Member #140,488 signed up 9/16/2010

This Member Is a Fan(107)

1 to 3 of 107

  1. vulgar little monkey

    vulgar little mon…

    1,640 Tasting Notes

  2. photo


    6,688 Tasting Notes

  3. NostraBacchus


    3,950 Tasting Notes



1 to 3 of 158



    160 Tasting Notes

  2. dasvino


    98 Tasting Notes

  3. CVC288


    0 Tasting Notes



1 to 3 of 51

  1. Rubes55


    1 Tasting Note

  2. Hollowine


    277 Tasting Notes

  3. photo


    6,688 Tasting Notes

More friends

Member since September 2010

This member's profile is not public.

  • 2020 Vincent Ledy Chorey-les-Beaune Les Beaumonts

    Popped and poured; enjoyed over three days. Consistent throughout, though the nose opens a bit more after Day 2. The 2020 “Les Beaumonts” pours a deep ruby (strikingly dark) with a near opaque core; medium viscosity with very light staining of the tears. On the nose, the wine is youthful with notes of tart blackberries, licorice, peeled carrots, forest floor and soft baking spices. On the palate, the wine is dry with medium tannin and medium+ acid. Confirming the notes from the nose. The finish is medium+ and super zippy; tart even. Alcohol is a little elevated but this has an overwhelming impression of freshness. Drink now with patience and through 2035.

    Do you find this review helpful? Yes - No / Comment

  • 2019 Luigi Pira Barolo Serralunga

    Popped and poured; enjoyed over the course of several hours. The 2019 classico pours a garnet color with a transparent core; medium+ viscosity with no staining of the tears. On the nose, the wine is developing with notes of sour cherry, cranberry, red flowers, dried herbs, gravelly earth. On the palate, the wine is bone dry with high tannin and medium+ acid. Confirming the notes from the nose. The finish is long and satisfying. To my palate, this is a fine classico from Serralunga d’Alba. Drink now with patience but I expect this will show better after 2029 and through 2044.

    1 person found this helpful, do you? Yes - No / Comment

  • 2023 Inama Soave Classico Vin Soave

    Unscrewed and used to cook with while I poured a glass for myself; enjoyed over the course of three days. Consistent throughout though the nose showed a but more complexity on Day 2 and Day 3. The 2023 Soave Classico pours a pale straw color with medium viscosity, and no signs of particles or gas. On the nose, the wine is developing with notes of Bosc pear, honeydew melon, Juicy Fruit®️, white and yellow flowers, rocky earth and minerals. On the palate, the wine is dry with medium acidity. Confirming the notes from the nose. The finish is medium+ and zippy. For me, this is such a wonderfully versatile wine. It’s available at Whole Foods for under $15 and a perfect wine to enjoy and not feel bad to deglaze a pan while I’m making sauce for malloreddus. Yum! Drink now and over the next handful of years, if you must.

    1 person found this helpful, do you? Yes - No / Comment

View all 1,870 Tasting Notes

View 15 Tasting Stories

Message Board Post Public Message

  • Harley1199 says:

    7/15/2024 6:09:00 PM - So finally we were closed that it looks at the beginning. Nice. The confusion between Barolo and Barbaresco is also perjudicial to Barolo in the sense, for example, some winemakers as Borgogno seems to made wines out of fashion, too much tannic and masculine for some delicate palates that are refusing that kind of bottles. Of course everyone can choose it's style when tasting/drinking but sounds so sad to lead an monotonous, unique way of made wines. Thanks for those congratulations to Spanish team, I didn't know that interes for football (soccer) in Nebraska. Definitely I am kind of tennis with Carlos Alcaraz in London ;-). Cheers,

  • Harley1199 says:

    7/14/2024 12:39:00 PM - Appreciated friend, With Produttori I am an unlucky guy. Never have got that wow factor from their cooperative wines as so many promote. Sometimes well-done bottles but that was all. IMHO Angelo Gaja is the real benchmark in Barbaresco. In my experience not a single mediocre bottle. Always respect for terroir with elegance and style. About how to taste wines when they are too young I agree completly. I hope you understand that is just a matter of money. Even considering that a tasting like that it is whatever but a cheap event. Last, we agree that Barolo and Barbaresco are converging but you consider 'Climate change' as the principal cause and 'winemaker change' to me. Nothing else than different points of view of the same problem. Unfortunately I consider that in a few decades Barbaresco will disappear as a femenine way to elaborate wine with nebbiolo grape. I am glad to share these few thoughs with you Mochuelo. As ever I send my best regards to Omaha, Cheers,

  • Rote Kappelle says:

    2/26/2024 6:33:00 PM - thesternowl, many thanks for your kind comment on my 2006 Fuligni note. One aims to please. I had a look at your profile and can only say that I admire your interest in 61 La Chapelle. Sadly, we diverge on one matter - I find I become progressively less humble (and I suffer from a humility deficit at the best of times) the more glasses I have. However, your essential point remains true - just when you think you have a style, a variety, a region or even a year figured out something happens to sit one on one's rotunda. Fight the good fight and drink well, drink often.

  • kostaslonis says:

    9/10/2023 1:35:00 PM - Hello, are you still planning to come to Athens? I deleted a bunch of messages by mistake in my instagram, including yours.

  • Seth Rosenberg says:

    2/24/2023 8:26:00 AM - Just sourced some 01 Mayacamas for a good price from the UK. (A lot of factors but your note played a role in me grabbing it.) If you're interested in some, let me know.

  • melzar says:

    4/5/2022 4:02:00 PM - 2017 Provvido

  • StefanAkiko says:

    2/13/2022 8:22:00 AM - Very much enjoy your sentiment regarding wine and can easily identify with your notion. Looking forward to your future notes.

  • WineGuyDelMar says:

    10/20/2021 11:28:00 AM - I buy some things from Kogod Wine. They just sent me an email on lots of Occhpinti wines. Check out their webpage.

  • Patrik H says:

    6/28/2021 10:41:00 AM - Thanks for your message regarding Paolo Bea. I have not had the oppertunity to try any wines from the producer before. We had it decanted and had it blind. My guess was Chateauneuf-du-pape due to the very significant sent of canned asparagus that I have experianced previous in CNDP and specific in Cuvée da Capo. I wish you all the best

  • Loathesome says:

    3/15/2021 8:29:00 AM - Thank you for your message ref. the Chateau Musar Blanc. I have been fortunate to taste 40 vintages of the red but only 4 of the white. The 1969 at 26 years old and it was impressively healthy and balanced if hinting at a little oxidation. The 1993 at two years old which was surprisingly complete with good balance and fruit. the 2001 at 8 years old which was soft with nice fruit good length and weight. So maybe you are right about the 2009 needing longer but it worried me that after 90 minutes there was very little improvement and certainly no hint of charm. I wish I had had a great fully mature example that I could see what he was trying to achieve.

  • James Kim says:

    5/3/2019 9:20:00 AM - Thank you for letting me know of the blend for the Sandlands Red Table Wine! Makes a lot of sense for the differences between this and the Mataro. Really appreciate it!

  • melzar says:

    3/20/2019 3:07:00 PM - Melzar says: thanks for honoring me with your comment. This is Damned good juice! If you have a few, by all means open one. However this wine will only get better.

  • Vinomazing says:

    12/26/2018 5:10:00 PM - Glad to be a fan and reap your wine expertise this year. Merry Christmas and Happy New Year!

  • Vinomazing says:

    10/4/2018 6:10:00 PM - Good Eve Owl, you pull off those glasses like nobody's business. I need a pair that can make me pop like that. Thanks for all your invaluable TN's I can relate to and rely upon. Cin cin!

  • depechemoroder says:

    8/28/2018 11:47:00 PM - Thanks for the shout-out in your Fratelli note! Great set of notes.

  • Tim Heaton says:

    3/29/2018 2:09:00 PM - Nice score on 2013 Brovia Villero. Tasted twice, fantastic both times, including last week. Now, or in 25 yrs!

  • Vietty says:

    1/3/2018 8:01:00 AM - Not sure if you get alerted when I respond to your message to my tasting note (2014 Levet Chavaroche) so I'm going to copy/paste here. Please post a note if you get a chance when you end up drinking the wine. Cheers! The tannin calmed down quite a bit, but it went into kind of a dumb phase where the nose was greatly decreased and the acid jumped out more. Very unbalanced on day 2. I'll probably hold my other five bottles for a while before opening another one, but it was educational for me to drink one early.

  • JonnyG says:

    11/8/2017 8:25:00 AM - Thank you for the very helpful comment on my hastily written Foradori TN. You are 100% right. I suspect the wine showed both Brett and VA, failed clearly to articulate why that was the case -- much appreciated!

  • Paul from the Oblong Table says:

    11/13/2016 7:03:00 AM - Thank you for your kind words. I've sent a request asking you to be a 'friend'. My 2 favorite Vineyards are Rafanelli and Vincent Arroyo, with VA being #1. Last week I opened a bottled VA 2011 Petite Sirah Greenwood Ranch, it was absolutely dynamite. Granted it was a few years older, but the aroma and flavors just jumped out of the bottle. Continued good drinking.

  • Gordonium says:

    12/13/2013 7:51:00 AM - Hi there -- I saw your comment exchange from several months back about wanting to get into Williams Selyem pinots, and wanted to chip in my two cents, in case you hadn't already invested in some WS. These days, they don't make many pinot noirs that are approachable in their first several years in bottle; they make wines that are intended for long-term cellaring. For example, as of this writing, I've found that their 2010s are only just coming into a window of drinkability. Even now, some of them (Weir vineyard, for instance) are way too angular and disjointed to consider opening, but show tremendous promise for the future. If you manage to get hold of some WS pinot, I would keep this in mind, and hold them for years before opening, or see that you acquire somewhat older bottles for consumption, or you may be disappointed with the showing. I'm thrilled to have cases and cases of 2010s and 2011s, but I won't even consider them drinkable until summer 2014 and 2015, respectively. Hope all that made sense and seemed helpful. Stay thirsty!

  • Richard123 says:

    11/11/2013 2:46:00 PM - Answering your Q regarding the Odoardo Beccari Chianti; yes, had it with a slow-roasted lamb shank. The recipe recommended a chianti, and the pairing was very good -- just the wine slightly disappointing!

  • Cmhaggar says:

    9/14/2013 5:57:00 AM - Regarding your response to me on my Rafanelli - that makes sense on the drinking window - I probably opened the one too soon... As far as the 2007 - to be fair - I do not think these two bottles were stored well... Rafanelli rarely disappoints me - I look forward to the next bottle, with your 5 year suggestion in mind! :)

  • Tim Heaton says:

    8/16/2013 7:20:00 AM - re: Susy, before moving to CO, I was 11 years in the deep south (Massetti's Downtown) and I recall the PBS show 'the world is my kitchen'. She made a significant impact on Savannah's food scene at the time.

  • Jamie Manley says:

    7/28/2013 8:26:00 AM - Thank you for your very kind words. I will try to get more TNs posted as write them. Cheers!

  • dlstrauss says:

    5/14/2013 12:13:00 PM - Responded in my tasting notes for the Montes Folly, but will respond again here ... Good question. The answer is definitely yes - holding strong. I don't think the wine is near its backside. Did not have any of the tell-tale signs in terms of color change or structure breakdown. Truly a special wine.

  • bestdamncab says:

    3/31/2013 9:51:00 AM - I posted a note on the 1937 Massandra Madeira. also, has does one taste wine in Riyadh? thought alcohol was forbidden.

  • bestdamncab says:

    3/27/2013 10:08:00 PM - I enjoyed the 1918 Pol Roger Champagne with Christian and Jackie Roger over lunch served at Pol Roger Champagne in 1993.

  • jwhisler says:

    2/26/2013 5:18:00 AM - Shared it with Feltoon Still too expensive for a Burgundy. I need mentoring, obviously.