Jay Kline

9.2

Popped and poured; enjoyed over the course of a couple hours. “Le Sucrier Velours” pours a deep ruby/purple with an opaque core; medium+ viscosity with moderate staining of the tears and some sediment. On the nose, the wine is developing with notes of ripe and tart brambles, currants, fig, blueberries, tobacco, Serrano pepper, red and purple flowers, a mix of organic and inorganic earth, along with cool and warm spices. At this stage, the pyrazines seem to overshadow the rotundone. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is medium+. This has aged very nicely and was lovely with burgers. Drink now through 2031. — a month ago

Jay Kline

9.3

Brought from my cellar to a friends house and paired with our dinner of burgers and bacon-wrapped pork tenderloin. Popped and poured; consumed within about 90 minutes. The 2017 Rafanelli Cabernet Sauvignon pours a deep ruby color with a translucent, but near opaque core and only a small sign of sediment. Viscosity is medium+ and there is moderate staining of the tears. On the nose, the wine is intense: expressive of cassis, black and red bramble fruit, tobacco, green pepper, baking spices, espresso, and dry earth. On the palate, the wine is dry and there is pretty significant structure, which I would place at medium+. The fruits and non-fruits are confirmed. Finish is long and comforting; like a warm blanket on a cool night. To my palate, the 2017 Cabernet is just entering its early drinking window. It's showing really well on the pop and pour with everything in deft balance. It's worth noting that this was consumed after enjoying a bottle of Christopher Tynan's "L'Enclume de Velours" and while that is a very nice wine in its own right, the Rafanelli really showed its pedigree. These should drink well over the next 10-15 years. — 3 years ago

Lila Wade

9.3

I really enjoyed this. Would definitely buy again. — 5 years ago

Nicolas Duchesneau

9.1

Main de fer dans un gant de velours — 5 years ago

Olivier Huguenin

9.3

Grand vin!!! Du velours, concentré, profond, complexe, très long. Tout est harmonieux, sans jouer dans l’excès. La grande classe! — 8 years ago

Olivier Huguenin

9.0

Très élégant, du velours, manque un peu de matière quand même — 8 years ago

Olivier Huguenin

9.2

On termine en beauté la soirée avec un grand vin, complexe, élégant, souple, du velours. Les grands Pauillac prennent au bout de 15 ans des arômes superbes, faut savoir être patient! — 8 years ago

with olivier

Jol

9.2

Apres vingt ans c est du velours selon Serge dubs — 4 months ago

Jay Kline

9.3

Popped and poured; enjoyed over the course of two days; consistent throughout. The NV “L’Enclume de Velours” pours, a deep garnet color with a near opaque core; medium plus viscosity with moderate staining of the tears. On the nose, the wine is developing with notes of cassis, brambles, Fig Newtons, bacon fat, purple flowers, tobacco, ancho chili, gentle warm spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. Finishes long and savory. The texture is plush with tannins fine grained. You could drink now through most of next decade, but why wait? — a year ago

Nicolas Duchesneau

9.3

Couleur foncée, c’est frais, sur les fruits noirs, texture de velours, ca évolue, le café, tabac. On en redemande, le vin est extrêmement bien fait, savoureux, rien n’accrochait en ce qui me concerne — 4 years ago

Jol

8.9

Après 26 ans rappelle le velours de dubs mais assez faiblement — 5 years ago

Pon Gong

9.0

30 ans absolument splendide du velours — 7 years ago

with Bethany and Sam

Olivier Huguenin

9.1

Grande finesse, du velours, les arômes ne sont pas typiques des autres côte rôties habituelles, il y a un peu plus de côté végétal (vendange entière?). Un régal!!! — 8 years ago

Olivier Huguenin

8.9

Commence a bien se fondre. Manque un peu de complexité mais très agréable, du velours — 8 years ago

Jol

9.1

24 ans suave et parfumé Très valable Presque du velours — a year ago

Jol

9.5

Suave et velouté bel âge vraiment Du velours dirait Dubs — 2 years ago

Pierre Gourinchas

9.2

French expression: le petit Jesus en culotte de velours. Very smooth. At its peak. — 3 years ago

Byron C Mayes

9.0

Bright beige gold. Very fine persistent bubbles. Inviting nose of honey and dried baked apple. Medium full palate is very smooth -- only medium acidity -- and yields dried honey, baked quince, guava, and lightly toasted brioche. Finish is moderately long. Definitely a Champagne for food rather than celebration (though you can celebrate with whatever you want). Bubbles and acidity will moderate most rich dishes -- scampi, risotto, etc. -- while supporting lighter fare like trout almandine or roasted fowl. Drink it when you buy it, as it has a slight aged feel to it. — 4 years ago

Byron C Mayes

9.1

Brilliant ruby with pink mousse and tiny persistent bubbles. Nose is relatively shy but yields black cherry. Typically light sparkling palate gives red cherry and slightly bitter anise. Surprisingly dry impression for a sec rosé, most likely from the high acidity. Tasty red fruited sparkler that’s a great accompaniment to brunch or light dinner fare, or to any celebration. Drink it when you buy it (as if you were going to do otherwise). — 6 years ago

GabWine

9.0

Color : Red
Wine estate : Château Giscours
Designation : Margaux
Name : Margaux Grand Cru Classé
Country : France
Vivino : 4/5
Note : With its garnet color, we are in front of a very nice 3rd Grand Cru Classé. An aromatic nose with hints of blackberries, spices and chocolate. On the palate, the black fruit attacks the puck with creaminess like a velvet caress. The final is long and succulent, a wonder that will be even better in a few years.
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Avec sa robe couleur grenat, on est devant un très joli 3ème Grand Cru classé. Un nez aromatique sur des notes de mûres, épices et Chocolat. En bouche, le fruit noir attaque le palet avec onctuosité comme une caresse de velours. Le final est long et succulent, une merveille qui sera encore mieux d'ici quelques années. — 8 years ago