Sorry everyone- I am back with some new entries that are still on the market. I was busier than ever (boring or exciting details will be supplied if you e-ask) but now I am back on the mark. One sidetrack I will divulge is a posting (or 2) on my California friend's site regarding my take on some of the wines offered at our Trader Joe's Wine store here on 14th Street (NYC). Other than that- her we go:
2007 Parducci Pinot Noir (Mendocino CA) ($12)- Brick red/ pale rim; Slight dried fruit with candied cherry and a cocoa element; alcohol burn and leather; Light to medium body with tart PN fruit/ some tannins; Short to moderate finish.
Revised an earlier post of the 2007 Augustinos Pinot Noir Reserva (Chile)- check it here
2005 Chateau Rudelle (St. Emilion/ 100% Merlot) ($10)- Deep red/ pale rim; Graphite with subdued fruit (not ripe?)/ herbal element; Tannic, but not closed- Subdued black currant fruit with a medicinal characteristic- no strong alcohol component; Moderate finish. Not showing a brilliant ripeness which is typical for 2005 Bordeaux...
2007 Simone Special Reserve Merlot (Chile) ($10)- Deep red/ pale rim; Aromatic nose with smoky Merlot fruit and herbal notes; Ripe and easy on the palate with an integration of ripe fruit/spices/graphite ; short to moderate finish- easy drinking.
Many more reviews will follow-
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About Me
- Joe Sears
- New York City, New York, United States
- In 1997 (in earnest), I set up my own website: WineHunterNYC.com. It was an ambitious effort to establish a personal, hands-on wine consulting service for people who needed expert assistance within the various circles of wine education and purchasing, without the intimidating, high-handed attitude which was prevalent among current professionals. In the winter of 1999 into 2000, this led me to a core affiliation with the FunWithWine.com group. My responsibilities have been- conducting intensive tasting sessions to select wines for events; researching, preparing and executing wine presentations for various events (consisting of formal/informal verbal presentation as well as question and answer periods); educating wait staff on pouring techniques and wine knowledge; establishing and maintaining wine supplier relationships on the retail and/or distributor level. I have obtained my Sommelier’s Society of America Certificate (Winter 2009). I finished 8th in a class of over 70. My goal is to work on a full time level within the industry, fully utilizing the skills mentioned above.
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