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Aromas of decadent leaves, dark berries, blueberries and blackberries. Truffle and mushroom undertones. Full-bodied, round and very, very fine and focused. A great wine all around. Tiny production. Approachable now but best in 2022.James Suckling | 98 JSFrom a tiny parcel of Merlot vines next to Clinet and made with the help of Michel Rolland, the 2015 Enclos Tourmaline is an elegant, medium to full-bodied effort offering impressive amounts of blackberry, blueberry and cassis fruits, lots of scorched earth and cholate aromas, as well as a distinct floral character. It’s on the palate where this really shines and this ripe, downright sexy beast of a Pomerol maintains a terrific sense of freshness and purity that keeps you coming back to the glass. Count me in as a fan and it should continue to dish out an incredible amount of pleasure for two decades. Tasted twice.Jeb Dunnuck | 95 JDProduced from 100% Merlot that was fermented entirely in French oak barriques, 100% new, and aged for 20 months, the 2015 Enclos Tourmaline is medium to deep garnet-purple in color with a nose of crushed blackberries and black cherries with touches of dried herbs, underbrush and cedar plus wafts of menthol, pencil lead and dried lavender. Full-bodied in the mouth with fantastic delineation and sporting wonderful purity, it has concentrated, tightly wound, crunchy black fruit and savory layers and a firm frame of grainy tannins, finishing long with a perfumed lift.Robert Parker Wine Advocate | 95 RPA massive, powerful wine, the 2015 Enclos Tourmaline sits on the edge of overripeness, and yet there is just enough balance to keep the wine on course. To be sure, this is an extroverted, flamboyant style. The black cherry, plum, chocolate, licorice and leather flavors are all amped up in this sumptuous Saint-Émilion. Enclos Tournaline is 100% old-vine Merlot from the heart of proprietor Peter Kwok's La Patache Pomerol estate. Michel Rolland consults. Tasted two times.Antonio Galloni | 91 AG

I always love this cuvée, which today is made by Jerome Aguirre with consulting advice from Michel Rolland. The 2018 Enclos Tourmaline is 100% Merlot from a tiny parcel in Pomerol and was brought up in new French oak. It takes some coaxing on the nose, but it offers up a pure, layered bouquet of ripe black fruits, tobacco leaf, chocolate, damp earth, and Asian spices. This carries to a powerful, fruit-bomb beauty with a weighty, expansive, full-bodied texture that carries gorgeous tannins, a deep, layered mid-palate, and that rare sense of richness paired with elegance. This is a gorgeous, thrilling Pomerol that offers both hedonistic and intellectual pleasure in spades. As I wrote last year, it’s one of the sexiest wines in the vintage!Jeb Dunnuck | 98+ JDBlueberry, blackberry, clove, licorice, mocha and mahogany on the nose. It’s full-bodied with firm, powdery tannins. Concentrated and refined with a deep, intense core of ripe fruit. Long and superbly polished. Really attractive to taste, but this is one to let age. Such structure with elegance. Try after 2025.James Suckling | 96 JSThe 2018 Enclos Tourmaline is made of 100% Merlot. The wine fermented in 100% new oak and was aged in barrels for about 20 months. With 14.7% alcohol and a deep garnet-purple color, it leaps from the glass with wonderfully pure notes of crushed black plums and blackberries, leading to an undercurrent of camphor, chargrill, forest floor and unsmoked cigars. The medium to full-bodied palate delivers tightly wound black fruit and savory layers, supported by firm, grainy tannins and bold freshness, finishing long and mineral laced. Give it a good 4-5 years in bottle for it to really strut its stuff and then drink it over the next 20+ years.Robert Parker Wine Advocate | 95+ RPThe 2018 Enclos Tourmaline turned out beautiful. Expressive floral and spice accents give the 2018 striking aromatic presence to match its mid-weight feel. Sweet red cherry, cedar, tobacco, crushed flowers and mint all open over time. Opulent and silky, with terrific balance, Enclos Tourmaline is impeccably done. Drink it over the next decade or so.Antonio Galloni | 94 AG