Didn't take notes, just enjoyed. Has structure (fruit / acid / tannin) to balance high alchohol. Paired well with grilled flank steak. 92+ with room for improvement.
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Black, thick, inky abyss Oaky dark fruit jam BOMB. WOW!!! Explosive to the nose. Britt could smell it from across the room when I began the carafing process. Tastes like the nose. Heavily extracted with a 16 percent alcohol level. Thick, and syrupy like blueberry pancake syrup.
The wine has the bones to become something wonderful. My guess it will take another 3-5 years to settle down. I still like it and it went great with fajitas tonight.
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Such a great QPR if you like rhone blends. This one has such rich fruit and gets better the longer you leave it to air (best after 6+ hours). I need to find a few more and let them age and continue to integrate. Fun to drink now but plenty of upside.
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This shows its usual fruit bomb intensity, but with a distracting overlay of oaky vanilla. Given two or three years to absorb the oak, it should merit a higher score.
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Opened by our host DQ. Double splash decanted then left to slow ox for 6 hours before we dove in tonight. Very dark purple in the glass. Nose of black currant, pine bark/sandalwood and faint orange rind. Palate of dark red fruit with balanced acidity and a slight astringency from the tannins. I was giving it a 92 early in the evening but went back to it at the very end of the night after another 4+ hours of slow ox'ing in the bottle and to me it was much smoother and more balanced. Easily a 94 at that point, might even have been moving to a 95 but I called it a night. This is a very nice drinker that doesn't break the bank but give this young one plenty of air!
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Deer Valley Palooza in 3 stages with Mark1npt and Agelvis; 6/25/2023-7/1/2023 (8,100 ft): Really curious to try this one after the review of Rhone who. Four hour slow ox after a double decant and seemed about right. Aromatic nose of dark cherries and flowers. On the palate ripe cherries, berries and cough syrup. A hint of orange zest and tangerine fruit. Big but balanced with an acidity that I enjoyed. Almost a 95 for me
Tried the last 3 ounces of this in the airport lounge at sea level. Omg such a difference. 96-97. Is it the extra micro-ox or is my palate just dead at altitude?
Double decant, followed by a six hour min slow ox. Very deep and bright magenta color. Stewed raspberry, currant, crème brûlée, sandalwood incense, and orange zest. Very smooth, dry palate, with good acidity. Firm tannins on the longish finish. 70% Monastrell and 30% CS
Wine #2 of the Deer Valley Wine-a-Palooza with Mark1NPT and Decanting Queen (and our significant others). This is drinking great in its youth. Very fun blend.
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Wow! Has Clio changed its style since 2015 with more modern style, improved finesse and well-integrated new oak barrel.
I have been a fan of Clio since 2004 to 2015 but stopped collecting it as it needs 5-8 years (or double decant and wait for 2-3 days) to get the tannin and rustic structure mellowed. I recently had 2013 and it’s approachable now but can further improve with a few more years; while 2011 and 2012 are drinking beautifully even after 10 years retaining primary notes (with no secondary notes which is a good thing). Clio is a very unique wine as it has a Napa-style cab nose (blended with 30% cab) and its opulence dominated the mourvedre. However, recently I tasted 2016 Clio, I was very surprised by its new/modern style which is more approachable than 2015 … So i got the 2020 vintage to try and it re-affirms that Clio has in fact improved to another level.
For the first time, I can pick notes of Mourvedre more prominently and the cab has taken a back seat (complimentary role). The texture and flavor is definitely punching above its belt challenging wines selling at $70-100.
The tannin is very fine and its acidity is well hidden under richness of dark fruits. This is a wine that can age for 10-15 years retaining its primary fruit flavor. I’m impressed by Clio. I have no qualm serving Clio to pair with steak or roast chicken. Clio can in fact be a steak-house wine.
Now, I have to go hunt down 2017 and 2018 vintage to try them Cheers!
Decanted for over 3 hours. Aromas of vanilla bean, black cherry, plum, olive and kirsch liquor. Flavors of plum, black cherry, melted chocolate, iron and currant. Ends with a 30+ second finish with chocolate covered cherry finish. Quite tasty.
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This is very good, in the California cabernet steakhouse wine style. Good balanced berry fruit with very expensive and elegant oak aging. Lots of interest and character here. If only this were 13-14% abv. The 16% is too much or would have rated higher. Nice for the price.
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4th Saturday Group brown bagger (R&S's): Double blind. Dark color. Plum, brown sugar and roasted fruit- rather ripe but not unpleasantly so. Plum and dark fruit on the palate. (J&T)
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4/30/2024 - CWilliam wrote: 92 Points
Didn't take notes, just enjoyed. Has structure (fruit / acid / tannin) to balance high alchohol. Paired well with grilled flank steak. 92+ with room for improvement.
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4/15/2024 - Genghis88 Likes this wine: 91 Points
@The Cape Thompson in Cabo
Black, thick, inky abyss
Oaky dark fruit jam BOMB. WOW!!! Explosive to the nose. Britt could smell it from across the room when I began the carafing process.
Tastes like the nose. Heavily extracted with a 16 percent alcohol level.
Thick, and syrupy like blueberry pancake syrup.
The wine has the bones to become something wonderful. My guess it will take another 3-5 years to settle down. I still like it and it went great with fajitas tonight.
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3/2/2024 - PowerPete Likes this wine: 94 Points
Meget meget blød og lækker uden at blive alt for sød. Great value for money! Den vil jeg gerne drikke igen
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1/17/2024 - Jessicastein79 wrote:
N
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12/18/2023 - Decanting Queen Likes this wine:
Such a great QPR if you like rhone blends. This one has such rich fruit and gets better the longer you leave it to air (best after 6+ hours). I need to find a few more and let them age and continue to integrate. Fun to drink now but plenty of upside.
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12/17/2023 - Sstutler wrote:
Fabulous wine!! Need more!!
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12/16/2023 - ajstorrs wrote: 92 Points
Very nice, fruity.
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12/2/2023 - Zuke16 wrote: 90 Points
Smooth but oak needs to integrate.
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11/19/2023 - wineotim wrote: 92 Points
Very primary, juicy, ripe, with relatively sweet and tame tannins. Still a pretty good value.
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10/13/2023 - mick978@gmail.com Likes this wine: 93 Points
Sweet
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8/27/2023 - mick978@gmail.com Likes this wine: 92 Points
Very early but superb overall
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8/6/2023 - RichardP wrote: 90 Points
This shows its usual fruit bomb intensity, but with a distracting overlay of oaky vanilla. Given two or three years to absorb the oak, it should merit a higher score.
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7/1/2023 - Mark1npt Likes this wine: 94 Points
Opened by our host DQ. Double splash decanted then left to slow ox for 6 hours before we dove in tonight. Very dark purple in the glass. Nose of black currant, pine bark/sandalwood and faint orange rind. Palate of dark red fruit with balanced acidity and a slight astringency from the tannins. I was giving it a 92 early in the evening but went back to it at the very end of the night after another 4+ hours of slow ox'ing in the bottle and to me it was much smoother and more balanced. Easily a 94 at that point, might even have been moving to a 95 but I called it a night. This is a very nice drinker that doesn't break the bank but give this young one plenty of air!
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6/30/2023 - Decanting Queen Likes this wine: 94 Points
Deer Valley Palooza in 3 stages with Mark1npt and Agelvis; 6/25/2023-7/1/2023 (8,100 ft): Really curious to try this one after the review of Rhone who. Four hour slow ox after a double decant and seemed about right.
Aromatic nose of dark cherries and flowers. On the palate ripe cherries, berries and cough syrup. A hint of orange zest and tangerine fruit.
Big but balanced with an acidity that I enjoyed.
Almost a 95 for me
Tried the last 3 ounces of this in the airport lounge at sea level. Omg such a difference. 96-97. Is it the extra micro-ox or is my palate just dead at altitude?
3 people found this helpful, do you? Yes - No / Comments (4)
6/30/2023 - AGELVIS Likes this wine: 94 Points
Double decant, followed by a six hour min slow ox. Very deep and bright magenta color. Stewed raspberry, currant, crème brûlée, sandalwood incense, and orange zest. Very smooth, dry palate, with good acidity. Firm tannins on the longish finish. 70% Monastrell and 30% CS
Wine #2 of the Deer Valley Wine-a-Palooza with Mark1NPT and Decanting Queen (and our significant others). This is drinking great in its youth. Very fun blend.
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6/28/2023 - Ben Christiansen wrote:
The baby brother to El Nido. Really sweet and full bodied. Fleshy and juicy. Lots of red fruit and really super massive.
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5/3/2023 - RhoneWho wrote: 95 Points
Wow! Has Clio changed its style since 2015 with more modern style, improved finesse and well-integrated new oak barrel.
I have been a fan of Clio since 2004 to 2015 but stopped collecting it as it needs 5-8 years (or double decant and wait for 2-3 days) to get the tannin and rustic structure mellowed. I recently had 2013 and it’s approachable now but can further improve with a few more years; while 2011 and 2012 are drinking beautifully even after 10 years retaining primary notes (with no secondary notes which is a good thing). Clio is a very unique wine as it has a Napa-style cab nose (blended with 30% cab) and its opulence dominated the mourvedre. However, recently I tasted 2016 Clio, I was very surprised by its new/modern style which is more approachable than 2015 … So i got the 2020 vintage to try and it re-affirms that Clio has in fact improved to another level.
For the first time, I can pick notes of Mourvedre more prominently and the cab has taken a back seat (complimentary role). The texture and flavor is definitely punching above its belt challenging wines selling at $70-100.
The tannin is very fine and its acidity is well hidden under richness of dark fruits. This is a wine that can age for 10-15 years retaining its primary fruit flavor. I’m impressed by Clio. I have no qualm serving Clio to pair with steak or roast chicken. Clio can in fact be a steak-house wine.
Now, I have to go hunt down 2017 and 2018 vintage to try them Cheers!
Rating: 93-97; 94++
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4/28/2023 - slywka7 Likes this wine: 93 Points
Decanted for over 3 hours. Aromas of vanilla bean, black cherry, plum, olive and kirsch liquor. Flavors of plum, black cherry, melted chocolate, iron and currant. Ends with a 30+ second finish with chocolate covered cherry finish. Quite tasty.
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4/14/2023 - baucoin wrote:
Good. 90. But I'd wait to 2025 or even 2026.
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3/20/2023 - CheviotCellar Likes this wine: 93 Points
This is very good, in the California cabernet steakhouse wine style. Good balanced berry fruit with very expensive and elegant oak aging. Lots of interest and character here. If only this were 13-14% abv. The 16% is too much or would have rated higher. Nice for the price.
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2/25/2023 - AllRed wrote: 89 Points
4th Saturday Group brown bagger (R&S's): Double blind. Dark color. Plum, brown sugar and roasted fruit- rather ripe but not unpleasantly so. Plum and dark fruit on the palate. (J&T)
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12/11/2022 - ewasowicz Likes this wine: 94 Points
Nose: smooth dark fruit
Taste: long finish of dark fruit, dark chocolate really great value
I like this one.
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