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Comments on my notes

(5 comments on 5 notes)

1 - 5 of 5 Sort order
Red
2008 Heitz Cellar Cabernet Sauvignon Napa Valley
11/9/2014 - Shrages wrote:
88 points
This is a decent Napa cab with no real flaws, but very little excitement either. It's the kind of wine someone who doesn't know wine very well will be sold as a gift for their boss by a guilty-feeling and slightly unscrupulous wine-seller who knows that it's overpriced for what it is.
  • Pascal commented:

    2/28/15, 6:15 PM - LOL

White - Sweet/Dessert
2007 Château Doisy-Védrines Sauternes Sémillon-Sauvignon Blanc Blend
9/26/2011 - dkoontz wrote:
94 points
Amber color. Slightly tepid ose of orange and honey. Explosive palate with equal parts honey and orange liqueur with a hint of coriander. Long, long finish. Had it with foie gras pate and crusty bread - played but perfect combo.
  • Pascal commented:

    9/29/11, 9:00 AM - Amber already ??

Red
2006 Venus La Universal Montsant Vénus Carignan Blend, Carignan
3/15/2011 - Opusone99 wrote:
85 points
Robe rubis foncé, nez sur les épices, petits fruits rouges, rien pour écrire à sa mère. En bouche, c'est tout en finesse, mais sans réelle complexité. Trop cher à 50$.
  • Pascal commented:

    3/27/11, 8:12 PM - Le 2005 m'a fait exactement la même impression

Red
1985 Château Ducru-Beaucaillou St. Julien Red Bordeaux Blend
1/16/2011 - wynnewood500 wrote:
We drank the ducru straight from the bottle. I t was pretty tight, both nose and taste. It gradually opened up. The flavors reflected a fully mature wine. Drink up!
  • Pascal commented:

    2/1/11, 5:58 AM - Would you recommend decanting the 85 ?

Red
2009 Marcel Lapierre Morgon N (Sans Soufre) Gamay
12/10/2010 - Capt Cutlass wrote:
92 points
September 09 bottling. Decanted 1 hour. Light purple. Monster nose of red currants, prunes, strawberries, meat, leather and white chocolate. Wow, this is enticing! The mouth is more closed and mineral showing crispy acidity and very thirst-quenching. It may need a bit more time for the palate to open up but you need cool temperatures to store this wine. What impressed me about it was the lack of stinky aromas which I have tasted before in non-sulfur wines, this has real purity. This was my first wax-sealed bottle and I must admit to being an amateur at removing the wax. I tried cutting it away with the blade of the corkscrew which was messy and will try chipping away at it with a light tack hammer next time...
  • Pascal commented:

    1/24/11, 10:07 AM - IMO The best way to take care of waxed sealed bottle is to stick the corkscrew through the wax and pull, cleaning the rim of the bottle as you go.

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