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This is amazing on the nose with blackberries, black truffle, dried cherries and hints of tobacco. It’s so complex on the nose that you almost don’t need to taste it. Full body, soft and velvety tannins and a persistent, fabulous finish. The mouthfeel is magic. 80% sangiovese and 20% cabernet sauvignon. Drink or hold.James Suckling | 97 JSThe 2013 Tignanello represents the beginning of a new chapter for Italy’s ultimate game-changer wine. The blend remains 80% Sangiovese with 15% Cabernet Sauvignon and 5% Cabernet Franc but Renzo Cotarella tells me "stylistically-speaking, this is what we wanted to achieve." The winemaking formula remains the same, but one of the major differences and benefits to this wine is vineyard age. The celebrated Tignanello single vineyard is now reaching 15 years old. In other words, it is in its production prime. This is a harmonious and beautifully integrated wine that reveals black fruit and baking spice. I’m told the 2014 Tignanello will have a greater percentage of Cabernet Sauvignon and the 2015 vintage will have more Sangiovese.Robert Parker Wine Advocate | 96 RPThe 2013 Tignanello is a real knock-out. Rich and intense, but also linear in style, the 2013 is endowed with superb energy from start to finish. In this vintage, the Cabernet Sauvignon and Franc character is especially evident, especially in the aromatics. Today, the 2013 is tightly wound and not ready to show all of its cards. Readers will have to be patient with the 2013, but the wine has plenty to say. Above all else, this is a remarkable level of quality for a wine with Bordeaux First Growth production (but not price) often in excess of 25,000 cases.Antonio Galloni | 95+ AGDefined by licorice and black currant aromas and flavors, this is intense and harmonious. A crisp, vibrant feel pervades as this winds down, showing excellent length and a minerally element.—Non-blind Tignanello vertical (October 2019). Best from 2023 through 2043. 2,500 cases imported.Wine Spectator | 95 WSWinemaker Renzo Cotarella declared the 2013 to be one of the most vibrant Tignanellos Antinori has ever made. It recalls 2010 but is a slightly less powerful package. The Cabernet Sauvignon is particularly evident at the moment, with well-defined nuances of blackberry bush. Notes of fresh dark earth, red cherry and minerality lurk underneath. The tannins are long and refined but not quite ready to relax their grip. Currently austere rather than generous, this needs time to knit together. Drinking Window 2021 - 2036.Decanter | 95 DECVibrant and loaded with finesse, this blend of 80% Sangiovese, 15% Cabernet Sauvignon and 5% Cabernet Franc opens with enticing scents of red woodland berry, new leather, Asian spice and a touch of menthol. The youthful palate delivers red currant, wild cherry, star anise and clove alongside a backbone of firm acidity and polished, tightly wound tannins. It will age majestically; drink 2020–2033.Wine Enthusiast | 94 WEFlavors of black currant and tobacco bring the influence of Cabernet Sauvignon (15 percent) and Cabernet Franc (5 percent) to the fore in this Sangiovese-based blend. Ample alcohol lends a Bourbon-like edge to the wine’s oak-derived accents of vanilla and coconut, but Sangiovese’s firm, raspy tannins guide the wine back toward red cherry flavors and into a long, smoky finish.Wine & Spirits | 92 W&S

The 2013 Clos de la Roche Grand Cru, which will contain some new oak although I tasted from a used barrel, has a tightly knit bouquet that at the moment is less expressive than the Mazis-Chambertin. The palate is crisp and pure, quite tensile, with a spiciness that becomes more prominent toward the fleshy, harmonious finish. Curiously, even from a used barrel the texture feels as if there is some new oak, but that is just the concentration of fruit coming through. Frédéric enthused about this wine and I suspect that it may surpass my expectations once in bottle.Robert Parker Wine Advocate | 93-95 RPThe 2013 Clos de la Roche from Domaine Rousseau saw ten percent new wood in this vintage, with the remainder of the barrels used for the elevage primarily one wine casks. The wine was a touch reduced at the time of my visit, but opened up with some swirling to reveal a promising bouquet of red and black cherries, meaty tones, dark soil, woodsmoke, a touch of mustard seed and a discreet base of nutty oak. On the palate the wine is full-bodied, long and very pure on the attack, with a fine core, ripe tannins and a long, youthfully reticent and tangy finish. This will be a lovely vintage for this wine, but like the Mazy, it deserves a decade in the cellar to really come into its own. (Drink between 2023 - 2055)John Gilman | 92-93+ JGAn unusually high-toned nose is comprised by a pretty array of red berry fruit, earth and Asian style tea nuances. There is really lovely detail and vibrancy to the middle weight flavors that exude a fine bead of minerality on the restrained and lingering finish. This delivers surprisingly good flavor authority given that this is not nearly as concentrated as the best in the range. In sum this is a beautifully well-delineated wine of harmony if not power that should reward mid to longer-term aging as the supporting tannins are also dense but fine.Burghound | 91-93 BHThe 2013 Clos de la Roche Grand Cru was impressive from barrel, but in bottle I found it coming up a bit short. Firstly, it is extremely reduced on the nose and after two or three hours there is little change. It is dense and muscular, very concentrated in style (perhaps atypically for this cuvée from Rousseau) and yet the finish feels a bit chunky and lacks finesse. Yes, it is too young, but here it is easily surpassed by Cathiard’s Malconsorts. Tasted at 21 Boulevard restaurant in Beaune.Vinous Media | 90 VM

The biggest, richest wine in the lineup is the 327-case 2013 Pinot Noir Selleck Vineyard, which comes from the 4.8-acre Selleck Vineyard (this is one of the warmer terroirs on the estate). It was harvested from September 24th to October 4th, spending 18 months in 30% new puncheons before being bottled unfiltered. This is a blockbuster, rich, concentrated and textured Pinot Noir that has bright acidity, a huge core of fruit and layers of framboise, red currants, forest floor, mint, dried flowers and exotic spices. Needing air to show at its best, this beauty is up with the 2012 and absolutely one of the finest Pinot Noirs coming out of California. This totally profound wine will be better in a year or two and drink well for over a decade.Robert Parker Wine Advocate | 97 RPA wild, exotic wine, Calera’s 2013 Pinot Noir Selleck Vineyard is spectacularly rich, flamboyant and intense. Beams of tannin and phenolics give the wine its structural backbone and more than enough structure to handle the intense, super-ripe fruit. Today, the 2013 is very, very young. I can’t wait to see how it ages.Vinous Media | 97 VMFragrant lilacs and plump mulberries mix with black clove, allspice, pine needles and dark earth tones on this bottling by Josh Jensen from this 4.8-acre vineyard. The palate presents hearty sagebrush spice and an easily enjoyable character of black cherry that lead into the more complex pine sap, bay leaf, wild thyme and euclalytpus components.Wine Enthusiast | 95 WEAn exuberant style, with an expressive mix of zesty blackberry and wild berry fruit, offering alluring floral scents of violet and spice. Holds focus and glides along gracefully on the finish, where the tannins give the flavors traction. Drink now through 2022. 317 cases made.Wine Spectator | 92 WSThere is a whiff of menthol sitting atop the overtly spicy and notably ripe essence of red pinot fruit and cherry-scented nose. The very rich, concentrated and sappy big-bodied flavors possess excellent size, weight and power while delivering fine length on the palate coating finish that also evidences just a touch of tannic edginess. This is very firmly structured and very clearly built-to-age, indeed this is going to need it. I should further observe that this manages to carry its elevated level of alcohol quite well, indeed there is only a trace of warmth. Note well though that patience will definitely be required. In sum, if your taste runs to big and bold, this qualifies.Burghound | 91 BH

A vivid and bright red with intense blueberries and raspberries. Floral undertones and tons of citrus, too! Full-bodied, dense and layered. Polished tannins and fantastic fruit. The muscularity of the structure is what gives this wine focus and intensity. So serious for the vintage. Give it time to show its greatness. Drink in 2022.James Suckling | 98 JSCasanova di Neri’s 2013 Brunello di Montalcino Tenuta Nuova is celebrating its 20th anniversary (1993-2013), and a special gold-label edition of the wine was made to commemorate this important milestone. This is a bold and expressive Brunello that displays tightly knit aromas of Morello cherry, spice, leather and balsam herb that are the building blocks of the most beautiful Brunellos that come to mind. The Casanova di Neri house style implies a modern and sophisticated approach for sure. But the inner spirit and texture of Sangiovese is so fine and polished in its natural state that it hardly matters. The personality of the grape shines through with a loud and confident voice.Robert Parker Wine Advocate | 97 RPSweet, ripe strawberry and cherry fruit melds seamlessly with the dense, refined structure of this red. Saline, licorice and spice accents add complexity as this lingers gracefully on the finish. Terrific harmony and expression.Wine Spectator | 96 WSThis 2013 Casanova di Neri Brunello di Montalcino Tenuta Nuova has quite a heavily extracted style. The dark ruby/garnet color is much more youthful than on the 2012 despite only one year’s difference. The nose is clean, but is a bit closed at first with smoke, oak spice and a little tertiary, meaty, tarry note. The texture is very subtle and silky and this is followed by very atttractive, bright acidity giving freshness and lift to the finish. The tannins feel a little firmly extracted but are still quite fine and chalky in their nature. This is a muscular, powerful, traditional-style Brunello but it is very polished and still fresh and youthful.The Wine Independent | 96 TWIBright deep red. The youthfully reticent nose hints at flinty red cherry, blueberry, graphite, cedar and pepper. Then flavors similar to the aromas, and a tight acid spine and serious but polished tannins nicely extending and framing the brooding fruit notes and peppery flintiness on the long, deep, complex finish. A truly outstanding Tenuta Nuova Brunello that seems less fruit-forward and more shut down than usual but holds exciting promise. Interestingly, some of this wine’s elements, such as its flinty nuances, reminded me of Casanova di Neri’s Cerretalto Brunello (made with grapes grown at the opposite end of the Montalcino territory). I guess my palate needs to take a vacation. This knockout wine will age splendidly and will likely merit an even higher score in eight to ten years’ time.Vinous Media | 95+ VMTenuta Nuova hails from the Cetine vineyard, on a ridge near Sant’Angelo in Colle, in southern Montalcino. The Neri family developed this plot with clonal material from their Cerretalto vineyard. Ageing is in French tonneaux, with a small percentage of new oak. It’s an intense, compact wine - though not necessarily rich - offering captivating nuances of brambly blackcurrant, wild fennel, smoke, and coffee. The palate is vibrant, framed by muscular but sophisticated tannins.Decanter Magazine | 94 DEC

A vivid and bright red with intense blueberries and raspberries. Floral undertones and tons of citrus, too! Full-bodied, dense and layered. Polished tannins and fantastic fruit. The muscularity of the structure is what gives this wine focus and intensity. So serious for the vintage. Give it time to show its greatness. Drink in 2022.James Suckling | 98 JSCasanova di Neri's 2013 Brunello di Montalcino Tenuta Nuova is celebrating its 20th anniversary (1993-2013), and a special gold-label edition of the wine was made to commemorate this important milestone. This is a bold and expressive Brunello that displays tightly knit aromas of Morello cherry, spice, leather and balsam herb that are the building blocks of the most beautiful Brunellos that come to mind. The Casanova di Neri house style implies a modern and sophisticated approach for sure. But the inner spirit and texture of Sangiovese is so fine and polished in its natural state that it hardly matters. The personality of the grape shines through with a loud and confident voice.Robert Parker Wine Advocate | 97 RPSweet, ripe strawberry and cherry fruit melds seamlessly with the dense, refined structure of this red. Saline, licorice and spice accents add complexity as this lingers gracefully on the finish. Terrific harmony and expression. Best from 2021 through 2037. 5,831 cases made.Wine Spectator | 96 WSBright deep red. The youthfully reticent nose hints at flinty red cherry, blueberry, graphite, cedar and pepper. Then flavors similar to the aromas, and a tight acid spine and serious but polished tannins nicely extending and framing the brooding fruit notes and peppery flintiness on the long, deep, complex finish. A truly outstanding Tenuta Nuova Brunello that seems less fruit-forward and more shut down than usual but holds exciting promise. Interestingly, some of this wine’s elements, such as its flinty nuances, reminded me of Casanova di Neri’s Cerretalto Brunello (made with grapes grown at the opposite end of the Montalcino territory). I guess my palate needs to take a vacation. This knockout wine will age splendidly and will likely merit an even higher score in eight to ten years’ time.Vinous Media | 95+ VMTenuta Nuova hails from the Cetine vineyard, on a ridge near Sant'Angelo in Colle, in southern Montalcino. The Neri family developed this plot with clonal material from their Cerretalto vineyard. Ageing is in French tonneaux, with a small percentage of new oak. It's an intense, compact wine - though not necessarily rich - offering captivating nuances of brambly blackcurrant, wild fennel, smoke, and coffee. The palate is vibrant, framed by muscular but sophisticated tannins. Drinking Window 2021 - 2033Decanter | 94 DEC

The 2013 Cabernet Sauvignon Tychson Hill Vineyard is a rival for the 2012. Opaque purple, with blueberry and blackberry fruit, a hint of incense and subtle toast, the wine has great intensity, incredible richness and, again, a floral blue- and black-fruited nose and flavor profile that is remarkable. The finish goes on for close to a minute. This is slightly more tightly knit than the more ostentatious 2012, but both are wines to taste and drink before you die!Robert Parker | 100 RPFabulous aromas of dark fruits such as blackberry and bramble berry plus coffee and smoked meat. Full-bodied, very tight and reserved. Superfine and polished tannins. Sweet and subtle fruit flavors. Precise and focused. So silky. Savory. A wine that gives wonderful pleasure and intrigue. Drink or hold. 320 cases.James Suckling | 97 JSA deep, dense, powerful wine, the 2013 Cabernet Sauvignon Tychson Hill exudes pure richness. The flavors are dark and boldly sketched throughout, with gorgeous savory and mineral notes that add shades of nuance to the dark, inky fruit. Even with all of its obvious intensity, the 2013 is remarkably balanced for such a young wine. The 2013 should drink well with just a few more years in bottle. As always, the Tychson Hill is the most open and forthcoming of the Colgin wines.Vinous Media | 96 VMComplex, with a range of flavor extending from espresso to mocha to smoky, toasty oak, adding depth and dimension to the firm core of chocolate-laced blackberry and wild berry. Ends with firm, ripe tannins and excellent length. Best from 2020 through 2033. 425 cases made.Wine Spectator | 94 WS

The 2013 Cariad Proprietary Red Wine, a blend of 50% Cabernet Sauvignon, 28% Merlot, 13% Cabernet Franc and 9% Petit Verdot, shows great intensity, with a slightly more burning ember and scorched earthiness to it, giving it a more Graves-like character compared to the purity of the Tychson Hill. The wine is full-bodied, rich, layered and possibly slightly more tannic and backward than the Tychson Hill, but that could be because it had recently been bottled. It should evolve over the course of 30+ years.Robert Parker | 98 RPThe 2013 Cariad is fabulous. Pliant, expressive and nuanced in the glass. Here, the tannins are suave and supple, which makes the wine unusually accessible today. There is plenty of delineation in the dark, mineral-laced flavors, but the 2013 impresses for most of its superb textural depth. Cariad is made mostly from fruit sourced from David Abreu's Madrona Ranch vineyard in St. Helena.Vinous Media | 98 VMSuperb aromas of black fruits, black truffle and leather. Black olives. Full body, fabulous soft and velvety tannins, and superb length. The texture to this is so luxurious and sexy. Cardamom, game, earth and intense fruit. Yet poised. A blend as always of cabernet sauvignon, merlot, cabernet franc, and petit verdot. Hard not to drink now.James Suckling | 97 JSExhibits a tight bundle of rich, extracted dark berry, mocha, licorice, savory herb and underbrush flavors, with accents of smoky oak. A tour de force that is best served after a long decant or some cellar time. The finish is deep and extracted. Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. Best from 2020 through 2032. 900 cases made.Wine Spectator | 93 WS

The 2013 Clos de Bèze is a magical young wine in the making. The stunning bouquet is a brilliant blend of red and black cherries, black raspberries, exotic spice tones, raw cocoa, lovely meatiness, black minerality, a touch of fresh nutmeg and a very discreet base of cedary new wood. On the palate the wine is pure, full-bodied and almost racy in its tanginess, with a sappy core of black fruit, magnificent complexity, extremely refined tannins, laser-like focus and a very, very long, svelte and intensely flavored finish. Today, this wine is a profound middleweight in profile, but I suspect it is in the process of putting on weight and will be plenty full-bodied when it reaches its summit of brilliance. (Drink between 2025 - 2075)John Gilman | 98 JGA bright and beautiful colour, clear and bright, with a riotously stylish nose. It is not massive in this vintage but all the class is there. Indeed, Rousseau’s Clos de Bèze was hard to spit as the balance is nigh on perfect. Glossy without being vulgar, showing waves of detailed fruit, with admirable precision at the finish. Drink from 2023-2035. Tasted: June 2023.Jasper Morris | 96 JMSubtle if not invisible wood serves as a backdrop for the mildly reduced nose so again do yourself a favor and decant this if you’re going to crack one before 2020 or so. There is knock-out intensity to the gorgeously textured and mineral-inflected flavors that are imposingly scaled yet there is not even a hint of heaviness on the restrained, delineated and explosively long and mouth coating finale. This is a breathtakingly robust and powerful Bèze that is going to require all of 20 years to reach it zenith.Burghound | 95 BHGood dark red. More closed today than the Clos Saint-Jacques, showing a stronger oak presence to its reticent aromas of dark raspberry, strawberry and blood orange. Then hugely rich, opulent and pliant on the palate if still youthfully reserved. Completely different in shape from the Clos Saint-Jacques, conveying a strong impression of solidity and saline minerality. Finishes with big but ripe, thoroughly integrated tannins. This may not have quite the fruit intensity or verve of the 2014 but it still leaves the salivary glands humming.Vinous Media | 94+ VM

Good bright, deep red. Complex, subtle aromas of raspberry, redcurrant and graphite minerality, plus some sexy oak tones. Ripe and silky, even plump for the year, but classically dry and light on its feet. Saturates the mouth and cheeks without leaving any impression of heaviness. At this point in my tasting, Marie-Christine Mugneret noted that these 2013s had been uncorked the previous evening. They are showing spectacularly now and I suspect they benefited dramatically from aeration. Finishes with very suave, even tannins and a suggestion of minty lift. Very classy juice.Vinous Media | 94 VMAn exuberantly spicy nose exhibits notes of raspberry liqueur, earth and essence of black cherry scents as well as enough wood to notice. Here too there is a distinctly sleek mouth feel to the suave and very seductively textured medium-bodied flavors that possess impressive power in the context of the appellation and simply knock-out depth and length. This impeccably well-balanced effort is a notably more robust and concentrated vintage of this wine than usual that should age well for a long time to come.Burghound | 94 BHThe Mugnerets usually get six to seven casks of Echézeaux in a normal vintage, but in 2013, the old vines in their holding in the climat of Rouge de Bas were really badly affected by the poor flowering in this year and there are only four casks of this lovely wine as a result- the same as in 2012. It is too bad that there is not more quantity, as the quality here is exceptional, with the wine soaring from the glass in a blaze of black cherries, cassis, gamebirds, violets, a gloriously complex base of soil, dark chocolate and nutty new wood. On the palate the wine is pure, full-bodied and supremely elegant in personality, with great mid-palate depth, impeccable balance, ripe tannins and outstanding transparency on the very long, tangy and perfectly focused finish. A beautiful wine in the making. (Drink between 2025 - 2075)John Gilman | 94+ JGThe 2013 Echézeaux Grand Cru, which comes from two parcels in the lieux-dits “Les Rouges du Bas” (70-year-old vines on métayage from Fabrice Vigot) and “Quartiers du Nuits” (on métayage with Pascal Mugneret) has a seductive bouquet in the same vein as the Nuits Chaignots with very pure dark cherries, bergamot and mineral scents. The palate is rounded in the mouth with very good weight. It does not quite have the delineation or complexity of the 2012 at the moment, but there is a lovely caressing finish. This will be giving pleasure earlier than the other crus, but it should still age well.Robert Parker Wine Advocate | 91-93 RP

Tasted blind at the Burgfest tasting in Beaune, the 2013 Ruchottes-Chambertin Grand Cru was showing some quality new oak on the nose that still needs to be subsumed. It is tightly coiled but it just needs time because there is freshness, definition and beguiling complexity locked in here. The palate is medium-bodied with supple tannin, very well judged acidity and clever use of new oak lending body without compromising terroir expression. The finish feels focused and satisfying and the texture leaves you totally seduced. Class, class, class. Tasted September 2016.Robert Parker Wine Advocate | 96 RPIt has been six years since I last tasted the 2013 Ruchottes-Chambertin Grand Cru, when I wrote "Class. Class. Class." I have no need to alter that assessment. With fragrant raspberry, wild strawberry, crushed limestone and flint on the nose, this has a transparency that is a wonder to behold. The palate is beautifully balanced, poised with a fine line of acidity, full of tension with vivid red fruit on the finish that belies the structure underneath. Magnificent. Tasted at a private dinner in Beaune.Vinous Media | 96 VMThe 2013 Ruchottes-Chambertin from Domaine Mugneret-Gibourg is another great example of the vintage. The bouquet delivers and outstanding aromatic constellation of sweet dark berries, cassis, grilled meats, complex soil tones, espresso, woodsmoke, mustard seed and nutty new wood. On the palate the wine is deep, full-bodied and very suave and refined on the palate, with a rock solid core, fine-grained tannins and superb backend energy on the very long and utterly classic finish. Great juice. (Drink between 2023 - 2075)John Gilman | 95+ JGA markedly ripe nose presents notes of cassis, plum liqueur, earth, spice and a hint of the sauvage. As it virtually always is this is notably bigger, richer and more powerful than the Feusselottes with its sleekly muscular and equally mineral-driven flavors that possess excellent mid-palate concentration along with impressive depth and length on the youthfully austere finale. This is really lovely juice but note that patience will definitely be required.Burghound | 93 BH

Black cherry, raspberry and pepper flavors mark this vibrant red, holding back for now, but showing a sense of the depth and saturated fruit. The finish is firm and chalky, but this will open up with air and time. Best from 2019 through 2032. 100 cases imported.Wine Spectator | 93 WSThe 2013 Volnay 1er Cru Champans has a feisty, much more gourmand bouquet compared to its siblings at this early stage with almost meaty red berry fruit infused with limestone/flinty scents. The palate is very focused with an abiding sense of symmetry, long in the mouth with fine tannins (although not as filigree as the Taillepieds) but with the same silky and harmonious texture toward the long finish. Excellent.Robert Parker Wine Advocate | 92-94 RPBright medium red. Alluring superripe aromas of black cherry, mint and bitter chocolate: I would have guessed that this wine was vinified with some whole clusters but in fact it was entirely destemmed. A rather powerful Volnay with a slightly high-toned, almost porty ripeness to its black cherry, dark berry and chocolate flavors, but strong, slightly peppery acidity gives it a penetrating, somewhat disjointed quality in the early going. This deep, chewy Volnay finishes with big, granular tannins and excellent persistence.Vinous Media | 92+ VMReduction. Here there is more size, weight and power to the detailed and more subtly mineral-driven flavors that also possess a lovely texture on the dusty, palate coating and linear finish. This is impressively long and well-balanced though at present not quite as complex.Burghound | 90-93 BH

Healthy dark red. Highly complex but youthfully restrained nose offers scents of black fruits, violet, chocolate, menthol and minerals, along with some faintly liqueur-like high tones. Boasts outstanding density of texture, not to mention great lift and power for this bottling, with almost exotic fruit ripeness leavened by strong acidity. Finishes with spectacular lingering perfume of violet, bitter chocolate, wild herbs and mint. An amazingly strong, bulletproof Volnay for the year--or for any vintage, for that matter.Vinous Media | 94 VMThis red offers well-defined cherry, currant and spice flavors, supported by vibrant acidity. Saturated with pure, ripe cherry fruit midpalate, this firms up, yet remains balanced and mouthwatering on the long finish, showing spice and chalk accents. Best from 2018 through 2030. 95 cases imported.Wine Spectator | 93 WS

A captivating bouquet of violets, lilac, black fruit, blood orange and meaty soil tones is striking for its extravagent range and amplitude; and on the palate, the wine is three-dimensional, sophisticatedly savoury, and massive but refined. Tod Mostero remarks that, having crafted the 2013 Dominus, he can die happy as a winemaker. Selection here was especially rigorous, as the team wanted to realise the vintage's unparalleled potential as fully as possible, so only 3,500 cases were produced. A special label commemorates the 30th anniversary of Dominus Estate. Drinking Window 2023 - 2065.Decanter | 100 DECThe aromas to this are multidimensional and fascinating with black truffles, bark, cloves, black currants, citrus, and even ginseng. Full-bodied, yet reserved and austere with chewy and powerful tannins that remain polished and refined. The flavors are more umami and savory. Then there are forest fruits and blood-orange undertones. The wine goes on for minutes. A wine to age for a lifetime. It's an experience to taste this. A new classic showing its history and tradition as a source of the greatest wines ever from Napa. A wine to enjoy forever.James Suckling | 100 JSThe 2013 Dominus is, to my way of thinking, one of the most profound wines Christian Moueix has yet made in his rather brilliant winemaking history, both in France and in Napa Valley. This wine, with very low yields of only 3,500 cases and a final blend of 89% Cabernet Sauvignon, 7% Petit Verdot and 4% Cabernet Franc, offers up notes of cedar wood, forest floor, loamy soil and oodles of blackberry and blackcurrant fruit. Very opaque purple in color, super-pure and intense, this wine has low acidity, but ripe, noticeable tannins. This is a 30- to 40-year wine and a profound effort from this famous vineyard in Yountville. Drink it over the next 40+ years.Robert Parker | 100 RPThe 2013 Dominus overwhelms all the senses with its magnificent overall balance and towering intensity. Deep and nearly impenetrable in the glass, the 2013 boasts off the charts dry extract and overall power. Violets, smoke, black cherries, menthol, incense, crème de cassis and dark spices are some of the many signatures that take shape in the glass. Even better in bottle than it was in barrel, the 2013 is utterly magnificent. This is a remarkably vivid, nuanced wine considering its sheer size.Vinous Media | 100 VMNo written review provided | 93 W&SDense and earthy, with a submerged core of rich blackberry, currant, anise and sage flavors. The dusty, loamy earth character lends balance and definition. Ends with cedary tannins and good length. Cabernet Sauvignon, Petit Verdot and Cabernet Franc. Drink now through 2032. 3,500 cases made.Wine Spectator | 92 WS

(Domaine Dujac Bonnes Mares Grand Cru Red) A broad-ranging and distinctly cool nose features aromas of orange pekoe tea, white flowers, pomegranate and plenty of earthiness, all of which is trimmed in discreet but not invisible wood nuances. There is an equally cool and restrained mouth feel to the big-bodied, intense and muscular flavors that possess outstanding mid-palate concentration along with a beautiful sense of vibrancy and harmony to the gorgeously persistent finish. This overtly powerful effort will also need plenty of patience but should absolutely be worth the wait. (Drink starting 2028).Burghound | 95 BH(Bonnes-Mares- Domaine Dujac) The 2013 Domaine Dujac Bonnes-Mares is excellent, as it offers up a superb bouquet of plums, cherries, gamebirds, a marvelously complex base of soil, woodsmoke, roses, a dollop of fresh thyme and vanillin oak. On the palate the wine is deep, full-bodied, pure and very transparent in personality, with fine-grained tannins, lovely focus and a very long, poised and youthful finish. Classic Bonnes-Mares in the making. (Drink between 2025-2075).John Gilman | 95 JGDeep red. Pungent cherry, licorice and wild herbs on the nose, lifted by exhilarating treble notes of blood orange and peony. Sharply delineated and tightly wound, dominated by its structure today. A more savory style than either the Clos Saint-Denis or Clos de la Roche, with dark berry, mineral and wild herb flavors carrying impressively on the extremely long, saline aftertaste.Vinous Media | 94 VMThe 2013 Bonnes-Mares Grand Cru has a beautiful bouquet with superb definition and seamlessly integrated oak, touches of truffle in the background and "mucking around" with the ebullient dark cherry fruit. The palate is medium-bodied with silky smooth tannins. There is a fine seam of acidity here, the tannins a little rigid at the moment with a linear but with a precise finish. This is a well-crafted Bonnes-Mares fulfilling exactly what a Bonnes-Mares ought to be. Look forward to seeing how it turns out in bottle.Robert Parker Neal Martin | 93-95 RP-NM

(Clos St. Denis- Domaine Dujac) When we started to taste the quite reserved 2013 Clos St. Denis, Jeremy Seysses chuckled, as he observed that “this wine was wide open yesterday and it was the Clos de la Roche that was shut down, and now today, it is the inverse.” In any case, this closed and grumpy wine is clearly going to be just fine in the fullness of time, as with some coaxing it reluctantly reveals an aromatic constellation of cherries, red plums, cloves, herb tones, woodsmoke, gamebirds, superb soil nuances and vanillin oak. On the palate the wine is pure, full-bodied and tightly-knit, with a great soil signature, ripe tannins, bright acids and fine length and grip on the closed, but intensely flavored finish. All this needs is time. (Drink between 2023-2060)John Gilman | 94+ JGFull, dark red. Captivating rose petal lift to the aromas of red fruits, iron and minerals; less earthy and more ethereal than the Clos de la Roche. Also juicier and tighter in the mouth, showing less early sweetness but terrific acid spine and lift to the sappy flavors of raspberry and salty minerals. This wine has really put on weight since its bottling, noted Diane Snowden. But it still boasts terrific cut and inner-mouth tension. Lay this one down.Vinous Media | 94+ VMThe 2013 Clos Saint Denis Grand Cru has a slight reduction on the nose, but underneath that there is a floral note and what appears to be fine minerality. The palate is medium-bodied and takes time to coalesce in the glass, but it eventually finds good structure and an intriguing coconut note on the finish. Quite dense in the mouth, there is an appealing salinity within this Grand Cru, but I would give it 4 or 5 years before broaching a bottle.Robert Parker Neal Martin | 93-95 RP-NM(Domaine Dujac Clos St. Denis Grand Cru Red) This is both more aromatically restrained and more elegant than the Clos de la Roche with its reluctant nose of rose petal, spiced tea and red and dark berry fruit aromas. There is a really lovely mouth feel to the refined middle weight flavors that exude a discreet bead of minerality that adds a bit of lift to the intense, balanced, focused and beautifully balanced finish. Textbook Clos St. Denis. (Drink starting 2025)Burghound | 92-95 BH

Gaja’s 2013 Sperss is fabulous. Deep and powerful, yet also wonderfully translucent, the 2013 hits all the right notes. Graphite, game, smoke, licorice, plum, black cherry and dark spice are some of the signatures, but as is always the case with the best vintages, Sperss is a wine of vertical intensity and muscle. The 2013 won’t be anywhere near ready to drink for a number of years. All the pedgiree and character of these Serralunga sites come through in an exceptionally beautiful and vivid Barolo from Gaja.Antonio Galloni | 97 AGThe gem of the 2013s is the 2013 Barolo Sperss which comes from limestone-dominated soils. The 2013 is deep, concentrated, and structured, with a fabulous sense of minerality in its black cherry, leafy herbs, damp earth, and licorice aromas and flavors. From a late, cool vintage, it has awesome purity of fruit, plenty of tannins, and a huge finish. It’s a brilliant wine any way you look at it. I’d happily drink this elixir today, but it deserves at least 3-4 years and will keep for 25+.Jeb Dunnuck | 97 JDThis wine shows the quintessential attributes of the Serralunga d’Alba appellation with dark fruit flavors and powerful intensity. The 2013 Barolo Sperss paints a very authentic picture of its unique territory with rich layers of black fruit, wet earth, black truffle, licorice and spice. The wine’s tannic structure is firm and lasting. It shows broad shoulders and rich texture overall. This beautiful Barolo boasts a dark color and thick concentration with the aromatic elegance obtained in the 2013 vintage. This important wine is now part of the Barolo DOCG family.Robert Parker Wine Advocate | 96 RPTextbook rose, tar and cherry aromas and flavors, with accents of oak spice, licorice and tobacco, are the hallmarks of this complex red. Powerful yet harmonious, showing fine structure and a lingering finish. Best from 2022 through 2040. 375 cases imported.Wine Spectator | 96 WSAmazing aromas of cherries, oranges and light prunes with hints of wet earth and mushrooms. Very perfumed. It’s medium-bodied, firm and direct. Great vino. Needs at least five years to come together but already a joy to taste.James Suckling | 96 JSUnderbrush, toast, menthol, grilled herb and star anise aromas lead the way. Firmly structured but loaded with finesse, the taut palate delivers Morello cherry, raspberry, licorice and a toasted note while assertive, close-grained tannins provide the framework. It’s still young and austere so give it time to fully develop. Drink 2023–2033.Wine Enthusiast | 96 WE

Roberto Conterno opened the 2013 Barolo Cerretta as a comparison with the 2014. Powerful, dense and incredibly tannic, the 2013 is a potent, classically austere Barolo that will only soften with time. The only question is how much. Sage, licorice and rose petal overtones start to emerge with air, but readers should not be thinking of opening bottles any time in the near future.Vinous Media | 97 VMThe 2013 Barolo Cerretta shows that exuberant fruit that is so prominent in this vintage. Fruit was harvested two weeks later than average towards the end of October. This gave the Nebbiolo grape ample time to develop its aromatic nuance and intensity. The Cerretta vineyard is higher than average at 400 meters above sea level and that altitude has further helped to prolong the growing season (something the Nebbiolo grape loves). The site has more clay in the soils and vines are up to 20years old. There is a point of ripe cherry or sweet blackberry on the close. Behind the primary fruit is a pretty succession of tar, campfire smoke and tasted hazelnut aromas. This wine will be bottled in June.Robert Parker Wine Advocate | 95 RPA dense style, this red features cherry, strawberry, floral, mineral and tar aromas and flavors. Firms up quickly, with the tightly wound Serralunga profile. Balanced on the tannic side, requiring time, but the potential lies in the long, minerally aftertaste. Best from 2022 through 2040. 50 cases imported.Wine Spectator | 94 WS

The 2013 Barolo Riserva Monfortino is another huge, tannic wine. Crystalline and so precise, the 2013 is deceptive, as the aromatics are quite inviting, until masses of tannin hit the palate. Tar, rose petal, spice and cedar open with a bit of time in the glass, showing just enough to make the wine pleasurable today. Even so, the best is clearly yet to come. Patience will be rewarded.Vinous Media | 99 VMSubtle aromas of cherry, wild herb and tobacco introduce this sleek, complex version, while cherry, strawberry, loam, iron and tobacco flavors build in intensity to the extended finish. But what truly defines this superb and silky Barolo is the texture and harmony, with a fine weave to the dense tannins. All the components come together on the lingering aftertaste. Best from 2022 through 2050. 1,666 cases made.Wine Spectator | 99 WSWarm aromas of plums, rose petals and spices with hints of sandalwood. Some tar. Full body, dense center palate with glorious fruit and a fantastic finish. Very, very polished and fine tannins. Vertical and deep. A great Monfortino. Try in 2023.James Suckling | 99 JSI have been tasting this wine from barrel for the past two years and now finally, abracadabra, the 2013 Barolo Riserva Monfortino is safely housed in bottle. The wine was bottled in June of last year and will hit the market this upcoming October. The Barolo Francia was not produced in 2013 because Roberto Conterno diverted all fruit from that vineyard to this wine. Monfortino was not produced in 2011 or 2012, meaning that this 2013 edition follows directly after the absolutely stunning 2010 vintage (which earned a perfect 100-point score). The two vintages (2010 and 2013) are very similar, strikingly so, but the 2013 vintage registers at a slightly lower structural threshold. The tannins are slightly looser, or softer in the case of this wine. With up to six years in botte, the 2010 vintage is still crunchy and super sharp, while this wine is slightly more succulent and earthy. Some 20,000 bottles, 2,500 magnums and 400 three-liter bottles were made.Robert Parker Wine Advocate | 98 RPAfter the celebrated 2010, Monfortino is not disappointing in the cool and classic 2013 vintage as it suffers more in the warm vintages than the fresher ones. This Riserva is rich with fresh and savoury aromas of red cassis, cherry and blood orange, full of cinnamon spice and balsamic notes with a minty finish that’s intoxicating in its depth. On the palate it’s velvety with pleasant and ripe tannins and full and consistent structure. Overall, it’s perfectly balanced and will age for decades but is delicious for drinking now.Decanter | 97 DEC

Dark cherry, plum, lavender, mint, wild herbs and smoke infuse the 2013 Barolo Bricat. Dark, powerful and brooding, but also very much medium-bodied in structure, the 2013 is wonderfully complete and full of allure. There is plenty of tannin, but the wine is impeccably balanced from start to finish. The darker and more muscular side of Gramolere comes through very nicely. There is so much to like, but the 2013 also shuts down quickly in the glass, which suggests it is likely to require a good few years in bottle to fully come together.Vinous Media | 95 VMMade with a selection of fruit from older vines, the 2013 Barolo Bricat is a tightly knit wine with extra power and support at the back. This is a long-term wine that promises a slow and graceful evolution over the next ten years. The wine needs that time to soften and to find its center. In its current state, this Barolo is brimming with possibility. The bouquet is dark and brooding with blackberry and tangy aromas of spice and smoky ash. This new release has a long life ahead.Robert Parker Wine Advocate | 94+ RPThere is density to the tannins here, providing support for the cherry, menthol, leather and tobacco flavors. A mineral note joins the mix as this plays out on the long finish. Best from 2020 through 2036. 541 cases made, 100 cases imported. Wine Spectator | 92 WS

Classic Nebbiolo aromas of new leather, menthol, pressed rose, perfumed wild berry and chopped aromatic herb continuously lift out of the glass. The luminous, delicious palate delivers layers of succulent Marasca cherry, crushed raspberry, cinnamon and star anise set against a backbone of youthfully assertive but ultra-fine tannins. Bright acidity gives it wonderful balance while a note of pipe tobacco graces the lingering finish. Drink 2028–2048. Kerin O’Keefe | 98 KOClassic Nebbiolo aromas of new leather, menthol, pressed rose, perfumed wild berry and chopped aromatic herb continuously lift out of the glass. The luminous, delicious palate delivers layers of succulent Marasca cherry, crushed raspberry, cinnamon and star anise set against a backbone of youthfully assertive but fine tannins. Bright acidity gives it wonderful balance while a note of pipe tobacco graces the lingering finish. Drink 2028–2048Wine Enthusiast | 98 WERinaldi’s 2013 Barolo Brunate is dark, sensual and super-inviting. A wine of restraint, the 2013 is endowed with terrific depth and tons of personality. At the same time, the 2013 is not an explosive wine (like the 2010), but rather a Barolo that speaks to total finesse. Dark cherry, plum, lavender, menthol, violet and hard candy inflections give the 2013 much of its exceptional beauty and resonance. The wine’s sheer inner sweetness makes it nearly impossible to put down the glass.Vinous Media | 97+ VMThe 2013 Barolo Brunate is very much driven by the excellence of the vintage. There is a profound level of power and intensity here that pushes the limits of the quality spectrum of this versatile and somewhat elastic vineyard. Brunate gives good results in the so-so vintages. In the great vintages (like 2013), this is the happy result. The wine opens to a darker sense of earthiness and rich fruit. Indeed, the tannic structure of the wine is almost crunchy or crystalline now in its youth. The wine is nervous and tightly bound at the moment. This Barolo requires plenty of patience.Robert Parker Wine Advocate | 95 RPMenthol and wild herb aromas and flavors combine with a core of steeped cherry, tar and tobacco in this elegant red. Refined tannins lend support. The finish lingers with a mineral element. Best from 2020 through 2036. 900 cases made, 160 cases imported.Wine Spectator | 95 WSA Barolo traditionalist classic, still fragrant and shy on the raspberry-scented nose. Juicy and concentrated, the very ripe fruit is balanced by forthright tannins. Admirable energy and balance here, and good length.Decanter | 92 DEC

In 2010, Giuseppe Rinaldi adjusted the blend of their two Barolo to conform with the MGA labeling regulations. They now make a Brunate cru and the gorgeous Tre Tine. The backbone is 60% Ravera with Le Coste and Cannubi San Lorenzo contributing 20% each. Fresh, pure and haunting, it effortlessly brings together earthy base notes with bright red cherry and lifted lilac and violet scents. The fine-boned structure is all about enduring grace.Decanter | 97 DECDelicately fragrant and incredibly refined, this stunning red boasts alluring scents of blue flower, rose, wild berry and a whiff of new leather. It’s captivatingly ethereal and elegantly structured, offering crushed strawberry, red cherry, cinnamon and white pepper. It’s also impeccably balanced thanks to firm, polished tannins and bright acidity. While it’s already extremely tempting, hold for even more complexity. Drink 2023–2043. Kerin O’Keefe | 97 KODelicately fragrant and incredibly refined, this stunning red boasts alluring scents of blue flower, rose, wild berry and a whiff of new leather. It’s captivatingly ethereal and elegantly structured, offering crushed strawberry, red cherry, cinnamon and white pepper. It’s also impeccably balanced thanks to firm polished tannins and bright acidity. While it’s already extremely tempting, hold for even more complexity. Drink 2023–2043.Wine Enthusiast | 97 WEThe 2013 Barolo Tre Tine is a super-classic, vibrant wine that bristles with energy. Lithe and gracious, but with terrific intensity, the 2013 is also surprisingly accessible for a young Rinaldi Barolo. Perhaps the 2013 will shut down in bottle, but today, it is all polish. Although quite classic in feel, the 2013 is a bit lower in acidity than the 2010 and is also not forbiddingly tannic, both of which add to its immense appeal today. Scents of lavender, menthol, licorice and sweet red cherry develop in the glass, adding to the wine’s considerable appeal. Today, the 2013 is gorgeous.Vinous Media | 96 VMThis sleek red balances its rose aroma, ripe cherry and berry fruit, and leather, herb and iron flavors with a full, supportive structure. Stays fresh and focused on the lingering, mineral-tinged aftertaste. Best from 2020 through 2035. 1,000 cases made, 200 cases imported.Wine Spectator | 95 WSThis is a soft and sensual wine with long silkiness and smooth finesse. The 2013 Barolo Tre Tine offers less pulp and obvious fruit. Instead, the bouquet has already taken off towards ethereal aromas of cola, licorice and balsam herb. This wine is more immediate and less nervous next to the 2013 Barolo Brunate (that needs more time to relax). Yet, the Barolo Tre Tine already shows promising complexity and nuance. The firmness of the tannins at the back, however, remind you that this is a wine built to last.Robert Parker Wine Advocate | 94 RP

Just ever so slightly richer and more textured than the Sur Echalas Vineyard, the 2013 Syrah The Tribe Vineyard is a blockbuster effort that is up there with the crème de la crème of the vintage. Concentrated, full-bodied, sexy and layered on the palate, it has to-die-for notes of black cherries, currants, olives, steak tartare and Hermitage-like scorched earth characteristics. Like the other 2013s here, it needs 4-5 years of cellaring and will have two decades of longevity.Robert Parker Wine Advocate | 96 RPThis wine is aromatically brooding but precise, with notes of umami, black olive, smoked ham, crushed violets, funk and peat. The flavors are hefty and concentrated—with notes of fire pit and wet stone—while showing earth-shaking depth and intensity. The finish stretches out as long as you care to count. This is a complete knee buckler.Wine Enthusiast | 96 WESupple, complex, open-textured and refined, with bacon and black olive overtones to the plum and currant flavors, finishing with harmony and precision. Has depth and refinement. Drink now through 2023. 470 cases made.Wine Spectator | 95 WS(from vines planted 3,555 to the acre, next door to Christophe Baron’s En Chamberlin vineyard): Highly nuanced aromas of cherry, raspberry, smoked meat, charcoal and black licorice. Tightly wound and showing little early sweetness; an extremely backward Syrah in a decidedly Côte Brune style, with savory mineral and steak tartare notes holding the upper hand over primary dark fruits in the early going. Finishes with dusty tannins and strong salinity. This wine has a pH of 4.1, according to Baron, but I would nevertheless describe it as very young. Still, will it ever show the sweetness of the 2012 version?Vinous Media | 93 VM

The 2013 Charmes-Chambertin from the Drouhin family was one of the few grand crus that I tasted that had already been bottled at the time of my visit in December. This is one of the great, unsung grand crus in the domaine’s portfolio, for though the vines are not owned by the domaine, the family has been buying grapes from this particular vigneron for more than forty years. The 2013 is another outstanding success, offering up a pure and complex nose of cherries, red plums, grilled meats, cocoa, dark soil tones, lovely fresh herb tones and a deft touch of new oak. On the palate the wine is deep, full-bodied, beautifully transparent and tangy, with a lovely core of sappy fruit, great focus and grip and a very long, pure and vibrant finish. Given this was just bottled, it would not surprise me if my score ultimately proves conservative! (Drink between 2023 - 2060)John Gilman | 94+ JGA concentrated, intense red, with cherry, strawberry, iron, tobacco and spice flavors locked up tight within the solid structure. All the components are in the right place, and the finish is long. Just needs time. Best from 2019 through 2032. 15 cases imported.Wine Spectator | 93 WS