Local Delivery Available Curbside 11am-6pm Daily Stores Temporarily Closed

2000 Clos de Sarpe, St-Emilion (1.5L) (Previously $290)

SKU #1404151 96 points Robert Parker's Wine Advocate

Outer quote mark The 2000 Clos de Sarpe is medium to deep garnet-purple in color and very meaty on the nose with scents of charcuterie and beef drippings over a core of Black Forest cake, plum pudding and tobacco with wafts of leather and cedar chest. Wow—medium to full-bodied, it absolutely fills the palate with sweet, rich, ripe fruit, supported by satiny tannins and oodles of freshness, finishing long and earthy. (LPB) Inner quote mark (5/2018)

K&L Notes

96 points Robert Parker in Wine Advocate: "Readers who require immediate gratification will dislike this wine, which is one of the most concentrated behemoths and tannic blockbusters of the vintage. This is very much in keeping with the proprietor’s intention to make wines such as they made in the 19th century, and ones that can last 50+ years. Still young, with plenty of noticeable new oak, this 2000 tastes like a 3 to 4-year old St.-Emilion. Plenty of barbecue smoke, graphite, blackberry, and plum characteristics are present in both the aromatics and flavors of this broodingly backward, massive monster. While fascinating, it is not for everybody. I originally gauged its maturity to be around 2010, but I would push that back to 2015-2040+." (6/2010)


Share |
Price: Hidden

Real Time Inventory by location:

The item you have chosen is in stock, and has inventory in at least one of our retail stores. Below is the current quantity on hand information for this product within our database. It is never more than five minutes old. Additionally, our shopping cart looks at real time inventory so when you add an item to you cart we will do an immediate check of available inventory and alert you if there are any issues.

Location Qty
Redwood City: 2
Product turnaround time varies by location of inventory and your chosen method of shipping/pickup. For a detailed explanation click here.

Additional Information: