For an 28 yo pinot noir, this is drinking great. Fruit, still holding up. Lovely, gentle nose. A little sherry on the palate but still quite enjoyable. Past its prime so for those still holding it, wake up. This was "lost" in my cellar until recently.
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7 Pinot Noirs Tasted (Walnut Creek, Ca.): Dark, dull purple color in the glass, hint of wood, smoke, and roasted meat on the nose, medium/big body, medium finish. My #3 tied of 7.
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Burgundy versus Pinot Noir Tasting 10 wines. Nose showed musty, celery, hints o barnyard, rich forward fruit in the mouth with a medium/big body, long lasting finish with acid and fruit plus soft tannins, better in 3 years. My #3 and Group #3.
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5 Robert Mondavi Pinot Noir Reserve+3 Calera Pinot Noir+2 Burgundy+ 3 others (Orinda, Ca.): 13 pinots tasted, 168.75 group points-#4, my 4th best, this was a surprise for me as it tasted right up there with the Calera and cost $10 less, it sported an open, bacon nose, next came a nice, sweet, bacon taste that was a huge long finish with solid flavors, needs age.
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With MPL at London Wine Bar with Donna, Gary and Marne. Medium ruby color. Good nose, but not as good as the '86 Reserve. Less pure Pinot Noir fruit. On the palate, pretty good, though coarse and earthy. Dense. Good, not great. 5-10-15-7: 87/100.
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Tasting 5 Pinot Noirs at Primas. Showed open, sweet fruit on the nose that led to a burst of rich, elegant pinot fruit in the mouth, great flavors and a long lasting finish combined with hints of acid should see this wine developing complexity during the next 5 years of cellaring. My #1.
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3/20/2021 - JackCMac wrote: 80 Points
Past it’s prime with no varietal character. A light brownish tint wine that was still drinkable.
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2/14/2018 - eluebchow wrote:
Past its prime; Way too many sherry notes for me to drink
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7/20/2016 - plitton wrote: 92 Points
This bottle was awesome. Showed no wear. Soft, gentle, mature.
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6/13/2016 - plitton wrote:
For an 28 yo pinot noir, this is drinking great. Fruit, still holding up. Lovely, gentle nose. A little sherry on the palate but still quite enjoyable. Past its prime so for those still holding it, wake up. This was "lost" in my cellar until recently.
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8/6/2009 - kenv wrote: flawed
WCC Oregon Pinot Noir Tasted Blind (Salty's Pub, Clifton Park, NY): Merde nose. Burns my mouth. This sucks!
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5/24/2009 - sawira wrote: 82 Points
Thinning substantially. Still moments of fading beauty, but mostly gone.
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4/15/1999 - bestdamncab Likes this wine: 89 Points
7 Pinot Noirs Tasted (Walnut Creek, Ca.): Dark, dull purple color in the glass, hint of wood, smoke, and roasted meat on the nose, medium/big body, medium finish. My #3 tied of 7.
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1/23/1991 - bestdamncab Likes this wine: 89 Points
Burgundy versus Pinot Noir Tasting 10 wines. Nose showed musty, celery, hints o barnyard, rich forward fruit in the mouth with a medium/big body, long lasting finish with acid and fruit plus soft tannins, better in 3 years. My #3 and Group #3.
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1/10/1991 - MicklethePickle Likes this wine: 89 Points
With MPL and BLR at the LWB. Rich ruby. Good legs. Good fruit in the nose. Great flavor, complex. Fairly light body. Good wine. 5-10-17-7: 89/100.
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12/5/1990 - bestdamncab Likes this wine: 93 Points
5 Robert Mondavi Pinot Noir Reserve+3 Calera Pinot Noir+2 Burgundy+ 3 others (Orinda, Ca.): 13 pinots tasted, 168.75 group points-#4, my 4th best, this was a surprise for me as it tasted right up there with the Calera and cost $10 less, it sported an open, bacon nose, next came a nice, sweet, bacon taste that was a huge long finish with solid flavors, needs age.
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9/27/1990 - MicklethePickle Likes this wine: 87 Points
With MPL at London Wine Bar with Donna, Gary and Marne. Medium ruby color. Good nose, but not as good as the '86 Reserve. Less pure Pinot Noir fruit. On the palate, pretty good, though coarse and earthy. Dense. Good, not great. 5-10-15-7: 87/100.
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9/21/1990 - bestdamncab Likes this wine: 95 Points
Tasting 5 Pinot Noirs at Primas. Showed open, sweet fruit on the nose that led to a burst of rich, elegant pinot fruit in the mouth, great flavors and a long lasting finish combined with hints of acid should see this wine developing complexity during the next 5 years of cellaring. My #1.
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