Chris England

9.4

Grabbed @ €74 in 🇫🇷 & for the money it’s got massive potential but already showing well 👍 I’m drooling to try the 2015s I got now ... patience 🤔 Reminds me of a good 🇺🇸 Cab but toned down & balanced beautifully 😉

📍 Pape Clement, Pessac-Leognan 2014

🏵 94+ points w/ 96 potential 👍

🍇 57.5% Merlot, 37.5% Cab Sauv & 5% Petit V

🍷 Blackened opaque ruby

👃 Sweet blueberry infused with dark cherry & plum w/ blackcurrant, red berry, new oak, cedar, vanilla cocoa & subtle wet earth & gravel

👄 Med+ body of plump plum & black berry fruits w/ blueberry, chocy mocha & raspberry liquorice then a mineral hit

🎯 Med+ touch sweet but rich & ripe deep dark fruit splat w/ a light mineral, touch of red liquorice & a cocoa cream cherry gateaux coating — 7 years ago

Lindsey King

9.2

Gothic dark fruit, deep blackberry, brambly mixed berry, the European Robert Smith of wines (lol what a smoothie). A little green vegetable character, is it totally crazy of me to say asparagus? No, it's not, I say what I want. When you stop to buy berries on the side of the road but it's too far from your romantic expectations of country life and it's more like a wounded salesman with purple stained palms and blackened nails who dryly utters "do you want three pints or not" and you lean in, in a grand attempt at acting casual, and say, "yes please thanks". — 7 years ago

Bill Kaplan

9.0

Subtle flavor profile, good pairing with grilled blackened salmon fit. — 8 years ago

David Kline

9.1

This is a nice wine with a lot going for it! Big graphite on the nose, blackened, brackish fish bones. Resinous tar, maple nut, charcoal, graphite, slate-y blackberry that morphs into dried black currant, espresso with chicory, licorice, black raisin, and olive tapenade! Stupendous! Not for fruit flies, but crypt dwellers: put down those frightened teens, and pick up a glass of these magma-seared, skeletal, zombie piranhas! Santé! — 9 years ago

with Courtney

Dock Hooks

9.0

Reminiscent of Beaujolais' Gamay, this southern part of Tuscany's Ampeleia is producing some fine red wine! Mine tonight, after 30 minutes swim and spin in the decanter's pool of naked open space and air shows first to the nose wet rocks, slate and sandstone freshly accenting menthol and anise then strictly earthen dirt and minerals and a hint of the berries. First kiss is lightly but intriguingly nasty, wet and dripping red fruit which immediately coats and clings but most interestingly reaches back for the wet rocks overlooking the Med, then re-engages just in time to leave hints of her red and blue berry essence complimenting the blackened octopus in a mash of white beans and spices laced with a hint of Tabasco offered up by Chapel Hill's Il Palio located off Franklin Street (checkout both) Ciao🕶 — 9 years ago

Kash

9.0

Tried it during our first visit together to Key West FL. We enjoyed a great dinner at Blackfin Restraunt. The wine had a peachy taste and perfect for having with fishes. Perfect with our fish entrees (blackened MahiMahi and Pan Seared Grouper). — 9 years ago

Francisco Perez

9.1

Great Oregon Pinot. Better than his French. Had it with blackened grouper. Fruity but some dryness. — 10 years ago

Bart Bartlett

9.0

Pretty good wine to pair with blackened swordfish. Buttery smooth finish. Not too sharp. Drinkable and affordable. — 10 years ago

Antoine Pin

Wine Buyer Kroger/QFC

9.3

One of my favorite dark lagers. A whole lotta shit going on in this small bottle. Seahawks win! Perfect pairing. — 10 years ago

Aaron Means

9.1

Super surprised by the balance of this wine. Great acidity, no off flavors, and good crisp fruit. Went well with blackened fish and crawfish cream sauce. Got this for $5! — 11 years ago

Erica Niemann

9.4

Sweet orchids... Great with blackened scallops and shrimp — 12 years ago

Chris England

9.4

A top St Em @ £120 showing beautifully now in an average year but will definitely improve with time 👍

📍Chateau Tertre Roteboeuf 2011

🏵 94 points w/ potential for higher 😉

🍇 80% Merlot & 20% Cabernet Franc

🐮 Paired w/ Fillet Steak burger, beef tomato, cos lettuce, grilled courgette, cheddar cheese & horseradish sauce 😍

🍷 Blackened opaque ruby

👃 Crushed wet mineral rock & soggy gravel oozing though dollops of dark plum & blackberry w/ soft smoked oak, pencil lead, coffee, raspberry & rich cocoa butter

👄 Med body of rich ripe creamy & incredibly smooth silky plump spiced dark plum & black berry/currant fruit w/ lashings of cocoa + minerals & a touch of melted liquorice in slight dry tannins but very nicely balanced

🎯 Med+ black plump fruit infusion w/ touch dry minerals & a mocha/liquorice kick — 7 years ago

Simon Gilligan

9.3

Northern Rhone, 100% Syrah, raspberry, blackberry, black pepper, mild spice. Lovely fruit density and spot-on ripeness, soft ripe tannin. Fruit profile blackened over the evening. Reminds me of Alex Head’s The Contrarian. 22€ — 8 years ago

David Kline

9.3

Early test of a beer I will most certainly be aging! Barley Maw! Dip some carrot cake in Ethiopian coffee and you will be getting close on the nose. The entire bouquet is a caramelized, myrrh version of that in an oiled, leather bag; although there is a doughy life to it that evokes freshly washed hair, with whiffs of Madagascar vanilla. Heavy coffee oils, bitter chocolate, smoked leather, tar, burnt caramel, black mushroom, rattan, blackened marshmallow, allspice, graham spice and dark tobaccos finishing briny. A seaside stroll at night through foamy pools. Can't wait to see how she ages! — 8 years ago

with Courtney

Matt Trader

9.3

"Coup du Foudre", when lightening strikes, is extremely accurate as a name for this wine. This one was a present to myself, for I have finally finished all my TWP exams for Total Wine! Which means, A.) I'm a Total Wine Professional now, and B.) The beginning of my sommelier journey!
Okay. Now to this monster of a wine! Originally a Heidi Barrett project, and owned by Danielle Price and John Schwartz, the owner of Amuse Bouche winery. This 2009 is slightly different from the current blend, consisting mostly of Cabernet Sauvignon, with a proportion of Syrah, and then Petit Verdot. Upon entry into the glass, this wine is one of the most concentrated, dense, blackened purple color in the glass I've ever seen. Extreme concentration, and deep stain of the legs. The nose was jetting out of the bowl exhibiting notes of green pepper, cocoa powder, stewed blackberries and blueberries, baking spices, Spanish cedar, and olive. The pallet was teeth staining and very full, showing a full spectrum of layers constantly changing; ripe blueberries, plum, red currant, leather, anise, and an everlasting finish. This guy needs a big decant, in the ball park of several hours. Drink now through 2025.

Bisous!

$99.99 — 9 years ago

David Kline

9.1

Big, foamy root beer-type head, that smells of graham crackers and mocha. Chai- Mocha with Maduro notes, light licorice, nutmeg, light cayenne, light mint notes interplay with the espresso-and pure cacao, toasty and warm. The pumpkin is almost secondary, but emerges, adumbrated in dark leather satchels filled with fire-blackened pumpkins possessed by Aztec priests with vanilla bean necklaces, tobacco leaf doba skirts, and smoky spirit animals made of graham cracker. 2nd to last P-beer! The hallucinations are natural, of course. — 9 years ago

with Courtney

Anna Kamstra

9.2

Elegantly paired with a blackened salmon fillet and green salad. — 10 years ago

David Brewer

9.3

Soft and silky with gobs of spice. My favorite Oregon pinot in a long time. Paired with blackened grouper. — 10 years ago

John T

9.0

Went great with blackened salmon and brined chicken — 10 years ago

Wesley McCorkle

9.7

Very light. Some mineral. Great with mild fish. We had it with blackened scallops and halibut and asparagus and couscous. Probably pairs well with a salad without a vinaigrette. — 12 years ago

Chris England

9.2

12th bottle of this beauty we can't stop drinking as so good young! @£50 - reviewed before & was a quick bottle last night so I think what I said before captures it well 😁

A proper good Margaux! Dark plummy blackened red. Aroma of plum, blackcurrant & wet stones. Thick intensive balanced smooth jammy blackcurrant, cocoa & plums on palate with med body. Long back fruit finish with little acidity.

Mrs E suggested it's like "bare breasted maidens under a blackberry waterfall!" Who am I to argue 😎😍 — 7 years ago

David Kline

9.2

Sage, nutmeg, allspice, black currant, smoked blackberry and blackened plum with shimmering basalt, cedar and vintage tobacco. Medium mouthfeel with refined tannins, a blood-like iron taste, rich, black cherry and dried cranberry with a gritty, earthen coat. A sprinkle of graphite and nettle in a cedar box. #poderesapaio #bolgheri #italianredwine #rosso #thanksgivingwine #thanksgivingindulgence #thanksgiving — 7 years ago

with Courtney

Tom & Lois Kelly

9.2

2008 Bolghieri Superiore Greppicaia. At its apogee. Earthly. Black cherry. Fruit and acidity in perfect harmony. Paired with blackened filet amazing combination. So smooth. Excellent choice! — 8 years ago

C

9.0

Dark dark color, subtle tannins.... let breathe in decanter. Paired well with blackened mahi fish tacos with chipotle sauce! — 9 years ago

Alex Jones

Marketing/Development Kunni/Westerly Wines

8.9

Puligny like fatness and stone fruit initially and good acid. Some apricot and bruised apple. The alcohol started to take over after two hours and the 15.2% ABV'sdominated. However was great with blackened redfish. — 9 years ago

Kat Collins

9.6

Reddish violet black color with an auburn edge. Nose smells of baked ripe black cherries, creme brûlée, blackened toasted marshmallow. Richly layered and balanced with more baked cherries, burnt sugar, charred plum and slight mocha on the tongue. Mellow and oh so smooth. It's character slowly reveals itself layer by layer, yet leaves a wondering at what exactly that particulate note may be. Truly a complex wine. Their newest vintage of Syrah doesn't even hold a candle compared to this 2012 vintage. — 9 years ago

David Kline

9.1

Blackberry, black cherry, grape Kool-aid, pool water w/ chlorine, black pepper, sage, mint, charred meat aromas foreshadow Blackened beets, tar, licorice root extract, blackberry reduction, graphite, burnt black currant, mint gravy, rye toast. Smoke and fire. Much, much better day two. — 10 years ago

with Courtney

Jodi Holt

9.0

Full flavor. Paired with blackened prime rib. Liked the spice. — 10 years ago

Alyssah Dujanovic

9.5

Very tasteful cab.. I really enjoyed it ,by itself and paired with my blackened chicken.. It's very bold and nice aftertaste — 10 years ago

Antoine Pin

Wine Buyer Kroger/QFC

9.1

Thick, dark yet super easy to drink. Reminds me of Dixie Brewing's Blackened Voodoo. $4 / 89pts — 12 years ago