Brian - I’m confused. How do you feel about the poll? True or false?
But as to the original question Craig - I rarely post them anywhere so I guess I’m one of those you’re referring to. Why is that?
First, I don’t like to write about wines that I represent, or that someone has asked me to represent, or that are made by friends if I don’t love the wine. I’ll tell someone that I think his or her wine is too oaky or acidic or whatever, but I don’t want to publish that, even tho it’s not like anyone is likely to care.
Second, the only notes I have that are complete are those I write up at home. When I go to a trade-type tasting and go through dozens of wines, I’m not going to post my 15 second impressions. Some people do but mostly people who aren’t in the business. Personally, I think it’s unfair all the way around. Moreover, if you taste thousands of wines in a year, it’s way too much effort to post those quick impressions just to be able to say “hey, look at all the wine I tasted”.
Third, as for the notes I have at home, why would anyone else want to read those? Sometimes they’re nasty, sometimes enthusiastic, but they’re just to remind me what I thought about a wine. If I write a few impressions, I can somehow remember things better. A score will only tell me thumbs up or down; it won’t give me anything to recreate the experience.
Here is a TN that someone sent me. He didn’t tell me who it is from and just sent it as an example of a new-wave social media TNs as opposed to something from a professional critic. I hope it’s not from anyone here and I apologize in advance if it offends anyone.
"dark ruby color; appealing, baked berry, baked plum, violets nose; delicious, violets, berry, baked berry, baked plum palate; medium-plus finish 92+"
When people refer to violets, I hope they’ve actually gotten down on their hands and knees and smelled them. I have, just to see if the Ports and all the other wines so described actually smell like violets. They don’t really. I’ve candied violets sometimes for pastries too, so I guess I know a little bit about how they taste. But baked berries? I guess it means pie? Or jam? I get the idea that there’s a lot of cooked fruit involved - not sure if that’s good or bad, but whatever. 92 so I guess the writer liked it.
Here’s a TN from a professional:
“The 2003 XXX . . .spent 24 months in 80% French and 20% American oak (approximately 30% new). Its sweet bouquet of licorice, blackberry liqueur, new saddle leather, spice box, and white pepper is followed by an inky/purple-colored Shiraz with huge body, superb concentration, admirable acidity, and a long, 60-second finish. Young and unevolved, it should hit its peak in 2-3 years, and keep for two decades. This is one of the most brilliantly run wineries in Australia and the quality of the entire portfolio is impressive . . .” 94 points
This professional note is even worse. What the hell is “spice box” anyway? Is that like “Asian spice”, which is one of the dumbest terms out there? And do you notice that the description is all about the nose?
So how does it actually taste?
Well, it tastes “concentrated”.
And it has admirable acidity. Oh, and it’s purple. Surprise. It was only 2 years old at the time.
Is that a useful TN? I don’t know. Not to me. Maybe to tell you the wine had a long life. But regarding that, I would respectfully disagree. Here’s my TN from last night on the very same wine, 7 years after the note above was written:
Smells really jammy and fruity with a touch of wood on nose. Not overly woody though, more like a hint of vanilla over the big fruit that promises a classic Shiraz. Too bad it’s dry, bitter, and dead. Nose promises big fruit, but all that’s left is that hint of wood on dark and bitter juice with an acidic finish. The acid is almost an afterthought and you wonder where the hell it came from. The non-existent fruit? If only. It would be nice if there were any fruit at all. One of the most f’d up wines in months. 78
So there’s a TN. You really want to read more of those? I hardly think so.