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

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

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

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

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

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

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

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

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

Erica Niemann

9.4

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