The 2010 Châteauneuf-du-Pape Cuvée Da Capo needs time to open, only gradually revealing its depth and complexity. After more than three hours in the glass, it unveils striking cigar box, blackberry liqueur, garrigue , crushed rocks and pressed violet aromas, accented by meaty subtleties. Cardamom spice and leafy nuances add more sophistication. Full-bodied, powerful and deep, the 2010 Da Capo bundles more flavor concentration than the Réservée from the same vintage, as well as grippier tannins, suggesting that it needs even more time to resolve. A bold finish lasting over two minutes confirms its stellar quality, but only the patient will be rewarded.

This sélection parcellaire is made only in superior vintages (2000, 2003 and 2007 in the last decade). It's aged for more than two years in foudres . Extremely sweet and lively. Racy, dense, notable tannins, extremely vivacious. Long and very rich indeed, even though the residual sugar is actually less than 1 g/l apparently. A loud wine. (JR)

Wine Advocate October, 2013 Comprised of roughly 85% Grenache and the rest Syrah and other permitted varieties, aged all in foudre, the 2010 Chateauneuf du Pape Cuvee da Capo is sheer perfection in a glass. Wine doesn’t get any better. Incredibly rich and concentrated, yet ethereal and even graceful, it boasts off-the-hook aromas of blackberry, licorice, spice-box, smoked meats and underbrush that continue to change and develop in the glass. Massive and decadent on the palate, yet again, with no weight and a seamless texture, this brilliant effort needs a handful of years in the cellar and will live to see its 30th birthday in fine form. Drink 2016-2040. Robert Parker's Wine Advocate 31/10/2012

No Cuvee da Capo was made in 2009, but the 2010 Chateauneuf du Pape Cuvee da Capo is composed of 80-85% Grenache and the rest a field blend of the other permitted varietals (Syrah, Mourvedre, Muscardin, Terret Noir, Counoise, Vaccarese, etc.). It is fashionable to compare the newest Capo with a previous vintage, and for me, the 2010 resembles 2007 more than their 2003, 2000 or 1998. The stunningly rich 2010 has close to 16% natural alcohol, and will be bottled after spending 18 months in old wood foudres. Notions of ripe figs, kirsch liqueur, cedar, Christmas fruitcake, smoked meats, charcuterie and beef blood are present in this staggeringly complex, rich, full-throttle, massive, intense wine. Drink it over the next 20-30 years. (98-100)

Still in foudre, the 2010 Domaine du Pégaü Châteauneuf-du-Pape Cuvée Da Capo is monumental stuff and I think possibly the greatest Cuvée da Capo produced to date. Showing off the chart levels of concentration and richness, with jaw-dropping aromatics of roasted meats, spice, licorice, liquid mineral, and incredibly pure blackberry and assorted dark fruits, it hits the palate with a gorgeously pure, full-bodied, and powerful texture that just keeps on giving. Nothing is out of place, the fruit is perfectly ripe, and it has thrilling purity and depth. The amount of tannin here would give me pause if it was not for all of the depth and richness through the middle. This legend in the making will need a full decade or more of cellaring, yet will age and drink well for 2 decades or more after that. If you can afford it, do not miss it.