Riccardo L.

9.0

Great wine. Gran selezione is always a bit underwhelming to me but this one holds its own. — 6 years ago

Craig Chapman

8.9

Nice easy drinking wine on the sweeter side. Paired well with pesto chicken — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

I have a six-pack of this 05. I thought after 10 years in bottle, it would be interesting to check in on its evolution. While tasty, I’ll wait another 8-10 to open another. Even after 2-3 hours in the decanter, it’s still a very young adolescent. On the nose, slightly sour blackberries & dark cherries, dark currants, baked black plum, haunting blue fruits, anise, whiff of spice, steeped tea, dry stones, dry crushed rocks with dry top soil, caramel, vanilla with fresh & dry red florals. The body is thick & full. Tannins are starting to round out. It’s velvety on the palate. The fruits are; bright, fresh & ripe and really show the greatness of the 05 vintage. Dark currants, blackberries, dark cherries, baked black plum, haunting blue fruits, baked strawberries, cherries, raspberries on the long set, dark spice, clay & loamy dry top soil with crushed rocks, dry stones, cigar with ash, graphite, dry stems, slight herbaceous character, mint, used leather, clove, caramel, vanilla, fresh & dry red florals with violets. The round acidity is about perfect. The structure and length are still strong. The balance is in harmony. As for the long finish, it’s lush, ruby, rich and well polished. Photos of; Chateau Brane Cantenac, large wood vats, Henri Lurton and Estate vines. Producer notes and history...Chateau Brane Cantenac began in the early 17th century. At the time, the estate was known as Domaine Guilhem Hosten. Even that far back, wine was produced from the property. In fact, the wine was so highly regarded it was one of the more expensive wines in Bordeaux. It sold for almost as much money as Brane Mouton. This is interesting because of who went on to buy the vineyard in the 1800’s. The Baron of Brane, also known as “Napoleon of the Vineyards”, purchased the Chateau in 1833. At the time of the sale, the estate was called Chateau Gorce-Guy. To get the funds needed to purchase the Margaux vineyard, the Baron sold what is now called Mouton Rothschild, which was at the time of the sale, known as Chateau Brane-Mouton. Not such a good move with hundreds of years in hindsight! In 1838, the Baron renamed property taking his name and the name of the sector where the vineyards were located and called it Chateau Brane Cantenac. The Chateau later passed to the Roy family, who were well-known in the Margaux appellation in those days, as they owned Chateau d’issan. Moving ahead to 1920, the Societe des Grands Crus de France, a group of merchants and growers that owned several chateaux located in the Medoc including; Chateau Margaux, Chateau Giscours, and Chateau Lagrange in St. Julien, purchased Chateau Brane Cantenac. Five years later, M. Recapet and his son-in-law, François Lurton, took over Brane Cantenac along with Chateau Margaux. Lucien Lurton (the son of François Lurton) inherited Brane Cantenac in 1956. Today, the estate is still in the hands of the Lurton family. Brane Cantenac is owned and run by Henri Lurton. After being given the responsibility of managing Brane Cantenac, it was under the direction of Henri Lurton that large portions of the vineyard were replanted. Vine densities were increased, the drainage systems were improved and the plantings were also, slowly changed. The vineyard of Brane Cantenac is planted to 55% Cabernet Sauvignon, 40% Merlot, 4.5% Cabernet Franc and .5% Carmenere. Carmenere was used for the first time in the 2011 vintage. The only other Chateau I know that still uses Carmenere is Clerc Milon. The 75 hectare Left Bank vineyard of Brane Cantenac is essentially unchanged since it earned Second Growth status in the 1855 Classification. At least that is the case with the 45 hectares used to produce the Grand Vin of Brane Cantenac. Those 45 hectares are planted surrounding the Chateau. Those vines are located just in front of the Cantenac plateau and are the best terroir that Brane Cantenac owns. They have other parcels, which are further inland and much of those grapes are placed into their second wine, Le Baron de Brane. Those additional hectares can be divided into 3 main sections. Behind the Chateau, they have 15 hectares of vines on gravel and sand, 10 hectares across the road with sand, gravel and iron and a 13 hectare parcel with gravel called Notton, which is used for their second wine. The vineyard is planted to a vine density that ranges from 6,666 vines per hectare on the plateau and up to 8,000 vines per hectare for the vines located behind chateau, in their sandier soils. The higher levels of vine density are always found in the newer plantings. The terroir of Brane Cantenac consists of deep gravel, sand and clay soil. Experiments in the vineyards are currently looking at becoming more organic in their vineyard management. Today, more than 25% of Brane Cantenac is farmed using organic farming techniques. It is expected that over time, the amount of hectares farmed with organic methods will be increased. Brane Cantenac has gone through 2 relatively recent modernization’s in 1999, when they added began adding the first of their smaller vats to allow for parcel by parcel vinification and then again in 2015 when they completed a much more complete renovation of their cellars and vat rooms. While Brane Cantenac is a traditional producer, they are no stranger to technology as they were one of the first estates to embrace optical grape sorting machines. In very wet vintages, they can also use reverse osmosis. To produce the wine of Chateau Brane Cantenac, the wine is vinified in a combination of temperature controlled, traditional, 22 oak vats, 18 concrete tanks and 20 stainless steel vats that vary in size from 40 hectoliters all the way up to 200 hectoliters, which allows for parcel by parcel vinification. 40% of the fermentation takes place in the oak vats. The oldest vines are vinified in vats that are selected to allow for separate parcel by parcel vinification. The younger vines are vinified more often together in the same vats. However, the Carmenere is entirely micro-vinified, meaning that those grapes were completely vinified in barrel, using micro-vinification techniques. This can also happen because the amount of grapes produced is so small. Some vats can be co-inoculated, meaning they go through alcoholic fermentation and malolactic fermentation simultaneously. At Chateau Brane Cantenac, malolactic fermentation takes place in a combination of French oak tanks and barrels. The wine of Brane Cantenac is aged in an average of 60% new, French oak barrels for 18 months before bottling. The initial 2 months of aging is done with the wine on its lees, which adds more depth to the wine. There second wine is Le Baron de Brane. Le Baron de Brane is not new. In fact, previously, the second wine went under the name of Chateau Notton, which took its name from one of the main parcels where the grapes were planted. During the late 1950’s and into the 1960’s, having a second wine was important as the estate declassified 3 vintages, due to extremely poor, weather conditions in 1956, 1960 and 1963. Production of Chateau Brane Cantenac is about 11,000 cases per year. — 8 years ago

Ron Siegel

9.2

This was still very fresh at 55 yrs showing soft red fruits, violets, truffle, tobacco and spice. I liked this more than the 64 Lafite. — 9 years ago

Florian Feder

9.1

Ain't that bad — 9 years ago

Cecilia Garza

9.0

Love it! And I love Miranda Lambert! Good, smooth and fruity. Delicious — 10 years ago

Paul Stefani

9.4

This is everything I expected and more. Worth every dollar.
Dark and lush black current, intense dark chocolate, fine tannins and smooth finish. Paired fantastic with grilled t bones and a Gorgonzola and pear salad. — 11 years ago

Michael Dorman

10

Some damn fine Bordeaux - circa 2000 — 11 years ago

Adam Stuzen

9.0

Under $6. Hellz yeah!! — 12 years ago

with Amanda

Jordi Pazo

9.0

Vila. Tast 1989-2019: 30 anys d'Història del Priorat Modern. 55% Garnatxa, 30% CS, 10% Carinyena, 5% Syrah. 45,00.
06.05.19 — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Love this Rostaing Syrah created from 12 or 13 different vineyards. The style encompasses everything thing I love about Northern Rhône. At $50-$55, their 2010 vintage of Ampodium pushes quality close to their much more expensive single vineyard bottling for a 1/3 of the price.

It’s round and elegant. Lightly roasted, creamy dark fruits, used expresso grounds, savory meats, just a touch of bacon fat, soft, understated minerals, dry top soil with dark withering & fresh dark florals. The round and beautiful. The finish glides over the palate with persistence and puts a smile on your face. It was a magnificat pair with my Short Ribs and Yukon Gold Horseradish Potato Purée.

— 7 years ago

with Christina and James

Chris England

9.2

🎅 Advent 📆 Day 0️⃣1️⃣

Here we go 🎉 Ho Ho Ho - Mrs E kicked off the 25 days with a lovely £55 halfy 👍 Santa says “Some nice ripe juicy plums in here 😉 I like my juicy plums 😁”

91-92 with potential

🍷 Opaque ruby

👃 Ripe dark plummy jam through soft oak & minerals w/ touch of blackberry, dark cherry & cocoa

👄 Med++ body of rich blackcurrant & dark plum w/ dry rock minerals, liquorice & mocha

🎯 Long dark fruit minerally liquorice cocoa jingle all the way ⛄️ — 8 years ago

Lars Miller

9.4

Very complex. Apricot shines through. Tastes of baked cake. Forward, but not too flowery. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

3000th post. 🎉 On the nose; sweet, lush; black cassis, liqueur notes, sweet tarry notes, rich, lush; blackberries, dark cherries, black plum, plum, caramel, mocha, caramel, baking spices, warm, moist, rich, dark soils and fresh dark florals. The body is M and the tannins are round and soft. She is a beauty. Ripe, rich; blackberries, black plum, plum, dark cherries, black raspberries & poached strawberries. liqueur notes, sweet tarry notes, dark chocolate, mocha, caramel, baking spices, menthol, warm, moist dark earth, soft leather, dry rock powder, sweet black tea, fresh violets, dark, red florals, perfect round acidity and a rich, round, elegant fruit driven finish that last and lasts. Photos of; Clos E'Lgise and estate vines, signage, Helen Garcin-Leveque and her husband Patrice Leveque and their barrel cellar. Producer history and notes...Clos L’Eglise is one of the older chateaux in Pomerol dating back to the 18th century. The same time the farmhouse that is still in use was constructed. At the time, Chateau Clos L’Eglise was a larger estate. It once had been apart of the Gombaude Guillot. Eventually the estate was split in half. On one side of the street, you had Chateau Clos l’Eglise; which was owned by the Rouchut family. Across the street sat Chateau Clos l’Eglise-Clinet, which was owned by the Mauleon family. After awhile, Clos l’Eglise Clinet eventually changed its name to Chateau l’Eglise Clinet which also simultaneously gave birth to what we know today as Clos L’Eglise. While the wines are now produced by Helene Garcin that was not always the case with Clos L’Eglise. At one point, the estate produced wines under a leasing arrangement held by the Rouchut family. The modern era of Clos L’Eglise began in 1975, when the property facilities were all redesigned and modernized by the Moreau family. The Moreau’s also owned Chateau Plince. The old, non temperature controlled wood tanks were replaced by stainless steel. The vineyards were also expanded. Instead of buying more vines, the owners simply planted land that was being used as a pasture. Imagine now, Pomerol land being used to feed cattle. In the past, the property was planted with a much larger percentage of Cabernet Sauvignon, near 20%. All the Cabernet Sauvignon vines were eventually ripped out and replaced by Merlot. The next step of it's evolution took place in 1997 when the Right Bank estate was sold to Sylvaine Garcin Cathiard by the Moreau family. If the Cathiard name sounds family, she is the sister of Daniel Cathiard, the owner of Chateau Smith Haut Lafitte. The sale set a new benchmark price for Pomerol when it sold for 12 million Euros! Today that price would be laughable! Prior to 2000, that was considered a huge price for Pomerol. Further investment was needed to replace the aging concrete vats and again modernize the facilities. In fact, the first vintage of Clos L’Eglise made by Helene Garcin was produced at Haut Bergey in Pessac Leognan. Helene Garcin also manages two estates in St. Emilion, Chateau Barde Haut, Chateau Poesia (Mendoza, Argentina) and Branon, which is situated in Pessac Leognan. Helene Garcin was put in charge of the property. She hired Michel Rolland as a consultant and a complete renovation of the facilities took place. Michel Rolland was eventually replaced by Alain Raynaud. Starting with the 2015 vintage, Thomas Duclos recently replaced Alain as the consultant. Their property is nearly 6 hectares. L’Eglise soils are rich clay, gravel and iron. It's located on a sloping hill near Chateau Clinet, Chateau L’Eglise Clinet and Chateau Trotanoy. Clos L’Eglise is planted to 80% Merlot and 20% Cabernet Franc. On average, the vines are 35 years of age. There is one old parcel of Cabernet Franc that was planted in the 1940’s. Vinification of Clos L’Eglise takes place in 55 hectoliter, insulated, stainless steel tanks. The new steel tanks replaced the oak vats in 2012. Malolactic fermentation takes place in barrel. Clos L’Eglise is aged in 100% new French oak for between 16 and 18 months. The property also has a second wine, Esprit de L’Eglise. On average, about 1,200 cases of Clos L’Eglise are produced every year. — 8 years ago

Matt Trader

9.1

Beautiful Grand Cru Champagne from Lallier. 55% PN from Ay, and 45% Chardonnay from Côte des Blanc, 8g/I dosage. Shows nice balance of acidity and elegant, creamy bubbles. Medium plus toast to the nose, and lemon oil, white pepper, fresh apricot and peach compote, and créme fresh, with a citric crisp finish. This one will see some great aging, but it's pretty darn tasty now. — 9 years ago

Adam Shain

9.0

Very Smooth — 10 years ago

with Kate

Jordi Pazo

9.0

Vila. Copa.
21.05.15 — 11 years ago

Justin Dahlem

9.0

Great dry red, especially at $8. — 11 years ago

Antoine Pin

Wine Buyer Kroger/QFC

10

The BEST Chateauneuf-du-Pape producer EVER! Bar-none. Must try! #31 or 36 on @Garyvee's 101 Wine @DomaineduBanner $55 / 97pts — 12 years ago

Chris England

9.4

A new upcoming Chilean icon blend @ £100-£120 that’s becoming a favourite of mine 😍 Did you know they play relaxing music to the wine in the barrel whilst it develops 💗 I reviewed the 2012 a few weeks back 😉 and can’t wait for 2013 to come out! I’ve still not tried their first 2010 release ... yet

📍 Vina VIK 2011

🏵 94 points w/ much more potential 👍

🍇 55% Cabernet Sauvignon, 29% Carmenere, 7% Cabernet Franc, 5% Merlot & 4% Syrah 😍

🍷Opaque blackened ruby

👃 Chocolatey spicy rich blackcurrant & dark plum w/ soft oak, vanilla, blackberry, raspberry, dark cherry, wet leaves, herbs, a hint of purple flower, blueberry & minerals

👄 Full body of rich silky intense but balanced black fruits in oozy melted chocolate & creamy blueberry w/ a raspberry liquorice backbone in fine rock minerals

🎯 Long black fruit, raspberry, touch dry mineral & cocoa linger w/ a lasting purple teeth stain 😁 — 7 years ago

Michael gayle

9.0

Love it. Especially for the price! 55 degrees and decanter. I know, I know. Decanter white wine. Decanting never hurts good wine! — 7 years ago

Sipping Fine Wine

9.3

Located on the outskirts of the medieval town of Saint-Emilion, at the southern foot of the slope. A blend of 55% Merlot, 40% Cabernet Franc, & 5% Cabernet Sauvignon, a lower Merlot blend (normally 70% in Saint-Emilion) allowing more for Cab Franc, enhanced by the warm soil. Wonderful, complex a Gem! Perfect now! Subtle fruit aromas accompanied by cedar & spice. The palate shows fresh ripe berry fruits, cacao and espresso notes. Well balanced, perfect tannins, a joy to drink. Tasting Sample. — 8 years ago

Daniel P. Drake

9.5

It is Friday night and what better way to celebrate the start of the weekend then with a Bordeaux. I can't think of one. This 2012 Château Smith Haut Lafitte is a fine example of what I have come to love about Bordeaux. The blend is 55% Cabernet Sauvignon, 40% Merlot, 4% Cabernet Franc and 1% Petit Verdot.

The nose has that rich black fruit of black plum, black cherry, blueberry, black currant, a touch of strawberry, violet, black pepper, sweet tobacco leaf, graphite and some nice soil.

Upon entry onto the palate there is a smooth creamy sweetness, black cherry, blackberry, blueberry, black currant, tobacco, spice, graphite and a rich earthy soil.

The wine is full has a full body mouth feel, a medium + fresh acidity with medium + round mouth coating tannins that transitions right into a long lasting finish. My kind of Bordeaux setting up a start to an expected beautiful weekend. Please enjoy yourselves this weekend and be safe. Nostrovia! 🍷🍷🍷🍷 — 8 years ago

Chris England

9.3

Been on my wish list to try this wine a while now 👌 @ £62 this didn't disappoint 👍

Great young 92-93 & not as tannic as I expected but will age into a beauty 94-96 me thinks 😍 Give a good decant 3+ hrs

🍇 55% Cab S, 25% Mer, 18% Cab F & 2% Pet V

🍷 Deep opaque ruby

👃 Ripe mocha infused spiced plum & sweet blackcurrant w/ smokey herby earthy tones

👄 Med-Full bodied smooth plump sweet blackcurrant & chewy plum w/ mocha tones & fine tannins

🎯 Long dark fruit mocha super stain — 9 years ago

Al Shikoh

9.4

Deep ruby color. Expressive nose of blackberries, blackcurrant, dark chocolate, and vanilla. Juicy dark fruit on the palate with oak spice and nice tannic texture. Probably drinking near or at its peak right now. Blend of 91% Cabernet Sauvignon, 8% Cabernet Franc, and 1% Petite Verdot with 80% of the fruit coming from the To Kalon Vineyard. Aged 28 months in 55% new French oak. — 9 years ago

with Kelly

David L

9.2

10' Matthiasson Red Blend . When I visited the old farmhouse a few years back I wrote down the blend...55% Merlot 35% CB & the rest of it? A rare sighting these days of 13.1% ALC.
After trying this wine a few years back, I thought it needed a bit of time.
I decanted for two hours . Color-Dark red brick. Nose- Black olives, violets. Palate- Wow this is nothing like I remembered it. Ripe black fruits(cherries, black plums). Black tea, dark chocolate, mint, herbs. All these flavors with a supple punch to it. There's no need to wait that much longer before drinking this . Very enjoyable bottle. — 9 years ago

JKT

8.9

Fruit forward. Hot on palate and finish. Private JL tasting 7/14/16. $55. — 9 years ago

Lewis Chester

9.5

1958 Giacomo Conterno Monfortino: from Jay. This was the Ying to the Mascarello's Yang. Lovely rich ruby colour with virtually no bricking on the edge. The nose developed over the course of 15 to 20 mins in the glass. Unlike the Mascarello that was shedding perfume from the moment it hit the glass, the Monfortino needed more air before becoming less brooding. Dark fruits on the nose. Purple plums, black cherries, some forest floor, light tobacco as well as some floral elements prevailed. The palette was a reflection of the nose so no surprises. The fruit was far from dried out and this particular bottle still had plenty of life left in it but from my recent experience this is the exception rather than the rule. I have had around 10 bottles of old Monfortino ('55 / '58 / and '61) over the last year and the bottle variation, as you would expect, is tremendous with the majority of them past their prime. The finish was strong and in keeping with the rest of the package with reasonable length and quality. Drink now. 95/100.

— 10 years ago

Brett Vanderbrook

9.0

2013 vintage, which wasn't an option. Lemon and wet stone on the nose. More fruit/less acid on the palate. Kind of a candied lemon peel quality with a little zippiness. Not bad at all for a $10 bottle! — 11 years ago

Andrew Lampasone

Owner Wine Watch Selections

9.4

1990 wild herbs fresh earth very complex array on the nose still some fruit menthol camphor smooth and silky texture some tannins still here lovely freshness. Most excellent 55 cab cf mr the rest 1998 a greatrightbank so Palmer jas a lot of merlot more than Antofagasta the classified growths similar nose fresh herbsandrhat month camphor smooth and another all and earthy soft tannins finish 40excellent +. 2010 currant and red cherry fruit with sweet tobacco spice a gravelly mineral note big and chewy with an earthy musty note but lots of everything structured and fresh finish 50+ most excellent+ — 13 years ago