Koby 's profile

Koby
Koby
Hoboken, NJ
I am a wine student, drinker, writer, collector and trader.
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Koby 91

2006 Hollis - Cabernet Sauvignon
Color: Purple red in color, slightly lighter red edges. Nose & Palate: Spicy currants and plum, creme de cassis, medium to slightly full bodied. The tannins settle in when the wine starts to open but at first seem a tad overwhelming, but this is Stagecoach fruit and this is the 2006 vintage where tannins are on the large side. Fruit and concentration take on weight after 2 hours of air time in the bottle and bring the wine closer to balance. The flavors fan out to a great finish, decent acidity. Next bottle will be in 2 years or so, but fine with a few years decanting.


(Tasted Nov 15, 2009)

Koby 86

2003 Veglio, Mauro - Barolo Arborina
Color: Medium red and to light red edges. Nose: Classic basic Barolo notes. Some cherry, nice pretty nose, crushed flowers and bright red fruits. Palate: Cherry, hint of pomegranate, earthy, tobacco, brooding tannins. Dry, almost rustic. Super tanninc. Structure a little wobbly and raw with the ripe fruit from 2003 and super chewy tannins.


(Tasted Nov 14, 2009)

Koby 92

2007 Richter, Max Ferd - Brauneberger Juffer Riesling Kabinett
Color: Golden yellow with green hues Nose: Crushed White Flowers, peaches, some slate and steely notes Palate: Many of the same aromas notes but with more pronounced peach, petrol and citrus. Delicious with sushi!


(Tasted Nov 14, 2009)

Koby 91

2005 Havens - Black and Blue
Color: Dark to ruby red Nose: Currants, black raspberry, mocha and vanil, some meat and nice spice, excellent and nicely complex! Palate: Rich without being weighty, currants and black cherry, nice oak integration, steady and fine tannins. Well made.


(Tasted Nov 14, 2009)

Koby 89

2004 Girardin, Vincent - Pommard Les Grands Epenots Vieilles Vignes 1er Cru
Color: Light red to rose edges Nose: Delicious ripe red fruits, minerality, some earth Palate: Forest floor, black tea, cherry and kirsche. Mouth-feel is definitely Burgundy: silky smooth tannins and fresh acidity.


(Tasted Oct 31, 2009)

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