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Unfortunately there is only one new release from Dom Perignon on the market, but what a wine it is! The 2002 Brut Rose explodes from the glass with endless layers of huge, voluptuous fruit, A big, full-bodied wine, the 2002 is probably the most overly vinous, intense Rose ever made by long-time Chef de Caves Richard Geoffroy. Layers of cool, insistent minerality balance the fruit beautifully on the crystalline, vivid finish. The 2002 will be nearly impossible to resist young, but take my word for it; the wine is extremely closed right now. Anticipated maturity: 2015-2032.Robert Parker Wine Advocate | 98 RPThe 2002 Dom Pérignon Rosé is a tremendous example of this vintage at its very best. A Champagne of vertical thrust and intensity, the 2002 is rich, opulent and hedonistic from the very first taste. Readers should expect a Rosé built on a huge core of fruit. Rose petal, passion fruit and exotic flowers add shades of dimension to the wine’s decidedly flamboyant personality. What a wine!Vinous Media | 98 VM(Dom Pérignon, Rosé, Champagne, France, Rosé) Extraordinarily powerful yet astonishingly beautifully constructed, the 2002 rosé is subtly different to its siblings, yet still seamless of architecture and impressive of length. Beyond the herbs and mellow autumnal berries there’s salinity at the back of the mouth. It’s perhaps a little unexpected from a rosé, but undeniably adds further layers to an already multi-faceted persona. Youthful yet wise beyond its years, this makes a wonderful pairing with the final wine, the 1990 P2 rosé. Drink with the most lavish crustacean dishes. Served from magnum. (Drink between 2019-2040)Decanter | 97 DE(Moët & Chandon Brut - Dom Perignon Rosé (magnum) Rosé) As it often is, this is quite aromatically discreet with its elegant and beautifully layered blend of soft yeast, cherry, raspberry, apple and rose petal. The still tightly coiled, intense and beautifully textured medium weight flavors possess an extremely fine effervescence before terminating in a clean, delineated and sneaky long finish that is markedly dry but not really austere. While the 750 ml version is drinking perfectly well now, in magnum format this striking beauty could still benefit from a few more years of keeping. (Drink starting 2027)Burghound | 95 BH

The purity of fruit in this is fascinating with plums, currants and other dark fruits. Then there is another layer of spices and chocolate. So much cassis. Full and very layered with chewy polished tannins and a long, long finish. Just starting to open. Changes all the time.James Suckling | 99 JSA lesson in genuinely great wine, the 2005 Cos d’Estournel is a monster of a wine that delivers an incredible level of opulence and decadence while staying weightless and elegant on the palate, with no sensation of heaviness. This is what truly great wine is all about. Based on 78% Cabernet Sauvignon, 18% Merlot, and the final 4% Cabernet Franc, this dense ruby/plum-hued Saint-Estèphe offers up a monster bouquet of blackcurrants, unsmoked tobacco, licorice, toasted bread, classy oak, and cedar pencil. While it starts out reserved and almost understated, this is a wine that blossoms with air (I drank this bottle over two days, showing best on day two). Full-bodied, powerful, and decadent on the palate, with moderate acidity, it has a wealth of silky tannins, a stacked mid-palate, and a great, great finish. It reminds me of the 2009, if not an improved 1982, or even a slightly fresher 2003. Regardless, it’s a thrilling wine in every sense, and I fear with the focus on acidity and freshness in today’s wine world, we might not see this style of great wine for some time.Jeb Dunnuck | 99 JDWhile I am not convinced the 2005 Cos d’Estournel will eclipse the compelling 2003 Cos, it is unquestionably another superb classic from proprietor Michel Reybier and his brilliant winemaker, Jean-Guillaume Prats. Made from an unusually high percentage of Cabernet Sauvignon (78%) and the balance mostly Merlot with a tiny dollop of Cabernet Franc, this superb effort requires plenty of time in the bottle. It boasts an inky/purple color as well as a glorious perfume of licorice, Asian spices, creme de cassis, blackberries, and toasty oak. This full-bodied St.-Estephe is exceptionally powerful, pure, and dense with a layered mid-palate that builds like a skyscraper. While there are massive tannins, they are remarkably velvety and well-integrated in this big, backstrapping effort that should enjoy an unusually long life. Forget it for 8-10 years, and drink it between 2017-2040.Robert Parker | 98 RPThe 2005 Cos d’Estournel is a vintage that I have encountered several times over the years. Here, as part of a 2005 horizontal of the top Bordeaux, it mirrors previous bottles. It has a tightly-wound bouquet at first with blackberry, scorched earth, juniper and hints of leather. More backward that its peers and clearly requiring another three to five years or an extremely long decant. The palate is robust, masculine, dense and yet comes with fine tannins and plenty of energy. It has a precision that derives from its propitious terroir and yet there is no question that it needs 15, perhaps 20 years before it will reach its drinking plateau. Tasted at the Goedhuis’s 2005 Bordeaux pre-dinner tasting at the Savoy in London.Antonio Galloni | 97 AGSaint-Estèphe has a reputation for tannins, and this 2005 Cos lives up to that. But it does much more, because the tannins add richness along with intensely ripe black fruits, dark plums and figs. The dense tannins are finely balanced with fresh acidity, and a long-lasting aftertaste. Impressive.Wine Enthusiast | 97 WEStill tight despite a gorgeous wave of rich melted licorice, fig bread, warm plum compote and steeped blackberry flavors. Lovely alder, black tea and balsam wood details give this added range and a sense of detail through the finish before a wall of graphite-edged grip shows up. We’re still in wait mode here.—Blind ’01/’03/’05 Bordeaux retrospective (December 2017). Best from 2020 through 2040. 25,000 cases made.Wine Spectator | 96 WSThis inky, dark wine is seductive and immediately approachable, with a nose of sweet black fruit touched with honey and a bit of earth. The texture is silky and dense but not lacking in substance or structure. The blend of 78% Cabernet Sauvignon and 19% Merlot with a bit of Cabernet Franc was one of the leading lights in the appellation in 2005, as is often the case. Drinking now, it should continue to improve for decades. (Drink between 2021-2040)Decanter | 95 DECJean-Guillaume Prats allowed the vintage to steer Cos toward unprecedented power in 2005; the wine comes in at 13.95 percent alcohol, and it’s grand in every sense. It smells like first-growth juice, with the kind of oak integration that accentuates the wine’s beauty rather than masks it. You can feel the tart black cherry fruit and the black tannin along with a burn in the end that is distinct to this vintage. With several days of air, the tumble and rush of the structure settles and the fruit becomes all-powerful, a taut density of sweet purple plum. There’s little doubt this will be an astonishing wine at 12 to 15 years of age; its ripeness leads into uncharted territory after that, which makes Cos one of the more interesting wines of the vintage to watch. Diageo Château & Estate Wines, NYWine & Spirits | 95 W&S

A fabulous GPL. Perhaps better than the legendary 1982? It shows laser-guide precision on the palate with aromas of currants, cedar, mint, flowers and chocolate. Full-bodied and extremely finely textured on the palate, lasting for minutes. A joy to drink now. Get some.James Suckling | 97 JSMedium red. Very ripe aromas of plum and musky brown spices; redder in character and less precise than the 2006. Then big, sweet and plump on the palate, with full, mellow flavors of red berries, tobacco and mocha, plus a light smoked meat note. Finishes with sweet tannins and lingering, fully ripe fruit. This is showing its lush side today and is hiding its underlying structure.Vinous Media | 93 VMHas subtle blackberry, licorice and currant on the nose, with hints of mint. Full-bodied, with silky tannins and a very pretty texture. Caresses everything. Refined and balanced. A beautiful wine that’s hard to keep your hands off now. Best after 2012. 14,165 cases made.Wine Spectator | 93 WSPure crème de cassis, licorice and spice are all present in this wine from Xavier Borie. Medium to full-bodied and ripe, with sweet tannin and a nicely textured mouthfeel, this is a beauty that should continue to drink well for another 15 or so years.Robert Parker | 92 RPNo written review provided. | 90 W&S

This is the finest Hosanna that proprietor Christian Moueix has yet made, produced from a 15-acre parcel that usually yields about 1,500 cases. The 2009, a prodigious blend of 70% Merlot and 30% Cabernet Franc, offers up an exquisite aromatic concoction of blackberries, plums, Asian soy, forest floor, truffles and graphite. Along with its stunning concentration, remarkably thick, juicy mid-palate and unbelievable complexity, its viscosity and opulence take this wine to new heights. This extraordinary wine is one of the superstars of 2009 and one to enjoy over the next three decades.Robert Parker | 99 RPStunning aromas of blackberries, dark chocolate, hazelnut and black olive skin. Full- bodied, with ultra-fine tannins that feel fine silky on my palate. Long finish of coffee bean, chocolate and dark fruits. Best Hosanna ever. Try in 2020.James Suckling | 98 JSThe 2009 Hosanna has a rich and decadent, quite medicinal bouquet with lavish red cherries, sloes and truffle aromas - all very seductive. The palate is medium-bodied with succulent ripe tannin, plenty of red and black fruit laced with truffle, bayleaf, chestnut and black tea notes. This has body and muscle, yet there is superb definition and freshness on the finish. Simply one of the best Hosannas ever made. Tasted blind at Farr Vintners’ 2009 Bordeaux tasting.Vinous Media | 97 VMImpressively weighty wine, with a fine combination of tannins, full fruit and a solid, chunky core. The wine is rich, but it also has a sweet acidity. Powerful ageworthy wine, never losing sight of elegance.Wine Enthusiast | 95 WE(Château Hosanna) The 2009 Hosanna, from the choicest section of the old Certan-Giraud estate, is superb in this vintage. The bouquet is deep, complex and very black fruity in its mélange of dark berries, black cherries, espresso, cigar smoke, a great, complex base of soil, fresh herbs and a touch of nutty new oak. On the palate the wine is deep, full-bodied and nascently complex, with a very suave, elegant palate impression, a rock solid core of fruit, and great length and grip on the very refined and ripely tannic finish. I have not tasted all of the vintages of Hosanna since Christian Moueix purchased the vineyard, but of the vintages that I have tried, the 2009 is clearly the finest. A very classy example of the vintage. (Drink between 2022-2060)John Gilman | 93-94 JGGentle gunsmoke sets off rich aromas of plum, blueberry and black cherry. This is full of gourmet Pomerol notes, all very mellow, with tannins that are lying back and inviting you in, utterly confident in their ability to hang on until you decide to join. The heat is a tiny bit evident through the finish, with some clove and smoked caramel edging. Plenty of 2009 signature, and it will benefit from food. Drinking Window 2020 - 2032Decanter | 94 DECThere is a lovely plush feel here, with roasted tobacco and fig notes carried by velvety tannins. Deceptively dense, with darker currant and anise notes blossoming through the finish, which still manages to stay supple and rounded. This steadily opens in the glass. Best from 2013 through 2028. 1,100 cases made.Wine Spectator | 93 WS

The nose on this already suggests a deep and contemplative wine with blackberry, dried flowers and sweet berries. Evolves to black olive and hints of asphalt. Full-bodied, with supersilky tannins and tangy, rich fruit. It really grabs hold of you and wants to tell you it’s special. Loads of ripe tannins too. Big and structured. Turns to tapenade.Wine Spectator | 97-100 WSProprietor Denis Durantou has produced a blockbuster Pomerol from a blend of 85% Merlot and 15% Cabernet Franc, tipping the scales at just over 14.5% natural alcohol. A riveting wine, pure, elegant, but at the same time, extremely powerful and concentrated, with stunning texture, opulence and density, the tannins are abundant, and the wine certainly in need of a decade of cellaring. Fabulous creme de cassis and cherry liqueur notes are intertwined with hints of licorice, truffle, and graphite. Full and rich, but still in an infantile state of development, this wine needs to be cellared for 10 years but should keep for five decades or more. This 2009 is absolutely profound.Robert Parker | 99+ RPThe 2009 l’Eglise-Clinet was picked 14 to 28 September and matured in 80% new oak. It remains remarkably youthful on the nose, rendering the brilliant 2010 a bit introverted by comparison. This comes racing out of the blocks with ebullient red cherries, crushed strawberry and raspberry fruit, touches of dried rose petal and melted tar. With aeration there is just a touch of liquorish. The palate is medium-bodied with supple tannin that belies the arching structure underneath. It manages to retain awesome power and yet deliver a refined finish that feels long and tender. Stunning. Tasted at the l’Eglise-Clinet vertical at the château in April 2018.Vinous Media | 97 VMAromas of dark fruits, hazelnut and dark chocolate, follow through to a full body, with velvety tannins that are polished and refined. Beautiful depth of fruit to this. Best in 2018.James Suckling | 96 JS

Once again, the 2015 Tignanello is stunning. Sweet, floral notes give the 2015 striking aromatic intensity to play off a core of red Sangiovese fruit. In 2015, the Sangiovese is a bit higher than the norm, which comes through in the wine’s flavor profile. The tannins are also a bit biting at this stage, but that won’t be an issue in time. Bright red cherry, plum, blood orange mint and sweet floral notes build into a finish laced with energy and tension. The 2015 is utterly captivating. That’s all there is to it.Antonio Galloni | 98 AGFantastic aromas of dark berries, sandalwood and Spanish cedar that are ever so deep. Full body, an incredible spin of polished tannins and bright acidity. Incredible depth. Like looking over the edge of a skyscraper. Powerful and structured. A great Tignanello. A little more sangiovese than usual. Best since the legendary 1997.James Suckling | 98 JSThe 2015 Tignanello is a wine that opens, like a fully blossomed rose, right in front of you. This vintage is immediately accessible, generous and opulent. The wine will surely flesh out and gain focus with more bottle age, but one of the best qualities of this vintage is just how beautiful the wine tastes straight out of the gate. The fruit is beautifully ripe with fresh blackberry and cherry nuances, spice, leather, sweet tobacco and smoke. Up until this vintage, the various blending components that make up Tignanello were vinifed in separate lots. Starting with 2015, the wine is blended sooner in order to achieve better overall integration. The entire Tignanello estate counts 130 hectares of vines, but the single-vineyard "Tignanello" that makes this wine is 57 hectares. Some 340,000 bottles were produced.Robert Parker Wine Advocate | 96 RPA rich, dense Tignanello, the 2015 features cherry and blackberry fruit, verging on plummy, with graphite and tar notes. Delivering beautifully integrated tannins, this is a powerhouse and should unfold for decades. Shows terrific balance and length.—Non-blind Tignanello vertical (October 2019). Best from 2023 through 2040. 5,000 cases imported.Wine Spectator | 96 WSLeather, cassis, cedar, black-skinned berry and exotic spice aromas slowly shape the nose. Polished and savory, the refined, structured palate boasts an almost weightless elegance while still delivering layers of juicy black cherry, blackberry compote, licorice and a hint of tobacco. Fine-grained tannins lend seamless support. It’s also surprisingly fresh and balanced for the hot vintage. Drink 2020–2030.Wine Enthusiast | 95 WEThe Tignanello vineyard shares the same hillside with the vines that produce Solaia (recommended above), and experienced a similar growing season in 2015. Primarily sangiovese, with small amounts of cabernets sauvignon and franc, the 2015 Tignanello achieves richness without verging into opulence, its ripe cherry flavors buoyed by acidity and laced with notes of tobacco, anise and damp earth. The tannins are suave, like soft leather, and a cool ferrous note firms up the finish.Wine & Spirits | 94 W&S

The 2017 Barolo Riserva Vigna Rionda is flat out stunning. All the purest essence of Rionda comes through in a captivating Barolo that dazzles. Sweet red cherry fruit, kirsch, rose petal, licorice and blood orange are some of the many aromas and flavors that lift from the glass. Exotic and racy, the 2017 is a flat-out stunner. Now, for the million dollar question. Is it better than the 2016? Right now, I give an edge to the 2017 for its greater finesse and total sense of exotic beauty. But time will be the judge. I do look forward to tasting the 2016 and 2017 side by side!Vinous Media | 98 VMThis is a gorgeous wine, and although it could stand more years of aging, you’re not wrong to enjoy it in the near or medium term either. The 2017 Barolo Riserva Vigna Rionda is packed tight with dark fruit, but it also shows a delicately savory edge with black licorice and rusty metal. The wine’s intensity and the mouthfeel are sublime. Aging sees it go into botte for 36 months followed by another 36 months in bottle before its release. Production is 12,500 bottles.Robert Parker Wine Advocate | 97 RPA traditional style with long fermentation and maceration in oak vats at a temperature of around 30°C, then aged in large Slavonian oak barrels for up to 42 months, followed by a further 24 months in the bottle. The nose is impressively fresh and vibrant, with a mix of white pepper, watermelon, wild strawberry and mint leaf. Less restrained than usual, on the palate the attack is firm, still young, and chewy, with brilliant long acidity and a cherry kernel finish. It deserves time to develop more complexity.Decanter | 96 DECThe 2017 Massolino Vigna Rionda Barolo Riserva has a super-bright clarity and intensity to its ruby color. On the nose, sweet red fruits combine with just-ripe cherry, wild rose and gentle cream notes but everything is beautifully restrained and elegant. On the palate it has a very lovely, silky and fine texture with flavors similar to the aromas. The tannins are super-refined but with plenty of chalky density - this vineyard is in Serralunga after all - a commune famous for its tannins! The finish is mouth-wateringly fresh. What a super-pure, bright and vivacious wine! Keep three to four years, but it will drink well for probably 35 to 40.The Wine Independent | 96 TWINotes of wild strawberries and sour cherries with dried flowers and chocolate orange undertones. Medium- to full-bodied, very polished and fine-grained, showcasing subtle notes of red fruit with a mineral backbone. Even and balanced with a textural finish. Great to drink after 2025 but will age further.James Suckling | 95 JSThe 2017 Vigna Rionda from Massolino impresses with aromas of forest floor, leather, camphor, wild berry and a whiff of blue flower. It’s brooding and firm, featuring dried cherry, crushed mint, cake spice and tangy mineral framed in tightly-knit, fine-grained tannins. Surprisingly fresh acidity keeps it lifted.It’s a phenomenal showing for what was such a dry, scorching vintage. Drink 2029–2037. Abv: 14.5% Kerin O’Keefe | 95 KO

This is one of those wines where your nose is in the glass for ages, enjoying the complex array of aromas that range from raspberries to dates, perfumed bark to polished wood, pressed flowers to fresh mushrooms. Full-bodied, dense and focused with fine, well-integrated tannins, plenty of fruit flavor and an endless finish. A joy to drink even now, but this will age gracefully for many a year.James Suckling | 98 JSThe 2017 Amarone della Valpolicella Classico Riserva Sergio Zenato is totally classic to the Zenato style, with macerated cherries, raisins, sweet herbs, cocoa, black pepper and shavings of cedar. This deeply textural with a dense wave of mineral-encased dark red fruits and balsamic spice carried across a core of stimulating acidity. Mocha and clove mix with black currant and olive as the 2017 finishes dramatically long and potent. There’s simply so much going on here, and more is guaranteed to come with maturation. Also of note is that the 2017 clocks in at only 3.3 grams of residual sugar. This is as serious as they comeVinous Media | 97 VM

I generally have a slight preference for Dauvissat’s Les Preuses, a preference I suspect Vincent Dauvissat shares, but the 2020 Chablis Grand Cru Les Clos, at least at this early stage, gets my nod as the king of the cellar—and the wine of the vintage. Wafting from the glass with aromas of citrus oil, fresh bread, oyster shell, white flowers and wet stones, it’s full-bodied, layered and textural, with huge concentration, racy acids and a long, resonant finish.Robert Parker Wine Advocate | 98 RP(Chablis “les Clos”- Domaine Vincent Dauvissat) The 2020 les Clos from Monsieur Dauvissat is every bit as brilliant as the les Preuses. The nose soars from the glass in a blend of apple, pear, lime zest, a stunning base of flinty, chalky, wet stone minerality and oyster shell, vanillin oak and a topnote of fruit blossoms. On the palate the wine is pure, full-bodied and shows off a gorgeous core of fruit, but the real beauty here is in the stunningly complex base of minerality, coupled with vibrant acids, impeccable focus and grip and a very, very long, dancing and seamlessly balanced finish. A stunning wine in the making. (Drink between 2032-2085)John Gilman | 98 JGThe 2020 Chablis Les Clos Grand Cru displays a little more depth and complexity than the Les Preuses. Touches of yellow plum, orange blossom, flint and light white tea scents percolate through with aeration. The palate is very intense on the entry and a bit richer than the Les Preuses. The harmonious, intense, well-defined finish lingers long in the mouth, leaving a spicy, peppery residue on the aftertaste. Excellent.Vinous Media | 95-97 VM(Domaine Vincent Dauvissat Chablis - Les Clos Grand Cru White) While not quite as elegant, the restrained nose is even more floral and a bit spicier as well with its array of anise, smoke, tea, oyster shell and iodine-scented aromas. There is more size, weight and power if not the same refinement to the more evidently mineral-driven big-bodied flavors that coat the palate on the driving, balanced and youthfully austere finish. This terrific effort is also a legitimate candidate for wine of the vintage honors. (Drink starting 2032)Burghound | 93-96 BH