The 2010 Domaine Clape Cornas is a truly exceptional vintage, hailed by critics as one of the finest. Robert Parker awarded it an impressive 99+ points, describing it as one of Clape's most concentrated vintages. Jeb Dunnuck went even further, scoring it a perfect 100/100, noting its incredible array of black and blue fruits, scorched earth, charred meats, leather, and an almost Hermitage-like burning ember character. Decanter also lauded it with 99 points, calling it a "soaring wine" from an "epic vintage". This powerful red achieved one of the highest natural alcohol levels (14%) ever recorded at Clape. 【Robert Parker 99+ points / Jeb Dunnuck 100 points / Decanter 99 points, an epic vintage】 In the glass, it presents a dense inky garnet with a dark purple core. The nose is complex, revealing layers of blackberry, blueberry, cassis, violet, liquorice, black olive, charcoal, smoked bacon, and crushed granite, giving it the wild, savoury intensity characteristic of great Cornas. On the palate, it's full-bodied and seamless, with concentrated dark fruit wrapped in firm, finely grained tannins. Graphite, scorched earth, and pepper build through the palate, while vibrant acidity carries an exceptionally long mineral finish. Notes of plum and boysenberry are also present. This wine is powerful and is now entering its maturity, with a long life ahead, expected to impress for at least another decade. 🍴 For food pairings, this robust Cornas is an excellent match for rich, savoury dishes. Consider serving it with roast saddle of venison, lamb shoulder with rosemary, or slow-braised ox cheek. A wild-mushroom and black-lentil pie would be a superb vegetarian option. Aged Comté cheese will also complement its depth without overshadowing its granitic edge. 🥂 This wine is perfect for a celebratory dinner or a special occasion where a truly profound and age-worthy red is desired. It's ideal for connoisseurs looking to experience a benchmark Northern Rhône Syrah at its peak. Given its age, stand the bottle upright for a day or two before serving, decant carefully to manage any sediment, and allow it measured air to fully express its complex bouquet. Serve at around 16–18°C.