This was initially very dusty on opening.  I thought there might be some TCA, but it was just bottle stink as it blew off.  After that, it kept getting better for the next couple of hours.  Ruby in color with some browning, a bit flat.  The nose had dust, cassis, dried currents and a bit of funk.  On the palate, this has slight tannins still.  Cherries and dried cherries.  Some complexity.  Probably a bit past peak but still drinking quite well.  It works better with food and was excellent with stuffed mushrooms.  This probably needs to be consumed sooner than later although it should still

Any time one gets a chance to drink Mouton it is special.  Even if it wasn't from a stellar vintage.  Such is the case here.  Sort of a dark brown/ruby in color.  The nose has cinnamon but not really much else going on.  On the palate, this has tart acidity.  Slight dried cherry fruit.  It does have a nice texture.  It is certainly drinkable if old.  No point waiting on these any longer.  It will work better with food.  This was consumed with a group and a couple of them really enjoyed it.  Such is wine.  

Yowza.  This is certainly a step up from the 2000 P2 and the regular 2002 version of this wine.  The P2 signifies that is saw about another 8 years of bottle ageing (under cork) before its final dosage.  The dosage is also less sugar than the regular version.  Just a stunning and youthful wine.  Light golden in color.  The nose is great.  It has this quality not too unlike homemade pie dough.  Not yeasty but doughy.  Also some tart lemons and minerals.  On the palate, this has a lemon candy quality with minerals underneath.  Tart lemons on the finish.  This is persistent and lengthy and see

I opened this to drink blind to start off one of my tasting groups annual parties.  Although it obviously has some age to it, it is drinking very well.

From an Oregon winery, Peter Rosback can't sit still, so he makes wine in New Zealand during the Oregon winters.  Deep ruby in color.  The nose has cherries and sandalwood.  On the palate, this is fruit forward with cherries and some cherry pie qualities.  It drinks very easily on its own.  It would work with roasted fowl.  This won't get better and should be consumed in the next five years or so.  Screw capped!

Every once in a while you open a bottle and its at peak.  It is a great feeling.  This was one of those times. Deep ruby in color.  The nose is great with black cherries, minerals, slight floral notes and garrique.  On the palate, this is layered and complex.  At the same time it drinks fresh and with vibrancy.  Plenty of black cherry fruit, some black licorice, and charred earth.  Long finish.  This is delicious on its own and will work great with casseroles and roasts.  It should be here for three to five years and then slowly fade while still great for another ten or so.  

This winery is fast becoming one of my favorites for Chardonnay and Santa Crus is definitely my favorite region in the world for Chardonnay.  That is a pretty bold statement but there it is.  Light golden in color.  The nose has lemons, lemon candy, minerals and slight vanilla.  On the palate, this is ever so slightly sweet/ripe with lemons and great minerality.  It has such great energy and cut.  It glides down the palate, and lasts forever.  Delicious.  Complex.  This is obviously young but seems like it should be a twenty year wine.  It drinks great on its own but will work well with sea

This is a Finger Lakes red.  It is a blend of 65% Cabernet Sauvignon, 18% Cabernet Franc, and 17% Merlot.  The label lists 13% abv.

This is another of the bourbon barrel aged wines.  While some wine nerds may scoff or even cringe at this trend, many consumers are buying and enjoying.  This comes in attractive packaging with a clear bottle and an "old timey" label.  It is a big wine that clocks in at 15.9% abv.  After tasting the bottle, I served it to a group of friends and it proved popular.  Is is a blend of Zinfandel, Petit Verdot, and Cabernet Sauvignon.   Deep ruby in color.  The nose is sweet with caramel and also black raspberries.  On the palate, this has sweet black cherry fruit.  Firm tannins that are slightly

Sherries are not for everyone.  That is a shame.  I love them.  The "trick" to the lighter dry ones is to pair them with the right food.  Salty foods seem to tame the oxidation and have a synergistic effect.  This bottle is good on its own but pair with olive, salty cheese or even salty peanuts and it blossoms.  It also benefits from a bit of air and a slight chill.  Pale golden in color.  The nose has a good amount of volatile acidity (nail polish) and slight oxidation.  There is a pine quality along with a bit of stale almonds and a bit of a woody note.  None of those sounds particularly