Robert Ahlstrom

9.3

Deep inky brick, slow dark legs, plums and chocolate, subtle tannins and beautiful mouthfeel, love a great Pomerol Merlot! — 4 months ago

Alessandro Dalle Carbonare

9.4

Lacking finesse on the closing but overall a very nice wine — 5 months ago

Pooneet K

9.1

Nice but not amazing. For $40 would probably skip. Decanted 5 hours. Air was necessary - can believe this would be better in a few years but meh. Tannins are quite balanced, surprisingly so. Overall the nose is a bit muted but air helped. Nice dark fruit. Could use a smidge more acid. Nice pairing with a delicious wagyu tomahawk. — 6 months ago

Austin Hohnke

9.0

Very enjoyable left bank bottling for $35 on the shelf, if not pretty closed. Decanted for 2+ hours and was just starting to reveal itself, still somewhat shy after 4+. Blackberry, stewed mulberry, earth, coffee grounds, garden, and spice. Not overly ripe or concentrated with a subtle bitter balance. Curious to see what day 2 is like. Good value candidate for cellaring though I wouldn’t hate a bit more acidity. — 7 months ago

Ron Siegel

9.4

Great vintage for this PR. Lots of red fruits, soaring spice showing beautiful purity & finesse. — 3 years ago

Ted

9.3

Nothing like watching MAC Football on a Wednesday night. Warm cherry pie and fresh earth. — 5 years ago

with Jeni

Jol

9.0

Bon nez et finesse — 4 months ago

Lee Pitofsky

9.6

Of extreme rarity, the mythical and cult-like wines of Prieure Roch really do show such singularity. Grand Cru Clos Vougeot, with vines planted as far back as 1929 and situated in what is a coveted sub-section “terroir royal,” is perhaps their best wine along with Clos de Beze. 2007 is showing superbly, combining the elegance of the vintage with the power of the site with captivatingly complex aromatics and a juicy, earthy and floral mineral inflicted core and a finish that keeps on going. This was simply magical after some air. Special wine. — 5 months ago

Reed H Whitman

9.5

Delish with dinner at a great historic place. — 6 months ago

Ivor

9.1

Merlot dominated LdP offering creamy lush fruits, good freshness and tertiary notes shining through now. Wine gained complexity and length over the past 2 years. — 8 months ago

Stefan Dolhain

9.0

2018 vintage. — 10 months ago

Neal Ferry

9.0

Very nice, a bit of pepper — 4 years ago

with TwiLea

Ron Siegel

9.2

This was elegant & floral with good spice showing notes of cherry, dried herbs & rose petal, — 5 years ago

Randy Fillingim

9.0

30 years old and still bringing it. Drank with my blushing bride of 51 years on Valentine’s Day. It was a good choice. Both. — 5 months ago

Andrew Cullimore

9.1

Medium ruby , thin slightly pink ruby rim . Quite dark fruit with cassis , blackberry , grafite . On the palate quite ripe and juicy , but with good balance , slightly gritty but ripe tannins , good cassis tinged , grafite finish . Overall this shows well , with good density and juiciness , sweet but importantly with a very balanced , refreshing personality. Enjoyable now , fruit forward , but no doubt can age well over the next 10 years. Enjoyable and moreish . — 5 months ago

MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

9.2

High tannin. Lots of red fruit. Long finish — 6 months ago

Alberto Cdm

9.4

Meglio la 2020 — 8 months ago

WC Fields

9.2

Beautiful color. Fresh, bright, juicy with nice acid. Red berries, flower petals, mulberry, little bit of forest floor and crushed rocks. Always had a good bottle from this producer. — 8 months ago

Magdalena Gjefle

9.2

Cranberries, hint of violet, straw, in the beginning sour raspberries — 5 years ago

Mauricio Carvalho

9.1

There are years where the fickleness of the weather prevent the even ripening of all the grapes on the bunches, and as the grapes cannot be harvested before the stems themselves fully ripen, on these years any extra ripe grapes will detach themselves from the stem while on the “table de tri”(sorting table). Since the traditional Burgundy vinification methods require the grapes to be fermented “entière” (in whole bunches) the loose berries are not used, despite being wonderfully ripe. — 5 years ago