than the etoh/Taste- minty blue red fruit/vanilla/spice/tannins and acidity/Finish- bluer fruits come through, but the acidity keeps the partial sweetness in check. Great now, but I would love to have the discipline to hold off on the rest of the case for at least another 12-18 months.
Red
3/13/2010 - JLL wrote:
81 points
popped and poured, these impressions are after 2 hours of air. Color- magenta/light bricking, Nose- lotso wood/cherry cough drop, Taste- earth/overwhelming sweet cherry-candied/raspberry/where is the acid, this tastes very flat?, Finish- a touch better, subtle tannins come through. Overall, perhaps this is too young and need to integrate, but I am very worried about this due to the lack of acidity. The sweetness is overwhelmingly candied. Disappointed for now, from what should have been a much better wine considering the fruit source and vintage
Red
2003 Château Lascombes Margaux Red Bordeaux Blend (view label images)
2/13/2010 - JLL wrote:
85 points
ready after the pop, gave decent impressions but fell flat after three hours.
Red
2/13/2010 - JLL wrote:
72 points
undrinkable...i followed the decanting advice from a note here where the winemaker gave the advice. based on the numerous positive, even superlative notes, i have to believe that the high alcohol and extraction have led to high bottle variation. both bottles have been undrinkable, sickly sweet, no spice, no varietal flavor, just bum favored 7-11 slurpee's. Once marketplace gets back to norm I will sell the rest
Red
2/13/2010 - JLL wrote:
90 points
gorgeous deep purple on the eyes, this was decanted for 3hrs and consumed over an additional 3hrs, the nose was at its best several hours ago when it gave off smoky dark fruits/now it is readily showing etoh although there is little to be tasted, very tight until opening up after 5 hrs- casis/tobacco/smoke/cedar/earth/touch of dill, finish was long emphasizing the wood and herbs with little fruit.

Let this one rest...
Red
1/30/2010 - JLL wrote:
91 points
sour cherry/bramble/etoh nose, dark earth/cedar/cranberry on the mouth, good finish of the cranberry. could not discern the 15.2, very nice tonight, curious to see how this ages>>>
Red
1/9/2010 - JLL wrote:
94 points
horrible bottle variation continues with the 04 Albans, this time I got a good one! Everything that I loved with the 02/03 reva is here, beef blood, minerality, dark red tarred fruit. Btw, the alcohol is not noticable. Where has this been with my other 04's? Perhaps, Alban should be put on a 5+ year wait. Still this can not be the same wine as the one that was popped 6 months ago...Note, the wine was decanted for 2hrs and consumed over 4 hours.
Red
2003 Louis Jadot Clos Vougeot Clos Vougeot Grand Cru Pinot Noir (view label images)
12/30/2009 - JLL wrote:
83 points
decanted for 1.5hrs/recorked and took to a restaurant/drank in Riedel Burgundy stems: medium to light medium color, light nose wo distinction, even lighter fruit wo much evidence of anything else, especially spice. Blind, I would have picked an off-vintage bad producer sonoma coast. Very disappointing, perhaps more time is needed
Red
11/18/2009 - JLL wrote:
72 points
Decanted for 6 hours, tasted over 2 hours. I brought this to a tasting tonight of 11 rhone varietals from the 2006 vintage, this finished dead last, for good reason. The residual sugar is overwhelming and overpowers everything else in this wine. Syrup. I would love to think that this will integrate, but how on earth does this level of residual sugar integrate effectively in a dry wine? I hope that this occurance can be chalked up to bottle variation...
Red
11/7/2009 - JLL wrote:
91 points
Decanted for 2hrs, poured back into bottle for dinner/gorgeous dark crimson color, but when held into a light in turns transparent/earth, dark brown spice, cranberry and etoh on the nose, with serious legging going on after the swirl/mocha red/cran fruit with pops of spice and tannins/this has developed nicely over the past several hours in glass at room temp/finish is more of the same/would ideally give this at least another year to develop and to integrate the etoh. Very nice wine
Red
8/30/2009 - JLL wrote:
92 points
Decanted for 3 hours, drank over 3 hours. Cork was perfect, however, this was a wine that seriously underperformed my expectations and past experience. Zero wow factor here. Nose was not giving much other than a bit of heat and black fruit. Taste was predominantly black fruit with brown spice surrounded by mocha (but aren't all NV cabs). Could not discern any developing secondary characteristics since my last bottle 20 months ago. Finish was long but undistinguished. The wine seemed to perform better after 5 hours...Note to self, either extend the decant time or hold off for another couple of years
Red
8/23/2009 - JLL wrote:
89 points
short note, my apologies, this was extremely tannic when compared to the EP. I would hold off another year or enjoy on day two.
Red
8/23/2009 - JLL wrote:
92 points
Midnight purple on the eyes/Graphite, cedar, pepper, espresso, and "Purple Passion" on the nose/Sourberry, raspberry, 5hr sitting in the pot chickory coffee, pepper, and burnt allspice in the mouth/Finish was long on the coffee, sourberry, and pepper...lasted quite a while.

This was popped and poured last night, recorked after one hour and stored in the wine fridge overnight. Tasting notes represent day two
Red
2006 Saxum Broken Stones Paso Robles Red Rhone Blend (view label images)
6/20/2009 - JLL wrote:
92 points
Decanted in a R mag for 2 hours, drank over 1.5 hours/Nose was spicy with tart blue fruit, slight vanilla, and slight heat/Was really feeling the grenache and mourverde in the taste, brown spice, hard red fruit, tarred black fruit/No secondary flavors or much complexity at all/Finish was more of the same with moderate tannins, would imagine that more air or cellar time would bode well for this wine/Highly enjoyable, not for those who want to find a deeper life meaning through wine right now. Give this some time to see if the secondaries kick in, but don't fault yourself for giving it air and enjoying now.
White
6/19/2009 - JLL wrote:
93 points
Light sauvignon blanc color, on the nose the peach stands out with virtually no smell or sense of heat (14.9%). Ripe peach, tart honeydew, and a light entry that thickens while in the mouth with slight effervescence (sp?). This is not sweet or hot like so many other central coast vios, but beautiful. This is the best experience that I have enjoyed with domestic viognier since the 02 Alban Estate Viognier. My taste profile is no longer tolerant of most ultra high alcohol wines, so that bumps down the excellent but inconsistent 04 Alban Estate. This is right in my wheelhouse. Great value at $22 as well.
Red
6/13/2009 - JLL wrote:
93 points
-Decanted for 2 hours, enjoyed over 3 hours
-Dark typical Saxum color
-Initial hard heat on the nose
-Settled a great deal at 4 hours of air, nose opened up, still showing heat, but also mushroom and blue fruit with a healthy dose of mocha, blueberry liquer takes over after hours with air
-Taste of blueberry, prune, terriayki, and mocha
-Finish is more of the same

We enjoyed this, will be curious to see how the next several years treats it
Red
6/13/2009 - JLL wrote:
93 points
decanted for 90 minutes..
-very tight, brett showing through, however wonderful meat, leather, and spiced red fruit surrounded by licorce.

Improved over the 2 hours consumed. Brett did not disapate, great expression of Pegau
Red
6/4/2009 - JLL wrote:
91 points
Far better showing than 16 months ago, although time is still needed here. Decanted in a R Magnum for 90 minutes and enjoyed over 4 hours. Dark purple color with slight clear bricking above. Big oak/cocoa/heat on the nose. On the entry, strawberry/blueberry/leather/earth/heat/chocolate. The finish was very tannic with the extremes of the entry magnified, especially the strawberry, leather and heat.

That being said, there is hope here. 16 months has done wonders, I can only imagine what another 2+ will do to improve this wine. 3 more left, and my new target date for my next experiment is June 2011.
Red
5/30/2009 - JLL wrote:
92 points
consistent with notes from two weeks ago, tremendous
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