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(Château Ducru-Beaucaillou (St. Julien) Re-Furbished at the Château in 2011) Ducru-Beaucaillou has recently re-released several vintages from the era when there was some sort of TCA contamination (in my opinion) in the cellars here, such as there was in Cuné’s property of Contino. The refurbished bottles can be distinguished by a back label that gives all of the details. The first releases of 1986 Ducru had been plagued by some sort of TCA taint, but the underlying wine was always very strong, and the re-furbished bottles from the estate are stellar. The wine offers up a pure, precise and very deep nose of sweet cassis, cigar ash, a very complex base of gravelly soil tones, a nice touch of cedar and a topnote of cigar wrapper. On the palate the wine is deep, full-bodied, complex and tangy, with outstanding focus and bounce, a lovely core of fruit, ripe, well-measured tannins and a long, complex and very soil-driven finish. This is a classic vintage of Ducru-Beaucaillou in the making, and the re-released bottles are stellar. The wine is just starting to drink, but like so many of the top 1986 wines from the Médoc, it still has room to grow and would continue to benefit from further cellaring. (Drink between 2023-2075).John Gilman | 96 JGA monster in its infancy. Almost black in color, with intense cassis, herb and mint aromas and superrich, dense cassis and licorice flavors. May last forever.Wine Spectator | 95 WSMedium brick in color with a touch of brown, the 1986 Ducru-Beaucaillou reveals growing notes of dried mulberries, kirsch and raisin cake with nuances of celery salt, dried bay leaves, truffles and charcuterie plus hints of old leather sofa and fallen leaves. Medium to full-bodied, the palate has quite a powerful structure with firm, chewy tannins and bold freshness supporting the muscular, dried berries flavors, finishing long with a dried mint kick.Readers should note that this vintage fell within a notoriously patchy period at Ducru, where the cellar is likely to have fallen victim to TCA or a TCA-like taint, and it appears some bottles were impacted from 1986 to 1994. By 1995, the chateau had a completely new vat room/cellar and the problem ceased. Therefore, there could be some bottle variation to be had with this vintage. This bottle, however, was pristine, tasted at the chateau.Robert Parker Wine Advocate | 94 RP

A remarkable, profound example of how top Sauternes wines age, with intense notes of marmalade on the nose. Although it seemed there were some hints of passerillage, Sandrine Garbay confirmed no dried grapes made it into the blend. A subtle note of botrytis adds even more to the aromatics. Amber in hue, the palate is laden with complex flavours of tropical fruits, citrus notes of lime and orange zest, all supported by cleansing acidity and an intriguing mineral undertow. This still has at least 20 years ahead of it, perhaps a lot more. From a year where the growing season was very warm, before a cool and rain-affected September and much cooler October. 80% Sémillon, 20% Sauvignon Blanc. Residual Sugar: 127g/L. (Drink between 2022-2040)0.Decanter | 100 DECThe 1989 Yquem is my favourite of the triumvirate and this bottle was stellar. It explodes from the glass with scents of quince, acacia, honeysuckle, saffron and wild heather (a trait that I have observed previously). What marks this out is the stunning delineation. The palate is medium-bodied with tangerine, fig, marmalade and quince. A livewire Yquem with enormous depth and intensity, a bit more swagger than the 1988, a bit more precision-tooled than the 1990. Fabulous. Tasted blind at a private dinner in Bordeaux.Vinous Media | 99 VMThe favorite sweet wine of millionaires, Chateau d’Yquem has, not unexpectedly, turned in a brilliant effort with their newly released 1989. It is a large-scaled, massively rich, unctuously-textured wine that should evolve effortlessly for a half century or more. It does not reveal the compelling finesse and complexity of the 1988 or 1986, but it is a far heavier, richer wine than either of those vintages. It is reminiscent of the 1976, with additional fat and glycerin. The wine is extremely alcoholic and rich, with a huge nose of smoky, honey-covered coconuts and overripe pineapples and apricots. As with most young vintages of Yquem, the wine’s structure is barely noticeable. These wines are so highly extracted and rich yet approachable young, it is difficult to believe they will last for 50 or more years. The 1989 is the richest Yquem made in the eighties, and it has an edge in complexity over the powerhouse 1983. It remains to be seen whether this wine will develop the extraordinary aromatic complexity possessed by the promising 1988 and 1986 Yquems. Last tasted 11/97.Robert Parker | 97 RPVery classy and beautiful, packed with botrityzed flavors. Marvelous blend of vanilla, cream, tobacco-box notes, with a lot of oak on it for now but also loads of pure, clean and elegant fruit. An infant that will age for a long time.--Yquem vertical. Best after 2020. 12,500 cases made.Wine Spectator | 97 WS

Proprietor Bruno Borie noted this was a somewhat unusual blend this year: 65% Cabernet Sauvignon, 25% Merlot, 5% Cabernet Franc, 5% Petit Verdot. After this vintage, Cabernet Franc and Petit Verdot would no longer be included in the blend. Medium to deep brick in color, the 1995 Ducru-Beaucaillou explodes from the glass with bombastic notes of Indian spices, plum preserves, fruitcake and dried figs with nuances of potpourri, star anise, bouquet garni and espresso. Medium to full-bodied, the palate is chock-full of exotic spices and preserved black fruits, framed by firm, finely grained tannins and bold freshness, finishing with epic impact and length. Mature and drinking well now, there's still a good 12-15 years of kick left in this thoroughbred.Robert Parker Wine Advocate | 95 RPSubtle yet aromatic character of Indian spices, currants and dried cherries. Full-bodied, with super well-integrated tannins and a long, caressing finish. Wonderful texture. Classy and structured. Long. This was wine of the year in 1998; well deserved.--'95/'96 Bordeaux retrospective. Best after 2009. 18,000 cases made.Wine Spectator | 95 WS(Château Ducru-Beaucaillou) I love the style and shape of the very classic 1995 Ducru, which is the most promising vintages here in the decade of the 1990s. The utterly classic nose soars from the glass in a refined and timeless mélange of cassis, dark berries, cigar ash, fresh herbs, tons of gravelly soil tones, a discreet base of cedary new wood and a smoky topnote. On the palate the wine is deep, full-bodied, pure and very suave on the attack, with a rock solid core of sweet black fruit, blossoming layers of complexity, impeccable focus and balance and a very long, primary and still fairly tannic finish. It remains young days for the 1995 Ducru-Beaucaillou, but this will be a brilliant wine in the fullness of time. (Drink between 2020-2075)John Gilman | 94+ JGBright dark ruby. Knockout perfumed nose of great purity: cassis, violet, minerals and bitter chocolate. A penetrating wine of outstanding vinosity and verve; offers great tensile strength. Youthfully tight, classic claret whose extremely long finish features very fine tannins. I'm not convinced Ducru has made a wine in recent vintages to equal its '95 and '96 releases. Drink 2005 through 2025.Vinous Media | 94+ VM

Served from an ex-chateau bottle. The 1995 Chateau d’Yquem is moving into its secondary aroma phase. A deep golden color, it has a dense and almost Barsac-like bouquet with tangerine, apricot, acacia and melted candle wax. It displays good intensity, unfolding beautifully in the glass. The palate has a strident opening, with a slight bitter edge that lends this Yquem great tension. One can discern layers of marmalade infused with honey fruit, with a powerful, spicy finish that lingers long in the mouth. This is drinking perfectly now, but will surely age with style over many years. Tasted March 2014.Robert Parker Neal Martin | 95 RP-NM

I tasted the 1996 Ducru Beaucaillou on four separate occasions from bottle in January. The 1996 is long, with a deep mid-palate. It also reveals tannin in the finish. This wine is remarkable. It is muscular, concentrated, and classic. Bottled in late June, 1998, it exhibits a saturated ruby/purple color, as well as a knock-out nose of minerals, licorice, cassis, and an unmistakable lead pencil smell that I often associate with top vintages of Lafite-Rothschild. It is sweet and full-bodied, yet unbelievably rich with no sense of heaviness or flabbiness. The wine possesses high tannin, but it is extremely ripe, and the sweetness of the black currant, spice-tinged Cabernet Sauvignon fruit is pronounced. This profound, backward Ducru-Beaucaillou is a must purchase. It will be fascinating for readers who own the 1996 to follow the evolution of this exceptional vintage. Anticipated maturity: 2008-2035.Robert Parker | 96 RP(Château Ducru-Beaucaillou) The 1996 Ducru-Beaucaillou is just beginning to stir from its closed adolescence and is showing very good promise for its eventual period of peak drinkability, but that is still more than a decade away. The nose is starting to develop some secondary layers of complexity in its mélange of cassis, dark berries, currant leaf, cigar smoke, a touch of Ducru’s nutskin, complex soil tones, herbs and a nice framing of cedary, spicy wood. On the palate the wine is deep, full-bodied and quite black fruity in personality, with an excellent signature of soil, a very tobaccoey personality, fine-grained, but quite substantial tannins, lovely acidity and a very long, soil-driven and classic finish. This is a superb vintage of Ducru that should really get interesting to drink around its thirtieth birthday and prove to be very, very long-lived. Impressive juice. (Drink between 2025-2100)John Gilman | 93+ JGThe 1996 Ducru-Beaucaillou is a vintage that I have not tasted for a number of years. Matured in two-thirds new oak, it has an open and expressive bouquet, a mixture of red and black fruit, estuarine scents, touches of liquorice emerging with time. It is higher-toned than the 1995 with iodine evolving with aeration. The palate is medium-bodied with succulent tannins, fresh acidity, quite sweet in the mouth and maybe like the 1995, just missing that complexity and terroir expression that I think has defined recent vintages from this estate. Maybe it is slightly compromised by some Merlot (25%) that was picked a but later, but still, there is a lot of pleasure to be found in this 1996. Tasted at the Ducru Beaucaillou vertical at the château.Vinous Media | 93 VMIntense aromas of cedar, vanilla, leather and blackberry. Full-bodied, with coffee, vanilla, ripe fruit and a medium finish. Just about ready. The 1995 is certainly better.--'95/'96 Bordeaux retrospective. Drink now. 18,000 cases made.Wine Spectator | 91 WSThe Ducru 1996 is less extravagant than the 2000. It shows a full body, with firm tannins and pretty floral, leaf, light earth and berry character. Needs drinking. 90 pointsJames Suckling | 90 JS

The 1998 Chateau Yquem was released several months ago. This estate does not allow tasting from cask (where the wine spends 42 months), and it is not released until five years after the vintage. The 1998 Yquem (95 points) is a great success. Made in an elegant style, it is not a blockbuster such as 1990, 1989, and 1988. It is well-delineated, with wonderfully sweet aromas of creme brulee, pineapples, apricots, and white flowers. Medium to full-bodied, it is not as sweet as the biggest/richest Yquem vintages, but it is gorgeously pure, precise, and strikingly complex. Already approachable, it should evolve for 30-50 years ... without a doubt.Robert Parker | 95 RPPale gold. Knockout aromas of creme brulee, coconut, vanilla bean, honey and orange peel. Lush and seductively silky in the mouth; its creamy, seamless texture makes it seem deceptively accessible today but sound acid structure should keep it going for 20 years or more. Not hugely sweet or tropical but very complex and fine. Firm, hazelnutty finish offers great length, if not quite the grip of the ’89.Vinous Media | 95 VM

Things were more difficult in Sauternes than in the rest of Bordeaux in the 2000 vintage, with a brilliant first picking in early October that showed all the promise of the vintage, but with the later crop ruined by heavy rain. In the end Yquem made 20% of its usual yield, but the success of the earlier growing season comes through with luxuriously concentrated apricot and marmalade flavours, laced with bitter orange, lime zest, butterscotch, saffron and white truffles. 128g/l of residual sugar, with total acidity of 4.5. The team behind this wine included current winemaking director Sandrine Garbay, who had begun two years earlier in 1998, with the château already partly owned by Bernard Arnault of LVMH (he bought his first shares in 1996) but still headed up by director Alexandre de Lur Saluces, whose family had been at Yquem since 1875. Drinking Window 2020 - 2050.Decanter | 96 DECForward and flattering, with unctuous marmalade, blood orange, apricot chutney and ginger notes. Juicy and engaging, but without the finely beaded acidity to stretch out fully.—Non-blind Yquem vertical (July 2014). Drink now through 2035.Wine Spectator | 92 WSA rich Yquem, with coffee, dried orange skin, and dried apples. Full and sweet, with a round body and very yummy. A touch of bitterness on the palate.James Suckling | 91 JSServed from an ex-chateau bottle. The millennial 2000 Chateau d’Yquem is a valiant effort in one of the most challenging Sauternes vintages in recent memory. The 2000 is quite deep in color. The nose is crisp and well-defined but not the most complex, as you would expect from a truly challenging growing season in Sauternes. It is pleasant in its own way with delicate scents of tangerine, yellow flowers and Mirabelle. The palate is well-balanced with marmalade tinged opening. I like the acidity here, an Yquem with good race, although it does feel a little tapered toward the finish. Drink now-2025. Tasted March 2014.Robert Parker Neal Martin | 90 RP-NM

A prodigious offering, the 2001 Climens’ light medium bold color with a greenish hue is followed by ethereal aromas of tropical fruits (primarily pineapple), honeysuckle, and flowers. It is a medium-bodied wine of monumental richness, extraordinary precision/delineation, great purity, and moderate sweetness. The finish seemingly lasts forever. This monumental effort is the stuff of legends. Anticipated maturity: 2010-2040+.Robert Parker | 100 RPLoads of orange peel and dried apricots on the nose here. Full-bodied, with a wild and exciting palate. Sweet yet racy. Electrifying. Great class and elegance. One of the best Climens I have tasted. Best after 2010. 1,955 cases made.Wine Spectator | 97 WSThe 2001 Climens has a well-defined, complex bouquet of dried honey, peach skin, quince and a light beeswax scent. Tight at first, it only takes a few swirls of the glass to get going. The palate is where the action is: very intense and concentrated with layers of botrytized fruit, lightly spiced with tangy marmalade, quince and nectarine notes, merging into saffron and gingerbread toward the very engaging, persistent finish. This is a magnificent Barsac that is only beginning to show what it is capable of.Vinous Media | 96 VM

A massive Yquem, this has a dense palate that is almost chewy like a red. Full and very sweet, with notes of dried apricot, pineapple, and papaya on the palate. Long, with a vanilla-coconut tart finish. What a wine, voluptuous, sexy, and luscious. 147 grams of RS. Pull the cork after 2015.James Suckling | 98 JSSquarely on the tropical side of the spectrum, with mango, papaya and pineapple fruit laced with a marmalade note. Long and very caressing through the finish, but never heady or overpowering, as orange pâte de fruit, ginger and singed almond accents lend cut and precision. Shows the heat of the vintage while retaining energy and drive. Impressive.—Non-blind Yquem vertical (July 2014). Drink now through 2040.Wine Spectator | 97 WSThe average June temperature for 2003 was the warmest ever recorded at Yquem since they installed their first weather station in 1896. And things were only just starting to heat up. This notoriously hot vintage nonetheless produced some very pleasant Bordeaux surprises, Yquem being one. As readers can guess, obtaining the necessary sugar levels was not the problem this year. If it was a question of sugar alone, berries could well have been harvested in August. But come September, the wait was on for the botrytis. Fortunately, a little rain beginning on the 5th of September kick-started proceedings, and with the help of continued warm temperatures, the noble rot took off like a rocket! After this, frenetic harvesting and strict selection ensued. Harvest was over in a record nine days, resulting in a super rich, concentrated and full botrytized expression that beautifully does justice to both the vintage and to Yquem.Medium lemon-gold colored, the 2003 d’Yquem seems to be emerging from a slumber, awakening with gloriously expressive notes of ginger ale, pineapple upside-down cake, toasted hazelnuts, star anise, cinnamon stick and preserved mandarin peel plus hints of lemon butter, crushed rocks, musk perfume and chalk dust. Full-bodied, super concentrated and decadently unctuous, the palate exudes waves of preserved tropical fruits and citrus sparks charged with energetic freshness, finishing epically long and wonderfully spicy. Alcohol is 13.5% this year, while the residual sugar comes in at a whopping 147 grams per liter, nicely balanced by a total acidity of 4.2 grams per liter H2SO4.Robert Parker Wine Advocate | 96 RPThe 2003 Yquem was a homogenous harvest picked over a single trie between 17 and 26 September. It has a rich and opulent nose, crème brûlée, marmalade and a melted candle wax aroma. The palate has more to offer than the nose: fine acidity, less closed than the aromatics, touches of orange rind and mandarin developing with time. This is very commendable given that I do not consider it a great Sauternes vintage. Tasted from ex-château bottle in London.Vinous Media | 93 VM

No written review provided. | 99 RPDoesn’t give much on the nose, with subtle lemon, honey, tangerine and apricot. Full-bodied and very sweet, with a long finish. Thick and compacted, with loads of mango and sweet candied fruit. Best after 2010. 150 cases made.Wine Spectator | 93 WS

A gorgeously silky, juicy and balanced glass of wine, this combines elegant richness of sweet cocoa and blackberry, with tons of power and a feeling of holding itself in check. This is signature St Julien, concentrated yet delicate, just an utterly lovely wine that has good acidity, with tannins that have melted into the rest of the structure and fruit that is still absolutely in control, followed by a saline edge to the finish. There’s a long road ahead still, but this is a standout Ducru. Drinking Window 2019 - 2040Decanter | 98 DECThe 2005 Ducru Beaucaillou is a 10,000-case blend of 67% Cabernet Sauvignon and 33% Merlot (they used to produce 18,000-20,000 cases). It is an exceptionally powerful wine with a dense purple color, superb intensity, and a beautiful, sweet nose of spring flowers, raspberries, blueberries, graphite, and creme de cassis. Full-bodied with fabulous concentration, exceptionally high tannin, good acidity, and massive layers of richness that build incrementally on the palate, this monumental effort is more structured than their outstanding 2003. It may be the finest wine produced at this estate since the 1982 and 1961 Ducrus. Anticipated maturity: 2018-2050.Robert Parker | 97 RPThis offers dreamy aromas of singed mesquite and warm fruitcake that meld into a lush swath of mulled currant, fig and boysenberry fruit flavors. Black tea and incense notes skitter throughout, with a mouthwatering iron edge buried deeply.—Blind ’01/’03/’05 Bordeaux retrospective (December 2017). Best from 2020 through 2040. 10,000 cases made.Wine Spectator | 96 WSA nice, complex wine with notes of flowers, berries and leather in the nose. Full-bodied, with pure fruit that turns from light raspberry to cherry jam. This is balanced and silky, a beautiful harmony. Give this some time if you can.James Suckling | 95 JS94-96 Barrel sample. Huge blackcurrant fruits dominate a wine that is powerful and showing very ripe. There are flavors of smoky, balanced tannins, bitter cherries, black figs. As all the great wines in 2005, it finishes with a delicious lift of acidity.Wine Enthusiast | 95 WE(contains a relatively high percentage of merlot, in the range of 30%) Good deep ruby-red. Wonderfully sweet, aromatic nose combines currant, chocolate and cedary oak. Fat, lush and silky, with atypical volume to the flavors of plum, tobacco and chocolate. Wonderfully supple, plump wine with layers of flavor, thoroughly sweet tannins and compelling aromatic persistence. Today the wine’s substantial baby fat is masking its impressive underlying power. According to Borie, this 2005 combines the best traits of the chateau’s 2003 and 2000.Vinous Media | 94 VMDucru delivers absolute deliciousness in 2005, a refined and elegant pleasure that just feels right in the end. It could be that after all the sleek, floral beauty, the polished chocolate-truffle tannin, there’s a formidable grip that tightens around the finish. Suddenly it feels as hard as iron. If the aromatic beauty of the fruit can survive while the tannin matures, this could well be a wine to covet in 20 years.Wine & Spirits | 94 W&S(Château Ducru-Beaucaillou) The 2005 Ducru-Beaucaillou, which was also raised in one hundred percent new wood, will have no difficulty carrying its new oak to the finish line and is a superb young vintage of this fabled estate. The nose is deep, pure and shows off a lovely tang to its aromatic mélange of black cherries, cassis, a touch of blood orange, tobacco leaf, soil and cedar. On the palate the wine is fullish, deep and rock solid at the core, with a nice girdle of tangy acidity, excellent focus and grip and a very long, ripely tannic finish. Today there is just a touch of oak spice that sticks out on the backend, but this should be absorbed with no difficulty over the next couple of years and the 2005 Ducru-Beaucaillou should prove to be one of the reference point vintages for this property. (Drink between 2020-2070)John Gilman | 93 JG

The pale to medium lemon-gold colored 2005 d’Yquem opens with a provocative, mineral and earth-tinged nose of chalk dust, wet pebbles and dried wild mushrooms over a core of warm apricots, green mango, honeyed toast, ginger and pink grapefruit plus wafts of honeycomb, orange blossoms and saffron. The palate confirms the wine is still a little closed and shut down, offering achingly gorgeous glimpses at the tightly wound, intricate layers structured with a racy acid line and wonderfully creamy texture, finishing incredibly long and perfumed. This decadent flavor bomb still needs a good five to seven years in bottle before it is set to go off, but oh what a spectacle it will give then!Robert Parker Wine Advocate | 97 RPThis has a deliciously pure feel, with juicy, inviting green plum, ginger, heather, creamed pineapple and Jonagold apple flavors all melded together and gliding through the lengthy finish, which echoes with lilting flowers and dried citrus notes. Best from 2015 through 2045. 12,000 cases made.Wine Spectator | 97 WSThis isn’t sweet, but just so wonderfully rich. It’s the concentration of botrytis that makes the wine. The texture is velvet, but with a spicy bite to it. Apricot, honey and marzipan all contribute to a wine that will age over decades.Wine Enthusiast | 97 WEThe 2005 Yquem is limpid golden in hue. The bouquet is gorgeous, finely-tuned and precise with clear honey, vanilla pod and saffron, less of the almond that I have noticed previously. The palate is built around its exquisite poise, the acidity keeping this Yquem on its tip-toes. As I have noted before, it appears to be gaining in concentration and viscosity with age, lovely fig and tangerine notes combining with a slight nuttiness on the finish. Tasted at 67 Pall Mall in London.Vinous Media | 96 VMWhat an incredible nose of flowers, honey, spices such as clove, and sandalwood. With time, decadent aromas of apple tart and crumble develop. Full and very round on the palate, this is medium sweet with a velvety texture. Flavors of honey, apple and pear tart appear on the long finish. This is so beautiful, hard not to drink now but will greatly improve with more time. 140 grams of RS.James Suckling | 95 JSThe summer heat that led to such outstanding wines from Bordeaux in 2005 was not ideal for Sauternes, as the onset of botrytis was fairly late and sporadic. Also the hot conditions kept acidity on the low side. Nonetheless d’Yquem made a finely balanced wine, with discreet apple and apricot aromas that are still reticent. It’s suave, textured and very concentrated, with elegant oak and no overbearing viscosity or heaviness. Very long, it will keep well, but may not be among the very greatest Yquems. Drinking Window 2019 - 2035Decanter | 94 DEC

This is so creamy, almost milky in feel, with toasted coconut and cashew notes giving way to sweet peach, apricot and glazed pear flavors that glide along, while ginger, green tea, lychee and kumquat flavors extend through the finish. Shows terrific range and definition. Feels like it’s just starting to open, and is in no rush. Drink now through 2035. 2,665 cases made.Wine Spectator | 96 WSTasted blind at the 10-Year On Tasting in Sauternes. The 2005 Château de Fargues has a rich and intense bouquet with layers of honey, dried peach, beeswax and acacia that soar from the glass. The palate is powerful and authoritative: intense botrytis-rich honeyed fruit with compelling mineralité underneath. It fans out in glorious fashion – a stunning de Fargues that is now beginning to show its talents. As I remarked a couple of years ago, just afford it a couple more years so that it can fully absorb the vestiges of oak.Robert Parker Neal Martin | 95 RP-NMThe nose is sumptuous but still conspicuously oaky, though the oak doesn’t suppress the lovely apricot fruit. Indeed it confers aromatic elegance. Very sweet and intense on the palate, this is creamy and concentrated, with excellent purity of fruit, but a lively acidity, which gives the wine its finesse. Well balanced. Drinking Window 2021 - 2030.Decanter | 93 DECMedium yellow. Exotic, high-toned apricot, spices and flowers on the nose, complemented by coconutty, toasty oak. Very sweet and unctuous, with exotic, nobly rotten flavors of pineapple, apricot and coconut and an impression of elevated alcohol. Not quite as racy, fruity or structured as the 2007; conveys an impression of softer acidity, and yet this maintains a light touch. Finishes with suggestions of vanilla and marzipan.Vinous Media | 92 VMNo written review provided. | 92 W&S

This appears to be the synthesis of the fabulous 2001 and 2003. It shows wonderful aromas of botrytis spice, honey and citrus rind. Lots of fruit with a tropical fruit undertone of mango and papaya on the palate. Intense finish. Too excellent not to drink.James Suckling | 97 JSDelivers lots of botrytis spice, with lemon tart and cooked apple. Full-bodied, with loads of cream and vanilla and an intense tropical fruit and honey aftertaste. Long and viscous, with a layered and beautiful spicy finish. Hard not to drink it now. Best after 2014. 8,000 cases made.Wine Spectator | 97 WSTypical of the huge power of Guiraud, this is one of the richest Sauternes in 2005. The wine is rich and intense, the dry edge of botrytis just dominating the sweetness. Flavors of honey, almonds and peaches give the wine extra complexity.Wine Enthusiast | 95 WESeething with power, there’s baritone richness to this wine’s complex fruit, a deeper tone to the surface of honey and citrus. It feels clean, fresh and bright, the structure holding the wine’s complexity tight for now, waiting to release it with age.Wine & Spirits | 95 W&S(Château Guiraud) Château Guiraud has long been one of my favorite estates in Sauternes, with its higher percentage of sauvignon blanc in the blend always producing an exotically styled wine with more grassiness and wild herbaceous tones than is customarily found in wines from this region, but which I find both unique and compelling. It seems to me that the flip side of a higher percentage of sauvignon blanc in the blend at Guiraud demands that the wine be given a bit more bottle age than some of its neighbors, and I often find that Guiraud can be overlooked a bit at early horizontal tastings of a new vintage of Sauternes, as its youthful reticence and grassy profile can stick out a bit amongst more classically profiled wines such as Climens, Suduiraut or Rieussec. But in my experience it certainly deserves to be ranked up with those fine properties. However, the 2005 Guiraud is uncharacteristically showing charmingly right out of the blocks, as it offers up a complex and beautiful bouquet of pear, oranges, gentle herbal tones, incipient notes of honey, soil and a nice framing of vanillin oak. On the palate the wine is full-bodied, pure and elegant, with lovely mid-palate depth, sound acids and lovely length and grip on the very refined finish. Lovely juice. (Drink between 2020-2050)John Gilman | 92 JGFull golden-yellow. Orange oil, clove, ginger, mint and minerals on the perfumed, vibrant noise. Superrich but juicy and vibrant, with an exotic hint to the fresh apricot and peach flavors. This boasts an exhilarating sugar/acid balance and finishes with terrific life and grip. Lafaurie-Peyraguey.Vinous Media | 92+ VMTasted blind at the 10-Year On Tasting in Sauternes. The 2005 Château Guiraud has a rich nose of dried honey, orange blossom and buttercup that is nicely defined but does not quite have the intensity of the best Sauternes 05s. The palate is fresh and lithe on the entry, smooth and honeyed both in taste and texture with a long orange zest, vanilla and almond finish that is sensual and persistent. It meliorates in the glass, forages more zest and vitality, so don’t be afraid to aerate/decant this for an hour or two.Robert Parker Neal Martin | 92 RP-NM

Lovely flavors of apricot, dried tangerine, pineapple and papaya rush along, supported by hazelnut, frangipane and coconut notes. Despite the depth, this is very, very pure, with filigreed acidity carrying the long, long finish. Drink now through 2037. 7,500 cases made.Wine Spectator | 96 WSMedium lemon-gold colored, the 2006 d’Yquem is a little reticent at this stage, slowly revealing notes of pineapple pastry, dried apple slices, orange preserves and spice cake plus nuances of crème brûlée, preserved ginger, nutmeg and baking bread. The palate offers mouth-coating tropical fruit and baking spice layers with a seductive oiliness to the texture and loads of citrus sparks, finishing with bold freshness and amazing length. Allow it just a couple more years in bottle to get over this slightly muted hump, then drink it for the next 25+ years. For number crunchers: 13.8% alcohol, 122 grams per liter residual sugar, and total acidity is 4.2 grams per liter H2SO4.Robert Parker Wine Advocate | 95+ RPThis is the rich wine of the vintage. With its intensen fruit, piles of spice, but excellent balance, this promises flavors of baked apples and intense dried fruits. The botrytis layer is discreet, a hint rather than overpowering.Wine Enthusiast | 95 WEThe 2006 Yquem is initially tightly-wound on the nose before revealing enticing scents of mandarin, dried honey, quince and just a very slight adhesive scent. This is well-defined yet certainly demands more coaxing than its peers. The palate is well-balanced with fine delineation, a caressing viscous texture with desiccated orange peel and a touch of bitter lemon that counterbalances the richness. I noticed this 2006 becoming spicier with aeration. Excellent. Tasted at the Yquem dinner at Rick Stein’s restaurant in Barnes.Vinous Media | 94 VM

Pale to medium gold colored, the 2007 d’Yquem delivers powerful scents of tropical fruits—dried mangoes and pineapple paste—accented by acacia honey, toasted almonds and woodsmoke with hints of chalk dust, kettle corn and lime blossom. The palate reveals one of those vintages that shape-shifts into an apparently drier style than it is, largely thanks to its uber-racy backbone of freshness and layered mineral-inspired flavors, finishing with a regal, satin-textured savoriness. Difficult to resist now, this will be one of those Rip Van Winkle vintages that can be predicted to cellar not just for decades but for generations. For number crunchers: 14.2% alcohol, 137 grams per liter residual sugar, and total acidity is 3.7 grams per liter H2SO4.Robert Parker Wine Advocate | 98+ RP(Château d’Yquem, Sauternes, Bordeaux, France, White) Befitting a glorious Sauternes vintage, the 2007 Yquem stood out in this tasting like a beacon. Sandrine Garbay notes that it was ‘a great year for noble rot and feels that, like 2001, 2007 is a “classic” expression of Yquem.’ Burnished hue in the glass, remarkably powerful and concentrated with endless layers of flavour. Aged in oak for 2.5 years, remarkably this could still benefit from further ageing and integration of oak. Despite the power and weight, the wine remains fresh and vibrant with driving acidity. Should improve for a decade and drink well for 30-40 years. Residual Sugar: 137g/L. (Drink between 2022-2055)Decanter | 98 DECThis has really started to put on weight, with heather and ginger notes emerging from the core of dried pineapple, bergamot, candied grapefruit rind and mango. Long and creamy through the very rich, spicy finish, with lingering golden raisin and frangipane notes. Loads of power in reserve, as this sports the bold, hedonistic profile of the vintage in spades. Best from 2020 through 2050. 10,000 cases made.Wine Spectator | 96 WS(There was only one way to finish: by switching over to Sauternes for the 2007 d’Yquem. This is a vintage I have tasted several times. Lucid amber in color, it has a reticent nose at first, though it blossoms with aeration to reveal captivating aromas of mirabelle, dried honey and beeswax. A subtle adhesive scent loiters backstage. The palate is medium-bodied with vanilla pod and almond on the entry, and very tensile with a seductive viscosity toward the close. Touches of nougat and white chocolate lace the finish of one of the finest Yquems of this decade. Glorious to drink now and doubtless glorious to drink in 50 years’ time!Vinous Media | 95 VM

Tasted single blind against its peers. Denis Dubourdieu conjured a wonderful Barsac in 2007. Here there is an initial lightness on the nose that builds with each swirl of the glass. It exhibits fine minerality with apple, dried honey and a touch of wet stone. The palate is very harmonious with good acidity, very focused and succinct with great precision towards the poised finish. This has barely starting motoring, but it possesses an unbridled sense of nonchalance. Tasted January 2011.Robert Parker Wine Advocate | 94 RPThe 2007 Doisy-Daëne is consistent with my note from last year with saffron and quince on the nose, the Aszu-element perhaps not quite as pronounced. The palate is both elegant and nuanced. Very fine. Tasted at the 2007 horizontal in Sauternes.Vinous Media | 93 VMVery fruity, showing tropical fruit such as mango on the nose, with lots of spice. Full-bodied and really sweet, with a honeylike, almost syrupy density. Spicy and intense on the finish. Best after 2015.Wine Spectator | 93 WSThe 2007 Doisy-Daëne is a beautiful and very elegant young bottle of Sauternes. The bouquet is deep, very floral and complex, as it wafts from the glass in a blend of lemon, pear, acacia blossoms, chalky soil tones, bee pollen, a gentle base of vanillin oak and a topnote of coconut water. On the palate the wine is full-bodied, fresh and impeccably balanced, with lovely acidity, excellent focus and a very long, refined and dancing finish. This is a classic example of what looks likely to be a brilliant vintage for the late-harvest wines of Sauternes and Barsac, as the cooler summer and late-arriving botrytis has given these wines a zesty, ethereal quality that is simply stunning. (Drink between 2017 - 2040)John Gilman | 92+ JGThe color is light on this wine, which is really only just beginning to show richness. The botrytis dominates, with a fat, oily texture needing many years of aging. There is a lovely ripe orange marmalade flavor on the finish.Wine Enthusiast | 92 WEThe 2007 Doisy Daene is medium yellow-gold colored. It has a quite nutty nose of hazelnuts and toasted almonds with hints of burnt sugar, preserved citrus peel, and truffles. The palate is rich and savory, with mature nutty flavors and a spicy finish.The Wine Independent | 92 TWI

Probably one of my most consistent 100 pointers, I’ve been lucky enough to taste through close to a case of this beauty and it’s never failed to just utterly blow me away. Still purple-hued with maybe just a hint of lightening around the edges, the 2009 Château Ducru-Beaucaillou offers an incredible bouquet of black currants, white truffle, cassis, lead pencil shavings, tobacco, and a hint of flowers. A good portion of its baby fat has melted away, and it’s full-bodied and elegant on the palate, with silky tannins, incredible depth of fruit, and a gorgeous finish. This is pure elegance and finesse paired with richness and texture. A quintessential Bordeaux, drink bottles any time over the coming 40-50 years. It actually reminds me of the 1982, only better!Jeb Dunnuck | 100 JDThe 2009 Ducru Beaucaillou will eclipse the brilliant wines produced in 2005, 2003 and 2000. It will be interesting to see how the 2009 fares against the 2010 after twenty years of aging, but my money is on the 2009. A blend of 85% Cabernet Sauvignon and 15% Merlot that achieved 13.5% natural alcohol, this inky purple, unctuous wine possesses classic aromas of graphite, creme de cassis, blueberries, violets, licorice and Christmas fruitcake. Full-bodied and intense with Ducru’s inimitable elegance and purity, it should firm up in the bottle after 7-10 years of cellaring and last for 40-50 years. Magnificent!Bruno Borie has done a remarkable job at Ducru Beaucaillou.Robert Parker | 100 RPRich, powerful and intense, this is still inky in colour at 10 years, barely out of the starting gate. It’s a wonderful wine, full of pleasure, still fresh and young, with cinnamon and saffron spice, eucalyptus, menthol-edging, and drenched in dark, juicy fruits. Great stuff, with the clear ability to power on for decades. Drinking Window 2020 - 2044Decanter | 98 DECThe 2009 Ducru-Beaucaillou has a killer bouquet with wonderful definition: blackberry, wild hedgerow, minerals and touches of pressed flower. This has just lost some of its puppy fat in recent years. The palate is medium-bodied with fine-grain tannin, taut and quite linear, lightly spiced with a firm grip but plenty of elegance towards the finish. This is an outstanding Ducru-Beaucaillou that is only just beginning to show what it can do. That said, having tasted the 2016, I think that is even better. Tasted at the château.Vinous Media | 97 VMFeatures plenty of flash and sizzle, with gorgeous, inviting mocha, espresso and chocolate notes up front, backed by a dense core of plum sauce, cassis, blackberry puree and blueberry reduction accents. Long, showing terrific polish, with a lovely lingering loam note and a buried singed apple wood edge that keeps everything driving through the finish. Best from 2016 through 2035.Wine Spectator | 96 WSBig and powerful, structured, with bitter chocolate and blackberry flavors. The wine is dense, the fruit enormous. But it does manage to keep freshness.Wine Enthusiast | 96 WEThis is a rich, powerful, concentrated and well-structured wine, but in comparison to recent vintages (from 2014) this comes off slightly heavy on the mid-palate. However, I love the balance at the ripe and generous finish. Drink or hold. (Horizontal Tasting, London, 2019)James Suckling | 95 JS(Château Ducru-Beaucaillou) The good news is that the 2009 Ducru-Beaucaillou was raised in ninety percent new wood this year and shows no signs whatsoever of over-oaking. I would still love to see this very special terroir featured a bit more in the finished wine by returning to the old days, when a third new oak was deemed plenty sufficient for the grand vin, but the new wood is seamlessly woven into the tapestry of the wine this year. The bouquet is deep, pure and ripe, as it offers up an outstanding blend of dark berries, black currants, cigar smoke, gravelly soil tones, tobacco leaf and a discreet base of nutty oak. On the palate the wine is deep, full-bodied and beautifully reserved, with a rock solid core of fruit, firm, ripe tannins and outstanding length and grip on the chewy and beautifully focused finish. This is a very traditionally made bottle of Ducru, with the vintage’s power beautifully harnessed. Superb wine. (Drink between 2030-2075)John Gilman | 92-94+ JG

The 2009 Guiraud is one of the gems of Sauternes this vintage, one of the finest offerings in recent years. It has a wonderful, beautifully delineated bouquet with expressive scents of wild honey, orange pith, Seville orange marmalade and just a hint of pineapple. The palate is beautifully defined with pure botrytised fruit, supremely well balanced with a vivacious, ginger and white pepper tinged finish that lingers long in the mouth. Outstanding...Vinous Media | 97 VMGorgeous aromas of dried apricots, apple pie crust and pineapple. Full-bodied, with medium sweetness. Dense and layered. Beautiful now but will improve with age. Drink or hold.James Suckling | 96 JSThis is a bird of a different feather, with an exotic, vibrant aroma of toasted coconut, followed by an almond cream note that gives way to the core of green fig, papaya, Cavaillon melon and honey. There’s stunning richness and mouthfeel, with the power to be one of the longer-lived wines of the vintage. Very impressive. Best from 2015 through 2040. Tasted twice, with consistent notes. 11,000 cases made.Wine Spectator | 96 WSPale to medium gold colored, the 2009 Guiraud comes sashaying out of the glass with a wonderfully floral nose of jasmine and peach blossoms with an undercurrent of potpourri, dried mango, honey nut, baked pineapple and preserved ginger. The mouth is completely coated with concentrated baking spice and savory layers countering all the rich sweetness, finishing long and layered.Robert Parker Wine Advocate | 94 RPThis is a smoky, rich wine that shows evident wood aging. This feature adds weight, though the sweetness is currently muted. It is a wine with potential intensity; the fruit and acidity will emerge in several years.Wine Enthusiast | 94 WE(Château Guiraud (Sauternes)) The 2009 Guiraud is a terrific wine in the making, as it has perfectly captured the potential to make an elegant, refined and long-lived wine in this vintage. The bouquet is deep, complex and quite esthery in its mélange of bee pollen, pears, apples, delicate notes of pineapple, complex soil tones and vanillin oak. On the palate the wine is full-bodied, pure and shows great mid-palate depth, with bright acids, lovely, nascent complexity and outstanding length and grip on the elegant and focused finish. A superb Guiraud. (Drink between 2016-2040)John Gilman | 92-93 JG

The 2009 Raymond-Lafon has a slightly smudged bouquet although it gains clarity with time, offering pineapple and peach skin, lanolin and honeysuckle aromas. The palate is well balanced with a fresh entry, slightly edge thanks to the acidity with good concentration and persistence towards the tropical-tinged finish. Good potential. Tasted blind at Farr Vintners’ 2009 Bordeaux tasting.Vinous Media | 94 VMPale gold colored, the 2009 Raymond-Lafon gives compelling marmalade, honey nut, pineapple upside down cake and burnt sugar notes with wafts of petrol and paraffin wax. Opulent with savory undertones, the palate delivers loads of citrus fruit sparks among the richness, with a racy backbone and long, fruity finish. While showing some evolution, this still has plenty of cellaring potential.Robert Parker Wine Advocate | 93 RPRich and intense, with dried pineapple, candied lemon peel and heather honey notes, followed by spice, crème brûlée and lemon meringue. The long, pure finish has great power and precision. Sémillon and Sauvignon Blanc. Best from 2013 through 2030. 3,330 cases made.Wine Spectator | 93 WS

The 10-year barrier is just about perfect for such a great second wine in an exceptional vintage, and I highly recommend that you start opening and enjoying it soon. It’s silky smooth and juicy, with saline touches, exotic spices and edges of black truffle - and yet it’s super-elegant. I keep waiting for this to drop off through the palate but it keeps holding on, opening up to reveal a floral edge that adds an extra layer of complexity and balance, with mouthwatering flavours and textures. A brilliant yet softer reflection of the grand vin in this vintage. Drinking Window 2019 - 2034Decanter | 94 DECThis has fruit, with delicious black berry frutis, It cjharms with elegance and ripeness, at the same time as giving a core of tannin. Definitely on the fruity side.Wine Enthusiast | 93 WEAromas of blackberry and blueberries, with Chinese spices, follow through to a full body, with firm tannins and a mineral, floral and chewy finish. Beautiful already, but needs at least three or four years to soften and open.James Suckling | 93 JS(La Croix de Beaucaillou) Since 2005 the Croix de Beaucaillou has been made each year from a specific section of the estate’s vineyards up on the plateau, and is truly a second wine at the estate, rather than a second label for the younger vines from Ducru-Beaucaillou. The nose on the 2009 is excellent, as it delivers a fine mélange of black cherries, cassis, tobacco leaf, gravelly soil tones and a nice framing of vanillin oak. On the palate the wine is deep, full-bodied, long and delivers a fine core of ripe fruit, with firm, beautifully integrated tannins and excellent focus and grip on the long and classy finish. A fine, fine wine. (Drink between 2020-2045)John Gilman | 89-91 JGThe grand vin is the result of an increasingly strict selection process, with approximately 50% of the production going into the final wine and the balance used in the Croix de Beaucaillou. The 2009 may be the finest example of this cuvee I have yet tasted. Up-front, precocious and generous, it possesses a dense purple color, a big, broad, unctuous texture and abundant notes of creme de cassis and black cherry fruit intertwined with hints of wood smoke, vanillin and earth. This nearly viscous-styled wine can be drunk in 2-3 years or cellared for 15+.Robert Parker | 91 RPShows nice range, with crushed plum, blackberry and steeped fig notes lined with singed mesquite and backed by black tea and licorice snap accents. Should be approachable soon. Best from 2014 through 2024.Wine Spectator | 91 WS(a blend of 75% cabernet sauvignon and 25% merlot; pH 3.69; 60% new oak) Very deep purple. Fresh cabernet sauvignon-dominated nose shows floral, cassis and graphite aromas. Also vibrant on entry, with ripe, soft black fruit and mineral flavors that resonate through the smooth finish. This very well-made wine shows much more complexity, depth and freshness than usual; while there’s a hint of slightly drying tannins, this looks to be the best Croix ever. Owner Bruno Borie told me that beginning in 2005 this became a wine of terroir too: rather than including grapes from Ducru’s youngest or less favorably situated vines (fruit that now goes into private labels), the Croix is made only with the grapes of certain specific parcels.Vinous Media | 87-90 VM

Pale gold, the 2009 Climens offers up a fabulously fragrant nose of green tea, chamomile, powdered ginger, lemon marmalade and fallen leaves with suggestions of spice cake and preserved mandarin peel. The palate is super intense with vibrant, energetic fruit and layer upon layer of perfume and spice nuances, finishing very long and incredibly youthful.Robert Parker Wine Advocate | 97+ RPRich and opulent, but the Barsac terroir keeps it reined in. Exotic fruit notes, baked apple and confit fruit. Pure, velvety and unctuous but with a bite of citrus zest freshness coming in behind. Biodynamic estate. Drinking Window 2019 - 2050Decanter | 97 DECThe 2009 Climens has a clean and pure bouquet with honey and brioche aromas, like pure sunlight! The palate is fresh and crisp with superb botrytised fruit. Great tension and a dash of ginger and lemongrass spice up the detailed finish. This is a Climens that is only just beginning to demonstrate what is capable of. Bon vin! Tasted blind at Farr Vintners’ 2009 Bordeaux tasting.Vinous Media | 96 VMThe superb palate boasts richness, with honey and orange zest notes. It shows fine balance between the flavors of orange jelly and the intense botrytis-driven notes. It has a light, delicate texture and acidity.Wine Enthusiast | 96 WERounded and broad in feel for now, with richly layered toasted almond, ginger cream, brioche and glazed apple notes that all glide through the viscous finish, where a flash of green tea can be found. This has the buried zip for the long haul, which it will need to assimilate fully. There’s lots in reserve. Best from 2015 through 2034. 4,165 cases made.Wine Spectator | 95 WS

I love the aromas of minerals, flowers, blackberries and blueberries. Full body with a fabulous texture of polished and integrated tannins. It goes on for minutes. Spicy, subtle fruit and a long and marvelous finish. Currant bush undertones. A whole and beautiful wine. The second wine of Ducru-Beaucaillou. Drink or hold.James Suckling | 94 JSMore closed than the 2009, this is less ready to go but has huge potential. It's richly layered, with black pepper and extremely concentrated cassis and black truffle notes. From its own specific plots since 2005, this is rich and stately, signature St Julien. It needs time from here to open, but it's a clear indication of just how good the Ducru terroir is across all its sites. Drinking Window 2020 - 2036Decanter | 93 DECNo longer a second wine of Ducru-Beaucaillou, but a wine from its own separate vineyard, Croix de Beaucaillou is impressive. Firm while also rich, it is firmly tannic, superripe and packed with great dark plum and berry fruits. Fruit and structure well balanced together.Wine Enthusiast | 93 WE(La Croix de Beaucaillou) The team at Ducru-Beaucaillou has fashioned a pair of outstanding 2010s. The La Croix de Beaucaillou is a stellar example of the vintage- poised, concentrated and impressively light on its feet for this powerhouse vintage. The bouquet offers up a fine blend of cassis, black cherries, cigar smoke, a lovely base of soil, a touch of graphite and a topnote of cedar. On the palate the wine is deep, full-bodied and nascently complex, with beautiful balance, ripe, well-integrated tannins and very good length and grip on the ripe and pure finish. An impressive effort. (Drink between 2020-2050)John Gilman | 92 JGRipe and enticing, with mesquite, steeped plum, lightly mulled blackberry and bittersweet ganache notes all seamlessly layered and carrying through the charcoal-tinged finish. Shows good grip, but on track to be approachable soon. Best from 2014 through 2024. 9,750 cases made.Wine Spectator | 91 WSComing from a totally separate vineyard, this blend of 85% Cabernet Sauvignon and 15% Merlot sports a dramatic label designed by Jade Jagger, the daughter of rock legend Mick. The wine is richly fruity, lush, fleshy, very flamboyant, and seems to have more in common with the 2009 vintage than the more structured, backward and restrained 2010s. The wine is medium to full-bodied, luscious and best drunk over the next 10-15 years.Robert Parker | 90 RP

I love the botrytis spice character to this wine with dried apricots and tropical fruits. It’s full bodied, medium sweet with a long intense finish. It’s very layered. Sweet wine of the vintage.James Suckling | 95-96 JSStructured firm, very spicy, while also showing fresh pineapple acidity. Concentrated and packed with botrytis.Wine Enthusiast | 95 WEA muscular version, with dacquoise and marzipan notes leading the way for creamed orange, white peach, ginger, mirabelle compote and tangerine accents that pump through the piecrust-filled finish. Has the vintage’s raw oomph, as well as range and cut for balance. Best from 2018 through 2035. 6,000 cases made.Wine Spectator | 94 WSThe 2010 Rieussec is similar to the previous bottle a couple of years ago. It has since opened with saffron-tinged honeyed fruit, dried honey and almond shavings. This example is more vanillary and oaky than previous ones, and that actually distracts from the terroir expression. The palate is medium-bodied; again, the new oak feels more prominent than previous bottles, prompting me to lower my score. It’s utterly seductive but articulates more of the winemaking than I would like...Neal Martin, Vinous Media | 93 VM(Château Rieussec (Sauternes)) Château Rieussec has turned out one of the most elegant and refined examples of the 2010 vintage and this wine is an unqualified success. The nose is a bit less obviously botrytized than many of its neighbors this year, as the wine offers up scents of tangerine, pineapple, bee pollen, lovely, chalky soil tones and a very suave base of vanillin oak. On the palate the wine is deep, fullish and dancing, with fine mid-palate intensity, excellent focus and a really impressive lightness of step on the long, complex and tangy finish. In a vintage prone to heavy-handedness, the ethereal quality of the 2010 Château Rieussec is most impressive. (Drink between 2015-2035).John Gilman | 93 JGPale to medium lemon-gold in color, the 2010 Rieussec is evolving at a good clip, boasting roasted nuts, toffee apples and dried apricots scents with hints of beurre blanc, manuka honey and candle wax. The palate is a powerhouse of sweetness, with soft acidity and loads of savory/nutty layers, finishing on a praline note.Robert Parker Wine Advocate | 90 RP