Jay Kline

9.6

Presented to me double-blind at Tasting Group. The wine pours a deep garnet/purple with an opaque core and some moderate rim variation; medium viscosity with moderate staining of the tears and some signs of sediment. On the nose, the wine is vinous with beautiful notes of ripe and slightly dried black and blue fruits: dark brambles, plum, fig, purple flowers, leather ball glove, something spicy and green that has me debating between rotundone or pyrazines (but which?), rocky earth and fine baking warm spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Alcohol is medium. Confirming the notes from the nose. The finish is long. What a beautifully made wine.

Initial conclusions: this could be Cabernet Sauvignon (or a blend with associated Bordeaux varieties), Cabernet Franc, Merlot (blended with associated Bordeaux varieties) or Syrah from France, the US or Australia. This is older; probably 20+ years of age based on the secondary characteristics or dried fruit and old leather. While the fruit plays a starring role here, the alcohol seems almost modest so I can’t place this in Australia or the US. The problem I’m having, are there pyrazines or rotundone? I don’t get a lot of black pepper or animale, or olive for that matter…so I’m leaning towards this being Bordeaux. Final conclusion: this is a Cabernet Sauvignon-based wine with a blend of Bordeaux varieties, from France, Bordeaux, Pulliac, from a classified growth, 2004. Whoa!!! 2005 Clape?! What a treat! I feel like I should have nailed this wine. Alas…I still have to get better at differentiating between pyrazines and rotundone with age. Drink now with a decant, through 2045+ — a day ago

Sipping Fine Wine

8.9

Deep, dark Ruby red color with a fruit forward nose, lots of ripe berries with oaky notes. Jammy big and bold blackberry flavors with some spice, cacao, cedar and leather notes with nice mouthfeel. Big fine tannins with berry fruit carried over to the finish with oak and sweet spice. — a month ago

Scott@Mister A’s-San Diego

9.3

2022 vintage. Medium-heavy body. Needs time/patience but shows pretty well currently if you're out of either/both. 6.3.26. — a month ago

Alvaro Bustillos

9.7

Precheval troigoss Bilky — 12 days ago

Scott@Mister A’s-San Diego

8.9

2022 vintage. 5.20.26. — a month ago

Andrew Cullimore

9.4

More or less the same aspect as the Pucelles, medium gold in colour . A lot more reserved and younger on the nose , more linear and mineral , seashell, light lemon and some white flowers . This is discreet , at least on the nose , on the palate however this is intense but linear and focused , with a touch of lemon oil , but mostly chalky mineral , seashell notes , long vibrant length . Really fresh and vital though there is good mouthfeel , just a hint of toastiness on the finish . Long and fine , fresh and still young . From now and over the next 5- 10 years . Also a late release from the domaine , with wax capsule and Diam cork. — 2 months ago

Paul J

9.7

Wow!! This was amazing. PnP. Earth, barnyard mixed with lovely cherry fruit and subtle herbs. Great texture and depth. One of my best bottles of this. Paired great with BBQ. — 13 days ago

with Brooke

Alvaro Bustillos

9.7

Primera cena troigoss — 12 days ago

Conrad Green

9.6

Beautifully fresh and intense with lemon, limestone and light floral notes. A powerful palate of bright citrus and an oily persistence in the mid palate with thrilling acidity and tension. Long and vital — 15 days ago

Alvaro Bustillos

9.7

Primera cena troigoss — 12 days ago

Alvaro Bustillos

9.3

Jorge baeza — 6 days ago

Conrad Green

9.3

Soft and good secondary notes. Quite subtle. Delicate lemon and oyster shells. Calm and pretty. Slightly disappointed but changing a lot with air in the glass — a month ago

with Gregg and Rick

David Samples

10

Beyond beautiful! Immediately soft upon opening—had planned to decant for 4-6 hours but decided against. Open and had small taste with Maggie Harrison around noon. Decided to re-cork it and decanted at 4PM.
At noon I got (very unexpected) cranberry notes on the nose and the palate was considerably more gentle than expected.

After two hour decant: Soft (cat tongue), integrated tannins, pomegranate, black cherry begins to emerge. Herbs, smoky/meaty notes emerge


Tasted: 5.20.26
Attendees: Mark Cerimele, Maggie Harrison, Steve Pfancuff, Lorne McClelland, Andy McCray, Denise Casino, Randy Nelson — a month ago

Conrad Green

9.3

Clean and fresh and mineral. Hints of pears and soft citrus. Long — 5 days ago

with Gregg

Alvaro Bustillos

9.7

Cena team lider @ grand cru trajo ale garza — 12 days ago

Alvaro Bustillos

9.8

Cena lider mty @ gand cru — 12 days ago

Ivor

9.1

Best solution on a hot humid summer day. — 8 days ago

Alvaro Bustillos

9.5

Precheval troigoss Yugo — 12 days ago

Bob McDonald

9.6

First sentence is a tester. Now the full note. We don’t often have Grand Cru Burgundy but we had roast duck legs on Mother’s Day. An intensity to the nose - Sous Bois/Compost heap with savoury red fruits - smoky with a hint of pepper. Many of the experts are saying a high influence of stems in the ferment is apparent and I totally agree. Interestingly Richard Hemming MW gave the wine 19.5/20 and said “This is what all the Burgundy fuss is all about.” Continuing to evaluate - this wine has a beautiful nose (very Morey one taster said). In summary a magnificent wine with great persistence. One of the 1001 Wines. Clos des Lambrays can trace its history back to the 14th century. — 2 months ago

Ming L

9.1

Aromas of strawberry, pomelo, watermelon, rose petal, sea breeze, and hint of thyme. The palate adds additional red berries, citrus, and faint earthy notes. Medium body that is nicely textured. Fresh yet round acidity. There is off-dry sensation on the otherwise slightly savory medium finish.

Lovely but pricy rose. — 2 months ago