Tasting Notes: Weekly Roundup

Happy Friday! Before we celebrate the coming weekend, we want to look back on drinks the Delectable community enjoyed and consumed this week. We've gathered a handful of reviews and notes that caught our eye. From detailed notes to standout photos, the Delectable community was busy this week, and there are so many great posts to read. Mark your favorites and pick up a bottle to try this weekend. Cheers!

Guillaume Gilles

Cornas Syrah 2016

PnP. Love the savory aromatics with no real noticeable fruit to it. Mineral, gamey and under ripe blackberries. Super balanced and very soft tannins with a long finish. — a year ago

Ira, Douglas and 12 others liked this

Paitin di Pasquero-Elia

Sorì Paitin Barbaresco Nebbiolo 2014

Pop and pour, first of 4 btls I purchased after the tasting. few years ago. Yum. On the nose: pure nebbiolo rose goodness, with a side of rosewater, blood orange. and soft green herbs. Still very primary, and a hint of heat, but lovely early-drinking barbaresco. On the palate: bitter medicinal herbs, rose water and blood orange with the latter dominant on the finish. Lovely finish with elegant, but intense tannin and bitter herbs..almost like light averna on the finish. Very good, but will certainly improve with time. — a year ago

Daniel P., Jason and 23 others liked this


Really enjoy this producer, textbook stuff


Fellom Ranch Cabernet Sauvignon 2016

So when I opened the bottle 6 hours ago it exploded behind the cork with some fruit and a cedar forest. Then in the first 2 hours it disappeared. Totally dead. Now it has completely evolved. Smells of light fruit plums and cherry, dark chocolate, forest, a bit of violets. Smelling this after chewing lamb was wonderful. Palate is even better. AmaIbg balance of fruit, tannin, acid. Cassie, dried cherries, fresh wood, berries, a tiny, tiny hint of cream. Just wonderful. Worth every penny. Now almost 8 hours and it’s more herbs, sage, raspberries, thanksgiving stuffing with savory spices. — a year ago

Ira, Alex and 7 others liked this


Wild Mountaineside Russian River Valley Syrah 2016

what is it about Syrah that makes me feel like I am anticipating a great meal just by smelling it? 40-50% whole cluster, uses amphora for a portion. Meaty, ripe red fruits, black olives, firm but open tannins. moderate acid. lovely. — a year ago

Shay, Jamie and 10 others liked this

Stolpman Vineyards

"Love You Bunches" Carbonic Sangiovese 2020

Such a fun wine to drink. You know what you are getting with a rosé, but this one keeps you interested while still being the laid back wine you expect when drinking a rosé. — a year ago

Micaela Hoogeveen
with Micaela
John, Jonathan and 5 others liked this

Catherine et Pierre Breton

Les Beaux Monts Chinon Cabernet Franc 2018

Great example of the Cabernet Franc grape that thrives in the Chinon region of France. This high quality wine from the Bretons will not disappoint lovers of this grape!! Still excellent on second day if you can get that far!🍷🍷 — a year ago

LM, Eddie and 11 others liked this

Luigi Baudana (G.D. Vajra)

Dragon Langhe Bianco Chardonnay Blend 2019

2019 vintage Langhe Bianco.
An unoaked field blend of white grapes planted in the coolest of Cerretta blocks in Serralunga d’Alba within Barolo.
46% Chardonnay, 25% Sauv Blanc, 24% Nascetta and 5% Riesling.
Bright straw colour with aromas of stones, grassiness and flowers.
Stinging freshness and acidity with lemon, pear, citrus, fresh sage and cardamom.
A great mineral finish.
— a year ago

Bob, Alex and 4 others liked this

Dom Pérignon

P2 Brut Champagne Blend 2000

A once in a lifetime experience. Honey on the nose. Layers of flavor, slate, pear, cream, vanilla. Full bodied and round, rich rather than sharp. Delicious drinking it alone after dinner on the porch. — a year ago

Alex, Galen and 8 others liked this

Grgich Hills Estate

Dry Napa Valley Fumé Blanc Sauvignon Blanc 2017

Paired with homemade crab rangoons and was delicious. Medium bodied wine that can stand up to a cream cheese

Slightly acidic with a touch of salinity to complement the crab but cut through the cream cheese/fried nature of the food
— a year ago

Alex, Neil and 6 others liked this