Phredd
Member #93,077 signed up 9/28/2009
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1984 Niepoort Porto Colheita
11/23/2023 - Phredd Likes this wine: 94 Points
On the light side in terms of mouthfeel and palate weight, this still had plenty of complexity, depth and a nice, lifting acidity. Lots of nuttiness and candied orange peel. A long, long finish. It was a great way to cap off a Thanksgiving meal, alongside a slice of pumpkin or pecan pie. With proper storage, there's plenty of life here, so no rush if you have one.
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2019 Mark Herold Wines Sauvignon Blanc Uboldi Vineyard
9/21/2022 - Phredd Likes this wine: 93 Points
Medium bodied with good acidity, but somehow still rounded and smooth, this has good balance and a nice, long finish. I bought this randomly, and was a little nervous about the color. I need not have been concerned. All the flavor is there. This is a good one, and while I wouldn't hesitate to drink it now, I have every expectation this one will stick around for the long haul, as well. This is very much a California experience, though. If Sancerre is your thing, or very herbal SB from New Zealand, you might not prefer this. But for my palate, this hits just what I'm looking for. Recommended.
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2011 Jean Edwards Cellars Cabernet Sauvignon Seventy Four - Forty One Napa Valley
7/27/2021 - Phredd wrote: 91 Points
Almost completely opaque in the glass, the very edge of the rim is a bright ruby red. The nose is not overwhelming, but very pleasant, with primary black fruit, some nice earthy leather tones, and just the barest touch of eucalyptus. The attack on the palate is relaxed and fairly fruity with notable classic black currant character. Surprisingly smooth and only medium tannin on the mid-palate with a ton of acidic structure that makes your mouth fairly pucker. There's enough earthy bitterness to give it some depth, but the flavors drop off rapidly and the finish is not quite as long as I'd like it, given how balanced the wine is. Overall, not the best vintage from this producer, which in my book is good news for the other years, because this wine is no slouch. Very well made and really good with a charcoal-grilled ribeye, where the acidic mid-palate really cuts through the fat (although the wine is good enough to stand on its own, as well, as I discovered on day 2). Drink now, as I don't see this improving a great deal.
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