grafstrb

Member #37,818 signed up 9/25/2007

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Tasting Notes

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  • 2011 Gueuzerie Tilquin Oude Gueuze À l'Ancienne

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    5/11/2024 - grafstrb wrote:

    Flipping amazing! Really in a strong groove right now --- anyone with multiple bottles should be popping at least one. Will age longer -- in fact, this tastes quite young at the moment, so if you want this when it's mature then you really must continue to Hold. For me, it's too good to not drink right now.

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  • 2012 Domaine Guiberteau Saumur Blanc Clos des Carmes Brézé

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    4/23/2024 - grafstrb wrote:

    -- popped and poured --
    -- tasted a couple pours non-blind over a couple hrs. --

    Some noticeable age on the Nose and Palate -- it comes across as appropriately advanced for its age. More youthful than my previous bottle on 01/28/22. Light wafts of ginger and honey on the moderately-aged Nose. Palate leans a bit to the lighter side, and it came across as a bit watery / lacking in density and depth. Given how well my previous bottle responded to healthy air exposure, it's certainly possible this bottle, too, would have similarly benefited if given the opportunity. Drink Now and over the near term.

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  • 2011 Tablas Creek Panoplie

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    4/20/2024 - grafstrb wrote:

    -- decanted 1 hr. before initial taste --
    -- tasted non-blind over 2 - 3 hrs. --

    NOSE: dusty red berries and some faint leathery funk; molasses. Expressiveness is in the reserved to moderate range.

    BODY: garnet core with light bricking throughout; color is of medium depth; clear; does look like it has some age. Medium to medium-full bodied.

    TASTE: Aged; smoky aged Syrah & Mourvedre; earthy/dirty aged red fruits; low to medium-low acidity; tannins resolved; alc. pretty well in check, considering the type of wine it is; "dark" and aged; "dark chocolate" of wine --- (does note *taste* like dark chocolate); paired nicely with steak; no room for further improvement; really nice, and seemingly at its mature peak: Drink Now and over the near term.

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Message Board Post Public Message

  • pjaines says:

    8/27/2021 1:53:00 AM - Yo! Grafs - hows it going. All good here. Ping me on email... lets catch up.

  • Tim Heaton says:

    1/15/2014 8:27:00 AM - Grafs, when do the three of you officially (and permanently?) arrive back in the States?

  • mr.spock says:

    4/11/2013 5:41:00 PM - Hey! Saw the comments you left on my wine notes! Do you still have that olfactory t-shirt??

  • Nint says:

    3/10/2013 6:05:00 AM - Dear Grafstrb, Mine was bottled Oct 2001, 246 bottles from sherry hogshead, 64.1%vol.

  • BklynNeophyte says:

    1/19/2013 3:10:00 PM - Thanks. It's a reaction to the absurd scoring system here. I explain in one of my notes of the last few months that 0 to 6 is more representative and I explain the scores, but I may need to edit because price factors in and I should have made that clear.

  • Rogershkg says:

    1/6/2013 1:39:00 AM - Thanks for your comment. I have been noticing that there is a distinct difference in keeping wine in magnums versus bottles. More recently I have been buying more in magnums than in bottles as I am always concerned about wines going over the top. It would have been interesting to compare the 2 but geographically that does not seem realistic

  • grafstrb says:

    12/9/2012 3:12:00 PM - Oh, you are 110% correct in what you say --- I've done the same with red wines at restaurants. The problem is so pervasive in England that I now refuse to order red wines in restaurants in this country. I just found that the opening paragraph took away from what was an otherwise excellent/thorough tasting note. You should come join the conversation on the CT Discussion Forum --- that's a place where you'll find a lot of people (including myself) who will actively discuss wine-related topics with you (restaurants' serving temp. of red wines, for example!)

  • DaveZack says:

    12/9/2012 7:57:00 AM - grafstrb, your reply/comment to my notes about the 2005 Tablas Creek Esprit de Beaucastel was way too funny!! I do tend to get up on that soapbox once in a while (but I try not to do it too often and for too long). But you have to admit, didn't I hit the nail on the head? I've had it up to HERE with restaurants serving way too warm and way too new reds. People think I'm a freak because I almost always have to ask for an ice bucket to cool down a warm bottle. Luckily, this is only the case when I'm traveling out of town. If I'm dining close to home, I always bring my own properly-aged and cooled-down bottle(s). Continued enjoyment of quality food and wine!!!

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