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