The 2010 Châteauneuf-du-Pape Hommage à Jacques Perrin is a monumental achievement from the Perrin family. Its kaleidoscopic nose kicks off with hauntingly fragrant rosewater, forest floor, kirsch, tobacco, lavender, ripe blackberry and black cherry compote. Crushed rocks add yet another layer of complexity. This ambitious red masterfully balances finesse and intensity with marked flavor concentration, culminating in an almost never-ending, nuanced resolution. Anyone fortunate enough to own this singular Châteauneuf-du-Pape can consider themselves really, really lucky. That said, I have a feeling the best is yet to come.

Beginning to enter its second phase of life - there's development here, but it's still a bit dumb and inexpressive - don't open it yet. Taking on some woodland notes, wet bark and turned earth. Very powerful on the palate, with perfectly ripe, massy tannins, incredible depth and length. Great freshness, huge power, such impact. It needs at least 15 years in bottle before opening, and 20 would be better. A monumental wine.

Tight, dense and backward, the 2010 Châteauneuf du Pape Hommage À Jacques Perrin was one of the least approachable wines in the lineup, yet certainly has incredible potential. Offering lots of liquid minerality, crushed rock, blueberry, truffle and cassis, it’s massive and concentrated on the palate, with building tannin, good acidity and a firm, focused feel that begs for cellaring. Hide these in the cellar for another decade. Drink: 2025-2060.
98+ points – Jeb Dunnuck (eRobertParker.com, Feb 2015)

No such issue exists with the perfect 2010 Chateauneuf du Pape Hommage a Jacques Perrin. I don't know what more a wine could offer. Inky blue/purple, with an extraordinary nose of smoked duck, grilled steaks, Provencal herbs, blackberries, blueberries, kirsch, licorice and truffle, enormously massive, concentrated, full-bodied and built for 30-50 years of cellaring, this wine, which is dominated by its Mourvedre component, is a tour de force, a spectacular, world-class wine. It is going to require some patience, though, and seems to need 4-5 years of cellaring. It should again be almost ageless in its potential.
100 points – Robert Parker (Wine Advocate #203, Oct 2012)