Cork in good shape, good fill. A burnt orange sort of color suggested this might be over the hill, and the first sip seemed to confirm - dull, tertiary flavors, a hit of upfront sweetness and VA, and insufficient cut to carry it through. Not to worry, as it blooms and shakes off the musty aromas with about 20 minutes of air in the glass. Aromas of peach/apricot and sugar. High viscosity, halfway to motor oil, showing a complex array of salted caramel, grilled nuts, apricot and honey. Could use a touch more amplitude in the midpalate, but the finish is clean and long, with a tangy laser beam of invigorating citric-type acid. An hour in, and the wine is still improving - sadly, didn’t have the chance to follow over the full evening - I suspect it still had some legs to blossom further!
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This bottle showed signs of seepage. Dark bronze in color. Lots of caramel and figs; sweet with some acidity still balancing things out, but this could use more "freshness". Seems a bit tired, but probably not a representative bottle.
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2019 Visit to Cromwell (Central Otago, NZ): Andrew’s wine served double blind. Dark colour. A beautiful Pinot Gris drinking a lot younger than 1994. Silky, pure and clean yet viscous and weighty. Apricots, honey, pears, nougat and many other nuances. Not overly sweet with vibrant acidity. Andrew’s wine of the tasting.
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nez tout en finesse florale. sur les petits agrumes et fleurs blanches. très vaporeux et frais. pas capiteux en bouche. accompagne aussi bien foie gras qu'une Charlotte aux abricots
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Pnp. Gorgeous. Dark amber—red hue. Apricot jam nose; charred wood. Medium viscosity. Subtle sweetness with Surprising acidity and spice. Some bitterness on the backend. Great stuff.
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Absolutely glorious. A monumental bottle. Deep amber color. The nose is a kaleidoscope of goodness: honey, caramel, apricot. Viscous, layered, long. Perfect acidity on the back end. Truly exceptional. (98)
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Dinner at Bonefish. Dark colored like usual. No surprise that the Rangen peaty and earthy notes dominates but the sweetness of a VT is also there but is buttressed by excellent acidity. A great wine as always. 50+14+14+9.5+9.5= 97
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A show-stopper at The Fat Duck for Stu's 50th. The sommelier (Remi) thought this would go well with one of the dessert courses called "botrytis" and he was exactly correct. This was a gorgeous Pinot Gris without any funk, no bitter end sometimes found with PG. Deep yellow color. In the mouth this was all honeysuckle, honey, and flowers. The length was astounding. It could have been the wine of the night, and it was up against a tough crowd (2000 Margaux, 1994 Haut Brion). I wish I had more. Drink now, but there's no rush, I guess this will be alive in another 10 years.
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With a wonderful Erev Rosh Hashana meal at home. Deep, rich copper in color, this wine is always a stunner but tonight it seemed to kick things up a notch. The meal called for something earthy but also something with some sweetness to balance the small amount of siracha used as part of cooking the chicken. I said this to Dena and we looked at each other and at the same time said Rangen Pinot Gris VT! Lots of earthy, peaty notes screaming Rangen. Sweet fruit on the palate and particularly on the never ending finish. Beautifully balanced. A real treat. 50+14+15+9.5+9.5=98
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Beautiful wine. Nose was filled with honey, orange marmalade, flowers, and orchard fruit. Palate had notes of apricot puree and marmalade, botrytis notes, and the typical Alsatian bitter at the end; in this case it added to the wine instead of taking away. This was a deep wine with a moderately thick texture. Sweet, but the acid kept it from being a dessert wine. From comments, went well with seafood appetizer and bread pudding dessert. Long finish that coated the mouth. Haunting, it just got better as the evening went on. Wonderful.
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Ceremonie des Fromages at Bernard Antony. Jean-Francois was surprised to see us order the VT to go with the latter half of the cheeses but discussion led to agreement that it actually made for a great pairing to many of the world class cheeses we were served. Bright gold in the glass. This bottle was showing the Rangen typicity but also loads of yellow/orange fruits - peaches, fresh apricots, mirabelles and oranges. Powerful yet delicate at the same time, a trick usually reserved for the best Rieslings. Excellent acidity washes away the acidity on a very long and expansive finish. Tasting quite young on this occasion. 50+14+14+9.5+9.5=97
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Magnificent, in all regards. Though this is just getting started, it's already quite pleasing. Very lively acids, bright orchard and citric fruits on a bed of minerals and white floral. Spice seems to dart in and out, adding further dimensions. Medium-bodied, and never cloying; pleasingly sweet, with a cool, herbal, stony finish that invites additional inquiry. Top class, and here for many more years. highly recommended, drink thru 2035
Aerated to decanter 2 hours, served non-blind, and paired very well with homemade flan. A wow wine for geeks.
Dinner at Peking Duck House, NYC. Another day, another duck! Amber in color, this very rich wine is a great foil to the duck. Medium+ in body and loaded with apricots, jasmine and orange blossoms. Very long on the finish where a minor horseradish/botrytis note is sensed. Another great bottle and another great duck. 50+13+13+9+9=94
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Farewell to Josh - the burbs have him now. (L'Artusi Restaurant, West Village, Manhattan): Dark orange. Smokey, apricots, marmalade, spicy, dried out and concentrated. Salty and dried out on the palate, more smokiness and apricot. Very concentrated - too much. Creamy peach and apricots, but too heavy. This is as big as I remember, but it doesn't have the lift or drive. Clunky. Nose - 4.5/6, Palate - 4.5/6, Finish - 4.5/6, Je Ne Sais Quoi - 1/6 = 14.5/20.
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Stunningly good. Bright gold, huge apricot and Rangen soil nose. Viscous well into the mid-palate, then the acidity breaks through, and carries the minerals through a very ling finish. Still quite youthful, no need to hurry. Has 10+ years before any concerns about age...
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Viscous, medium clear gold color, loads of green apple and apricot, pears. Acidity that was seamless and elevated the palate. Drank over a week. Bottle showed well despite some signs of seepage after shipment.
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Quite sweet, at least Auslese level, but went well with the Cantinese cuisine at China Dumpling. It looks like a Sauternes, medium deep gold with legs. Really thick, rich, dense with a texture of whole milk. Tastes the same as Riesling to me, at least when it's this sweet. It seems to have botrytis, but I'll have to look that up. Delicious.
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Thanks to Stan for bringing this wine. Dark honey colored in the glass. Explosive aromas of ripe apricot, honey, candied orange with a wonderful smokey overtone. Lucious and sweet, with flavors of bitter orange, honey and earth/minerals. Lovely acidity and an endless finish. Much more smoke and earth than any other Zind Humbrecht VTs I've had. And drinking much younger than its color in the glass would suggest. Sublime. I was unable to try any of the other desert wines after this, but did sneak a taste from the 2nd bottle.....
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With Salmon Japanese style with Soba noodles -big full bodied & rich. There is still a big amount of apparent sweetens here. lots of tropical fruits and spice. Nice wine
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Medium to dark gold in the glass. One runs out of words/descriptors with a wine like this - harmonious, intense, concentrated, luscious, rich, refined, seamless, opulent - these are just some of the words that come to mind. Full bodied with a myriad of flavors including apricot, hay, honey, lychee and minerals. Long and persistent on the intense finish. This wine will continue to drink well for decades and is a real classic. I've had the great fortune of having this wine at least a dozen times and other than an off bottle and one that seemed a bit unhappy after a cross country plane ride, this has been consistently fabulous. This will be one where I'll be sad to see the last bottle drain but that won't happen any time soon! 50+14+14+9.5+9.5 =97
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Strpmg gold color. Nose is full on Rangen earth, brown butter, spice, and more earth. Smells like it is still sweet, and it is. Full bodied palate, with incredible extract and weight, yet the acids penetrate the fruit and carry the wine along its forever finish. Clearly quite ripe, but doesn't detract. Just incredible stuffing, and has acquited some signs of aging, but has miles to go. I expected this to be drier by this time, but that is not the case. Could go for a long time. Screams out for foie gras.
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Open That Bottle Night at St Jacques. From magnum. It's always fun to pull out a magnum of wine from Prum or Zind Humbrecht as the very tall bottle is a conversation stopper. Tonight, I found the contents of the bottle to be even more of a conversation stopper as the wine showed incredibly well, easily wine of the night for me amongst some stiff competition. This showed the essence of Rangen on the nose with an elegant mix of earthy notes and the classic peaty notes of Rangen. On the palate and finish a perfect balance of sugar and acid. A wine that is beyond words. One of the finest showings yet, and I've been lucky enough to have this wine on many occasions. 50+14+14+9.5+9.5 = 97
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Dinner at home ( takeout Thai from Sawasdee ) with Uri & Mike. A beautiful deep, rich gold color. A very typical showing for this tremendous bottling that still seems to be on the way up, gaining depth and complexity. A great sense of Rangen on the nose. The palate is rich and glyceral with moderate sweetness that cuts the spice of the food very well. A nice sense of acidity as well. The balance on this wine is always beautiful, with a great intensity, but all aspects equally weighted. Very long on the finish. 50+14+14+9+9 = 96
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Orange gold in color, this wine was really singing tonight. Loaded with oranges and apricots as well as the telltale Rangen peaty, earthy aromas. Showing a little sweetness that was matched with acidity that seemed to balance the wine quite nicely. Very long finish. 50+14+13+9+9 = 95
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Chateauneuf du Pape BYO Dinner (DUO, Miami): CdP BYO dinnet at DUO, Miami. Ed Davis lavished on us 2 94 Zind-Humbrecht's to cap the evening. Henry Peres "These were the best wines of the night". They were exceptional, and particularly this grand cru, but almost all of the wines shone on this wonderful evening. CdP was my first wine love 47 years ago when I was a college aged New Yorker(Crestwood/Tuckahoe), and the evening reinforced my memories.
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Is there anything like a well stored bottle of '94 VT Pinot Gris from Olivier Humbrecht? Yet another beautiful experience with this wine I have been lucky enough to drink on almost 10 occasions so far. A beautiful amber color greeted us. As soon as the glass is lifted, the sophistication of the wine becomes obvious. Full bodied, the wine assaults the palate with opulent and rich aromas and flavors of apricot, honey and honeysuckle along with the Rangen terroir contributing great minerality, peat and forest floor scents. The fruit is intense and shows great concentration and depth. The finish just sort of lingers until the next sip with a luscious sweetness, completely in balance with the wine's other components. A real joy to drink, and one which is ageing very gracefully, with many years of great drinking ahead of it. 50+13.5+13.5+9+9 = 95
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Bill Boykin visits London (Chez Charles Morgan): Well, it's really hard to wrong with these 1994 ZH wines... what a superb concoction of apricots, almonds, cloves and vanilla. Deep gold colour, very unctuous with an underlying flinty charcteristic ending with a very long finish. Tremendous wine, and a perfect accompaniment to custard tart (which was served, coincidentally, with a coulis of apricots and sugared Marcona almonds...)
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Seattle Tasting Group does Quilceda Creek (Seattle, WA): This was my least favorite of the flight. Honey and some fainly smoky smells, lightly medicinal, with that funk I associate with PG. Maybe I just don't like Pinot Gris as much as Riesling and Gewurz. This was a lovely wine but lacking the verve of the others. The best thing it had going for it was a LOOONG finish.
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STG Quilceda Creek tasting at Eric Levine's house. Dark gold with apricots, roasted fruits, minerals and peat in a full bodied package. Long finish. Very good, but far from the best showing for this wine. 50+12+12+8+8 = 90
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The Great Terroirs of Domaine Zind Humbrecht (Raleigh, NC): Dark, shiny gold in the glass, this was the darkest wine of the flight as it almost always is. The dark color seems to be an indication of concentration and not of advanced development as this wine continues to drink on the young side of the curve. Lots of upfront fruit followed by Rangen typical minerals, stones, earth and peat. Great honied flavors that show the sweet side of the wine but high, high acidity that cuts the sweetness. As with the first wine of course #1, this had early votes for wine of the flight until we all tasted the Windsbuhl. 50+13+13+9+9 = 94
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Dinner at Bistro 607. Medium gold in color, this wine continues to drink much younger than it's age. Explosive with the perfect combination of fruit ( apricots, orange peel, dried and slightly burnt fruits ), honey, botrytis, acidity and Rangen terroir ( minerals, flint, earth ). Very long and sweet finish. A really beautiful wine with decades of positive evolution still in front of it. 50+13+14+9.5+9 = 95.5
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Getting near overload for the evening at this point but this wine was still wonderful and amazing like usual. Explosive flavors of candied oranges,lemons, honeysuckle and so much more!
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Second occasion with this wine , both amazing. Possibly the finest ZH we've had to date. The acidity on these '94s is clearly there and will help aging for the long term but are never intrusive. Baked apple spices and a mix of sweetness and acidity on the nose. Crisp acidity and remarkable structure with peach cobbler notes on the palate. Several minutes of great aftertaste. The foie gras was amongst the finest anyone at the table could remember having, either in the US or Europe. Sarig's concerns about whether the wine would be rich enough for the foie gras were quickly dissipated at first taste and this was his wine of the night.
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What a long name to type but well worth the effort. We enjoyed this with Thai food Friday night and it was the perfect match. A medium gold color, the nose revealed scents of honey, peaches and apricots. The palate followed with the botrytis that was on the grapes when they were picked obvious but well balanced by acidity. It was obvious this wine is just starting to show it's real glory and that Mr. Parker was correct in his 99+ rating. Even from the lousy glasses the Thai restaurant provides ( one can't complain too much when the food is excellent and the corkage fee is $3! ) this wine was a real joy. First bottle of a case in the cellar so I'm sure we'll be enjoying this wine for years to come.
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1/19/2024 - ohne_musik wrote: 95 Points
Cork in good shape, good fill. A burnt orange sort of color suggested this might be over the hill, and the first sip seemed to confirm - dull, tertiary flavors, a hit of upfront sweetness and VA, and insufficient cut to carry it through. Not to worry, as it blooms and shakes off the musty aromas with about 20 minutes of air in the glass. Aromas of peach/apricot and sugar. High viscosity, halfway to motor oil, showing a complex array of salted caramel, grilled nuts, apricot and honey. Could use a touch more amplitude in the midpalate, but the finish is clean and long, with a tangy laser beam of invigorating citric-type acid. An hour in, and the wine is still improving - sadly, didn’t have the chance to follow over the full evening - I suspect it still had some legs to blossom further!
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1/19/2022 - mdefreitas wrote:
This bottle showed signs of seepage. Dark bronze in color. Lots of caramel and figs; sweet with some acidity still balancing things out, but this could use more "freshness". Seems a bit tired, but probably not a representative bottle.
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1/14/2022 - HowardNZ Likes this wine: 94 Points
2019 Visit to Cromwell (Central Otago, NZ): Andrew’s wine served double blind. Dark colour. A beautiful Pinot Gris drinking a lot younger than 1994. Silky, pure and clean yet viscous and weighty. Apricots, honey, pears, nougat and many other nuances. Not overly sweet with vibrant acidity. Andrew’s wine of the tasting.
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12/31/2021 - winetobealive wrote: 94 Points
nez tout en finesse florale. sur les petits agrumes et fleurs blanches. très vaporeux et frais. pas capiteux en bouche. accompagne aussi bien foie gras qu'une Charlotte aux abricots
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12/24/2021 - lepetitchateau wrote: 92 Points
Sweetness but not quite at your normal dessert level, combined with acidity and weight.
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4/18/2021 - prof b wrote: 94 Points
Great once again. Moderate sweetness with ripe white fruits, honey, and flowers all combine with the acid for a lovely wine.
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3/23/2020 - HofstraJet wrote: 92 Points
Still going strong. Lovely nose. Not as sweet as before.
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3/20/2020 - WbstrSt Likes this wine:
Pnp. Gorgeous. Dark amber—red hue. Apricot jam nose; charred wood. Medium viscosity. Subtle sweetness with Surprising acidity and spice. Some bitterness on the backend. Great stuff.
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1/2/2020 - dbkitc wrote: 98 Points
Absolutely glorious. A monumental bottle. Deep amber color. The nose is a kaleidoscope of goodness: honey, caramel, apricot. Viscous, layered, long. Perfect acidity on the back end. Truly exceptional. (98)
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10/20/2019 - pilot360 wrote: 93 Points
Beautiful wine full of apricot and honey. Alive and vibrant. Only lacked a touch of lift from lower acidity. Recognized as a classically great wine.
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11/6/2016 - JeffGMorris Likes this wine: 97 Points
Dinner at Bonefish. Dark colored like usual. No surprise that the Rangen peaty and earthy notes dominates but the sweetness of a VT is also there but is buttressed by excellent acidity. A great wine as always. 50+14+14+9.5+9.5= 97
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5/22/2016 - grossie wrote: 98 Points
A show-stopper at The Fat Duck for Stu's 50th. The sommelier (Remi) thought this would go well with one of the dessert courses called "botrytis" and he was exactly correct. This was a gorgeous Pinot Gris without any funk, no bitter end sometimes found with PG. Deep yellow color. In the mouth this was all honeysuckle, honey, and flowers. The length was astounding. It could have been the wine of the night, and it was up against a tough crowd (2000 Margaux, 1994 Haut Brion).
I wish I had more. Drink now, but there's no rush, I guess this will be alive in another 10 years.
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9/13/2015 - JeffGMorris Likes this wine: 98 Points
With a wonderful Erev Rosh Hashana meal at home. Deep, rich copper in color, this wine is always a stunner but tonight it seemed to kick things up a notch. The meal called for something earthy but also something with some sweetness to balance the small amount of siracha used as part of cooking the chicken. I said this to Dena and we looked at each other and at the same time said Rangen Pinot Gris VT! Lots of earthy, peaty notes screaming Rangen. Sweet fruit on the palate and particularly on the never ending finish. Beautifully balanced. A real treat. 50+14+15+9.5+9.5=98
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1/9/2015 - f22nickell Likes this wine: 95 Points
Beautiful wine. Nose was filled with honey, orange marmalade, flowers, and orchard fruit. Palate had notes of apricot puree and marmalade, botrytis notes, and the typical Alsatian bitter at the end; in this case it added to the wine instead of taking away. This was a deep wine with a moderately thick texture. Sweet, but the acid kept it from being a dessert wine. From comments, went well with seafood appetizer and bread pudding dessert. Long finish that coated the mouth. Haunting, it just got better as the evening went on. Wonderful.
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10/17/2014 - JeffGMorris Likes this wine: 97 Points
Ceremonie des Fromages at Bernard Antony. Jean-Francois was surprised to see us order the VT to go with the latter half of the cheeses but discussion led to agreement that it actually made for a great pairing to many of the world class cheeses we were served. Bright gold in the glass. This bottle was showing the Rangen typicity but also loads of yellow/orange fruits - peaches, fresh apricots, mirabelles and oranges. Powerful yet delicate at the same time, a trick usually reserved for the best Rieslings. Excellent acidity washes away the acidity on a very long and expansive finish. Tasting quite young on this occasion. 50+14+14+9.5+9.5=97
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3/15/2014 - Tim Heaton Likes this wine:
Magnificent, in all regards. Though this is just getting started, it's already quite pleasing. Very lively acids, bright orchard and citric fruits on a bed of minerals and white floral. Spice seems to dart in and out, adding further dimensions. Medium-bodied, and never cloying; pleasingly sweet, with a cool, herbal, stony finish that invites additional inquiry. Top class, and here for many more years. highly recommended, drink thru 2035
Aerated to decanter 2 hours, served non-blind, and paired very well with homemade flan. A wow wine for geeks.
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5/8/2013 - JeffGMorris Likes this wine: 94 Points
Dinner at Peking Duck House, NYC. Another day, another duck! Amber in color, this very rich wine is a great foil to the duck. Medium+ in body and loaded with apricots, jasmine and orange blossoms. Very long on the finish where a minor horseradish/botrytis note is sensed. Another great bottle and another great duck. 50+13+13+9+9=94
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3/7/2013 - Seth Rosenberg wrote: 89 Points
Farewell to Josh - the burbs have him now. (L'Artusi Restaurant, West Village, Manhattan): Dark orange. Smokey, apricots, marmalade, spicy, dried out and concentrated. Salty and dried out on the palate, more smokiness and apricot. Very concentrated - too much. Creamy peach and apricots, but too heavy. This is as big as I remember, but it doesn't have the lift or drive. Clunky. Nose - 4.5/6, Palate - 4.5/6, Finish - 4.5/6, Je Ne Sais Quoi - 1/6 = 14.5/20.
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5/14/2012 - cfe wrote:
Stunningly good. Bright gold, huge apricot and Rangen soil nose. Viscous well into the mid-palate, then the acidity breaks through, and carries the minerals through a very ling finish. Still quite youthful, no need to hurry. Has 10+ years before any concerns about age...
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5/2/2012 - pilot360 wrote: 93 Points
Viscous, medium clear gold color, loads of green apple and apricot, pears. Acidity that was seamless and elevated the palate. Drank over a week. Bottle showed well despite some signs of seepage after shipment.
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7/21/2011 - 14frimaire wrote:
Aromatics were better than the palate, but both were very nice. Deep brass, apricot, opulent.
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5/8/2011 - HofstraJet wrote: 95 Points
Absolutely delicious. Paired superbly with the foie gras.
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10/30/2010 - sdr Likes this wine: 93 Points
Quite sweet, at least Auslese level, but went well with the Cantinese cuisine at China Dumpling. It looks like a Sauternes, medium deep gold with legs. Really thick, rich, dense with a texture of whole milk. Tastes the same as Riesling to me, at least when it's this sweet. It seems to have botrytis, but I'll have to look that up. Delicious.
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5/18/2010 - Mistress of Wine wrote:
Thanks to Stan for bringing this wine. Dark honey colored in the glass. Explosive aromas of ripe apricot, honey, candied orange with a wonderful smokey overtone. Lucious and sweet, with flavors of bitter orange, honey and earth/minerals. Lovely acidity and an endless finish. Much more smoke and earth than any other Zind Humbrecht VTs I've had. And drinking much younger than its color in the glass would suggest. Sublime. I was unable to try any of the other desert wines after this, but did sneak a taste from the 2nd bottle.....
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12/1/2009 - brynmair wrote: 97 Points
Loved it. The nose of pear and apricot was wonderful. The honeyed taste was great.
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11/10/2008 - bon vivant wrote:
With Salmon Japanese style with Soba noodles -big full bodied & rich. There is still a big amount of apparent sweetens here. lots of tropical fruits and spice. Nice wine
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10/8/2008 - JeffGMorris wrote: 97 Points
Medium to dark gold in the glass. One runs out of words/descriptors with a wine like this - harmonious, intense, concentrated, luscious, rich, refined, seamless, opulent - these are just some of the words that come to mind. Full bodied with a myriad of flavors including apricot, hay, honey, lychee and minerals. Long and persistent on the intense finish. This wine will continue to drink well for decades and is a real classic. I've had the great fortune of having this wine at least a dozen times and other than an off bottle and one that seemed a bit unhappy after a cross country plane ride, this has been consistently fabulous. This will be one where I'll be sad to see the last bottle drain but that won't happen any time soon! 50+14+14+9.5+9.5 =97
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6/15/2008 - cfe wrote:
Strpmg gold color. Nose is full on Rangen earth, brown butter, spice, and more earth. Smells like it is still sweet, and it is. Full bodied palate, with incredible extract and weight, yet the acids penetrate the fruit and carry the wine along its forever finish. Clearly quite ripe, but doesn't detract. Just incredible stuffing, and has acquited some signs of aging, but has miles to go. I expected this to be drier by this time, but that is not the case. Could go for a long time. Screams out for foie gras.
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1/22/2008 - JeffGMorris wrote: 97 Points
Open That Bottle Night at St Jacques. From magnum. It's always fun to pull out a magnum of wine from Prum or Zind Humbrecht as the very tall bottle is a conversation stopper. Tonight, I found the contents of the bottle to be even more of a conversation stopper as the wine showed incredibly well, easily wine of the night for me amongst some stiff competition. This showed the essence of Rangen on the nose with an elegant mix of earthy notes and the classic peaty notes of Rangen. On the palate and finish a perfect balance of sugar and acid. A wine that is beyond words. One of the finest showings yet, and I've been lucky enough to have this wine on many occasions. 50+14+14+9.5+9.5 = 97
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8/7/2007 - JeffGMorris wrote: 96 Points
Dinner at home ( takeout Thai from Sawasdee ) with Uri & Mike. A beautiful deep, rich gold color. A very typical showing for this tremendous bottling that still seems to be on the way up, gaining depth and complexity. A great sense of Rangen on the nose. The palate is rich and glyceral with moderate sweetness that cuts the spice of the food very well. A nice sense of acidity as well. The balance on this wine is always beautiful, with a great intensity, but all aspects equally weighted. Very long on the finish. 50+14+14+9+9 = 96
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6/26/2007 - JeffGMorris wrote: 95 Points
Orange gold in color, this wine was really singing tonight. Loaded with oranges and apricots as well as the telltale Rangen peaty, earthy aromas. Showing a little sweetness that was matched with acidity that seemed to balance the wine quite nicely. Very long finish. 50+14+13+9+9 = 95
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12/12/2006 - markellen.foodies@gmail.com wrote: 96 Points
Chateauneuf du Pape BYO Dinner (DUO, Miami): CdP BYO dinnet at DUO, Miami. Ed Davis lavished on us 2 94 Zind-Humbrecht's to cap the evening. Henry Peres "These were the best wines of the night". They were exceptional, and particularly this grand cru, but almost all of the wines shone on this wonderful evening. CdP was my first wine love 47 years ago when I was a college aged New Yorker(Crestwood/Tuckahoe), and the evening reinforced my memories.
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11/9/2006 - gregg g wrote: flawed
17 vintages of Ridge Zinfandel, '67 & '78 Stony Hill & Dessert Wines (Campanile in Los Angeles, CA.): Corked!!! Arghh...I was really looking forward to this. I was able to get a whif of fruit immediately, but then TCA.
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8/10/2006 - JeffGMorris wrote: 95 Points
Is there anything like a well stored bottle of '94 VT Pinot Gris from Olivier Humbrecht? Yet another beautiful experience with this wine I have been lucky enough to drink on almost 10 occasions so far. A beautiful amber color greeted us. As soon as the glass is lifted, the sophistication of the wine becomes obvious. Full bodied, the wine assaults the palate with opulent and rich aromas and flavors of apricot, honey and honeysuckle along with the Rangen terroir contributing great minerality, peat and forest floor scents. The fruit is intense and shows great concentration and depth. The finish just sort of lingers until the next sip with a luscious sweetness, completely in balance with the wine's other components. A real joy to drink, and one which is ageing very gracefully, with many years of great drinking ahead of it. 50+13.5+13.5+9+9 = 95
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7/20/2006 - Nanda wrote: 96 Points
Thinkin' About a 10 Vintage Quilceda Creek Vertical ('89 to '03) (Think Cafe - Chicago, IL): A dark gold to bronze in color. What a nose! Dense and powerful with honey, boytris and peaches. On the palate quite viscous and syrup-like, but with sufficient acid to maintain a precise balance. One of the best stickies I've had all year. Thanks, Jeff.
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7/8/2006 - Rani wrote: 97 Points
Bill Boykin visits London (Chez Charles Morgan): Well, it's really hard to wrong with these 1994 ZH wines... what a superb concoction of apricots, almonds, cloves and vanilla. Deep gold colour, very unctuous with an underlying flinty charcteristic ending with a very long finish. Tremendous wine, and a perfect accompaniment to custard tart (which was served, coincidentally, with a coulis of apricots and sugared Marcona almonds...)
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11/19/2005 - Eric wrote: 91 Points
Seattle Tasting Group does Quilceda Creek (Seattle, WA): This was my least favorite of the flight. Honey and some fainly smoky smells, lightly medicinal, with that funk I associate with PG. Maybe I just don't like Pinot Gris as much as Riesling and Gewurz. This was a lovely wine but lacking the verve of the others. The best thing it had going for it was a LOOONG finish.
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11/19/2005 - JeffGMorris wrote: 90 Points
STG Quilceda Creek tasting at Eric Levine's house. Dark gold with apricots, roasted fruits, minerals and peat in a full bodied package. Long finish. Very good, but far from the best showing for this wine. 50+12+12+8+8 = 90
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10/12/2005 - JeffGMorris wrote:
Sadly this was an off bottle. Dark gold in color with a low fill level. Nothing like previous bottles. No rating.
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5/14/2005 - JeffGMorris wrote: 94 Points
The Great Terroirs of Domaine Zind Humbrecht (Raleigh, NC): Dark, shiny gold in the glass, this was the darkest wine of the flight as it almost always is. The dark color seems to be an indication of concentration and not of advanced development as this wine continues to drink on the young side of the curve. Lots of upfront fruit followed by Rangen typical minerals, stones, earth and peat. Great honied flavors that show the sweet side of the wine but high, high acidity that cuts the sweetness. As with the first wine of course #1, this had early votes for wine of the flight until we all tasted the Windsbuhl. 50+13+13+9+9 = 94
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4/2/2005 - JeffGMorris wrote: 96 Points
Dinner at Bistro 607. Medium gold in color, this wine continues to drink much younger than it's age. Explosive with the perfect combination of fruit ( apricots, orange peel, dried and slightly burnt fruits ), honey, botrytis, acidity and Rangen terroir ( minerals, flint, earth ). Very long and sweet finish. A really beautiful wine with decades of positive evolution still in front of it. 50+13+14+9.5+9 = 95.5
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2/2/2003 - JeffGMorris wrote:
Getting near overload for the evening at this point but this wine was still wonderful and amazing like usual. Explosive flavors of candied oranges,lemons, honeysuckle and so much more!
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9/14/2002 - JeffGMorris wrote:
Second occasion with this wine , both amazing. Possibly the finest ZH we've had to date. The acidity on these '94s is clearly there and will help aging for the long term but are never intrusive. Baked apple spices and a mix of sweetness and acidity on the nose. Crisp acidity and remarkable structure with peach cobbler notes on the palate. Several minutes of great aftertaste. The foie gras was amongst the finest anyone at the table could remember having, either in the US or Europe. Sarig's concerns about whether the wine would be rich enough for the foie gras were quickly dissipated at first taste and this was his wine of the night.
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5/18/2002 - JeffGMorris wrote:
What a long name to type but well worth the effort. We enjoyed this with Thai food Friday night and it was the perfect match. A medium gold color, the nose revealed scents of honey, peaches and apricots. The palate followed with the botrytis that was on the grapes when they were picked obvious but well balanced by acidity. It was obvious this wine is just starting to show it's real glory and that Mr. Parker was correct in his 99+ rating. Even from the lousy glasses the Thai restaurant provides ( one can't complain too much when the food is excellent and the corkage fee is $3! ) this wine was a real joy. First bottle of a case in the cellar so I'm sure we'll be enjoying this wine for years to come.
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