Boris Mathiszik

9.2

13 year old blend from the Beira Atlantico region. Just beautiful. Smooth and soft, but still very aromatic. — 8 years ago

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

Matt Trader

9.3

Finally! Barolo at last. Nothing is like Nebiolo from Barolo in the glass, especially one that has had time to mature. The color wants to say, "I'm mature Burgundy!", but the rest of the wine says otherwise.
The nose is unique, with the unmistakable aroma of fresh rose petals, followed by cigar ash, red apple skin, wet pine needles, and tar.
This wine was decanted for 4 hours before consumed, and the tannins were as gripping as if I just opened it and poured it. The juice exhibited notes of sour dark cherries, raspberry tart, black tea, rose water, bay leaf, and a faint smoke tinge, all stretched out evenly through the lingering finish. Twas a true treat, and yet this puppy could have laid down to rest for another 15 years, still singing of its youth.
I paired this with what I made for dinner: Pan seared Bison Loin, with a cognac shallot sauce, and sautéed mushrooms, with steamed kale and garlic cloves.
Perfection.

$49.99 — 10 years ago

Phil Kessling

8.9

2006, Cantine Madonna Delle Grazie, Bauccio Aglianico del Vulture. Stewed black fruit, dried currants and figs. This bottle was smoother with well integrated tannins. Big, bold and intense; everything I like in an aged Aglianico. Paired well with a pan seared ribeye. Last bottle, sad. — 11 years ago

Felipe Ferreiro

Sommelier/Wine Director Restaurante Las Rias Bajas

9.0

Capa y densidad alta, en nariz potente mucho alcohol, cacao, café fruta negra madura y pan tostado. En boca gran entrada, paso potente, regaliz negro, final tostado largo y agradable , buen peso... — 11 years ago

Kai Chang

9.6

Tried this for the first time at the Vancouver International Wine Festival, I had such a great memory with this wine. It hits you with a fully oak filled fruity and substantial aroma of blackcurrant, blackberry, plum, cigar, caramel, vanilla and a little breadiness. Burst of energetic fruit flavours supported by its vibrant acidity and smooth yet chewy tannin goes into long a fulfilling finish. Still young, still a lot of potential.. Thanks to my wife for a great dinner of pan seared beef shank steak. — 11 years ago

Liz Ball

9.8

Liz had this 11 years ago

with Brady

Matt Conlin

8.9

Paired with pan fried haddock, awesome! — 12 years ago

Gilles de Chambure

Master Sommelier & Educator

9.7

first vintage of Riesling in Pan de Azucar high peak on the coast only 253 tasting note by Miguel Reyes superb balance of ripeness late harvest and minerality of granite ssoild — 12 years ago

Ardis Burst

9.0

Slightly fruity aroma but nice and dry. Served with scallops and also used to deglaze the pan. — 8 years ago

Elise Marie

9.0

Strawberry — 8 years ago

Peter Wassam

9.2

Smell like a fleurie. But also cedars with some pan drippings. Raspberry, watermelon, fig, black cherry. Oozes freshness, perfectly woven interplay of acid/body/tannin. Light to medium body but loads of freshness and a beautiful touch in the cellar. — 9 years ago

Petra

9.2

Gorgeous Italian Chardonnay. Very complex with tones of rich almond, honey and oak. — 10 years ago

Felipe Ferreiro

Sommelier/Wine Director Restaurante Las Rias Bajas

9.0

Oro pajizo, presenta sedimento, en nariz muy buena potencia, manzana, membrillo, fondo floral, mantequilla y pan tostado. En boca buena entrada, paso elegante, frutal y denso, final potente, mineral .... Para seguirlo, buen vino. — 10 years ago

Erik McLaughlin

Vice President Seven Hills Winery

9.4

I am legitimately stunned how well this wine goes with pan seared salmon, despite how "big" it is. — 11 years ago

Felipe Ferreiro

Sommelier/Wine Director Restaurante Las Rias Bajas

9.3

Capa alta densidad alta, en nariz fruta negra muy madura, ahumados y pan tostado. En boca muy buena entrada , peso densidad y gran final...☺️☺️☺️ — 11 years ago

Alex Gaynor

8.9

I wanted a buttery Chardonnay. This is that. I am extremely pleased by the straightforwardness of the label. It gets a lot of points for existing and telling me what it is. I am sort of bored and alone so I am barely enjoying this wine, but that is not the wine's fault. I drank half a glass and am about to use the the rest in a pan sauce. I'm sautéing a piece of cod, a marginally enjoyable fish. It is not fair of me to be experiencing this wine in the stultifying way that I am. The taste lives up to the description, and there is only a slight giveaway that the wine is chipped. It was twelve dollars, so I don't care. Thank you. — 11 years ago

Lourdes Arena

9.2

Yea. This is good. So many notes! Just need the perfect pairing like pan seared sardines or something....................:😎 — 12 years ago

Christopher Nicolas

9.5

This wine is so good. It has a pretty strong herbal flavor which is just how I like it. Drank this wine in the kitchen over a weekday dinner of pan-seared tilapia, rice pilaf, and sautéed spinach. Went really well. — 12 years ago

Laura Skaf

9.9

Sette bella — 14 years ago

Ken Z

9.0

Drank 5/26/28

#steakandclaret night. Paired nicely with a pan seared ribeye.

This is another Chateau owned by the makers of Chateau Dalem.

Nose of plums and black cherry start to reveal some earth and graphite notes with time in the decanter. Palate with more red fruits. After a couple of hours more mocha flavors emerge. Medium, well integrated tannins and a relatively long finish in the 40 second range. Like many of the '15's I've had, you can drink now for primary fruit, or age a few years. Nice, but I do prefer the Chateau Dalem for a few more dollars.

3/21/8/4/4 +50 = 90 pts — 8 years ago

Noah Michael

8.9

Great on its own. Let it sit open for 30 minutes or so. Pairs AMAZINGLY with a pan-seared Ribeye Cap. — 9 years ago

Austin Beeman

9.4

Out of control. Halfway between a dry red and a port. Black raspberry pie filing complete with burnt crust and little melted bits on the bottom of the pan. A hedonistic wine. $100 retail. — 10 years ago

with Barbara, Laura and 2 others

Phil Kessling

9.0

2013, Benito Santos, Igrexario De Saiar, Albarino. I really like Benito Santos wines. Golden yellow: tart apples, citrus, minerality, salinity. Everything that I want with pan seared white fish. — 10 years ago

Somm David T

Independent Sommelier/Wine Educator

8.9

Nose is a little barnyard. Blackberries, stewed black plums, some blueberries and creamy raspberries, tarry, black licorice, black wet earth, grilled meat, iron pan and expresso roast. Tannins are still slightly grainy. Nice structure and acidity. Check it again in 5-8 years. — 10 years ago

Patrick Dorn

9.0

I really enjoyed the wine. I paired it with a homemade tortilla soup and pan seared pork chops with jalapeños seasoned simply with salt, pepper and cumin and the wine was the finishing touch. Vintage 2012. — 11 years ago

Felipe Ferreiro

Sommelier/Wine Director Restaurante Las Rias Bajas

8.9

Gran nariz frutas rojas y cacaos, pan tostado. En boca entrada frutal elegancia y un final equilibrado rico y largo, gran rcp. — 11 years ago

with ja and ja

Steve Stumpf

8.9

2009 Melet Ross Toscano served with pan braised ribeyes. Cherries, briny, rich fruit. Young. I zit Sangio? — 11 years ago

George Hesse

10

Had at Five Sails in Pan Pacific Hotel in Vancouver. Best Sauvignon Blanc so far. Better than Honig. — 12 years ago

with Jennifer

Doug Markle

9.9

2012 spindrift pinot Gris -pears to grapefruit nose, crisp mouth, lingers with a lemon rind finish. 90-91 great with pan seared salmon — 13 years ago