Mark Rosse

9.4

Side by side with the 1989. Out of the gate this just showed better. Savory, dried herbs, a bit of leather and tar. But by the end the 89 was just better. — 3 days ago

Gilbert Van Hassel

9.5

Great lunch. The coche’s were subserb, the bonneau was limit. — 11 days ago

Jay Kline

9.1

Breaking News: “There have been reports of the death of 2007 CdP’s. It turns out they have been greatly exaggerated.”

Double decanted and enjoyed over the course of two days. Best on Day 2. The 2007 pours a deep garnet with a near opaque core; medium+ viscosity with light staining of the tears. On the nose, the wine is vinous with powerful notes of ripe dark bramble fruit, black pepper, leather, red flowers, stony earth. On the palate, the wine is dry with medium, mostly integrated tannin and medium acid. Confirming the notes from the nose. The finish is long.

This was such a fun wine to drink for many reasons. First and foremost, the company was awesome. Second, I rarely drink Guigal’s CdP as there are other producers from the region that I tend to gravitate towards. And thirdly, I have largely avoided the 2007 vintage because they seemed to be fading fast after coming out of the gate with so much flash and gusto. And yet here we are, in 2024, drinking a “humble” (yet largely traditionally made) CdP from a large(r) negociant and with a lot of air, it’s showing its true quality! Call this exhibit 2007.c.D.p. of why it’s great to have an open mind and be willing to be a life long learner. A wine of surprise for sure. Drink now with extended air and through 2032. — a month ago

Doug Powers

9.4

En Magnum. Dark fruit and garrigue aromas, still somewhat firm and tightly structured, long, lingering finish, firmer than most 1989’CdPs I’ve had in the past 4-5 years, but a very fine older VT!! — 10 days ago

with Monique and Jim

Alessandro Dalle Carbonare

9.9

So velvety and soft. Thus super precise and with a very long goose bumby finish — 4 days ago

Michael Phillips

9.4

Sublime Chateauneuf du Pape.velvety smooth with luscious red and dark fruit. — 18 days ago

Kurt Schuster

8.9

Talk about the perfect wine for the meal. We did local heirloom tomatoes, Barata cheese, and it held its own. Fois gras with caramelized onions. It definitely started to shine. She had the seared pork chop with polenta, and I had the duck trio which consisted of duck breast and homemade duck sausage. Not only the wine hold its own and definitely made the night more memorable. You can never separate the food from the wine.  — 3 days ago

with Denise

Charlie Tapp

9.1

Black fig, garrigues, tobacco and mesquite. — 19 days ago

Neal Krishna Devaraj

9.1

Quite fruit forward. In Bavaria — 2 days ago

Alan Snitow

9.2

Mine. Good bottle. — 8 days ago