Over 25.000 tasting notes

One of Norway's largest wine tasting note archives, containing more than 25.000 tasting notes. All tasted by one taster, not a panel, so Norway's most consistent archive as well. To find tasting notes? Search; mywinesandmore "wine name" on google, to find all notes from one property.

Thursday, 27 January 2011

04 Angelini Vigna Spuntali Brunello

2004 Tenimenti Angelini, Vigna Spuntali, Brunello di Montalcino;
Bright ruby, closed, needs time in the glass, floral, touch of thyme, hint of leather and medicine over Mediterranian herbs and smells. Complex, gorgeous structure, good acidity, lots of ripe tannins, good length. 89

1997 Salon

1997 Salon;
Pale straw yellow, greenish hue, tiny and elicate bubbles. Youthfull and fresh, some yeasty notes, lime, toast, butter, apples, oysters, touch of floral notes, tulip? Lovely mousse, very dry and mineral, needs a lot of time, pure as few, creamy texture actually, very long finish. Wait another five to eight years? 93

07 Sassicaia

2007 Sassicaia;
Deep ruby, very young, floral, chocolate, dark berries, cassis, closed. Fresh acidity, elegant texture and beautifull ripe tannins, refreshing and mouthwatering, long finish. 93

98 Comtes de Champagne

1998 Taittinger Comtes de Champagne BdB;
Straw yellow, hint of green, small bubbles. Powerfull and some starting development on the nose, lots of plaster, minerals, citrus, more intens with air, some charcoal and pencil shave, even vanilla. Fuller body and beautifull mousse, creamy texture, yellow unripe apples, long length. Keep some more years even if it starts to drink very well now. 92

I Sodi di San Niccolo

2004 Castellare di Castellina, I Sodi di San Niccolo, Toscana IGT;
Ruby, red berries and rosemary, hint of wood, and wood more than oak. Elegant and refreshing mouthfeel, good acidity, ripe tannins, feels pure on the fruit, long finish. 87

Ser Gioveto 05

2005 Rocca Delle Macie, Ser Gioveto, Toscana IGT;
Dark ruby, heavy of dark berries, sweet anis, vanilla and bell peppers. Good acidity, ripe tannins, balanced, chocolate and slight of alcohol burn in the finish. 86

05 Ruffino Riserva Ducale Oro

2005 Ruffino, Riserva Ducale Oro Chianti Classico Riserva;
Ruby, well hung game on the nose, morellos, stone from stonefruits, mushroom, fresh earth. Lively acidity, fresher and more red fruits on the palate, leaner body than nose suggest, elegant and good length. 89

Taittinger Folies....

Taittinger Les Folies de la Marquetterie;
Light straw yellow, normal bubbles (for Champagne), youthfull, like a rainy day, mineral and schistes, some lime, tropical notes and apples and some more fruits of sorts. Slightly sweet feel to it, ripe yellow apples, rounded, acidity could be higher, gentle. 88

99 Clos des Goisses

1999 Phillipponat, Clos des Goisses;
Straw yellow, elegant bubbles. Sea and minerals on the nose, almost salty and apples and pears, some smokey notes, herbs and vanilla. Elegant mousse, fresh and lively acidity that makes way for layers and layers, a bit fatty body, lots of yeasty flavours in the aftertaste, bread, crisp feel to the finish, keep some more years before opening. 93

Another Krug Grande Cuvée

Krug Grande Cuvée;
Slightly darker straw yellow, small bubbles. Oysters, some smoke, ripe and oxidized apples, lime, citrus, minerals, plaster and chalk. Elegant mousse, fresh and lively acidity, complex, very long finish. 93

Don Tommaso Chianti

2006 Principe Corsini, Don Tommaso Chianti Classico;
Ruby, vanilla, chocolate, floral and red berries, slightly sprinkled with herbs. Fresh acidity, elegant texture, ripe tannins, well balanced, good length. 88

07 Cecchi Chianti Classico Riserva

2007 Cecchi Riserva di Famiglia Chianti Classico Riserva;
Dark ruby, floral, violets, leather touch, dark berries, fresh acidity, some tannins, oak shines through a bit much, good length. 83

08 San Patrignano

2008 San Patrignano, Aulente Rosso Rubicone IGT:
Ruby, floral and herbs, almost warm terracotta, lean and elegant style. Fresh acidity, ripe tannins, crisp feel, ok length. 80

Another Lambrusco

2009 Chiarli-1860, Vigneto Generale Cialdini Lanbrusco Grasparossa di Castelvetro;
Deep ruby, foamy bubbles, dark berries and fruits, light, elegant, better length. 75


2009 Medici Ermete & Figli, Concerto Lambrusco Reggiano;
Deep ruby, some yeasty notes, blueberries, butter and some flowers. Some spritz in it, some length. 70

95 Salon

1995 Salon;
Pale, straw yellow, tiny bubbles. Clean, pure and elegant style, lime, apples, chalk, mineral, slight touch of smoke. Very elegant mousse, unripe apples, high acidity, long finish. Acidity keeps on for at least 20 seconds, aftertaste for a minute or more, even so it feels too young, and that it has more to give. 96

Wednesday, 26 January 2011

09 Verdicchio

2009 Monte Schiavo, Pallio di San Floriano, Verdicchio dei Castelli di Jesi;
Pale straw yellow, light, floral, some green notes, asparagus, touch of tropical and yellow fruits. Elegant, clean and fruity in the mouth, nice acidity, refreshing, slightly fat finish, ok length. 81

1981 Biondi-Santi Riserva

1981 Biondi-Santi Brunello di Montalcino Riserva;
Bttl 7066. A level fill, cork half soaked, deep ruby, garnet rim, deeper colour than most Biondi's. Very earthy, dusty and mineral, deep notes of plums behind. Lean and some oxidation, licquorice, high acidity, some unripe tannins, woody highnotes, short finish. 73 at it's best, fading quickly.


Krug Grande Cuvée;
(Stored for four years in my cellar since release) Straw yellow, tiny bubbles, flint, smoke, apples, touch of yeast, minerals, yellow fruits, complex. Fresh acidity, elegant mousse, powerfull yet elegant, beautifull balance, very long finish. I would give it another few years of cellaring. 93

99 Smith Woodhouse LBV

1999 Smith Woodhouse LBV;
Dark ruby, dark fruits, morellos, black- and blueberries, hint of spices, pure nose. Balanced, fresh acidity, a bit lean on the body, refreshing finish, good length. 89

Kefraya 06

2006 Chateau Kefraya, les Bretéches;
Bright ruby, garnet rim. Dust, vanilla, some red fruits, metallic notes and prunes. High acidity, lots of wood notes, dry and austere, rough, yet lean, short dry finish, lots of wood tannins. 70

This wine has quite a schizofrenic grape blend. Cinsault, Syrah, Cab S., Temperanillo, Carrignan, Grenache and Mourvedre.

Tuesday, 25 January 2011

01 Les Hauts de Lynch-Moussas

2001 Les Hauts de Lynch-Moussas;
(2nd Ch. Lynch-Moussas) Deep ruby, thin pink rim. Bell peppers, herbs, even cheese overtones, blackcurrants, vanilla and cedar hint. Lean body, fresh acidity, ripe tannins, a bit short, but it did not cost all that much either.... 77

06 Tenuta di Valgiano

2006 Tenuta di Valgiano;
Ruby, cherries, stone of stonefruits, some vanilla, coffee and chocolate. Sour cherries, fresh acidity, ripe tannins, almost gone it seems, leather, a bit rustic and raw, a real food wine, long length. 88

99 Dom P

1999 Dom Perignon;
Pale straw yellow, tiny bubbles. Still closed, lime apples, some yeast and minerals, plaster, very fresh. Crisp acidity, slightly more body than earlier bottles, seems to fatten up a bit while maturing, elegant mousse, on the elegant side of Dom Perignon's, very long length, wait another 3-5 years before opening. 92

1976 Quinta do Noval

1976 Quinta do Noval, Colheita, Tawny Port;
Beautifull redish golden. Some oxidized notes, nuts, hints of chocolate, caramel, dark fruits, spices, even dried fruits, and this is from glasses that makes smelling almost impossible..... Perfect balance, elegant, nice acidity, sweetish and very long length. 93

Monday, 17 January 2011

1982 Moulin des Carruades/ Carruades de Lafite

1982 Moulin des Carruades;
(2nd Lafite Rothschild) The second label of Château Lafite Rothschild changed it's name from Moulin des Carruades to Carruades de Lafite sometime in the first half of the 1980's. According to Lafite's own webpages, they states that it happened before the eighties. Sotheby's have had Moulins up for auction of the 82 vintage, and I've even seen 83's and 84's, side by side with Carruades de Lafites of same vintage. It's some of a mystery, I've asked Lafite directly, they haven't come out with an answer yet. I have also asked one of the worlds leading experts on the matter, without any answers there either, so, how to conclude?

The bottle has been lying in my cellar for quite a while, and I was just too curious to wait any longer now. If the experts can't answer me, can the wine? Is it fake? Is it vinegar? Is it corked? Is it Bordeaux? Is it any good? Also seeing some asume the value of this bottle to be around £2000 in some extreme cases on the internet, and the only bottle I actually could find for sale was £450, should I just sell the damn thing and stop worrying?

No, I'm too curious for that. When I see the flowers from below, I don't wan't to ask myself, would that bottle have been good? Great even? If I have the chance to taste, I will. So, how does it taste?

A/B level fill, just at the bottom of the neck, very top shoulder. Cork, seems perfect, too good, too new, ah, it's clearly a fake. The pulltap only creates a whole in the cork when trying to open it, it's glued to the bottle, hm, maybe it is the real stuff? Then the cork is older than it looks from above..... With the old cork thing, I don't have a name for this device, but to metal struts, one slightly longer than the other, and slightly sprung, you push it gently in by the sides of the cork, then turn gently and the cork comes out (when you're lucky anyway). The cork came out, half soaked, the top outher milimetre of the cork more or less still glued to the bottleneck's inside. Cork reads IN DE RUADES 982 UILLAC boutelles ropriete.

Would not be to hard to see that as MOULIN DE CARRUADES 1982 PAUILLAC, Mis en bouteille a la propriete. Anyway, the cork smells of rotten leaves and dirt!

Pouring the wine into the glass, a beautifull bright ruby core, garnet rim with just a hint of brick. Nose of violets, very elegant blackcurrants and blackberries, hints of tobacco, prunes, fine leather, stones of stone fruits, touch of vanilla, pefumed, hint of roses, very seductive, not too intense, complex and very refined. Very pure. The florality just ads intensity after 25 minutes. On the palate, again very elegant, fantastic fresh acidity, so alive and vigorous, playfull and just carries the flavours for 30 seconds. Tannins ripe and feels more or less gone, quite a few still hang arround, relaxing on the tongue and gums. But they are so totally integrated in the texture and profile of the wine that you have to look hard to notice, they are in no way obvious, the texture is just gorgeous. Vibrant and kicking, pure, extremelly elegant. No difficulties finding Pauillac typicity in this one, mixed with the beautifull Lafite elegance. If this was a fake, please make more! A stunning wine. 95

Friday, 7 January 2011

04 Andrew Will, Ciel du Cheval

2004 Andrew Will, Ciel du Cheval Vineyard;
Deep ruby, lots of sediments. Youtfull, young and quite pure after some air. Some sweetness from the alcohol of 14,6% on the nose over dark and red fruits, leather and hints of vanilla. Even minerals. On the palate, there is no alcohol, good acidity, ripe tannins and elegant balance, refreshing feel and nice texture, very good length. 90

04 Vietti Barolo Lazzarito

2004 Vietti Barolo Lazzarito;
Bright ruby, very elegant nose, roses, tar, leather, fine red berries. Great structure, lots of ripe atnnins, high acidity, elegant texture for a Barolo, needs time, somewhat closed, always superb, one of my favorites from not only Vietti, but all over Barolo. 92

05 Il Blu

2005 Brancaia Il Blu;
Deep ruby, fruit driven, cherries, chocolate touch, leather and elegant style. Nice structure, very balanced, good acidity, lot's of tannins, ok finish. 88

04 Bruno Rocca Rabaja

2004 Bruno Rocca, Barbaresco Rabaja;
Ruby, elegant nose, strawberries, sweet red fruits, tar and roses. Refreshing acidity, quite intense fruit for Barbaresco, the drawback is the oak than seems a bit much, very tannic, needs time. 90?

06 Vie de Romans

2006 Vie de Romans, Sauvignon Pierre;
Lemon yellow, heavy nose of fat and alcohol (14%). Not very refreshing, almost plump. 72

07 Silex

2007 Didier Dagueneau, Silex;
Pale lemon yellow, intense minerality and more fatness than other bottles, fresh acidity, fantastic balance, touch of nuts, citrus and apples, but that minerality just explodes everything away, and extremelly long finish, almost never ending. 94

06 Valtravieso

2006 Valtravieso, Ribera del Duero;
Deep ruby, powerfull nose, complex of spices, dark berries, anis and leather. Good balance and elegant acidity, ripe tannins, long finish. 87


2005 Louis Cañas Hiru;
Dark ruby, sweetish fruit, licquorice and blueberries. Good acidity, actally very elegant body, ripe tannins, nice balance, not the bomb that is so typical unfortunatelly for some Temperanillos. Keep some more years before opening. Could be more complex and refined, but I love that it's not over extracted. 88

06 Tertre Roteboeuf

2006 Château Tertre Roteboeuf;
Deep ruby, more spice and red plums, cassis, tobacco, cigars, and again a touch of Earl Grey tea. Great balance, fresh acidity, ripe tannins, nice finish, but a bit short? At least for the moment. 90

07 Roc de Cambes

2007 Roc de Cambes;
Deep ruby, elegant nose, bell peppers, spices, pencil and dark berries. Elegant body and texture, great balance, fresh acidity, ripe tannins, impressive 07. 91

08 Roc de Cambes

2008 Roc de Cambes;
Deep ruby, mor spices, great fruit, very elegant, hard to describe. Elegant texture, fresh acidity, complex, the texture are more together at the moment than the TR, and the complexity seems to be as good. Long finish. 92

07 Tertre Roteboeuf

2007 Château Tertre Roteboeuf;
Dark ruby, very elegant nose, very complex, bell peppers, spices, some tea and coffee, chocolate and very elegant floral highnote, even tobacco with more air. Great balance, fresh acidity, ripe tannins, elegant body, beautifull finish. 93

08 Tertre Roteboeuf

2008 Château Tertre Roteboeuf;
Dark ruby, vanilla a lot at the moment!, chocolate and dark berries, very complex, some cassis and morellos. Some oak tannins, elegant texture otherwise, fresh acidity, long length. Give it ten years or more before opening. 92 for now.

Another from Stephen Brook

"-Fortunately I have yet to se in Bordeaux the cloudy wines that some Italian and Californian winemakers (and their ill-informed supporters in the wine press) consider grittily authentic rather than microbiological time-bombs."
On fining, filtration and stability in wines.

1999 Special Club

1999 Gimonnet, Special Club;
Pale straw yellow, clean and elegant nose, plaster, yeast, minerals and slightly of burnt bread and bread crust. Nice acidity, elegant mousse, fresh and lively but to short finish. 86

99 Leroy Bourgogne Blanc

1999 Domaine Leroy, Bourgogne Blanc;
Lemon yellow, citrus, lime, kiwi, quite closed. Nice acidity, lean and mineral style, ok length. Straight forward. Not the most complex of wines, but it's also only Bourgogne Blanc. 84

Thursday, 6 January 2011

2005 Loosen WS Kabinett

2005 Dr.Loosen, Wehlener Sonnenuhr, Riesling Kabinett;
Pale lemon yellow, opened up beautifully after some very closed years, some petroleum hints, nuts, minerals, lemon, apples, touch of apricots and pineapple. Fresh acidity, mouthwatering, very elegant balance, not too complex, good length. 85

1948 Barbeito

1948 Barbeito Malvazia;
Amber with golden rim, almost Indian yellow. Fresh, so seductive, burnt almonds, roasted nuts, pistacios, dried fruits, warm lemons, some caramel and notes of old mature Port. Fresh acidity, sweet, but acidity does the job perfectly, very elegant and long finish. 93

06 Bergström

2006 Bergström, Cumberland Reserve, Willamette Valley Pinot Noir;
Bright ruby, elegant nose, some fresh strawberry jam, pepper, some vanilla, touch of alcohol. Lean body, elegant in it's sweetish style, fresh acidity, very ripe tannins, slightly warm finish. 84

1967 Verdelho

1967 Barbeito, Verdelho;
Deep amber brownish, golden rim. Intense, fills the room, apricots, raisins, burnt almonds, some caramel, fruits, lacquer, mahogany, roasted nuts, burnt bread, extremelly complex. Fresh acidity, almost violently intense, the length is increadible. 94

05 Vino Nobile

2005 Boscarelli, Vino Nobile de Montepulciano;
Ruby with pale ruby rim. Licquorice, cherries, hints of dark chocolate, coffee and Tuscan herbs. Good acidity, ripe tannins, fresh mouthfeel, good length. 86

De Villaine, Côte Challonaise

2006 A & P de Villaine, Bourgogne Côte Chalonnaise, Les Clous;
Straw yellow, fresh nose, some yellow fruits and minerals in the back, some butter and lime, not the most expressive wine. Ok acidity, elegant and more intense on the palate, some warm lemons left in the sun, very mineralic and long finish, but some oaky spices is a bit on the high side. 85

06 Mica

2006 Mica, Napa Valley Cabernet Sauvignon;
Towards opaque, licquorice, intense of blueberries, blackberries and lots of sweetness with some coffee in the back. Acidity is low, makes it feel even sweeter, tannins ripe and soft, almost vulgar aftertaste. For those whoe does not understand refinement and style, like a Hummer. 82

06 Buccella

2006 Buccella, Napa Vallet Cabernet Sauvignon;
Dark, almost opaque with tiny purple rim. Massive nose of intense sweet and dark fruits, anis, morellos, alcohol (15,2%) and vanilla. Jamy, big body, lots of ripe tannins, the acidity barely manage to clean the palate, huge. 84

01 Heitz Zinfandel

2001 Heitz Cellar, Napa Valley Zinfandel;
Ruby, fruity and berry intense, some vanilla in the back and alcohol sweetness mixed with anis. Fresh acidity, very ripe tannins, some cherries, slight burn in the finish. 84

1986 Saint-Pierre

1986 Château Saint-Pierre;
A level fill, perfect cork, ruby with thin garnet rim. Floral and very elegant highnotes, pure fruit, some fine leather, spicy touch, hint of vanilla, extremmelly elegant nose. Fresh acidity, ripe tannins, elegant texture, pure, perfect development, beautifull length. 94

A château I've rarely tasted before, with a refreshingly elegant style if this is the norm. The 86 vintage, gorgeous as always.

05 Ganoux, Corton Renardes

2005 Michel Ganoux, Corton Renardes;
Pale ruby with almost watery rim. First only oak, after decanting and fifteen minutes something starts to happen, some red berries and anis, sour cherries and some floral hints, still the wood hangs on. Lean body, fresh acidity, body gets fuller with air (never wery full), good balance, not many tannins, refreshing. The oak on the nose, or rather dry wood is not showing in the mouth, ok length. 88

Tuesday, 4 January 2011

83 Palmer

1983 Château Palmer;
A level fill, bright ruby with garnet rim. Not too intense, but elegant Médoc nose with violets, cedar, leather, some blackcurrants and hints of tobacco. More powerfull in the mouth, fresh acidity, tannins still grippy (ripe), body towards the lean side, acidity sharp and forward, commanding your teeth to salute, some vanilla and oak in the finish, very long indeed, seems to still need cellaring. Needed time to open as well. 93

06 Lafarge Meursault

2006 Michel Lafarge, Meursault;
Pale straw yellow, creamy, mineral, vanilla, ripe yellow fruits and some tropical fruits, also touch of butter. Mild, elegant style of Meursault, medium acidity, creamy texture, more minerals with air, long finish. 89

2000 Tokaji 6 putt.

2000 Tokaj Classic, Tokaji Aszu 6 Puttonyos;
Orange amber, gorgeous colour, visquous. Orange peel, almonds, raisins and some Christmas spices and touch of caramel. Fresh and playfull acidity, amazing mouthfeel, refreshing, and extremelly long and refreshing finish. 92

06 Cornas

2006 Matthieu Barret, Cornas, Brise Cailloux;
Deep ruby, pink rim. Lots of sediments. Vanilla, sweet fruits, blackberries, even cream! Ok acidity, licquorice, leather and some spices, fruit driven, leaner body actually, good length. 87

Monday, 3 January 2011

Stephen Brook

"-If there is any excess, it lies in the direction of exaggeratedly low yields with the aim of producing super-concentrated wines that impress palates that mistake power and heft for quality."
On yields and age of vines.

Francois Mitjaville, Château Tertre-Roteboeuf:

"-The only part of a wine that is purely natural is the fruit. Once we have that fruit, the rest is the result of intervention. We are not animals. We have minds and we make choices."
On so called "non-interventionist" winemaking.