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I certainly underrated the 2010 Pape Clement from barrel, rating it only 93-95+. (Thank God I put a “plus” there!) Having tasted it four times in Bordeaux, and rating it perfect three times and 99 the fourth time, this final blend of 51% Merlot, 47.5% Cabernet Sauvignon, and 1.5% Petit Verdot is perfection in a bottle. Tipping the scales at 14.5% natural alcohol, there are 8,000 cases of it. Its sublime elegance, the power, the medium to full-bodied texture, the silky tannins, the subtle notes of smoke, lead pencil shavings, black currants, charcoal, camphor, blueberry and cassis fruit are all remarkable. It is a rich, full-throttle wine, but the elegance and the great terroir of Pape Clement come through in abundance. It is slightly more developed and evolved than the 2005 was at a similar point in its evolution, but it certainly needs another 5-7 years to develop further nuances, which it surely will. This wine will last 30-40+ years.Kudos to proprietor Bernard Magrez, who has built an empire based on high quality more than any other characteristic.Robert Parker | 100 RPIntense blueberry nose with great precision and expression. Full and vibrant on the palate with a minty note. Vanilla. Wonderful structure. Firm but ripe tannins and very long. Needs time to soften. Great potential. Try in 2016.James Suckling | 96 JSThe 2010 Pape Clément has a gorgeous bouquet with vibrant red berry fruit, camphor, raspberry preserve and just a hint of marmalade - very seductive and classy. The palate is medium-bodied with lithe tannins and good density, as you would expect. Whilst a little grainy in texture it feels structured with tarry black fruit, although I would have liked to see a touch more persistence on the aftertaste. As such, leave it for another three or four years because it has a lot of potential. Tasted from an ex-château bottle at the BI Wines & Spirits 10-Year On tasting.Vinous Media | 95 VMNicely toasty, with a lovely broad stroke of mocha and ganache spread over the velvety core of plum sauce, blackberry coulis and steeped currant fruit. The long, polished finish keeps a tarry thread running along with the fruit, adding length and range. Not shy on style. Best from 2018 through 2035. 7,966 cases made.Wine Spectator | 95 WSA smooth, dense wine, ripe and polished. It brings out a modern view of Bordeaux, dark and concentrated, hinting at the new-wood aging. At the same time, the wine has a serious edge that promises proper aging.Wine Enthusiast | 95 WEPape Clement was still all about shoulders and pecs at this point; and even at 10 years old this is a serious beast. There is a lovely elegant uptick through the finish, offering a counterpoint to black chocolate shavings, black olive, cut herbs, rosemary and cinnamon, just full of spice and power. It’s a good wine, no question; if not particularly signature Pessac. Drinking Window 2020 - 2042Decanter | 93 DEC(Château Pape Clément) The 2010 Pape Clément has turned out very well indeed, and while I would still prefer to see it in the guise of an unabashed champion of traditionalism, it is hard not to enjoy the more modern rendition in the context of its success in this challenging vintage in the Graves. The ripe nose is deep, complex and classy, as it offers up scents of black cherries, cassis, Cuban cigars, soil tones and plenty of spicy new oak. On the palate the wine is deep, full-bodied and very suave on the attack, with impressive complexity, good depth at the core and very good length and grip on the fairly tannic finish. Today the new oak obtrudes a bit on the finish, but one hopes that there is sufficient stuffing to carry the wood tannins along with those from the skins. I am still not convinced that the new style here is an improvement upon the old, but this is at least very well done in 2010. (Drink between 2020-2060)John Gilman | 90+ JG

The 2010 Percarlo is shaping up to be one of the elite wines of this great Tuscan vintage. Even today, the 2010 is remarkably seamless, balanced and integrated, with fine tannins, beautifully delineated fruit and exceptional overall balance. Layers of dark fruit, graphite and exotic spices build to a crescendo of aromas and flavors that captivates the senses. Although it is early, it certainly looks like the 2010 Percarlo is set to take its place as one of the greatest wines ever made at San Giusto.Vinous Media | 98 VMThe profound beauty of the 2010 Percarlo cannot be exaggerated. This is an exceptional wine, and one of the best I tasted in Tuscany this year. The bouquet shows infinite layering and a steady evolution in the glass with tones of red cherry, spice, caramel, cigar ash, balsam herb and cola. It shows new dimension with each swirl of the glass. The mouthfeel, on the other hand, is steady and strong, with a gripping sense of structure that is yielding but dense at the same time. A point of acidity adds levity and length. This is an excellent candidate for long cellaring.Robert Parker Wine Advocate | 96 RPShows excellent balance among the ripe, sweet cherry, wild herb, iron, earth and tobacco flavors. Structured yet elegant, with everything in the right place and set for another few decades of life. Fruit, mineral and underbrush notes grace the long aftertaste.—Non-blind Percarlo vertical (August 2018). Drink now through 2040. 1,264 cases made, 475 cases imported.Wine Spectator | 95 WS

The harvest at Petrus took place between September 27 and October 12, and the 2010 finished at 14.1% natural alcohol, which is slightly lower than the 2009’s 14.5%. The 2010 reminds me somewhat of the pre-1975 vintages of Petrus, a monster-in-the-making, with loads of mulberry, coffee, licorice and black cherry notes with an overlay of enormous amounts of glycerin and depth. Stunningly rich, full-bodied and more tannic and classic than the 2009, this is an awesome Petrus, but probably needs to be forgotten for 8-10 years. It should last at least another 50 or more.Someone told me recently that Petrus had a second wine, so I asked Olivier Berrouet, their young, talented administrator, whether that was true, and he flatly denied it, so if any Asian wine buyers are running across second wines of Petrus in Hong Kong or on mainland China, be warned – they are not genuine. Proprietor Jean Moueix, who I believe is in his late twenties, has taken over for his father, Jean-Francois, who has largely retired, and the younger Moueix has really pushed quality even higher at this renowned estate. Anyone visiting Pomerol would have undoubtedly noticed the renovations at Petrus, as it was once one of the most modest and humble buildings in the appellation. Moreover, I suspect that multi-millionaire/billionaire collectors will have about 50 years to debate over which vintage of Petrus turns out better, the 2009 or 2010. In a perfect world, most people would love to have a few bottles of each, or at least the opportunity to taste them once in a while, as they have become more of a myth than something real, but these wines do, in fact, exist!Robert Parker | 100 RPThis a Petrus with extraordinary balance and depth. It shows such elegance in the nose with complexity of black olives, dark fruits, and flowers. The palate is full and ultra-velvety yet there is a cashmere quality to the texture. It takes your breath away. There’s almost a Burgundian quality in the mouthfeel meaning it takes you deep into the soil and captivates your attention. Greatest modern vintage of Petrus ever? Try after 2018.James Suckling | 100 JSThe 2010 Petrus has an extraordinary bouquet, ineffably complex with brambly red fruit, sous-bois, dried blood and wild mint aromas that unfurl magically from the glass. The palate is medium-bodied with supple tannins, fleshy and generous, yet amazingly controlled with such tension and grace on the silky smooth finish. This is a fantastic Petrus, one of the greatest in recent years. Tasted from an ex-château bottle at the BI Wines & Spirits 10-Year On tasting.Vinous Media | 98 VMMaybe surprising to see a Pomerol that is so well-built that it is not anywhere near ready even at 10 years old, but this is Pétrus, a place that writes its own rules. The brushed silk exuberance is there, but hidden underneath a still-pulsating wall of tannins. You expect this level of concentration in Pauillac, so it is more of a surprise on the Right Bank, but here you are in no doubt that 2010 is an intellectual, demanding vintage that needs to be given time. You need to look to 2009 Pétrus to begin enjoying any time soon - this is structured, full of dark fruits, structured, savagely built, out to impress. Drinking Window 2025 - 2050Decanter | 98 DECThis feels dense and unyielding now, with loads of grip supporting a dark, muscular and very backward core of bay leaf, tobacco, plum, blackberry and fig notes. Powerful, fresh and racy, with a tarry edge adding vivacity and drive to the lengthy, raspberry-dominated finish. The raspberry spine seems destined to win out after extended cellaring. Best from 2017 through 2035. 2,500 cases made.Wine Spectator | 97 WSHugely full-bodied wine, with the ripest fruit, black plum juice and spice. The tannins are very dense, balanced of course with acidity. The end is beautiful, structured.Wine Enthusiast | 97 WE(Château Pétrus) The 2010 Château Pétrus is one of the two top wines of the vintage on the Right Bank, but it is not quite in the same celestial league as the magical 2009 vintage here. The wine is very ripe at 14.5 percent, but shows no signs of overripeness in its powerful aromatic blend of black cherries, plums, tobacco smoke, a touch of black olive, lovely soil tones and a discreet base of new oak. The team at Château Pétrus once again used only fifty percent new wood for the 2010- an example that I wish more of the top estates would follow. On the palate the wine is deep, full-bodied, pure and powerful, with ripe, substantial tannins, a rock solid core of fruit, great focus and superb length and grip on the very well-balanced and pure finish. Given the octane level here, it is rather amazing how well this wine has retained its precision, but I have little doubt that Monsieur Berrouet would like nothing better than to always end up with a Pétrus under fourteen percent in alcohol. A very, very good result that underscores just how difficult it was this year on the Right Bank to manage alcohol levels. (Drink between 2025-2100)John Gilman | 95+ JG

A highlight of the tasting, with rocking energy, dense black currant and black berry fruit and loads of singed wood thoroughly embedded throughout. Juicy bramble, alder and bay leaf notes chime in, with a mouthwatering mineral spine buried deep on the finish.—Non-blind Ridge Monte Bello vertical (June 2019). Best from 2022 through 2042. 3,250 cases made.Wine Spectator | 98 WSDeep and fascinating nose of dry earth, cedar, black olive and candied orange, as well as a slew of delicate, spicy notes. Rich, concentrated and extremely well structured, this has stacks of fine tannins that push the stony finish way out towards infinity. Still so much vitality! A cuvee of 76% cabernet sauvignon, 20% merlot and 4% petit verdot. Tasted at the Thomas Kammeier Monte Bello vertical. Drink or hold.James Suckling | 97 JSThe 2010 growing season was long and cool, reflecting the influence of an El Niño year, defined by a short but intense heat wave in late August. But whereas Ridge’s Sonoma County vineyards experienced a high of 117 degrees Fahrenheit for two days, Monte Bello ridge only reached 105 degrees. The ensuing 2010 Monte Bello is very classic in profile, offering up aromas of crushed cassis, plums, cigar tobacco, rich loamy soil, black tea and dark chocolate. On the palate, it’s medium to full-bodied, with a deep and concentrated core of vibrantly crunchy fruit framed by velvety tannins, concluding with a long, tangy finish that’s still youthfully chewy. Though the two vintages are very close in quality, the 2010 is very different in profile from the somewhat larger scaled 2012: it’s less expansive, but built around a brighter vertical line. I’d recommend cellaring it for an additional three or four years and don’t expect it to truly hit its stride until after 2025. The blend is 74% Cabernet Sauvignon, 20% Merlot, 4% Petit Verdot and 2% Cabernet Franc, and it attained 13.2% natural alcohol.Robert Parker Wine Advocate | 96 RPEric Baugher and Paul Draper select this wine from 58 acres at Monte Bello, predominantly cabernet sauvignon (74 percent in 2010), with merlot (20 percent), petit verdot and cabernet franc. They shape the wine through careful sorting of the grapes, fermenting without added yeast, pressing to new American oak barrels after seven days. The wine then ages two stories down in the 19th-century limestone cellar carved out of the ridge 2,600 feet above the Pacific. The vines, rooted in that same limestone, provide a massive wine, substantial in its structure, generous in its vibrant fruit flavors, gracious in its tannins. While fruit is at the center of the wine, it’s savory and sophisticated rather than overtly sweet. The flavors touch on small berries—black currants, wild blueberries—and also hint at herbs (tarragon, tobacco). This is a terrific vintage of Monte Bello: It feels healthy and sound, with tension and drive that will sustain it for decades in the cellar.Wine & Spirits Magazine | 96 W&SDeep ruby-red to the rim. Deep, complex scents of black cherry, black raspberry, cassis, soil, minerals, pipe tobacco and cedar. Enters the mouth utterly seamless and suave but extremely primary and backward; more savory than sweet in spite of the fruit’s full ripeness. Sharply delineated but youthfully backward flavors of dark berries, black cherry, licorice, minerals, flower and spices. Fairly large-scaled for Monte Bello but with a terrific mineral spine and definition and tannic backbone. Today I find this wine stubbornly backward and in need of more aging. But it has all the elements to make a very long-lived cellar classic. This powerfully structured wine has buns of steel and really clings to the palate.Vinous Media | 95+ VMRidge can trace the first vintage of wine being made from the Monte Bello site back to 1892 and this rich history of production is certainly matched by the esteem in which the wine is held today. The expert hand of Chief Winemaker Paul Draper, Decanter Man of the Year (2000), ensured another successful vintage from this iconic Californian estate in 2010, which concluded with the wine spending 18 months in US oak barrels. Stephen Brook: Refined blackcurrant and garrigue nose. Herbal but not herbaceous. Quite rich, and solid, concentrated and firm, with a good tannic backbone. This is robust and structured, with refreshing acidity on the long finish. Still plenty of life in it. Delicious! Alex Hunt MW: Masterful composure on the nose here. Some tannin (possibly wood-derived) to resolve, but there is abundantly classy and precise blue and black berry fruit, and a real richness of flavour achieved without resorting to high ripeness and alcohol. Still very young, this wine is a strong long-term bet. Piotr Petras MS: Fruit-driven, spicy and chocolatey aromas. The palate is generous and dense, yet showing firm tannins and characterful, stone character. Very well-made.Decanter | 95 DECOne of the lowest-alcohol prestige Cabs on the market, Ridge’s 2010 bottling is dry, softly tannic and light in body for a Cabernet Sauvignon. Yet it’s complex in flavor, offering tiers of blackberries, cherries, currants, herbs and spices. Wants some time, but not a lot. Drink 2015–2018.Wine Enthusiast | 90 WE

A blend of 60% Grenache and 40% Mourvèdre brought up in demi-muids, the 2010 Châteauneuf Du Pape Collection Charles Giraud comes mostly from the southern part of the appellation and has consistently been one of the greatest wines made in each vintage. Revealing a more ruby hue as well as a stunning bouquet of kirsch liqueur, black raspberries, gamey meats, spring flowers, and incense, it almost has a Rayas like level of complexity and nuances. Beautifully textured, seamless, perfectly balanced, and still powerful and opulent on the palate, this is an amazing wine in every sense. I’ve been lucky enough to drink over a case of this magical elixir and it’s been incredibly consistent from my cellar. It’s certainly in its drink window today yet has another decade of prime drinking, and I suspect a gradual decline after that.Jeb Dunnuck | 100 JDAn incredible wine that I thought was pure perfection on release, the 2010 Chateauneuf du Pape Collection Charles Giraud still stays at the top of my hierarchy today. The most masculine, powerful and concentrated of the trio, it possesses massive amounts of fruit to go with darker-styled fruits, pan drippings, charred steak and roasted herbs. It has everything you could want in a Southern Rhone. Give it another year or two and enjoy bottles through 2030.Robert Parker Wine Advocate | 100 RPMassive yet remarkably graceful at the same time, with layer upon layer of fig, plum sauce and linzer torte flavors studded with espresso, graphite and black tea. Petrichor, shiso leaf and smoldering tobacco notes fill in on the broad and very muscular yet refined finish. This has terrific weight and loads of grip, yet it's effortless to drink thanks to the seamless mouthfeel. A stunning combination of power and grace. Best from 2015 through 2035.Wine Spectator | 99 WSGlass-staining ruby. Dark fruit preserves, cherry-cola, floral oils and Smoky Indian spices on the exotically perfumed nose. Stains the palate with deeply pitched blackberry and blueberry flavors, with zesty spice and mineral nuances adding vivacity and cut. Manages to be both weighty and lively, finishing with superb clarity, supple tannins and lingering sweetness.Vinous Media | 95 VM

The 2010 Proprietary Red is very deep garnet colored with a hint of purple. It offers up wonderfully bold, expressive notes of crème de cassis, black cherry compote and mincemeat pie with wafts of bay leaves, incense, Chinese five spice and hoisin plus wafts of chargrill and yeast extract. Full-bodied, rich and opulent, the palate is laden with layer upon layer of exotic spice-laced black fruits with a firm yet plush frame and very long finish with some licorice notes coming through.Robert Parker Wine Advocate | 97 RPFull medium ruby. Very ripe but reticent scents of black fruits, minerals, mocha, espresso and spices. Voluptuous and plush on entry, saturating the palate with a slightly unrefined wave of black fruits, minerals and mocha. This outsized, full-bodied, plummy wine shows lovely mineral verve, surprisingly restrained sweetness and a complicating saline element. Finishes with sumptuous, building tannins and terrific plum and graphite persistence. This wine is ripe enough to give great pleasure now but I’d still hold my bottles for the tannins to be further absorbed. It certainly has the stuffing to go on for many more years.Vinous Media | 94 VMA big and rich red with black currant and blueberry and chocolate. Full and vast. A more typical Napa cab of the period. Drink or hold.James Suckling | 94 JS

This is an extraordinary performance once again from the Cathiard family, the proprietors of Smith-Haut-Lafitte. They think the 2010 is even better than the 2009. (I disagree, but only slightly.) This wine has laser-like definition in its an remarkable nose of a subtle charcoal fire interwoven with spring flowers, creme de cassis, blueberry liqueur and spicy wood. Full-bodied, stunningly concentrated, long, rich and moderately tannic, this wine is set for an exceptionally long life of 30-40 years but can be drunk in 5-7.Robert Parker | 98 RPThe 2010 vintage at Smith Haut Lafitte was one of the wines that woke me up to what was happening at this estate, and it is absolutely delivering today. Very much coffee beans and black chocolate; it is on the gourmet side but with layers and freshness by the bucketload. Accomplished, confident winemaking and a showcase in winemaking precision. Great stuff, cassis, blueberry; blackberry, juicy and vibrant. (Drink between 2020-2048)Decanter | 97 DECGorgeous, with alluring black tea and warm ganache notes that unfurl slowly, while the core of intense steeped plum, anise, blackberry compote and black currant confiture sits patiently in reserve. The beautiful loam-, tobacco- and tar-filled finish displays major heft, but also remarkable polish and grace. Should age very slowly.Wine Spectator | 96 WSA beautifully ripe wine with great black fruits that burst through the classic tannins. In its richness and in its structure, it combines the best of the vintage. Dark, complex, fruity and very rich, a magnificent wine for long-term aging.Wine Enthusiast | 96 WEThe 2010 Smith Haut-Lafitte has one of the most backward bouquets among its peers and required more coaxing from the glass. It eventually offers well defined blackberry, wild strawberry, sous-bois and tobacco notes, quite serious but very engaging. The palate is medium-bodied with grippy tannins. There is good body and density here, but it loosens up towards the finish with a lovely touch of sea salt and liquorice on the aftertaste. Superb. Tasted from an ex-château bottle at the BI Wines & Spirits 10-Year On tasting.Vinous Media | 95 VMAromas of blueberries, blackberries and plums follow through to a full body, with velvety tannins and a fruity finish. Lots of mushroom and fruit undertones. Very polished. Such finesse yet structure to this young wine. Better in 2007.James Suckling | 95 JSMonsieur Derenoncourt really seems to be sinking his teeth into the Smith Haut-Lafitte red these days, and the 2010 is really a pretty good example of the vintage and seems decidedly more successful than several of the Right Bank estates where his consulting firm also oversaw the winemaking. I much prefer it at this stage the 2010 Smith Haut-Lafitte to the 2009 here, as there seems to be quite a bit better overall balance in the newer wine. The nose offers up a deep and powerful mélange of sappy cassis, black cherries, cigar smoke, chocolate and plenty of well-integrated new oak. On the palate the wine is deep, full-bodied and quite extracted, with good mid-palate density, firm, but ripe tannins and very good length and grip on the well-balanced finish. There is a certain sense of density here that cannot be overlooked, but one has the feeling that the wine has the equilibrium to age quite well and could be even more impressive ten years down the road. One has to say that the ripeness of the vintage was negotiated very well here. (Drink between 2020-2050)John Gilman | 88-90+ JG

Dark red fruit, iron, new leather and smoke all jump from the 2010 Barolo Brunate. A huge, dense, powerful Barolo, the 2010 Brunate boasts stunning depth and sheer richness. At the same time, though, it is incredibly polished for such a big wine. The Brunate brings together the power of the Lazzarito, but with a greater sense of textural polish and finesse that is typical of the Rocche. In 2010, the Brunate is all about balance and harmony.Vinous Media | 97 VMA 2010 Barolo with beautiful balance and complexity with rose, plum and hints of sandalwood. Full body, with integrated tannins and along and seamless finish. Best Brunate of the vintage. Better in 2018.James Suckling | 96 JSThe 2010 Barolo Brunate impresses for its textural richness and aromatic generosity. The Brunate crus shows exceptionally well in 2010, offering the kind of structure that is as powerful and lasting as it is finessed and graceful. It’s the proverbial iron fist in a silken glove. A burgeoning bouquet of dried flower and pressed cherry roots the wine in a sense of freshness and youthfulness. Indeed, Brunate is a vineyard cru that is particularly suited to long-living Barolo. It is a crime to drink this wine before its time. Drink: 2018-2035.Robert Parker Wine Advocate | 96 RPRich and chewy, sporting chocolate, tar, cherry, licorice and spice flavors. Unfolds effortlessly on the palate, with dense, dusty tannins lending support. The fine, fresh finish features a mineral undercurrent. Best from 2017 through 2032. 300 cases made, 100 cases imported.Wine Spectator | 95 WSAromas of perfumed red berries, red rose petals, Mediterranean herbs and leather leap from the glass. The bright palate delivers bright red cherry accented with vanilla, licorice, coffee and espresso alongside bright acidity. Astringent wood tannins leave a drying finish on the close. Drink after 2020.Wine Enthusiast | 93 WE

The 2010 Barolo Ravera is one of the greatest wines I have ever tasted from Vietti. Stunning. It's as simple as that Freshly cut flowers, mint, spices, crushed rocks and pine jump from the glass in a vivid, crystalline wine endowed with captivating purity, clarity and finesse. The 2010 takes hold of the palate and never lets up, gaining body, breadth and volume over time. A breathtaking, perfumed finish rounds out the finish. The Ravera represents a bit of a stylistic departure for Vietti and a return to a more traditional style of winemaking. The 2010 was done entirely in cask, with minimal racking. In its early years, it was virtually impossible to taste as the reductive winemaking style gave a wine with closed aromatics and searing tannin. Today, the 2010 is beginning to blossom into an epic Barolo. The 2010 Ravera may well be the single greatest Barolo Luca Currado has ever made. It is also a wine that, along with the Barolos of Elvio Cogno, show just how much potential the hills of Ravera have to offer. Readers who can find the 2010 Ravera should not hesitate. It is a legendary, benchmark Barolo in the making. As an aside, a bottle of the 1999 I tasted last year was extraordinary, and it was made in the slightly more modern style that was typical at Vietti during that era.Antonio Galloni | 100 AGA stunning and vibrant Barolo, the 2010 Barolo Ravera meets the high expectations of the 2010 vintage thanks to its fluid evolution and evident complexity. Ravera delivers a level of smoothness and suppleness that shows the enormous versatility of Nebbiolo. This vineyard cru in particular is known for its direct and genuine expression of the grape. Floral aromas of rose and violet segue to enduring tones of truffle, cherry and mint. This is a stellar wine with great aging potential. Drink: 2018-2035.Robert Parker Wine Advocate | 96 RPAged entirely in large casks, this elegant but firmly structured Barolo weaves together classic Nebbiolo sensations including red cherry, black raspberry, rose, violet, leather, spice, sage and balsamic notes. The savory palate delivers ripe fruit supported by big, round tannins. Give this time to develop to its full potential. Drink 2020–2040.Wine Enthusiast | 95 WEGraphite and iron aromas give way to cherry, raspberry, leather and black tea notes in this powerful yet stylish red. Intensely fruity, with a complex structure and beautifully melded tannins. The mineral note echoes on the finish. Best from 2018 through 2036. 300 cases made, 100 cases imported.Wine Spectator | 95 WS

The 2011 Richebourg from Domaine Hudelot-Noëllat is another absolutely stellar example of the vintage, and this wine too has really benefited to my palate from the diminution of its new wood percentage. The reserved and very classy nose wafts from the glass in a blend of red plums, cherries, gamebirds, a touch of nutskin, a beautiful base of soil, citrus zest and cedar. On the palate the wine is deep, full-bodied and again, very pure, with a superb core, ripe, suave tannins, very fine acidity and excellent focus and grip on the soil-driven, very long and perfectly balanced finish. A young Richebourg fully worthy of the exalted reputation of this cru. (Drink between 2025 - 2075)John Gilman | 96 JGHere the equally broad ranging nose is actually similar to that of the Romanée St. Vivant but it’s both cooler and even more restrained with a bit more floral influence as well. The intensely mineral-driven broad-shouldered flavors are an exercise in refinement with tremendous depth of material that pushes the very firm tannic spine to the background on the palate staining, explosive and stunningly precise finish. This is perhaps on the lighter side in the context of the appellation but the laser-like focus and persistence is easily of grand cru caliber.Burghound | 94 BH(totally destemmed): Bright medium red. Pure but subdued aromas of strawberry and crushed stone lifted by an exotic floral note; like a number of these 2011s, this shows some very ripe notes. Sappy, dense and saline, showing surprising energy for its level of ripeness. Finishes very long, with noble tannins and more spine than the RSV. Charles van Canneyt, who prefers the estate’s 2012s to the 2011s, noted that he has been changing his style by vinifying with a portion of whole clusters, which he thinks contributes more life and verve. He started doing some vendange entier in 2011 but moved more seriously in that direction in 2012.Vinous Media | 93 VM

I have always been a very big fan of the Romanée-St.-Vivant from Domaine Hudelot-Noëllat, but now that the new wood here has been reduced to fifty percent, the expression of the underlying, magical terroir of this great grand cru has really jumped to the fore. I wish other owners of RSV could take their cue from this domaine, as it seems to me if there was ever a terroir in Vosne-Romanée that begged for smaller percentages of new wood, it is RSV. The 2011 version from Domaine Hudelot-Noëllat is stunning, offering up a beautiful nose of sappy raspberries and cherries, Vosne spice tones, a touch of woodsmoke, great minerality, cedar and a pungent topnote of roses. On the palate the wine is full-bodied, strikingly pure and rock solid at the core, with a lovely sappiness and transparency, ripe tannins and a very long, tangy and still quite primary finish. This will be a great, great wine in the fullness of time. (Drink between 2024 - 2075)John Gilman | 96 JGThe 2011 Romanée Saint-Vivant Grand Cru was just about to enter its drinking plateau. Gentle and leafy on the nose, there is a sense of rusticity here that complements the broody red berry fruit, almost Richebourg-like after five to ten minutes in the glass. The palate is finely balanced with tart red cherry fruit infused with sous-bois. I like the bitter edge that comes through on the finish, an approachable grand cru that is probably not going to be the longest lasting of the domaine’s wines but will give much pleasure over the next 12-15 years. Tasted November 2016.Robert Parker Wine Advocate | 93 RPMedium red. Very ripe, slightly exotic aromas of raspberry, mocha and underbrush. Highly concentrated and deep; opulent and lightly saline but a bit sullen today. Most impressive right now on the very long, slowly mounting finish, which really camps out on the palate. Vinified with 20% whole clusters but I never would have guessed it from this sample.Vinous Media | 92+ VMAn appealingly fresh nose combines various spice elements that include a prominent herbal tea character along with hoisin, red currant, plum and violet scents. There is a fleshy yet precise character to the brilliantly detailed and lilting flavors that are akin to pure silk on the palate, all wrapped in a gorgeously persistent finish. This is certainly very pretty yet it hasn’t developed the depth that I originally imagined that it would and I have lowered my score accordingly. To be fair, this has not yet peaked yet it’s not so far away from its apex that I have difficulty seeing quite that much improvement in such a short period of time. I would further note that there is noticeable gas on the finish so I would suggest giving this a thorough aeration first. Tasted twice in the last year with consistent notes.Burghound | 91 BH

The 2011 d’Alceo is fascinating to taste next to the Sammarco, as it is much more open-knit, silky and expressive. Cherry jam, pomegranate, spice and new leather flesh out in the glass. The integration of fruit, tannin and acidity is further along than in the Sammarco. The 2011 d’Alceo should open up pretty early, which should be welcome news to readers cellaring some of the more tannic vintages. I expect the 2011 will provide readers with a long drinking window of pure pleasure.Vinous Media | 97 VMThis is very firm and dense with fantastic structure and a superb depth of fruit and silky tannins. Full body showing a core of ripe fruit featuring currants and blackberries. Minerals and fresh mushrooms to add. Better in 2018.James Suckling | 97 JSThe 2011 d’Alceo is a stunning blend of 85% Cabernet Sauvignon with 15% Petit Verdot. The bouquet is perfumed and enticing with dark rose, cherry fruit, spice, leather, cola, grilled herb and so much more. Fruit comes from a six-hectare single vineyard (whereas fruit for the Sammarco represents a special selection from various vineyards.) The intensity and purity is what sets this wine apart. Both are impeccable. In the mouth, d’Alceo feels long, linear and meaningful. Castello dei Rampolla practices biodynamic farming.Robert Parker Wine Advocate | 95 RPSmooth and structured, this blend of Cabernet Sauvignon and Petit Verdot opens with intense aromas of ripe blackberry, red currant, exotic spice, menthol, blue flower and a hint of grilled bell pepper. The dense, concentrated palate offers juicy black cherry, raspberry, vanilla, mocha, Asian spice and a hint of game alongside velvety tannins that give it a polished texture.Wine Enthusiast | 95 WE

The 2011 Ermitage l’Ermite is a killer Hermitage that offers a huge bouquet of thick crème de cassis and black raspberry fruits as well as the classic minerality, graphite, and licorice notes this cuvée always shows. Full-bodied, dense, and concentrated on the palate, it’s a glorious effort that’s still moderately backward and tannic yet is just now starting to round the corner. It’s going to be very long lived, especially for a 2011.Jeb Dunnuck | 98 JDThe opaque black/purple-tinged 2011 Ermitage l’Ermite offers a combination of crushed stones, creme de cassis, blackberry liqueur, barbecue smoke and roasted meats. It is a powerful, slightly austere, backward effort that will need 5-6 years of bottle age after its release next year. It may turn out to be a 30-50-year wine in a vintage that made relatively forward wines. In that sense, it is an outlier in this vintage.Robert Parker | 95-98 RPOpaque ruby. An explosively perfumed bouquet features blackberry, cassis, cola, potpourri and smoky Indian spices. Broad, concentrated and alluringly sweet, with pliant dark fruit and violet pastille flavors showing wonderful depth as well as purity and vivacity. Bright mineral and spice notes accent the long, penetrating finish, which is firmed by silky, harmonious tannins.Vinous Media | 94 VM

Bright red. Pungent red berries and minerals on the nose, lifted by a floral note and a hint of pepper. Silky and fine-grained but juicy too; more pliant and extroverted--less wound up--in the mid-palate than the Beaux Monts. Finishes tactile and saline, with noteworthy balance and length. This really spreads out and glistens on the aftertaste. Grivot describes 2011 as "a very precise vintage of charm." It was a normal growing season but with all key events occurring three weeks earlier than average. "The foliage was finished at the end of August and there was little to gain by waiting to harvest. You could get higher sugars through concentration but that also brought heaviness and a loss of freshness. It was an error to pick later."Vinous Media | 92 VMViolet, black currant and black cherry flavors mark this elegant red, with spice and mineral elements emerging as this builds on the palate, ending with a lingering cascade of fruit and spice notes. Best from 2017 through 2030. 80 cases imported.Wine Spectator | 91 WSAn expressive nose combines both wood and natural spice elements that add considerable interest to the notably ripe nose cassis, plum and violets. There is excellent richness, size and weight to the very round and suave medium-bodied flavors that possess beautiful depth on the mouth coating finish where the abundant dry extract renders the supporting structure more pliant than it really is. Lovely potential here.Burghound | 90-93 BH

The 2011 Barolo Riserva Novantesimo is a proud and exuberant wine that does enormous justice to the vintage and to the mighty Nebbiolo grape. This is remembered as a warm growing season, and this wine is richly layered, generous and beautifully intense as a result. Dark cherry aromas are folded within spice, cured tobacco and leather. The best part is that subtle crunch or snap you get on the palate, thanks to the fresh acidity that is neatly integrated within.Robert Parker Wine Advocate | 97 RPPressed rose, iris, new leather, exotic spice, menthol and a whiff of wild berry come to the forefront on this gorgeous wine. The full-bodied, polished palate has a weightless elegance, delivering raspberry compote, crushed cherry, licorice, aromatic herb and a floral note alongside taut, velvety tannins. It’s already beautiful but hold for even more complexity. Drink 2021–2031. Kerin O’Keefe | 97 KOPressed rose, iris, new leather, exotic spice, menthol and a whiff of wild berry come to the forefront on this gorgeous wine. The full-bodied polished palate has a weightless elegance, delivering raspberry compote, crushed cherry, licorice, aromatic herb and a floral note alongside taut velvety tannins. It’s already beautiful but hold for even more complexity. Drink 2021–2031.Wine Enthusiast | 97 WEIn 2011, Scavino bottled a small amount of the 2011 Barolo Riserva Novantesimo, a blend of fruit fruit from a handful of top-notch sites to celebrate the winery’s 90th anniversary. A hauntingly beautiful wine, the 2011 graces the palate with notable nuance and detail. Freshly cut flowers, mint and sweet red berries are all laced together in an exquisite Barolo endowed with real class and pedigree. The Novantesimo is shaping up to be one of the wines of the vintage. That is little wonder. Look at the vineyard sites: Fiasco (Castiglione Falletto), Monvigliero (Verduno), Cannubi and Vignane (Barolo), San Bernardo (Serralunga), Bricco Ambrogio (Roddi) and Rocche dell’Annunziata (La Morra). This is a fabulous effort.Vinous Media | 96+ VMFresh and inviting, this beckons with complex aromas of cherry, sweet spices, leather and tar. The silky texture and refined tannins complement the cherry liqueur, tobacco and licorice flavors as this glides to a lingering aftertaste. Best from 2020 through 2035. 486 cases made, 150 cases imported.Wine Spectator | 95 WS

Beautiful orange-cherry color, exuding aromas of dried flowers, cherry stones, wild strawberries, cloves and cinnamon pastries. It’s medium-bodied with excellent weight and balance. Soft bubbles. Layers of soft, supple berry fruit. Pastries and walnuts come through on a seamless finish. Drink or hold.James Suckling | 96 JSThe 2011 Taittinger “Comtes de Champagne” Rosé is made from a blend of sixty percent pinot noir and forty percent chardonnay in this vintage, with twelve percent of the pinot noir being still red wine. It was given more than ten years aging sur latte in the cellars and finished with a dosage of nine grams per liter. The wine is a fairly deep salmon color and delivers a refined and very complex aromatic constellation of blood orange, strawberries, rhubarb, a beautiful base of chalky soil, rye bread, a hint of clove, gentle smokiness and a topnote of rose petals. On the palate the wine is precise, full-bodied and elegant, with a superb core of fruit, lovely soil inflection, refined mousse and a very long, complex and impeccably balanced finish. This is a stunning wine by any measure, but given how challenging the 2011 vintage was in Champagne, it is an absolute revelation! (Drink between 2023 - 2060)John Gilman | 96 JGA great rosé Champagne, this relies on balanced ripe fruits and a fine texture. It is both taut and full of berry and citrus flavors that give richness to the wine. It is mature, but that has hardly dented the wine’s fruitiness and texture. Drink now. Wine Enthusiast | 96 WEDisgorged in October 2022, the 2011 Brut Comtes de Champagne Rosé is a blend of 40% Chardonnay and 60% Pinot Noir, including fully 14% of red wine that lends it notable depth of color this year. Evoking aromas of cherries, buttery pastry, raspberries and tangerine, with an attractive minty top note, the bouquet is complex and incipiently spicy. Medium to full-bodied, layered and vinous, with chalky structuring extract, it concludes with a long, sapid finish. The limitations of the vintage mean that this is a giving, rather open-knit Comtes Rosé, but it is nevertheless a great effort in a challenging year and exhibits none of the herbaceous qualities that mar some of the wines produced in this year. Drink it now and over the next decade.Robert Parker Wine Advocate | 94 RPA chalky rosé Champagne, with raw silk–like texture, this leads with hints of smoke, oyster shell and dried thyme, followed by a savory streak that underscores the palate’s dried raspberry, blood orange peel and blanched almond flavors. Fresh and focused through to the lightly spiced finish. Pinot Noir and Chardonnay. Drink now through 2030.Wine Spectator | 94 WS

Very zesty, racy and slightly eccentric, this shows aromas of preserved lemons, grapefruit, peaches and biscuits, as well as some Sichuan peppercorns. It’s lively and electric on the palate, bone-dry and sharp, with lots of biscuit character from long autolysis as well as peppery, smoky and salty hints at the end. Very long. From chardonnay vines grown on silex subsoils, uncommon in Champagne. Disgorged December 2024 after more than 12 years on the lees. Drink or hold.James Suckling | 96 JSThe 2011 Champagne L’Enclume Brut Nature is the current release and saw ten years aging on the lees. Entirely made from Chardonnay, it pours a bright yellow/golden color and reveals a bold personality in its aromas of honey, preserved lemon, flinty wet stones, toasted bread, and golden apples. The palate is full-bodied but concentrated and compact, with driving and intense acidity, a pillowing mousse, and a strong persistence through the finish. It is not for the faint of heart, as its potent and compact acidity dominate on the palate. I love the nose, which is complex and pure, although the palate is a bit overpowering and austere for my taste. It certainly has the structure to age slowly over the next 10 or more years. Drink 2025-2040.Jeb Dunnuck | 93 JD

The 2011 Syrah is an outstanding wine that evokes the elegance of the Rhone Valley with that of the Rhone Ranger in California. But it also shows a true Tuscan heart with warm climate tones of ripe blackberry and spice. The wine’s appearance is inky black and its long list of aromas include cured meat, barbecue spice, grilled herb, black mineral and blackberry pie. There’s even a balsamic note of cola or rosemary oil that pops at the end. You can count on a long drinking window with this gorgeous Syrah. Anticipated maturity: 2016-2035.Stefano Frascolla and Tua Rita have almost single-handedly put Suvereto on Italy’s winemaking map. His latest releases are nothing short of spectacular.Robert Parker Wine Advocate | 97 RPThe 2011 Syrah is striking in its beauty. Despite the warm, precocious vintage, the 2011 screams with varietal character as expressed in Maremma. A wine of pure volume and breadth, the 2011 is going to be a lot of fun to follow. As of this tasting, the 2011 has just been bottled, so it is quite likely the wine will show even better in another 6-12 months.Antonio Galloni | 94+ AGFascinating aromas of violets, blue slate and crushed raspberries. Full body, polished and silky tannins and a fruity, lightly wooded aftertaste. Needs time to come together, but already delicious. Better in 2015.James Suckling | 93 JS

The 2012 Las Posadas Proprietary Red is a massive fruit bomb from that high-elevation vineyard. Forest floor, floral notes, lead pencil shavings, licorice, fruitcake, cedar wood and oodles of black fruits soar from the glass and from the palate of this full-bodied, majestic, multi-layered wine. Like most 2012s, it is really strutting it’s stuff. It is still obviously young, but dramatic and flamboyant. This sensational wine should age effortlessly for 25-30+ years.Robert Parker | 99 RPThe 2012 Las Posadas is marvelous in the way it marries the intensity of this site with the softer, gentler aspect of the year. This makes it a tremendous choice for drinking now and over the next 15-20 years. Blackberry jam, crème de cassis, lavender, dark chocolate and spice all meld together. Deep and sensual to the core, the 2012 is lights out. The aromatics alone are mesmerizing, but everything about the 2012 is just magnificent. This is a big wine, but all the elements are impeccably put together. A recent magnum was superb. Note: This wine was called ’Howell Mountain’ when it was first released.Vinous Media | 98 VMSo much tar with blackberry and blueberry aromas. Perfumed. Black olive. Forest floor. A fabulous Bordeaux blend with complexity and subtlety. Full-bodied yet polished and refined. Incredible length and finish. Wonderful spice. Hard not to drink now. About 300 cases made. March release.James Suckling | 97 JS

The 2012 Thorevilos is flamboyant, phenomenally concentrated, full-bodied, majestic and totally prodigious. It can be drunk young, but most readers will probably prefer to give it a few years of bottle age and consume it over the following 30+ years.Robert Parker | 99+ RPAbreu’s 2012 Thorevilos boasts remarkable depth, power and intensity. Distinctly ferrous, savory notes open up in the glass, followed by game, tobacco, smoke and bright red stone fruits. A huge, explosive wine, the Thorevilos is the most tannic and structured of Abreu’s 2012s. Accordingly, it is likely to require the most time to come around. When it does, it will be magnificent.Vinous Media | 99 VMA juicy and savory red with black fruit, pomace and toasted oak. Powerful and tannic. Muscular with amazing form. Full body, bright and beautiful fruit. Grabs your attention, yet subtle. Persistent. Try in 2020. About 300 cases made. March release.James Suckling | 98 JS

The 2012 Richebourg was just a touch reduced at the time of my visit, but underneath is another legend in the making. The bouquet is a blend of cherries, red plums, cocoa, gamebirds, a very minerally signature of soil, woodsmoke, fresh nutmeg and vanillin oak. On the palate the wine is pure, full-bodied and very sappy at the core, with stunning depth, fine-grained tannins, superb precision and a very, very long and tangy finish. This is a very elegant and refined vintage of the Hudelot Richebourg and it will be one of the greatest wines ever produced in the long history of this illustrious domaine. (Drink between 2025 - 2075)John Gilman | 97 JGThe 2012 Richebourg Grand Cru, which comes from a 0.28-hectare parcel planted in 1950, this year contains 20% whole bunches and the domaine were graced with five barrels. It has a very refined and distinctly aristocratic bouquet adorned with beautifully defined black and red fruits, perhaps leaning towards the former with aeration. Touches of seaweed and tilled earth emerge with time. The palate is medium-bodied with very fine tannins. It does not have the charm of the RSV at the moment, but there is beguiling structure and symmetry with a long mineral laden finish. Superb.Robert Parker Wine Advocate | 96-98 RPBright medium red. Darker and more primary on the nose than the RSV, showing lovely lift to the aromas of dark berries, violet and minerals. Quite tight and high-pitched in the mouth, with strong, ripe acidity accentuating the impression of density. The crop level here was a bit higher than that of the RSV, at 30 hectoliters per hectare, but the wine is still wonderfully sappy, taut and concentrated, not to mention beautifully balanced. Lovely lurking saline minerality here. Lay this one down for a decade.Vinous Media | 94+ VMThere is a whiff of reduction lurking in the background of the otherwise pretty and spicy red and dark berry fruit aromas that include hints of Asian-style tea, cinnamon and sandalwood. The middle weight flavors possess a sleek and nicely intense mouth feel along with good detail on the lightly stony, delicious and sneaky long finale. For my taste, while this solidly powerful effort could certainly be enjoyed now, there remains enough upside development potential to warrant holding it for another 5 to 8 years. Lovely and fashioned in an understated style.Burghound | 94 BH

Aromas of blackcurrants and blueberries with hints of lavender and violets. Full body, chewy and polished tannins and a long, flavorful finish. A beautifully linear and polished red. Give it time to show it all but this is already a beauty. The depth and class to this are indeed impressive. Better in 2017.James Suckling | 96 JSThe 2012 Tignanello is deep, rich and voluptuous, yet also retains a distinct element of classicism in its focused, mid-weight structure. Dark red cherry, pomegranate, kirsch, spice, tobacco and menthol open up in the glass, but only reluctantly. Firm veins of tannin and pulsating acidity give the wine its sense of energy and verticality. The mid-weight structure should allow the wine to open up in another few years. The 2012 isn’t as powerful as the 2010 or exotic as the 2011, but rather is most similar to how the 2005 was in its youth. The 2012 is a Tignanello built on pure finesse and grace. I would not open a bottle before its tenth birthday, if at all possible.Vinous Media | 95 VMHere’s a structured red with lots of finesse. It opens with alluring aromas of fragrant blue flowers, red berries, baking spices and exotic herbs while the firm, vibrant palate delivers black cherry, crushed raspberry, clove, orange zest, licorice and a sprinkling of white pepper. It’s still young but well balanced, with tightly woven but polished tannins and fresh acidity. Drink 2017–2024.Wine Enthusiast | 95 WEThe 2012 Tignanello is a very handsome wine with dark fruit nuances that extend far beyond the normal spectrum for Sangiovese (and the smaller percentages of French grapes that complete this wine). This vintage, that started off with a very hot summer and ended with a cool harvest season, show a little more spice and Mediterranean herb on the finish. Grapes were harvested at the end of September and delivered slightly less alcohol than previous vintages. There is a point of freshness but the tannins are mature and yielding. In fact, the tannic management is spot-on and is complimented by the velvety and rich nature of the mouthfeel. Pretty mineral accents add a lasting touch of complexity. The 2012 Tignanello has the qualities for a successful evolution.Robert Parker Wine Advocate | 93 RPA rich, cherry-laced red, showing a slightly jammy character before shutting down in a grip of tannins. A bit awkward now, but should come around once the tannins are integrated.—Non-blind Tignanello vertical (October 2019). Best from 2022 through 2040. 2,500 cases imported.Wine Spectator | 92 WS

This has a lovely copper color with aromas of cloves, spiced apples, raspberries, gingerbread and pastries. Delicious yeasty and spicy undertones. Excellent density and focus, with fine and firm bubbles, yet it’s light on its feet and so fresh. Long, chalky and salty at the end. Chardonnay and pinot noir. 3.8g/L dosage. Drink or hold.James Suckling | 97 JSThe 2012 Brut Rosé Cuvée Elizabeth Salmon offers up hints of red berry fruit, ginger, spice, rosewater, mint and crushed flowers. There is a feeling of classic austerity that runs through the 2012. I would prefer to cellar this for at least a few years, as it is quite reticent at this stage. Chalk, mint, white pepper and bright saline accents linger on the pointed finish. Dosage is 3.8 grams per liter. Disgorged: first trimester 2023.Vinous Media | 96 VMElisabeth Salmon 2012 shows all the signs of being a true classic for Billecart-Salmon, beautifully balanced between the most alluring Pinot aromatics – black cherry juice, peach melba and fresh raspberry – and an engine of pure, persistent Chardonnay energy of bright clementine and zesty length, all lifted with subtle details of allspice, rose petal and nougat and delivered on an effortlessly silky mousse. Open for business, yet without the showiness that the wines of this vintage can sometimes display, it’s a rosé of assured refinement and quiet intensity that seems set for a long future. 55% Chardonnay from Chouilly, Avize, Cramant and Le Mesnil-sur-Oger with 45% Pinot Noir from Mareuil-sur-Aÿ and Ambonnay, with 8.3% red wine addition from Mareuil-sur-Aÿ. 2.9% fermented in barrel, and released after 115 months on lees with a dosage of 3.8g/L.Decanter | 95 DEC

There are three barrels of the 2012 Romanee-Saint-Vivant Grand Cru from 75-year old vines. It has a fragrant bouquet that offers a smorgasbord of red berry fruits and minerals to the point where the new wood in imperceptible. The palate is medium-bodied with succulent, ripe tannins and very well judged acidity. The finish is more linear that other vintages that I have tried from barrel, nicely focused with a touch of spice popping up on the extraordinary long aftertaste.Robert Parker Wine Advocate | 94-96 RP(these vines are 75 years old, according to Cathiard): Bright, dark red. Subtle aromas of crushed cherry, minerals and smoke verge on liqueur-like. Then creamy-sweet and superrich in the mouth, delivering outstanding plushness and a seamless texture. This very large-scaled wine boasts terrific volume. Finishes with substantial but firm tannins and lingering notes of sweet raspberry and spicy oak. I wanted a bit more complexity and grip for an even higher score: am I underrating this grand cru today?Vinous Media | 93+ VMA strikingly spicy nose offers up notes composed of essence of red pinot fruit, black currant, violets and sandalwood. In much the same fashion as the En Orveaux this possesses an ultra-refined mouth feel as the shaping tannins are quite fine-grained that could not be more different compared to that of the Malconsorts yet this is perhaps even longer. Even at such a young state of development this is a remarkably harmonious wine of understated grace. Wow.Burghound | 93-96 BH