Jay Kline

9.4

My notes on this from May of 2017 still apply. Popped and poured. Drank well over two days. Immediately this wine impresses visually. Sure, the color is an expected deep garnet but what's most striking is the fact that it's never completely opaque at the core. You can just barely get the faintest amount of light to see through it. It's quite beautiful, really. The nose is initially a bit reticent but a few minutes of air in the glass does the trick and then it really begins to show off the most lovely perfume of mixed red and dark fruit; so fresh and pure with just a flash of garrigue. No perceptible heat on the nose. On the palate it's a veritable wonder of berries, Rainier cherries, black berry liqueur, and just a touch of fine white pepper. The body is perfectly proportioned and the finish lasts for over 30 seconds. In summary, this is an incredibly balanced 2010 CdP that is already hitting its prime. Personally, I felt it was really at its very best about two hours in which leaves me to believe it should be a great pop and pour for the next couple of years and potentially has the balance to be great for longer. That being said, there is no need to decant, just pull the cork, pour and enjoy the evolution in the glass. The hard part is allowing it to last for two hours and longer. It should be noted that this is dangerously quaffable wine and it wouldn't be hard to take the whole thing to the head. Might as well drink these sooner than later as I'm always a bit wary of CdP much beyond the 10 year mark, where I tend so find many of them fall apart on the palate. Perhaps others with more experience in the long-term ageing of CdP can chime in though. Absurd value at $30.

As a side note, this paired very nicely with pan fried pork savory bacon wrapped filet mignon. — 8 years ago

Brandon Granier

8.9

The bead is fine and delicate on this medium/medium+ bodied sparkling chenin with persistent minerality from start to finish. Orchard fruits and enough RS to balance out the mild spices of Louisiana cuisine. Worked wonders with fried green tomatoes, ravigote and oyster po' boy. — 10 years ago

Elaine Thap

9.0

Easy drinking on its own, but I imagine it being amazing with some fried food goodness. Malty with young pine notes. Cool design — 10 years ago

Elena Mercado

9.0

I only wish I could've enjoyed this with fried chicken the way the masterminds at Dirty & Rowdy intended. A bouquet that is simultaneously wild and refined, loaded with fresh pear, white tea, lime custard and even a faint crème de menthe is evolving into something new in the decanter every second. So enjoyable 👌🏼 — 11 years ago

with Jeremy

Mark Lindzy

8.9

Bubbles and fried birds * From last weekend. — 11 years ago

Evan Manka

9.1

Would go great with fried seafood — 11 years ago

Sarah O'Kelley

10

I agree w the salt & minerality calls on this beautiful wine. Also excellent w fried chicken! — 11 years ago

Jeff Burrows

9.4

this wine wants food! exceptional w/ Dirty & Rowdy approved fried chicken. yum! — 12 years ago

Michele Smith

Sommelier/Wine Director Brooklyn Fare

9.9

Fino like in character but completely fresh. So salty! Great to drink with fried oysters, fried sardines, fried anything. — 13 years ago

Neil Cornish

9.0

Deliciously saline and mineral infused. Perfect with fried boudin at Cochon — 8 years ago

with Mic

Kacie Lyn

9.0

Beautifully overpowered by my fried clams. Clean, crispy, slight mineral citrus. — 9 years ago

Tony Bubbles

9.1

Picked this up at Vino Carta to have with fried chicken — 9 years ago

Young Bock Lee

9.3

NV. Intense aromas of ripen cherry, strawberries, hint of minerality and bread yeast on the nose. Dry, Med body, high acid, med p intensity, med finish, tight bubbles, striking acidity on the first palate followed by red cherry and fresh strawberry flavors. Drunk with mixed raw& sea food from galipoli, linguine with tuna and basil, fried squid. Good apprentif / food wine. Good value. 12% abv. — 10 years ago

Chris Hogan

9.3

My favorite fried chicken partner ! — 10 years ago

Joergen Nyholm

9.2

Vintage 2003.
Nice rounded and velvety but not opulent at all...
A natural deposit has revealed itself over time. Served with a piece of deer with creamy potatoes and fried field mushrooms... — 11 years ago

Sarah Harper

9.2

2004. Great with fried chicken — 11 years ago

Mike Anderson

Owner/Winemaker for MTGA Wines

9.5

Paloma is definitely a benchmark for Napa Merlot and this '07 was a ringing endorsement of that. Rich black fruit, plenty of smooth tannins hanging around and it kicked ass with the deep fried ham we were cooking up. — 11 years ago

Mark Lindzy

9.3

A lovely Rioja blanco, mostly Viura with a touch of Malvasia and Garnacha Blanca. Raised in 25% new French oak 300L/600L barrels over the winter. Very fresh acidity and bright fruit. Perfect with fried pork cheek and pulpo carpaccio. — 11 years ago

with Josefa and Rebecca

Todd Bostock

8.9

Making nice w fried rice. — 12 years ago

Danny Bristoll

8.9

Salty, high minerality, citrus, high acidity. Great w/ fried chicken. Cuts thru fat. — 13 years ago

Richard Parks III

9.1

Brandy apple juice with corny (fried corn?) bottom/finish. Fire-y gulp, but also crisp, but also old like church sherry? Weeiiirrrdddd and goooood! But weeeeiiiirrrrddddd. — 9 years ago

Andrew Willingham

9.0

Classic Sonoma Chardonnay: bright gold color, medium+ viscosity, lots of oak, white stone fruits, acid. Paired very well with fried oysters. — 9 years ago

with Deborah

Collin Moody

9.3

With fried chicken. — 10 years ago

with Nelson

Marsha Palanci

9.8

Perfect with David Chang's spicy fried chicken . — 10 years ago

Adriana Fabbro

9.0

Nice acid. Delightfully creamy. Paired with fried chicken and grits.
— 11 years ago

Nikita Malhotra

9.2

Finding a wine to pair with my fried pierogis. Always love this 100%viura wine. It's slutty for sure — 11 years ago

Jillian Rogers

9.7

I thought it was a great wine with dinner. We had it with homemade fried chicken, dill buttermilk, green beans. I loved this wine! — 11 years ago

Zachary Sussman

Wine writer PUNCH

9.3

I could sniff the empty bottle all night. Oloroso in bed with Netflix and a plate of fried chicken works wonders on a Thursday. — 11 years ago

Mike Kane

9.4

They're right, excellent with fried chicken. And 40% off during the brunch service. — 12 years ago

Joe Printz

9.7

2007 Chateauneuf die Pape Beauvastel blanc this stunning wine started out with fresh apricot and fennel pollen. It evolved into honeysuckle, bees wax with a white pepper spice. We had it with home fried organic chicken and cream gravy finished with 25 year old sherry vinegar. The wine won. — 12 years ago