Weijie Shi

9.0

Beautiful tertiary notes, mushrooms, forest floor, leather, cease box, tabacco leaves with restrained red fruits. The tannin is slightly bitter but very firm and dusty. A bit hallow on the mid palate but solid one. — 7 days ago

Weijie Shi

9.2

Drinking beautifully. Lots of tertiary notes, mushroom, forest floor and leather. Faded red fruits with some tobacco leaves. Everything is in shape. — 4 days ago

Makoto Someya

8.9

This is second time following 2010 vintage to confirm the taste before serving it to others. Cedar nose and black currant aroma, enough tanning, good balanced with acidity. Elegant. 1.5hours, became stable, a bit tanning , but with vanilla flavor @3200, Raluten, 171008 — 12 days ago

Ben Steinbock

8.9

$45 (restaurant) very good for the price. Great value! — a day ago

Sergio Licea

9.1

Stewed blackberries, dried plums, cassis, cacao, bell pepper, tobacco, leather, cloves. Balanced rounded acidity/smooth velvet tannins, full bodied, juicy-satin texture, long fruity-earthy-slightly peppery finish. Well integrated oak, finely balanced fruit with hints of mature secondary notes beginning to show themselves. From an excellent cellar worthy vintage. — 2 days ago

Meredith Hu

9.5

Classic old world Bordeaux blend, earthy, a bit oaky, buttery, vegetative. Love! -- I'm yet to find a red that I like better... — 3 days ago

JKT

9.0

GL tasting Pape Clement 10/18/17. Also more Merlot than Cab. Also less New oak in newer vintages. 2015 nose that's black fruits and Cassis and hints of earth. Body Medium and palate very balanced between acid and fruit. Long finish. 8.9. '10 had great structure and texture that's mouth puckering. Will age well. 9.0. '05 more complex aged nose with dustiness. Firm body and structure and long finish. 9.0. — a day ago

Conrad Green

9.5

Lovely rich nose with tobacco, leather and great gnarly red fruit. A delicious, savory mid palate. Intense, long and in a perfect place right now. — 3 days ago

with Matt

Matthew Youngs

8.9

Mm. Small dark fruit with a bit of bitterness and a little spice. Some pleasant oaky vanilla at the back that creeps forward as it opens. But the crucial question: how does it work with a bone-in ribeye?

Rather nicely. Incidentally, am I the only one who thinks "bone-in ribeye" should be considered a redundant phrase? All ribeyes should be bone-in. — 11 hours ago

Bret Barker

9.4

Interesting. Not a bad thing. Decanted for 2 hours, the nose is pure cedar box it is crazy. The oak is a little strong but it's young and not fruit forward, made in a more Bordeaux style. Tobacco , earth, cedar. Everyone likes it but needs time. — 19 days ago