Clos Mogador

Priorat Red Blend 2005

I’m a huge fan of the 01 & 13 so this £92 05 was calling my name & it seduced me to 😘 stunning potential 👍

🍇 40% Grenache, 15% Carignan, 28% Cab S & 17% Syrah

🍷 Opaque ruby

👃 Earthy dark mocha cherry & chocolate gateaux w/ smokey oak, spiced prune, raspberry compote, herbs, pencil lead & blackcurrant

👄 Med+ creamy smooth body of black cherry, blackcurrant, raspberry in chocolate - cherry gateaux get on in 😍

🎯 Long gooey cherry chocolate gateaux licky lips yummyness w/ a mineral kick
— 2 days ago

Chris, Ruud and 20 others liked this


Henry's Seven Barossa Red Blend 2015

Man, kind of disappointed in this bottle.. had high expectations but I guess I should hold judgment until it ages a bit. Syrah, Grenache, mataro, and viognier blend from barrossa/Eden valley. A bit light and one dimensional on day one, but day two it really showed its potential. Richer and more structured on day 2, with a nice balance of cool high toned fruit and dark fruit and earth, but still not enough going on to really "catch" my attention.

Still cool to try this iconic producer however.. hopefully I can get my hands on some of their nicer stuff in the future.
— 10 days ago

Shay, Jason and 4 others liked this

R & J Cook

Clarksburg Red Blend 1978

Greg Ballington

Cork was completely black throughout and you could push it right in if you tried. Orangey brick red, with very light edges. A bit dirty on the nose with ripe cherries, cigar box, smokey and leather. Very drinkable, low tannins (4.5/10) and light bodied. Tannins show through in the rear of the palate with balanced acidity. Flavors of cigar, sweet spices and cherries. Short plus to medium length finish.
Stunning for a 40 year old wine.
— 8 days ago

Sean BallingtonIndia Okoh
with Sean and India
Matt, TheSkip and 14 others liked this

Viña Vik

Millahue Apalta Red Blend 2011


🗞 🇯🇵 🌊 Fukushima, RIP Jobs, 7 Billionth 👶, 🤴💕👰
🎵 We Found Love, Born This Way, Rolling in the Deep
🎥 Captain 🇺🇸, Thor, Girl with 🐉 Tattoo
🌍 6.94B

A Chilean icon blend @ £110 with huge potential with age 👍

🍇 55% Cab S, 29% Carmenere, 7% Cab F, 5% Merlot & 4% Syrah

🍷Opaque ruby w/ purple hue

👃 Chocolatey spicy rich blackcurrant & dark plum w/ soft oak, vanilla, wet leaves & minerals

👄 Full body of rich silky intense black fruits in oozy chocolate & blueberry w/ med acidity

🎯 Long slight sweet & dry black fruits & cocoa linger w/ purple teeth stain
— 11 days ago

Chris, Daniel and 20 others liked this
David T

David T Influencer Badge

Headed there in April.
Chris England

Chris England

@David T would love to visit to 👍👍👍👍👍

Stewart Cellars

Tartan Napa Valley Red Blend

Received as a gift from a friend who got it as a part of a monthly box subscription called Winestr. Had never heard of the producer, which isn’t totally surprising as they produce in super low quantities. Tremendous balance and depth of flavor. Red currants, dusty leather, and dark chocolate. Will be keeping a look out for more from this producer. — 7 days ago

TheSkip, Kyle and 1 other liked this
Kyle Harvey

Kyle Harvey

Table looks great!
Ted Corvey

Ted Corvey

Appreciate that, but can’t take credit for the coffee table.

Foundry Vineyards

Columbia Valley Artisan Red Blend 2012

Enjoyed this over dinner and now settling in for the Winter Olympics. Go USA! Had this a few years ago and it just wasn’t in a good spot. Not so tonight, this is in a really nice place - a beautiful dark ruby in the glass, classic cab nose of cassis and tobacco. On the palate I just keep coming back to hot cocoa. Loved it - what a difference a couple years makes. 70 cab/25 merlot/5 malbec — 6 days ago

Dawn, Rob and 10 others liked this

Château Brane-Cantenac

Margaux Red Bordeaux Blend 2005

David T

I have a six-pack of this 05. I thought after 10 years in bottle, it would be interesting to check in on its evolution. While tasty, I’ll wait another 8-10 to open another. Even after 2-3 hours in the decanter, it’s still a very young adolescent. On the nose, slightly sour blackberries & dark cherries, dark currants, baked black plum, haunting blue fruits, anise, whiff of spice, steeped tea, dry stones, dry crushed rocks with dry top soil, caramel, vanilla with fresh & dry red florals. The body is thick & full. Tannins are starting to round out. It’s velvety on the palate. The fruits are; bright, fresh & ripe and really show the greatness of the 05 vintage. Dark currants, blackberries, dark cherries, baked black plum, haunting blue fruits, baked strawberries, cherries, raspberries on the long set, dark spice, clay & loamy dry top soil with crushed rocks, dry stones, cigar with ash, graphite, dry stems, slight herbaceous character, mint, used leather, clove, caramel, vanilla, fresh & dry red florals with violets. The round acidity is about perfect. The structure and length are still strong. The balance is in harmony. As for the long finish, it’s lush, ruby, rich and well polished. Photos of; Chateau Brane Cantenac, large wood vats, Henri Lurton and Estate vines. Producer notes and history...Chateau Brane Cantenac began in the early 17th century. At the time, the estate was known as Domaine Guilhem Hosten. Even that far back, wine was produced from the property. In fact, the wine was so highly regarded it was one of the more expensive wines in Bordeaux. It sold for almost as much money as Brane Mouton. This is interesting because of who went on to buy the vineyard in the 1800’s. The Baron of Brane, also known as “Napoleon of the Vineyards”, purchased the Chateau in 1833. At the time of the sale, the estate was called Chateau Gorce-Guy. To get the funds needed to purchase the Margaux vineyard, the Baron sold what is now called Mouton Rothschild, which was at the time of the sale, known as Chateau Brane-Mouton. Not such a good move with hundreds of years in hindsight! In 1838, the Baron renamed property taking his name and the name of the sector where the vineyards were located and called it Chateau Brane Cantenac. The Chateau later passed to the Roy family, who were well-known in the Margaux appellation in those days, as they owned Chateau d’issan. Moving ahead to 1920, the Societe des Grands Crus de France, a group of merchants and growers that owned several chateaux located in the Medoc including; Chateau Margaux, Chateau Giscours, and Chateau Lagrange in St. Julien, purchased Chateau Brane Cantenac. Five years later, M. Recapet and his son-in-law, François Lurton, took over Brane Cantenac along with Chateau Margaux. Lucien Lurton (the son of François Lurton) inherited Brane Cantenac in 1956. Today, the estate is still in the hands of the Lurton family. Brane Cantenac is owned and run by Henri Lurton. After being given the responsibility of managing Brane Cantenac, it was under the direction of Henri Lurton that large portions of the vineyard were replanted. Vine densities were increased, the drainage systems were improved and the plantings were also, slowly changed. The vineyard of Brane Cantenac is planted to 55% Cabernet Sauvignon, 40% Merlot, 4.5% Cabernet Franc and .5% Carmenere. Carmenere was used for the first time in the 2011 vintage. The only other Chateau I know that still uses Carmenere is Clerc Milon. The 75 hectare Left Bank vineyard of Brane Cantenac is essentially unchanged since it earned Second Growth status in the 1855 Classification. At least that is the case with the 45 hectares used to produce the Grand Vin of Brane Cantenac. Those 45 hectares are planted surrounding the Chateau. Those vines are located just in front of the Cantenac plateau and are the best terroir that Brane Cantenac owns. They have other parcels, which are further inland and much of those grapes are placed into their second wine, Le Baron de Brane. Those additional hectares can be divided into 3 main sections. Behind the Chateau, they have 15 hectares of vines on gravel and sand, 10 hectares across the road with sand, gravel and iron and a 13 hectare parcel with gravel called Notton, which is used for their second wine. The vineyard is planted to a vine density that ranges from 6,666 vines per hectare on the plateau and up to 8,000 vines per hectare for the vines located behind chateau, in their sandier soils. The higher levels of vine density are always found in the newer plantings. The terroir of Brane Cantenac consists of deep gravel, sand and clay soil. Experiments in the vineyards are currently looking at becoming more organic in their vineyard management. Today, more than 25% of Brane Cantenac is farmed using organic farming techniques. It is expected that over time, the amount of hectares farmed with organic methods will be increased. Brane Cantenac has gone through 2 relatively recent modernization’s in 1999, when they added began adding the first of their smaller vats to allow for parcel by parcel vinification and then again in 2015 when they completed a much more complete renovation of their cellars and vat rooms. While Brane Cantenac is a traditional producer, they are no stranger to technology as they were one of the first estates to embrace optical grape sorting machines. In very wet vintages, they can also use reverse osmosis. To produce the wine of Chateau Brane Cantenac, the wine is vinified in a combination of temperature controlled, traditional, 22 oak vats, 18 concrete tanks and 20 stainless steel vats that vary in size from 40 hectoliters all the way up to 200 hectoliters, which allows for parcel by parcel vinification. 40% of the fermentation takes place in the oak vats. The oldest vines are vinified in vats that are selected to allow for separate parcel by parcel vinification. The younger vines are vinified more often together in the same vats. However, the Carmenere is entirely micro-vinified, meaning that those grapes were completely vinified in barrel, using micro-vinification techniques. This can also happen because the amount of grapes produced is so small. Some vats can be co-inoculated, meaning they go through alcoholic fermentation and malolactic fermentation simultaneously. At Chateau Brane Cantenac, malolactic fermentation takes place in a combination of French oak tanks and barrels. The wine of Brane Cantenac is aged in an average of 60% new, French oak barrels for 18 months before bottling. The initial 2 months of aging is done with the wine on its lees, which adds more depth to the wine. There second wine is Le Baron de Brane. Le Baron de Brane is not new. In fact, previously, the second wine went under the name of Chateau Notton, which took its name from one of the main parcels where the grapes were planted. During the late 1950’s and into the 1960’s, having a second wine was important as the estate declassified 3 vintages, due to extremely poor, weather conditions in 1956, 1960 and 1963. Production of Chateau Brane Cantenac is about 11,000 cases per year. — 8 days ago

Eric, Jason and 37 others liked this
David T

David T Influencer Badge

@Severn Goodwin That all depends on what you have in your cellar or temp controlled cabinets on the way to patience. Had a 70 at the Cordeillan Bages in 07 that was near perfect. This will be so much better when it hits the same age. 👍
Severn Goodwin

Severn Goodwin

Great write up, when I first saw this you were only one paragraph in. Thanks.
David T

David T Influencer Badge

@Severn Goodwin Thank you. I thought it was particularly interesting he sold Mouton to buy Brane Cantenac. Too bad he did have a magic 8 ball to predict the future.

Château de Beauregard

Recolte Manuelle Red Blend 2013

Phil A

Another Metrovino Calgary selection this delightful Burgundy Beaujolais Les Belouzes wine is a real treat for my wife and me on a perfect “Blue Bird” day in the Canadian Rockies. Dark ruby red with intense fruit aromas it has a full fleshy mouthfeel yet delicate and a nice soft finish. At ~$20.00 CAD this is a real find. 13% alc/vol. Cheers 🍷 — 10 hours ago

Sharon, Kirk and 6 others liked this


@Phil A ~Always a delight to read your reviews. 🍷 Doubtful if we have it here but will look. Enjoy the rest of your weekend! 🌞
Phil A

Phil A

@Trixie Trixie Thanks hard to write while watching the Leafs on TV Have is a great week Cheers 🍷🇨🇦


@Phil A They did well! What a game! 🇨🇦🏒

Douro Boys

Cuvée Douro Red Blend 2011

Jörgen Lindström Carlvik

Off the charts. In so many ways. It’s rare to explore such densely packed fruit in wine, and when you do, it’s usually associated with jammy notes and way too much oak. This is this the opposite. Freshness and pronounced minerality lead the dark fruit flavours forward while serious tannins wrap things up, supported by great, interwoven acidity and framed by licorice tainted oak treatment. Best from 2022, but drinks amazing already given 4-5 hours of air. — 8 days ago

Riddley, Johan and 14 others liked this
John Pavlovich

John Pavlovich

Jorgen, it sounds like that you are in love with this wine. Where did you taste it, at the winery? Any idea if it will be available in North America?
Jörgen Lindström Carlvik

Jörgen Lindström Carlvik Influencer Badge Premium Badge

Hi John! I bought a 3-pack at the Douro Boys auction, celebrating their 10th year anniversary. This wine was produced only once previously (2005 vintage). Bottled in magnums only. Ca EUR 500 per bottle.
John Pavlovich

John Pavlovich

Good for you Jorgen, I hope you enjoy all three of them. Skal!


Las Piedras Napa Valley Red Wine 2014

Shay A

One of the bottles we brought back from Napa. Unbelievably approachable at pop and pour. Brambly dark fruit notes on the nose, mainly earthy blackberries. Nice texture. Not very tannic. Finishes with raspberries, cedar, and overall, quite plush. Prefer this over their signature cab I think...then again, that bottle needs more air. Would be fun to try this “Las Piedras” against a Beckstoffer Las Piedras 🤔 — 7 days ago

Paul, Severn and 38 others liked this
Tracy Hall

Tracy Hall Influencer Badge

2014's = plush pop and pour dare you to drink just one (like potato chips)
Shay A

Shay A Premium Badge

@Tracy Hall : Totally agree. I loved the Cimarossa ‘14s, especially the Ponente. And hopefully some Dyer Cab Franc!