Redolent

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  November 2009

  Bruno Giacosa Barolo 1989

  Snoothrank:

  This had as complete and complex a nose as we were going to see this evening. Redolent of dried spices, fresh rose petal, raspberry, black pepper and medicinal herbs in a nuanced, balance package. On the palate the tannins started out with a chewy edge but quickly revealed their... Read moreThis had as complete and complex a nose as we were going to see this evening. Redolent of dried spices, fresh rose petal, raspberry, black pepper and medicinal herbs in a nuanced, balance package. On the palate the tannins started out with a chewy edge but quickly revealed their ripeness as they melded into the sour raspberry and sour cherry core of fruit that had an inner mouth perfume hinting of peach. Lovely notes of rose and fruit linger on the long finish 2009-2022 93pts    (hide)

  Wine review by Gregory Dal Piaz

  
  
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  October 2009

  Five Gold Hands Petite Sirah Rendition 2007

  Snoothrank:

  We stumbled upon this wine by chance. It is deep, deep red, tending towards ... sturdy legs and the nose is redolent of dark berries. Rich and jammy in the mouth with a long and clean finish. To sum up, we loved it and highly recommend

  Wine review by Kensan

  
  

• October 2009

  Expectations and experience tend to soften excitement in wine, muffling the ... 100 points. Its perfume, redolent of eucalyptus and the oils of crushed flowers, was as pure and natural an aromatic expression of New World Cabernet as I’ve ever smelled. While large-scaled in the... Read moreExpectations and experience tend to soften excitement in wine, muffling the ... 100 points. Its perfume, redolent of eucalyptus and the oils of crushed flowers, was as pure and natural an aromatic expression of New World Cabernet as I’ve ever smelled. While large-scaled in the palate, it possessed an ethereal sense of ease that belied her density, unspooling layers of flavors like wavering fields of wheat in the breeze. The finish was awash with tiers of cassis and blueberry fruit, packaged by impeccably suave tannins. I found myself more contemplative after I swallowed it, as it grew in presence the longer the flavors lingered. If I were an architect conjuring a Cabernet from the ground-up, I don’t think I could have even imagined assembling a structure more impressive than this. On this particular day, the two wines defied all the drugstore psychology. While it is quantitatively impossible to smash the expectations of a 100 point wine (save for a new scale), these wines left resounding impressions in addition to their promise, and I found that particularly noteworthy. If a certain entity is supposed to illicit a certain familiar emotion, does that render the end result less pleasurable? I’d gather the answer is sometimes yes, sometimes no. Wines, like people, are moody, fickle creations that are too multi-dimensional to predict or expect. Even if they possess the raw materials & acute evolution to affect you in a subjectively ‘perfect’ manner, what if you are incapable of embracing that affection at that given point? The mood wasn’t right, the company was stifling, the food was loathsome, you didn’t sleep well last night….so on & so forth. Should I be more impressed w/ these wines for their ability to deliver perfection in spite of some peripherally damning elements? Or should I credit the environment for enabling the experience to proceed w/o a hitch? I’m inclined to champion the former, particularly w/ the Oakland Raiders and hot dogs filling out the nexus of the latter. As an epilogue, I can say that the two wines shared an objective profundity in terms of presence and length. While it is difficult to quantify either trait, I can only describe them as aspects of 3 dimensional wines. They affect your senses through a range of emotions. Their perfumes, textures and array of vivid flavors seem to mature and excite each aspect of taste & all at once, while the wine is present and when it is gone. They evolve like scenes of a play, maintaining the moment while impressing upon a broader scope. For comparison purposes, we drank a bottle of 2000 Beaucastel afterwards. With all due respect to the Chateau, it seemed a mere aperitif after these two goliaths, demonstrating just how ‘normal’ even a great wine can be in such classic company. When interpreting scores, don’t kid yourself into believing that the differences between a 100 point wine and a 93 point wine are negligible (for those that don’t score wines, you can extrapolate the points into whatever classification of experience that you choose). As an addendum, these wines were all drank 3 weeks ago. I took no notes but remember the Pure & QC as if they were still on my lips. I had no intention of using Beaucastel as a whipping boy, but it provided a much needed sense of relativity    (hide)

  Forum post in the topic 100 Point Wine, Before & After by Brad Coelho

  
  
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  September 2009

  Navarro Vineyards Pinot Gris Anderson Valley Mendocino 2007

  Snoothrank:

  Redolent of pear, grape and smoky mineral scents this smells enticing. With it's rich, fresh slightly tropical citrus fruit tones on the palate and refined feel it easily fulfills the promise of the nose. A zesty mineral tone works with the bright spine of acidity to draw the finish... Read moreRedolent of pear, grape and smoky mineral scents this smells enticing. With it's rich, fresh slightly tropical citrus fruit tones on the palate and refined feel it easily fulfills the promise of the nose. A zesty mineral tone works with the bright spine of acidity to draw the finish out and lead to a finale of ripe pineapple. 91pts    (hide)

  Wine review by Gregory Dal Piaz

  
  
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  September 2009

  Prairie Berry Winery Gold Digger Wine NV

  Snoothrank:

  This is my new favorite wine! It's billed as semi-sweet, but I thought it was ... than that. This wine is redolent with pears and something I can't define. I think I'll just call it "luscious"

  Wine review by hrhsassypants

  
  
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  September 2009

  Donnhoff Oberhauser Leistenberg Riesling Kabinett 2007

  Snoothrank:

  Redolent of nectarine, chalk and pineapple, this smells quite sweet yet in the mouth one finds superb acidity that enlivens the palate and adds length to the brilliant mineral, green apple and blood orange flavors. Still very young this has tremendous potential.92pts

  Wine review by Gregory Dal Piaz

  
  

• August 2009

  FYI, here's what Ian D'Agata, via Tanzer's website, had to say about ... aromas. The creamy palate is redolent of strawberry and redcurrant jam, honey, fig and date flavors that simply will not flag on the aftertaste. The wine's acidity is so high the enamel on your teeth starts to... Read moreFYI, here's what Ian D'Agata, via Tanzer's website, had to say about ... aromas. The creamy palate is redolent of strawberry and redcurrant jam, honey, fig and date flavors that simply will not flag on the aftertaste. The wine's acidity is so high the enamel on your teeth starts to ache, but it gives great depth to the flavors.    (hide)

  Forum post in the topic Vin Santo Recommendations by dmcker

  
  

• August 2009

  The rare wine company just released their current newsletter with the 2004 ... botte - What a huge nose, redolent of frutti di bosco with violets hint and a feral, earthy, animal driven character. Bright with acids in the mouth, packed with dense fruit and grippy, angular tannins.... Read moreThe rare wine company just released their current newsletter with the 2004 ... botte - What a huge nose, redolent of frutti di bosco with violets hint and a feral, earthy, animal driven character. Bright with acids in the mouth, packed with dense fruit and grippy, angular tannins. While very fruit driven the midpalate is full of crisp, black mineral tones. Excellent concentration and balance. Finishes with grippy tannins and power to spare, very pure and clean. Exceptional wine. http://www.snooth.com/wine/cappellano-barolo-pie-rupestris-2004/ 2004 Barolo Pie Franco from botte - More sudbued on the nose than the Rupestris yet sharing it’s feral quality with a more autumnal quality to the aromatics leaning towards tobacco and earth note before blooming into a full on sottobosco array. Elegant in the mouth but with excellent concentration of fruit, tons of fine grained tannins with sweet fruit just peaking out from the wall of tannin. Bright acidity supports almond skin/amaretto tinged wild berry fruit that finishes with strong minerality and grace notes of tobacco and cocoa. The finish is full and long and strikes a fine baloance between sweet fruit and aggressive and refreshing minerality. Exceptional wine. http://www.snooth.com/wine/cappellano-barolo-pie-franco-2004/ I have no affiliation with The Rare Wine Company nor with Cappellano other than my being a very satisfied customer of both. I offer this up simply as a recommendation of a great deal on a potentially monumental wine.    (hide)

  Forum post in the topic PSA It's expensive but a deal by Gregory Dal Piaz

  
  
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  August 2009

  Barolo Pie Rupestris 2004

  Snoothrank:

  from botte - What a huge nose, redolent of frutti di bosco with violets hint and a feral, earthy, animal driven character. Bright with acids in the mouth, packed with dense fruit and grippy, angular tannins. While very fruit driven the midpalate is full of crisp, black mineral tones.... Read morefrom botte - What a huge nose, redolent of frutti di bosco with violets hint and a feral, earthy, animal driven character. Bright with acids in the mouth, packed with dense fruit and grippy, angular tannins. While very fruit driven the midpalate is full of crisp, black mineral tones. Excellent concentration and balance. Finishes with grippy tannins and power to spare, very pure and clean. Exceptional wine.    (hide)

  Wine review by Gregory Dal Piaz

  
  
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  August 2009

  La Stoppa Ageno Emilia IGT 2005

  Snoothrank:

  Ageno is absolutely unique -- Gewurztraminer on acid -- a blend of Malvasia ... amber in color, aromatically redolent of peach, pear and sweet apricot; but on the palate, not sweet at all. Reminds me more of apple cider than anything else. I know, sounds strange, but a thoroughly... Read moreAgeno is absolutely unique -- Gewurztraminer on acid -- a blend of Malvasia ... amber in color, aromatically redolent of peach, pear and sweet apricot; but on the palate, not sweet at all. Reminds me more of apple cider than anything else. I know, sounds strange, but a thoroughly enjoyable wine, great with chicken, pork, and fish with cojones (i.e. swordfish, snapper, salmon). If you're bored with chardonnay, sauvignon blanc, and pino grigio (and who isn't?), give this a shot    (hide)

  Wine review by DoctorJoeE

  
  

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