This is possibly the best Pouilly Fume' I have ever tasted. I would buy more if it were available, but alas it is not available in my state and it appears to be out of stock in Oregon where my daughter lives. All I can add is we really need to get this wine as a staple for NW and bottle it in Kenwood so it is more widely available. For me it was a six heart wine

Poor Robert is a real customer who:
- works with us to pick and price the wines we sell
- adopts new winemakers to help them get going
- helps other customers navigate the website
5,939
6,764
387
298
0-50
=
Tasting Newbie
50-100
=
Naked Taster
100-250
=
Naked Explorer
250-1000
=
Naked Pioneer
1000+
=
Naked Expert
0-50
=
Posting Newbie
50-100
=
Chatty
100-250
=
Writer-in-residence
250-1000
=
Naked Novelist
1000+
=
Forum Fanatic
0-50
=
Newbie
50-100
=
Friend of many
100-250
=
Trusted by many
250-1000
=
Leader of the people
1000+
=
Naked Celebrity
0-50
=
Lone Wolf
50-100
=
Good Listener
100-250
=
Knows a lot
250-1000
=
Knows everybody
1000+
=
Big Brother is watching
You and Poor
Poor's Top 3 Wines
Villebois Sancerre 2013
by Joost de Villebois
Price: $ 30.99
Angels: $ 17.99
Villebois Pouilly Fume 2013
by Joost de Villebois
Price: $ 31.99
Angels: $ 18.49
S & A Cabernet Sauvignon Sonoma County 2013
by Ana Diogo-Draper
Price: $ 25.99
Angels: $ 14.49
Poor on Villebois Pouilly Fume 2013
Poor on S & A Cabernet Sauvignon Sonoma County 2013
This vintage (2013) of the world famous S&A Cabernet Sauvignon has been the stuff of dreams ever since the 2012 vintage sold out. A few of us still cellar a few bottle of that elixir of the gods and now we can stock up on this one which is every bit as good or better than the last. Color -- Light garnet to ruby, sparkling and clear throughout Viscosity -- Medium to Bold with long legs Nose -- Pepper, black current, dark plum and caramel Taste -- Fruit forward, black current, smoke, pepper & Cassis Acid -- Mild to medium wonderful balance to the fruit Tannins -- Medium Finish -- Big fruit -- long and satisfying Aging -- Drinking now with no aeration, hold 2-5 years Pairing -- Wonderful with any moldy (intended to be moldy cheese) or sharp cheddar. Paired tonight with grass fed organic burgers, Koresh, baby beets and fresh out of the garden (cold frame) greens with Maytag blue crumbles and O&V. Comments: This wine is really special and ready to drink right out of the bottle. It takes no special glassware or treatment to be spectacular. Its fruit forward presence and bright flavors tell me that these ladies really know how to add a few extras to bring out the best in a Cabernet Savignon. I would not be surprised if it had a touch of Zin in the mix. I've already bought a case and if it is still around in November I'll be restocking. For those that like to compare, I tasted this wine with the 2012 which was even better than a yearago, but the 2013 is much more drinkable at an early age than the 2012 and has the potential to grow nicely. the 2012 at this tasting came in much more complex than last year (expected) and the nose and taste brightened (also expected). The flavors and aroma were much more pronounced and easier to detect as the boldness of adolescence set in to this vintage. Look for 2012 and 2013 to only get better with age in the bottle.
What Poor has been up to
Poor has just posted a comment on archangles' wall
on 09/10/2023
Poor has just posted a comment on Beaujolais Nouveau Lovers United's wall
on 09/10/2023
Poor reviewed Franc Dusak Los Carneros Sonoma Valley Gewurztraminer 2022 This is a really nice Gewurztramine
on 06/16/2023
Poor liked Franc Dusak Los Carneros Sonoma Valley Gewurztraminer 2022
on 06/16/2023
Poor reviewed Sin Fronteras El Mechon 2020 I gifted this to my father and he r
on 06/02/2023
Poor on Villebois Sancerre 2013
This may be the best white wine I've ever tasted! I know some feel that I am a bit generous with my ratings and reviews, but this wine is a real WOW and I stand by this rating (6.5 hearts -- off the charts). Color -- Fresh cut straw, clear through out Viscosity -- Sheets the glass long and nicely Nose -- Gooseberry, Nasturtiums, Lime Taste -- Gooseberry, metallic mineral and citrus Acid -- Medium but perfectly balanced Tannins -- Mild Sweetness -- Dry and astringent (superb) Aging -- Why wait? This wine is ready right now. Finish -- Nice nasal astringency with Gooseberry notes Pairing -- This wine is a stand alone sipper of the first order. It would go well with strong cheese and crackers or pears. Tonight I served it with Cracked Dungeness Crab and a simple green salad. the wine was the main course of the evening. Comments: I am a huge fan of Joost's Sauvignon Blanc. This wine is several cuts above any SB I have ever tasted (including his). Its level of complexity sets it apart from all the others. Every time I think I have my arms around it, I take another sip and ZAP I taste or smell some other dimension. I had more fun tasting this wine than I've had with a white in a very long time. Yes it is higher priced than many others in it class, but it is a bargain none the less. Joost you need to bring this wine to NW to bottle so it is available to all. You are magic with grapes in your hands.
Poor on S & A Cabernet Sauvignon Sonoma County 2013
This vintage (2013) of the world famous S&A Cabernet Sauvignon has been the stuff of dreams ever since the 2012 vintage sold out. A few of us still cellar a few bottle of that elixir of the gods and now we can stock up on this one which is every bit as good or better than the last. Color -- Light garnet to ruby, sparkling and clear throughout Viscosity -- Medium to Bold with long legs Nose -- Pepper, black current, dark plum and caramel Taste -- Fruit forward, black current, smoke, pepper & Cassis Acid -- Mild to medium wonderful balance to the fruit Tannins -- Medium Finish -- Big fruit -- long and satisfying Aging -- Drinking now with no aeration, hold 2-5 years Pairing -- Wonderful with any moldy (intended to be moldy cheese) or sharp cheddar. Paired tonight with grass fed organic burgers, Koresh, baby beets and fresh out of the garden (cold frame) greens with Maytag blue crumbles and O&V. Comments: This wine is really special and ready to drink right out of the bottle. It takes no special glassware or treatment to be spectacular. Its fruit forward presence and bright flavors tell me that these ladies really know how to add a few extras to bring out the best in a Cabernet Savignon. I would not be surprised if it had a touch of Zin in the mix. I've already bought a case and if it is still around in November I'll be restocking. For those that like to compare, I tasted this wine with the 2012 which was even better than a yearago, but the 2013 is much more drinkable at an early age than the 2012 and has the potential to grow nicely. the 2012 at this tasting came in much more complex than last year (expected) and the nose and taste brightened (also expected). The flavors and aroma were much more pronounced and easier to detect as the boldness of adolescence set in to this vintage. Look for 2012 and 2013 to only get better with age in the bottle.
Poor on Villebois Pouilly Fume 2013
This is possibly the best Pouilly Fume' I have ever tasted. I would buy more if it were available, but alas it is not available in my state and it appears to be out of stock in Oregon where my daughter lives. All I can add is we really need to get this wine as a staple for NW and bottle it in Kenwood so it is more widely available. For me it was a six heart wine
Poor on Ken Deis Merlot Rutherford Napa Valley 2013
I did a non-blind vertical tasting with Ken Deis Merlot Rutherford Napa Valley 2012 and 2013 so I could see how the 2012 was aging and how this wine compared. The results were consistent and predictably wonderful. I'll start with the characteristics of the 2013 and then draw a comparison. Color -- Ruby, clear throughout and sparkling Viscosity -- Firm creamy wine with nice long legs Nose -- Cherry, allspice, smoke Taste -- Bing cherry, blackberry with an earthy foundation Acid -- mild to medium - well balanced against the fruit Tannins -- Medium to heavy but very pleasant. Finish -- Fruit, long and strong (wonderful) Age -- Drink now or hold, this wine will be great for years. Pairing -- Beef and Chicken Taco salad, Ice cream and homemade caramel sauce -- totally outstanding on both ends of the meal. Comments: This is a wonderful wine and one that I will hold in my cellar as long as it lasts. Ken hit this one out of the park and has become my go to winemaker for impressing people with NW quality. I have never met a KD wine I didn't rave about and this one is no exception. I will stash as much as my cellar will hold. Vertical Comparison -- I raved about the 2012 a year ago after a good airing, this time it was decanted only for purposes of serving and needed no air. The 2012 showed it's maturity as it demonstrated a complexity not seen a year ago. I believe that both of these wines will become more complex and better for a good number of years. The 2012 and 2013 share many of the same bones as far as nose and structure, but the 2012 gave us a glimpse into just how good and complex the 2013 will be with some additional time in the bottle. Is the 2012 or the 2013 a better wine? Ask me in a year and I doubt I'll be able to be definitive, they are and will both be great go to wine.
Poor on Scott Peterson ROX Sonoma All Blacks 2012
This is an amazing wine. It has personality to spare with a fruit forward presence that I've never seen in a wine of this quality. It's not sweet, it's not dry, it is just pure fruit with perfect balance. Color -- Dark Plum Viscosity -- Long, Long legs and very full texture Nose -- Dark stone fruit, prune, smoke and peet Taste -- Prunes, Bing cherry, pepper, musk Acid -- Light to Medium Tannins -- Medium Finish -- Long and very, very plum Pairing -- Thai, curry and lamb. Comments: This is one incredible wine and unlike any I've ever had from NW. My initial response on the tongue was "sweet", but it was not and when the acidity kicked in it really balanced out nicely to provide a sensational wine experience with a lamb and apple curry. I'll be buying more of this wine just to get me through to Scott's next vintage. Priced on the high end of the NW scale, it remains a must buy and try wine for everybody. Sweet wine drinkers, this may be the wine that turns your palate to the dryer side.
Poor on Matt Iaconis The Globetrotter Margaret River 2013
I don't know if Matt Iaconis even likes baseball but his The Globetrotter Margaret River 2013 is getting another one of my baseball metaphors any way -- This wine is over the centerfield fence still climbing as it cleared the wall. I really liked his last Globetrotter Red but this one came off a cut above his first effort and has so much more character than the first it is hard to describe the magnitude of the changes. In a feeble effort, it's bigger, bolder, fruitier and has legs that reach all the way up from the ground. Right out of the bottle the nose seemed a bit astringent, so I poured a glass through my Soiree' and the Nose really opened up in the glass, with a strong presence of black pepper, tobacco, Cassis, and a hint of Blackberry and Raspberry. I really enjoyed reveling in the aroma and smell of this wine for a good long time before my initial taste. On the tip of the tongue the Raspberry and pepper presented first with a bold fruitiness that almost came off as sweet (no sweet, just big fruit). As I let the wine slid to the sides of the tongue it picked up medium acidity that gave the fruit a great balance (kept the wine from being sweet). The swallow left nice bright light tannins on the back of the tongue and the finish in the nasal passages carried the Raspberry and Cassis. This wine has one of the longer more pleasant finishes I've found. I decided to be bold tonight and paired this wine with Grill Roasted Chicken, Green Beans (fresh from the garden), Romaine and Tomato Salad and watermelon slices. I thought this might be a risk, but I was very wrong, and the wine really brought out the herbs and salt on the chicken that grilling and roasting (covered grill 425) in a preheated cast iron skillet) bring forward. The chicken did little to change the flavor of the wine and in fact, this wine was the star of the meal (okay - evening as well) I am buying more of this wine before it is gone and I really believe that it may well have a good 10 years of life left in it, although I will never know as a case won't last that long in my cellar. My usual observation that I've never met a Matt Iaconis applies to this one as well. Matt's ability to nurse the absolute best out of a bunch of grapes can not be challenged. Another great wine Matt!!
Randall Grahm The Sisters White Wine Central Coast 2013
$18.49
Poor on Randall Grahm The Sisters White Wine Central Coast 2013
This is not a wine for sweet wine drinkers and the fact that it is 45% Riesling should not make you think otherwise. For those that really like a dry Riesling made in the German style this is a must have wine. I find this wine remarkable in many different ways. First it has an effervescence when first poured and a first taste that just screams "Champaign". next it has such a unique flavor profile that just makes it fun to drink with the Albarino just hiding the Riesling and visa versa. It is a teaser. Lastly it has a freshness that makes it perfect with lightly prepared seafood. A wine for good greasy old fashioned fish and chips it's not, but as I paired it with seared Scallops cooked on the medium rare side it is perfect, and in my minds eye I can taste it with crab stuffed dover sole or poached flounder. It makes my mouth water just thinking about the great pairing options for this whimsical light wine. The initial nose was almost Hard Ciderish, with lots of green apple and touch of green pear. The initial taste carries the apples and a tiny bit of Gooseberry. This wine begs to be chilled down before opening. I kept in Cellared at 55 degrees and after the first taste I put in a chiller to get in in the mid 40s. It was perfect. As the wine sits in the glass a while the pear rises up in the nose, but never appears on the tongue. The acids on the side of the tongue are solid and balance the fruit to keep the wine crisp even as it warms in the glass. The swallow warms the throat and nostrils with the same great warmth of a sparkling wine. I would love this wine with a good 60% cocoa chocolate dipped Strawberry or a rich strong hard cheese as an appetizer or after a meal. Randall Grahm has really out done himself (again) with this wine. Every one of his wines I try is a new an unique experience and this was no exception. Just when I start to get cocky and think I have his style figured out he tosses me another curve and I am humbled by his creativity and my lack of ability to anticipate what he'll do next. That's what makes me one of his biggest fans. Randall --great job!!
Poor on Dominic Hentall Chardonnay Argentina 2013
Dom -- I wrote a very long and raving review of this wine and Naked wines dumped it. The short version is this wine is an absolute wow. I really think it compares better to a Grand Cru Chablis than to a Big California Chardonnay and it flinty stone fruit notes make it classic European. I am ordering a case before it runs out. Sorry the longer review got dumped by an IT glitch, but it could not have been better with or without food. You are a star!!!
Poor on Lestonnat Bordeaux Superieur 2012
June 22, 2014 Lestonnat Bordeaux Superieur 2012 Joost Villebois really outdid himself with this wine. It is very complicated and really required a whole evening for me to be able to get my arms around how to write this review. First off it is really young so if you try it right out of the bottle you will miss this wine at it?s best. At $13.99 a bottle I am buying a case and burying it in the back of my cellar not to see the light of day for at least a year and probably two. By then it will have developed some of it?s potential complexity. For right now if you want to skip right to what it will be like (without the complexity) in two years, pour it into a flat bottomed decanter and forget it for two hours at least. It will open up for you nicely by then. If you are into the development of this wine splash a little in a big Cabernet Bowl and taste it right out of the bottle, then decant it and taste it several time during the two hour wait. In point of fact this wine?s so young and I am so impatient, that I actually aerated it with my Soiree right into the decanter to speed the process up. So here goes with the review. This wine has a relatively low alcohol content and 12.5% for a big red wine, but this is one of the most interesting thing about Bordeaux wines. The French have a way of blending and fermenting Bordeaux so that they focus on the flavor and viscosity rather than the buzz and they make a really drinkable wine that you can actually drink a fair amount of without losing your edge. I frankly like that. This wine is a great example of why Bordeaux hold it popularity, and when it matures a bit it will be big, bold and full of flavor with little or no aeration. The nose right out of the bottle brought coffee, smoke, aged tobacco and Cassis notes. The viscosity of this wine amazed me as young as it is. A swirl of the glass produced legs down the sides that stood up for ten minutes and still had not fully subsided. That is a big as any Naked Wine I?ve tasted. The initial taste on the tip of the tongue presented coffee and smoke and little fruit together with surprising tannins. At half an hour of air the fruit started to blossom and I got a little Cassis, tart plum, and the tannins had subsided on the tip of the tongue. At an hour a hint of Vanilla started to show through in both the nose and the taste on the tip of the tongue. If that?s not confusing enough, the nose presented a faint worcestershire essence (a first for me) The tannins on the tip of the tongue are now gone and all I sensed was a smooth acidity. At two hours I started the full tasting . The nose still had smoke and coffee blended with French Vanilla (really creamy and rich) with fruit coming to the front. The initial taste to the tip of the tongue produced stone fruit (plums and prunes) blended into an vanilla Americano that really pleased me. In fact I gulped the first sip and rinsed my mouth so I could do it again just to check. Same result and when slipped to the side of the tongue the acidity rose up to produce a wonderful balance a tart and fruit. The swallow produced medium tannins (as opposed to really prominent on the initial taste out of the bottle) that left a very pleasing sense of astringency on the tongue and in the throat. The waft to the nostrils carried the vanilla americano forward and the finish was long and very satisfying. I paired this wine with a Thyme, freshly ground Sea Salt, and fine black pepper rubbed two inch Filet Mignon charr grilled to rare/medium rare. I added crispy grilled Brussel Sprouts, fresh cantaloupe wedges and a salad of freshly picked Deers tongue and Speckled Trout greens with slivered Kohlrabi and spicy radishes. This is a classic pairing for a Bordeaux and it didn?t disappoint. With the wine opening up it really brought out the earthiness of the meat, the charr on the brussel sprouts. The rare meat quenched a bit of the acidity and brought out the great blend of the Cab and Merlot Joost sought to achieve with this reverse blend Bordeaux (more Merlot, less Cab). I did finish the meal with a glass of Jim Olsen?s Dessert Wine which has been decanted (stoppered) for almost four months (still holding) and it was a perfect finish to this great meal and wonderful wine. This is one of the more complicated wines Naked Wine has offered. It?s potential seems to me to be beyond limit and I really believe that this may well be a Vin de Garde that could hold for decades and only get better over time. Joost produced a stupendous wine that with proper care can be consumed right now and enjoyed but has the foundation to stand the test of time and become a truly Superior Bordeaux (as the label states) . If you like Bordeaux and I really do, this is a ?Case Purchase? wine? even if you need to buy a second wine cellar in order to store it properly. I certainly would not hold this wine at summer room temperatures if you plan to hold it for the long haul. It deserves to be treated as an honored guest in the cellar. While very different wines with very different care requirements, this wine and Ken Deis ?Sneak Peak? Cabernet Sauvignon 2012 have risen to the top of my ?Big Wine? favorites list. Joost -- this will be a really tough act to follow, but I look forward to seeing you try.
Poor on F. Stephen Millier Angel's Reserve Merlot Lodi 2013
I am rating this wine as much on the initial nose as anything else. It is still very young and right out of the bottle it has really big tannins. I decanted it for an hour and the edges softened a bit, but I suspect not enough for most but the driest of wine drinkers. Right out of the bottle this wine presents a moist earth, vanilla and savory herb nose, The taste to the tip of the tongue presents some semi-ripe plum and vanilla with the tannins right in the mix. Being a really dry wine drinker, I rather enjoyed it. The acids on the side of the tongue were strong, but necessary to bring out the fruit at this stage in the wines development. The back of the tongue and throat presented a strong note of the earthiness but the tannins didn't get any stronger (I was surprised). The waft to the nostrils carried the essence of warm plum and rosemary compote which holds for a very long time. I paired this wine with a smoked (planked) salmon on the grill, which held up nicely with the earthiness of this wine and the smokiness of the Salmon toned down the Tannins a bit and provided a really nice fruit forward wine with the dinner (tannins still present but sedated) I am buying this wine to hold for several years and will drink a little along the way to watch it's development. Stephen, this is a big bold wine and it has the ability to grow old with me.
Poor on F. Stephen Millier Angels Reserve Zinfandel 2012
Steven has done it again!! This is a big bold Zinfandel with a Mineral Bing Cherry Nose and nothing but Bing Cherry on the tip of the tongue. The aid on the sides of the tongue come of as very temperate as do the tannins on the back of the tongue. All in all I think that the initial tasting experience has amazing balance with a fruit forward attitude. The finish is smooth and the waft to the nostrils has great fruity staying power. I pair this with my Fathers Day favorite, honey soy garlic marinated beef and chicken Kabobs with all sort of marinated veggies., a Green salad with a tomato vinaigrette (artisan tomato vinegar) and My wife's gold medal apple, blueberry nectarine crisp. (warning -- do not eat this with out your cardiologist and diabetoligist standing by). Nothing in the meal disabled this wine, and the wine really enhanced the heavily marinated Kabobs I just put several bottles of this wine in my basket so that I get a good supply before it runs out and it will. I am a big fan of Stephens' winemaking and this wine just cemented my belief that there is no variety of grape that Stephen Millier cant make into a great wine. I would love to see what he can do with a bunch of Concord Grapes. There is not grape that I think is tougher to turn into good wine. Well Don Stephen.
Poor on JC van Staden Malbec Lodi 2012
J C -- Naked Wines IT just dumped a very long an glowing review that I did of this wine so I am doing an abbreviated one -- sorry about that. Color -- Garnet (Deep) Nose -- Smoke, Pepper,Anise, Blackberry Taste -- Blackberry, Pepper Acids -- Medium (balanced) Tannins -- Medium to Heavy Finish -- Long (Berry) Pairing -- Baby back ribs, vinegar slaw (great pairing Comments: J C -- this is a great wine that right now requires serious decanting. It will have a lot of years of improvement (up to 10) and one that I will buy in quantity and hold. It is a great buy at any price, but a steal at $10.99. One of the more memorable wines I've tasted from Naked Wines.
Winemakers Poor is Archangel to
Dominic Hentall
Champion of authentic wines with a sense of place
Rudy von Strasser
Founding father of the Diamond Mountain District
Joost de Villebois
A labor of love...for a love lorn Dutchman!
Bill & Claudia Small
Marlborough-based husband and wife team with loads of talent
Meaghan Hodge & Stephen Millier
Your #1 winemaker and his talented granddaughter take on Calaveras wines
Luis Vieira
Third-generation Portuguese expert
Carmen Stevens
The first black woman to graduate in winemaking in South Africa is now an award-winning star
Jim Olsen
He trawled around California for the rarest wines - and delivered them to Angels with glee
Virgile Joly
The poster boy for organic viticulture in the south of France
Rudy von Strasser
USA
Meaghan Hodge & Stephen Millier
USA
Chris Baker
USA
Patrice Grasset
France
Sharon Weeks
USA
Adam Barton
Australia
Rick Boyer
USA
Karen Birmingham
USA
Richard Bruno
USA
Christian Patat
Italy
Scott Kelley
USA
Alex Farber
USA