92-94 Point Wines

wines

is a classic. Vintage 2004 has given beautifully ripe Merlot, perfectly poised, but also showing the dryness and power. It is hugely intense, structured, bringing in blackberry flavors, fresh acidity and complex wood, perfumed and rich, concentrated. The aging potential? At least 20 years.Wine Enthusiast | 97 WENo written review provided | 95 W&SThe dark plum/ruby-tinged 2004 Petrus possesses high acidity as well as copious amounts of sweet cherries and black currants intermixed with hints of cola, earth, and truffles. Deep, medium-bodied, concentrated, ripe flavors are excruciatingly firm and tannic. This backward, structured, muscular Pomerol requires a decade of cellaring, but it possesses the potential to be the longest lived wine of the vintage, lasting 30-40 years. Anticipated maturity: 2017-2035.Robert Parker | 93 RPOffers crushed berries, with chocolate and light vanilla. Full-bodied, with a solid core of fruit, silky tannins and a caressing texture. Very harmonious and pretty, with a balanced palate. Best after 2008. 2,000 cases made.Wine Spectator | 93 WSThe 2004 Petrus is not one of the strongest wines of the decade, though it remains a fine Pomerol. The bouquet does not hold back with splendid fruit concentration: floral top notes with pressed violets and shaved black truffles, traits I observed in previous bottles. The palate is gracefully moving into its secondary phase with touches of tobacco and warm gravel infusing the red fruit. However, there is a conservative element to this Petrus that opts to play it safe. You do not feel as if it will evolve into something more, which begs the question whether you should continue cellaring it? I see no harm in pulling bottles now, larger formats later. Vinous Media | 92 VM

This is more precise and focused with black truffle and berry. Full body, layered and refined. Beautiful freshness and form. Framed.James Suckling | 97 JSThis takes the power of the vintage and puts it in its pocket for later, preferring instead to let mouthwatering briar, loganberry, mulberry and blackberry fruit strut its way forward, enlivened with roasted wood spice and supported by suavely but thoroughly embedded iron-tinged structure. Should cruise for two decades. Best from 2016 through 2035. Wine Spectator | 96 WSThe 2010's final blend of 80% Merlot and 20% Cabernet Franc offers up impressive levels of red, blue and black fruits as well as some toasty oak and crushed rock, giving it minerality. Of course, the acidity in this vintage, with its lower pHs than 2009, provide a freshness and precision that is rare for wines so rich. This wine has plenty of tannin, so give it 4-6 years of cellaring and drink it over the following 25-30 years.This is a great wine from Comte Leo de Malet Roquefort’s estate, which has been owned by his family since the 1400s. Normally this estate tends to produce a relatively finesse-styled St.-Emilion, and the 2010 still leans in that direction, but it has more fat, muscle and sinew than in most vintages. The choice of Stephane Derenoncourt to manage the vineyard seems to have resulted in much lower yields, and ultimately a wine with much more richness and persistence on the palate.Robert Parker | 95+ RPA big, bold, ripe wine with firm tannins and dark, solid fruits. The wine has acidity coming from the black currant flavors. Continuing the impressive quality of wines from La Gaffelière, it has weight and a rich feel to it, along with a tight, mineral final texture. This is a wine that is elegant as well as powerful.Wine Enthusiast | 95 WELightly savoury nose, but the black fruits still come through. Good natural tannins refresh the palate and there’s very good, lifted fruit, with fine texture and good length. A well-balanced, stylish, poised and elegant St-Émilion.Decanter | 91 DEC