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The 2023 Chardonnay UV-SL has vibrant notes of pink grapefruit, fresh pineapple, and peaches, giving way to nuances of Marcona almonds, wet slate, and white pepper. The medium to full-bodied palate is compellingly silky with wonderful freshness, filling the mouth with layers of citrus, tropical, and orchard fruit flavors, finishing with epic length and depth. Stunning!The Wine Independent | 100 TWIThe 2023 Chardonnay UV-SL Vineyard is a wild, exotic wine. Lifted tropical notes meld into a core of green orchard fruit, mint and lime zest. As is so often the case, the UV-SL is defined by its textural presence, layers of fruit and plush, enveloping curves.Vinous Media | 96 VMOffers a stunning mix of crème brûlée, orange curd and peach preserves, with so much depth and complexity to the range of details, including wildflower honey and apricot pastry, plus spicy accents of nutmeg and Saigon cinnamon. Toffee and a touch of smoked salt linger on the finish. Drink now through 2035. 2,357 cases made.Wine Spectator | 96 WS

The 2023 Cabernet Sauvignon Vixen Block Wildfoote Vineyard represents the last vintage Bevan received fruit from the site, following the purchase of the property by Shafer Vineyards. It’s a fitting send-off, delivering seamless, complex swirls of purple raspberries, fine suede and lovely floral notes. Full-bodied yet silky, it’s framed by fine-grained tannins, which wash gently across the long, generous finish. The wine neatly captures the complexity and textures of the Stags Leap District, wrapping the tannins in an elegant final bow.Robert Parker Wine Advocate | 99 RPMore blue fruits, crème de cassis, liquid violets, and scorched earth, as well as a beautiful floral character, define the 2023 Cabernet Sauvignon Wildfoote Vineyard Vixen Block. It’s a full-bodied Cabernet with fine, polished tannins, flawless overall balance, and a blockbuster of a finish. This ripe, sexy wine still plays in the fresher, focused style of the vintage and is good for 20-25 years of prime drinking. Drink 2025-2050.Jeb Dunnuck | 98 JDThe 2023 Cabernet Sauvignon Wildfoote Vineyard Vixen Block is inky, deep and pliant. Rich blue fruit, licorice, spice, menthol and lavender are all dialed up in this unctuous, full-bodied Cabernet Sauvignon from Russell Bevan. This is classic Stags Leap, done in a decidedly extroverted style. Sweet floral notes explode on the captivating finish.Vinous Media | 97 VM

A tiny vineyard of one hectare delivers this firm, medium-bodied red with racy tannins, dark chocolate, iodine and dried strawberries. Creamy and chewy at the same time. Juicy as well. Drink or hold.James Suckling | 94 JS

The pale gold colored 2023 d’Yquem hits the ground running with vibrant notes of honey-drizzled peaches, juicy pears, and fresh mangoes, leading to a fragrant, highly nuanced undercurrent, including notions of beeswax, chamomile blossoms, and fresh ginger, with a waft of allspice. The rich, seductive, decadently flamboyant palate immediately satisfies with rich orchard and tropical fruit layers, but manages to hold back with tantalizing nuances of floral and mineral notes, electrified by a racy backbone, finishing with epic length and a whispery promise of more stories to tell future generations. Monumental. The residual sugar is 154 grams per liter and the blend is 70% Sémillon and 30% Sauvignon Blanc.The Wine Palate | 100 TWPWith 153 grams per liter of residual sugar—placing it among the 10 most concentrated vintages in the château’s history—the 2023 d’Yquem ranks among the finest wines bottled here under Lorenzo Pasquini’s direction. It unfurls from the glass with a complex, vibrant and remarkably pure bouquet of pineapple, guava, mango, confit citrus, beeswax and spices. Full-bodied, dense and concentrated, it combines formidable depth with perfectly judged control, built around a fleshy core of fruit, framed by lively acidity and a crystalline texture and culminating in an endless, refined and ethereal finish. Yquem’s natural power is here masterfully harnessed by the vintage’s freshness and tension, revealing an aesthetic of precision and vibrancy encountered only in the estate’s greatest years—made all the more remarkable by the fact that the château now achieves even higher levels of concentration than a decade ago, without any perceptible increase in sweetness on the palate.Robert Parker Wine Advocate | 100 RPPerfect aromas carry through to every milliliter of this wine, showing intense orange peel, honey, butterscotch, saffron, smoke and peat, with hints of coffee and dried apples. Full-bodied but weightless and silky, with an excellent balance of fruit, sweetness and spices. Some peanut brittle, dried oranges and lemons at the end. I can’t get over how wonderful this is now, but it can age forever. 154 g/L residual sugar. Drink or hold.James Suckling | 100 JSPower, freshness, depth, after the extremes of 2021 and 2022, this walks the line between the two, exceptional, mandarin, quince, mirabelle plums, white truffle, fresh fruit and confit fruit, a vibration of slate and steel, opulent but slices closed on the finish. The botrytis came early and quickly in 2023. Francis Mayeur in final vintage as consultant, after many years as inhouse winemaking team, Lorenzo Pasquini director. 154g/l residual sugar, 3.85ph, harvest September 14 to October 11.Jane Anson | 100 JAThe 2023 Yquem, a blend of 70% Sémillon and 30% Sauvignon Blanc, contains 154 grams per litre of residual sugar—less than the 2022. As usual, the 2023 was matured in 100% new oak, mainly French, with a small percentage from Austria. The nose is so seductive that it should come with a warning sticker. Pure and mellow, it offers beguiling scents of wild honey, quince jelly, almond shavings and that signature hint of saffron destined to accentuate with age. It displays wonderful definition, though it does not have the “aromatic drama” of the previous vintage. The palate has exquisite balance and poise that belies the depth of this Yquem, though it is less exuberant, less ostentatious than the 2022. It is really the umami sensation that defines the 2023, how it caresses, almost soothes the grateful taste buds, vanilla and flecks of white chocolate lingering on the aftertaste. This will probably drink a little sooner than the 2022. If the 2023 does have a fault, it’s that it is so flattering in its flush of youth that it will be difficult to resist. Sublime.Vinous Media | 99 VMLovely honeysuckle, lemon curd, brioche and creamed pear notes glide along effortlessly in this pure, suave version. A late flash of green almond then percolates through the seemingly endless finish, offering subtle underlying tension. Both saturated and clearly defined, this is truly gorgeous. Sémillon and Sauvignon Blanc. Drink now through 2060. 5,833 cases made.Wine Spectator | 97 WS

The power in this wine is all about minerality and phenolics, providing incredible depth and endless length. The raw beauty and intensity leaves me breathless and humbled. It’s full-bodied yet weightless. It tantalizes your palate with sea salt and cloves. A phenomenal young white. Only three barrels made. Drink or hold.James Suckling | 100 JSSmoky aromas of mineral reduction, crushed anise, petrol and Granny Smith apple are trimmed in admirably discreet wood influence. Like the Montrachet, there is impressive density to the powerful tension-filled larger-scaled flavors that display an overt stoniness on the youthfully austere and impressively persistent finish. This too offers excellent development potential.Burghound | 92-94 BH

The 2023 Dominus is a blend of 87% Cabernet Sauvignon, 9% Cabernet Franc, and 4% Petit Verdot. Opaque purple-black in color, it slowly unfurls to reveal a powerful core of blackcurrant jelly, ripe black plums, and fresh blueberries, followed by hints of menthol, crushed rocks, dried sage, black truffles, and black olives. The full-bodied palate is both generous and energetic, displaying an impressive array of savory and earthy nuances among the dense black fruit layers and a rock-solid frame of grainy tannins and beautiful tension, finishing with epic length.The Wine Palate | 100 TWPThe aromatics are a little more contained than the Napanook, knitted down with savoury incense and charred sandalwood, and a texture that even visually is rich and supple. Through the palate, things move slowly and deliberately, tobacco, musk, ocean spray, iris, with layers of sweet red liquorice, olive tapenade, latte, crushed rocks, broth, cranberry, just a beautifully crafted wine that is so enticing you could drink it now, but that promises to reward long ageing. 40% new oak, Tod Mostero winemaker, Christian Moueix owner. A late harvest from October 7-18.Jane Anson | 100 JABased on 87% Cabernet Sauvignon, 9% Cabernet Franc, and 4% Petit Verdot and aged 20 months in 40% new French oak, the 2023 Dominus is absolutely gorgeous, with an incredible level of purity and refinement. Cassis, graphite, crushed stone, melted crayons, and floral nuances all define the aromatics. It’s medium to full-bodied, with seamless, refined elegance, ultra-fine tannins, beautiful mid-palate depth, and outstanding length. This more charming, forward, and seductive style of Dominus will offer incredible appeal over the next 20-25 years or more. Drink 2025-2050.Jeb Dunnuck | 97 JDThe 2023 Dominus is a very pretty, surprisingly open-knit wine from this estate. Soft contours wrap around a core of pliant red/purplish fruit. Lavender, rose petal and gently spiced overtones caress the mid-palate and finish. I expect the 2023 will drink well with minimal cellaring, something that is rarely the case here.Vinous Media | 96 VM

This wine is truly excellent, showing a mineral-edged nose with pure energy and tension. Aromas of struck match, citrus blossoms, crushed stones and salted nuts. The palate is taut, with no hard edges and driving acidity that keeps you salivating for minutes. Closing in on perfection. Drink or hold.James Suckling | 99 JSThe 2023 Chardonnay Hyde Vineyard is airy, gracious and understated. It’s a wine of restraint, even for this house. Seamless and elegant in the glass, the Hyde is exquisitely finessed. Today, the 2023 is rather quiet, but time in bottle should help this really blossom. Aeration brings out the wine’s mid-palate oiliness and texture. The Hyde was aged 70% in barrel, 20% in foudre and 10% in concrete. The precision here is unreal.Vinous Media | 96 VMAn impressive white, with toasted fennel seed, honeysuckle, Opal apple and white peach flavors that are generous and plump, plus a drizzle of clover honey, salted toffee, lemon meringue and salted, toasted brioche. The fruit flavors take over on the finish, expanding in different directions with plenty of oomph and intensity. Drink now through 2036. 2,700 cases made.Wine Spectator | 95 WS

‘The idea of Massetino is to create a more approachable wine,’ states winemaker, Gaia Cinnirella. And combined with the plump juiciness and aromatic appeal of 2023, this is incredibly enticing. Ripe dark berry scents mingle with damp earth, Mediterranean scrub and chocolatey nuances. It has a steely energy, coiled and bright, its vertical structure padded out by generous juicy, creamy red and black berries, and supported by fine-grained tannins. It’s a bold expression this year, with a slightly drying woody finish that should resolve with time in the bottles, but it’s countered by freshness and a really lovely line of acidity which runs through the body. Delicious!Decanter Magazine | 96 DECA dark, super-intense, rich and complex wine. On the nose it shows restrained bramble fruit, vanilla, cloves, eucalyptus and leather. Lots of graphite on the palate, with firm, velvety tannins, chocolate flavors, refreshing acidity and a chalky, oaky finish. Drink or hold.James Suckling | 95 JSLush and well-marked by toasty oak, this red displays plum, blackberry, leather, vanilla and salt flavors. A dense matrix of tannins lends support as this extends on the lightly chewy finish. Merlot and Cabernet Franc. Best from 2026 through 2033.Wine Spectator | 92 WSThe 2023 Massetino is an attractive and expressive wine. Medium in body, the 2023 offers up an attractive mix of dark plum, mocha, new leather, cedar and espresso. Time in the glass brings out pretty floral and spice top notes. The oak and extraction feel just a bit pushed for the wine’s mid-weight structure. The 2023 was done in a period of transition with technical teams and winemakers, and that is evident in this particular vintage.Vinous Media | 90 VM

Flint and spice come through clearly, showing a higher level of reduction in the winemaking and providing intensity and intrigue to the wine. It’s medium-bodied, linear and very racy with a bright, lightly phenolic finish. Drink or hold.James Suckling | 95 JSA slightly more elegant nose proffers a more pronounced floral influence along with cool essence of pear, apple and lemon zest nuances. The succulent, vibrant and utterly delicious medium weight flavors terminate in a dry, clean and balanced finale. This too could use better depth so at least a few years of cellaring should prove to be beneficial.Burghound | 89-91 BHA blend from all the plots of Puligny except Charmes and Trézin. A pretty bouquet with some fresh citrus blossom on the nose, pure white fruit on the palate, which is on the broader side but with enough concentration to kick on nicely to a tasty finish. Very correct and quite accessible. Drink from 2027-2030. Tasted Oct 2024.Jasper Morris | 89-91 JM

Ornellaia owns 13 hectares of white varieties, and this 100% Sauvignon Blanc is sourced from the prime Bellaria vineyard at around 100 metres above sea level on limestone soils. ‘An original expression of this grape variety’, is how Marco Balsimelli describes it. Well balanced and very fresh, it has good body and plenty of energy, with ripe notes of guava, apricot and mango. The oak vinification with batonnage lends a creamy tone and texture but it remains poised throughout, with a sapid, mineral finish.Decanter Magazine | 95 DECMade with Sauvignon Blanc, the 2023 Bolgheri Bianco Ornellaia shows a softer more cushiony profile than recent editions. The Sauvignon Blanc is sourced primarily from the Bellaria vineyard at 130 meters in elevation. Parcel selection played a key role in 2023, with Poggio alle Gazze dell’Ornellaia showing more exotic fruit, and the estate choose to emphasize a distinctly Mediterranean expression with riper yellow fruit tones for this wine. Fermentation is carried out with great precision with strict protection from oxygen, followed by time in barrique, with about 30% new French oak, tonneaux and amphorae. The wine ages for 10 months on the fine lees with daily bâtonnage at first, then gradually reduced. This vintage outperforms the 2022 in terms of length and polish, offering notes of white pepper, ginger, lemon peel, exotic flower and spice. This wine is scheduled for release in March 2026.Robert Parker Wine Advocate | 94 RPThe 2023 Ornellaia Bianco, 100% Sauvignon Blanc, is soft, open-knit and ready to go. Scents of orchard fruit, sage, white flowers, mint and white pepper open with some coaxing. In 2023, the Bianco is quite soft and generous in feel. Exotic tropical notes run through the textured, creamy finish.Vinous Media | 92 VM

The Togni family’s grand vin from the 2023 vintage is a magical young cabernet sauvignon. As is family tradition here, the wine’s octane is not listed on the label, but I would bet it is below 13.5 percent. The bouquet is quite similar to their 2023 Tanbark Hill, albeit with more depth and purity, as it wafts from the glass in a nascently complex blend of cassis, dark berries, coffee bean, cigar wrapper, a beautiful foundation of Spring Mountain soil, incipient smokiness, a touch of currant leaf and a refined framing of cedary new oak. On the palate the wine is pure, full-bodied, seamlessly balanced and rock solid at the core, with great soil signature, firm, beautifully integrated tannins, great grip and a very, very long, impeccably balanced, refined and utterly stunning young finish. This year the wine’s cépages is eighty-two percent cabernet sauvignon, fifteen percent merlot, two percent cabernet franc and one percent petit verdot. All of the varieties were co-fermented and the wine was raised in forty percent new casks this year. This is a simply perfect young cabernet sauvignon. (Drink between 2050-2120)John Gilman | 100 JGThe 2023 Cabernet Sauvignon Estate is outrageously beautiful. Graphite, lavender, crushed rocks, menthol and dark spice emerge with great reluctance. Then again, the 2023 was bottled just a few months before this tasting. It’s a vivid, explosive Cabernet that will need at least a few years to be at its most expressive. Poor set lowered yields by about 25%, resulting in an unusually potent wine here. Captivating.Vinous Media | 98 VMA classic Napa red with aromas of red and black currants, bark and dark mushrooms. Medium-bodied with firm and creamy tannins and a fresh finish. Chocolate on the palate. Drinkable now if you decant it, but made for aging.James Suckling | 98 JS

Very few vintages of this legendary Tuscan wine deliver the immediate joy, richness and complexity found in the Tenuta San Guido 2023 Bolgheri Sassicaia. Tasted both before and after its January 2026 bottling, this is a wine that feels uncannily open and generous in its youth, a rare trait for Sassicaia, which is famously inscrutable at this stage. The 2023 vintage was marked by a cold winter and above-average rainfall followed by a severe outbreak of downy mildew that damaged leaves, forcing brutal fruit selection and resulting in a 20% reduction in yields. Only the estates willing to make these sacrifices succeeded, and the best wines rank among the most compelling and elusive of recent years.The blend includes 13% to 14% Cabernet Franc alongside Cabernet Sauvignon, with the Franc playing a decisive phenolic role that reinforces elegance, linearity and brightness. Aromas unfold with wild sage, rosemary and dark fruit before moving into crushed stone minerality, rose petal and a finely spiced spectrum of pink peppercorn, nutmeg, anise, cardamom, bergamot and blood orange, joined by a delicate note of mentuccia romana, sweeter and gentler than classic mint. The palate shows beautiful softness framed by chalky tannins and mineral tension. Its acidity shines bright and guarantees long cellar aging potential. The wine remains fluid and flexible in the glass as different facets of the bouquet emerge. Like the legendary 1985, 2023 was a difficult and stressful vintage shaped by a cold winter, yet it stands as proof that great pressure can indeed give birth to diamonds.Robert Parker Wine Advocate | 100 RPVery cool, complex and pretty aromas of black currants, fresh herbs such as sage and rosemary, with lavender and violet undertones. Medium- to full-bodied with crunchy and layered fruit delivering currant, plum, spice, cedar and bark flavors as well as polished and velvety tannins. A very clear and distinctive Sassicaia with true character of the estate. Drink in two or three years and beyond.James Suckling | 99 JSSassicaia 2023 will divide drinkers. While its quality is without question, it takes the idea of finesse and elegance to another level. In truth, this is more a reflection of the vintage conditions than a winemaking decision – but that’s what all great wineries aim to show in the glass, isn’t it? For some, this will be too light, too floral, and too far removed from ‘classic’ Bolgheri. For others, especially those who have been following this estate for several years, it’s a dream come true; a true-to-life model for the future of Italian reds. Me? I’m on the fence. It almost pales in comparison to the depth of fruit and chewy tannins of 2022, while the 2019 tasted alongside emphasises juiciness and silkiness. Supple, lifted and fragrant, 2023’s pure, crunchy bramble fruits, succulent, sapid mid-palate and prolonged freshness make you think differently...in a very good way. 87% Cabernet Sauvignon and 13% Cabernet Franc.Decanter Magazine | 98 DECThe 2023 Sassicaia is elegant and supremely polished. Dark, ample and mysterious, the 2023 has much to offer once it opens up a bit. Blackberry, gravel, incense and new leather convey tons of somber intensity. Cabernet Sauvignon speaks quite loudly in the 2023, despite the wine’s midweight structure. Tenuta San Guido’s 2023 Sassicaia is one of the wines of the vintage, an accomplishment that is even more impressive given the challenges of the growing season. Early April frost lowered yields in Merlot and Cabernet Franc by about 20%. Rain during flowering and fruit set resulted in loose bunches, perhaps not ideal for production but decidedly positive for air circulation, essential in a year with elevated disease pressure. The 2023 saw as much as 20-25 days on the skins, with the oldest parcels getting the longest vatting times. Malolactic fermentations were intentionally delayed; about 60% of the lots were done in barrel. The 2023 spent five months in used barriques, then 21 months in a combination of 44% new, 40% once-used and 16% twice-used barrels. This is an impressive showing. I can’t wait to see how the 2023 ages.Vinous Media | 97 VMCassis, graphite, lavender and dark exotic spice aromas are just some of the aromas you’ll find on the stunning 2023 Sassiacaia. Smooth, delicious and all about finesse, the velvety palate delivers succulent black currant, raspberry, cassis, vanilla and star anise before a minty finish. Tightly knit, fine-grained tannins provide support while fresh acidity keeps it nicely balanced. Even in what was a complex vintage due to a challenging growing season, Tenuta San Guido did an amazing job. Drink 2028–2038. Abv: 14% Kerin O’Keefe | 97 KO

A new wine in this range, the 2024 Pinot Noir Pacific Rock emerges from McDougall, a well-known site in Fort Ross-Seaview. Bold and explosive, the 2024 possesses tremendous textural depth and intensity. Dark-toned fruit, new leather, cedar, cloves, menthol and licorice fill out the layers. This imposing, broad-scaled Pinot has a lot to offer. There’s a bit of toughness in the tannin that needs to be addressed, but this is nevertheless a very fine debut. I expect the Pacific Rock will continue to improve now that the vineyard is being transitioned to organic farming, a process that takes 7-10 years to show full results.Vinous Media | 95 VM

Spellbinding aromas of rose petals, strawberries, citrus and bark, with hints of lemongrass. Medium-bodied, tight and structured, this offers a captivating combination of linear intensity and calmness, so classy and sophisticated. A continued benchmark for American pinot noir. Drink or hold.James Suckling | 99 JSThe 2024 Pinot Noir Royal St. Robert is fabulous. Deeply pitched spice notes, blood orange, new leather, cedar and sweet pipe tobacco meld into a core of sweet red cherry fruit, mint, spice and cedar. This is one of the finest vintages of the Royal St. Robert I have ever tasted, going all the way back to Raen’s early days.Vinous Media | 94 VM

OMG, this one stunned me. An elegant, golden-colored, dry Rancio-style wine, the NV Vin De France Rancio Sec Mémoire D’Automnes Blanc is a 50/50 blend of Grenache Blanc and Grenache Gris, left on its own for five years in oak barrels to let it slowly oxidize. The result is otherworldly: salty, with notes of marzipan, dried apricot, fresh walnut, mentholated and iodine saltiness. Intense, expressive, and profoundly unique, this type of wine style may not be everyone’s cup of tea, but for those who love or want to explore it, it’s a must try. Harmonious, light, timeless, and indestructible, it’s like a short story with a very long finish and, like a good author, uses contradictions with great skill. Magnificent, intellectual, and yet completely open and accessible. Wow. Drink 2025-2050.Jeb Dunnuck | 100 JD

Extremely complex, showing dried apples, light caramel, brioche and flint with cedar, nuts and hints of gunmetal. Integrated, caressing bubbles. Medium-bodied with a laser-guided, compacted and extremely long palate that focuses the character and the flavors. So deep and polished. Tangy at the end. Drink or hold.James Suckling | 97 JSVibrant and rich, statuesque yet graceful, this lovely Champagne offers an expansive range of patisserie apple and pear fruit, grilled macadamia nut, lime and tangerine peel notes, with fragrant saffron, clove, espresso and mineral accents. A lithe, focused spine of lemony acidity and an underlying streak of salinity are enmeshed in the flavor profile, and the fine, satinlike mousse carries everything on the long, mouthwatering finish. Pinot Noir, Chardonnay and Meunier. Disgorged winter 2023–2024 (Krug ID 124003). Drink now through 2040.Wine Spectator | 96 WSThe nose is immediately inviting, filled with toasted brioche topped with baked apple, pear and citrus peel, soft florals and spice for depth. The palate is generous and finely textured, balancing bright acidity with a creamy mousse that carries lemon confit, honeyed stone fruit enveloped in a nutty pastry. It finishes long, saline and utterly compelling, leaving a lasting impression of finesse and energy. Wine Enthusiast | 96 WEThe NV Grande Cuvée 173ème Édition, based on the 2017 vintage, is every bit as exceptional as it was the last time I tasted it a few months ago. Beautifully textured, the 173ème offers a captivating mix of floral and tropical notes, with gorgeous richness and fabulous balance. Time in the glass softens the mid-palate nicely.Vinous Media | 95 VMThe NV Champagne Grande Cuvee 173eme Edition is bright and mineral-driven, crafted around the 2017 vintage with 150 wines from 13 vintages back to 2001. It offers notes of wet stones, custard, lemon rind, honeycomb, white peach, and citrus blossom. Full-bodied, it has power and finesse, with mineral texture and a long-lasting finish. It has fantastic spice as well in this edition, and it has excellent underlying acidity and tension with a great savory finish. Olivier Krug commented on the warm weather of 2017, noting that they were keen to pick on the early side in this vintage and were finished with their harvest when many others had just begun. Disgorged in early 2024.Jeb Dunnuck | 95 JDKrug’s recently unveiled NV Grande Cuvée 173ème Édition—accounting for approximately 80% of the house’s total production—performs well, particularly considering the challenges of the base vintage, 2017. That year saw considerable rot pressure in red varieties, making meticulous sorting essential; some lots deemed unfit for Krug’s standards were even diverted to distillation. The conceptual cornerstone of the Grande Cuvée is the use of the house’s vast library—drawing from some 500 options—to complement the base vintage and moderate the extremes of any given growing season. The 173ème Édition comprises 150 wines across 13 vintages, with the 2017 base making up 69% of the final assemblage. Disgorged in January 2024 with a dosage of 4.5 grams per liter, it opens with aromas of pear, golden apple, lemon curd and early white blossoms interlaced with a distant hint of nutmeg. On the palate, it is medium- to full-bodied, textural and charming, laden with tangy acidity and animated by a pillowy mousse, and it concludes with a long, saline finish. Compared with its immediate predecessor, the 173ème Édition is broader and more giving, while the 172ème Édition tauter and more incisive. As experienced Krug aficionados will recognize, the inclusion of reserve wines—which may have undergone malolactic fermentation—renders the Grande Cuvée more immediately approachable than the house’s vintage-dated Champagnes, offering a more generous drinking experience on release.Robert Parker Wine Advocate | 94 RPKrug’s Grande Cuvée 173ème Édition is crafted around one of Champagne’s most traumatic harvests of the past 20 years in 2017, where rampant rot and lack of maturity forced extreme sorting at harvest time. It’s exactly the sort of year that plays to the house’s strengths in its reserve wine library and pixelated, parcel-by-parcel vinification, though. Together with 31% reserve wines dating back to the 2001 harvest, it’s a relatively forward Grande Cuvée, but not overly marked by the challenges of the year. There’s a juicy apricot fruitiness evident up front, enlivened by some brightness of ground pepper and charred grapefruit peel, with aromatic details of green coffee and a food-friendly dried mushroom savour following in the glass. The softened, cushioned mousse is already feeling nicely settled, complementing the sense of roundness and ease. There’s plenty of cooked lime Chardonnay focus pulling the palate into some length and intensity, even if the quantity of Chardonnay in the blend is not perhaps as high as might have been expected considering its relatively strong performance in the year; the reserves, too, bring a delicious length and intensity to the otherwise up-front palate. This edition may be pitched for earlier drinking than some, but will provide fine gastronomic possibilities in the meantime.Decanter Magazine | 94 DEC

This is really something. Electric on the palate. The aromas are so complex with sliced fresh and dried ginger, subtle pie crust, tarte tatin and hints of nutmeg with some salted caramel. Toasted bread, too. Always subtle. The palate is full- to medium-bodied yet hemmed-in with a freshness and balance that draws you back. Savory and vibrant. It’s full of energy. Spectacular. Fascinating. Symphonic blend of 2012, 2008 and 2007. 65% of the 2012, 25% of the 2008 and 10% of the 2007. Eight grand cru. Chardonnay 58% and 42% pinot noir. Disgorged February 2023. 10 years on the lees. 7g/L dosage. Drink or hold.James Suckling | 100 JSA blend of the 2012, 2008 and 2007 vintages, the NV Brut Grand Siècle #26 won’t be released for another four or five years, but there is a great deal to anticipate, as it’s a stunning young wine in the making. Unfurling in the glass with scents of crisp nectarine, pear and honeyed citrus fruit that mingle with notions of fresh mint, blanched almonds and iodine, the wine is full-bodied, concentrated and tightly wound, with broad structural shoulders, tangy acids and a long, intense finish. It’s a great Grand Siècle in the making.Robert Parker Wine Advocate | 96 RPThis iteration of Grand Siècle is almost entirely composed of two of Champagne’s greatest recent vintages, so expectations are high. The wine more than meets them, tempering the generosity of 2012’s fruit – ripe apricots, white peach, clementines and sunny, zesty citrus – with a pitch-perfect streak of 2008 tautness and structure. There are some fleshy, creamy notes of papaya and toasted white sourdough, but everything is as delicately rendered as expected and impeccably shaped, with a sleek, silky mousse. A little more approachable than Itération No. 25, it will welcome extended bottle age rather than demand it. The blend is 58% Chardonnay and 42% Pinot Noir from eight grand cru vineyards. 65% is from the 2012 vintage, 35% from 2008 and 10% from 2007.Decanter | 96 DECA graceful Champagne, with flavors of boysenberry and black cherry fruit, toast, blanched almond and grapefruit pith, graphite and fleur de sel gliding across the satiny mousse. Reveals racy acidity that sculpts fine definition, allowing the detailed profile to expand on the palate, while minerally hints of chalk and oyster shell linger on the finish. Chardonnay and Pinot Noir. Drink now through 2030.Wine Spectator | 95 WSThe NV Grande Cuvée Grand Siècle No. 26, a blend of 2012, 2008 and 2007, is absolutely gorgeous. Dried pear, smoke, crushed rocks and mint infuse a super-expressive, creamy Grand Siècle built on textural richness and resonance, with Chardonnay brightness very much front and center. I tasted the no. 26 from a trial disgorgement. Even in the early going, it is extremely promising.Vinous Media | 94-96 VM