Lee Pitofsky

9.5

A fantastic ‘11! There’s obvious terroir signature, and the richness and power of the Bonnes Mares site definitely elevates the vintage. It gains detail and definition with air and the ‘11 greenness dissipates completely after a 2 hour decant, allowing the complexity of its alluring wildness and layers of spiced dark fruit, game, black tea and wilted violets to shine through. The palate shows unusual density for the vintage, with a silky texture, combining power and finesse, concluding with a pure, focused, saline-mineral inflicted finale. Terrific showing for a vintage I generally don’t covet for red burg. The best I’ve experienced along with Fourrier and Mugneret Gibourg. — 4 months ago

David T

Independent Sommelier/Wine Educator

9.3

This is an insiders wine. You have study, focus and taste a lot wine to know how special this wine can drink. Especially, at its QPR.

There are a lot of people that covet SQN, Caycuse, Horsepower and No Girls. For my palate, these wines either burn the palate with ABV or choke off the fruit with way too much bacon fat and or deeply marinaded grilled meats. Yes, you are drinking expensive, flashy producers but, I would humbly disagree they are better wines than this 2011 Le Clos Du Caillou Vielles Vignes Cuvée Unique. Those other wines should aspire to be everything this 2011 shows and delivers.

This Le Clos Du Caillou has the balance the above wines lack and at a fraction of the price point. I would drink this 2011 over any of the other fore mentioned wines. While this Le Clos Du Caillou is a shade hot, it is not nearly as hot as SQN etc.. Hot ABV alcohol that burns the palate & back of the throat will forever be a fatal flaw in a wine.

The nose reveals, ripe; blackberries, dark cherries, blue & purple fruit mix, poached & back strawberries, black raspberries and both plums. Dark, sweet tarriness, dry, crushed rocks, steeped teas, anise stretching to black licorice, hint of dry herbs with bay leaf leading the way, dry brush, black, dry earth, savory, grilled meats, medium, dark spice, understated baking spices; clove, nutmeg, vanilla and a touch of clove, dark & mid red fruit cola, just a whiff of incense with candied, fresh and withering red & dark florals.

The body is rich and mid full. Tannins just 50% resolved with round, dark tarry teethiness. The structure, tension, length and balance are harmonious...just before their peak. Ripe; blackberries, dark cherries, blue & purple fruit mix, raspberries that haut the center palate on the long set, poached & back strawberries, black raspberries and both plums. Dark, sweet tarriness, dry, crushed rocks, limestone minerals, steeped teas, anise stretching to black licorice, hint of dry herbs with bay leaf leading the way, dry brush, dry black earth, dry stone wrapped in moist clay, savory, grilled meats, some bacon fat, medium, dark spice, understated baking spices; clove, nutmeg, vanilla and a touch of clove, Mix of caramel & mocha powder, dark & mid red fruit cola, just a whiff of incense with candied, fresh and withering red & dark florals. The acidity is phenomenal. The long, ripe, well balanced & textured, elegant finish is memorable and is persistent for several minutes.

Wine paired perfectly with our marinated Tri-tip.

If you are over paying for the above lesser wines mentioned above, you owe it to yourself to seek out and cellar this wine appropriately.

Photos of; Le Clos Du. Caillou, their barrel room, Owners-Sylvie Vacheron & Bruno Gaspard and one of their vineyards. It’s amazing they can grow anything in that stone soil structure.
— 5 years ago

Mike Saviage

9.4

Tawny color with light rims. Exciting nose. Notes of dried red fruit, anise, herbal tea, and balsamic vinegar. Soft and delicate in the mouth. Very ripe, almost pruny. Some could argue this is past peak, and is maybe on a downward trajectory. But it’s an age and Barolo style I covet, especially with homemade pasta and a spatchcocked roasted chicken that it paired with. — 3 years ago

Bill Bender

9.6

Another generous gift from @Martin G Rivard and it blows away any ‘11 I’ve had. Polished silk and length to admire and covet. Delicious and complex. — 7 years ago

Marty Winters

9.4

Soldera is what many look to as the golden standard. An absolutely delicious wine. If your lucky enough to find these be sure to covet each sip. — 9 years ago

Alana Hope

9.4

Case worthy! To covet, share and enjoy! — 11 years ago

Camille Puglia

9.2

A cuvée to covet: Sangiovese, Petit Syrah, Pinot Noir, Viognier, Syrah and more! So yummy. High alcohol. — 4 years ago

with Jim

Mike Saviage

9.5

Old scarlet color with amber rims, mostly translucent. Has a perfume that I covet. Notes of black fruit and some raspberries, freshly cut cigar, Provençal herbs, some gravel and pepper, and a hint of barnyard earth. Still has good fruit and structure, with tannins fully integrated. Velvet glove finish. I’ve had this maybe 15 times and it never seems to disappoint. — 4 years ago

Rea

9.3

Very surprised great find the grocery outlet light simple and delicious — 9 years ago

Dade Thieriot

10

Talk about " closet vintages"...2004s are rarely mentioned in discussions of great German vintages over the past 15-20 years, but people are really missing the boat.
The'04s are classic #Mosel #Rieslings with awesome balance and structure, together with ideal acidity levels for long term aging.
Cooler weather vintages such as #2004, which produce wines of greater restraint and less opulence, are less and less common with the onset of global warming, but they are the ones that true Riesling freaks covet most highly--this #Prälat was totally mind blowing!!! #Loosen #ErdenerPrälat #Auslese — 9 years ago

with Petra and Wietske