98-99 Point Wines

wines

Surprisingly, I preferred the 2011 Ermitage le Meal Blanc over the 2012 on this occasion and it showed a more flamboyant, sexy style in its caramelized pineapple, tropical, honeyed and floral personality. Big, rich and decadent, with fabulous fruit intensity and length, this rock star flirts with perfection and will keep for another 3-4 decades.Robert Parker Wine Advocate | 99 RPVivid gold. Heady orchard and pit fruit aromas are complicated by anise, buttered toast and iodine, with a sexy floral nuance emerging with aeration. Fleshy and deeply pitched, offering wonderfully concentrated pear, nectarine and melon flavors and a zesty jolt of orange pith on the back half. Closes with superb energy and a very persistent honeydew note. I’d love to try this superb wine alongside some heavy-hitters from the Cote d’Or.Vinous Media | 94 VMA matchstick hint gives way to creamed apple, melon, heather and salted butter notes. Offers weight, depth and definition, opening up pleasantly in the glass. The long finish has a creamy feel. Drink now through 2022. 27 cases imported.Wine Spectator | 94 WS

This is a fantastic and refined Blanc de Blancs. So layered and complex, with lemon curd, chalk, hazelnuts, pastries, baked apples and almond croissants. Structured and tightly wound, with almost imperceptible bubbles. Delicious salty notes at the end. Beautiful. Drink or hold.James Suckling | 99 JSThe 2012 Comtes de Champagne is gorgeous. Warm and resonant in the glass, the 2012 Comtes shows all the allure that makes this vintage so appealing. The combination of bright citrus, mineral and floral notes typical of Comtes, enhanced by the soft contours of the vintage, makes for an inviting, open-knit Champagne that is quite showy right out of the gate. Light tropical accents on the finish add an exotic flair. Usually I recommend cellaring just-released Comtes, but that won’t be necessary here.Antonio Galloni | 96 AGThe 2012 Brut Blanc de Blancs Comtes de Champagne is showing beautifully out of the gates, offering up demonstrative aromas of sweet golden orchard fruit, buttery croissants, peach and hazelnuts. Medium to full-bodied, pillowy and enveloping, it’s a rich, textural, vinous Comtes somewhat reminiscent of the brilliant 2002. If it gains in tension and cut (as the 2002 did and as I suspect the 2012 will) with more time on cork, it will make this initial rating seem conservative.Robert Parker Wine Advocate | 95+ RPMade from equal parts Pinot Noir and Chardonnay, this still young Champagne is rich in the Taittinger style, with an elegant poise that is impressive. The wine, with its apricot and ripe apple fruit, is generously tempered by bright acidity and a crisp edge. Drink from 2021.Wine Enthusiast | 95 WERipe blackberry, pastry cream and lemon meringue notes are layered on the fine and creamy mousse in this lightly toasty, well-balanced Champagne. Bright and mouthwatering, with a sleek, spiced finish. Drink now through 2027. 7,500 cases made, 450 cases imported.Wine Spectator | 92 WS

Bright aromas of sliced mangoes, papaya, botrytis, and lemon follow through to a full body. Medium sweet with a phenolic palate that gives the wine structure and beauty. Electric acidity and freshness combined with impressive energy and length. A strict selection was made. 40% of the production was destined to the grand vin. About 80,000 bottles made. This is 70% semillion and 30% sauvignon blanc. Better in 2018.James Suckling | 98 JSLightly toasted marshmallow and macadamia nut aromas lead the way, followed by incredibly juicy mirabelle plum, green fig, and glazed pear and peach flavors. As big as this is, there are still plenty of honeysuckle, quinine and chamomile notes kicking the finish into yet another gear. This has purity and length to burn, with decades more to go. Best from 2020 through 2050. 6,665 cases made.Wine Spectator | 98 WSFirstly, you notice the color, which is a touch deeper than recent vintages at this stage. The bouquet is quite honeyed and rich for Yquem at this early juncture, with subtle scents of peach skin, white flowers, and a puff of chalk and frangipane. The palate is viscous on the entry, all about the texture at first, coating the mouth with luscious botrytized fruit. There are touches of Seville orange marmalade, fresh apricot, a hint of spice and passion fruit. This is imbued with impressive depth and weight, perhaps an Yquem that is determined to make an impression after last year-s absence. It might not possess the finesse of a top flight Yquem, but it has immense power and persistency.A majority of the 2013 Chateau d-Yquem was picked between September 25 and October 2, augmented by a second trie on October 11 after rains had provoked botrytis and then a third trie from October 21 and 24, before a final pass through the vineyard at the end of the month. Winemaker Sandrine Garbay told me that all the lots were used, but only 40% of the crop made it into the final blend, which equates to around 70,000 and 80,000 bottles. During assemblage of different lots, the blend ended up 30% Sauvignon Blanc, a little higher than usual, and 70% Semillon, while the residual sugar comes in at 140gm/L, which is a little higher than average. The reason is that the fermentation stopped naturally at this level, therefore the alcohol is a tad lower than average at 13.1 degrees.Robert Parker Neal Martin | 95-97 RP-NMThe beautifully aromatic, honeyed scent leads into flavors of bitter orange and honey, along with extreme freshness. Notes of white peach and Rocha pear give richness to a wine that is not huge, but wonderfully balanced.Wine Enthusiast | 97 WEExcellent intensity and density for this vintage, with ripe pineapple and mango flavours. High residual sugar at 140 grams per litre balanced by fresh, crisp acidity. Drinking Window 2021 - 2030.Decanter | 95 DECThe 2013 Yquem is a wine that I tasted from barrel but for some inexplicable reason, never in bottle. It was picked over four tries from 25 September to 24 October. There is 140g/L residual sugar. As it was a relatively late vintage, they elected to use more Sauvignon Blanc (30%) to engender freshness. I feel this does not possess the dimension of the 2011 on the nose, clean and crisp, certainly well defined, yet maybe just denied amplitude by the growing season. The palate is well balanced and pure, very harmonious with fine weight. Here, there is more complexity than intimated by the nose, lightly spiced with Seville orange and marmalade towards the finish. Fine. Tasted at the château.Vinous Media | 92 VM

A driven and serious DP with aromas of chalk, biscuits, apricot stones and lemons. Some spice and dried flowers, too. So sleek and sophisticated. Elegant. Yet, it’s long and powerful, with a sharp minerality. Tight and precise. Reminds me of bottles from the 1980s, such as 1988. It really takes off. Disgorged October 2021. Drinkable on release in January 2023, but better in a couple of years. A DP for the cellar.James Suckling | 98 JSVivid acidity and a chalky underpinning make a crystalline frame for finely detailed notes of ripe melon, mandarin orange, toasted brioche and candied ginger in this harmonious Champagne, which is expressive and expansive on the palate, but with a sense of finesse and restraint. Long and creamy on the mineral-laced finish. Drink now through 2037.Wine Spectator | 96 WSDisgorged in October last year, the 2013 Dom Pérignon is a lovely wine, defined by the long, cool growing season. Offering up aromas of crisp stone fruit, tangerine oil, buttered toast, pear, almonds and clear honey, it’s medium to full-bodied, ample and seamless, with bright acids and a pillowy, enveloping profile, concluding with a long, saline finish. Vincent Chaperon recalls that shatter at fruit set moderated yields and that a drying east wind in the weeks before harvest helped to maintain the good sanitation necessary to wait to pick at full maturity.Robert Parker Wine Advocate | 95+ RPThe 2013 Dom Pérignon is quite delicate and understated. It reminds me of the 2004, but with a bit more mid-palate richness and a bit less energy. Apricot, tangerine peel, white flowers, jasmine, mint and light honeyed notes all meld together. There’s lovely vinous intensity as well as a feeling of openness that make the 2013 a delight to taste today. The 2013 doesn’t look to be an epic DP, but it sure is delicious right now.Vinous Media | 94 VM

Once again, the 2015 Tignanello is stunning. Sweet, floral notes give the 2015 striking aromatic intensity to play off a core of red Sangiovese fruit. In 2015, the Sangiovese is a bit higher than the norm, which comes through in the wine’s flavor profile. The tannins are also a bit biting at this stage, but that won’t be an issue in time. Bright red cherry, plum, blood orange mint and sweet floral notes build into a finish laced with energy and tension. The 2015 is utterly captivating. That’s all there is to it.Antonio Galloni | 98 AGFantastic aromas of dark berries, sandalwood and Spanish cedar that are ever so deep. Full body, an incredible spin of polished tannins and bright acidity. Incredible depth. Like looking over the edge of a skyscraper. Powerful and structured. A great Tignanello. A little more sangiovese than usual. Best since the legendary 1997.James Suckling | 98 JSThe 2015 Tignanello is a wine that opens, like a fully blossomed rose, right in front of you. This vintage is immediately accessible, generous and opulent. The wine will surely flesh out and gain focus with more bottle age, but one of the best qualities of this vintage is just how beautiful the wine tastes straight out of the gate. The fruit is beautifully ripe with fresh blackberry and cherry nuances, spice, leather, sweet tobacco and smoke. Up until this vintage, the various blending components that make up Tignanello were vinifed in separate lots. Starting with 2015, the wine is blended sooner in order to achieve better overall integration. The entire Tignanello estate counts 130 hectares of vines, but the single-vineyard "Tignanello" that makes this wine is 57 hectares. Some 340,000 bottles were produced.Robert Parker Wine Advocate | 96 RPA rich, dense Tignanello, the 2015 features cherry and blackberry fruit, verging on plummy, with graphite and tar notes. Delivering beautifully integrated tannins, this is a powerhouse and should unfold for decades. Shows terrific balance and length.—Non-blind Tignanello vertical (October 2019). Best from 2023 through 2040. 5,000 cases imported.Wine Spectator | 96 WSLeather, cassis, cedar, black-skinned berry and exotic spice aromas slowly shape the nose. Polished and savory, the refined, structured palate boasts an almost weightless elegance while still delivering layers of juicy black cherry, blackberry compote, licorice and a hint of tobacco. Fine-grained tannins lend seamless support. It’s also surprisingly fresh and balanced for the hot vintage. Drink 2020–2030.Wine Enthusiast | 95 WEThe Tignanello vineyard shares the same hillside with the vines that produce Solaia (recommended above), and experienced a similar growing season in 2015. Primarily sangiovese, with small amounts of cabernets sauvignon and franc, the 2015 Tignanello achieves richness without verging into opulence, its ripe cherry flavors buoyed by acidity and laced with notes of tobacco, anise and damp earth. The tannins are suave, like soft leather, and a cool ferrous note firms up the finish.Wine & Spirits | 94 W&S

A monumental wine is the 2015 Hosanna and it’s 82% Merlot and 18% Cabernet Franc raised in (I suspect) all new barrels that’s from a single parcel of older vines. One of those rare wines to pair incredible opulence with off the charts elegance and purity, it’s up with the top handful of wines in this vintage and readers should do whatever they can to taste this beauty. Loaded with notions of blackcurrants, black raspberries, toasty oak, truffles, graphite, and spice-box, it hits the palate with full-bodied richness, an ethereal, seamless texture, perfect balance, and a huge finish. It’s unquestionably one of the superstars in the vintage and should last for 25-30 years. Hats off to the Moueix team!Jeb Dunnuck | 99 JDThis has the wow factor; it’s very impressive. The nose is saturated with dark, rich plums and wet-earth aromas, not to mention the roasted-coffee and crushed-violet undertones. The palate has polished, lustrous appeal, and dark plums and ripe blueberry flavors abound. Long, deep-set tannins with incredible depth. This has x-factor depth and elegance. Best from 2025.James Suckling | 98 JSA blend of 82% Merlot and 18% Cabernet Franc, the 2015 Hosanna had a medium garnet-purple color, charging out of the glass with an exotic perfume of smoked meats, truffles, sandalwood and Indian spices over a compelling core of cherry cordial, blackberry tart and blueberry compote plus suggestions of garrigue and rose hip tea. The full-bodied palate is absolutely laden with taut, muscular black and blue fruits, with a solid frame of grainy tannins and just enough freshness, finishing with languidly lingering licorice and spice flavors. Incredibly seductive and just plain delicious right now, hedonists can enjoy this captivating wine while it’s relatively young, while traditionalists can wait ten years and drink it over the next 25 years or more.Robert Parker Wine Advocate | 97 RPA dense, powerful Pomerol, the 2015 Hosanna hits the palate with a huge center of fruit and layers of flavor that open up effortlessly in the glass. Hosanna is easily the most exotically ripe, flamboyant wine in the Mouiex range. Dense, powerful and also quite structured, with huge tannins, Hosanna is going to need at least a number of years before it is at its best. Hosanna is also one of the darkest and most potent Pomerols readers will taste in 2015.Antonio Galloni | 95 AGThis wine with its dense and dusty tannins has considerable power as well as concentration. The small 10-acre vineyard has produced a wine packed with both tannins and luscious black fruits. Acidity complements all this richness with its own freshness and balance. Drink from 2027.Wine Enthusiast | 95 WEFleshy and inviting, featuring warm fig, boysenberry and blackberry pâte de fruit notes laced with ganache and tobacco accents. Long and especially velvety through the finish, with waves of fruit and ganache in lockstep. This will have fans for sure. Best from 2022 through 2035. 1,030 cases made.Wine Spectator | 94 WSSignature spicy, smoky, coffee, dark chocolate and damson; deep, brooding and earthy with a lingering freshness and a long finish. Drinking Window 2022 - 2032.Decanter | 91 DEC

A wine that will be a candidate for perfection at maturity, the 2015 Valandraud is a heavenly wine that exhibits a deep, saturated ruby/purple color as well as a sensational bouquet of blackcurrants, cassis, crème caramel, graphite, and chocolate. This full-bodied, expansive, super concentrated 2015 is a hedonistic dream and has exceptional purity, balance, and equilibrium. While it offers pleasure today, it needs short-term cellaring and will keep for 20+ years.Jeb Dunnuck | 99 JDPlenty of toasty oak and extract here. This has immensely concentrated fruits with powerful yet silky tannins. Blackberry and dark-plum aromas dominate the nose with hints of dark chocolate and candied orange. Flavors follow suit amid fluid, muscular tannins that hold long into the finish. Great wine. Try from 2023.James Suckling | 98 JSThe 2015 Valandraud is blessed with a stunning, brilliantly defined and focused bouquet, quite penetrating in style yet so young and primal. This is all about potential. The palate is supremely well balanced with perfectly assimilated oak, satin-like in texture with wonderful precision and length. About as good as it gets. Class, class, class. Jean-Luc hits the ball out of the park. Tasted blind at the Southwold 2015 Bordeaux tasting.Vinous Media | 98 VMSince the first vintage in 1991, this wine and its vineyard have travelled far. Now close to the top of the classification tree in Saint-Émilion, this vintage shows the impressive nature of this powerful wine. With a good balance between acidity and black fruits backed up by tannins, the wine is powerful and stylish. Drink from 2027.Wine Enthusiast | 98 WEJean-Luc Thunevin and Murielle Andraud acquired their first 0.6 hectare site near Château Pavie-Macquin in 1989. They continued to purchase further plots in Saint-Émilion over the years and now own eleven hectares in total. Closely associated with the garagiste movement and much heralded by Robert Parker, the couple’s wines are often described as pioneering. Château Valandraud was promoted to Premier Grand Cru Classé status in 2012 and has an annual production of 30,000 bottles. The vines are an average of 30 years old and are grown on limestone clay soils.JA: This is an excellent flight so far, real depth and quality on display, gorgeous juice and texture and definition. Persistency through the finish, this hangs on and delivers, clear sapidity and salinity on the finish.AH: Needs a little more time to fully resolve. Firm tannins, quite dry on the palate at the moment. Lots of ripe fruit here, dark berry and plum but restrained oak and potential to age. Tannins a little grainy. Great focus and depth. Classy and memorable.TT: Opaque ruby. Very intense aromatics ranging from violet fragrance to black ink to cherry to allspice. Rich concentrated plum and cherry fruit flavours and velvety fine tannins with a long finish and mouth-filling flavours. (Drink between 2024-2043)Decanter | 97 DECThe 2015 Valandraud is medium to deep garnet-purple in color with a profound nose of baked cherries, warm black plums, blueberry preserves and smoked meats with tilled earth, mocha, Indian spices and dried herbs nuances plus a touch of licorice. The mouth is big, full-bodied and powerful with notable, velvety tannins and it is packed with savory and spice flavor layers, finishing with epic length. This big-boned, voluptuous, Rubenesque beauty will blow hedonists’ minds!Robert Parker Wine Advocate | 96+ RPMelted licorice, plum sauce and blackberry puree notes flow through here, with ample but velvety structure running underneath. Alluring ganache, violet and tobacco accents add nuance on the finish. Long and beguiling, featuring echoing fruit and a captivating mouthfeel. Drink now through 2035. 3,417 cases made.Wine Spectator | 95 WS

The 2016 Chateau D’Yquem is pure magic and dessert wines don’t get much better. Offering a pale gold color as well as a blockbuster bouquet of honeyed tangerines, tart apricots, liquid rocks, white flowers, and honeysuckle, it hits the palate with full-bodied richness, an opulent texture, vibrant acidity, and again, an incredible sense of minerality, despite having no shortage of sweetness or richness. The 2016 is a classic blend of 75% Sémillon and 25% Sauvignon that hit 14.2% alcohol with 135 grams of residual sugar. It’s already complex and approachable yet will keep for 3-4 decades. (Drink between 2019-2054)Jeb Dunnuck | 99 JDA very classic Yquem. Breathtakingly wide spectrum of floral honey, exotic fruit (passion fruit, mango and pineapple), caramel and marzipan aromas. But none of this is a jot too much. In fact, the wine is extremely precise and finely nuanced. Wonderful freshness and textural complexity, in spite of the considerable concentration and extravagance. Very suave and sensual finish that goes on and on. Drink or hold.James Suckling | 99 JSContaining 135 grams per liter of residual sugar, the pale lemon-gold colored 2016 d’Yquem leaps from the glass with honeyed apricots, pineapple, green mango, crushed rocks, candied ginger, coriander seed and citrus peel with hints of orange blossom. The palate is very tightly wound, vibrant and refreshing with layer upon layer of minerals and spices, finishing with epic poise and persistence.Robert Parker Wine Advocate | 98+ RPDespite a rich botrytis character, this balances impact with delicacy. Clear citrus on the nose with a hint of flint and smoke, allowing the soft white flowers and lime blossom to steal up on you slowly. There are caramel notes through the mid-palate and great persistency, as ever. Extremely elegant. This was the driest summer since 1898, and the harvest at Yquem lasted a full two months, from 4th September (for the dry white Y d’Yquem) through to 4th November for the final selection of botrytis berries. The final yield is 20hl/ha, the highest in recent years against their average of 9hl/ha, with 40% going into the grand vin compared to 50% last year. 135g/l residual sugar and 3.9pH. 75% Sémillon and 25% Sauvignon Blanc. The 2015 will be released this September. (Drink between 2025-2050)Decanter | 97 DEC95–97. Barrel Sample. The bouquet opens with aromas of honey and citrus, offering richness and freshness at the same time. The mouthfeel is opulent, with honeyed flavors. There is some acidity underneath, although decadence and concentration are its defining attributes. It will age for decades.Wine Enthusiast | 96 WEThe 2016 Yquem was picked from 27 September until 4 November after drought-like conditions in the summer. It has an attractive nose with white chocolate, chamomile and Chinese white tea infusing the honeyed fruit. Very well defined and focused with more cohesion than previous bottles. The palate is medium-bodied with a viscous opening that demonstrates a little more weight than the 2015, a fine bead of acidity and touches of ginger and lemongrass enlivening the finish. I feel this has gained a bit more complexity in recent years. Tasted at the château.Vinous Media | 95 VMThis is exotic, with very lush and seductive notes of coconut, honeysuckle, creamed white peach, glazed pear, mirabelle plum and yellow apple, all woven together seamlessly. Beautifully caressing in feel, with a long acacia echo on the finish. Best from 2023 through 2040. Wine Spectator | 94 WS

This is the debut vintage of this wine from the esteemed Bordeaux owner, Alfred Tesseron, who bought the property in the Napa mountains in 2016. Aromas of plums, wet earth, fresh herbs and tobacco. Some green olives. Turns to blueberries and blackberries. Full-bodied, yet reserved and layered with chocolate, walnuts and plums. Firm yet polished tannins give a framed sense to the wine. Savory. Racy and beautifully structured, it’s extremely drinkable already. Real wine.James Suckling | 98 JSA blend of 76% Cabernet Sauvignon, 17% Merlot and 7% Cabernet Franc, the 2016 Pym-Rae displays a deep garnet-purple color and reveals wonderfully fragrant notes of candied violets, wilted roses, damp soil and black tea over a core of red and black currants, black cherries and warm blackberries plus touches of cigar box and camphor. Medium to full-bodied, the palate is evocatively singular, offering that rock-solid structure of mountain fruit, yet these are wonderfully ripe, silt-like tannins that beautifully support the elegant red and black fruit layers, finishing very long and very perfumed.Robert Parker Wine Advocate | 97 RP

Predominantly from within the cru of Cerequio on the border between Barolo and La Morra, Conteisa has been produced since 1996. The 2017 Barolo Conteisa has ripe aromas of red cherry, cinnamon, and licorice. The palate is forward and gushing with raspberry leather, iron-rich earth, and tobacco leaf. This is the most generous and giving of the three wines in this tasting, yet at the same time remains noble. Drink 2022-2042.Jeb Dunnuck | 98 JDFabulous aromas of ripe strawberry and raspberry with hazelnut and citrus follow through to a medium to full body with ultra-fine tannins and a racy and refined finish. It’s so fresh for the vintage and goes on for minutes. A classy and great wine. Better after 2025.James Suckling | 97 JSThe 2017 Barolo Conteisa is rich, ample and inviting. Sweet pipe tobacco, cedar and dried flowers lend captivating aromatic presence to the Gaja family’s La Morra Barolo. Even so, the 2017 is quite closed today, which is rather unusual for a wine that is typically far more open in the early going. That’s probably a good sign for the future, though. Time in the glass brings out the classic Conteisa red-toned fruit profile. More than anything else, I am so impressed with how the 2017 gets better and better with air. This is a terrific showing. Sadly, production is down by about 50% because of severe selection.Antonio Galloni | 96 AGThe Gaja 2017 Barolo Conteisa opes to an immediate sense of dimension and textural width that distinguishes this hot growing season. In this case, that additional volume and power are expertly contained and refined in this wine with fruit from the Cerequio vineyard of Barolo. Cerequio saw hail damage in 2016 and was more fortunate this year; however, the site generally remains quite protected from extreme weather conditions (compared to its adjacent vineyards). This wine excels most noticeably in terms of mouthfeel. The finish is silky and long and those more astringent 2017 tannins are gracefully absent here.Robert Parker Wine Advocate | 95+ RPGaja manages two different plots in Cerequio, from where most of the grapes for Conteisa come. Both exposures - southeast and east - mark the character of this wine. If Sperss is the Yin, Conteisa would be the Yang: It’s dark fruited with black cherry and plum complemented by graceful wild herbs and mint, and a bloody, olive-like savouriness. Full-bodied and crisp, the tannins are firm, thick and dusty yet evolved. Drinking Window 2021 - 2040.Decanter | 95 DECExpressing balsamic aromas and flavors of soy, eucalyptus, wild thyme and tobacco, this Barolo also delivers ripe plum and cherry midpalate, with earth and tar accents rounding out the profile. Gruff tannins mark the finish, so be patient. Best from 2025 through 2045. 650 cases made.Wine Spectator | 93 WSAromas of French oak and roasted coffee bean lead the nose along with whiffs of pressed rose petal, eucalyptus and the barest hint of berry. The firm, full-bodied palate offers licorice, coconut, vanilla and dried cherry alongside assertive, close-grained tannins. You’ll also feel the warmth of alcohol on the close. Drink 2025–2032.Wine Enthusiast | 93 WE

The 2017 Ermitage le Meal Blanc starts with refined notes of crushed stone and pencil shavings that move into a whirlwind of lush fruit, ranging from pineapple through melon and pear. It’s rich, almost custardy in texture, yet it’s backed by mineral notes of crushed stone and delivers awesome freshness on the long finish. It’s an exhilarating ride. 508 cases produced.Robert Parker Wine Advocate | 98 RPRich, bright and very detailed, this lets a panoply of Jonagold apple, green fig, white peach, chamomile, honeysuckle and acacia notes play out in unison, with a subtle brushstroke of warm short bread caressing the finish. Drink now through 2038. 38 cases imported.Wine Spectator | 97 WSAs with all the whites from Chapoutier today, the 2017 Ermitage Le Méal Blanc has a kiss of reduction in its rich, full-bodied, powerful style, which gives the wine a more focused, backward style than normal. A huge nose of celery seed, caramelized citrus, honeysuckle, and turmeric as well as plenty of minerality all emerge from the glass, and this beauty gains depth and richness with time. Hide bottles for 3-4 years and it should keep nicely for two decades or more.Jeb Dunnuck | 96 JDPicked on 24 August, this Hermitage will spend nine months in demi-muid, one-third new. There’s some spicy curry leaf reduction on the nose, with quince and honey scents. The palate is full-bodied, rich and flowing, and the acidity is quite firm and somehow mildly serrated, adding structure. It’s long, assertive, and agreeably bitter on the finish - a very good wine in this difficult year for whites, with real energy, power, balance, freshness and longevity. Drinking Window 2021 - 2041.Decanter | 96 DECBrilliant yellow. An intensely perfumed bouquet evokes ripe citrus and pit fruits, anise and jasmine that are complemented by a building mineral overtone. Juicy and sharply delineated on the palate, offering densely packed tangerine, pear nectar and honeysuckle flavors that put on weight on the back half. Smoothly combines power and finesse, finishing on an emphatic mineral note, showing outstanding energy, tenacity and lingering florality.Vinous Media | 96 VMA beautifully rich and complex nose with lemons and limes, white and yellow peaches and a surge of spicy oak, roasted almonds and a flicker of reductive flint. The palate has seamless build and rich, deep-set, ripe-fruit flesh. Smooth, buttery and freshly cut at the finish. Drink or hold.James Suckling | 95 JS

The 2017 Barolo Riserva Vigna Rionda is flat out stunning. All the purest essence of Rionda comes through in a captivating Barolo that dazzles. Sweet red cherry fruit, kirsch, rose petal, licorice and blood orange are some of the many aromas and flavors that lift from the glass. Exotic and racy, the 2017 is a flat-out stunner. Now, for the million dollar question. Is it better than the 2016? Right now, I give an edge to the 2017 for its greater finesse and total sense of exotic beauty. But time will be the judge. I do look forward to tasting the 2016 and 2017 side by side!Vinous Media | 98 VMThis is a gorgeous wine, and although it could stand more years of aging, you’re not wrong to enjoy it in the near or medium term either. The 2017 Barolo Riserva Vigna Rionda is packed tight with dark fruit, but it also shows a delicately savory edge with black licorice and rusty metal. The wine’s intensity and the mouthfeel are sublime. Aging sees it go into botte for 36 months followed by another 36 months in bottle before its release. Production is 12,500 bottles.Robert Parker Wine Advocate | 97 RPA traditional style with long fermentation and maceration in oak vats at a temperature of around 30°C, then aged in large Slavonian oak barrels for up to 42 months, followed by a further 24 months in the bottle. The nose is impressively fresh and vibrant, with a mix of white pepper, watermelon, wild strawberry and mint leaf. Less restrained than usual, on the palate the attack is firm, still young, and chewy, with brilliant long acidity and a cherry kernel finish. It deserves time to develop more complexity.Decanter | 96 DECThe 2017 Massolino Vigna Rionda Barolo Riserva has a super-bright clarity and intensity to its ruby color. On the nose, sweet red fruits combine with just-ripe cherry, wild rose and gentle cream notes but everything is beautifully restrained and elegant. On the palate it has a very lovely, silky and fine texture with flavors similar to the aromas. The tannins are super-refined but with plenty of chalky density - this vineyard is in Serralunga after all - a commune famous for its tannins! The finish is mouth-wateringly fresh. What a super-pure, bright and vivacious wine! Keep three to four years, but it will drink well for probably 35 to 40.The Wine Independent | 96 TWINotes of wild strawberries and sour cherries with dried flowers and chocolate orange undertones. Medium- to full-bodied, very polished and fine-grained, showcasing subtle notes of red fruit with a mineral backbone. Even and balanced with a textural finish. Great to drink after 2025 but will age further.James Suckling | 95 JSThe 2017 Vigna Rionda from Massolino impresses with aromas of forest floor, leather, camphor, wild berry and a whiff of blue flower. It’s brooding and firm, featuring dried cherry, crushed mint, cake spice and tangy mineral framed in tightly-knit, fine-grained tannins. Surprisingly fresh acidity keeps it lifted.It’s a phenomenal showing for what was such a dry, scorching vintage. Drink 2029–2037. Abv: 14.5% Kerin O’Keefe | 95 KO

Dried strawberry with some cherry, nutmeg and spice. Some dried meat, too. Full-bodied, chewy and rich with integration and focus. The tannins are really put together beautifully. Long and intense. Tight at the end. This needs at least four or five years to open. Try after 2025.James Suckling | 99 JSThe 2017 Barolo Rocche dell’Annunziata is a pleasant, easygoing Barolo from Roberto Voerzio. Lifted, perfumed Rocche aromatics meld into a core of crushed red berry fruit, rose petal, blood orange and spice. The 2017 is a bit more nervy than most vintages, but the brisk tannins help convey a measure of freshness that is quite welcome in this vintage. The 2017 is a solid wine, but far from inspiring.Vinous Media | 90 VM

The 2018 Sammarco is brilliant. Bright and explosive, with tons of linear drive, the 2018 is exceptionally polished. Cabernet Sauvignon is up to 80% of the blend, and that very much comes through in a wine endowed with tremendous purity. Blue/purplish fruit, lavender, sage, mint and blood orange all race across the palate. I love the freshness here.Antonio Galloni | 98 AGGorgeous aromas of blackberries and redcurrants with violets and rosemary follow through to a medium body with fine, tense tannins and an intense, minerally finish. Racy and polished at the end. Long-lasting. Drink after 2026.James Suckling | 96 JS

Blackberry and black chocolate with mint, conifer and clove. Sweet tobacco, violets and flowers, too. Some graphite. Cool and complex. Full-bodied with ultra fine, dusty tannins and a wonderful, extremely long finish. Savory and refined. A classic-styled 2018. This needs time, but is so approachable and gorgeous. One of the best Insignias ever. Alive and changing all the time. 40% Stags Leap AVA. 87% cabernet sauvignon, 8% petit verdot, 3% malbec and 2% cabernet franc. Leave this for five or six years, but so wonderful now.James Suckling | 99 JSThe 2018 Insignia checks in as 87% Cabernet Sauvignon, 8% Petit Verdot, 3% Malbec and the rest Cabernet Franc, from a mix of vineyards (mostly in the southern part of the valley) aged two years in new French oak. It has an incredible bouquet of cassis, currants, dark chocolate, lead pencil, and tobacco, and while it’s unquestionably Napa, it has a regal, structured, almost Bordeaux-like vibe as well. Full-bodied, perfectly balanced, and layered on the palate, with silky tannins, this quintessential Insignia is up with the finest vintages of this cuvée I’ve tasted and is in the same realm as the 1997 (the first vintage I bought for my personal cellar), 2001, 2002, 2007, 2012, 2013, 2015, and 2016. 17,000 cases.Jeb Dunnuck | 98 JDThis impressive blend combines 87% Cabernet Sauvignon with 8% Petit Verdot, 3% Malbec and 2% Cabernet Franc, aging the whole for 24 months in 100% new French oak. Elements of cedar, sage, dried herb and underbrush meet rich red fruit and chalky tannins, with a dusting of cocoa throughout. Enjoy from 2028–2038.Wine Enthusiast | 98 WEThe 2018 Insignia is a blend of 87% Cabernet Sauvignon, 8% Petit Verdot, 3% Malbec and 2% Cabernet Franc. The vineyard sources this year include: 30% Las Rocas (Stags Leap District),18% Yountville (Oak Knoll District), 13% Banca Dorada (Rutherford), 18% Suscol (South Napa Valley), 14% Home Ranch (St. Helena), 12% Las Rocas (Stags Leap District), 7% Barboza (Stags Leap District). It was aged for 24 months in 100% new French oak barrels.Deep garnet-purple colored, it comes storming out of the glass with powerful notes of blackcurrant cordial, stewed black plums and boysenberries, plus hints of cedar chest, graphite, menthol and wet slate with a fragrant waft of clove oil. The medium to full-bodied palate already demonstrates remarkable balance at this youthful stage, featuring a firm backbone of fine-grained tannins and bold freshness to support the tightly wound, crunchy black fruits, finishing long and spicy. 17,000 cases were made.Robert Parker Wine Advocate | 97+ RPThis shows the excellence of the 2018 vintage in Napa made by seasoned winemaker Ashley Hepworth who, this year, celebrates 23 years at Joseph Phelps. The wine opens with a seductive, fruity and generous nose followed by a mass of concentrated blackberry flavours edged with creamy coffee and caramel tones. Instantly mouthwatering then there comes a kick of power with spice and black pepper surrounding the tongues and cheeks. Needs some time to integrate but this is a fine example of Cabernet with freshness, poise and power. A blend of 87% Cabernet Sauvignon, 8% Petit Verdot, 3% Malbec and 2% Cabernet Franc from estate-grown Napa Valley vineyards: 30% Las Rocas Vineyard (Stags Leap District), 18% Suscol Vineyard (South Napa Valley), 18% Yountville Vineyard (Oak Knoll District), 14% Home Ranch Vineyard (St. Helena), 13% Banca Dorada Vineyard (Rutherford), and 7% Barboza Vineyard (Stags Leap District). Wines were aged for 24 months in 100% new French oak. Drinking Window 2025 - 2040.Decanter | 96 DECThe 2018 Insignia is racy and exuberant to the core. Soft and plush, with fabulous balance, the 2018 is such a showy wine today. Blackberry jam, leather, mocha, cloves and menthol build effortlessly. The 2018 can be enjoyed with minimal cellaring, but it also clearly has the potential to age. It is a total charmer today.Vinous Media | 96 AGThis is richly layered, with cassis, crushed plum and blackberry puree flavors moving through slowly but steadily, while warm earth, ganache and black licorice notes follow along. Picks up a tarry edge on the finish as the fruit takes an encore. For fans of the muscular, fruit-driven style. Cabernet Sauvignon, Petit Verdot, Malbec and Cabernet Franc. Best from 2022 through 2036. 17,000 cases made.Wine Spectator | 94 WS

Incredible purity of fruit here with blackberry, black olive, concrete, stone and violet in the nose. It’s full-bodied with a powerful palate of fruit that shows a wet-earth and black-truffle undertone. The tannins are intense and chewy, yet wonderfully polished and poised. Superb length in the finish. One built for long cellaring. Try after 2027.James Suckling | 99 JSOne of the blockbusters in the vintage is Denis Durantou’s 2018 Château L’Eglise Clinet, which is a normal blend of 90% Merlot and 10% Cabernet Franc brought up in 70% new French oak. This deep purple-hued beauty boasts an awesome, full-bodied, opulent personality as well as classic Pomerol notes of blackcurrants, black cherries, damp earth, chocolate, tobacco, and flowers. Rich, concentrated, and sexy, yet not over the top in any way, it expands on the palate, has sweet tannins, background oak, and a great, great finish. It already offers pleasure yet won’t hit prime time for another 7-8 years and is going to evolve for 25-30 years or more, and probably have a gradual decline after that.Jeb Dunnuck | 99 JDA blend of 90% Merlot and 10% Cabernet Franc, the 2018 L’Eglise Clinet has a 3.63 pH and 14.5% alcohol. It was aged in 70% new barriques. Deep garnet-purple in color, it opens with a stunning fragrant-earth perfume, accented by notions of wild mushrooms, mossy tree bark and crushed rocks, giving way to a core of black raspberries, plum preserves and fresh blueberries, plus wafts of lavender and clove oil. Medium to full-bodied, the palate shimmers with energy, delivering slow-releasing black fruit and earthy layers, framed by very ripe, finely grained tannins and fantastic tension. It finishes with epic length and subtlety. It is already so evocative and beautifully expressed at this youthful stage that is tempting to broach straight away, but give it another 5-6 years to really fan its feathers, and drink it over the next 40 or more years.Robert Parker Wine Advocate | 98 RPThe 2018 L’Eglise-Clinet is insanely beautiful and vivid, not to mention one of the wines of the vintage on the Right Bank. Vertical and explosive in feel, the 2018 is rapturous from the very first taste. Inky dark red and purplish fruit, mocha, lavender, crushed rocks and rose petal are some of the many aromas and flavors that build through to the exceptionally long, vibrant finish. But L’Eglise-Clinet is so much more than that. It’s a Pomerol of tremendous distinction and class. Give it a few years in bottle and then enjoy over the next several decades.Antonio Galloni | 98 AGLush in feel, with boysenberry reduction and crushed plum flavors, carried by a polished, solid structure. A mineral hint filters through on the finish, adding length and cut. Merlot and Cabernet Franc. Score rangeWine Spectator | 95-98 WSThis is plush, with touches of chocolate shavings, olive paste, clove, rosemary and sage right from the opening beats. Blackberry and raspberry layer up flavours that lift out of the glass, then the aromatics take over with soft smoke and grilled almonds. Seductive, a reminder of Durantou’s ability to tease layers and nuances out of even warm vintages. Austere on the finish, with chalky tannins at this stage - this is knitted down and will reward patience. Low temperature fermentation at around 22C. A yield of 45hl/ha. Drinking Window 2027 - 2044.Decanter | 97 DEC

One of the finest vintages I’ve ever tasted from this address, the 2018 Château Lynch-Bages has everything you look for in a great wine: incredible aromatics, richness without weight, perfect balance, and a purity of fruit that’s just about off the charts. Dense purple, it reveals a glorious perfume of blackcurrants and blackberry fruits, a deep, unctuous mouthfeel, building tannins, and a complex array of cedar pencil, tobacco, wood smoke, and chocolate. A true blockbuster in every sense, with masses of fruit and tannins as well as moderate acidity, it will probably merit a triple-digit score in a decade and is a 50+-year wine from this team.Jeb Dunnuck | 98+ JDAromas of blackberries, cloves, licorice, dried leaves, graphite and black olives. It’s full-bodied with firm, tight tannins. Structured and tannic with beautiful austerity and a long, mineral and layered finish. The tannins grow on the palate. Try from 2026.James Suckling | 97 JSVibrant, with a violet and cassis lead-in that then expands to include steeped black cherry and plum fruit as well as extra savory, iron and licorice root notes. Nice latent grip too, with a mouthwatering tug of earth at the very end. The fruit is so vibrant, it’s a tease now, but there’s structure here for the long haul, so be patient. Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. Best from 2025 through 2040.Wine Spectator | 97 WSDeep, rich black fruits on the nose followed by a powerful punch of spice alongside a ferocious tannic structure that will benefit from the extra polishing of bottle ageing. Combines tannic heft with cassis, bitter chocolate shavings, sage, cardamom and smoke. This is impressive, with a solidly confident, classic Pauillac character and a great example of the confidence of Lynch-Bages right now. A yield of 38hl/ha. Drinking Window 2028 - 2048.Decanter | 96 DECComposed of 72% Cabernet Sauvignon, 19% Merlot, 6% Cabernet Franc and 3% Petit Verdot, the 2018 Lynch-Bages was aged in 75% new barriques. Deep garnet-purple in color, it soars out of the glass with a magnificently expressive nose of blueberry compote, black cherry preserves and blackcurrant pastilles, plus suggestions of dark chocolate, licorice, tar and violets with a waft of hoisin. The medium to full-bodied palate is just as impactful as the nose, coating the mouth with juicy black berry and spicy layers, supported by firm, grainy tannins and seamless freshness, finishing long with a refreshing earthiness coming through at the end.Robert Parker Wine Advocate | 96 RPAn utterly fabulous wine, the 2018 Lynch-Bages captures all of the richness and generosity that make the year so appealing, and yet doesn’t stray too far from its classic feel. Rose petal, lavender, spice, sweet red berry fruit and mint are all beautifully lifted in the glass. Racy and silky to the core, the 2018 is a real head-turner from the very first taste. All the elements fall into place effortlessly. Readers will have a very hard time keeping their hands off this jewel of a wine.Antonio Galloni | 96 AGThe Lynch-Bages style is unmistakeable in this wine’s richness and the density of its structure and tannins. In addition it conveys a great sense of style, restrained power and opulence. Drink this wine from 2027.Wine Enthusiast | 96 WE

Deep garnet-purple in color, the 2018 Cabernet Sauvignon Beckstoffer Las Piedras Vineyard opens with provocative ferrous, crushed rocks and tar notes over a core of crème de cassis, redcurrant jelly and raspberry leaves with a hint of wild fungi. The medium to full-bodied palate is taut with tension and jam-packed with pure black and red fruits, supported by firm, grainy tannins, finishing with uplifting mineral sparks. This energetic beauty needs some time. Give it a good 4-5 years in bottle and drink it over the next 25 years+. 396 cases were made.Robert Parker Wine Advocate | 98 RPThe 2018 Cabernet Sauvignon Beckstoffer Las Piedras Vineyard is such a gorgeous and highly representative wine off this site. Crushed rocks, graphite, menthol, crème de cassis and spice are so typical of this site. At this stage, the Piedras does not have the sheer appeal or immediacy of the Crane, but then again, that is Piedras. All of this fruit is Clone 4, which in this rugged site yields very small berries with plenty of concentration. And that is exactly what comes through in this majestic Cabernet.Vinous Media | 96 VMA juicy, round-textured red with plum and berry character, as well chocolate and spice. Wet rock, too. It’s full-bodied and layered with pretty fruit and a long, flavorful finish. Extremely polished and poised. A little tight at the finish. Drink after 2023, but already very attractive.James Suckling | 96 JSRipe and vivid, with a lovely display of cassis, plum and anise flavors driving through nicely, while violet and graphite accents add range and length. A light bramble accent underscores it all, adding good energy. A really strong showing. Best from 2022 through 2036. 396 cases made.Wine Spectator | 95 WS

This is beautifully polished with firm, dusty tannins to the blue fruit, as well as chocolate and cedar character. Some much earthier character, too, from mushrooms to bark. Forest flowers. Perfumed. It’s full-bodied with round tannins and a soft, creamy finish. Some iron and iodine to this. So attractive at the finish. From biodynamically grown grapes. Better after 2023.James Suckling | 99 JSThis is an exceptional vintage of this exceptional wine, its foundation built around 92% Cabernet Sauvignon, with dustings of Merlot and Cabernet Franc. Beautiful in berry fruit, textured and refined tannin and hints of lavender, licorice and sage, it has complexity and energy in equal measure, lengthy and beautifully focused, a truly impressive achievement of site, vintage and winemaker.Wine Enthusiast | 98 WEDeep garnet-purple colored, the 2018 Quintessa (Cabernet Sauvignon) sashays out with crème de cassis, blackberry preserves and redcurrant jelly scents, plus wafts of dark chocolate, anise and lavender with a touch of tobacco. Medium to full-bodied, elegantly styled and stunningly energetic, it has a fine-grained texture and long, fragrant finish.Robert Parker Wine Advocate | 94+ RPThe 2018 Red Wine is a powerful, driving Napa Valley wine. Scorched earth, iron, chocolate, and leather give the red cherry/plum fruit distinctly savory accents. This is an especially tight wine in a vintage that yielded generally more supple, open-knit reds. Quintessa is one of the first Napa Valley estates I visited, many years ago. Since then, the property has undergone several stylistic phases. It will be interesting to see where things go over the next handful of years here.Antonio Galloni | 93 AGVery fresh in feel, with a racy and refined core of cassis, damson plum and raspberry reduction notes inlaid with black tea and anise hints. A subtle mineral edge adds length to the finish, with the fruit showing nice restraint despite its youth. Cabernet Sauvignon, Merlot, Petit Verdot and Carmenère.Wine Spectator | 93 WS(Quintessa, Cabernet Sauvignon, Cabernet Sauvignon, Napa Valley, Rutherford, California, USA, Red) Black cherry, spiced plums and hints of clove and black pepper aromas. The alcohol is well-balanced by a fresh acidity. (Drink between 2022-2035)Decanter | 90 DEC

A blend of 94% Cabernet Sauvignon and 6% Cabernet Franc, the 2018 Oakville Estate Proprietary Red Wine was aged for 22 months in French oak barrels, 55% new. Deep garnet-purple colored, it sashays out of the glass with flamboyant scents of candied violets, red roses, black raspberries and fragrant earth over a core of cassis, wild blueberries and Morello cherries with a waft of pencil lead. Medium to full-bodied, the palate is an exercise in poise, featuring beautifully balanced velvety tannins and seamless freshness framing the opulent black and red berry layers, finishing very long and perfumed. 670 cases were made.Robert Parker Wine Advocate | 98+ RPThis sports some richness, with warmed plum sauce and cassis mixed with a melted red licorice note, all while apple wood and sweet tobacco fill in from behind. Rich but focused, with nice grain and detail through the finish. Cabernet Sauvignon and Cabernet Franc. Best from 2023 through 2038. 669 cases made.Wine Spectator | 94 WS

Moving to the 2018s, the 2018 Cabernet Sauvignon Calarcadia Vineyard (previously released as just a Cabernet Sauvignon and not a vineyard designate) is pure magic, and lovers of classic Diamond Mountain Cabernet Sauvignon should snatch up bottles. Showing the vintage’s more elegant, classic, almost reserved style, it reminds me of a great vintage of Pontet Canet with its deep black and blue fruits, mineral, chocolate, tobacco, and lead pencil aromas and flavors. Beautifully textured, full-bodied, concentrated, and structured, it’s one for the ages. Hide bottles for a solid 7-8 years, and it should keep for 30+ years or more.Jeb Dunnuck | 98+ JDA powerful, resonant wine, the 2018 Cabernet Sauvignon Calarcadia Vineyard is every bit as impressive as it was last year. A whole range of floral and savory notes lend aromatic intensity. Today, the 2018 is backward and brooding, although time in the glass reveals a complex wine with a very bright future. Sage, tobacco, licorice, menthol and dried herbs are laced throughout a core of dark, plush fruit. The 2018 is stunning. That’s all there is to it.Antonio Galloni | 97 AGThe 2018 Cabernet Sauvignon Calarcadia Vineyard was aged in 100% new French oak for 20 months. Deep garnet-purple in color, it features beautifully expressive notes of crème de cassis, chocolate-covered cherries and baked plums with a fragrant, earthy undercurrent and waft of tar. The palate is full-bodied and chock-full of densely laden black fruits, supported by ripe, grainy tannins and a lively backbone, giving a long, savory finish. 264 cases were made.Robert Parker Wine Advocate | 94 RP

From a 20+-year-old section of Hudson selection Old Wente clone vines, the 2019 Chardonnay Hudson (a barrel sample) delivers a full-on exotic nose of tropical fruits, pineapple upside-down cake, beeswax and spiced pears with an undercurrent of cashews and brioche plus a touch of yuzu zest. Full-bodied, the palate is satisfyingly savory and multilayered, with tons of mineral sparks accenting the opulent fruit, and the long, decadent finish is beautifully offset by racy freshness.Robert Parker Wine Advocate | 97-99 RPAn inviting nose of jasmine, lemon leaf, chalk and beeswax. Full-bodied and light on its feet with delicate expressions of herbs and spices that carry over the palate in layers. Subtle vanilla bean and toasted thyme on the palate. Supremely elegant. Drink or hold.James Suckling | 99 JSThe 2019 Chardonnay Hudson Vineyard is a total knock-out. Ripe pear, white flowers, mint and apple tart are all beautifully lifted. Rich in texture, yet light on its feet, the Hudson is unbelievably beautiful and vivid in the glass. In a word: stunning.Vinous Media | 96-98 VMThere’s unctuous minerality and savoriness to the baked apple and dried pear flavors that are lacy and well-spiced, with toasty and buttery accents on the broad-textured finish. Elegant and complex. Drink now through 2026. 579 cases made.Wine Spectator | 94 WS

So perfumed and complex, with tangerines, jasmine, cedar, black truffle and iron. Full-bodied and very structured. Fantastic structure for the vintage. Very Barolo-like in structure. Available in 2023. Give this at least four or five years to soften.James Suckling | 98 JS

Gorgeous blackberry and currant aromas with hints of herbs. Wonderfully varietal character. Full-bodied with tannins that frame the wine so nicely and create a long, lightly chewy finish. Fantastic wine. Available in October. Drinkable now, but give it three to four years.James Suckling | 98 JSDeep, dark and alluring nose of black fruit, rich cedar and cigar box. Well-built, beautiful and balanced, with deeply concentrated, yet fresh and ripe flavours of blackberry, cassis and fleshy plum, unspooling with lifted acidity, tobacco, wet slate, river stones, dark chocolate and an endless finish. A delicious wine that is framed by very fine and elegant tannins, almost powdery. Finishes with energy and freshness. A joy to drink. Biodynamic. Drinking Window: 2022 - 2040Decanter | 98 DECDeep garnet-purple in color, the 2019 Cabernet Sauvignon Estate needs a lot of swirling and coaxing to unlock notions of blackcurrant pastilles, warm black plums and mulberries, plus hints of black olives, tilled soil, mossy tree bark and violets with emerging baker’s chocolate and star anise hints. Full-bodied, rich, concentrated and with impeccable poise, it has beautifully ripe, grainy tannins and just enough freshness, finishing epically long and earthy.Robert Parker Wine Advocate | 98+ RPIncluding 20% Cabernet Franc, the 2019 Cabernet Sauvignon is a hidden gem. While the Maya gets all the attention, the classic Cabernet Sauvignon from this team is insanely good, year-in, year-out. The 2019 sports a dense purple color as well as quintessential Cabernet notes of cassis, black raspberries, flowers, toasted spices, and tobacco leaf. The purity of fruit is incredible, it’s full-bodied, has silky tannins, and flawless balance. It has 30 years of prime drinking ahead of it.Jeb Dunnuck | 97 JDThe 2019 Cabernet Sauvignon is dazzling. What a wine! Ample and creamy, the 2019 possesses striking resonance to match its elegant, refined personality. A healthy dollop of Franc adds freshness to a core of dark red cherry, red plum, mocha, spice and new leather flavors. There is a level purity here that is just remarkable. This is the first vintage that includes a small portion of wine aged in amphora. I especially admire the aromatic presence and vibrancy in the 2019.Antonio Galloni | 97 AGThis is very tightly packed, with cassis, bitter plum and loganberry notes compressed along with anise, apple wood, warm humus and sweet tobacco. The earth note echoes nicely through the finish, too. More like an ’18 in profile, with a youthfully backward persona. Cellaring this will yield rewards. Best from 2024 through 2040. 1,200 cases made.Wine Spectator | 96 WS

Wonderful aromas of blue fruit, black olives and violets. Lead pencil throughout. Crushed stones, too. Hints of mint and seaweed. Full-bodied with tannins that spread across the palate. It starts off with a bang, with tannins that take you deep into the wine. It’s endless on the finish. It goes on for minutes. Velvet and polished texture. Better after 2026.James Suckling | 99 JSThe 2019 Cabernet Sauvignon Coombsville is a blend mostly from Meteor. A stunning wine, the 2019 possesses off the charts richness and tremendous depth that just builds with time in the glass. Inky dark fruit, plum, spice, licorice, menthol and crushed berries saturate the palate. The 2019 is one of the very finest wines I have ever tasted from Andy Erickson and Annie Favia. Don’t miss it.Vinous Media | 98 VMErickson makes some of the greatest wines from the Coombsville appellation, and his 2019 Cabernet Sauvignon Coombsville is a great example of the quality he’s able to achieve. Darker currants, blue fruits, tobacco, lead pencil, and violets notes all define the bouquet, and I always find a certain Saint-Julien-like quality from this appellation, which is present here. Full-bodied, with a great mid-palate, some chocolaty oak, and velvety tannins, this is another rich yet powerful Cabernet Sauvignon that will benefit from just short term-cellaring and cruise for two decades in cold cellars.Jeb Dunnuck | 97+ JDA new addition to the Place de Bordeaux this year - the eponymous project of husband and wife duo; viticulturist Annie Favia and winemaker Andy Erickson. This is 100% Cabernet Sauvignon from Coombsville reflecting the gravelly, volcanic terroir and proximity to San Pablo Bay with a minimal interventionist practise. Powerful and expressive nose, extremely aromatic, but feels direct and quite detailed. Juicy and alive, you feel the life pulsing through this wine, it’s got depth of flavour but the texture is light graceful piercing almost with a sharp crisp tang that is so thrilling. The acidity is there giving life and joy to the blackcurrant and berry fruits and this has such detail and nuance in the savoury earthy edges; smoked meats, liquorice, dark chocolate dusting, iodine-soy saltiness, strawberry tang and long finish. Well structured, with balance and elegance and lovely details throughout. So much character here.Decanter | 96 DECAromas of pencil shavings, dried sage and blueberry appear on the nose of the 2019 Cabernet Sauvignon Coombsville. All Cabernet Sauvignon blended from three area vineyards, it’s medium to full-bodied, concentrated, dense and savory. Firmly built, with a couple of decades ahead of it, it’s a super effort.Robert Parker Wine Advocate | 95 RPDelivers deliciously punchy blackberry, açaí and fig paste enlivened with apple wood, dried anise and warm cast iron notes. This has serious cut and drive through the finish, too, as the fruit sails through. Best from 2023 through 2036. 446 cases made.Wine Spectator | 95 WS