Bob McDonald

9.2

Mid to deep Ruby in colour. Some maturity in evidence on the rim. Cedar/cigar box aromas with black currant and cassis - classic Pauillac descriptors Only medium bodied - lacked some intensity for the vintage. Restrained - 20 years might be its limit. It will sit on the plateau but won’t improve. In summary a lovely old claret and has been better than its 5th Growth status for decades. “Lunch Bags” as old poms used to refer to it as. — 5 years ago

Severn G

9.0

Moving to a different AOC from last night's Chablis. Getting some air now, lightly pithy, this might be closed for business, TBD, notes forthcoming...

Delicate citrus rind with cooked steel-cut oats on the nose.

Palate has a warmed white grapefruit note, but without that zing of the citrus, possibly almond butter without the creaminess, this is a little mellow.

I stand by my earlier judgement of not-ready-yet status. — 7 years ago

Justin Hansohn

9.0

As good as any solid Gevrey your gonna get. The VV definitely helps its status. — 8 years ago

Richard Gray

9.0

2013 Les Chaumées. Fabulous Chardonnay with light oak and great acidity. Considering it's reputation and 1er cru status, however, I was expecting a lot more complexity. — 8 years ago

Jordi Pazo

9.3

Vila. Cata Amontillados. 69,50.
17.10.16 — 9 years ago

Vanessa Justice

9.2

With one sniff the aroma creeps in delicately stinging the nose, daring you to sip. Unexpected, the experience of cherry coke fermented marshmallow on the tongue is pure unadultered bliss. It's obvious why the culty turned mainstream status wine is a mainstay under lady skirts - no one wants to share. The last moment on cloud nine it brings you down with its pruned, earthy shackles. Truly a representation of wine lover's prison. — 10 years ago

Devin Bray

9.1

From the Cote des Blancs, just south of the Montagne de Reims region.

100% Chard (old vines, all grand Cru status)

50% of the wine goes through Malolactic fermentation.

Aged 2 to 3 years.

Panettone, brioche, candied citrus, peaches, flinty, complex. — 10 years ago

Rick Baumgarten

9.3

Better than many CdP's. Part of why Rasteau was elevated to Cru status. A very fine wine. — 10 years ago

Justin Hansohn

9.0

Just enough bacon grease and dark flowers blooming off this to let you know you're getting very near to the prime juice: the roasted slopes. I have a thing for declassified juice and this stuff hits me perfect on a night of smoking and way too much talking with people who barely care where this came from. As I expected she delivered just enough earth in my glass for me to contemplate without getting too deep. She's a sexy artist...a very sexy artist...intelligent and reserved...extremely tasty and well taken care of. There is a lot here for relatively very little cost. Gotta love these super star turned IGP status girls. 💸 — 11 years ago

Gae Saccoccio - NdC

9.3

Il Bosco 1996 Cortona Syrah made by Tenimenti d'Alessandro before they get the DOC..(they achieved the DOC status the 1999); after 18 years still shining and balmy..pure clear and clean freshness, silky texture. — 11 years ago

Willem Booij

8.9

Not bad, but not good considering its status — 12 years ago

Veronica Sweeney

9.0

A long time Turkey day favorite, that seemed to lose status as a Thankgiving staple has returned with triumph to our table. Velvet and rich, dark garnet. Flavors of blackberries and lingonberry. Loved the sturdy burst of flavor in my mouth. — 6 years ago

Jeff Hasmann

8.9

If you’ve never had a wine from Cairanne, you’re missing out on one of the wine world’s greatest values. Having just achieved AOC status in 2016, these wines from the Southern Rhône are really delicious.
This particular wine is from Denis Alary who owns one of the best domaines in the region and was instrumental in the region’s rise to AOC status. The wines are typically concentrated and full-bodied GSM blends with notes of ripe black fruit and spice. Not overly complex but well balanced and well made. I think of them as something between a Gigondas and an aged Lirac. They can be drunk young as the tannins are usually ripe and smooth. Really fun wines to drink and very budget-friendly. 2015 vintage on Aug 8, 2018. — 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

Jaime Covey

9.1

Well balanced. Just amazing — 11 years ago

Juan Valencia

9.0

Hulk status! — 11 years ago

with David

Michael Brown

9.0

Good valued Bordeaux and worthy of everyday drinkable status. @winetwits @thewinerist @marika_vida — 11 years ago

Lyle Fass

Founder Fass Selections

9.6

2012. Old vines. Applying for GC status. 85 year old vines. Stunning complexity. Modern vinification. Stanky fruit. Meaty, gamey. Juicy, ripe. Deep intense. — 12 years ago

Gilles de Chambure

Master Sommelier & Educator

9.7

rare monpole in mirey st denis superb raised to grand cru status after aoc establishment — 13 years ago

north woods

9.6

Very fresh on the palate, hints of strawberry and very smooth. On the Lee's for 12 months just a few months short of Reserva status this cava not a blend but of only Garnacha grapes, very dry and lively with lines of fine bubbles. This bottle complimented a stir fry of spicy Thai noodles with prawns and garden fresh squash and mushrooms. — 6 years ago

Lee Pitofsky

9.4

This vineyard, going for Grand Cru status within the next year or so. Rustic, raspberry liquor, tea leaves, exotic spices. — 7 years ago

Isaac Pirolo

9.5

90° at 7pm calls for more Marlborough Sauvignon Blanc.
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Cloudy Bay was founded in 1985 by David Hohnen of Margaret River’s Cape Mentelle along with its first winemaker, Kevin Judd, who would go on to spend 25 years there before creating his own label, Greywacke. Judd is widely considered as the pioneer responsible for elevating New Zealand wine to its current status. Judd also happens to be one of the best wine photographers in the world (I highly recommend his ‘The Landscape of New Zealand Wine’).
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According to Master of Wine Bob Campbell “the genesis for Greywacke Wild Sauvignon was Cloudy Bay Te Koko; a funky, barrel-fermented sauvignon blanc that bent all the rules when it was made in 1992 and initially sold only through the cellar door. Greywacke Wild Sauvignon is a blend from 10 different Marlborough vineyards which are machine-harvested at night. After pressing the juice is settled before being pumped into mostly old barrels and fermented using indigenous yeasts (about 15-20 different strains). The wine undergoes a partial malolactic fermentation and lees stirring.”
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Incredible aromatics... an almost vibrant herbaceousness... red bell pepper, grapefruit zest, tangerine, apricot, and cucumber, with a silky smooth mouthfeel unlike most Sauvignon Blancs. Extraordinary. — 7 years ago

Sam Zimman

9.8

Fave status. Punchy and fresh. Pairs great w Coca Cola gummies — 9 years ago

Roy Goble

9.0

Nice solid 2007 — 9 years ago

Yotam Sharon

Consulting Winemaker Gvaot, Miles, Alona; Blogger yotamsharon.com

8.9

Wild herbal nose, some whole bunch/carbonic/stemmy feel to it. Great fruit, balanced tannins and acidity, lots of fun. — 9 years ago

Ben Steinbock

8.9

Todd & jo brought from Schneiders-great value — 10 years ago

Richard Kim

9.0

Nice wine. Enjoyed the lighter body and milder red fruit of this wine. A whiff of leather and tobacco on nose and some earth on the palate. Wouldn't really say any floral quality to this Pinot. If you anthropomorphize this wine, I can see describing her as "elegant" and "soft" and "smooth". But did not achieve "sexy" or "seductive" status for me. Second date? Sure. Why not? — 10 years ago

Justin Hansohn

9.4

Damn this girl is so easy and curvy and beautiful! She is definitely a pole dancer if I ever met one. Blanc de blancs?! Okay, yes obviously a blonde playboy girl with big tits and a smooth busty ass. Buttery meringue coming off with all the right amounts of mineral, fruit, and are you sure you didn't slip some pinot in there? Definitely worthy of grand cru status even if she has some makeup snuck in for good measure. No way I couldn't enjoy this babe in the sack. Not a single thing about this wouldn't turn my head right into another sip. All in balance too. I'm good on getting that for girl a while. 😜 — 11 years ago

with Arturo

Ezra Pollard

9.8

Wow! ToP status... — 12 years ago

Kerri Miller

9.5

Great wine — 12 years ago