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(Rossignol-Trapet Chambertin Grand Cru Red) This is backward, primary and almost shut down with its ultra cool and serious nose of mostly dark berry fruit aromas that also offer up notes of spice, pepper earth, animale, smoke and underbrush, all of which resurface on the structured, minerally and firm to the point of being strict on the palate staining and hugely long finish. Wow, this makes an impression as it’s a big and very bad boy that will require plenty of time to harmonize and round out as the tannins are prominent. (Drink starting 2018)Burghound | 91-94 BH(Domaine Rossignol-Trapet Chambertin) The Rossignol-Trapet 2006 Chambertin was also still retaining a bit of its gas post-malo, and so was not as on form to taste as the Latricières. Nevertheless, this is clearly going to be a fine example of the vintage, as the wine offers up a complex bouquet of dark plums, black cherries, lovely minerality, coffee, woodsmoke, a bit of grilled meat, and new oak. On the palate the wine is full-bodied, deep and quite powerfully built, with excellent purity, a rock solid core, firm tannins and a very long, primary and soil-driven finish. This was probably the toughest wines to taste in the cellars in November, but it clearly possesses the raw materials to be quite special. (Drink between 2018-2060)John Gilman | 93-94 JGGood full red. Complex nose melds wild raspberry, tobacco and earth. Suave and fine-grained but youthfully subdued, with ripe balancing acidity giving the broad red fruit and soil flavors a sappy quality and very good snap. Best today on the rising finish, where the tannins are firm but fine and arrive late. A powerful wine but not hard.Vinous Media | 92+ VM

The 2006 Vosne-Romanée 1er Cru Aux Malconsorts from Sylvain Cathiard really blossomed in the glass, unfurling to reveal notes of plums, dark chocolate, rich soil, burning embers and some savory and hard-to-define bass notes, its new oak nicely digested at age 12. On the palate, the wine starts out a little foursquare but opens up to become quite expansive, more taut and controlled than the 2005 En Orveaux tasted the following day, with fine-grained but not yet melted tannins, a deep core of fruit and a long finish. An excellent Malconsorts with a full decade ahead of it.Robert Parker Wine Advocate | 93 RPGood full red. Darker fruits on the nose, complicated by minerals, violet and sweet oak. Rich and silky but at the same time minerally and firm; boasts impressive volume and texture but comes across as almost weightless. Finishes tight and youthfully closed, with superb mineral energy and toothcoating tannins. Lovely already but this should really be held for five or six years.Vinous Media | 93+ VM(Domaine Sylvain Cathiard Vosne-Romanée Les Malconsorts 1er Cru Red) A gorgeously layered and deep nose of spicy, and once again notably cool black pinot fruit seems to offer up a different nuance with each examination and serves as a classy intro to the supple, rich, round and strikingly pure mouth coating flavors brimming with dry extract on the hugely long finish that exhibits serious power. This is a big yet refined wine that remains the current reference standard for Malconsorts though, happily, there will be more serious competition going forward with Domaines Dujac and de Montille coming to the party. Impressive but note that patience will be required. (Drink starting 2016)Burghound | 93 BH

Among the most seductive noses from Pauillac. Strong, cassis-stained palate with a lovely sense of upwards motion and smooth, silky tannins that are starting to ease into the structure. Another vintage that shows why GPL is such a consistent player. Drinking Window 2016 - 2030.Decanter | 96 DECTasted at Bordeaux Index’s annual 10-Year On tasting in London. I raved about the 2006 Château Grand Puy-Lacoste when I tasted it from barrel ten years ago. It has evolved a really quite beautiful, very classic Pauillac bouquet with vivacious blackberry, raspberry and wild mint aromas that deftly absorb the oak. The palate is medium-bodied with fine tannin, perhaps a more forward "GPL" than other vintages, but there is genuine fineness to the tannin and that backward finish has great precision. There is the substance to suggest that it will be a long-term Left Bank and you could probably broach it after another 3-4 years. Tasted January 2016.Robert Parker Neal Martin | 94 RP-NMGood dark red. Perfumed, ineffable aromas of currant, cherry skin, floral oils and incense. Then juicy and penetrating on the palate, with excellent concentration and thrust to the soil-inflected flavors of currant, minerals and iron. Very suave, pure wine with the structure to age.Vinous Media | 91 VMDisplays blueberry on the nose, with a hint of fresh tobacco and some licorice. Full-bodied, with chocolate, berry and toasty oak. Long and very silky. Very pretty and balanced. Best after 2013. 13,750 cases made.Wine Spectator | 91 WS

Having just had the 2005 La Lagune, which I think is the greatest La Lagune I have ever tasted, the 2006 certainly loses some prestige in comparison, but this is an outstanding wine and further evidence of just how strong this estate’s wines have become. Sweet plum and red and black currant fruit, intermixed with notes of resiny pine forest and forest floor as well as a hint of barrique, are followed by a wine with gorgeous depth, an attractive, medium-bodied texture, a fresh, poised personality, and a moderately long finish. This is another beauty, not weighty, but pure, savory, and capable of lasting 15 or more years, although it is accessible already.Robert Parker | 91 RPThis is racy for a 2006 with plenty of tobacco, berries and hints of mushroom. Light, stylish earthy character. Medium to full body, fine tannins and a pretty finish with lovely tension. Drink or hold.James Suckling | 91 JS

(Château Léoville Barton, St-Julien, Bordeaux, France, Red) 85% Cabernet Sauvignon, 15% Merlot. A return to a more classic profile, with silky, dark damson and cassis, more structured tannins and great persistence. A lovely, extremely accomplished 2006, although it is still quite closed and backward right now. (Drink between 2017-2040)Decanter | 94 DECThere’s a great dark color to this, with intense aromas of cedar, wood, new leather and crushed blackberry. Full-bodied, with loads of fruit and a firm, powerful palate. Long and mouthpuckering. A muscular baby. Best after 2015. 18,750 cases made.Wine Spectator | 94 WSRight at the top of its form, this 2006 is one of the finest wines to come out of the vintage. The wine is structured and dense, but with such heartwarming ripe fruit that the tannins are almost submerged. There is just a hint of wood, but juicy black currant continues right through to the end. In a year, the fruit will lessen, and long aging begin.Wine Enthusiast | 94 WETasted at Bordeaux Index’s annual 10-Year On tasting in London. The 2006 Château Léoville-Barton has a surprisingly rich and opulent bouquet at first, although it calms down with aeration, offering crushed violet and black cherry scents, reminiscent of a fine Margaux. The palate is medium-bodied with a gentle grip in the mouth. Here the class begins to appear with fine balance and poise, but like the Langoa, it lacquers the mouth with tannins and feels very backward, surprising given the vintage. Cellar this for another decade, folks. Tasted January 2016.Robert Parker | 92 RP-NMGood bright ruby-red. Pretty aromas of black cherry, cassis, tobacco leaf, minerals, licorice and violet. Chewy, rich and deep, with good dense mid-palate fruit and excellent concentration. Fuller and sweeter than the Langoa. Finishes long and delineated, with powerful tannic clout and terrific mineral thrust. A serious 2006 for the cellar.Vinous Media | 91+ VM

Poyferré produced a shimmering, polished Cabernet in 2006, supple and more harmonious than many in the Médoc. Rich new oak lends the wine opulence and darkens the graphite mineral character of the tannins with an espresso-roast blackness. The fruit has dimension, balanced between plump blueberry and a more restrained vegetal note. Satisfying and delicious as a young wine, this should age with grace.Wine & Spirits | 93 W&SBeautifully dense, this generous, rich wine combines great fruit with a firm but sweet structure. The new wood element is still prominent, but this is now beginning to blend well with the ripe fruit. To finish, the tannins reassert themselves.Wine Enthusiast | 93 WETasted at Bordeaux Index's annual 10-Year On tasting in London. The 2006 Château Léoville Poyferré has one of the most harmonious and complete bouquets from Saint Julien: very well-defined blackberry, briary and chalky scents, real focus and delivery here. The palate is medium-bodied with fine, ripe tannin matched with well-judged acidity. Like the 2006 Léoville-Barton, it is stubborn and backward, but there is clearly harmony and focus on the finish, the new oak deftly assimilated in the fabric of the wine. This is a lovely wine from Didier Cuvelier. Tasted January 2016.Robert Parker Neal Martin | 92 RP-NMFull ruby-red. Ripe aromas of currant, milk chocolate and smoky oak. Lush, sweet and full, with superripe yet backward flavors of dark berries, dark chocolate and minerals. Wonderfully layered, structured wine whose excellent vinosity and firm tannins call for several years of patience.Vinous Media | 91 VMWonderful aromatics that display beautiful aromas of bramble fruits, evolving with age into glowing embers without sacrificing fruit. A rich smoked chicory note is evident that sets Léoville Poyferré apart from the other two Bordeaux Léovilles. Still young and crackling with life with undeniable exoticism. There is a real sense of lift through the palate and excellent persistency. Drinking Window 2018 - 2034Decanter | 90 DECBlackberry, licorice and blueberry aromas lead to a medium- to full-bodied palate, with fine tannins and a clean finish. Firm and attractive. Best after 2014.Wine Spectator | 90 WS

This classic, powerful, firm Lynch Bages may be as concentrated (if not more so) than the 2005. It possesses a dense purple-tinged color, tell-tale cassis notes interwoven with hints of roast beef, savory herbs, spice box and subtle oak, good acidity and ripe tannin. The result is a full-bodied, fleshy Pauillac that will benefit from another 3-4 years of cellaring. It is capable of lasting 20-25 more years.Robert Parker | 94 RPYear after year, Lynch-Bages is able to produce sumptuous wines, typically rich, powerful and structured. This is solid, the blackberry ripe fruit enveloping this structure with a velvet sheen. This is developing into one of the successes of the vintage.Wine Enthusiast | 94 WESlowly and confidently inching towards its drinking window, but needs another three to five years before it gets there. Deep plush fruit with tight liquorice root and menthol edging against rich blackberry coulis. Beautiful subtle tension and complexity on display. Really a huge amount that uncurls slowly in the glass. Very seductive. Drinking Window 2018 - 2040Decanter | 94 DEC(Château Lynch Bages) The 2006 Lynch Bages was raised in eighty percent new oak, which intuitively would have seen a bit excessive in a vintage such as ’06, but the wine has worked out well and looks to be a fine example of the year. The nose is deep and lovely, as it offers up a complex mélange of cassis, black cherries, tobacco, herb tones, gravel, espresso and toasty new oak. On the palate the wine is medium-full, long and suave on the attack, with a fine core of fruit, plenty of ripe, well-integrated tannins and fine length and grip on the nascently complex finish. (Drink between 2019-2035)John Gilman | 92 JGVery focused and pretty now, with currants, minerals and hints of dried flowers. Full body with super-integrated tannins and a long, long finish. Beautiful. Drink or hold.James Suckling | 92 JSBlackberry, licorice and mint aromas lead to a full-bodied palate, with velvety tannins and lots of blackberry and mineral fruit character. Shows outstanding concentration and balance. Best after 2014.Wine Spectator | 92 WS(a blend of 79% cabernet sauvignon, 10% merlot, 10% cabernet franc and 1% petit verdot; 3.54 pH; 6.03 g/l total acidity; 81 IPT; 13.2% alcohol): Fully saturated bright ruby. Currently in a slightly dumb phase and aromatically compressed on the nose, revealing cool blackberry and cassis aromas with extended aeration, complicated by notes of cola, flowers, red cherry and sweet spices. Then soft, round and ripe in the mouth, with persistent flavors of black cherry, cassis and cinnamon. A very serious wine offering impressive definition and very good balance, turning almost austere at the back, but with a pretty, pristine quality to its repeating floral and black fruit notes. Finishes with smooth, building tannins: don’t even think of opening this beauty for another eight to ten years. One of the best vintage for Lynch-Bages in recent memory.Vinous Media | 91+ VMWhile the cedary scent shows this wine’s potential complexity, the tannins bury it for now in extract. It’s as black as ATV tires ripping roots out of the earth as it lays tracks over dark, blueberry flavors. A tough vintage of Lynch-Bages, this needs time to develop past its initial reduction and allow the fruit to come up.Wine & Spirits | 90 W&S

(Château Nénin, Merlot, Pomerol, Bordeaux, France, Red) The 2006 vintage is not always generous, but it is now beginning to be fully open with Merlot-dominated wines such as Nénin, and this is at a sweet spot for drinking. Expansive blackcurrant and bilberry fruits, held firmly in place by still well structured tannins, this is enjoyable and well-balanced, if less sleek that you find in more recent vintages of this estate. (Drink between 2022-2035)Decanter | 92 DECAromas of dried flowers and leaves with lots of dried fruits. Full and chewy. Extracted and rich. Truffles and morels. Dried fruits. Begin drinking.James Suckling | 92 JSThe finest vintage since 2000, the 2006 Nenin comes across as a classic Pomerol with lush kirsch liqueur, mocha, mineral, and floral characteristics. Made in a muscular, rich, full-bodied style with moderate tannins as well as impeccable purity, texture, and length, it should drink well between 2012-2025.Robert Parker | 91 RPBright crushed berry, chocolate and licorice aromas follow through to a full body, with ultrarefined tannins and a long, polished finish. There's a lovely texture to this wine. Best after 2013.Wine Spectator | 91 WSThere is great depth of fruit here, combined with the velvet textures that come from ripe Merlot. At the same time, this wine has a structure at its heart surrounded by that generous, delicious, blackberry fruit flavor.Wine Enthusiast | 90 WE

The dense purple-colored 2006 boasts an extraordinary perfume of lead pencil shavings, creme de cassis, burning embers, and a sensation that can only be described as like walking through a damp forest on a hot, humid day. Full-bodied, extraordinarily textured, and multidimensional with an amazingly long finish of nearly 60 seconds, this blend of 60% Cabernet Sauvignon and 40% Merlot from a 75-acre vineyard is a compelling wine that is one of the stars of the vintage. Anticipated maturity: 2012-2030.I can’t say enough about the extraordinary work proprietor Bernard Magrez, assisted by the internationally renowned Michel Rolland, is doing at Pape-Clement. From this outstanding terroir, he comes close to rivaling what both Haut-Brion and La Mission-Haut-Brion are accomplishing a few miles away. Following the prodigious 2005 Pape-Clement, it would be hard to believe the next vintage could nearly match its predecessor. However, that is what has happened at this estate with both white and red, by the way.Robert Parker | 95 RPFull ruby-red. Superripe, highly complex aromas of plum, cocoa powder, tobacco and warm stones. Big, plush and chewy, with compelling sweetness and generosity of texture to the flavors of plum, minerals, tobacco and woodsmoke. Has the sheer stuffing to support the serious, building but noble tannins. Finishes with superb palate-staining persistence. This may well shut down in bottle, and should age well for the next two decades, but it’s a knockout right now.Vinous Media | 93 VMDark in color. Blackberry, coffee and milk chocolate aromas follow through to a full body, with lots of chewy tannins, ripe fruit and polished wood. This needs time to come together, but it’s very powerful. Best after 2014.Wine Spectator | 91 WS90—92 Barrel sample. Very toasty, spicy aromas, with some dry firm tannins, this is a wine that is solidly structured, balanced, with the tannins well integrated with the ripe black plum fruit flavors.Wine Enthusiast | 91 WEDeep purple colour is still violet and barely budging. A hefty attack, this is short on Pessac typicity but big on house style. Made with ageing in mind, the tannins are in full grip mode, while dark fruits lengthen and widen the experience. This will have definite fans – it pushes through the austerity of the vintage – but it’s not my wine. A blend of 60% Cabernet Sauvignon and 40% Merlot, with 100% new oak. Drinking Window 2016 - 2030.Decanter | 90 DEC

As of this vintage, Pavie Macquin is entitled to a premier grand cru classe designation in the revised classification of the wines of St.-Emilion (suspended in March because of pending litigation). Overseen by the dynamic duo of Nicolas Thienpont and Stephane Derenoncourt, the 2006, a blend of 70% Merlot, 25% Cabernet Franc, and 5% Cabernet Sauvignon, should turn out to be one of the top wines of the vintage. It boasts an inky/blue/purple color as well as an extraordinary bouquet of charcoal, blackberries, blueberries, The 2006 Château Pavie Macquin has a ripe, sensual bouquet with copious kirsch and blueberry scents, fine tension and poise, a faint whiff of boot polish in the background. The palate is very elegant on the entry, pure and supple in the mouth, succulent with vivid black cherry and dark plum notes. It is that keen line of acidity cutting through the fruit that takes this Saint Emilion to a higher level and it comes highly recommended. Tasted February 2016.Robert Parker Neal Martin | 93 RP-NMThe 2006 Pavie-Macquin is a powerful, burly wine, especially in its feel. Game, smoke, leather, dark spice, chocolate and licorice add to a feeling of virile intensity. Disease pressure at the end of a cool growing season led to a compact harvest in 2006. There is good depth, but less in the way of charm and sensuality. I imagine the 2006 will always retain its somewhat rustic personality.Vinous Media | 93 VMA lovely, fresh, juicy wine that has a delightful lilt to its fruit. Red and black berries intermingle easily with a core of firm tannins. New wood is a major part of the firm texture, but never too dominant. This is a finely structured wine, already well developed. Wine Enthusiast | 92 WEThis has fleshed out nicely, with layers of plum and boysenberry fruit that are pure, velvety and very alluring, lined with lightly taut juniper and red licorice hints. The finish turns toward a more floral edge, with a violet note and a subtle mineral edge. This is pretty delicious now.—Non-blind Pavie Macquin vertical (December 2014). Drink now through 2020. 4,165 cases made. — JMWine Spectator | 91 WS

This shows lovely richness and balance for a 2006, with medium, round tannins that envelop the palate and plenty of currant, chocolate and cedar undertones. It’s long and pretty. Developing nicely. Drink or hold.James Suckling | 94 JSClosed but promising, this is a tannic, masculine style of wine in 2006, with an inky bluish/purple color as well as aromas of incense, charcoal, smoked meats, and the classic creme de cassis that one finds in the top Pauillacs. The aromatics are still retrained, but the wine is full-bodied in the mouth, tannic, backward, and set for a relatively long life. This is not one of the profound wines from Pichon Longueville Baron, but it is certainly a top-flight success for the vintage. Anticipated maturity: 2014-2028.Robert Parker | 92 RPA problematic vintage which suffers from following the majestic 2005. But it delivered fine, if austere, wines in Pauillac. The nose is muted, with blackcurrant and menthol aromas. After a sleek attack, the palate shows immense concentration and formidable tannins that are still grippy, austere, and chocolatey (described by Christian Seely as ’bad-tempered’!). This has density rather than charm or finesse, and is far from being ready to drink. Perhaps it’s a bit too extracted - one hopes the slightly dry tannins will soften and harmonise. Long, with a chewy finish. Drinking Window 2021 - 2038.Decanter | 92 DECThere’s an excellent dark color to this, with blowsy, rich aromas of crushed blackberry and currant. Full-bodied, with velvety tannins and a long finish. The center palate will fill in with time. This has lovely balance. Best after 2014.Wine Spectator | 92 WSThe 2006 Pichon-Baron has the same showy crème de cassis–tinged bouquet that I have remarked upon in previous bottles, pure but missing the complexity of the 2004 and 2005. The medium-bodied palate is bold and assertive, with thick, chewy tannin, but the class and sophistication are not at the level I would expect. It offers volume and matière but not panache. I am intrigued to see how it will age. Tasted at the Pichon-Baron vertical at the château.Vinous Media | 90 VM

Right in the heart of the city of Libourne, the small L’Enclos vineyard has had considerable investment and produces an impressive, smooth, modern style of wine, very ripe, full of lively acidity.Wine Enthusiast | 92 WEThe 2006 Quinault l’Enclos exhibits the elegant style that Raynaud has achieved in every vintage over the last decade. Sweet black raspberry and currant fruit along with hints of spring flowers and smoky oak are followed by a round, gentle, restrained wine revealing outstanding purity, medium body, and a fine finish. While it is not as prodigious as the 2005, it is a strong effort for the vintage. There are also 5,000 bottles of a kosher wine which Libourne’s local rabbi produces and serves as administrator.Robert Parker | 90 RPGood bright ruby-red. Complex aromas of dark raspberry, musky espresso, smoke, mocha and tobacco. Broad, supple and sweet, with a pliant texture and lovely aromatic lift to the flavors of redcurrant, iron, tobacco and flowers. An elegantly styled wine with good stuffing, ripe acidity and no rough edges. This is balanced to give early pleasure but has the spine to age for the next 10 or 12 years.Vinous Media | 90 VM

The 2007 Faiveley Clos de Bèze was my favorite wine in the lineup this year, as the wine displays superb transparency down to its underlying soil. The bouquet is deep, complex and quite refined, as it offers up notes of red and black cherries, herb tones, grilled meat, a great base of soil and plenty of spicy oak. On the palate the wine is full-bodied, deep and very pure on the attack, with a solid core, beautiful soil inflection, tangy acids and a very long, complex and soil-driven finish that closes with a bit of chewy tannin. This should age beautifully. (Drink between 2019 - 2060)John Gilman | 93+ JGFaiveley’s 2007 Chambertin Clos de Bèze (magnum) is surprisingly soft, floral and silky, with plenty of high-toned aromatics and sweet red berry fruit, but little of the gravitas that is typical of Bèze. The 2007 offers plenty of near and medium-term appeal. Although not particularly expressive of site, the 2007 Bèze is a pretty wine if taken on its own terms. 92Vinous Media | 92 VM

The 2007 Barolo Vigneto Cannubi emerges from the glass with layers of sweet red fruit supported by the silkiest of tannins. Sweet floral and spiced notes follow, adding further complexity. The Cannubi captures the essence of the generous vintage in this site, in an expressive, open style that shows beautifully. The warm growing season gave the wine a little more mid-palate stuffing, not a bad thing for this very classic producer. Anticipated maturity: 2014-2027.Robert Parker Wine Advocate | 93 RPThe 2007 Barolo Vigneto Cannubi emerges from the glass with layers of sweet red fruit supported by the silkiest of tannins. Sweet floral and spiced notes follow, adding further complexity. The Vigneto Cannubi captures the essence of the generous vintage in this site, in an expressive, open style that shows beautifully. The warm growing season gave the wine a little more mid-palate stuffing, not a bad thing for this very classic producer.Vinous Media | 93 VMThe 2007 Cannubi bottling from Fabio Alessandria is not quite as transparent as the Monvigliero in this vintage, but it too shares lovely elegance on both the nose and palate. The fine bouquet is also probably a touch deeper, wafting from the glass in a blend of red and black cherries, a touch of anise, gentle tarry notes, a beautifully complex base of soil, woodsmoke and fresh oregano in the upper register. On the palate the wine is pure, full-bodied and shows off lovely mid-palate depth, with ripe, fairly firm tannins, lovely focus and grip and a very long, well-balanced and youthful finish. (Drink between 2020 - 2050)John Gilman | 93 JG

As outstanding as the 2008 is, it is eclipsed by the brilliant 2007 The Maiden, perhaps the finest second wine yet made here. Sweet tobacco leaf, fruitcake, creme de cassis, black currant and licorice aromas emerge from this round, opulent, voluptuously textured wine. It is very much in keeping with the 2007 vintage. Enjoy it over the next 10-15 years.Robert Parker | 93 RPTight and complex, with a firm, focused mix of mineral, dried currant, herb, sage and cedar. Full-bodied, intense and persistent, ending with a complex, layered aftertaste. To be released spring 2011. Best from 2012 through 2022. 1,040 cases made.Wine Spectator | 93 WSGood deep ruby-red. Currant, cedar and graphite on the nose and palate. Pliant and showy already, with compelling sweetness of fruit and a fresh minerally quality giving juiciness and lift to the middle palate. Long and ripely tannic. This is freakishly good for a second wine.Vinous Media | 92 VMAromas of green coffee beans, vanilla and ripe berries follow through to full body, with loads of new wood and ripe fruit. Full bodied and full throttle. Bottle age to mellow the wood is a necessity here. Second wine of Harlan.James Suckling | 91 JS

The palate opens slowly, offering an initial citrus character, followed by wood and then, finally, wonderfully rich, but taut fruit. There is still a toast character here, with apricots and pear on top of the citrus, but it is still only just developing. In 10–15 years, it will be a magnificent wine.Wine Enthusiast | 98 WETasted at BI Wine & Spirits' 10-Years-On tasting, the 2007 Haut Brion has a perfumed bouquet with abundant red fruit, sage, sandalwood and black olive scents that just seem to soar from the glass. The palate is medium-bodied with fine tannin, beautifully judged acidity and a gentle build in the mouth towards the savory/meaty finish. There is class interwoven into this Haut Brion from start to finish, and the persistence is very impressive. This is just reaching its drinking plateau. Tasted February 2017.Robert Parker Neal Martin | 94 RP-NMBright ruby-red. Pure but youthfully inexpressive nose hints at raspberry and tobacco after extended aeration. Sweet, suave and pliant, with a silky texture perked up by minerality and lifted by a spicy component. Really lovely consistent ripeness here, showing neither roasted nor green qualities. Took on a more floral character with air. This superbly elegant wine really saturates the palate and lingers. Tannins are fine and sweet.Vinous Media | 94 VMThe 2007 Haut Brion is outstanding, and shows the forward, sexy, charming style of the vintage nicely. A blend of 44% Cabernet Sauvignon, 43% Merlot, and the balance Cabernet Franc, it offers loads of upfront black fruits, tar, asphalt, and tobacco leaf aromas and flavors. With medium-bodied richness, silky tannin, and beautiful balance, it’s drinking nicely today yet has 15-20 years of life ahead of it.Jeb Dunnuck | 93 JDThere's beautiful sweetness of fruit on the nose, with floral and ripe plum undertones. Very aromatic and subtle. Medium- to full-bodied, with fine tannins and a delicate fruit finish. Refined. Best after 2013.Wine Spectator | 91 WS

Packed with botrytis, this is a wine whose sweetness is suppressed by richness. Flavors of bitter oranges and white figs go with the intense core of botrytis, followed by a touch of bright acidity. This is a wine whose journey is just beginning.Wine Enthusiast | 94 WECropped over 7 tries with 130 grams per liter of residual sugar, the 2007 Chateau Lafaurie-Peyraguey has a generous bouquet with almond, dried honey, minerals and yellow flowers – a little resinous and almost Barsac-like at first, though developing more botrytized aromas with time. The palate is medium-bodied with a honeyed entry. There is very good weight here: plenty of botrytized fruit, good acidity, lovely notes of mandarin, marmalade, quince and a twist of citrus lemon on the dense and assertive finish. This is a top Lafaurie-Peyraguey that was worth the perseverance during the harvest.Robert Parker Neal Martin | 93 RP-NMThe 2007 Lafaurie-Peyraguey is one delicious Sauternes. It was picked over seven tries through the vineyard. It bursts from the glass with wild honey, mirabelle, vanilla pod and yellow flower scents displaying impressive intensity and delineation. As I commented with respect to previous bottles, there is Barsac-like personality to the 2007. The very pure palate presents a honeyed texture, more botrytized fruit than the 2006, and quince, barley sugar, Seville orange marmalade and almond notes that dovetail into a citrus-fresh finish. Superb. Tasted from an ex-château bottle at home.Vinous Media | 93 VMHoney, dried pineapple, apricot and tropical fruit on the nose. Full-bodied and medium sweet, with a spice, dried fruit and honey aftertaste. Balanced and pretty. Best after 2012.Wine Spectator | 91 WS(Château Lafaurie-Peyraguey (Sauternes)) The 2007 Lafaurie-Peyraguey is a very stylish example of the vintage that has perfectly captured the more ethereal aspect of the botrytis of the best examples of this year. The nose is deep and beautifully glazed, as it offers up scents of pineapple, oranges, honeycomb, a nice touch of soil and a deft framing of vanillin oak. On the palate the wine is full-bodied, complex and quite long, with good, but not great depth at the core, beautiful, bright acidity and excellent length and grip on the impressively delicate and refined finish. At this early stage I have to give the 2007 Lafaurie-Peyraguey a decided edge over their 2005. A lovely bottle in the making. (Drink between 2015-2040)John Gilman | 90 JGFull body with much more concentration and structure than a second wine. Medium sweet, with spice and honey character. Serious intensity. Drink or hold.James Suckling | 90 JS

Rich, impressively ripe fruit, the fruit dense and black, with juicy black plum flavors followed by dusty tannins. The wine is chunky, powerful for the year, the dryness smoothed by new wood.Wine Enthusiast | 93 WE

Tasted at BI Wine & Spirits’ 10-Years-On tasting, the 2007 Montrose has a crisp, earthy, tobacco-scented bouquet with sage and clove developing in the glass—clearly a Saint Estèphe that is determined to succeed in an off-vintage, which this estate is masterful at doing. The palate is medium-bodied with grainy tannin. This bottle felt compact for this vintage, one of the few 2007s that merit decanting. However, there is undeniably plenty of freshness and a welcome touch of spice towards the finish. Linear in style, this is one of the few 2007s that should improve with bottle age. Tasted February 2017.Robert Parker Neal Martin | 92 RP-NM

Very pretty density and dark-berry, bitter-chocolate and smoked-oak character. Some coffee, too. Full-bodied, firm and racy. Drink or hold.James Suckling | 95 JSAlong with Lafite Rothschild, Ausone, and l’Eglise Clinet, Pavie is one of the wines of the vintage. An inky/purple color is accompanied by notes of creme de cassis, kirsch, graphite, and toast. A massive wine for the vintage, the 2007 Pavie is very full-bodied with extraordinary intensity, power, and richness. Its structure and tannin suggest 2-4 years of cellaring is required, and it should evolve for 25 years thereafter ,an unusually long aging curve for most 2007s. Yields were 25 hectoliters per hectare, and the wine is a classic blend of 70% Merlot, 20% Cabernet Franc, and 10% Cabernet Sauvignon. The natural alcohol level came in at 14%.Robert Parker | 94 RPSupple and inviting, with a caressing edge to the red currant and blackberry confiture notes. Warm tobacco, cocoa and apple wood accents fill in throughout. This has melded nicely and shows a smoldering hint through the finish. Approachable now, but there’s no rush.--Non-blind Pavie vertical (March 2017). Drink now through 2030. 7,335 cases made.Wine Spectator | 93 WSA solidly structured wine, filled with fig, bitter coffee, spice and wood over a firm structure of tannins. The freshness is quite intense, but the ripe fruit is vivid with layered acidity and new wood. This is a serious wine, for aging.Wine Enthusiast | 93 WE

The 2008 Tignanello is unquestionably one of the wines of the vintage. The 2008 isn’t a huge or obvious Tignanello, rather it is a wine that impresses for its sublime elegance and precision. Understated layers of fruit caress the palate like cashmere in this impeccable, soft wine. There is not a hard edge to be found. Black cherries, tobacco, smoke and licorice are some of the notes that come through on the finish. The flavor profile is decidedly on the dark side, but the wine’s structure is medium in body and intensity. In 2008 the Tignanello has more energy, focus and length than the Solaia. It is a fabulous achievement! The 2008 Tignanello is 80% Sangiovese aged in 300-liter French oak barrels (1/3rd new), 15% Cabernet Sauvignon and 5% Cabernet Franc, both aged in 100% new 225-liter French oak barriques. Anticipated maturity: 2014-2024.Antinori seems to do everything well these days, from churning out millions of bottles of supermarket wines all the way to turning out superb versions of their many flagship bottlings. This is another impressive set of new releases with a number of highlights. Over the years oenologist Renzo Cotarella has moved away from the super-late harvests of the late 1990s/early 2000s in favor of picking slightly earlier, a decision that has paid off handsomely, especially over the last few years. Antinori’s 2008s, from a vintage that is quite inconsistent across the board, are superb. I remember spending a few days near the estate’s Tignanello and Badia a Passignano estates in mid-August 2008. The days were very hot, but the nights were so cool that a sweater or light jacket was a necessity.Robert Parker Wine Advocate | 94 RPThe 2008 Tignanello is unquestionably one of the wines of the vintage. The 2008 isn’t a huge or obvious Tignanello, rather it is a wine that impresses for its sublime elegance and precision. Understated layers of fruit caress the palate like cashmere in this impeccable, soft wine. There is not a hard edge to be found. Black cherries, tobacco, smoke and licorice are some of the notes that come through on the finish. The flavor profile is decidedly on the dark side, but the wine’s structure is medium in body and intensity. In 2008 the Tignanello has more energy, focus and length than the Solaia. It is a fabulous achievement! The 2008 Tignanello is 80% Sangiovese aged in 300-liter French oak barrels (1/3rd new), 15% Cabernet Sauvignon and 5% Cabernet Franc, both aged in 100% new 225-liter French oak barriques.Antonio Galloni | 94 AGThis landmark Italian wine continues to show the best of Tuscany, as it faithfully does year after year. The quality is obvious, thanks to rich notes of chocolate, black cherry and spice that are wrapped tight within a lush, soft and texture. The close is velvety and very long.Wine Enthusiast | 94 WEAromas of dried berries and Christmas cake follow through to a full body, with velvety tannins and chewy finish. Beautiful finish. Lots of fruit and pretty oak but in a pretty combination. Best after 2013.James Suckling | 93 JSCompact, linear and very pure, revealing cherry, tobacco and subtle iron flavors.—Non-blind Tignanello vertical (October 2019). Drink now through 2030. 8,000 cases imported.Wine Spectator | 93 WS

Tasted from the same lot as in June this year, the 2008 Cuvée des Moines Brut Millésime is very fine on the deep, ripe and elegant nose where the 31% Pinot Noir and Pinot Meunier play the first guitar at the moment. This is a very elegant, refined and intense 2008 with a charming dosage. The finish is pure and persistently salty, well-structured and remarkably intense. Impressive and even a touch finer than the sample I had some months ago. Tasted October 2018.Robert Parker Wine Advocate | 93 RPDominated by rich Chardonnay, this is a ripe wine. Acidity and a mineral texture are foils to the rich apple and green-plum flavors, giving a balance between deliciously crisp and a fuller style. It is just about ready to drink but will be better from 2018.Wine Enthusiast | 93 WEThis soft and creamy Champagne is open-knit and balanced, with citrusy acidity and subtle flavors of peach skin, candied pink grapefruit zest and blanched almond. Minerally finish. Disgorged December 2016. Drink now through 2027. 150 cases made, 75 cases imported.Wine Spectator | 91 WS

A blend of 65% Pinot Noir consisting of Premier and Grand Crus from the Montagne de Reims and the Vallee de la Marne and 35% Chardonnay from the Cote des Blancs. Significantly, this has nine years ageing on its lees (longer than some Prestige Cuvees), the 2008 was first released onto the global market back in March 2019. With an Extra Brut dosage of 4g/l, this is a highly expressive, confident and convincing interpretation of the vintage. Right now, it is youthfully sharp and focused with fine salinity, depth, acidity and balance, and as such is already extremely approachable. The flavour spectrum encompasses toast, oyster shell, citrus, cream and a flinty, mineral depth. There’s supreme balance and elegance here, combined with a hidden underlying power that will continue to emerge and broaden with time. The finish is dry and long.Decanter | 97 DECA stunningly pure nose with aromas of apples, pears, grapefruit, dried flowers and fresh bread dough, all intermingled. The palate has a super fresh, sleek and vibrant feel with elegance, length and precision. The finish is so long and so precise. A stunning Champagne. Drink or hold.James Suckling | 96 JSBuilding on the structured Pinot Noir, often a hallmark of this producer’s Champagnes, this wine is densely textured and full of white fruits from the Chardonnay. Still young, it remains on the fruit spectrum so wait until 2021 for the full glory of the maturity to come through.Wine Enthusiast | 95 WEDisgorged with four grams per liter dosage, the 2008 Extra Brut Vintage hasn’t appreciably evolved since I last tasted it. Offering up pretty aromas of honeycomb, crisp green apple, white flowers and fresh pastry, it’s medium to full-bodied, tensile and incisive, with a tightly wound core, racy acids and an elegant pinpoint mousse. I wouldn’t open bottles from my own cellar for another five years, as this is evolving at a glacial pace.Robert Parker Wine Advocate | 93 RPA graceful Champagne that swathes the palate in a fine and creamy mousse, carrying flavors of baked blackberry, lemon meringue pie and chopped almond. Vibrant acidity creates a mouthwatering impression on the minerally finish. Drink now through 2026.Wine Spectator | 93 WSThe 2008 Brut Vintage is a delicious wine with which to explore the vintage, as it offers a lovely combination of richness, energy and early approachability. There is a sense of vibrancy that is so appealing. Orchard fruit, dried flowers, mint, spice and hazelnut all grace this enticing, impeccably rendered 2008 from Billecart-Salmon. Lovely. The blend is 65% Pinot Noir from the Montagne de Reims and the Vallée de la Marne and 35% Chardonnay from the Côte des Blancs done entirely in stainless steel. Dosage is 4 grams per liter. (Originally published in August 2020)Vinous Media | 92 VM

Full ruby-red color. Very ripe aromas of raspberry, licorice and menthol; this too struck me as claret-like. Sweet and refined in the mouth, already showing superb harmony to its raspberry, redcurrant and graphite flavors. Finishes with suave tannins and outstanding length. Like the Melbury, this seems balanced to give early pleasure but should have no trouble lasting for 15 to 20 years in bottle. (Incidentally, pHs here were average in 2008 but acids a bit higher, said director of winegrowing Bob Levy, who offered the opinion that 2008 was a bit like 2005 in style).Vinous Media | 94 VMFirm and structured, with loamy earth, mocha and espresso, this is ripe and lively, with currant, blueberry and wild berry notes that are pleasingly subtle and detailed. Even more expansive and syrupy on the finish. Best from 2012 through 2022. 502 cases made.Wine Spectator | 94 WSThis is the third vintage from this site. Licorice and flowers and lavender aromas. Full body, with super velvety tannins and a medium finish. Lovely wood on the finish. Sandalwood undertone. Give it a year or two to come together more.James Suckling | 93 JSThe 2008 Quella is a dark, brooding wine loaded with super-ripe dark black fruit, smoke, tar and licorice. It is a seriously intense wine that will require bottle age. This is an especially authoritative wine from Bond. Anticipated maturity: 2014-2028.Robert Parker Wine Advocate | 93 RP

Another resounding success for the vintage, the opaque purple-colored 2008 Clinet (14.4% alcohol) is composed of 85% Merlot, 10% Cabernet Franc and 5% Cabernet Sauvignon. Yields of 38 hectoliters per hectare, while higher than in 2010, were still modest. Another powerful, big, large-scaled effort, the 2008 exhibits an inky/purple color as well as sweet creme de cassis, blackberry, plum, Asian spice, licorice and incense notes. Layered and full-bodied with stunning purity and a 40+ second finish, this beauty needs 3-5 years of bottle age and should keep for 25-30 years.Robert Parker | 94+ RPThe 2008 Clinet has a deep garnet colour. This has plenty of fruit on the nose with ample blackberry, cranberry and fresh mint; very well defined and quite opulent in the context of the growing season. The palate is fresh on the entry with fine tannin, layers of blackberry and bilberry fruit laced with crushed stone; fresh and lively with a hint of peppermint towards the finish and graphite (courtesy of the Cabernet) on the aftertaste. This is drinking very well now although it has another 15 years of drinking enjoyment to give. (Tasted at the château and at BI Wine & Spirits’ annual vertical tasting.)Vinous Media | 93 VMClinet is always an enjoyable wine to taste, and at 10 years old it is starting to approach its perfect moment, particularly in this relatively early-drinking vintage. You are not going to be disappointed, it has polish, verve, attack and impact. The floral edged, spiced black fruits are not as complex or momentous as Clinet in 2009 or ’10, but the liquorice and dark chocolate gives a Pomerol polish, as do those deft tannins. Drinking Window 2018 - 2036Decanter | 93 DECRipe, rich and almost flashy, with gorgeous spice, mocha and warm raspberry ganache notes up front, followed by darker fig, currant, graphite and black tea on the long, racy finish. Accessible now, this will be a real winner when it knits together fully. Best from 2013 through 2019. 2,915 cases made.Wine Spectator | 93 WSDark-colored wine, with smoky, bitter chocolate flavors: cocoa plus spice and jammy black plums. It’s powerful, densely textured, finishing with good acidity.Wine Enthusiast | 91 WESmoky and fruity, with dark fruits and spices. Full body, chewy tannins, with an excellent core of fruit underneath it all. This needs time to mellow. Give it at least three or four years.James Suckling | 90 JS