Central New Jersey Off-Line CT tasting at Peking Duckhouse, New York City (Peking Duckhouse, New York City): d.o.a. an anonymous attendee (whose CT user ID starts with an N) brought this bottle to Central Jersey CT off-line dinner and tasting at Peking Duck House. unfortunately it was spoiled. the donor told us that he had enjoyed other bottles in the past. pro reviews indicated maturities extending to 2010. however, a magnum should have lived a little longer. so, something else went wrong with this bottle. Also interesting to note that Carter vineyard supplied grapes to both ken wright and domains serene. The domaine serene showed well tonite.
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Although the nose has some lush density, the palate is dominated by green tannins and astringent acid. No real complexity or length on the finish, and the fruit seems to have left the building.
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From magnum: No nose and heardly any fruit left. I havre to admit I was surprised, even though it is at the end of the drinking window. Silky smooth no rough edges . Drink up
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Just to add to the bottle variation that I've seen in this bottling, this one tastes a bit like cherry cough syrup! It's got that thick viscosity and those ripe, primary-fruit flavors. There's nothing really complex about it, but it's good enough drinking.
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Deep red color. Nose of red fruits. Great intensity of flavor. Tastes of cherry, raspberry, vanilla and spice. Long pleasing aftertaste. This wine is drinking well. Great with sockeye salmon.
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1999 Pinot Noirs; 1/14/2006-12/31/2006 (All over the map...): My second bottle of this in the past few months, and a far sight better than the first, fortunately. While still primary, this one shows good fruit and mellow acid, with little tannin remaining and passible bordering on good mouthfeel. It still shows its age (in a negative fashion) and will probably only become more tart, but the fruit flavors (cherries and stewed cherries, white and black pepper, and coffee) still make this a good drink. Still not up to the level of the other 1999's that we've tasted, but this bottle is worth drinking!!
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Pretty nice. A bit of charcoal, lots of zingy/singy cherry, some definite heat, but overall a nice, vibrant and really pure Pinot. Gorgeous texture. Lots of pomegranate on the finish. Yum.
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A very burgundian nose of soft strawberry, red cherry, smoked meat and sandalwood. Medium bodied with a silky mouthfeel and excellent cherry and raspberry fruit intensity. The finish is nicely balanced with good acidity and strong minerality. Ready now but a few more years will likely increase the fruit and reduce that meaty reduction.
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This has developed nicely. Label says 12% alcohol. Not sure I buy that, but it certainly is not a high alcohol wine. I would guess 13-13.5. Really nice acidity that might be a little much- lending itself to a slightly tart edge to some of the abundant fruit. Raspberry, Plum, and cranberry, with spicy notes rounding out the character. Really nice wine with a spice rubbed pork tenderloin from the grill.
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Deep ruby hue. Nose-filling aromas wafted from the glass about 5 minutes after pouring, made up of marionberry, blueberry, and some plum. On the palate, wow - a blast of raspberry and plumminess occured immediately with substantial presence and velvety texture. Lots of tiny, tactile tannins provided a marvelous counterpart to the lush fruit. Finish was moderate but very harmonious. Terrific with Copper River king salmon. Delightful wine!
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Tonight's meal was an embarassment of fresh products from Pike Place Market: with alder-planked Copper River sockeye salmon, brown butter sauteed haricot verte with toasted hazelnuts, oven roasted fresh Porcini mushroom, grilled potato bread, and fresh corn on the cob.
With this I decided to pour what I assumed would be a heavily extracted Pinot. This KW started out explosively with lush raspberry and a very much in-your-face personality, sappy and fresh with lovely Pinot stink. That said, it barely stood up to the copper river salmon, yet it did its job well and served as a fresh and cleansing counterpart to the rich fish. With time in the decanter this got more tight and acidic. The wine is seemingly quite closed and still several years away from optimal drinking. It does have very fresh acidity, and the initial explosion of fruit suggests that this has a lot of love yet to give. Pierre rated this at 93 and Steve Tanzer at 86. I'm with Steve for now, but I think in 3-4 years this may be a very different story. No hurry here...
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4/26/2014 - TGLeroy wrote: 86 Points
Drinking well, but not what it used. to be
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1/14/2012 - bacchus wrote: flawed
Central New Jersey Off-Line CT tasting at Peking Duckhouse, New York City (Peking Duckhouse, New York City): d.o.a.
an anonymous attendee (whose CT user ID starts with an N) brought this bottle to Central Jersey CT off-line dinner and tasting at Peking Duck House. unfortunately it was spoiled. the donor told us that he had enjoyed other bottles in the past. pro reviews indicated maturities extending to 2010. however, a magnum should have lived a little longer. so, something else went wrong with this bottle. Also interesting to note that Carter vineyard supplied grapes to both ken wright and domains serene. The domaine serene showed well tonite.
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1/14/2012 - noiregonian wrote:
Seriously disappointed - seepage thru cork, bottle was corked.
Good thing he switched to nomacorc closures
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7/23/2010 - oldgrowth45 wrote: 79 Points
Although the nose has some lush density, the palate is dominated by green tannins and astringent acid. No real complexity or length on the finish, and the fruit seems to have left the building.
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1/30/2010 - Dickdoc49 wrote: 89 Points
From magnum: No nose and heardly any fruit left. I havre to admit I was surprised, even though it is at the end of the drinking window. Silky smooth no rough edges . Drink up
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6/7/2009 - Mallards wrote: 92 Points
Rich and light, fruity yet warm, a very enticing wine. Has all the Oregon fruitiness, but an added richness that make Ken Wright wines stand out.
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11/23/2007 - lpollack wrote: 90 Points
Deep red color. Bright nose of red fruits. Good intensity. Tastes of red raspberries, cherry and spice. Broader spectrum of flavor than the 2000.
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8/27/2007 - jbaron wrote: 88 Points
Just to add to the bottle variation that I've seen in this bottling, this one tastes a bit like cherry cough syrup! It's got that thick viscosity and those ripe, primary-fruit flavors. There's nothing really complex about it, but it's good enough drinking.
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7/21/2007 - lpollack wrote: 91 Points
Deep red color. Nose of red fruits. Great intensity of flavor. Tastes of cherry, raspberry, vanilla and spice. Long pleasing aftertaste. This wine is drinking well. Great with sockeye salmon.
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9/29/2006 - lpollack wrote: 91 Points
Beautiful aroma, taste of cherries, rasberries and vanilla. Good mid palate and a long finish. Drank beautifully an enjoyable wine
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6/3/2006 - jbaron wrote: 89 Points
1999 Pinot Noirs; 1/14/2006-12/31/2006 (All over the map...): My second bottle of this in the past few months, and a far sight better than the first, fortunately. While still primary, this one shows good fruit and mellow acid, with little tannin remaining and passible bordering on good mouthfeel. It still shows its age (in a negative fashion) and will probably only become more tart, but the fruit flavors (cherries and stewed cherries, white and black pepper, and coffee) still make this a good drink. Still not up to the level of the other 1999's that we've tasted, but this bottle is worth drinking!!
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5/1/2006 - Eric wrote: 89 Points
Pretty nice. A bit of charcoal, lots of zingy/singy cherry, some definite heat, but overall a nice, vibrant and really pure Pinot. Gorgeous texture. Lots of pomegranate on the finish. Yum.
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1/23/2006 - pgordon62 wrote: 89 Points
A very burgundian nose of soft strawberry, red cherry, smoked meat and sandalwood. Medium bodied with a silky mouthfeel and excellent cherry and raspberry fruit intensity. The finish is nicely balanced with good acidity and strong minerality. Ready now but a few more years will likely increase the fruit and reduce that meaty reduction.
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1/23/2006 - jbaron wrote:
1999 Pinot Noirs; 1/14/2006-12/31/2006 (All over the map...): Relatively thin and tart, unlike the other '99 Ken Wright's that we've had over the past weeks. Judgement reserved until the next bottle.
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11/21/2005 - ScottG wrote: 89 Points
This has developed nicely. Label says 12% alcohol. Not sure I buy that, but it certainly is not a high alcohol wine. I would guess 13-13.5. Really nice acidity that might be a little much- lending itself to a slightly tart edge to some of the abundant fruit. Raspberry, Plum, and cranberry, with spicy notes rounding out the character. Really nice wine with a spice rubbed pork tenderloin from the grill.
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5/27/2005 - DougLee wrote: 92 Points
Deep ruby hue. Nose-filling aromas wafted from the glass about 5 minutes after pouring, made up of marionberry, blueberry, and some plum. On the palate, wow - a blast of raspberry and plumminess occured immediately with substantial presence and velvety texture. Lots of tiny, tactile tannins provided a marvelous counterpart to the lush fruit. Finish was moderate but very harmonious. Terrific with Copper River king salmon. Delightful wine!
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5/30/2004 - Eric wrote: 88 Points
Tonight's meal was an embarassment of fresh products from Pike Place Market: with alder-planked Copper River sockeye salmon, brown butter sauteed haricot verte with toasted hazelnuts, oven roasted fresh Porcini mushroom, grilled potato bread, and fresh corn on the cob.
With this I decided to pour what I assumed would be a heavily extracted Pinot. This KW started out explosively with lush raspberry and a very much in-your-face personality, sappy and fresh with lovely Pinot stink. That said, it barely stood up to the copper river salmon, yet it did its job well and served as a fresh and cleansing counterpart to the rich fish. With time in the decanter this got more tight and acidic. The wine is seemingly quite closed and still several years away from optimal drinking. It does have very fresh acidity, and the initial explosion of fruit suggests that this has a lot of love yet to give. Pierre rated this at 93 and Steve Tanzer at 86. I'm with Steve for now, but I think in 3-4 years this may be a very different story. No hurry here...
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