carmen

10

slightly funky, full bodied syrah/braucol/syrah blend with notes of black cherry, vanilla and clove. paired with a duck au poivre — 5 months ago

Leo Gentile

9.4

Rich deep purple and clear in the glass. Complex black fruits a bit of tar. Served with grilled lamb loin with garlic rosemary and EVO. Wine will be great for years to come — 2 years ago

Valerie O'Shea

9.3

Lovely nose, leather, dark fruit slight pepper. Scrumptious! Full mouth, lovely long finish, perfect complement to@out NY Strip Loin roast! — 3 years ago

Louis Martin

9.0

A bit bitter on its own, balances itself out when paired with a fatty meat (in this case, a Basque region raised pork loin). — 5 months ago

Brian Hearty

9.3

2014. Spice aromas, rich fruit, and medium tannins that paired great with a strip loin roast. — 2 years ago

Priya Gopal

9.0

Super quaffable, hints of citrus and honey, low acidity, crisp with a beautiful finish. — 3 years ago

Sharon B

9.2

I don’t drink too many Spanish wines but I liked the blingy label and it turned out really good. Paired well with a grilled pork loin and grilled veggies. TGIF! — 4 years ago

Sébastien F

9.1

Abricot, miel, noisette. Long et complexe. — 9 months ago

Carolyn Herlihy

9.4

Another winner from NZ and TJ’s (millbrae)

Tropical fruit and crisp finish - deliciously paired with chicken wings and pork loin. — 2 years ago

with Fahmeen and John

Ian Hamel

9.1

2020/12/22 with pan-roasted venison loin and tenderloin with sauce poivrade (after Richard Olney). This is a tricky one. I love Clape, and this wine was quite nice, in a brambly blackberry and funk vein. It did not, however, have any of the notes you’d expect from a mature Clape. It certainly didn’t feel old or faded - quite the opposite, it was still fleshy and fresh, if not terribly deep. Sometimes this happens, but sometimes I feel it happens a bit frequently with wines from my cellar. Perhaps it’s just too cold - I have heard some views that in cool, stable “benchmark” cellar conditions, wine can age much more slowly than is generally expected. One thing I can say is that my 2004 Clape and Allemand, stored with no cooling with family in the Bay Area, has already started to shown those delicious, gamy aromas. Should I raise my cellar temp a few degrees? As is, who knows how much longer this one could or should have gone, but as it’s my last bottle I guess I’ll never know. — 3 years ago