Proprietary Blend Wines

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The 1996 Dominus, a blend of 82% Cabernet Sauvignon, 10% Cabernet Franc, 4% Merlot, and 4% Petit Verdot, tips the scales at 14.2% alcohol. Although this offering lacks the power, intensity, and compelling characteristics of the 1991 and 1994, it is not far off the pace of those two monumental wines. A super nose of roasted coffee, chocolate, dried herbs, black fruits and kirsch is both intense and persuasive. The wine displays terrific richness, medium to full body, low acidity, a succulent, opulent texture, and superb purity. This beautifully made 1996 is one of the few wines that has successfully tamed the vintage's elevated tannin level. It should be relatively drinkable upon its release, yet evolve nicely for two decades. Impressive!Dominus's production has grown to approximately 8,000 cases of their flagship wine, Dominus.Robert Parker | 95 RPReally impressed how balanced and refined the wine is. The texture is so silky and beautiful, and the fruit pure, even more satisfying. Perfect to drink now.James Suckling | 94 JSFull, saturated red-ruby. Dusty black cherry, plum, game, woodsmoke, herbs and a suggestion of leafy cabernet franc on the nose. Thick and lush in the mouth, with the extravagant sweetness of the best '96s. This has good structure and grip, but there plenty of deep fruit to buffer the substantial tannins. This wine and the '97 were both vinified by David Ramey before he moved on to Rudd Estate.Vinous Media | 93 VMThis is the first release of Napanook, the second wine from Dominus. It has lovely, approachable fruit in the red-cherry, red-plum spectrum; the finish is medium length and silky. It's tasting very good now, and should improve in bottle over the next three to five years. The blend is 74% Cabernet Sauvignon, 13% Cabernet Franc and 13% Petit Verdot.Wine Enthusiast | 91 WEComplex, with mature herb, currant, anise and sage notes that are reminiscent of an aged Bordeaux. Ends with a supple texture, fine-grained tannins and good length.--1996 California Cabernet retrospective. Drink now.Wine Spectator | 90 WS

The 1996 Le Pergole Torte, from a cold, late-ripening vintage, is powerful and explosive, with a compelling interplay of ripeness, sweetness and structure. Cherry jam, wild flowers, mint, sweet spices, menthol and licorice meld together in the glass, while lavender, rose petal, quinine and a host of aromatic notes come alive on the finish. Although striking today, the 1996 will drink well for another 10-15 years, perhaps longer. Today, it is truly special. In 1996, the harvest began on October 21, exceedingly late, even for Montevertine.Vinous Media | 95 VMI started off loving the 1996 Le Pergole Torte, but I ended my evaluation on a less enthusiastic note. The bouquet opens slowly with dark fruit tones and spicy notes of cinnamon and clove. Dusty mineral tones also appear as subtle accents with licorice and balsam herb. Its aromatic presentation is less yielding and fluid overall. The wine offers complexity and depth, but in a more monolithic and one-directional manner. There is little polarity here. The wine ends on a sweetly pungent note with candied fruit, canned peach and honey. It finishes on a heavy note.Robert Parker Wine Advocate | 90 RPA seductive red, with subtle aromas yet a powerful structure. Medium-bodied, with berry, tea, tobacco and cigar box on the nose and a medium finish. Slightly mouthpuckering from the dense, silky tannins. Needs bottle age. Best after 2000. 1,600 cases made.Wine Spectator | 90 WS

What a bottle. Off the charts! Full and velvety with spice and berry character and dark chocolate. Bright citrus acidity underneath. Intense. Wild fruit.James Suckling | 97 JSRich aromas of blackberry and raspberry jam, with hints of licorice. Full-bodied, with soft, round tannins and a clean, fresh finish. Balanced and refined. Perfect now, but will improve.--1997 Italian blind retrospective. Drink now through 2014. 3,500 cases made.Wine Spectator | 95 WSThe 1997 Sammarco is starting to show the early signs of oxidation in its bouquet, which suggests it is best enjoyed sooner rather than later. There is plenty of depth, but probably also limited potential from here on out. Like the 1998, the 1997 is giving all it has right now, and will continue to hold based on its huge core of fruit, but I wouldn’t push my luck too far.Antonio Galloni | 93 AG

Saturated ruby-red. Multidimensional nose offers a panoply of scents: black plum, currant, leather, smoked meat, cigar ash, lead pencil, sandalwood, dark chocolate, licorice, brown sugar. Very bright and sharply defined; flavors of plum, leather, hot stones and lead pencil. An impeccably balanced wine of compelling sweetness, but rather dominated today by its structure. Strong, thoroughly ripe tannins spread out to coat the entire palate. Very long and subtle. This was bottled last June, a couple months later than the Napanook wine.Vinous Media | 95 VMThe 1997 Dominus, a blend of 86.5% Cabernet Sauvignon, 9% Cabernet Franc, and 4.5% Merlot, is showing fabulously well. With 14.1% alcohol and a pH that would make many New World oenologists shudder (about 3.95), this wine is a fleshy, silky-textured, opulent wine with a gorgeous nose of roasted herbs, coffee, jammy black cherry and plum-like fruit.Asian spice, licorice, and blackberry and cherry notes with tobacco spice all add to this complex, very involved, yet gorgeously symmetrical Dominus. The wine is medium to full-bodied, very concentrated, and silky-textured. It is gorgeous to drink now, but should age easily for 10-15 years.Robert Parker | 94 RPDeep berry, cinnamon, briar and mint aromas. Firm, even backwards, it is trim and elegant, yet solid. Black fruit and bitter-chocolate flavors abound. The finish is especially tight, with dry tannins and complex mineral and earth elements. Huge but refined, the quintessential iron fist in a velvet glove; it needs time.Wine Enthusiast | 93 WEA wine of substance and depth. Dark, rich and polished, with complex notes of earthy, meaty currant, anise, spice, cedar and leather, fanning out on the finish. Young and concentrated. Better than previously reviewed. Best from 2002 through 2012. 8,500 cases made.Wine Spectator | 93 WS

Another tricky vintage affected by hail and rain during the growing season, but saved by a stretch of sunshine at the end of the summer. This wine is herbaceous but delightful, very elegant and fine. It has delicate cherry lift on the nose, with subtle summer woodland notes. In the mouth it has an overt structure of milk chocolate tannins, framing juicy cherry fruit and hedgerow fruit. Drinking Window 2018 - 2032Decanter | 95 DECDal Forno’s 2002 Amarone is a first-class effort in every way. The wine reveals loads of ripe, generous fruit that flow onto the palate with stunning intensity. This remarkably pure Amarone possesses incredible detail in its dark wild cherries, chocolate, herbs and toasted oak. The tannins build mightily on the finish even if this isn’t one of Dal Forno’s most massive wines. There is a lot of purity and depth here, although the tannins could use a little more polish. At first I thought this might be a relatively early-maturing wine but when I came back to an unopened bottle after two-plus days it had barely budged! Anticipated maturity: 2009-2017.Robert Parker Wine Advocate | 94 RPDal Forno’s 2002 Amarone is a first-class effort in every way. The wine reveals loads of ripe, generous fruit that flow onto the palate with stunning intensity. This remarkably pure Amarone possesses incredible detail in its dark wild cherries, chocolate, herbs and toasted oak. The tannins build mightily on the finish even if this isn’t one of Dal Forno’s most massive wines. There is a lot of purity and depth here, although the tannins could use a little more polish. At first I though this might be a relatively early-maturing wine but when I came back to an unopened bottle after two-plus days it had barely budged!Vinous Media | 94 VMThis is very balanced and refined with precise tannins and fresh acidity. Full to medium body with integrated tannins and a racy finish. Not as big and muscular as some Amarones from here but all in balance and length. Finesse. Drink now.James Suckling | 93 JSShows aromas of leather, smoked ham, prune, tarry mineral and dried flowers. An amazing panoply for a 2002, which was a weak vintage. Full-bodied, with velvety tannins and a long, intense, peppery finish. Given the difficulties of the vintage, this is a fine effort by Dal Forno. Drink now through 2016. 910 cases made.Wine Spectator | 92 WSWinemaker Romano Dal Forno fearlessly confronted the soggy 2002 vintage with high extraction techniques and barrique aging (36 months). This is an inky, dense wine (more syrupy than it is vinous) with black currant, peppermill, chocolate fudge and big firm wood tannins. It is so monolithic, a viable food match is virtually impossible. As always, Dal Forno straddles a fine line between brilliance and exaggeration.Wine Enthusiast | 90 WE

Monte Lodoletta Amarone is an exercise in extraction. The wine is absolutely black. Aromas are concentrated and intense and the wine is equally enormous in the mouth thanks to the extraction, oak, fruit and the hot climatic conditions associated with this vintage. Drink after 2020.Wine Enthusiast | 96 WEDal Forno’s 2003 Amarone is a joy to taste. Today it is surprisingly much more accessible than the Valpolicella in this vintage. Inviting aromatics lead to a sumptuous expression of dark fruit, bitter chocolate, minerals, licorice, tar and smoke. The wine possesses stunning depth and a finish that lasts forever. A few years of bottle age will allow the wine to acquire additional complexity, but this remains one of the more accessible Amarones (in relative terms) that Dal Forno has made in the recent past. According to Dal Forno, the 2003 Amarone has a touch more residual sugar than is the norm here (owing to the hot vintage), which is the main reason the wine remains relatively accessible. Anticipated maturity: 2010-2020.All of these wines from Romano Dal Forno require significant aeration to show the true breadth of this passionate grower’s innovative style. Ideally the wines should be cellared for a minimum of a few years. Readers in search of short-term gratification are advised to open these bottles at least eight to ten hours before serving. This also holds for the Valpolicella, which has become an especially massive, structured wine after Dal Forno started producing it from 100% dried fruit in the 2002 vintage. Dal Forno favors 100% new American oak for his wines, although in recent years he has brought the aging regime down considerably.Robert Parker Wine Advocate | 95 RPDal Forno’s 2003 Amarone is a joy to taste. Today it is surprisingly much more accessible than the Valpolicella in this vintage. Inviting aromatics lead to a sumptuous expression of dark fruit, bitter chocolate, minerals, licorice, tar and smoke. The wine possesses stunning depth and a finish that lasts forever. A few years of bottle age will allow the wine to acquire additional complexity, but this remains one of the more accessible Amarones (in relative terms) that Dal Forno has made in the recent past. According to Dal Forno, the 2003 Amarone has a touch more residual sugar than is the norm here (owing to the hot vintage), which is the main reason the wine remains relatively accessible.Antonio Galloni | 95 AGThis has a great nose, with loads of peppery, meaty dried black fruit, fig and floral aromas, with an array of spices, fresh herbs and violet. Full-bodied, concentrated and chewy, with a long, intense finish. Built to age. Best after 2011. 940 cases made.Wine Spectator | 95 WSDal Forno’s practice of using older parcels of vines for his Amarone paid off in 2003, with the more established plants able to better withstand the drought conditions of the vintage. This has aromas of dark, plummy fruit, while the palate pairs a rich mouthfeel with grippy tannins. It’s soft and very textured, with juicy blackberry followed by violet and wild herb overtones and a chocolatey finish. Surprisingly accessible considering its massive scale. Drinking Window 2018 - 2032Decanter | 94 DEC

Saturated ruby. Remarkably deep nose combines cherry, raspberry, licorice, smoked meat and mineral notes, all lifted by an intense floral quality. A stunning example of freshness and precision married to power, with deep cassis, bitter cherry and candied licorice flavors enlivened by zesty minerality and framed by firm but harmonious tannins. "This is not about extraction," notes Perrin. The endless finish echoes the mineral and floral tones, showing a persistent lavender note. This was not yet bottled when I tasted it.Vinous Media | 96-98 VMA powerful, modern style, delivering a torrent of cassis and cocoa notes backed by a second wave of tar and fig paste. Densely structured from start to finish, with floral and mineral hints in the background. Pure and driven, this is steel-plated for the long haul. 60 percent Mourvèdre, with Grenache, Syrah and Counoise. Best from 2008 through 2027. 500 cases made.Wine Spectator | 96 WSThe 2004 Châteauneuf du Pape Hommage À Jacques Perrin continues to show well, and was even more open from this bottle than from one earlier this year. While still youthful, it has beautiful complexity and depth on the palate, and certainly offers plenty of pleasure. Dark fruits, spice, cured meats, truffle and licorice all flow nicely to a full-bodied, concentrated, lively feel on the palate. It has bright acidity and fine tannin, and while it will never have the sheer decadence of a bigger year, it shines for its complexity, elegance and length.Robert Parker Wine Advocate | 95 RPShowing beautifully (as are most wines from this vintage), the 2004 Châteauneuf du Pape Hommage A Jacques Perrin is reminiscent of the 1994, 1995, and 1999, as it relies more on complexity, elegance, and length than sheer richness and depth. Blackcurrants, cured meats, black truffle, licorice, and peppery garrigue notes all emerge from this full-bodied, rich, concentrated effort that has the higher acidity of the vintage, yet backs it up with beautiful fruit. It’s going to continue drinking nicely for another 10-12 years.Jeb Dunnuck | 95 JDAromatically speaking this isn’t quite as detailed and precise as most other vintages of Hommage, but there is plenty of squished blackberry fruit among polished wood and beeswax notes. It’s only medium-bodied on the palate, but then builds on the finish. Still plenty of slightly drying tannin, 2004 is a very tannic Hommage. The alcohol sticks out a bit, so not the most harmonious year; it feels a bit unsure of itself at this stage. I would give it another couple of years, it can’t do any harm. Drinking Window 2022 - 2036Decanter | 94 DEC(Châteauneuf du Pape “Hommage à Jacques Perrin”- Château de Beaucastel) Interestingly, the 2004 Hommage à Jacques Perrin is another full point lower in alcohol than the 2005, coming in at 13.5 percent octane. The wine is a step up in complexity on both the nose and palate, with the bouquet wafting from the glass in a still youthful blend of cassis, leather, licorice, tree bark, dark soil tones, cedar and a topnote of cigar smoke. On the palate the wine is deep, full-bodied, nascently complex and ripely tannic, with a fine core, good structure and the first vintage in this series that shows some serious soil signature on the long finish. Good juice and much more in keeping with the high reputation of this bottling. (Drink between 2022-2040)John Gilman | 93 JG

A stunning, profound wine, the 2005 Les Cailloux Châteauneuf-du-Pape Cuvée Centenaire, a blend of 80% Grenache and the rest a mix of Mourvèdre and Syrah, delivers spectacular aromatics of kirsch, garrigue, roasted meats, and licorice that soar from the glass. Absurdly perfumed, complex and a touch exotic on the nose, the wine is full bodied on the palate with a seamless, thick, sexy texture, perfect balance and a blockbuster finish that highlights silky tannin and decadent fruit. Surprisingly accessible (especially for the vintage), it will be interesting to see if this evolves along the same lines as the 1990 Cuvée Centenaire, which is drinking beautifully today and has lots of life left. I questioned both Andre Brunel and Philippe Cambie on this during my last tasting trip to Châteauneuf, and both stated that the ’90 showed similar at the same stage. If history is any guide, this should have a very long drink window. Regardless, a superb, benchmark wine that any southern Rhone lover should have in the cellar.Jeb Dunnuck | 97+ JDRichly layered, with currant paste, Black Forest cake, espresso, mesquite, date and incense notes. Ripe and lush, this is far more supple than most of its 2005 peers. The finish is long and dense, but very silky, with lingering notes of macerated fruit and black tea. Drink now through 2025. 30 cases imported.Wine Spectator | 96 WSRuby-red. Potent red berry and kirsch on the nose, with exotic floral, mineral and game notes adding complexity. Seductively sweet, with deep but admirably focused flavors of raspberry, bitter cherry and blackcurrant. Supple tannins build through the finish. More closed than it was from barrel last year, but this wine possesses incredible depth and power, and picks up a remarkably seductive minerality with air. Don’t touch this for at least five more years.Vinous Media | 95+ VMThis is ’similar to the ’07 in terms of vintage, very warm,’ says Fabrice Brunel. In the glass it still looks very young, deeply ruby red. Aromatically it’s not the cleanest by today’s standards, a little animal hint, slightly roasted, with a touch of benevolent decay in the background. Rounded, generous and juicy. The alcohol is quite raised here. Not the most complex but warming and long on the finish.Decanter | 93 DECWhile bricking in hue, the 2005 Chateauneuf du Pape Cuvee Centenaire retains some attractive black-cherry fruit, joined by notes of caramel and licorice. Full-bodied, richly concentrated and textured, it finishes long and nuanced. Drink it over the next several years.Robert Parker Wine Advocate | 92 RP

Starting to take on the tertiary character of ripe fruit and savory components with dusty tannins. Full and round with a lovely texture and a light salty, meaty and tobacco character. Forest floor. Sweet and sour. Just opening.James Suckling | 96 JSThere are 6,500 cases of the superb 2006 Dominus (91% Cabernet Sauvignon, 6% Cabernet Franc, and 3% Petit Verdot). Its dark plum/purple color is accompanied by aromas and flavors of truffles, forest floor, black cherries, black currants, and Asian spices. One of the finest wines of the vintage, it is complete, full-bodied, and seamlessly built with beautiful ripe tannins, low acidity, and a luscious, layered mouthfeel. The aromatics are even more evolved and complex than the 2005’s. The 2006 should drink well for 20-25 years.Christian Moueix, Dominus’ owner, has purchased the 35-acre Swanson Vineyard, which is situated between the well-known California bistros, Brix and Mustard’s. I suspect that will result in a third label from Dominus. At present, the production from these large holdings in Yountville is approximately 10,000-12,000 cases, with the second wine, Napanook, representing 3,500-4,000 cases, depending on the vintage. It is ironic that Christian Moueix, the great Merlot specialist at his flagship chateaux in Pomerol, especially Petrus, prefers the other Bordeaux varietals at his Napa property. Interestingly, when I visit Dominus, they always open a fresh bottle and serve it alongside a bottle that has been decanted for 24 hours. On each occasion, the more complex, open wine is the one that has had 24 hours of aeration, something buyers of this wine should take into consideration. These are the two strongest back to back vintages for Dominus since 1990-1991 and 2001-2002.Robert Parker | 96 RPBright red-ruby. Lovely floral lift contributes precision to the aromas of raspberry, rose petal and licorice. Sweet, high-pitched and sharply delineated; velvety but not thick. There’s a juicy quality to the ripe red fruit, mineral and graphite flavors, not to mention a firm underlying spine, that promises a long and positive evolution in bottle. Quite young but not austere, finishing with building tannins and lovely lift. The lingering perfume of red fruits, pepper, flowers and licorice is unusually complex. A really superb 2006, seemingly every bit as good as the sensational 2005.Vinous Media | 94+ VMUnless you knew that this was Dominus and had tasted older vintages, you might not be impressed. In its youth the wine is tannic and dry and linear. However, it is Dominus and it does need cellaring. Right now it shows blackberry, black currant, cedar and baker’s chocolate flavors. Will slowly open and reach maturity after 2011, and could easily develop for far longer.Wine Enthusiast | 93 WEYouthfully floral and tight, this vintage of Dominus is a big wine that holds all of its weight behind a powerful structure. And it’s the power of that structure that is front and center-red apple-skin acidity and walnut-skin tannin-needing a ribeye with plenty of fat to bring the fruit out of its cage. Stay with it and the wine’s earthiness begins to meld with the blueberry and chocolate richness. But it’s all completely primary. Put this away for ten years, and drink the Napanook while it matures.Wine & Spirits | 93 W&S

The 2007 Montevetrano is the product of an unusual vintage characterized by hot temperatures that were virtually uninterrupted throughout the year. Bright red fruit, flowers and spices are some of the nuances that emerge from this silky, beautifully balanced Montevetrano. The combination of explosive ripe fruit, richness and finesse are utterly breathtaking. The warmth of the vintage comes through in the wine’s generosity, yet there are no suggestions whatsoever of over- ripeness. This is a magnificent Montevetrano.Antonio Galloni | 95 AGThe 2007 Montevetrano suggests a more prominent presence of Cabernet Sauvignon, aromatically speaking, compared to the other wines in this mini retrospective. The percentage of grapes used is the same but this impression is reinforced by the warmth of the summer growing season and the exuberance of the fruit. Blackberry aromas are followed by spice, leather and tar. There are subtle notes of balsam herb and green peppercorn as well. The wine is structured and firm but not astringent. The tannins are softly integrated and fine in texture.Robert Parker Wine Advocate | 94+ RPDark and sappy, with tightly wound layers of black currant, blackberry and plum skin. Hints of underbrush, ash and smoke are framed by firm tannins, which need time to resolve. Cabernet Sauvignon, Merlot and Aglianico. Best from 2013 through 2021.Wine Spectator | 91 WS

The 2015 Châteauneuf-du-Pape Cuvée de Mon Aïeul is another gorgeous wine from this family estate. As always it comes from three Grenache parcels: la Serres, La Crau and La Guigasse (there are 2 hectares in each parcel). In both 2015 and 2016 this cuvée wasn’t destemmed and was brought up mostly in tank, with 15-20% in demi-muids. The 2016 spent a huge 45 days on skins before being pressed to barrel. This beauty offers the fine, finesse-driven style of the vintage, yet has full-bodied depth and richness as well as sensational notes of framboise, crushed flowers, licorice, Christmas fruitcake and spice. It’s in the top handful of wines in the vintage and will benefit from short-term cellaring and have 20+ years of overall longevity.Jeb Dunnuck | 97 JDA bolder, more concentrated and compressed expression with darker plum and cherry fruits on the nose and palate. The power and concentration here is impressive. Gently chocolate-flavored at the finish. Terrific wine. Drink now.James Suckling | 94 JS(aged entirely in concrete vats) Lurid ruby-red. Exotic, intensely perfumed aromas of candied red and blue fruits, lavender and peppery spices, joined by a slowly emerging hint of garrigue. Fleshy and expansive on the palate, offering concentrated raspberry, cherry and fruitcake flavors and a spicy suggestion of white pepper. Shows excellent focus and a seamless quality on the finish, which is framed by suave, slow-building tannins.Vinous Media | 93-95 VMNext to the traditional cuvée, the 2015 Chateauneuf du Pape Cuvee de Mon Aieul is even riper and more concentrated, but that’s not always a good thing. This all-Grenache cuvée offers fudge-like density and rich tannins but also cooked, dead-fruit flavors and bright acidity on the finish.Robert Parker Wine Advocate | 91 RP

Dark, powerful and explosive, D'Alceo is one of the epic wines of 2015. Crème de cassis, plum, graphite, sage, lavender, and menthol rush out of the glass in a deep, beautifully resonant wine loaded with class. A wine with striking inner sweetness, depth and structure, the 2015 will thrill readers lucky enough to own it for a number of years to come. The 2015 was fermented in cement and then spent 14 months in oak. It is rich, sumptuous and simply irresistible.Antonio Galloni | 97 AGFeaturing concentrated flavors of blackberry, black currant, earth and leafy underbrush, this red is wrapped in a shroud of stiff tannins that upsets the balance a little. Nevertheless, this will come into its own with decanting, a little aging in bottle or paired with grilled steak or lamb. Delivers excellent intensity, energy and length. Cabernet Sauvignon and Petit Verdot. Drink now through 2029. 925 cases made, 150 cases imported.Wine Spectator | 96 WSThis is a big and self-assured red with lots of charcoal, vanilla, dried blackberries, barbecued meat and resin. Full-bodied and very chewy indeed with a ton of dark fruit and raw power. A delicate line of acidity pulls the brakes on. Drink in 2027!James Suckling | 95 JSTruffle, leather, crushed violet, mature blueberry and molten chocolate aromas meld together on this full-bodied red. A savory, earthy blend of 85% Cabernet Sauvignon, 15% Petit Verdot, the smooth palate offers mature blueberry, blackberry and clove aromas punctuated with hints of game. Velvety tannins provide polished support. Drink through 2025.Wine Enthusiast | 94 WEShowing penetrating black fruit with lots of density and richness, the 2015 d'Alceo revealed a distant hint of rubber or animal that could be a point of concern if it were to worsen with time. The blend is Cabernet Sauvignon and Petit Verdot, and the fruit in this warm vintage is loosely knit and thick in fiber (ending with a 14.5% alcohol content that does leave its mark). The wine definitely needs more time to flesh out and integrate with bottle aging, but because of that slight flaw on the bouquet, I don't feel confident in suggesting the same extended drinking window that I have assigned to previous vintages. The jury is out on this one.Robert Parker Wine Advocate | 91 RP

The 2016 Gigondas Les Souteyrades checks in as 80% Grenache and 20% Mourvèdre that was brought up all in foudre. It’s another powerful, concentrated, awesome wine that has slightly more exotic notes of black raspberries, crushed flowers, spice, and sappy garrigue. I almost always find a citrus note in this cuvée, which is full-bodied, opulent and mouthfilling on the palate, yet always stays graceful and lively.Jeb Dunnuck | 97 JDEven among a lineup of fantastic peers in a fantastic vintage, this bottling of Les Souteyrades is a stunner. It’s intensely rich, bursting with mulberry and cherry flavors, yet not brawny or dense. Finessed and fine in texture, it’s marked by soft, chalky tannins and bright, sunny acidity. The finish is long, offering lingering hints of crushed earth and garrigue. A treat to savor now– 2030.Wine Enthusiast | 96 WEA blend of 80% Grenache and 20% Mourvèdre grown on north-facing gray clays, the 2016 Gigondas les Souteyrades has closed down since bottling and now looks was if it will need short-term cellaring to bounce back. It’s full-bodied, rich and tannic, with peppery notes accenting the intense raspberry and stone fruit flavors that come to the fore on the finish, always a good sign for the future. Tasted twice, with consistent notes.Robert Parker Wine Advocate | 95 RPLimpid violet color. A suave, expansive bouquet evokes ripe cherry, raspberry, floral and exotic spice qualities and picks up subtle garrigue and earth nuances as the wine opens up. Alluringly sweet and seamless in texture, offering palate-staining red fruit liqueur, star anise and candied violet flavors that put on weight through the mid-palate. Discreet, polished tannins lend shape to an impressively long, smooth finish that emphatically echoes the floral and spice notes.Vinous Media | 94 VM

A vibrant example of the region. Very attractive creamy texture, almost like milk chocolate, velvety and sweet. On the palate there is a wild, garrigue type character with oregano and spice, and a leathery, tobacco finish. Drinking Window 2021 - 2035.Decanter | 93 DEC