96 points Lisa Perrotti-Brown (The Wine Independent): "The 2017 Pangaea is made up of 44% Cabernet Sauvignon (Napa Valley) , 29% Malbec (Valle de Uco, Argentina), 17% Merlot (Right Bank Bordeaux), 8% Cabernet Franc (Helderberg, South Africa), and 2% Petit Verdot (Dehesa del Carrizal Vino de Pago, Spain). Deep garnet-purple in color, it charges out with very youthful black fruit notes of juicy blackberries, fresh black plums, and boysenberries leading to hints of chocolate mint, tree bark, cumin seed, and crushed rocks plus a touch of garrigue. The full-bodied palate is built like a brick house, delivering mouth-coating, ripe black fruits and loads of savory/earthy sparks, framed by super-firm, grainy tannins and great tension, finishing long and lifted. Alcohol 14.5%. Drink: 2025-2045. (10/31/23)"
96 points Jonathan Cristaldi (Decanter): "The third release of this ‘Wine of the World’ by master blender Michel Rolland. A blend of 44% Cabernet Sauvignon (from Napa Valley), 29% Malbec (from Argentina), 17% Merlot (from Bordeaux), 8% Cabernet Franc (from South Africa), and 2% Petit Verdot (from Spain). Deep ruby core with a lucid rim. Charges out of the glass with hefty savoury notes of sweet pipe tobacco, white pepper, sagebrush and sandalwood. A wealth of crunchy red cherry and sweetly spiced plum fruit hangs in the balance as powerful, mineral-laced tannins build on the palate, gliding to a prolonged finish of Mexican chocolate and perfumed red and purple florals—quite a balancing act. World-renowned consultant winemaker and master blender Michel Rolland has partnered with Travis Braithwaite, a logistical maestro, to create the most consequential blend of a lifetime. Bearing no appellation, Pangaea combines grapes from France, Spain, South Africa, Argentina, and the United States, chasing after a terroir expression of Mother Earth. First, each wine is made in its own country—harvested, fermented, and barrel-aged. Ageing is anywhere from 12-26 months. When a wine is ready for blending, it is racked into stainless steel barrels, which are then transported under temperature control by boat or by air to a winery in Napa Valley. Once gathered in Napa, the final blends are put together by Michel Rolland, Braithwaite, and consultant winemaker Jean Hoefliger. Drinking Window: 2024-2038. (6/10/24)"
95 points Jeb Dunnuck: "The 2017 Terroirs of Pangaea is slightly more Cabernet Sauvignon-dominated and checks in as a final blend of 44% Cabernet Sauvignon, 29% Merlot, 17% Malbec, 8% Cabernet Franc, and the rest Petit Verdot. As with all of the recent vintages, it was aged 18-24 months in 70% new French oak. It's another beautiful wine in the lineup that has a spicy, complex style in its savory red and black fruits, sandalwood, lead pencil, and smoked tobacco-driven aromas and flavors. Medium to full-bodied on the palate, it stays nicely compact and focused, has fine yet certainly present tannins, terrific overall balance, and a great finish. This complex, savory, layered, balanced 2017 has another two decades of prime drinking ahead of it. As with the 2016, it has a certain Old World-like character. Drink: 2025-2045. (3/6/25)"
96 points Jonathan Cristaldi (Decanter): "The third release of this ‘Wine of the World’ by master blender Michel Rolland. A blend of 44% Cabernet Sauvignon (from Napa Valley), 29% Malbec (from Argentina), 17% Merlot (from Bordeaux), 8% Cabernet Franc (from South Africa), and 2% Petit Verdot (from Spain). Deep ruby core with a lucid rim. Charges out of the glass with hefty savoury notes of sweet pipe tobacco, white pepper, sagebrush and sandalwood. A wealth of crunchy red cherry and sweetly spiced plum fruit hangs in the balance as powerful, mineral-laced tannins build on the palate, gliding to a prolonged finish of Mexican chocolate and perfumed red and purple florals—quite a balancing act. World-renowned consultant winemaker and master blender Michel Rolland has partnered with Travis Braithwaite, a logistical maestro, to create the most consequential blend of a lifetime. Bearing no appellation, Pangaea combines grapes from France, Spain, South Africa, Argentina, and the United States, chasing after a terroir expression of Mother Earth. First, each wine is made in its own country—harvested, fermented, and barrel-aged. Ageing is anywhere from 12-26 months. When a wine is ready for blending, it is racked into stainless steel barrels, which are then transported under temperature control by boat or by air to a winery in Napa Valley. Once gathered in Napa, the final blends are put together by Michel Rolland, Braithwaite, and consultant winemaker Jean Hoefliger. Drinking Window: 2024-2038. (6/10/24)"
95 points Jeb Dunnuck: "The 2017 Terroirs of Pangaea is slightly more Cabernet Sauvignon-dominated and checks in as a final blend of 44% Cabernet Sauvignon, 29% Merlot, 17% Malbec, 8% Cabernet Franc, and the rest Petit Verdot. As with all of the recent vintages, it was aged 18-24 months in 70% new French oak. It's another beautiful wine in the lineup that has a spicy, complex style in its savory red and black fruits, sandalwood, lead pencil, and smoked tobacco-driven aromas and flavors. Medium to full-bodied on the palate, it stays nicely compact and focused, has fine yet certainly present tannins, terrific overall balance, and a great finish. This complex, savory, layered, balanced 2017 has another two decades of prime drinking ahead of it. As with the 2016, it has a certain Old World-like character. Drink: 2025-2045. (3/6/25)"
| Product SKU | 355507 |
| Producer | Pangaea |
| Country | Other International |
| Varietal | Cabernet/Bordeaux Blends |
| Vintage | 2017 |
| Size | 750ml |
| Color | Red |
| Blend | 44% Cabernet Sauvignon, 29% Malbec, 17% Merlot, 8% Cabernet Franc, 2% Petit Verdot |
| Ships To |
