Community Tasting Notes (8) Avg Score: 88 points

  • Corked.

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  • Charles Thomas' 2015 Châteauneuf-du-Pape is a deep ruby blend of 60% Grenache, 20% Syrah, 10% Mourvèdre and 10% Cinsault. From a bottle that was uncorked and poured over a two-hour period, it seemed to benefit from at least an hour of air exposure. Ultimately unfurling an aromatic profile of dark plums, Provençal herbs, black olive tapenade and mulling spices, it is a medium-bodied red that delivers flavors mirroring the nose and has no detectable wood. When served at 60-65°F the wine's alcohol (listed as 14.5%) stays in check. Solid on the middle palate, it progresses to a lengthy finish that carries some tannic grip. This is a credible Châteauneuf for the price. Despite the astringency on the back end, it is quite drinkable and should provide pleasure for several more years. Drink now-2027.

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  • Pleasant, but nothing memorable. Decent QPR.

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  • Nice drink. Bright cherry and strawberry flavors with some acidity.

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  • Decent stuff. There is nothing wrong with it and it tastes pretty good.

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  • Translucent purple in color, this wine revealed muted notes of wood smoke, game, tar and dark raspberry on the nose. The mouth feel
    was medium bodied with more game undertones as well as herb and iron undertones. The finish was somewhat short with lighter than expected acidity.

    Purchased for $16US/glass at a local wine bar, this was somewhat of a disappointment. There is simply not a lot to this and I was surprised a wine bar would feature this by the glass.

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  • Decanted for ≈75 mins; Private Preserve after Day 1

    NO oak aging; 60% Grenache, 20% Syrah, 10% Mourvedre, & 10% Cinsault; 13.5% ABV

    N: Garrigue atop plums with undertones of spice, poss choc

    P: Med, poss LM, body; Almost swtish frt nicely balanced by acidity, the BALANCE extending through the seamlessly LONG, very, VERY slightly spicy/tart finish. Strangely enough, today's spicy grilled pk chops brought out an astringency on the wine's finish which I did NOT notice while sipping either before or after dinner. // Day 2: Aromas a BIT more, poss even some complexity? Also, the finish now shows SOME astringency. Finally as was the case on Day 1 (though with very different cuisine), food seemed to magnify the wine's astringency. Put a bit differently, this would APPEAR to be *better* as a sipper than with food. :( [As of late Jun '19, wine-searcher still shows shows 2 vendors @ the UNBELIEVABLY *skewed* $20 & $40!].

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  • Winebar [Various Reds & 2 FR Whites] for 6/30/17 (Vintage Wines Ltd., San Diego, CA): NO oak aging; 60% Grenache, 20% Syrah, 10% Mourvedre, & 10% Cinsault

    N: Very slightly closed; jammy with garrigue & berries

    P: LM, poss Med, body; Almost swtish frt NICELY balanced by an almost swtish mid palate pucker, this fairly seamlessly morphing into a LONG, SOMEWHAT spicy, ALMOST swtish finish, yet with a BIT of tang. NOT one to make old bones, this should drink VERY nicely through the end of the decade (poss longer), & it could very likely improve over the next 6 mos or so. View more as an INTENSE CdR rather than as a "traditional" CdP.
    [This vendor's $19.95 is > 35% LESS than wine-searcher's next lowest!]

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