Rajiv Ayyangar

9.6

Slightly cloudy, dull. Medium ruby-red to a red rim. Elevated intensity nose, clean and mid-development (still a bit primary).
Turbulent and classically complex nose. Animal fur (suggesting Brettanomyces). Bruised apple skins and figs (suggesting acetaldehyde / slight oxidation), a combination of ripe black cherry, strawberry preserves, and dark plum and cassis (mostly black with some red fruits suggesting millerandage/variable ripening or a blend—in this case both a blend of 60% Grenache, which has variable ripening, and some cab, Carignan, Merlot, and Syrah, contributing dark fruits). Significant aging in Nerw Oak which presents as baking spices, medium-roast coffee, roasted nuts, and dark chocolate. A lack of dill notes and the well-melded maillard character suggest French / European oak rather than American oak [This is correct - 100% new French barriques]. There’s fresh turned earth on this, and slight savory tobacco tones from age, but overall it’s still relatively strong in primary fruit. The nose is highly complex, and can develop further. 

In the mouth this is (by all accounts), textbook Priorat:
Full-bodied, with high alcohol, around 14% [close - 14.5%]. Elevated acidity, strong and mostly tartaric (possibly acidified, but done so tastefully). Medium tannins— rounded, softened coffee-ground-like, felt all over the mouth (oak-influenced tannins for sure). The finish is long, finishing with dark fruit and bitter-chocolate tannins. Midpalate this shows extremely deep fruit, dark and open, with just a hint of savory stewed bell pepper (suggesting pyrazines from the Cabernet/Merlot). Roasted nuts, strawberry jam, savory animal fur, bruised-apple / sweet cider, and fresh turned earth round out a muscular yet poised palate. If you could dress Nijinsky in Vantablack and pour him into a glass, it would taste something like this.  — 10 years ago

with Tim and Cindy

Matt Trader

9.3

Smooth, elegant and transcendent! Smokey vanilla and supple, juicy grape fruits, baking spice, caramel, and a roasted nuttiness. This XO is supurb! Would be great with or poured on a creme brulee desert, or what I had it with, which was a mixture of soft cheeses! — 10 years ago

Kevin Yen

9.6

2014/3/22@xiaofei home party — 12 years ago

Kevin Yen

9.5

2013/5@hangzhou ausino by second — 12 years ago

Charles Antin

Senior Wine Specialist/Auctioneer Zachys

9.6

A personal favorite. Pure Maillard meat. — 10 years ago

with Sylvia

Tim Stein

9.0

Deep rich flavour with a great mouth feel. Just under 7 yrs old but with the maturity of a 15-20 yr old crafted blind. Definite oak cast foundation with hints of cinnamon, dark chocolate, deep red fruits, and sweet tobacco flavours, all with a touch of the sea. As the label suggests, this deep and flavourful combo of Sangiovese and Cabernet Sauvignon (85/15 respectively) will beautifully compliment the deep flavour of any cream, broth, or tomato sauce based on the Maillard reaction (fond) of sautéed meats or vegetables. Highly recommend. — 11 years ago

with Ryan