Bill Mowry

9.0

Majority Cabernet Sauvignon (89%) with the balance consisting of Cab Franc, Petit Verdot, and Merlot. Blueberry and black currant. — a month ago

with Amelia and Cristian

Tony Chen

9.7

We had 7 bottles of wine last Sunday night , Kenzo, Nickel Nickel,Papillon ,screaming eagle, frank's family , opus one overture &2013 pahlmeyer. We all like this pahlmeyer propriety red the best. Even a big step better than screaming eagle. — 9 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

Back @BalancesRestaurant - Lucerne. Yes, it is that good.

A little backstory on this 2nd wine of Clerc Milon. This was made by my friend Jean Danjoy. He was the Asst. Winemaker at Opus One for 10 years before making the decision to go back to Bordeaux to redesign the winemaking facilities at Clerc and making his first vintage, 2009. A grand Bordeaux vintage to make his first Clerc Milon. He now overseas all the Rothschild properties, including Mouton. He is uber talented and perhaps the nicest human being I have met. He is also the one that showed Sofia & I how to taste & judge vineyard fruit for harvest in 2012.

Jean decided to make this second wine primarily for restaurant lists.

The nose shows brilliant red & dark florals. Dark cherries, poached strawberries, blackberries, black currant core, black raspberries, pomegranate, oak barrel powder, some anise, black tea, gentle baking spices-clove, nutmeg, cinnamon, vanillin, caramel notes & dark chocolate, dark, rich, subtle earth, dark withering flowers.

You could make a case for rounding this up to 93.

The fruits are ripe…special. Even glorious. Very soft and rounded M-M+ tannins. Dark cherries, poached strawberries, blackberries, black currant core, black raspberries, pomegranate, oak barrel powder, some anise, black tea, cola, beautiful, round dark spice that long sets w/ the most gentle palate heat, gentle baking spices-clove, nutmeg, cinnamon, vanillin, caramel notes & dark chocolate, dark, rich, subtle earth, some fresh & dry tobacco, soft leather, very soft graphite, dark withering flowers. Excellent rainfall acidity with a well balanced, softly structured, elegant finish that last 80 seconds and lands on gentle dark spice, loamy earth and fruit.

Great pair with the Venison. — 6 months ago

Rebecca Fletcher

9.1

2005 vintage. Blackberry, black cherry, earth, mushroom, black olive. M acid and body. M+ intensity, round tannin, finish and complexity. — 10 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

The 14 Almaviva Cabernet is 68% Cabernet, 22% Carménère and 8% Cabernet Franc and 2% Petit Verdot. The vines are 38 years of age. The wine spent 18 months in 75% new oak. The nose shows some slight funk at first. Blackberries, dark cherries, poached strawberries, black cherry cola/licorice and dark florals. The M+ tannins are soft and a little sticky. The fruits are slightly candied in style. Blackberries, black raspberries, dark chocolate, soft leather, crushed rocks, dark moist turned earth and dark fresh florals. The structure, length, tension, balance and finish are quiet beautiful. Producer history and notes...Almaviva began in 1997, as a joint venture between Baron Philippe de Rothschild and Viña Concha y Toro. With the strengths of both families pedigree, they achieved international recognition with the the launch of their very first vintage. Their goal was to create the equivalent of Bordeaux Grand Cru Classé in Chile. Patrick Leon is their Winemaker and also makes Opus One & Mouton Rothschild. Almaviva is located in the Maipo Valley in Chile's central zone. Puente Alto has ideal conditions for growing the Cabernet Sauvignon grape. Almaviva has 85 hectares. The climatic features of Puente Alto include its; stony soil, cold, rainy winters, and the hot days and cool nights of its summers. Maipo is considered Chile’s Napa Valley.
— 8 years ago

Paul Chang

9.2

This was our second bottle. First was uninspiring and despite the 97pt RP rating, found it to be disappointing. The trick is to let it breathe for at least an hour to let the flavors develop. It is no Opus One but very satisfying with a juicy steak or just plain enjoyment! — 9 years ago