Cameron Parry

9.2

Took about 2 hours to open. Dark & dried cherries. Acid still nice and firm. Tannins still going strong but clearly softer and more fine grained. Feels somewhat unbalanced - good acid, good tannin, not enough fruit. May have missed the optimal window. Still very enjoyable. Only a touch of Brett. — 13 days ago

Tom Garland

9.3

+2 hour decant(decent chunky/fine sediment). A remarkable dark magenta with some bricking. Nose: Captivating savory notes of dark fruit, herbaceous, funky earth, worn leather, pencil shavings, cedar, smoked meat, maybe a touch of bandaid(brett). Taste: A savory wine with class and elegance... dark currants, tobacco, graphite, saline, cedar, and a spiced earthy minerally medium plus finish. YUM! — 6 months ago

with Brenda

Roberto Carli

9.1

Balanced, without overly gritty tannins. A touch too much brett, but integrated in a rustic feel — 3 years ago

Jay Kline

9.3

This bottle was a lovely gift from our friend Tim who visited Omaha this past Spring. Our only instructions were to enjoy it together with food; challenge accepted! While I have experienced many wines produced by Foillard, this was my first with his “Cote du Py”. The wine pours a deep ruby color; slightly hazy in the glass. On the nose, at least initially, there are signs of some Brett giving a barnyard characteristic but that sort of blows off (or at least becomes less obvious) with cherries, earth, blackened poblano, underripe plum, and purple Sweet Tarts taking a more central role. On the palate, it’s mostly dark cherry and blackberries showing very little in the way of evolution. Medium+ acid, medium- tannin. The finish was super long. I was really impressed how young this wine was coming across; hardly an indication of anything that would indicate ten years of age. Yet more proof that Beaujolais can cellar quite gracefully. We loved how this paired with grilled rack of lamb and a light salad with tomatoes, cucumbers, garbanzo beans, mozzarella and prosciutto. Grazie Tim! — 4 years ago

Doug Powers

9.3

Lovely, sweet mature fruit (dried redfruits), there might be a touch of Brett (but less than the 1995 Beaucastel I posted last week), suave and complex on the palate, lingering finish, excellent Chateauneuf-du-Pape at its peak!! — 2 months ago

with Jim

Shengli Hu

9.2

Bright medium ruby color!! Brett, black olives, black pepper, FRESH red and black fruits, jerky, fruit wrapped acidity and tannins. Called it 1996 Cote Rotie. — 3 years ago

Ben Lehman

9.0

For one of my all time favorite wines, this was a bit disappointing. What has previously smelled like garrigue and lavender, this time around smelled a bit too much of brett for my taste — 4 years ago

Doug Powers

9.4

[En Magnum] This is absolutely a beautiful, 30-year-old, Beaucastel Rouge in large format, mostly clean (just a trace of Brett), red fruits, still some structure, but not tannic, balanced, complex layers of flavors, long finish, really a top-notch Beaucastel with old school ABV (13.5%)!, lovely!!! — 2 months ago

with Jim

Shengli Hu

8.9

Medium minus concentration of garnet color. BRETT. Roasted green bell pepper, tart tomato leaves, hawthorn, iodine, dried tea leaves, oregano, bay leaf, blood/sanguine. Medium acidity, dissolved medium+ tannins, medium+ finish. — 3 years ago

Aaron Rankin

9.4

These have begun showing Brett/funk, but this bottle is clean. My first without the horseshit kiss. PnP. Forest floor, wet sticks, and a bramble pie cooling by a distant window. This is Autumn Pinot at its most perfect. Plush mouthfeel with viscosity like a mild reduction (not reductive). While the tannin has faded, the concentration provides more than expected structure. — 3 years ago