Dark, brooding, almost fruitless. Deep and yet fresh.
Classic Bandol on the nose with leather, spices, garrigue, roast, dried mint and just barely a hint of dark, ripe, creamy blueberries & cassis.
On the palate this is supple, mid-weight, rich with pronounced yet so finely polished tannins. Juicy & fresh, poised and with great depth. A iron fist in a velvet glove.
Surprisingly accessible right after opening yet gains complexity & depth with time. A brilliant food wine! And great value, too!
Love it!! — 2 years ago
Nose of black tea, portobello, baked plum and soft, unctuous cherry. Kirsch-chocolate, blood orange, French roast, marigold, ferromagnesian elements. Coffee, baking chocolate, black cherry skin, cigar smoke, venison jerky, char, cassis, and vine charcoal.
#cdp #châteauneuf #chateauneufdepape #chateaudebeaucastel #2004cdp #rhonewine #rhonereds #rhoneblend #familleperrin #appellationcdpcontrôlée #œnothèquechâteaudebeaucastel #pierredebeaucastel #crudebeaucastel — 2 years ago
Dark red-pink color throughout.
Shellfish and herbal perfume on the nose.
Dark chocolate on the palate. — 4 months ago
Really delicious. Wasn’t sure what to expect at this stage, have others in storage for some evolution but this was wonderful tonight. Opened the bottle 7 hours before but no decant and it was very giving. Somewhat pale in the glass but so much red fruit on the nose and the palate. Almost feels slightly carbonic in terms of how it is expressing but I don’t think it actually is. Incredible length and freshness on the finish - great acid. Excellent pairing with a Tuscan style roast chicken and mushrooms. — 9 months ago
This stuff is unreal. Paired with a heart lamb roast for a special occasion. Yum. — 3 years ago
This was served during my annual WWC hosting. Typical format of sparkler, three whites, four reds, one dessert, all served blind.
Poured alongside the 2003 Mondavi VHR as a comparison. 60 cab/40 merlot.
Decanted an hour. The similarities between this and the ‘03 Mondavi VHR the first hour was shocking…even as the host, I wondered if I switched the wines. Slight hint of brett but certainly not overpowering. Leather, herbs de Provence, sweet vanilla pipe tobacco, graphite up front aromatically. Dark roast mocha, red and black berry fruit, cassis, really nice vein of acidity and tannin. This remained unchanged during the lunch. Seems like it’s in a peak window (maybe close to the top?) where I imagine it will hold another 5-7yrs easily before turning more tertiary. — 9 months ago
2010 is in such a lovely place right now. Such freshness and so fragrant (opened an hour before Xmas dinner): raspberries, red and black currant, bing cherry, geranium, anise seed, dill, potting soil, sandalwood, cocoa butter, cayenne pepper, cumin, iron. Paired with herb-crusted, slow roast pork butt, heirloom beans, turnips and chard (aka Christmas carnitas). — a year ago
Wow so good! Natural sparkling rosé with lotttsss of sediment. Juicy orange character makes this very drinkable. I love how inventive Portuguese wines are lately. — 2 years ago
Bob McDonald
Last Sunday lunch with Roast Lamb. A 20 year old Rioja fitted the bill nicely. A blend of 85% Tempranillo, 10% Graciano and 5% Mazuelo. Aged in new French and American oak for 24 months. Aromatics of tobacco leaf, plum, ashphalt and a bit of tar. A medicinal note the following night. The palate is medium to full bodied with berry, plum and liquorice. Resolved Tannins - quite fluid. This was Wine Spectators No. 1 wine for 2013 and now drinking at its peak but could go on for another 5 years on the evidence of this superb wine. — 2 months ago