Comments on my notes

(489 comments on 383 notes)

1 - 50 of 383 Sort order
White
2012 Hanzell Chardonnay Sonoma Valley
2/15/2020 - brasstab wrote:
88 points
Wanted to love it. Didn’t. Neither fish nor fowl. Never came out of its shell. Perhaps a bad window.
  • oldwines commented:

    2/16/20, 8:55 AM - In my experience Hanzell Chards need to be decanted. A couple hours of air actually makes a huge difference. If you visit the winery they decant it 2 hours before your tasting. Then drink at cellar temperature or slightly higher, not colder. I think you will have a better experience that way. Cheers!

    “oldwines” aka Dave
    www.dtpwineadvisors.com

  • oldwines commented:

    2/16/20, 10:09 AM - I do find that Hanzell and Mount Eden Chards (I love both) almost always show better with a decant. Hanzell especially will be tight and closed without it many times. I think the more age-worthy the chard, the more this is true. Cheers!

Red
2014 Ridge Monte Bello Santa Cruz Mountains Red Bordeaux Blend
2/14/2020 - pitcrewstrategist Likes this wine:
95 points
drank one of my many bottles- valentines day dinner with amazing lobster tail and kobe wagyu beef cooked at home- OMG this wine is awesome. STrangely out of several salts paired well with a smoky BBQ salt-this was simply amazing. Cassis, minerality, deep, changed to berry and nice finish.
  • oldwines commented:

    2/14/20, 7:11 PM - Read your notes...keep them coming. Nice descriptions. I am a huge Ridge fan as well and I would suggest giving them a longer decant, especially the younger ones. I have done some private tastings at the Monte Bello facility and they always decant for a long time before a formal tasting, sometimes 24 hours. It does make a difference. Good Luck!

    Cheers!

    “oldwines” aka Dave
    www.dtpwineadvisors.com

Red
2008 Calera Pinot Noir Mills Vineyard Mount Harlan
2/1/2020 - oldwines Likes this wine:
91 points
Decanted at 5pm and tasted mostly from 8-11pm. Translucent light to medium ruby. Forward, fruity cherry and minty nose along with a noticeable level of alcohol which remained through the evening. Palate has bright acidity and modest tannin. Good but slightly crystalline texture. There is some tart cherry, forest floor, minty menthol and a smokey spiciness. Labeled ABV is 14% but seems higher. Finish is long and shows cherry and a little vanilla and chocolate. Enjoyable with a seared duck breast and salad. Would have scored higher if not for the alcohol which I felt was distracting.
  • oldwines commented:

    2/14/20, 2:50 AM - Hmmm, that would explain it, but curious that they labeled it differently. I wonder which one was first? The law is allowing a 1.5% spread so the 14% would be ok if it is actually 14.9%. But Not if it’s actually over 15.5%??? Thanks!

Red
2004 Chateau Montelena Cabernet Sauvignon The Montelena Estate Napa Valley
2/10/2020 - ciesel wrote:
86 points
Not the finest effort from this estate.
  • oldwines commented:

    2/10/20, 7:38 PM - Did you give this a long decant? It really needs it. I have had nearly every vintage of Montelena Estate Cab and its precursor like the 1974, which was made from purchased grapes, over the past 30+ years. In my experience they need extensive decanting. Minimum 3 hours and sometimes 5-8 hours. This is definitely not a modern, ripe, extracted “cult style” cab. It is a more elegant, old school Cali cab, more “feminine” than powerful. The bottles I have had so far from a case, some of which will be gifted to my daughter who was born in 2004, have been excellent. So, I think, either the style is not your favorite, or it needed a longer decant or the bottle was flawed or poorly stored somewhere along the way... if you have more I would suggest trying the longer decant. Good luck!
    Cheers!

    “oldwines” aka Dave
    www.dtpwineadvisors.com

  • oldwines commented:

    2/11/20, 3:09 PM - Thanks for the insight, I appreciate all the details. It is curious however since those of the 2004's I have had have been quite good. While I now source directly from the winery as well, I do not recall the source of the 2004 in my cellar, which I know I got on release but it was before I started using CT...I know there were some issue with TCA and brett in and around the 2001 vintage release (later expanded to include the 1997-2003 vintages) which Jim and Bo Barret were quite embarrassed about and did a massive winery clean-up, but I am not sure when that finished...and whether the 2004 vintage was also affected to some degree. Myself, I have not really had an issue with any bottle from my cellar of Ch. Montelena being clearly flawed. I will admit to liking a hint (or more) of Brett occasionally in a good Cab/Bordeaux however... I also notice some variability in Pro reviews of the 2004 too...Oh well, time will tell, I hope you have better bottles of your 2004 that remain. Cheers!

    All the best,

    Dave

Red
2002 Giacomo Conterno Barolo Riserva Monfortino Nebbiolo
2/8/2020 - Burgundy Al wrote:
91 points
Acker Merrall Bicentennial Gala (Cipriani Wall Street): Small glass, brief note. Lots here but an odd combination of brooding fruit and earth character. I liked this, but wasn't wow'ed and left scratching my head, asking myself if it is getting tired or still too young.
  • oldwines commented:

    2/9/20, 8:47 PM - My guess is, still too young and perhaps even just not properly decanted. It needs 3 hours at least in a decanter...

    Cheers!

Red
2006 Casanova di Neri Brunello di Montalcino Tenuta Nuova Sangiovese
2/8/2020 - Anonymous wrote:
flawed
Marking as flawed, but I’m not positive that’s the issue. Could just be bottle variation. Very inconsistent from start to finish. Initial sip was wound up with serious structure and tannin, then after 30 minute decant seemed to unwind and show the smooth elegant character I’ve come to expect. Then, 20 minutes later the acid and alcohol content started to overwhelm everything else. There was a period it was downright unpleasant and I wasn’t sure if it was the wine or just a reaction to pairing with a rich, highly seasoned grilled ribeye (but this has paired exceptionally with ribeye in the past...and it is a Brunello after all!). Then, it seemed to soften and approach the original smooth, structured, complex Brunello I was hoping for. But it never got there. Definitely a bummer.
  • oldwines commented:

    2/8/20, 8:05 PM - I have noticed significant issues with various vintages of Tenuta Nuova in the early to mid 2000’s. I think there have been importer care issues and perhaps some lack of cleanliness in their cellar which makes for some really disappointing bottles. That said, I have also noticed that the wine does need a long decant. I have even had bottles that were better the next day or two than they were when opened for just a few hours. Better luck next time...

    Cheers!

    “oldwines” aka Dave
    www.dtpwineadvisors.com

Red
2015 Osvaldo Viberti Barolo Serralunga Nebbiolo
2/4/2020 - oldwines Likes this wine:
92 points
Tasted at the Barolo and Barbaresco World Opening Tasting Event in NYC. Traditionally styled made with long maceration and aged in botte grande. Nicely balanced with cherry, charcoal and licorice underdones. Solid and pretty easy to drink. Enjoyable now with a decant.
  • oldwines commented:

    2/7/20, 1:46 PM - It is the first time I have tasted his wines. I'd love to try the 2016's when they are released! They will probably be really fantastic... Next time I am in Piemonte I will have to stop by!

    Cheers!

    "oldwines" aka Dave

  • oldwines commented:

    2/7/20, 2:02 PM - That would be nice when the time comes... thank you.

    I totally agree on the 2016's vs. 2015's...It was a stark contrast at the tasting and so consistently the case.

  • oldwines commented:

    2/7/20, 2:20 PM - Sounds great! I do enjoy Great food and wine! Where did you do the event?

Red
2015 Paul Jaboulet Aîné Crozes-Hermitage Domaine de Thalabert Syrah
2/3/2020 - gbbwino wrote:
90 points
Good, but not great, wine. It was monolithic & somewhat simple, lacking layers & complexity. PNP from magnum so I'm thinking it was opened too young with not enough time to breath to open up. I suspect with more age & decant time, it would be much better.
  • oldwines commented:

    2/3/20, 12:17 PM - You are right in your conclusion, it needs both.

    Cheers!

    “oldwines” aka Dave
    www.dtpwineadvisors.com

White
2015 Domaine Bernard Baudry Chinon Blanc La Croix Boissée Chenin Blanc
1/31/2020 - MJReb wrote:
87 points
Deep yellow, quite advanced, pure apple taste, nice salinity, but borderline to oxidation. I do not know why, but as good Baudry makes the reds, as borderline his whites are. At least 1 of 3 bottles are more advanced as they should be.
  • oldwines commented:

    2/1/20, 7:51 PM - Curiously I have had great experience with this wine in particular and all of the Baudry Whites I have tasted. Is there any possible storage or provenance explanation (poor storage at retailer, etc)? I have not had any issue with anything close to oxidation in the bottles in my cellar.
    Cheers!

    “oldwines” aka Dave
    www.dtpwineadvisors.com

  • oldwines commented:

    2/2/20, 5:07 AM - Thank you for the information. Would really be a surprise that they would perform better after traveling across the Atlantic! I will have to check in on my remaining 4 bottles straight away!

Red
1987 Diamond Creek Cabernet Sauvignon Red Rock Terrace Diamond Mountain
1/31/2020 - prof b wrote:
Same bottle as Salil. I agree it started promising before falling apart. I bought this bottle ~10 years ago from a collection in which the wines were typically in great shape. Not so much for this bottle.
  • oldwines commented:

    2/1/20, 7:21 PM - Given the unknown provenance this comment maybe off, but in my experience Diamond Creek Cab’s especially from the 1970’s and 1980’s need a long time in the decanter even when they are older. I have seen 20+ year old bottles that are way better after 5-8 hours in a decanter! While I don’t think this vintage is the best example of DC RRC out there, it does still need the decanting. Cheers!

    “oldwines” aka Dave
    www.dtpwineadvisors.com

Red
2008 Chateau Montelena Cabernet Sauvignon The Montelena Estate Napa Valley
2/1/2020 - DZ56 Likes this wine:
90 points
I felt as this was slipping from its prime.
  • oldwines commented:

    2/1/20, 6:28 PM - Not sure how much air you gave this....but, I have been drinking Ch. Montelena Estate Cabs for almost 40 years, almost every vintage and they need to be decanted...every time. 2-3 hours if you can...5-6 in some vintages before they come into their own. It is amazing the difference in depth, texture and layers of flavor when you do. Good Luck!
    Cheers!
    “oldwines” aka Dave
    www.dtpwineadvisors.com

Red
2015 Domaine Nicolas-Jay Pinot Noir Momtazi Family Vineyard McMinnville
1/31/2020 - AGELVIS Likes this wine:
91 points
Decanted 90 min and poured back in the bottle. Is that what they call a double decant? Very deep magenta color. Blackberry pie, lemon curd and candle wax on the somewhat subdued, slightly tart nose. Smooth, dry, full bodied palate, with nice acidity and minerality. Firm, full tannins on the medium long finish. This was nice, but needs more complexity or distinction at this price point.
  • oldwines commented:

    2/1/20, 6:24 PM - Yes, that is a double decant... Which is perfect for this wine. I think it needs more time in the cellar to develop the complexity you seek. This is still a very young wine and my guess is it needs at least until 2026 to really develop the complexity and distinction you rightfully expect from a wine at this price point. Remember this is made by a Frenchman who makes some of the most age worthy Burgundy there is...

    Cheers!

    “oldwines” aka Dave
    www.dtpwineadvisors.com

Red - Fortified
2012 Taylor (Fladgate) Porto Vintage Vargellas Port Blend
Very different to the guimaraens 2012 I had. Lots of red fruit, graceful and feminine. Really rather nice now.
  • oldwines commented:

    1/31/20, 10:03 AM - "Really rather nice..." flawed wine??? perhaps something is eschew?

    Cheers!

Red
2012 Hanzell Pinot Noir Sonoma Valley
1/8/2020 - gew71walsh wrote:
90 points
This is just as good as two years ago. It is still a nice Pinot in the Burgundian style, with red and black fruits. The fruit is predominant and everything else is in balance. Not an extraordinarily complex wine, but a nice complement to a Ham dinner.
  • oldwines commented:

    1/31/20, 9:22 AM - Were you able to give this much time in a decanter? I have found it beneficial, and the winery recommends, 2 hours... The wine rounds out and has much better depth and secondary characteristics with the air. Cheers!

    "oldwines" aka Dave
    www.dtpwineadvisors.com

White
2011 Mount Eden Vineyards Chardonnay Santa Cruz Mountains
1/26/2020 - JCGuthrie wrote:
93 points
First time drinking this wine. Not as giving on the nose as I might have guessed, but the palate was rich and luxurious. Perhaps lacking a little acidity compared to the best chards, this was nonetheless very enjoyable. A nice pairing with grilled colossal shrimp.
  • oldwines commented:

    1/26/20, 7:10 PM - I’ve been drinking Mount Eden Chards for decades....key to remember is their age-worthiness... as a result due to the underlying acidity they are like red wines and need to be decanted...an hour to two is ideal. Serve at cellar temperature not colder. The nose will be more opulent and the palate more layered. Cheers!

    “oldwines” aka Dave
    www.dtpwineadvisors.com

Red
2013 Kosta Browne Pinot Noir Gap's Crown Vineyard Sonoma Coast
1/25/2020 - bablues wrote:
88 points
The first of my Gap's Crown and I didn't care for it. The fruit is there but very little acidity and out of balance. Has been stored under optimal conditions since purchased, so perhaps just an off bottle. Others liked it
  • oldwines commented:

    1/26/20, 7:00 PM - I think you are right, most KB Pinot’s I have had lack acidity and are all ripe fruit, especially when compared to Oregon and Burgundy...the ripeness overpowers the terroir.

Red
1971 Giacomo Borgogno & Figli Barolo Riserva Nebbiolo
1/24/2020 - dagij wrote:
65 points
This is close to dead wine, if something like that exists. Aromas of sour smoke, tea, and dry wood. No fruit in the mouth, high acidity, almost citrusy aftertaste. Not bad, just 30-40 years too old.
  • oldwines commented:

    1/26/20, 8:58 AM - If you don’t mind a comment....these old school Baroli need a LOT of air...I see most of the old ones seem dead to you. I have been shocked what has happened to some I have had from the 1960’s that needed 24 hours in a decanter before showing their beauty. People often think old wines need to be drunk right away and that is sometimes true but with old traditional, high acid Barolo they need to be decanted for hours. If you have more that you know were kept well over the years...try it, based on my experience you may be surprised.

    Cheers!

    “oldwines” aka Dave
    www.dtpwineadvisors.com

  • oldwines commented:

    1/26/20, 2:45 PM - Sounds like unfortunately this was shot. Not sure about provenance which of course is key. Sad to have such a great vintage wine be gone.When an old Barolo is great it is remarkable. They shouldn’t taste like old Madeira, so probably was oxidized.

Red
2013 Dominus Napanook Red Napa Valley Red Bordeaux Blend
1/25/2020 - Mbad77 wrote:
92 points
Score may be a touch on mean side but this is a tricky one. Had a bottle maybe 2 years ago which was filled with promise so thought this may be ideal timing but honestly I think it needs a few more years ideally.
It’s quite big with good tannins and acidity but isn’t rich. First half bottle it really did show some heat / alcoholic almost prune characteristics on the finish.

Kept until next day and had really integrated and softened though still had spice and power on finish.
Slightly grainy / chalky on finish with some grip.
Give it a proper aeriation / decant but this will go the ages and will be better for time in bottle.
  • oldwines commented:

    1/26/20, 8:40 AM - If you don’t mind a comment, in my experience great wines like this can often “fall asleep” in the 6-10 year old range. I almost never drink great Cab, Bordeaux, Burg, Barolo in that timeframe. Just playing the probabilities, as I have often seen how they close down and seem hard, unyielding or just shut down. So I would definitely agree with you that this needs more time. Of course from my username I’m sure you can tell my bias....I will leave mine in the cellar until their 15th birthday.
    Cheers!

    “oldwines” aka Dave
    www.dtpwineadvisors.com

  • oldwines commented:

    1/26/20, 2:07 PM - Curiously Napanook in some vintages is as age worthy as Dominus.

Red
2007 Giuseppe E Figlio Mascarello Barolo Monprivato Nebbiolo
1/26/2020 - dagij Likes this wine:
89 points
IN a totally different style than all other Barolos in the tasting. This is much more Burgundian, both in aromas and in moutfeel and texture. Light red with a brown rim. Extremely aromatic, but the nose is mostly dominated by new barrels - liquorice, vanilla, cinnamon - in addition to sweet cherries. In addition there is a green, underripe tone that disturbes. Sweet fruit in the attack, raspberries, strawberries, almost flowery. The middle part is sweet, nicely balanced by tannins and acidity, while the aftertaste contains aromas of new barrels in addition to sweet fruit and some spices. But at the end, the green, underripe tones reemerge, and reduces the positive mouthfeel. Is it the hot vintage showing up here? A wine at this price level shouldn't be cluttered by wine making faults like that.
  • oldwines commented:

    1/26/20, 8:52 AM - Your note is curious to me...Giuseppe Mascarello is a traditionalist and uses no new oak aging, rather they use large Slavonian Oak Botti which are quite old. This is a traditional Barolo that needs years in the cellar to be at its peak normally. At this stage I would recommend a long decant...3 hours minimum for the wine to come together. Not sure what the other Baroli in the tasting were but this wine is by nature usually less ripe than the more modern producers. This vintage may be an exception however. There have been some mixed reviews of this wine...making me think I will have to try a bottle next weekend... Cheers!

    “oldwines” aka Dave
    www.dtpwineadvisors.com

Red
1988 Château Margaux Red Bordeaux Blend
1/26/2020 - kentlaw wrote:
94 points
Very nice bottle, very good conditioned bottle. A bit tight to start with, decanted for 1 hour, lovely aromas of cassis, pencil shavings, leather, tobacco leaf and warm pepper spice. On the palate very balanced, nice tannin integration and the fruit is still evident. Not a powerful wine but very elegant and enjoyable. Very fine example of good classic Bordeaux. Won’t recommend cellaring long term would drink in the next 2-3 years.
  • oldwines commented:

    1/26/20, 5:14 AM - Thanks for the note...Totally agree with you on the balance and elegance or what I call “femininity”. Really nice set of wines you have written on, by the way! Writing on everything you drink or just the ones that move you? On how long this will last, I think much longer than you suggest. The best bottle of this I had was decanted for 6 hours a few years ago and was getting better when we had the last sip. I think the good acidity here will keep this a good deal longer though probably not getting much better. I sure hope so since this is one of my daughters’ birth year and I have several left!
    Cheers!

    “oldwines” aka Dave
    www.dtpwineadvisors.com

Red
1999 Dunn Vineyards Cabernet Sauvignon Howell Mountain
1/4/2020 - chablis28 wrote:
96 points
To have a great experience with a particular wine you need a few major elements; proper btl age for that wine, and too often slighted - the right amount of air / decant and finally whenever possible, a prefect pairing. We had that tonight with this '99 Dunn HM! I opened this 4 hours before leaving for Capital Grill. Finding it a little closed I decanted immediately removing 1/2 a shot glass of sludge in the process. My high neck fill became a high shoulder fill:). Left it in the decanter for 2-1/2 hours and back in the btl with cork still out. Upon arrival at CG I removed the cork and took a test pour. Deep ruby with slight ambering on the edges. Nose awesome, palate lovely! We started drinking in earnest about 45 minutes later with the best restaurant steaks I've had, bar none. The Dunn was singing! Major cigar box & light cedar on the nose. The palate was fresh & lively with a cornucopia of intense Left Bank BDX flavors; dark raspberry, dark chocolate, tobacco leaf, cedar, graphite and mineral. I didn't note the Alc but someone else on CT states 13.3%. Ah, the good old days before too many CA Cabs became ports. I regret never buying Dunn on release as the HM along with Ridge MB & old Mondavi Reserves have become some of my favorite Cabs, bar none. Picked this pristine, perfectly aged btl up this past summer. What a find and what a killer pairing with steak! 96pts+
  • oldwines commented:

    1/5/20, 9:33 AM - Thanks for the detailed and helpful note...I Totally agree with you on the “classic Cali Cabs”! I also think 1999 is a vastly under-appreciated vintage. It was an old-style vintage but by that time Parker, et al were giving perfect scores to the over-ripe, over-extracted “bombs” and the vintage wasn’t ripe enough for them. Try 1999 Dominus, for example, I tasted blind with Christian Mouiex’s son Edouard, a vertical from 1984-99 and for me the 1999 was the most elegant and potentially long lived...certainly not the consensus opinion. In addition to the Ridge Monte Bello and Mondavi Reserves, I would also keep an eye out for the older Ch. Montelena Estate Cabs, with a long decant. Sometimes people think they are dead but they just didn’t give them enough air and as a result they are available or less than they should go for. Cheers!

  • oldwines commented:

    1/25/20, 6:39 AM - NathalieKodiak - if you want my opinion as well...in Magnum this wine will be fantastic in 2024 and will last a decade+ beyond that! Don’t forget to give it a good decanting...

Red
2004 Mount Eden Vineyards Cabernet Sauvignon Santa Cruz Mountains
1/18/2020 - kend707 wrote:
87 points
Just had my third of 4 bottles. Everyone too tannin to deink.
  • oldwines commented:

    1/19/20, 6:44 PM - If you don’t mind a comment... You didn’t indicate if you did but I think this wine needs at least 2 hours in a decanter before you drink it. Try on your next bottle. Cheers!

    “oldwines” aka Dave
    www.dtpwineadvisors.com

  • oldwines commented:

    1/20/20, 12:04 PM - Good that you already domdecant... I think the 2006 is similar. One thing to remember is that this isn’t the modern Napa style kind of wine. It needs age and is more about the secondary flavors rather than all about the fruit. My daughters are born in 2004 and 2006 so I have some of both of these wines to give them on their 21st birthdays. I would expect both these wines to be at their primes around 25 years old. I have a bottle of the 1974 that I’m planning to drink later this year. It may be that the ‘06 and ‘04 are still not fully mature.

White - Sparkling
2008 Louis Roederer Champagne Cristal Brut Champagne Blend
12/11/2019 - Anonymous wrote:
92 points
I guess I'll depart from the herd a bit here. This was more impressive than enjoyable. Perhaps it will be better with some age, I sure hope so for the price. I guess I want my Champagne either a bit more suave or with a bit more personality.
  • oldwines commented:

    1/19/20, 6:56 PM - This is clearly a power champagne at this point. It definitely needs another decade in the cellar. It has such huge acidity and flavor it needs food, probably something very rich, great cheese, or even lobster at this point in its development. Also a little air. Good luck if you have more, Cheers!

    “oldwines” aka Dave
    www.dtpwineadvisors.com

Red
2016 Tyler Pinot Noir La Encantada Sta. Rita Hills
1/16/2020 - melzar wrote:
92 points
Oak (NEW?) very dominant. A little one dimensional with a slightly hot finish. Good balance. Structure portends great future ahead.
  • oldwines commented:

    1/17/20, 7:16 AM - Did you give this any time in a decanter? The oak should blow off a good deal and leave a lovely underlying nose at this point. I didn't notice the oak at all when I had it at a trade tasting last year.

White - Sparkling
2011 Louis Roederer Champagne Blanc de Blancs Chardonnay
1/14/2020 - oldwines Likes this wine:
93 points
Tasted at the Wine and Spirits Top 100 Symposium. No Cristal this vintage so some of the juice that would have gone there is here. 100% Chard, of course. Slightly yeasty and lemony yet round and earthy.
  • oldwines commented:

    1/16/20, 8:35 PM - You are of course right, I mistook my notes for the wrong wine...my apologies!

Red
2016 Antinori Tignanello Toscana IGT SuperTuscan Blend
1/14/2020 - oldwines Likes this wine:
93 points
Tasted at the Wine & Spirits Top 100 Symposium in NYC. I have a good bit of this in my cellar from other vintage, but this is the first I've tasted the 2016. 80% Sangiovese, 15% Cabernet Sauvignon, 5% cabernet Franc. Solid wine, potentially Excellent, but I don't quite get Galloni, et al with 98ish scores. This is very oaky with mixed black, blue and red berry compote underneath pretty hefty tannin. Needs 8-10 years before considering dinking this for pure enjoyment, rather than out of curiosity.
  • oldwines commented:

    1/16/20, 6:57 AM - Once you start drinking more wine with age on it you will only want it that way! That's what makes having a cellar so great once they start to get mature...

    Cheers!

    "oldwines" aka Dave
    www.dtpwineadvisors.com

Red
1978 Beaulieu Vineyard Cabernet Sauvignon Georges de Latour Private Reserve Napa Valley
4/26/2019 - srh wrote:
Friday Tasting Group: Farewell to One of the Group's Stalwarts (Vintage Wines Ltd., San Diego, CA): N: Smoke, berries, poss Rutherford dust? Intensity lurking

P: Med body; RNDISH entry with NICE, ALMOST swtish frt met by a bit of astringent pucker which, slowly, SEAMLESSLY transitions into the very LONG, BALANCED finish with an ELEGANT tangy/swtness to the few, very, VERY fine tannins. An *awesome* wine that, in addition to being the consensus fav of the tasting, NO one pegged for being as old as it is! [Personally I can see it making its 50th, still having the wherewithal to accompany food for most or all of that!] 13.5% ABV; My Exceptional-/Exceptional. 90 & 92 pts RJonWine, 90 WA, 86 John Gilman, 84 WS, 80 Jeff Leve (10/29/11), but 18/20 Jancis Robinson (9/27/17).

Note: From what I've been able to gather, older BV PRs are often inconsistent, the speculation being issues with their corks.
  • oldwines commented:

    1/16/20, 4:27 AM - Yes, older bottles can be inconsistent. Corks are shorter than today and if not stored in a temp and humidity controlled cellar, will be risky. It also is a totally different wine than today. The grapes for this came from what today are the Beckstoffer George III and Beckstoffer To Kalon vineyards. BV was purchased by Heublin (now part of Diageo, but BV was sold to Australian interests in 2017) and Beckstoffer was a VP there. He convinced Corporate to sell the vineyards to him and he took over running them and is now the largest vineyard owner in California.

White
2017 Brooks Riesling "Ara" Willamette Valley
1/14/2020 - oldwines wrote:
86 points
Tasted at the Wine & Spirits Top 100 Symposium in NYC. This was nicely fruity with pear and peach notes but seemed medium- to low in acidity which seemed strange for a Riesling. I guess the 2017 vintage in Oregon really was warm!
  • oldwines commented:

    1/15/20, 9:02 PM - The people pouring from the winery said that too. But I didn't really get it. Compared to the other higher acid whites I had been tasting this just didn't seem in the same league. This was the first I had tasted any of their wines. Perhaps it just suffered by a tough set of comparisons. Check out my other notes (some still in process) for the other wines I was drinking and maybe the context will help make more sense of it.

Red
2003 Chateau Montelena Cabernet Sauvignon The Montelena Estate Napa Valley
1/11/2020 - oldwines Likes this wine:
94 points
In my cellar since release. Decanted at 4pm and after an initial quick taste the majority was tasted with 2-4 hours of air. This vintage was fairly hot and ripe in the later stages yet the ABV here was only 13.8% (so old school, thankfully). The wine is a bright medium garnet with no sign of bricking. Nose is very fresh, clean and effusive both initially and throughout the evening. There is ripe plum, graphite, a hint of vanilla, blackberry bramble, black tea and just a little mint along with a lot of dark chocolate later on in the evening. So complex and layered yet still young. As time goes on the nose just gets better and better. The palate is still a little tannic but early on is very hard and unyielding. After 3 hours it opens up with rich flavors and a brighter profile. Early on the palate seemed rather low in acidity and was very rich and velvety. Curiously (and somewhat typically in my experience) as time went on the palate seemed brighter and much more complex and layered. There was blackberry and ripe plum throughout but later there was more menthol, vanilla, chocolate and graphite minerality. As it got more air it actually tasted younger. Finish is long, lasting a good 45 seconds with the menthol and minerals most prominent. Best in the 3-4 hour period. Fantastic pairing with a local grilled Bison Ribeye (believe it or not there is a Bison Ranch in NJ...Readington River Buffalo Farm.) I was originally going to score this a 92, then a 93 and settled on 94 at the 4 hour point.
  • oldwines commented:

    1/15/20, 7:31 PM - Yes! Bison is delicious...very low fat compared to beef...must be cooked rare or medium-rare. Gets tough otherwise.

    Montelena is the wine that hooked me on wine...the 1978 vintage in about 1982...I can still taste that wine with a pan seared duck breast! They too still keep to the old-school ways and do their best in these hot draught years to still make a balanced and elegant wine.

Red
2015 Moric Blaufränkisch Reserve Burgenland
1/14/2020 - oldwines Likes this wine:
90 points
Tasted at the Wine & Spirits Top 100 Symposium in NYC. Some noticeable but not unattractive Austrian oak, sweet spices, vanilla, more red fruited than black to me. Very deep and layered. Very interesting and probably better with 5 years in the cellar.
  • oldwines commented:

    1/15/20, 6:11 PM - Yes, I had a taste of both but have not gotten to writing the reviews yet. Both were Awesome but very different from each other. The Monte Bello, of which I am a huge fan and have been for 3+decades, (and 2016 vintage in general) was gorgeous! Cali Cabs in the 2016 vintage in the right hands make wines like they made in the 1970's...so balanced and elegant...feminine even. The guys who tried to make the normal "Parker Fruit Bombs" ruined their chances of ever making a long lived balanced wine IMO. Drinking the Grange was wine-infanticide, needs 25 years!

  • oldwines commented:

    1/15/20, 6:35 PM - Thankfully Parker has retired but many people have trained under him and score inflation and gargantuan wines still seem to go hand in hand with too many reviewers. Ridge, I think, has pretty consistently made the same style wines due to the longstanding influence of Paul Draper, who while also "retired" now, still goes to the winery almost every day last I heard.

  • oldwines commented:

    1/15/20, 6:50 PM - 😉👍🏻

Red
2016 Fratelli Alessandria Barbera d'Alba Superiore Priòra
1/14/2020 - oldwines Likes this wine:
88 points
Tasted at the Wine & Spirits Top 100 Symposium in NYC. Solid Barbera, but it's still Barbera. One year oak aging, so it is rounder and spicier than the average Barbera.
  • oldwines commented:

    1/15/20, 6:18 PM - I agree with you on Nebbiolo of course, but with the exception of Dogliani I really dislike Dolcetto. The only Barbera I've had that is interesting is Roberto Voerzio's but that is all about the oak and needs decades to integrate. When it does it can be wonderful. I've tried Giacomo Conterno and Bartolo Mascarello Barbera's with the same flat one-dimensional character. Good for pizza and pasta but that's about it.

White - Sparkling
2008 Veuve Clicquot Ponsardin Champagne Brut La Grande Dame Champagne Blend
11/14/2019 - oldwines Likes this wine:
95 points
Tasted at a local wine shop that I frequent, with a small group led by Nicole from Moet Hennessy. Always a fan of La Grand Dame going back to the 1980's, I was anxious to try this sine I had purchased some before tasting it some time ago. I was told this was 73% Pinot Noir and 27% Chardonnay from the Cote de Blanc but other reviewers have different stats. Bright medium yellow with a tinge of green. The nose is fragrant, floral and fruity with yeasty citrus and under-ripe strawberry. Texture is rich and mouth coating with flavors of creamy apricot, golden raspberry and a nice mineral streak in the finish which is rather long. Definitely long lived and a notch or two above the Dom Ruinart '07 tasted just before but also a few of notches below the '08 Cristal I had the pleasure to try last month. Delicious with the golden Osetra caviar and various other bites of food we munched upon!
  • oldwines commented:

    1/12/20, 6:56 PM - It is a curious trade-off... I think it does benefit from the air but you lose some or all of the effervescence depending on the amount of time. I think one compromise is to use a larger glass, like a fine chard/white Burgundy glass rather than a flute. You get the benefit from some air but you don’t lose the bubbles as fast as in a decanter. Slow-ox in the bottle helps only a little but you lose even less of the bubbles. Personally great Champagne will hold some bubbles longer than may be expected, but for me the nose on great champagne is what I love the most, so I would usually make the trade-off.

    I would add, most people chill it too much...it should be just at cellar temp, not colder or in an ice bucket if you ask me.

  • oldwines commented:

    1/14/20, 9:06 PM - I would say yes. I was speaking to a Cava winemaker just this afternoon and we both thought it best at cellar temperature not colder..

Red
2004 Bartolo Mascarello Barolo Nebbiolo
1/11/2020 - sdr Likes this wine:
90 points
Clearly in the modern style but not overdone, there’s plenty of dark cherry and berry fruit. A pretty wine. Easy to drink but not much Nebbiolo character.
  • oldwines commented:

    1/13/20, 12:36 PM - It can sometimes be a bit fruit forward in a ripe vintage, but it is among the most traditional Barolo out there, if not THE most. Bartolo passed away just a few months after this vintage's grapes were picked in March 2005. Now made by his daughter Maria Teresa in the same style with cement tank, indigenous fermentations and large, old, neutral Slavonian oak Botti aging. So no real wood influence. Usually it is the most pure Nebbiolo expression you can find and only made from a blend of their 4 vineyards (Cannubi, Rocche, Rué and San Lorenzo) each of which could be bottled as top single vineyard wines, as nearly everyone else does, but Bartolo refused to do so.

  • oldwines commented:

    1/13/20, 3:37 PM - Curiously Aldo Conterno and to a lesser extent Giacosa are a few steps more like a modern Barolo producer. Back in the 1970-80's there was a big push to using Barriques and more modern techniques like commercial yeasts and controlled fermentations, creating a big divide among Barolo Producers. Today it seems to me most of the more modern guys have moved back toward traditional, at least to some extent, especially in the use of new oak (i.e.less of it). Aldo Conterno actually split his father's estate with his brother such that the Giacomo Conterno of old stayed pretty much traditional and Aldo left to start his own operation, now run by his 3 sons. They too are starting to move back to tradition with native spontaneous fermentations etc. The most traditional Baroli are very long lived...50-75 years. I had some from the 1960's recently and they were truly amazing.

Red
2005 Domaine Michel Noëllat Clos Vougeot Clos Vougeot Grand Cru Pinot Noir
3/2/2019 - oldwines Likes this wine:
95 points
A restaurant purchase at a French Bistro in Baltimore at a reasonable price for this wine. This seemed in perfect condition. I had the Somm decant this as soon as I picked it out from the extensive all French list. This was very nice when first opened, then was a bit closed at the 1-2 hour point but by the time we were finishing our Entree and over some cheese this was fantastic. It was bright with acidity and plenty of minerals. The fruit only came out after an hour+ and was clean perfectly ripe red cherry along with grilled meat on the nose and palate. Finish was long and luxurious with some earthy cedar. Delicious with my perfectly seared duck breast. This 2005 is just coming into its drinking window IMO (i.e. it is no longer “infanticide” to drink it) and should still improve from here if properly cellared.
  • oldwines commented:

    1/8/20, 11:05 AM - I do very clearly remember the wine...if you check out my notes and other info about me, you will realize that my username/handle is not an accident, so in the interest of full disclosure, I am somewhat biased in that I do believe great wines like this one will age much longer if stored properly than most people believe. Conversely wines made in the more modern, over-ripe, high-alcohol style (e.g. wines Parker used to give "100 points" to in the last decade or so of his career) will not do so as readily. Also I thoroughly enjoy the secondary and tertiary flavors and aromas in older wines and am not at all disappointed if the fruit is no longer primary. Some other people disagree with this and that is of course a personal preference in either case.

    As a generalization...The 2005 Burg's are among the longest lived wines around. This one, I am sure, will be wonderful for at least another decade and beyond if stored properly (i.e. consistent 55-59 degrees F temperature and relative humidity of 60-75%.)

    If you want to see more of my commentary on older wines check out my tasting stories, several of which include wines from the 1960's, 70's and 80's.

    Cheers!

    "oldwines" aka Dave

    www.dtpwineadvisors.com

    Cheers!

  • oldwines commented:

    1/8/20, 7:15 PM - I think the 2010's will age longer and be more classic, but the 2009's are drinking very nicely now and likely for the next 5-10 years. I think the 2010's as a generalization will not begin to drink well for another 5 years or more. The best 2005's are still hard as a rock and will take another decade to begin to open up. This one is a pleasant surprise in that it is great to drink now.

    By the way, I do agree with you on your commentary, many people miss out on the best a wine has by not paying attention to the details, especially with regard to cellaring and decanting/breathing.

  • oldwines commented:

    1/12/20, 6:25 AM - I couldn’t agree more! And when I do tastings for people I always spend a good bit of time making just that point. I always wonder about when the Pro reviewers rate a wine...how long did it get air when they did it...? It will be a radically different experience especially with a newly bottled wine! If they have it at a winery that is really good and experienced, the winery willl have decanted the wines to be tasted well before the “critic’s” arrival.

  • oldwines commented:

    1/12/20, 7:05 PM - I understand... I focus on people who seem to know what they are doing and become their fans so their notes get “starred” when I look at notes by others on my wines. But also realize that experiences can vary based on all the factors we’ve discussed. And bad bottles happen. So it’s all informational...
    The worst though are when all someone does is PnP everything...it’s such a waste.
    Cheers!

Red
2004 Fontodi Flaccianello della Pieve Colli della Toscana Centrale IGT Sangiovese
1/11/2020 - peetee Likes this wine:
90 points
Must be my 6th bottle and still a little confused. Such a glorious aroma. Earthy, exotic and complex. And the palate starts with gorgeous cherry raspberry and spicy notes with well integrated soft tannins. But then it seems to move to a more sour, cranberry like flavour that clashes and seems to exaggerate the tannins. Fontodi are without doubt my favourite Tuscan and probably Italian producer. Maybe I should have drunk these earlier.... but then I would have missed that incredible nose!... hey ho! The joys of fine wine!
  • oldwines commented:

    1/11/20, 5:41 PM - I’m curious....did you decant this and how long did it get to breathe? I still have some in my cellar including one magnum. I think this may need a longer decant to let the palate open up...??

  • oldwines commented:

    1/12/20, 3:39 AM - Thanks! Stylistically I think this wine, and other vintages for it, is more variable than the “pro reviewers” commentary would indicate. Perhaps, I fear, even a better wine had young for those who prefer a modern style than it is with age.

    Cheers!

White
2012 Chateau Montelena Chardonnay Napa Valley
1/8/2020 - pgrzesik Likes this wine:
92 points
I can totally see why Chateau Montelena won the Judgement of Paris with their chardonnay by this bottle. The nose was filled with green apple pie, baked peach cobbler, lemon zest, and hints of vanilla. Really easy drinking, very flavorful, perfect acidity, and nice finish. The palate is rich and so easy to just have another sip because it is that delicious.

This feels more like a grand cru white burgundy and certainly drinks like one. This wine is now 8 years old - but still feels and drink like it was just made yesterday, lots of vibrancy and energy still. This I feel is just entering its prime drinking window and will have many more years to go.

Bravo Chateau Montelena!
  • oldwines commented:

    1/11/20, 6:16 PM - Thanks for the note...you’re spot on...they age so marvelously. You should try some in large formats. Magnums age even better. I have one of this vintage in 5L bottle for my grandson who was born in 2012.

    Cheers!

    “oldwines” aka Dave

    www.dtpwineadvisors.com

  • oldwines commented:

    1/11/20, 8:20 PM - FYI - My wife grew up in and has a lot of family in Worcester and the surrounding area!

Red
2010 Domaine du Vieux Télégraphe Châteauneuf-du-Pape La Crau Red Rhone Blend
Cross between black cherry and garnet in colour. Nose is quite nice with dried red berries, pot pourri, macerated cherries, cured tobacco and abundant cedar notes. Super woody on the palate is the initial impression. Then comes those dried and macerated red berries, tar and red licorice, and finally quite a lot of mouth coating and puckery tannins before a rather hot finish. Seems disjointed and lacking in fruit flavour. Everything seems overwhelmed by wood and tannin. Not really that pleasant to drink and only slightly better with food. Rather disappointing once again. I would say this is dried out and dead. Pales in comparison to the 2010 Ch. de Beaucastel I had a couple of weeks ago! Fortunately it is my last bottle.
  • oldwines commented:

    1/11/20, 5:54 PM - I would argue that this may in fact need a good deal more time in the cellar. While I much prefer the Ch. Beaucastel CDP’s as well, my guess is that this is in a shut down period, sleeping... It may be that it will be surprisingly better at 12-15 years old after the oak has integrated. I would also suggest a long decant. Not sure from your note how much air this got but that may also be something to consider has well as the possibility that this is less fruit forward in style than many other CDP’s. OR you are totally right and this is a modern over-oaked wine that will never come around. I hope you are wrong since I have 4 bottles of this left in my cellar! Cheers!

    “oldwines” aka Dave
    www.dtpwineadvisors.com

Red
1990 Château Margaux Red Bordeaux Blend
1/11/2020 - Burgnick wrote:
94 points
Decanted for an hour before serving. Perfume, black currant, sweet cedar, truffle and medicine. Palate was not fully expressive but it had lots of underlying substance pending to be fully unfolded. My third experience of the 90 Margaux. While I still do not believe it is on a similar level or better than the 90 Montrose, my faith has incrementally increased. Time is your friend.
  • oldwines commented:

    1/11/20, 5:27 AM - If you don’t mind a comment/suggestion...I would try to take the time to give it a longer decant...3+ hours. I think it needs it to experience what is ethereal about the 1990 Margaux. Cheers!

    “oldwines” aka Dave
    www.dtpwineadvisors.com

Red
2004 Chateau Montelena Cabernet Sauvignon The Montelena Estate Napa Valley
9/21/2019 - JeffNy1 Likes this wine:
95 points
PNP at Sabicca dinner. NC friends group. Drank over several hours and at the end of the dinner this wine won red of the night in an informal voting. Classic Napa Cab. Really nice nose, cassis, cherry and a hint of green. Well concentrated and has several years of life left but I don't think it will get any better. Depends on the style you like.
  • oldwines commented:

    1/11/20, 3:45 AM - If you don’t mind a comment...? I have been into wine for almost 4 decades and Montelena started it for me. I have had almost every vintage since the 1970’s. I notice from several of your notes on Montelena Estate Cabs that you often feel it is past its prime. Nothing can be further from the truth. They are extremely long lived wines. I also realize your stated preference for more fruit and tannin...i.e. younger wines. By reference to my user name you can see my bias is the opposite. Nevertheless, my advice is DECANT it! And I mean for hours! Sometimes it needs 5-8 hours. This is a wine still made more old school and needs the air to “breathe”... it has a remarkable transformation along the way and ends up, usually, in a deeper, richer flavor state than when you first pour it and this is true for very old bottles as well as newer ones. Few in the retail wine business seem to understand this, including the reviewers many of whom still remain biased by Parker’s style legacy. So, Please next time try decanting early in the day for dinner in the evening and taste a little every 30 minutes or so...you will see the evolution and hopefully catch that point when the wine “pops”. Most great wines do this... especially aged ones, which are by no means as fragile as people think, if cellared properly.
    Cheers! And Good Luck!

    “oldwines” aka Dave
    www.dtpwineadvisors.com

White
2017 Weltner Rödelseer Küchenmeister “Hoheleite” Sylvaner Großes Gewächs Franken
12/31/2019 - oldwines Likes this wine:
93 points
Pulled out New Years Eve with friends. Best Sylvaner I have had, though I can probably count on two hands the total I've tasted. Pale, light lemon yellow color. Nose is mostly tropical fruit in character with a grapefruit undertone. Very minerally and medium+ to high in acidity on the palate with more of the grapefruit and pineapple as well. Fairly long finish with a viscous almost oily texture. I quite enjoyed this, especially with some spicy Mexican food.

P.S. This remained enjoyable and almost at the same quality level for over a week in the refrigerator.
  • oldwines commented:

    1/8/20, 8:35 AM - It seems totally dry to me.

  • oldwines commented:

    1/8/20, 9:39 AM - This is a true "GG" and I agree not the most common of wines/grape varietals. I was so curious about it that I picked up a 2016 Albert Boxler Sylvaner from Alsace from a shop I was in yesterday to try in the near term. Seems like you are on the "Fass Selections" mailing list too...from looking through some of your tasting notes...?

  • oldwines commented:

    1/8/20, 11:40 AM - ditto my source for this one... will do a tasting note on the Boxler, probably in the next week or so...

White
2009 Joseph Drouhin Puligny-Montrachet 1er Cru Les Folatières Chardonnay
As previously noted in other reviews, the color on this is quite advanced. It was definitely very golden.

Regarding flavor, there was absolutely no fruit left. If you swirled the glass, there were aromas. As soon as it stopped swirling, you only had the smell of alcohol. Odd, and not enjoyable.

Maybe my fault for waiting too long, but I had one on the 4th of July and it was excellent. Both were well stored, kept in a cellar. I couldn’t finish the second half of the bottle and dumped it. Ouch.
  • oldwines commented:

    1/8/20, 11:21 AM - Could have been corked...TCA will sometimes be undetectable except that the wine is lifeless and flavorless, alcohol is unaffected...

Red
2008 Giuseppe Quintarelli Rosso del Bepi Veneto IGT Corvina Blend, Corvina
12/27/2019 - srh Likes this wine:
Friday Tasting Group: "Killer Bar" (#06 for me) (Vintage Wines Ltd., San Diego, CA): Per the contributor, Antonio Galloni, & MC2 Wines (cf. the 11/26/18 TN below), this COULD have been bottled as Amarone, but the producer opted to declassify it.

N: RIPE berries with spice, orange peel, & something I can't quite ID

P: Med body; Rndish entry with very NICE, ALMOST swtish frt (approaching threshold R.S.?) met by an astringent pucker which stays in contact with the init frt as it transitions into a LONG, BALANCED, tangy/SWT (45:55) finish to the few, firming dusty tannins. For now & making its 15th... min. 15.5% ABV; My EXC/EXC+ (92-95/100 using that metric). 93 pts Vinous (Galloni, 5/'17). From a producer new to me, but that I've since learned is HIGHLY regarded. [As of late Dec '19, wine-searcher shows several sources from $125-$180].
  • oldwines commented:

    12/29/19, 7:56 PM - Quintarelli passed away in 2012 but his wines especially Amarone and Alzero are legendary. His son is trying to continue his legacy but Giuseppe was a quirky perfectionist who made wine in a unique way every time. There are a few disciples who worked with him for a period of time out there who sometimes can come close to his level like Dal Forno and Musella But I don’t think anyone in Italy can compare to the uniqueness, longevity and complexity of his wines even his whites.

  • oldwines commented:

    12/30/19, 4:00 AM - You’re Welcome! Anytime...if you are ever in the NYC/NJ/Philly corridor, let me know...it would be interesting to meet and share some wine...

Red
1991 Spottswoode Cabernet Sauvignon Napa Valley
12/24/2019 - vinojones wrote:
94 points
With all respect to the 2010 review of 1991 Napa cabs by JG my experience with this bottle has been totally different 9 yrs later.
Cork pulled for 1 hr then poured. Color ruby edge to the rim no bricking; nose a little funky, red berries, brambles; a little simple, dried red fruits, med finish, later was very much like a 30yr Graves, complex tertiary herbaceous/ mineral notes; at 2+ hrs the wine woke up, dark chocolate on the nose, young red plum flavors and a smooth long finish, complex; very smooth long plummy finish. Tasted 15 yrs younger than it is, (based on my 40+ yrs of drinking Napa Cabs)
  • oldwines commented:

    12/29/19, 8:52 PM - Totally agree with you...with a little air this is a really wonderful wine...not an over-the-top fruit bomb or “cult Cali” but a classically styled Cab from an era I hope more winemakers will return to...Cheers!

    “oldwines” aka Dave
    www.dtpwineadvisors.com

Red
2006 Castellare di Castellina I Sodi di S. Niccolò Toscana IGT Sangiovese Blend, Sangiovese
12/27/2019 - Arturoonwine Likes this wine:
96 points
85% Sangiovese, 15% Malvasia nera. Structure, texture, wonderfully balanced with typical Sangiovese acidity that keeps it all lithe. Here’s the thing~it’s STILL young! I enjoyed it on night one as it grew and developed in the glass—a good wine. But on night two—after argon gas preservative, it was stunning. The coming together of all these ripe, fabulous elements increased the pleasure to exceptional heights. If you only have one, keep it for 3-4 years. If you can’t wait, or want to try one now, uncork in the morning and pour that night. If properly stored it is only beginning what it can be.
  • oldwines commented:

    12/29/19, 8:40 PM - I agree with you completely...one of the most under-rated Tuscan producers out there! Spot on with the need for air.

Red
2004 Bodega Numanthia Toro Numanthia Tinta de Toro, Tempranillo
12/26/2019 - bonedoc wrote:
Limited notes, Xmas dinner w roast tenderloin, somewhat unspectacular showing. 91
  • oldwines commented:

    12/29/19, 8:36 PM - I’m with you...I find all their wines to be Parker inspired beasts...over-oaked and over-extracted monoliths to Tempranillo, a grape I find to be highly second rate, one-dimensional and un-inspiring unless it is blended with something else that provides some depth and complexity. Had Termanthia twice recently and fins nothing attractive about it. I guess they feel they have to justify the price by using bottles that are twice as heavy as a normal bottle?!?
    Cheers!

    “oldwines” aka Dave
    www.dtpwineadvisors.com

Red
2016 Corison Cabernet Sauvignon St. Helena
12/29/2019 - tphilca wrote:
87 points
I've collected Corison wines for over ten years and to my palate, this one is the most controversial edition from what is widely considered a great Napa cab vintage. This note is based on a single bottle so it's possible it was just a bad one but it did not taste corked or otherwise flawed. It seems that the goal with this wine was to make Bordeaux from California when prior vintages were clearly Napa Cabs with a Bordeaux sensibility. At present, the palate is thin and watery with tart and almost non-existent fruit. There is some fruit on the nose, but very subdued, even after 4+ hours. The wine is mildly tannic with a very short finish at the moment. I just don't see where this wine is going when compared to prior more fruit driven vintages. I think the best bet is to treat it like a true Bordeaux and cellar for 10 more years with the hope that secondary flavors develop. In my opinion, they went too far here with the 13.1% alcohol early harvest and created a truly old world wine when prior Corison Napa's were still very enjoyable in their youth or 10+ years on. Fingers crossed on my remaining bottles!
  • oldwines commented:

    12/29/19, 8:07 PM - To me this wine is more like the way Cathy made wine for years before the drought years of the recent past when there was no choice but to make them more fruit forward. 2016 is in many way a return to the past as I see it. Definitely a wine for the cellar not for current drinking. Cheers!

    “oldwines” aka Dave
    www.dtpwineadvisors.com

Red
2016 Château Brane-Cantenac Margaux Red Bordeaux Blend
12/26/2019 - Matt Scott Likes this wine:
96 points
Decanted for two hours. Blackberry, green tea, bbq sauce, hot stone, flower shop and dried cranberry. Exceptionally layered, with silky, elegant tannins, along with a full body. The finish glides along and this seriously rivals the stellar ‘15. A benchmark for this chateau. There’s a latent viscosity, and this is currently muted...so the cellar beckons. Drink 2026 -.
  • oldwines commented:

    12/27/19, 6:04 AM - “Wine Infanticide!” 😉 But, Thanks for the info!

Red
2010 Francesco Rinaldi e Figli Barolo Le Brunate Nebbiolo
12/27/2019 - pepmi wrote:
89 points
Echoing other users, this is fading fast. Drinks 10 years older than it is (in my humble opinion).
  • oldwines commented:

    12/27/19, 5:53 AM - From my experience, it is Possible (even most likely) that the wine is just “asleep” and still very premature to drink rather than fading. Still less than 10 years old. I never drink Barolo (especially traditionalist Barolo like from both the Rinaldi’s) between 6 and 10 years old, almost always hard and shut down. I am planning to keep my 4 bottles until middle teens age before starting to drink them. If you have another, stow it away in a cellar or wine fridge for another 5-10 years if you can and I think you will have a dramatically better experience. Alternative is to decant it and give it 6-8 hours before drinking. Good Luck!
    Cheers!

    P.S. After reading all the reviews on CT I think there is a possibility some of the bottles imported/wholesaled may have been “cooked” i.e. exposed to much heat in storage or transport??? Don’t know if there is a common thread geographically to those who have bad bottles and those which seem to be very good??

    “oldwines” aka Dave
    www.dtpwineadvisors.com

Red
2012 La Serena Brunello di Montalcino Sangiovese
12/25/2019 - tomoem wrote:
89 points
Christmas 2019 (my house)

Respectable but not memorable tonight. Cigar ash dominates over fruit whch I sort of like. I can say that I like but it is .... a little disappointing. This was me was greater young. Perhaps in a weird spot right now.
  • oldwines commented:

    12/27/19, 4:52 AM - If you don’t mind the comment...I would say, from my experience any wines, especially the potentially great ones are always a little awkward between 6-10 years old. I never drink good Cabs, Bordeaux, Red Burg’s, Cote-Rotie, Barbaresco, Barolo or Brunello in that period. They are “asleep” and almost always better and fruitier (once again) after 10 years old. Don’t know if anyone can really explain it, but a friend told me that when I first started collecting nearly 40 years ago and it was only with experiencing it myself that I finally believed him. Best of luck! Cheers!

    “oldwines” aka Dave
    www.dtpwineadvisors.com

Red
1986 Château Palmer Margaux Red Bordeaux Blend
12/24/2019 - oldwines Likes this wine:
95 points
In my cellar since release. Decanted at 4pm and tasted over the next 6 hours and with Christmas Eve dinner. Medium garnet color with no bricking. Nose was very expansive with floral tones, earthy leather and sous bois and a red fruited undertone. Palate still had some tannic structure and bright acidity. Flavors included red cherry, red currant and red plum in layers with earthy leather and tobacco throughout. Very long finish. Delicious throughout the night but eclipsed for just a few magical moments by the ‘70 Ch. Lascombes.
  • oldwines commented:

    12/25/19, 7:05 PM - Merry Christmas and Happy New Year! Definitely check out the Lascombes...very fun and interesting time we had with it. The “oldwines” user name isn’t an accident as you have noticed!

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