From 75cl, perfect cork, P+P and decanted straight out of the fridge—a big mistake. First 90 minutes: new oak, old oak and more new oak; closed and squeaky-textured. It finally opened up at near-room temperature, after 2 hours in the carafe. Lemon curd, liquorice, a complex, gently emollient texture, less acidity than expected. Very fine indeed. Needs air and (despite the 12-14C recommendation on the back label) serving at roughly 15-17C. Probably better in 5 years time.
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From 75cl, exquisite cork, decanted 30 minutes, improved (released more sultry perfume) until final drop. Everything about this wine exudes classy restraint. PSRT (Parsley, sage, rosemary and thyme) of course, cracked black pepper, blackberry fruit, noble oak-trained tannins - all there. Animal musk? Comes at about 19C and after 90 minutes. But it’s all balanced, in the service of harmony (and in our case, great beef). Ready, but absolutely no rush. 91P
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2/19/2021 3:00:00 AM - I also love the left bank of Bordeaux, especially St. Julien as its less expensive than Pauillac.
Since you like whites, do you enjoy White Bordeaux?
8/29/2020 3:12:00 PM - Are you just focusing on Bouzy when you head to Champagne? In addition to André Clouet, we also like Paul Clouet (probably a tad more since it is not available in the U.S.). We have had Bara, but the visit comes off a tad corporate and we tend to try to find smaller producers. In Bouzy we also like Herbert Beaufort, really rich, corsé wines. Have a great trip! Certainly jealous! (Oh, and I think I inched ahead of you on TNs ;-)
12/1/2014 2:02:00 PM - "Spanish bodybuilders"? Steroid alarm? Well, a bunch of wines, especially from 2000-2005, which were over-extracted, over-(French)-oaked, sometimes brutally tannic, muddy-textured and over-sweet. Let's think: Valtosca Rioja 2001, Dalmau 2000, and a bunch of fat Priorats, even from super producers like Clos Mogador. And several more recent vintages of ghastly Pinot Noir from Capcanes.
12/1/2014 11:14:00 AM - are you a poet?
I recognized myself in most of the things you wrote! ^^
P.S. which wines do you consider as spanish bodybuilders?
hope never dies: so there's something about a pinot noir!?
9/21/2014 8:54:00 AM - Hi again and so nice comment
About Ardanza and 904 it us what you said...better if a low score when there's something unfamiliar. Anyway that outstanding vintage talks by itself.
I also agree with your words...when you are here in Spain food and wine are cheaper than they're at retail shops in the rest of Europe.
You're welcome anytime!
Cheers!
11/17/2013 2:42:00 PM - A little late, but I still wanted to drop by and leave a thank you for the help and the extensive explanations concerning the faulty "Schwarzer Schiefer" bottles. I indeed bought them at Silkes Weinkeller and my bottles were suffering from the same problem as you described. I returned them all successfully and am hoping now that the new 2011 Vintage I received instead is just as good as the 2010 was supposed to be. Again thanks a lot for the help, it's very much appreciated!
9/18/2013 9:10:00 PM - thanks for the replies; I'd hoped that wasn't the case. I've tried to click 'I am a fan' twice, but it appears there are software limitations :D
2015 Marqués de Murrieta Rioja Capellanía
4/23/2024 - honest bob wrote:
From 75cl, perfect cork, P+P and decanted straight out of the fridge—a big mistake. First 90 minutes: new oak, old oak and more new oak; closed and squeaky-textured. It finally opened up at near-room temperature, after 2 hours in the carafe. Lemon curd, liquorice, a complex, gently emollient texture, less acidity than expected. Very fine indeed. Needs air and (despite the 12-14C recommendation on the back label) serving at roughly 15-17C. Probably better in 5 years time.
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2018 Ansgar Clüsserath Trittenheimer Riesling Steinreich trocken
4/22/2024 - honest bob wrote: 88 Points
From 75cl, good cork. As noted this time last year, now softening and much less sharp. 88-89P
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2013 Domaine Jean-Louis Chave St. Joseph
4/20/2024 - honest bob wrote: 91 Points
From 75cl, exquisite cork, decanted 30 minutes, improved (released more sultry perfume) until final drop. Everything about this wine exudes classy restraint. PSRT (Parsley, sage, rosemary and thyme) of course, cracked black pepper, blackberry fruit, noble oak-trained tannins - all there. Animal musk? Comes at about 19C and after 90 minutes. But it’s all balanced, in the service of harmony (and in our case, great beef). Ready, but absolutely no rush. 91P
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