Of extreme rarity, the mythical and cult-like wines of Prieure Roch really do show such singularity. Grand Cru Clos Vougeot, with vines planted as far back as 1929 and situated in what is a coveted sub-section “terroir royal,” is perhaps their best wine along with Clos de Beze. 2007 is showing superbly, combining the elegance of the vintage with the power of the site with captivatingly complex aromatics and a juicy, earthy and floral mineral inflicted core and a finish that keeps on going. This was simply magical after some air. Special wine. — 3 months ago
Very enjoyable left bank bottling for $35 on the shelf, if not pretty closed. Decanted for 2+ hours and was just starting to reveal itself, still somewhat shy after 4+. Blackberry, stewed mulberry, earth, coffee grounds, garden, and spice. Not overly ripe or concentrated with a subtle bitter balance. Curious to see what day 2 is like. Good value candidate for cellaring though I wouldn’t hate a bit more acidity. — 4 months ago
Ruby red with aromas of red fruits, blackberries, and forest aromas. Tartness, raspberry, and spice notes on the bud. A pretty good 100% Cab Franc. — a month ago
30 years old and still bringing it. Drank with my blushing bride of 51 years on Valentine’s Day. It was a good choice. Both. — 3 months ago
When someone asks what does a delicious Napa Cab taste like, with a 4 hour decant this is it. — 4 months ago
Bon nez et finesse — 2 months ago
2014 vintage holding up extremely well. Smooth balanced from front to finish of red fruit and spice. — 2 months ago
Blackberry, pepper, tobacco on the nose. Incomparable concentration and punch. Chewy, puckery, rich on the palate. — 5 months ago
Brad Jensen
Soft, creamy, not overly acidic but nicely balanced this is a great value! Nose of green citrus rind, maybe some orange or kalamunsi, sea air and slight hints of fresh cut grass on a pale yellow/green color. Light to medium bodied, with tiny bubbles, and slightly creamy palate that shines mostly of Chenin, with a dry palate but not stark, with notes of cooked leeks with butter, sumo orange and wet stone like minerality. — 7 days ago