Ming L

9.7

The 3rd and final bottle of the 11’ vintage (a underestimated vintage IMO), and it keeps getting better. The slight green note from the previous 2 bottles is no longer present. At a great place now. While it does not have the usual richness and power, it’s impeccably balanced, fresh, seamless, and graceful, which is preferable to me.

And I can’t thinking of a better bottle to pair with Pekin duck.

Almost perfect!

— 4 years ago

LM Segal

9.4

Distinctive nose of dried pine forest and loamy earth. Rich, kirsch and silky red fruit. Asian spice, white pepper. So long and smoooth. No more edges but sense this can go a long time more. — 5 years ago

Dr. Owen Bargreen

9.5

The 2008 R. Lopez Heredia ‘Vina Tondonia Reserva’ Rioja is a marvelous effort from this challenging vintage in La Rioja. The wine is a complex blend of Tempranillo (75%), and Garnacho (15%), with Graciano and Mazuelo (5%) that was aged for six years before bottling. The wine is might be showing a bit more depth and concentration than the ’07 bottling while the ’07 is slightly more geared towards finesse. Deep white truffle and wild blackberry notes combine with shades of cinnamon, orange rind and sour kirsch on this gorgeous bouquet. The palate is wonderfully viscous and concentrated. Layers of sour red and ark fruits collide with minerals, smoky terroir and shades of blood orange zest and peat moss on this simply gorgeous palate. Rich and layered, yet having a sterling sense of tension, this magical new wine will cellar well for at least another fifteen years. Drink 2020-2038- 95 — 5 years ago

Scorewine

Wine writer http://www.israelwines.co.il

9.2

Chateau D’Ampuis is a delight across vintages.
The 2006 vintage is really superb! The wine is smooth and elegant, and seems to be all about balance and complexity.
At 14 the wine is rich and vivid and all the pieces just fall in place.
The nose is enchanting with notes of black fruit, earthiness, barnyard, chocolate, a touch of violets and a hint of floral notes.
Full round body, remarkably elegant with lovely acidity and a long delicious finish.
My score 92, drink to 2026 — 5 years ago

Lee Pitofsky

9.6

In an absolute beautiful place. Intense, highly expressive and layered with black raspberries, currants, leather, cedar, hints of red flowers and licorice. Finishes with excellent length, depth and dusty tannins. Terrific bottle. — 6 years ago

Madalyn Kissel

10

Smooth but with a deep taste. A great glass of wine for a reasonable price. — 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

Lee Pitofsky

9.6

This is probably the youngest vintage I’d drink Salon as they age at a snails pace. Much more to offer at this point than 06 and 07. Swirls in a Burgundy glass reveal its amazing purity, intense minerality, chiseled palate and an incredible sense of place. It’s elegant and concentrated with a stunning texture and mouthfeel, offering plenty to be enjoyable now, but many many years ahead. — 4 years ago

Paul Pigott

9.4

I think this was fantastic! But I had covid and lost my sense of taste and smell... so... I make these notes based on people I drank it with. Was originally going to cellar, but figured why not. A bit young still, but also still very drinkable. — 5 years ago

Paul J

9.0

45+ decant but needed closer to 2 hours. Dark purple in color. Nose was all over the place - US, France, Spain, Portugal, Italy. Wine had minimal fruit, plenty of wood, and lots of Portuguese elements. Would have guessed California or Portugal if having blind. Depth was medium as well as the finish. Ample tannins. Expected more from the label and vintage. — 5 years ago

with Brooke

LM Segal

9.5

Nose of an old Pauillac, cigar box and dried mushrooms. Rich and completely resolved blackberry fruit. In a perfect place. — 5 years ago

Pooneet K

9.2

Our annual Valentine’s Day bottle, a bit late as we were traveling last weekend. I think we have 5 left after this year. Very complex with an overriding caramel yeast note. Finish is beautiful crystalline lemon. But this is in an interesting place - the bubbles actually now feel a little much for the rest of the wine. Will be interesting to check in next year. Perfect with some sole meunière! — 6 years ago

Ryan Vento

9.4

In a good place right now. Lovely texture with notes of warm, yeasty bread knots sandwiched between citrus and chalk, all laced in a smooth minerality. — 6 years ago

with Krystal

Evan Bienstock

9.5

Side by side Chave and Guigal La Mouline from 2000. Pretty special. These wines are both extraordinary in every sense of that word. — 7 years ago

Tom Kobylarz

9.3

At first this was thin and lacking some depth, but over a few hours it arrived in a very nice place putting on weight, depth and deepening nuances of dried red fruits, spice and pyrazine notes. Length is a little short but overall in a good spot and likely having peaked so drink up. — 4 years ago

Vanessa

9.3

In my mind, there’s no better way to celebrate another trip around the sun than with loved ones, watching the sunset, while sharing a delicious meal and wine pairing. This evening hits the mark!

This wine is a 2nd growth Saint-Julien from the Médoc, left bank, region of Bordeaux, France. When I say 2nd growth, that means the Château from which this wine hails received the second highest quality designation as of part of the “1855 Classification” that took place during the Universal Expedition in Paris in 1855. This quality designation remains intact today despite the centuries that have passed.

This wine is clear with a deep ruby hue and garnet rim variation. On the nose this wine has medium intensity(+) of developing aromas with a large focus on blackberry, fig, cassis, prune, potpourri, incense, anise, cedar, vanilla, clove, nutmeg, earth, leather, and tobacco. On the palate this wine is dry. It has medium acidity, a medium(+) body, medium alcohol, high tannins, and medium intensity in flavors consistent with the nose. The finish is long.

Interestingly, the fermentation took place in various vessels, including those made from oak, steel, and concrete and then this wine aged in oak barriques (small oak vessels) until it was ready for bottling.

It was also cellared at the Château from harvest until shipping in 2015.

Château Léonville, Grand Vin de Léonville du Marquis de Las Cases, Saint-Julien, Médoc. Vintage 2005. ABV 13%.

This wine has complexity, balance, structure, and length. It’s outstanding. I’m not surprised to see a 100-point rating from Wine Spectator. Thank you @Deke for the amazing Birthday selection! — 5 years ago

with Deked1

Mike Saviage

9.5

Tasted blind. Reddish tawny, almost opaque. Big shoulders in the nose. Complex. Notes of briary brush, raspberry, hickory, pepper and tobacco leaf. Mellow in the mouth, especially when compared to the big nose. Sweeter fruit finish. Took some deductive time with my guess... 82 Margaux which freaked out my friend who brought the bottle. This is in a good place, not sure if it will improve with more age. But it’s in no danger of declining anytime soon. — 5 years ago

Matthieu Michon

9.4

Loads of dark fruit, beautiful nose, complex wine but still a good five years away from being in the right place! — 6 years ago

Frank Kuo

9.0

Color of inky purple. Nose is concentrated with chocolate milk, ripe cherry, cherry jam , raisins, a bit spice, and strength of alcohol. Taste is spicy sweet, a bit chocolate and vanilla note,!hidden acidity, Aftertaste is off balance a bit too much sulfate and metallic note. Average. — 7 years ago

Scott Rowe

8.9

All aboard the funk train, last stop Funktown. A curveball Grenache! — 8 years ago

with Anthony