Red Wines

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This is a fantastic white. The greatest Ornellaia white so far. Very complex and dense yet, at the same time, energetic and vivid. This shows so much richness and density with a pretty, phenolic texture that keeps you entranced. Full-bodied with lots of honeysuckle, green-melon and cooked-apple character. Very long and flavorful. Dynamic and great wine. Drinkable now, but better in 2021.James Suckling | 99 JSThe star of the show with regard to the whites is unquestionably the 2016 Ornellaia Bianco. It’s reminiscent of a great vintage of Domaine de Chevalier with its incredible purity, precision, and length, displaying notes of clean citrus, melon, white flowers, and honeyed minerality. Fresh and vibrant as well as rich and powerful, it’s medium-bodied, seamless, and flawlessly balanced on the palate, with a thrilling finish. While it’s beautiful today, it should keep for 10-15 years or more. The 2016 is 100% Sauvignon Blanc that was brought up in 30% new French oak.Jeb Dunnuck | 98 JDA cooler but drier year than 2015, making an interesting comparison between Ornellaia Bianco’s only two 100% Sauvignon Blanc vintages. Smoky lanolin notes lead to a concentrated, intense and juicy palate with creamy nectarine, grilled pineapple and citrus zest. Despite heading towards all-out exoticism, however, the 2016 is corseted and refined, demonstrating a push-pull between juicy, ripe tropical fruits and mineral restraint, suggesting there is much more to come from this wine. The individual base wines were fermented in barriques (30% new) with no malolactic fermentation, then aged on the lees for up to 18 months with occasional batonnage. A final three months on steel was completed before blending and bottling.Decanter | 96 DECThe 2016 Ornellaia Bianco is a beguiling wine, even a bit deceptive when you get down to facts. This is indeed the central part of its irresistible charm. For one, this edition is a mono-variety wine made solely with Sauvignon Blanc. (The other protagonist of the blend, Viognier, is said to return in 2017.) However, the complexity of the bouquet could mistakenly make you think the blend is more intricate. You get white rose, crisp apple, saffron, toasted pine nut, cinnamon and wild sage. The aromas show brilliant detailing. In addition, the wine is expansive and creamy in terms of mouthfeel. However, none of the whites at Ornellaia—including this wine—undergo malolactic fermentation, though the creamy and richly textured mouthfeel might lead you to conclude otherwise. This classic vintage is especially generous and rich. The wine does see barrique aging, but only a third of the wood is new. Those spicy endnotes serve to frame the beautiful fruit that sits squarely at center stage.Robert Parker Wine Advocate | 95 RPThe 2016 Ornellaia Bianco has more nuance, freshness and layers of flavors than the 2015 tasted alongside it. I very much like the delineation and energy that are such signatures of the 2016.Vinous Media | 93-95 VMThe 2016 Ornellaia Bianco looks more mature than the 2015 and Heinz comments that it may have had a little too long in oak - 18months - which was longer than in other vintages. Although 2016 was cooler than 2015 - so you might expect more freshness - it was also much drier than 2015. This 2016 has an orange-gold tone to the color and a slightly, nutty, dried fruit aromatic profile with lightly perfumed spice notes. The texture is great, more of a full, voluptuous style with a medium-long finish. The 2016 is 100% Sauvignon Blanc, perhaps lacking a little freshness and vibrancy, but has a lovely silky weight and a gentle savory finish.The Wine Independent | 93 TWI

Technical Director Thomas Duroux and his team made one of the most brilliant wines of the 2016 vintage. Palmer is simply exceptional. Rich and dramatically sweeping in the glass, the 2016 is breathtaking. All the elements simply fall into place in a wine of mesmerizing beauty. The counterpoint of dark, sumptuous fruit and floral notes makes for an utterly compelling Palmer that will take its place among the estate’s finest vintages. Dark cherry, lavender, spice and mocha are some of the many notes that build into a deep, substantial finish that is truly unforgettable. In a word: magnificent!Antonio Galloni | 100 AGThe finest vintage I’ve ever tasted from this estate, surpassing the 2009 and 2010, the 2016 Château Palmer is a blend of 47% each of Merlot and Cabernet Sauvignon, with the balance Petit Verdot, all of which was brought up in 65% new French oak. This magical effort reveals a saturated purple color as well as a huge nose of crème de cassis, graphite, crushed rocks, and spring flowers, and it develops beautifully with time in the glass. Full-bodied, deep, incredibly concentrated and powerful, it nevertheless just glides over the palate with flawless purity and balance, present, ripe tannins, and a finish that just won’t quit. This is Bordeaux at its most regal and classic. It will be drinkable with just 4-5 years of bottle age and keep for half a century.Jeb Dunnuck | 100 JDPowerful tannins and hugely rich fruit balance together in this superb wine. The velvet texture belies the power behind the concentrated, ripe black-fruit flavor, with vibrant acidity giving ample lift. The wine’s structure will ensure aging for many years. Drink from 2024. Wine Enthusiast | 100 WEThe 2016 Palmer is a blend of 47% Merlot, 47% Cabernet Sauvignon and 6% Petit Verdot. Opaque garnet-purple colored, it slowly glides out of the glass with compelling notes of blueberry compote, warm cassis and kirsch with emerging hints of violets, cigar box, black tea, sandalwood and Sichuan pepper. Medium to full-bodied, wonderfully rich, concentrated and packed with latent energy, the palate literally grows in the mouth, revealing layer upon layer of black, blue and red fruits and tons of floral sparks, framed by super ripe, incredibly fine-grained tannins and finishing with epic length. It’s a wine that makes you wanna drape yourself languidly over a chaise lounge, glass of Palmer in hand, sighing with deep satisfaction, “This is so wonderfully Palmer.”Robert Parker Wine Advocate | 98+ RPAs is always the case with Palmer, the richness, depth and silkiness is just so impressive. Sophisticated and well constructed, with a vertical lift-off, there’s a creamy richness on the palate which supports pencil-lead, liquorice, damson, black cherry and slate. I love the smoky cocoa bean finish. Like the Alter Ego, it’s a different style this year but no less impressive, displaying width, heft and incredible persistency. It’s a wine that’s going to age far into the future and is extremely easy to recommend. The highest ever proportion of grand vin was produced in 2016.Drinking Window 2025 - 2042.Decanter | 98 DECSuch attractive fruit and alluring ripeness that it draws you in from the get-go. The discreet power here is delivered with a very astute touch. Assorted dark-berry aromas, as well as red plums, abound on the nose. The richness and depth in the mouth is stunning. The tannins are super polished and layered and they draw pristine dark fruit flavors deep into the finish in effortless mode. This is a star of the vintage. A blend of 47 per cent merlot, 47 per cent cabernet sauvignon and six per cent petit verdot. Try from 2024.James Suckling | 98 JSThis is a very solid rendering, with a core of steeped blackberry, black currant and fig fruit flavors that are juicy and well-defined. The back end picks up lots of graphite, tobacco, anise and violet notes while maintaining focus and energy. Shows latent depth as the fruit echoes steadily. Best from 2023 through 2038.Wine Spectator | 94 WS

Stunning concentration of perfectly ripe blackcurrants here with a delicate whiff of vanilla oak and extremely fine tannins that are almost perfectly integrated on the seductive and delicate palate, right through the almost literally breathtaking, super-long and very polished finish. Try from 2022.James Suckling | 98 JSTasted on two separate occasions, the 2016 Château Pape Clément never failed to impress, offering a huge, powerful, full-bodied personality as well as beautiful notes of cassis, graphite, high-class cigar tobacco, asphalt, and graphite. About as sexy as it gets in the vintage, with silky tannins and loads of fruit, it’s perfectly balanced and has a great finish. The 2016 is a blend of 60% Merlot, 36% Cabernet Sauvignon, and the balance Petit Verdot and Cabernet Franc, all raised in 60% new barrels.Jeb Dunnuck | 97 JDBlended of 60% Merlot, 36% Cabernet Sauvignon, 3% Petit Verdot and 1% Cabernet Franc, the 2016 Pape Clement has a deep garnet-purple color and quite a serious, earthy nose with truffles, tilled soil, underbrush and smoked meats over a cassis, baked plums and redcurrants core plus a touch of lavender. Medium to full-bodied, firm and grainy, the palate is built like a brick house, supporting muscular black fruit and earthy notions and finishing very long and mineral laced.Robert Parker Wine Advocate | 96 RPThe 2016 Pape Clément is fabulous. Racy and sumptuous in the glass, the 2016 captures the style that now characterizes Bernard Magrez’s wines from his estate in Pessac. Specifically, the 2016 is wonderfully deep in the glass, and yet retains terrific freshness as well. A rush of dark cherry, plum, smoke, scorched earth, grilled herb, leather and menthol builds as the 2016 shows off its compelling, inviting personality. I would prefer to give the 2016 at least a few years in bottle to allow its full breadth of aromatics to develop. Even so, there is so much to like. Pliant, supple and super-expressive, Pape Clément is gorgeous in 2016. Tasted two time Antonio Galloni | 96 AGThis takes a slightly different tack than many of its Pessac colleagues, relying less on bramble and tar and more on alluring toast, with mocha, anise, wood spice and black tea notes draped liberally over the core of sappy kirsch and cherry preserve flavors. Plush and suave through the finish, though this needs a bit of time for the wood elements to be fully integrated with the fruit. For fans of the flashier, cashmere-textured style. Best from 2023 through 2037. 12,500 cases made.Wine Spectator | 96 WSThe 60ha of vineyards are situated on an ancient alluvial terrace topped by a thin layer of more recent Garonne gravel. The winery’s 28 wooden fermentation vats correspond to individual parcels, and the grand vin red (in 2016, equal parts Cabernet Sauvignon and Merlot) is aged for 18 months in 70% new oak barrels. Andy Howard MW: Intriguing wine with an extra layer of aromatics. Floral, leafy, a touch herbal. Great purity allied with fresh acidity and integrated oak. A very fine Pessac. Robert Mathias: A brooding nose, coffee, cedar and dried tobacco. Broad structure with black cherry fruit. Tannins very fine, some warmth on the finish. Tim Triptree MW: Hedonistic aromatics of ripe black cherry, plum and blackberry, complex notes of smoke and cedar, leather, dried meats, tobacco and cinnamon spice. Opulent, ripe, great balance and length. Harmonious, ageworthy Pessac. (Drink between 2022-2040)Decanter | 96 DECThis rich, warm wine offers tannins cushioned within layers of black fruits. It is dense with structure and fruit while also having the freshness and acidity typical of this vintage. The wine will age for several years, becoming richer and more opulent. Drink from 2025.Wine Enthusiast | 95 WE

The 2016 Pavie a blend of 60% Merlot and 40% Cabernet Franc. Very deep purple-black in color, it needs a little coaxing to begin, slowly unfurling to reveal a fragrant perfume of violets, chocolate-covered cherries, crushed blueberries and eucalyptus over a core of preserved plums, kirsch, black raspberries and crème de cassis plus hints of licorice and chargrilled meat. Full-bodied and built like a brick house, it has a solid foundation of firm, super ripe, grainy tannins and seamless freshness interknit with the black fruit preserves and minerally layers, finishing very long and very decadent. Superb!Robert Parker Wine Advocate | 100 RPSpectacular aromas of crushed berries, such as blueberries and raspberries. Fresh flowers with hints of sandalwood. Exotic. Saturated palate of so much fruit, yet remains agile and energetic. Great length and texture. Fills your mouth. This needs time, but a classic. Twin brother of the perfect 2015.James Suckling | 100 JSTurning the dial up considerably, the 2016 Château Pavie leaps out of the glass with a thrilling bouquet of crème de cassis, toasty oak, graphite, white truffle, crayons, and flowers. A blend of 60% Merlot, 22% Cabernet Franc, and 18% Cabernet Sauvignon brought up in 85% new French oak (the new oak has been dialed back in recent vintages), this full-bodied Pavie is made in a more elegant, seamless style compared to prior great vintages, yet it still has brilliant depth of fruit and concentration, ripe, present tannins, a seamless texture, and an awesome finish.Jeb Dunnuck | 99 JDThe 2016 Pavie is simply magnificent. Gracious, perfumed and exquisitely beautiful, the 2016 has it all. I can’t remember seeing a Pavie with this much translucent energy and nuance. Black cherry, plum, lavender, spice and menthol all infuse this explosive, young wine with tremendous character. In the glass, the 2016 is vivid, aromatically deep and full of saline-infused energy. It is without question one of the wines of the vintage. As it turns out Gerard Perse also opened the 2008. Although the two vintages (2016 and 2008) in question are quite different in style and quality, the trajectory Pavie has taken in recent years is evident. The 2016 is a thrilling wine. That’s all there is to it. The blend is 60% Merlot, 22% Cabernet Franc and 18% Cabernet Sauvignon. Tasted two times.Antonio Galloni | 98+ AGThis is a rather showy—and captivating—display of fruit, with waves of lush cassis, raspberry and plum reduction flavors flowing through with authority and grace while a swath of chalky minerality stays deeply buried throughout. Toasty, glistening with vanilla and apple wood notes, but the fruit has the oak bridle easily in hand. One of the Right Bank showstoppers of the vintage. Best from 2024 through 2040. 6,667 cases made.Wine Spectator | 97 WSThis release underlines this estate’s change in style towards more elegant wines. While concentrated, the wine has stylish layers of black-plum fruit, beautiful acidity and freshness. Black-chocolate flavors are fully integrated into the rich tannins. This will develop into a great wine. Drink from 2025.Wine Enthusiast | 96 WEThe nose is unsurprisingly reticent, with smoky black fruits lurking. Very rich and dense, but the 22% Cabernet Franc seems to have given greater lift and intensity than usual. Fresher than 2015, but shows similar concentration, with precision, drive and length. (Drink between 2022-2040)Decanter | 93 DEC

Possibly the finest vintage of this cuvée to date, the 2016 Château Pavie Macquin comes from a cooler, later terroir on the upper plateau and checks in as 82% Merlot, 16% Cabernet Franc, and 2% Cabernet Sauvignon aged in 50% new oak. This deep, inky-colored effort boasts a rock star bouquet of blackcurrants, black cherries, white truffle, graphite, and spice. Deep, rich, and powerful on the palate, yet also balanced, elegant, and seamless, with ultra-fine tannins, this seamless beauty needs a decade of cellaring and will keep for 4-5 decades.Jeb Dunnuck | 98+ JDThe 2016 Pavie-Macquin is an epic wine in the making. Powerful, dense and explosive in the glass, the 2016 is simply dazzling. A rush of dark cherry, plum, lavender, spice and licorice builds in a sumptuous, beautifully layered Saint-Émilion that screams with character. More than anything else, the 2016 impresses for the way it balances structure and fruit intensity. The tannins are imposing, but there is a creaminess to the fruit that renders them barely perceptible. A move towards gentler extraction paid off hugely. What a wine!Antonio Galloni | 97+ AGThis is very linear and driven with a precise and driven center palate. Full-bodied, tight and compact. Energetic and well formed. Give it at least five years. Try from 2024.James Suckling | 97 JSDeep garnet-purple in color, the 2016 Pavie Macquin charges out of the glass with gregarious black cherries, warm blackberries and wild blueberries scents followed up by loads of red roses, baking spices, cedar chest and unsmoked cigars sparks plus a waft of wild thyme. Medium to full-bodied, the palate is an exercise in poise, revealing layer upon layer of cherries and berries flavors and tons of savory nuances, framed by firm yet exquisitely ripe tannins, finishing very long.Robert Parker Wine Advocate | 96 RPThis juicy wine wears its alcohol lightly, contrasting the tannins and firm structure with freshness and acidity. Blackberry flavors dominate along with attractive perfumes. Drink this impressive wine from 2025.Wine Enthusiast | 96 WEEngaging, with a gush of warm raspberry, plum and boysenberry compote flavors leading the way, while red licorice, apple wood and sweet tobacco notes strut through the finish. Nice intensity overall gives this a mouthwatering echo and pulls you back for more. Best from 2023 through 2038.Wine Spectator | 95 WSOne of the coolest terroirs of St-Emilion, with clay and limestone at a height of 77m, on one of the highest spots of the plateau. It has a punch of cool blue fruits, with rippling tannins and a whirl of freshly cut mint on the finish. You will need to be patient, but expect to be richly rewarded. 70% new oak. A Derenoncourt-Thienpont wine. Drinking Window 2026 - 2045.Decanter | 95 DEC

So aromatic with crushed currants, raspberries and blackberries with hints of graphite and lead pencil. Full-bodied and very tight with beautiful tannins and a long, flavorful finish. The tannins really build at the end of the palate. Try from 2024.James Suckling | 95 JSThe 2016 Pédesclaux is the first vintage to include all four grape varieties planted in the vineyard, according to Emmanuel Cruse. It has a very focused, concentrated bouquet of blackberry, graphite, hints of tobacco and a slight granitic scent - très Pauillac. The palate is medium-bodied with silky tannin, impressive depth, gentle grip and a killer line of acidity. I adore the harmony and precision of this Pédesclaux, which is probably the best to date. Highly recommended. 13.3% alcohol. Vinous Media | 94 VMAn estate that’s unquestionably on the upswing, the 2016 Château Pédesclaux is made from 48% Cabernet Sauvignon, 45% Merlot, 4% Petit Verdot, and 3% Cabernet Franc that spent 18 months in 60% new oak. In the past, the wines from this estate have been slightly chunky, but that started to change around 2014, and I think this 2016 is the best yet. Beautiful blue fruits, violets, spicy oak, and a touch of minerality all emerge from this medium-bodied Pauillac, which has fine, polished tannins, a seamless texture, and a great finish. With purity and finesse as well as richness and depth, it’s already reasonably approachable today, but it’s going to evolve for three decades or more.Jeb Dunnuck | 94 JDThis really shows the heart of 2016 in the northern Médoc - it has the triumvirate of good acidity, good tannins and good fruit. It’s a little austere and is going to take its time to truly get going. A second bottle proved much better for depth, as we queried rusticity on the nose of the first bottle. The second instead showed a hawthorn, hedgerow character and gorgeously rich black fruits, concentrated and focussed, and given complexity by tobacco and spice. It’s the first time that four grape varieties have been used in the grand vin - Cabernet, Merlot, Petit Verdot, plus 3% Cabernet Franc. Eric Boissenot consults. (Drink between 2024-2038)Decanter | 94 DECThe 2016 Pedesclaux is composed of 48% Cabernet Sauvignon, 45% Merlot, 4% Petit Verdot and 3% Cabernet Franc. It aged for 18 months in 60% new and 40% one-year-old French oak. It has a deep garnet-purple color and nose of crushed red and black currants and blackberries with cigar box, new leather, pencil lead and crushed rocks. The palate is medium-bodied, elegant, fresh and lively with loads of mineral nuances and a lovely earthy finish. Around 15,000 cases produced.Robert Parker Wine Advocate | 93 RPAn extroverted style, with bold plum and blackberry compote aromas and flavors, infused with anise accents and backed by an alluring finish of toasted vanilla, violet and mocha. On the showy side, but has enough latent drive to keep it honest. Drink now through 2030. 15,167 cases made.Wine Spectator | 92 WS

I was also able to taste the 2016 Châteauneuf Du Pape Cuvée Da Capo, which comes mostly from older vines in the La Crau lieu-dit and spends an additional year in a large foudre. The 2016 vintage was truly magical for the region, and this Cuvée Da Capo is unquestionably one of the finest vintages for this cuvée ever made, in the same league as, if not surpassing, the 1998, 2003, 2007, and 2010. Sensational notes of cured meats, crème de cassis, crushed violets, ground pepper, tapenade, truffle, and sweet herbes de Provence all soar from the glass and it hits the palate with a massive, full-bodied style that stays seamless, weightless, and as pure as they come. Traditional, classic Châteauneuf Du Pape doesn’t get better. I hate to be the guy who throws out the “best to date” line very often, but this is truly magical stuff.Jeb Dunnuck | 100 JDAs impressive as the Cuvée Réservée is, the 2016 Châteauneuf du Pape Cuvée da Capo brings an extra level of intensity. Turn that volume up to 11 or even 12. Waves of black cherries, plums and chocolate wash across the full-bodied, velvety palate, lingering nearly forever on the finish. As big and bold as it is, it remains breathtakingly elegant and fine. It should evolve gracefully through at least 2040.Robert Parker Wine Advocate | 99 RPBlack-cherry and plum flavors are ripe but pertly balanced in this Grenache blend. It’s spicy and intensely aromatic, wafting of cloves, allspice and caramel, yet revitalizing and mineral too. The finish is endlessly long, fringed by fine, taut tannins. It’s stunning now but should improve through 2036 and hold further still.Wine Enthusiast | 98 WEVivid ruby. Intensely perfumed dark berry, cherry preserve and licorice aromas are complemented by hints of game, exotic spices and candied lavender. Deep, sweet and expansive on the palate, offering densely packed raspberry, cola and floral pastille flavors and a strong suggestion of spicecake. Shows superb clarity and power on a ridiculously long, sappy finish that eventually leaves behind cherry liqueur and bitter chocolate notes.Vinous Media | 97 VMThis is richly fruited, with succulent plum, boysenberry and fig preserve flavors that are seamlessly layered and laced with warm anise, black tea and smoldering tobacco notes. The long finish features well-embedded chalky grip that gives this cut to match the lush fruit. A beauty. Grenache, Syrah and Mourvèdre. Best from 2021 through 2040. 833 cases made.Wine Spectator | 97 WSAll 13 varieties have been used from lieux-dits La Crau, Les Escondudes and Mont Pertuis, with no destemming. There’s some complexity and interest on the nose already, with aromas of violets, blueberries, raspberries and a touch of tobacco leaf. The wine is medium to full-bodied, but without any heaviness, with sublime freshness and piercing acidity. This has real life, and a lightness of touch which delivers real drinkability. Very fine, abundant ripe tannins work like a lattice through the fruit. The fairly raised levels of alcohol don’t give a sense of imbalance in the wine, and it finishes on a lifted note. The best Da Capo in a long time. Real elegance. Drinking Window 2020 - 2036Decanter | 97 DECThis is the second year in a row that the Férauds have bottled this rare cuvée, made only in exceptional vintages. The 2016 is even more intense than the 2015, with a bright energy that makes it inviting despite its size. A blend of all 13 red-wine varieties permitted in the appellation, fermented in whole bunches with ambient yeasts in tank, it uses stemmy herbal notes to lift the masses of dark, figgy fruit, taking it into higher, fresher registers of roses and seedy strawberries, cracked peppercorns and garrigue. The tannins and alcohol are not harsh, but intense enough to suggest this is best left untouched in the cellar for five years, or even 15.Wine & Spirits | 96 W&SAn impressive wine for the concentration and punchy fruit impact. Pears, melons and assertive lemon citrus weighs in on the palate. The length and purity is stunning. A gently savory, pastry-like edge to the finish. Will age superbly. Try from 2020.James Suckling | 93 JS

A very serious St.-Estèphe with excellent concentration, firm tannins and a dark soul. I love the earth, walnut, bark and smoke aromas that pour out of this. Very long, dramatic, dry finish. Better from 2021.James Suckling | 95 JSAnother sleeper from Saint-Estèphe, the 2016 Phélan Ségur is super impressive. An enticing bouquet laced with crushed rocks, graphite, iron, smoke, lavender, mint and inky blue/purplish fruit makes a strong opening statement. A wine of power, resonance and gravitas, the 2016 Phélan is remarkably expressive and also full of potential. Tasted two times.Antonio Galloni | 94 AGShowing beautifully on multiple occasions, the 2016 Château Phélan Ségur is incredibly impressive and reveals a saturated purple as well as pure cassis, violets, damp earth, lead pencil, and spice-driven aromas and flavors. Beautifully layered and textured, concentrated, with fine tannins and the purity and elegance that make the vintage so compelling front and center, it’s a high-class Saint Estèphe to enjoy over the coming 20-25 years or more.Jeb Dunnuck | 94 JDI tasted this vintage on several occasions, and it delivers lush pure cassis fruit, freshness with concentration, velvety tannins, and a kind of glossiness along with a peppery spiciness. A late harvest took place from September 29 to October 21. The blend is 55% Cabernet Sauvignon and 45% Merlot, aged in 50% new barrels, but they are moving to lighter toasting. In recent years, this estate consistently performs above its unclassified status in terms of complexity, character, and personality. 2016 was the last vintage from the Gardinier family; the new owner plans even more investment and is farming part of the vineyards organically. (Drink between 2023-2045)Decanter | 94 DECThis is a touch old-school, with bay and tobacco notes out front followed by alder, warm earth and steeped black currant flavors. The grippy finish lets the fruit and earth notes wrestle a bit, leaving a chewy feel. Will settle with cellaring, but this is not for fans of finesse. Best from 2022 through 2035. 15,000 cases made.Wine Spectator | 93 WSThere is a much better balance between fruit and the wood aging in this vintage from this estate than in the past. This wine offers richness and structure from fruit tannin. Dark fruits give the wine rich intensity. Drink from 2025.Wine Enthusiast | 93 WEDeep garnet-purple in color, the 2016 Phélan Ségur gives elegant red and black currants, kirsch and black berries with violets and chocolate box scents plus a waft of cigars. The palate is medium-bodied, elegant, fine grained and fresh with great vibrancy and mineral notes on the finish.Robert Parker | 92 RP

The 2016 Brunello di Montalcino is a fruit-focused and high-energy effort, lifting up with a spicy and slightly exotic display, showing sour cherry, wild strawberry, savory herbs and hints of animal musk. It’s silky in texture with fleshy red berries further excited by juicy acids, giving way to salty minerals and pretty inner florals. Tannins saturate through the finish, yet this remains balanced throughout with a resonating note of black licorice. The 2016 Piancornello is very impressive. Well done!Vinous Media | 94 VMA firm, linear red with cherry, plum and hints of chocolate, as well as bark. Some fruit-tea leaves as well. It’s full-bodied and layered, chewy and intense. Fine tannins. Drink after 2023.James Suckling | 94 JSThe aromas recall dark-skinned fruit, underbrush and cooking spice. The concentrated palate offers dried black cherry, clove and licorice alongside dusty tannins. Drink 2023–2030.Wine Enthusiast | 90 WE

A blend of 94% Cabernet Sauvignon and 6% Petit Verdot, the deep purple-black colored 2016 Cabernet Sauvignon Reserve hits the ground running with the most stunning perfume of crushed black cherries, violets, dark chocolate, licorice and blueberry pie, going on to reveal subtle nuances of cinnamon toast, hoisin, menthol and fragrant underbrush. Full-bodied and oh-so-generously fruited in the mouth, the rich, decadent palate is beautifully lifted with fantastic freshness and powered by super ripe, silt-like tannins, finishing with layer upon layer of long-lingering floral, spice and vibrant berry notes. If "Plumpjack awesome" isn’t a phrase to describe the ultimate in deliciousness, it should be.Robert Parker Wine Advocate | 100 RPBottled under screw cap, the 2016 Cabernet Sauvignon Reserve is certainly a worthy follow-up to the monumental 2015. As pure, seamless, and classy as it gets, with heavenly notes of crème de cassis, white flowers, lead pencil shavings, graphite, and damp rock-like minerality, this beauty hits the palate with full-bodied richness, a layered, multi-dimensional texture, no hard edges, and spectacular length. This is another monumental wine from this team that needs to be tasted to be believed.Jeb Dunnuck | 100 JDThe 2016 Cabernet Sauvignon Reserve is expressive and sensual to the core. The Reserve possesses tons of textural richness and resonance in every dimension. Inky dark fruit, bittersweet chocolate, cloves, new leather and licorice are pushed forward. The 2016 is seamless, creamy and exotic, all of which add to its tremendous immediacy and overall appeal.Vinous Media | 97 VM

The 2016 Brunello di Montalcino Riserva Lupi e Sirene emerges from the bottle with lots of pretty aromatic intensity and purity. The bouquet is laced with bold cherry, sweet raspberry, red rose, earth, balsam herb and sweet almond. It boasts a beautiful appearance in the glass with a dark, shiny ruby color. On the palate, it produces a silky, glossy texture that lasts long and is fueled by the fresh acidity you always get with Sangiovese.Robert Parker Wine Advocate | 96 RPAn enticing mix of exotic spice, crushed violets, medicinal black cherries and sweet mint wafts up from the 2016 Brunello di Montalcino Riserva Lupi e Sirene. Its textures are silky and rich, nicely matched by depths of ripe red and blue berries, plus an enriching hint of almond paste. This stops just short of decadence, as salty minerals and bright acidity add a more savory twang, and fine-grained tannins slowly take hold. While structured, the long, dramatic finale is packed full of dark primary fruits, savory herbs and hints of mocha. I expect the 2016 Riserva Lupi e Sirene to be firing on all cylinders after only a short stay in the cellar. There will be no 2017 due to the drastic loss of fruit in that extremely dry and warm vintage.Vinous Media | 96 VM

Ripe, full and explosive with a big tannic frame. Expressive dark fruit aromas and flavour. Broad palate, tannins present but finely etched. Persistent. Drinking Window 2023 - 2034.Decanter | 92 DECBlackberry, blueberry and orange-peel aromas follow through to a full body with a solid core of fruit and a fresh, tangy finish. The hazelnut and walnut undertones add to the complexity. Drink in 2021 and onwards.James Suckling | 92 JSA restrained style, but with a tasty core of juicy plum and red currant fruit that melds with light mulling spice, black tea and sanguine notes. There’s a dusting of cedar on the finish. Drink now through 2028. 12,500 cases made. — JMWine Spectator | 91 WSThe 2016 Poujeaux has turned out beautifully. Ripe, generous and deeply layered, the 2016 has so much to offer. A varietal Cabernet Sauvignon note give the dark red/purplish berry fruit an attractive floral/savory upper register that adds striking nuance as well as character. This is a superb vintage for Poujeaux.Antonio Galloni | 90 AGAn outstanding Moulis made with consulting help from Stéphane Derenoncourt, the 2016 Château Poujeaux offers up a rock star, medium to full-bodied, layered profile as well as pretty notes of ripe black fruits, graphite, violets, and background oak. Give this sleeper 2-3 years of bottle age and it will impress for a decade or more.Jeb Dunnuck | 90 JD

The 2016 Prieuré-Lichine is all class. Floral, silky and nuanced to the core, the 2016 is a wine of pure and total seduction. Freshly cut flowers, vibrant red fruit and creamy tannins all add to the wine’s undeniable allure. In 2016, Prieuré-Lichine is all class, not to mention one of the sleepers of the vintage. Don’t miss it! Tasted two times.Antonio Galloni | 96 AGDark fruit notes are more evident here than in the 2015 vintage, with spice moving from cinnamon to black pepper, alongside damson and lots of pure cassis notes. The oak, 45% new, is extremely well integrated with grilled almond notes. This is another vintage that showcases the energy and generosity of Prieuré-Lichine in recent years, capturing the generosity of the fruit without sacrificing the elegance of Margaux. Drinking Window 2026 - 2046.Decanter | 95 DECWith vineyards in the southern Margaux village of Cantenac, this estate has produced a deliciously juicy wine. The structure follows a straight line between the tannins and the intense fruit and acidity. The wine should age well, ready to drink from 2024.Wine Enthusiast | 94 WEA very suave, polished Margaux that delivers iodine and dark-stone aromas and a wealth of ripe, plush dark fruit that follows through to the palate in attractive, fleshy and juicy mode. Try from 2022.James Suckling | 93 JSThe 2016 Prieure-Lichine has a medium to deep garnet-purple color and a bold, intensely scented nose of warm blackcurrants, black raspberries and mulberries with hints of cedar chest, tobacco, dried herbs and iron ore. Medium-bodied, the palate has bags of class with lovely, vibrant black berries flavors and earthy sparks framed by ripe grainy tannins, finishing long and refreshing.Robert Parker Wine Advocate | 92 RPA restrained style, with a beam of cherry, cassis, lilac and sandalwood flavors, revealing a good fleshy feel and solid depth throughout. Light perfume and tobacco hints give the finish some added range. No fireworks here, just balance and focus. Best from 2021 through 2032. 19,167 cases made.Wine Spectator | 92 WS

The 2016 Viña Cubillo Tinto Crianza was surprising, spectacular, elegant, clean and fresh like few vintages before. It was a superb year, with quality, quantity and freshness. It’s quite the opposite from the previous 2015, which was a much warmer and riper year. The 2016s have moderate alcohol and especially the perception of less ripeness (even though the alcohol is very similar). It feels very young, still quite primary. Mercedes explained, "Cubillas, a 24-hectare plot, is a vineyard that could produce Gran Reserva wines. It’s a very good vineyard, but we would miss the Crianza in our range". In fact, the comment was that this vintage is even a challenge for the Viña Tondonia red "because of its price." It is indeed a bargain. "But it doesn’t have the finesse of Tondonia," concluded María José. Anyway, it’s super tasty. 92,000 bottles produced. It was bottled in November 2022.Robert Parker Wine Advocate | 94 RP

An enticing mix of incense, black tea, cracked pepper and red wild berries emanate from the 2016 Valpolicella Superiore. This is undeniably elegant, with its silky textures that seem to coat the entire palate in a seductive layer of violet-tinged fruits and suave lavender and chocolate notes. That said, this is not sweet nor overly rich; in fact, the 2016 is truly harmonious and poised, boasting tremendous concentration that‘s lifted by saline-infused acids. It leaves the palate completely saturated with cloves and allspice, as it tapers off structured and long. This is next-level Valpolicella Superiore, and it may even one day warrant a higher score. Marco Sartori uses 30% appassimento grapes in his Valpolicella, which are dried for twenty days. The wine is refined in a 50% - 50% mix of large oak cask and barrique, of which only about 20% are new.Vinous Media | 94+ VMThe oak-aged Roccolo Grassi 2016 Valpolicella Superiore is a sharp and tight red wine with candied aromas of cherry and plum. The wine is dark and rich at its core with big fruit weight that wraps over the palate. Mild tannins and balanced acidity give the wine immediate drinking appeal. There is some dusty spice on the close. Production is 33,000 bottles.Robert Parker Wine Advocate | 91 RPEarthy and peppery nose with very ripe red and black cherry nuances. Cedary on the palate, soft, with a crisp acidity.Decanter | 91 DEC

Wow. This is very polished and full of purpose with dark berries, hazelnuts, cedar and chocolate, as well as black olives. Full-bodied, chewy and intense with a focused tannin backbone and intensity. Loads going on here. Finishes strong. This could be the best wine ever from here. Try from 2024.James Suckling | 96 JSThe 2016 Rouget is a total turn on. A rush of red cherry/raspberry jam, sweet spice, chocolate and tobacco builds as this exotic Pomerol shows off its racy, opulent personality. The full throttle-style works beautifully. There is not a whole lot of subtlety, but the Rouget is undeniably delicious. I loved it. Tasted three times.Antonio Galloni | 94 AGThe 2016 Rouget is deep garnet-purple colored with baked plums, dried mulberries, tobacco and crushed rocks scents with wafts of beef drippings and Indian spices plus bay leaves hints. Medium to full-bodied, firm, grainy and laden with earthy layers, it has a savory finish.Robert Parker Wine Advocate | 92 RPThe 2016 Rouget is deep garnet-purple colored with baked plums, dried mulberries, tobacco and crushed rocks scents with wafts of beef drippings and Indian spices plus bay leaves hints. Medium to full-bodied, firm, grainy and laden with earthy layers, it has a savory finish.Wine Spectator | 92 WSThe alcohol gives a slight headiness to this wine, but it’s balanced by plenty of succulent red and black fruits that power through the palate, driving forward with a real lilt and liveliness. It’s restrained on the finish, held in by bitter chocolate and liquorice. Drinking Window 2024 - 2036.Decanter | 92 DECShowing lots of upfront oak influence, the 2016 Château Rouget nevertheless has some serious density and depth, with beautiful fruit. Notes of chocolate, smoked earth, and camphor all develop with time in the glass, and on the palate, it’s full-bodied, firm and chewy. It could use more elegance, but this is going to round into form with 2-4 years of bottle age, at which point the tannins are going to be more integrated and it’s going to show more charm. It should keep for 15 years or more.Jeb Dunnuck | 90+ JD

The 2016 Percarlo captures all of the beauty it has always shown in the cellar. Pliant, silky and exceptionally polished, the 2016 simply has it all. Freshly cut flowers, rose petal, mint, spice and blood orange add striking aromatic nuance to a core of brilliant Sangiovese fruit. Powerful and ample, with superb aromatic lift, the 2016 Percarlo is exceptionally beautiful and moving from the very first taste. A whole range of floral and mineral notes extend the finish effortless. The tannins need time to soften, so readers should plan on at least a few years of cellaring. In a word: compelling.Vinous Media | 99 VMThe iconic San Giusto a Rentennano 2016 Percarlo is a gorgeous expression, opening slowly to reveal black fruit, blue flowers, lilac, honey, potting soil and a touch of fragrant porcino mushroom. These are stunning results, with a soft and contoured mouthfeel followed by elegant tannins, balanced acidity and a long finish that wraps over the palate with silky intensity. Keep the wine in your cellar for a few more years, allowing it to take on extra complexity and volume. In a sense, Percarlo transcends Sangiovese. Not only does it deliver the classic characteristics of the variety, it does so with a touch of magic, transforming the grape into an ethereal and soulful expression of Tuscany.Robert Parker Wine Advocate | 98+ RPA light kiss of oak adds a resinous element and extra tannins to this red, featuring black cherry, blackberry, tar and wild herb flavors. The pure fruit core, vibrant structure and fine length reveal potential, while a violet note supplies grace. Needs time to integrate the tannins. Best from 2022 through 2042. 1,250 cases made, 375 cases imported.Wine Spectator | 94 WS

Features a core of focused cassis and damson plum flavors, along with light lilac, iron and bramble notes. Shows juicy energy on the finish, with the iron hint lingering longest. Accessible already. Drink now through 2029. 21,650 cases made.Wine Spectator | 90 WSFreshness and brightness with just a hint of herb to the currant and floral undertones. Medium body, fine tannins and a flavorful finish.James Suckling | 90 JS

Scheduled to be released in March of this year, the deep ruby-colored 2016 Cabernet Sauvignon would give the 2015 Château Margaux (that’s what leaped into my head as I tasted this) a run for its money and is an utterly perfect bottle of wine that does everything right. Made from 100% Cabernet Sauvignon from very old, dry farmed vines in what was previously known as the J.J. Cohn Vineyard, its deep purple color is followed by a heavenly perfume of blueberries, spring flowers, lead pencil, exotic spices, and graphite. Slightly more focused and poised than the M. Etain release, with full body, ultra-fine tannins, and no hard edges, it’s a wine of incredible elegance paired with remarkable intensity, and it’s rare to find a wine that marries both so effortlessly. As with the vast majority of truly great Cabernet Sauvignons, it’s great today and will be great in 30 years.Jeb Dunnuck | 100 JDScarecrow is 100% Cabernet Sauvignon from two acres of old vines planted in 1945 by John Daniel and dry farmed. Very deep garnet-purple colored, the 2016 Cabernet Sauvignon comes sashaying out of the glass with tantalizing notions of violets, lavender, Black Forest cake, mulberries, tobacco leaf and fragrant earth with a core of warm cassis, kirsch, Chinese five spice, rose hip tea and cedar chest. The palate is full-bodied and super concentrated yet possesses great energy with vibrant red and black fruits and loads of mineral accents, framed by very ripe, super fine-grained tannins and fantastic freshness, finishing very long with the most incredible perfume. Hedonistically, undeniably and deliciously perfect. 2,000 cases are to be made, to be released in the spring of 2019.Robert Parker Wine Advocate | 100 RPScarecrow’s story is as fascinating as it is improbable. The vineyard was founded in 1945 by Joseph J. Cohn who was born in Harlem, New York, in 1895, to Russian immigrants. Cohn, penniless as a child, rose to become the head of Hollywood’s famous studio MGM. Among the classic movies Cohn produced was The Wizard of Oz. Years later Cohn’s grandson Bret Lopez named the wine Scarecrow after the movie’s beloved character. Made by Celia Welch, it’s a stunning wine with dazzling flavours that flash open like a peacock’s tail. The texture is nothing short of sublime.Drinking Window 2019 - 2045Decanter | 98 DECThe 2016 Cabernet Sauvignon Scarecrow is another positively riveting wine from this benchmark estate and longtime winemaker Celia Welch. Powerful and explosive on the palate, with tremendous energy, the 2016 has so much to offer. A rush of graphite, smoke, leather and tobacco builds as this beautifully layered, nuanced Cabernet Sauvignon shows why Scarecrow is one of Napa Valley’s very finest vineyard sites. Just bottled a few weeks before this tasting, the 2016 is shaping up to be a real jewel of a wine. Don’t miss it!Vinous Media | 98 VMA frankly ripe style, with creamed plum, blackberry and dark cherry sauce flavors gliding through. A singed alder note provides frame and spine, while warm earth, tobacco and sassafras accents run through the finish. Solidly built despite the slightly heady fruit. Best from 2021 through 2034. 2,000 cases made.Wine Spectator | 94 WS

Complex aromas of fresh flowers and cherries follow through to a full body, firm and very silky tannins and a long, long finish. Driven and fine. Drink from 2022.James Suckling | 96 JSThis is all about purity, finesse and energy. A line of cherry and raspberry flavors runs through this red, with grace notes of leather, tobacco, graphite and underbrush. Reined-in and firm, yet balanced, with a lingering aftertaste of cherry, mineral and spice. Best from 2021 through 2045. 5,000 cases made, 50 cases imported.Wine Spectator | 95 WSA pure expression of Sangiovese, the Tenuta Sette Ponti 2016 Valdarno di Sopra Vigna dell’Impero opens to brambly notes of forest floor and wild cherry, followed by crushed flowers and scorched earth. There is a warm-climate element to this wine that is specific to Tuscany, and that is presented with extra ripeness and spice. The wine finishes with some bitter almond and grilled rosemary. I tasted bottle 3,490 of the 9,767 bottles produced in this vintage.Robert Parker Wine Advocate | 92 RP

In years past, I have commented on the pretty mineral nuances laced into the bouquet of this single-vineyard wine. The 2016 Brunello di Montalcino Vigneto Manachiara delivers those tones with extreme clarity and precision, giving this vintage a distinctive personality and identity. Equally impressive, however, is the structure and fiber of the wine that is clearly more robust, concentrated and well-balanced overall. This quality comes from both the fruit and the oak, and these two forces play against each other with nice contrasts. It is no exaggeration to say that this vintage delivers "more Brunello" on all fronts compared to recent past vintages. This is a standout wine.Robert Parker Wine Advocate | 97 RPThis is really beautiful with black cherries, porcini mushrooms, black walnuts and dried flowers on the nose. It’s full-bodied, yet very toned and tight with class and precision. Wonderful length and focus. Goes on for minutes. What a wine from here. Best ever? Try after 2025.James Suckling | 97 JSThe 2016 Brunello di Montalcino Vigneto Manachiara is fruit-forward and seductive. It’s exotic, showing spiced black cherries, hints of tangerine, sweet herbs and mocha. The textures are velvety, weighty yet pure, energized by vibrant acidity, as tart red and black berries saturate all that they touch, leaving a coating of fine tannins in their wake. The expression becomes dry and youthfully structured; yet intensity remains high throughout the finale, as this tapers off to dried fruits, baker’s chocolate and hints of licorice. The Vigneto Manachiara is made from a site on the eastern side of Montalcino at around 300 meters. The wine spends eighteen months in French barrique, followed by another twelve months in Slavonian oak barrels. While the oak comes through in the finished wine, it does so with impeccable style. That said, the 2016 will take some time to soften and reveal all of its charms.Vinous Media | 96 VMTruly the loveliest Manachiara I have tried and among my favourite wines of the vintage. Produced since 1995, it is crafted from Nardi’s vineyards near Castelnuovo dell’Abate in a warm yet breezy spot with cool nights and morning sun exposure. The nose is sun-soaked with plum, baked herbs and exotic florals, while the palate brings in flavours of nectarine, leather and a saline edge. Plush, fleshy and full, it is enveloped in a velvety texture that builds artfully to a powdery, tactile grip. This will give heaps of enjoyment for many years to come.Decanter | 96 DECVanilla and toasty oak aromas and flavors are wrapped around a core of cherry, plum and tobacco in this stylish red. With air, the oak recedes and a mineral element emerges. Shows fine balance and a lingering finish. Best from 2024 through 2042. 830 cases made, 100 cases imported.Wine Spectator | 94 WSThe nose is rather shy but eventually reveals new leather, forest floor, cedar and rose. The concentrated palate is still primary, featuring dried cherry, licorice and coffee bean framed in tightly knit, close-grained tannins. You’ll also detect the heat of evident alcohol on the close. Drink 2024-2031. Kerin O’Keefe | 92 KOThe nose is rather shy but eventually reveals new leather, forest floor, cedar and rose. The concentrated palate is still primary, featuring dried cherry, licorice and coffee bean framed in tightly knit, close-grained tannins. You’ll also detect the heat of evident alcohol on the close. Drink 2024–2031.Wine Enthusiast | 92 WE

Compared to the broad shoulders and rich concentration you get in the Vigneto Manachiara, the 2016 Brunello di Montalcino Vigneto Poggio Doria is slightly more ethereal and finessed in character. Even its color is a shade more ruby (by the slightest margin), and the aromas veer toward the red fruit side of the spectrum, instead of the black fruit. The bouquet yields quite a bit of varietal purity with raspberry, wild cherry and a lingering rosemary essence. Dark mineral and campfire ash also appear. The tannins are a bit drier and tighter here, compared to the relatively softer and richer texture seen in the Manachiara, and my recommendation is to hold this wine a bit longer in your cellar.Robert Parker Wine Advocate | 96+ RPThe 2016 Brunello di Montalcino Vigneto Poggio Doria is dark, brooding and savory from the start through its almost-salty finish. Crushed violets and roses mingle amidst an air of earthy minerals and undergrowth, with hints of pine and tart woodland berries adding freshness. Its textures are silky and polished, with a dense core of black fruits and spice carried over a medium-bodied frame by brisk acids. Tannins come in late in the game; yet they quickly firm up the expression, adding youthful tension as echoes of purple florals and cheek-puckering blackberry linger. This is painfully young and will require some time to come around, but I hope to enjoy another bottle when it does. The Poggio Doria cru is located in the north-west of Montalcino. The wine spends eighteen months in a combination of new and used tonneaux, followed by another twelve months in Slavonian oak barrels prior to bottling.Vinous Media | 94 VMPoggio Doria comes from a five-hectare plot in the wooded and densely shrubbed area of Casale del Bosco. Harvested slightly later than the Manachiara, in the first week of October, the 2016 is immediately expressive and precise in its aromas of medicinal herbs, fragrant forest, gingerbread and spice. The most linear and least generously fruited of Nardi’s three Brunello, it will need some time to unfurl and for the wood to integrate but there is much promise. Immensely juicy on the finish.Decanter | 94 DECImpressive black cherries with black mushrooms, mahogany and black earth. Full-bodied with chewy yet fine-textured tannins. It goes on and on in the palate. Muscular, yet very toned and fine-grained. Hints of steel at the end. A beauty. Try after 2023.James Suckling | 94 JSAromas of red berry, blue flower and star anise form the nose along with whiffs of wild herb. Structured and elegant, the taut, savory palate delivers juicy red cherry, raspberry compote and licorice alongside tightly wound, fine-grained tannins. It’s still young so give it time to fully develop. Drink 2024–2036. Kerin O’Keefe | 94 KOAromas of red berry, blue flower and star anise form the nose along with whiffs of wild herb. Structured and elegant, the taut, savory palate delivers juicy red cherry, raspberry compote and licorice alongside tightly wound, fine-grained tannins. It’s still young so give it time to fully develop. Drink 2024–2036.Wine Enthusiast | 94 WEAn impressive red, this adds a light touch of new oak to its cherry, strawberry, iron, tobacco and pine flavors. Vanilla and resinous accents linger, along with dusty tannins that should meld with the fruit in a year or two. Best from 2023 through 2038. 165 cases made, 50 cases imported.Wine Spectator | 93 WS

Very attractive, plush and rich red and dark-fruit aromas with beautifully integrated oak and youthful, spicy complexity. The palate has lush, seamless and velvety tannins that are elegant yet powerful and deliver a silky build of ripe dark-berry flavors into a long, seamless finish. Greatest Siran ever! Try from 2023.James Suckling | 96 JSNow with more Cabernet Sauvignon in the blend than in the past, this wine has elegant black-currant fruits and tannins allied to a lift of acidity. Showing the continued improvements at this southern Margaux estate, the wine is joyful and ripe. Drink from 2025. Wine Enthusiast | 94 WEMore aromatically expressive than some, with succulent red and black fruit. While a touch of heft from the 14% alcohol is discernible, it’s a very pleasing wine to enjoy now – and for another 15 years. Its creamy, almost soft texture, with plum-like roundness from the Merlot, also endears. The wine seems more balanced than its 2009 counterpart, a result of the hard work in recent years to make Château Siran better than ever.Decanter | 93 DECThe 2016 Siran has a well-defined bouquet of blackberry, raspberry, rose petal and crushed violet aromas. The palate is medium-bodied with sappy black fruit, and quite saline in the mouth. The nicely proportioned finish displays very well-integrated oak. This is a gorgeous, sensual Margaux that should offer 20–30 years of drinking pleasure. Tasted blind at the Southwold tasting.Vinous Media | 92 VMThe 2016 Siran has a deep garnet-purple color and nose of cassis and chocolate-covered cherries with wafts of black soil, licorice and violets. The medium-bodied palate is lively with grainy tannins and a good fruit core.Robert Parker Wine Advocate | 90 RPThe deeply colored 2016 Château Siran is a chewy, rich, powerful effort that needs short-term cellaring to come together. Loads of black fruits, smoked meat, leather, and graphite notes all flow to a medium to full-bodied Margaux that takes some time to unwind, yet it’s going to be better with 4-5 years of bottle age and keep for 15+. It’s a solid, promising effort.Jeb Dunnuck | 90+ JD

Such wonderful opulence and beauty. The nose shows dried flowers and minerals with blackberries and black cherries. Purity is the word. Full-bodied with incredible depth and structure and polished, silky tannins that envelop your palate. The length is really impressive. Try after 2025.James Suckling | 97 JSThe 2016 Vecchie Vigne Brunello is introspective and complex on the nose, with tobacco, baked earth, dried black plum, cedar, and lavender. The palate is concentrated and brooding, with cola, balsamic black fruit, and tea leaf, and the wine is full-bodied, with chiseled structure, powerful tannin, and balanced acidity. Spending two years in French oak of 225 liters, the oak influence is present but has finesse and is well-integrated for the style. This wine warrants time in the cellar and will be fantastic drinking for those who gravitate to a more polished, modern style. 2025-2040.Jeb Dunnuck | 96 JDThe 2016 Brunello di Montalcino Vecchie Vigne from Siro Pacenti is dark and youthfully folded in upon itself. This pulls you closer to the glass, as it slowly reveals a nuanced display of olive-tinged blackberry and plum, with hints of mocha, balsamic spice and tanned leather. It’s deeply textural, with velvety waves of ripe black fruits laced with tactile minerals, propelled by vibrant acids which carry its medium-bodied weight with ease. Youthfully dense, poised and geared for the long term, the 2016 Vecchie Vigne will require a good amount of cellaring to show all of its charms. Hints of licorice and violet florals echo throughout the long and structured finale.Vinous Media | 95 VMMenthol, new leather, French oak and spiced blueberry aromas come to the forefront. Full bodied and concentrated, the firmly structured palate delivers dried cherry, grilled Porcini, vanilla and licorice set against assertive, close-grained tannins before closing on a coconut note. Give it time to flesh out in the bottle. Drink 2026–2036.Kerin O’Keefe | 95 KOMenthol, new leather, French oak and spiced blueberry aromas come to the forefront. Full-bodied and concentrated, the firmly structured palate delivers dried cherry, grilled Porcini, vanilla and licorice set against assertive, close-grained tannins before closing on a coconut note. Give it time to flesh out in the bottle. Drink 2026–2036. Wine Enthusist | 95 WEI tasted this wine from barrel a few years back, and it’s great to follow up on its evolution. Looking back at my notes, I remarked on the generosity, depth and fruit-driven bounty of the Siro Pacenti 2016 Brunello di Montalcino Vecchie Vigne. Those are the same words I would use to describe the wine today. Indeed, they could sum up the house style that underlines concentration, careful berry selection and an elaborate oak regimen with new French barrique. Fruit from old vines represents a blend of two sites, one with rocky soils to the south and another with clay soils to the north. This wine opens to a nicely saturated appearance with dark berry, spice and tobacco. The wine is structured and firm, owning its tannins to both the fruit and the barrique. I do find the tannins to be astringent at this young stage, so I would hold off from opening this 25,000-bottle release for a long while. Like many of the other producers in Montalcino, Giancarlo Pacenti has captured the linearity and focus of the vintage, but his house style ultimately leaves a bigger mark on the fruit.Robert Parker Wine Advocate | 94 RPBroad and dense, this red reveals power behind the plum, cherry, earth, leather and underbrush flavors. Will need time to shed its beefy tannins, but the fruit keeps pace on the long finish. Best from 2025 through 2047. 1,800 cases made, 700 cases imported.Wine Spectator | 94 WSLike the Pelagrilli, the Vecchie Vigne - a selection from vines older than 35 years - blends fruit from the estate’s two sites: one just northeast of the town of Montalcino, and the other near Castelnuovo dell’Abate. Generous new oak is still at the fore but not completely domineering. Star anise, clove and chocolate share the spotlight with forest floor and cedar. Ample in ripe fruit, power and extract, this is surprisingly supple, though dry tannins definitely stick to the edges of the mouth. It retreats into its shell as it sits in the glass.Decanter | 92 DEC

Composed of 65% Cabernet Sauvignon, 30% Merlot, 4% Cabernet Franc and 1% Petit Verdot and matured in 60% new oak for 18 months, the 2016 Smith Haut Lafitte has a very deep garnet-purple color, opening with sensuous scents of warm black cherries, blackberry pie, star anise and fragrant lilacs with hints of chocolate box, cigar box and pencil lead plus wafts of truffles and crushed rocks. Medium to full-bodied, rich and seductive, it completely fills the palate with perfumed black berry preserves and superbly plush tannins, finishing epically long and beautifully layered.Robert Parker Wine Advocate | 98 RPThe 2016 Smith Haut Lafitte is flat out stunning. Rich, ample and explosive, the 2016 possesses tremendous energy and tension to play off the wine’s dark, rich fruit. I am not sure I have ever tasted a young Smith Haut Lafitte with such extraordinary balance. In 2016, the Grand Vin is tense and pulsing with energy. Hints of lavender, spice, menthol and crème de cassis open up in the glass, but the 2016 stands out for its feel and exceptional harmony. The combined effects of picking a bit early, vinifiying more gently and reducing the impact of oak are having a profound effect at Smith Haut Lafitte. Thinking of some of the highly regarded wines of the last decade here, the 2009 and 2010 in particular, well, the 2016 is on another level. This is magnificent showing from proprietors Florence and Daniel Cathiard, and their team led by Technical Director Fabien Teitgen.Antonio Galloni | 98 AGQuite ripe, with lush waves of cassis, cherry preserve and raspberry puree flavors gliding through in no hurry, but maintaining definition and cut along the way as bramble, tar and melted licorice snap notes slowly emerge throughout. The finish features an intense echo of pastis and sweet tobacco, showing serious latent grip. Best from 2023 through 2038. 8,333 cases made. — JMWine Spectator | 97 WSMoving to the reds, the 2016 Château Smith Haut Lafitte checks in as 65% Cabernet Sauvignon, 30% Merlot, 4% Cabernet Franc, and 1% Petit Verdot that spent 18 months in 60% new oak. It’s undeniably a more elegant, reserved style from this estate, yet it still offers full-bodied richness and depth, with a classic perfume of cassis, black currants, cold fireplace, wood smoke, and tobacco. Deep, nicely concentrated, seamless, and, again, incredibly elegant, it’s going to flesh out nicely with short-term cellaring and keep for 20-30 years.Jeb Dunnuck | 97 JDThe blackcurrant and blueberry aromas are lifted and beautiful. Lots of flowers, too, together with some mushroom and dried-flower undertones. Full-bodied with firm and very silky tannins giving a lovely texture. Bright acidity lifts the finish and gives it drive and force. Better after 2025.James Suckling | 97 JSThis hugely dense wine is complex and full of juicy, succulent, smoky Cabernet Sauvignon. The tannins are at the service of the fruits. The wine still has a long way to go before maturity. Don’t think about drinking it before 2025.Wine Enthusiast | 97 WEDaniele and Florence Cathiard continue to drive Smith Haut-Lafite forward, with the 2016 a particularly fine year for them. Matured for 18 months with 60% new oak, this is a lovely Pessac-Leognan which rivals the top names. Intense, dark, pure fruit interwoven with notes of star anise, a hint of shellfish and iodine and subtle, smoky oak. Very long ageing potential. (Drink between 2023-2045)Decanter | 96 DEC