Neil Valenzuela

9.6

Medium straw color. Aromas of pineapple, stone fruit, fig and lemon. Small delicate bubbles, with flavors of tropical fruits and biscut.

🏅97 Points - James Suckling
🏅95 Points - Wine Enthusiast — 12 days ago

Ron Siegel

9.3

A pair of 16’s off of Buccan’s list in PB. Way too young but started to develop slowly with air. I enjoyed both but leaned more to the Beausejour Duffau. — 2 months ago

Conrad Green

9.6

This is gorgeous. Lemon and stone. A touch of orchard fruit and a bit of salinity. Very balanced with acidity rounded into the palate. Great — 2 months ago

with Walker and David

Andrew Cullimore

9.4

Medium lemon straw colour . Quite complex and youthful nose , some ripe apple, white peach, mint , wet stones , some floral hints , marmalade and a hint of petrol . On the palate this is quite bold and dense in style with , intense with some ripe apple , white peach , light herbal touch and a very saline , slate driven finish . Hints of citrus peel and camomile. Balanced acidity , good balance if quite rich in style , lots of extract , with a pretty dry , good length citrus tinged finish . Still young and on the basis of this bottle , just entering its drinking window, from now and over the next 15 years . This really does change in the glass and needs some time to show its best, becoming more focused and mineral, the richness giving way to layers of mineral extract and salinity. Really quite impressive. — 4 months ago

Rick Phillips

9.5

Great way to end 5 days at the Cayman Cookout 2026 at The Ritz Carlton Grand Cayman. Wonderful Food experience with some awesome Chefs and some spectacular Wines! — 5 months ago

with Sherre and Letha

Neil Valenzuela

9.2

Pale salmon color, small, delicate bubbles. Aromas of strawberries, lemon zest and grapefruit. What a solid NV champagne, red berry flavors, lemon and stone fruit on the palate.

🍇45% Chardonnay, 35% Pinot Noir and 20% Pinot Meunier.

🏅96 Points- Wilfred Wong
🏅93 Points - James Suckling
🏅92 Points - Robert Parker — 5 months ago

with Chad

Ericsson

9.3

The pinnacle of Syrah.

It opens with smoked meat, dried black olive, leather, and stone.

The palate is graceful and savory, where fading dark fruit, iron, and earth glide on silken, fully melted tannins.

Legendary Hermitage! — 6 months ago

Jerry Raphael

9.5

I purchased this wine for $60 as a Bordeaux future offering from MacArthur’s in DC, with the hope of opening it when my younger son—born in 1982—was old enough to share it. We finally did just that this Thanksgiving, celebrating both him and the bottle.
The fill was mid-shoulder, but the family was together and it felt like the right moment. I gave it about an hour in the decanter before dinner. Early on it showed blackberries, a touch of veg, lead pencil, cedar notes and a smooth elegant finish. As the evening went on it opened a bit more, gaining some depth.
A few hours later I revisited the small amount I’d saved and found it had dried out some—but that was expected for a 43-year-old First Growth. Ultimately, it was a wonderful experience and a memorable way to share both the wine and the moment with family.
— 7 months ago

Conrad Green

9.5

Still fresh but definitely lots of secondary notes. Pear and wet stone and a light sweetness and salinity. Good tension. Excellent — 22 days ago

with Ara and Paul

Conrad Green

9.7

Spectacular. Fresh with lime, wet stone, incredible poise and delicacy. Just gorgeous — 2 months ago

with Walker and David

romo

9.4

Surprisingly reticent with no reduction getting in the way. A heavy tension and dense richness that still feels light. Full-bodied bananas foster brown butter yellow-submarine. — 3 months ago

Somm David T

Independent Sommelier/Wine Educator

9.4

I have written a few times regarding my tale of Caymus & Caymus Classic. Their vintages post 2011 and their vintages pre 2011.

I have at event tastings that Caymus was pouring, encouraged their staff to talk with Chuck to make both Caymus & Caymus Classic. Recently, I emailed them to pass on my thoughts to Chuck asking him to make both. If you liked Caymus the way it was, I encourage you to do the same. There is a dwelling amount of older, well preserved Caymus Classic vintages. info@wagnerfamilyofwine.com should you be so inclined.

Their post 2011 Caymus Cabernets are picked at higher brix and syrupy sweet. I get why Chuck changed. Many like sweeter Cabernets that drink easy young. That is not my wheelhouse.

In my intermediate wine days, I aged and enjoyed many pre 2012 vintages. This perfect bottle bought on the secondary market at around $70 is extremely well stored. The cork when I cut the foil looked slightly depressed, when I pulled it with an Ah-so was next to new.

I enjoyed this with a Ribcap, not the best wine for that steak but, ok. This 07 is more filet or NY Strip.

The nose shows; a very dark core of sweet currants. Ripe-lush-blackberries, black cherries, the blackest of plum to pudding, black raspberries, poached/slightly baked strawberries, circling raspberries, anise to black licorice, woven baking spices-cinnamon, clove, nutmeg & vanilla, caramel, dark chocolate, mellow dark spices, sweet tarriness & dark earth, dry crush limestone, moist, grey volcanic clays, dry top soil, dry tobacco, some sweet graphite, steeped black tea & withering/candied, dark, red flowers framed in liquid violets/lavender.

This bottle now nearly 18 years in bottle has not faded. It is at its precipice and will hold a few yrs. 2007 a grand Napa vintage. Decanted a little over an hour and enjoyed over the next 90-120 minutes. With this experience, another hour in the decanter is even better.

M-M+ velvety, rounded, tannins. The palate is round, ripe, lush, ruby fruits of; dark core of sweet currants. Ripe-lush; blackberries, black cherries, the blackest of plum to pudding, stewed plum, black raspberries, poached/slightly baked strawberries, circling raspberries with notes of liqueur overtones, anise to black licorice, woven baking spices-cinnamon, clove, nutmeg & vanilla, caramel, dark chocolate, black licorice, dark berry cola, distinct dark, Caynus Classic spices w/ palate heat, herbaceous notes, sweet tarriness & dark earth, dry crush limestone/rock, moist, grey volcanic clays, dry top soil, dry river stone, charcoal, notes of menthol, dry tobacco, leather, dry oak barrel shavings, some sweet graphite, steeped black tea & withering/candied, dark, red flowers framed in liquid violets/lavender, perfect, round acidity with an incredibly; balanced, well knitted-toned-structured, elegantly/smartly polished finish that goes on and on and long sets on beautiful earth & spice.

94+ This experience is becoming rarer & rarer. — 4 months ago

Somm David T

Independent Sommelier/Wine Educator

9.4

I’ve had a number of PC 96’s over time, none quite this good. The fill line & cork perfect. Very little sediment. Some bottle neck tannin burn. For me, Pontet Canet didn’t really hit its consistent, quality stride until 2005. Doesn’t mean they didn’t make a few beauties before then. Pontet Canet is proof that the 1855 Bordeaux Classification needs to be redone. Unlikely it will in my lifetime.

This 96 maybe just short of its precipice. Stylistically a little better than 94.

The nose reminds me of everything I love about older Bordeaux. Dark core of currants/cassis. Ripe, floral; blackberries, dark, baked cherries, sweet, black plum, poached/strawberries, raspberries, hints of baked rhubarb & blueberries, mixed berry cola. Sweet forest floor w/ leaves, sweet mushrooms, sweet led pencil shavings, steeped tea w/ hints of fruit, charcoal, dry tobacco/leather, some dry herbs, withering dark, red flowers, red roses with violets.

The palate is also everything I love about older Bordeaux. Dark core of currants/cassis. Ripe, floral; blackberries, dark, baked cherries, sweet, black plum, poached/strawberries, raspberries, hints of baked rhubarb & blueberries, mixed berry cola/red vines. Everything I understood the first time standing in the estate vineyard of Pichon Baron. Tasting limestone, dry river stone, dark, rich soils with dry leaves, dry stems. In fact, I’ve tasted vineyards soils everywhere I have been in every world wine region. Basically, everywhere in the wine world that has reliance. Many multiple times. Sweet graphite, steeped tea w/ hints of dark fruit, understated, layered baking spices-clove, nutmeg, cinnamon and vanillin, dark cocoa, dark exotic spices, some anise to black licorice, charcoal, dry tobacco with ash/leather, some dry herbs-safe/bay leaf, limestone, dry river stone, dry crushed rocks, dark, rich, earth with dry leaves, dry topsoils, dry stems, withering/dry dark, red flowers, red roses with violets, excellent, rainfall acidity with an extremely well balanced/structured/tensioned, great length and an elegant finish that lasts minutes and falls nicely on dry earth and dark spices.

A very, very slow roll with my Ribcap. Definitely better with the steak than on its own.

This bottle tells me this 96 has plenty of good drinking ahead, another 8-10 yrs+.

ABV is 13%. Disappointing it ever changed. — 5 months ago

Michael

9.0

Way more reduction than I’m used to with this but blew off with time — 8 months ago

Brian Hearty

9.6

2014. Enjoyed a small splash at the end of a great birthday meal at The Oven!
Such pure stone fruit and honeyed aromas and flavors with balanced sweetness and acidity. — a month ago

Tom Garland

9.4

Decant and pour.  On the nose:  dark fruit, pencil shavings, green bell pepper, leather, mushrooms.   Taste:  a brooding, still austere, structured wine with dark fruit, cassis, smoked earth, cigar, minerals, crushed stone.  Some pronounced tannins want you to give it more time for a better score in the future.

At Cote, Last Vegas — 2 months ago

with Brenda and

Pinotman /// Andreas

9.4

These used to be cheap - not any more 40$ for the new vintage this was 26$. Classic and super elegant. A ton of tannins left: 14%. Fermented dark olives. Dark cherries. Way better than the 2013 chianti reserva I popped for our italian dinner club. These are the wines kids should try - but hey our brillant marketing 🤡 priced them out of trying quality nebbiolo so they switch to cocktails and beer! Well done. Will go for 5-10 more years with ease. — 3 months ago

Conrad Green

9.7

Oy vey. This is gorgeous. Soft edges and intense but blanched fruit. Cool wet stone, delicate citrus, an oily complex note. Spectacular but quiet — 4 months ago

with Bex

Somm David T

Independent Sommelier/Wine Educator

9.4

I remember when the 2005 Pichon Lalande was reviewed by RP, 89. I saw that & said, you would have to get in the way of the 2005 Bordeaux vintage to be that sad. I still bought 6 at a bargain basement price. A very good idea post 20 yrs+. Both Pichon’s don’t have a modern day history of getting in the way of a good vintage.

I also bought this one. 18 yrs in bottle and still acending. This will hold 5 more yrs and will last another 10 yrs properly stored.

I have visited Bordeaux 11 times. This chateau visually is still my favorite. It was showing a picture of this chateau to Sofia that launched our first visit. Sofia loved it and we have stared at it multiple times on every visit.

It was in our visit in 2007, I stood in the estate vineyard, looked & tasted their soils. After doing so, I said, “I get it.” I understood everything about what I was tasting in Left Bank Bordeaux’s early in my wine journey.

Sofia and I had dinner w/ Christian Moueix not long after the 2005 vintage was hyped/released. She asked him, when did you know you had something special?” He said, “as soon as I tasted the fruit at harvest.”

Tonight, it shows that it is a close relative, a sibling to Pichon Longueville. Cork, perfect.

The nose shows; classic left bank traits. Ripe, dark, brooding fruits, bright, mid berries, red cola, leather, tobacco, sandalwood, leather, led pencil, dark rich earth, limestone, dry river stone, hint of mushrooms, dark, red, fresh & withering florals.

The fruits on the palate show everything outstanding from the 2005 growing season. Ripe, juicy, brilliant; dark currants, blackberries, black raspberries, black plum skin, black cherries, baked/poached strawberries & some hovering raspberries. Dark chocolate bar to pudding, red cola, anise, dark spices w/ palate heat, dark, rich earth w/ dry leaves, pronounced graphite, dry tobacco, leather, limestone, dry twig, dry river stone, moist clays, moist herbs, cedar to sandalwood, withering & dry, dark flowers, red roses, some lavender & violets, beautiful rainfall acidity, excellent; balance, tension, structure, length w/ an elegant finish that lasts minutes and lands on spice & earth.

13.4 ABV. Nice.

#TheTwoHourRibcap

This held up vacuumed sealed the same night, refrigerated & enjoyed exactly a week later. — 5 months ago

Joe Fischer

9.3

Yellow with aromas of apple, lemon, herbs, wet stone, smoke, and petrol. On the bud, lemon, apple, pear, and a nice acidity. Finish is longer and full bodied. Great with our Grilled Swordfish. Aging nicely! — 6 months ago