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Talk about a thrill a second, as well as unprecedented decadence (at least for me), consider the rarity of a flight of six double magnums of Petrus! Because there were not many people at the tasting, there was the possibility of having several large glasses of these wines, making judging them all the more fun. And let's not forget the medical benefit of flushing the fat out of one's arteries with such remarkable juice! The 1970 Petrus has hit its peak of perfection. In the last 4-5 years, it has shed much of its tannin yet remains a young, full-bodied, blockbuster style of Petrus. Extremely concentrated and thick, with layers of mocha-tinged, berry, and black-cherry fruit presented in an enormously-endowed, viscously-textured, alcoholic, full-bodied format, this wine should remain at its plateau for another 20-25 years.The notes for this wine are taken from the description of Series IV - Flight B of the 1995 tasting conducted in Munich by Helga and Hardy Rodenstock. Many years after the tasting from which this note derives allegations were made concerning the authenticity of old and rare bottles of wine sold by Hardy Rodenstock to collectors around the world. The matter has been the subject of numerous articles, litigation and at least one book. Mr. Parker believes that the wines served to him at this tasting were authentic so this note and the others from that specific tasting continue to be posted on eRobertParker.com.Robert M. Parker, Jr. | 100 RPI drank this last year with some wine collector friends ­you guessed it: in Hong Kong! It’s a very special bottle I’ve been lucky enough to have tried on a number of occasions, and it never disappoints. The nose shows olives, brown sugar and dark fruit. It’s full and joyous with round tannins and a flavorful finish. Truly sublime, and among the great vintages of this legendary estate such as 1947, 1990, or1998.James Suckling | 99 JS(Château Pétrus) The 1970 Pétrus is a great bottle of wine that is still clearly on its way up, and is years away from really hitting its apogee of perfection. The bouquet is bottomless, as it offers up a beautiful and refined mélange of mulberry, plum, black raspberry, mocha, a touch of game, lovely minerality, smoke and a touch of wood. On the palate the wine is full-bodied, deep and seamless, with a rock solid core of fruit, superb elegance, great intensity of flavor, ripe tannins, and great focus and grip on the long, tangy and palate-staining finish. This wine is remarkably young and fresh for its age, and clearly will not peak for at least another decade. It is a great vintage of Pétrus. (Drink between 2006-2050)John Gilman | 97 JGThe 1970 Petrus here is far superior to the one poured in London a few months earlier. The bouquet is crystalline with a mixture of red and black fruit, hints of thyme, ferrous notes percolating through with time. So much poise and that is translated through to the palate framed by filigree tannins, a perfect line of acidity and black truffle notes towards the elegant finish. This is an outstanding example but be warned that there is bottle variation. Tasted at Epure restaurant in Hong Kong.Vinous Media | 96 VM

The 1995 Petrus is one of the finest vintages of the decade, a silver medal behind the brilliant 1998. This bottle might well constitute the best that I have encountered. It has a beautiful, focused nose with hints of game and humidor infusing the black fruit. With aeration more red fruit becomes evident, allied with a touch of roasted chestnut. The palate is supremely well balanced, slightly gamey and with impressive grip. There is a bit of chutzpah about this Petrus, the way in which it fans out towards the finish. You could broach bottles now, although this example suggests that it is going to be very interesting to follow over the next 20 years. Tasted at the Petrus dinner at Hide restaurant in London.Vinous Media | 97 VMThis is like a genie in the bottle. Fascinating yet subtle aromas of blackberry, minerals, fresh flowers and Spanish cedar. Full-bodied, with wonderful layers of ultrafine tannins. It coats your mouth and tantalizes your palate. A gorgeous thing all around.--’95/’96 Bordeaux retrospective. Best after 2010. 3,200 cases made.Wine Spectator | 97 WSIt is interesting how this wine continues to evolve. Unquestionably one of the vintage’s superstars, the 1995 Petrus is taking on a personality similar to the extraordinarily backward, muscular 1975. This is not a Petrus that can be approached in its youth (i.e., the perfect duo of 1989 and 1990). The wine exhibits an opaque ruby/purple color, followed by a knock-out nose of pain grille, jammy black fruits, and roasted coffee. On the palate, it possesses teeth-staining extract levels, massive body, and rich, sweet black fruits buttressed by powerful, noticeable tannin. A formidably endowed wine with layers of extract, this is a huge, tannic, monstrous-sized Petrus that will require a minimum of 10 years of cellaring. Forget all the nonsense about Merlot producing sweet, soft, ready to drink wines, because low yielding, old Merlot vines made in the way of Petrus and other top Pomerols frequently possess as much aging potential as any great Cabernet Sauvignon-based wine in the world. Look for the 1995 Petrus to last for 50+ years. Anticipated maturity: 2007-2050.Petrus, the undisputed King of Pomerol, was an inconsistent performer between 1976 and 1988, but since 1989 there have been few Bordeaux wines that match this property for its extraordinary combination of power, richness, complexity, and elegance. The 1995 and 1996 are both noteworthy efforts.Robert Parker | 96 RP

A super-silky red with notes of stone, limestone, cedar and plum. Full-bodied but so polished. The length and complexity are amazing. Just opening now.James Suckling | 99 JSSaturated deep ruby, much darker and brighter than the other vintages tasted. Sappy, fresh aromas of boysenberry, cassis, minerals, bitter chocolate and espresso, with complicating notes of underbrush and earth. Extremely pure and penetrating, with fruit of steel and a powerful mineral underpinning. Finishes with strong, firm tannins and great persistence. Essence of Ausone, without the funkiness shown by so many past vintages of this wine. Offers exciting potential. Drink 2008 to 2030.Vinous Media | 95+ VMDark ruby color. Aromas of lavender, violet, mint and crushed berries. Full-bodied, with polished, chewy tannins and lots of mint, blackberry and wet earth flavors. Goes on and on. Tight and powerful. Needs a long time to open still.—’88/’98 Bordeaux blind retrospective (2008). Best after 2012. 2,000 cases made.Wine Spectator | 95 WSReaders should not hesitate to check out Ausone’s new second wine, Chapelle d’Ausone. It reveals Ausone’s minerality, finesse, and quality presented in a lower-keyed, more open-knit style.A dense opaque purple color offers up restrained, but pure aromas of liquid minerals, blackberries, black raspberries, and flowers. Medium to full-bodied, with high tannin but a long, super-pure, symmetrical mouth-feel, this dazzling, extremely complex Ausone requires 6-10 years of cellaring. Anticipated maturity: 2010-2050.Robert Parker | 94 RPNo written review provided. | 94 W&S

Extremely young with an unbelievable deep purple color, the 2000 Troplong Mondot has hardly budged since I tasted it in 2003. Two recent tastings confirmed that this is the greatest Troplong Mondot between their profound 1990 and more recent vintages such as 2005, 2008, and 2009. Copious chocolate, graphite, blackberry, blueberry, cassis, and ink characteristics are present in this full-bodied, powerful, massive St.-Emilion. While the tannins are noticeable, they are better integrated than they were seven years ago, and the fruit, extract, and richness clearly outweigh the wine’s structure. This 2000 will benefit from another 4-5 years of cellaring (longer than I originally predicted), and has at least two decades of drinkability ahead of it.Robert Parker | 96 RPThe 2000 Troplong Mondot is another vintage that I have not tasted for a long time. This includes some Cabernet Sauvignon that was north-facing and subsequently removed for the 2001. The youthful bouquet of black cherries, cassis, marmalade and blood orange is vibrant and precocious and shows fewer secondary aromas than some of its peers. It opens nicely to reveal camphor and star anise aromas, almost Rhône-like. The palate is chewy, quite dense and backward but initially lacks a bit of charm. Licorice and sloes come through. Slightly granular in texture, it feels tight at first, but it deserves applause for its freshness and improves with aeration, loosening up and finally developing that missing charm.Vinous Media | 93 VMNo written review provided. | 93 W&SA soft, rich wine that bears all the classic qualities of the Valette family’s winery - a strength of line along and complexity. The fruit is ripe, ultra-generous, but is still tempered with layers of acidity and soft tannins.Wine Enthusiast | 92 WELovely berry, cherry and spice, with hints of mineral. Full-bodied, with fine tannins and a pretty mineral and berry aftertaste. A sexy and refined red. Best after 2009. 7,080 cases made.Wine Spectator | 91 WS

One of the candidates for the Pomerol of this challenging vintage, Le Pin’s 2002 boasts a deep plum/purple color in addition to sweet aromas of dried herbs, roasted coffee, chocolate, plums, and sweet cherries. This luscious offering possesses terrific fruit, medium body, low acidity, and a long, heady finish. Drink it over the next 12-15 years. It is an amazing wine for the vintage!Robert Parker | 93 RPFull red-ruby. Ripe aromas of plum, dark raspberry, chocolate and espresso. Fat, lush and fruity, with a lovely pliant texture and impressive richness for the vintage; hints of espresso and roasted herbs. Alexandre Thienpont likes this wine very much but told me he gives the edge to the 2001, so I was pleasantly surprised by the high quality of this bottle.Vinous Media | 91 VM

This controversial wine is fresh and bright still, unlike many of the overrated 2003s. Full-bodied, tight and polished with beautiful intensity and verve. Blackberry and sweet tobacco. Wet earth. Subtle and complex. Straight and direct. Drink or hold.James Suckling | 97 JSThis is a stunner, with the warmth of the vintage marrying ideally with the relative coolness of the terroir to deliver a wide range of vivid plum, boysenberry, raspberry and cherry paste flavors that have energy and drive, carried by a long graphite note and backed by a roasted apple wood accent that has been fully absorbed. Powerfully ripe, but not heady, with a sense of poise through the finish. A jaw-dropper.--Non-blind Pavie vertical (March 2017). Best from 2020 through 2040. 7,500 cases made.Wine Spectator | 97 WSCertainly this was a wine born under considerable controversy, receiving accolades and kudos from me and several of my American colleagues, but generally excoriated by the British press. The French wine critics were very positive. This wine has calmed down considerably as it was a blockbuster, somewhat of a Bordeaux fruit bomb in its youth, and now has toned itself down to a serious candidate for one of the wines of this rather bizarre, but interesting, vintage. 2003 offered everything, from pathetically dilute and thin wines to some massive blockbusters. That was true especially in the Northern Médoc and from the limestone hillsides of St.-Emilion (where Pavie is situated). The color is a dark garnet, with a touch of amber beginning to appear on the edge. The wine has a stunning nose of roasted herbs, grilled meats, charcoal, blackberry and blackcurrant fruit, with some oak still present. Dense, full-bodied and very succulent and lush, this wine seems to be in late adolescence, ready to enter a relatively mature stage. There is always a suspicion because of the extreme heat in July and August that these wines will crack up very quickly, and certainly that will always be a worry, but this one looks set for at least another 10-15 years of drinkability.Robert Parker | 96 RPImpressive full medium ruby color. Quite locked up on the nose following the February bottling; hinted at currant, smoked meat and roasted nuts as it opened in the glass. Extremely powerful but a bit chunky today, conveying an impression of extraordinary solidity. One senses but does not taste the minerals and primary berry fruit. But this painfully closed wine already offers uncanny sweetness. The major mouthful of tannins calls for at least six to eight years of cellaring. A classic extreme 2003 that is currently in a sullen stage. This is sure to controversial-at least until it begins to recover from the bottling. My score may prove to be conservative, but today it’s the dried fruit character that dominates.Vinous Media | 92+ VM

Troplong Mondot’s 2003 is a brilliant success in this vintage, largely because of the limestone soils and incredibly low yields. There are nearly 70 acres of vines in production, yields were tiny, and the harvest was early. Nevertheless, there is an opulence and youthfulness in this wine that suggest it has at least a decade of life left. A luxurious effort with high glycerin, loads of blueberry, mulberry, black currant, licorice and charcoal ember-like notes, full body, low acidity and sweet tannin, this beauty is close to full maturity and can be drunk now as well as over the next decade.Robert Parker | 94 RPRed-ruby. Sappy aromas of very ripe redcurrant, tobacco and minerals. Fat, sexy and deep, with flavors of redcurrant, plum, tobacco and spice lifted by the wine’s mineral component. Wonderfully rich, full-blown wine, finishing with serious toothcoating tannins that call for at least four or five years of patience. This is close to 14% alcohol, but even this vintage of Troplong-Mondot has more acidity than the 1990.Vinous Media | 92 VMBeautiful plum, berry and raspberry aromas follow through to a full-bodied palate, with refined tannins and a long, caressing finish. Very nicely done. Best after 2009. 3,915 cases made.Wine Spectator | 91 WS

The 2005 Ausone is a perfect wine of the vintage. It displays crushed rock, spring flowers, blueberry and blackberry fruit, a full-bodied mouthfeel, stunning purity and richness, and perfect harmony among all of its component parts (acidity, tannin, wood, alcohol and extract). Still youthful, but oh, so promising, this wine should be set aside for another decade and drunk over the following 50-75 years.Robert Parker | 100 RPI love the tobacco, berry, cigar box, toasty oak, ripe fruit and fresh mushroom flavors in this full-bodied red, which has ultralayered tannins and vanilla, new oak and berry character. Powerful and superconcentrated, with great length. This is a muscular, full-throttle wine, racing very, very fast. Best after 2019. 1,330 cases made.Wine Spectator | 100 WSDeep ruby-red. Penetrating aromas of cassis and minerals. The nose does not prepare one for this huge, improbably sweet, palate-saturating wine, whose pungent minerality and epic intensity makes it solid as a rock. The three-dimensional texture here is uncanny, and the wine’s explosive finishing flavors of dark berries, bitter chocolate and minerals persist for minutes. This must be one of the three or four greatest young Bordeaux I’ve ever tasted. The numbers here: 14.28% alcohol, 3.55 pH and an IPT between 80 and 85. This will go on for several decades, and I would not be at all surprised if it shut down in bottle for a very long time.Vinous Media | 98+ VMA superb wine that brings together all the qualities of this vintage. It has great fruit, layers of acidity, dark tannins and a velvety texture, without losing the sense of place that sets great Bordeaux apart.Wine Enthusiast | 98 WE

Made from 85% Merlot and the rest Cabernet Franc and Cabernet Sauvignon, the 2005 Clos Fourtet is a powerhouse that does everything right and is borderline perfection in a glass. Awesome notes of blackcurrants, black cherries, graphite, tobacco, and scorched earth all flow to a full-bodied, thrilling concentrated, textured beauty that has sweet, sweet tannins, a deep, layered mid-palate, and a finish that won’t quit. I think it’s drinking perfectly today, but it has two more decades of prime drinking ahead of it. Don’t’ miss this stunning bottle of wine!Jeb Dunnuck | 99 JDDense ruby/purple, with notes of crushed rock, blueberry and blackberry fruit intermixed with some licorice and chocolate, this full-bodied, massive wine from proprietor Philippe Cuvelier coincides with the resurrection of this premier grand cru classé in St.-Emilion. As the wine sits in the glass, notes of espresso roast and chocolate emerge. This full-bodied classic should continue to drink well for another 25 years. This is a killer effort.Robert Parker | 98 RPThe 2005 Clos Fourtet is a dramatic, sweeping Saint-Émilion endowed with tremendous depth and unctuous intensity. Dark cherry, plum, cedar, tobacco and woodsmoke build as this rapturous, deeply textured wine shows off its allure. Silky, plush and wonderfully expressive, Clos Fourtet is fabulous in 2005. Bright saline notes, that are such a signature of Saint-Émilion’s plateau, balance all of the natural richness of the year. Readers lucky enough to own it can look forward to another several decades of exceptional drinking. This is a superb effort from the Cuvelier family.Vinous Media | 97 VMFeatures a lovely smoldering feel, with the currant and fig paste notes now melded seamlessly with apple wood and graphite details. Long and rich, this is starting to hint at a secondary phase, showing flashes of mulled spice, tobacco and tar. The structure has brightness and energy, but moves slowly to the background. Approachable now.—Blind ’01/’03/’05 Bordeaux retrospective (December 2017). Drink now through 2035. 3,833 cases made.Wine Spectator | 94 WSA perfumed, sweet wine, immediately attractive. Behind this friendly exterior is a dark core of firm tannins, along with spice, blackberries, and new wood—not too much, just right. This chateau is firmly back on form.Wine Enthusiast | 94 WENo written review provided. | 92 W&S

The 2005 Le Pin is a very pretty wine, perhaps a bit more floral and savory and less opulent than it often is. Crushed raspberry, wild flowers, mint and dried herbs all lift from the glass effortlessly. Like most of its peers, the 2005 needs several hours of aeration to be at its best. It is an especially gracious, translucent wine that stands apart stylistically from the typically richer wines that have been made here.Antonio Galloni | 94 AGShows berry tobacco and coffee character on the nose with hints of mushroom and light toasty oak. Full-bodied with lots of berry chocolate and light dried spice character followed by a long finish. Not the 1998 or even the 2001 but outstanding. Best after 2013.Wine Spectator | 94 WSWhile I would not rank the 2005 Le Pin as highly as the 2001, 2000, 1998, 1989, 1983, or 1982, it is still a beautiful wine offering a deep ruby/purple color along with an open-knit nose of caramel, coconut, coffee, melted chocolate, and sweet, jammy black cherry and currant fruit. The alluring fragrance is followed by an opulent, luscious Pomerol with flamboyant flavors of ripe black fruits intermixed with hints of roasted herbs, meat juices, plums, and Asian spices. Unfortunately, the world’s billionaires quickly gobble up Le Pin’s 500 cases, even at preposterously high prices. Anticipated maturity: 2012-2025.Robert Parker | 93 RP

One of the greatest wines of the vintage is, not surprisingly, from proprietor Denis Durantou. A remarkable effort in every sense, the 2006 l’Eglise Clinet is not far off the quality of the prodigious 2005. Its inky/ruby/purple color is accompanied by a powerful nose of mocha, caramelized red and black fruits, smoke, graphite, and truffle. Massive and rich with full-bodied power, excellent focus and definition, and moderately high tannin, this is an “outlier” for the vintage (as Malcolm Gladwell would say) with unbelievable length and richness. Unfortunately, patience will be essential as it needs a minimum of 5-6 years of cellaring. It will age effortlessly for three decades.Robert Parker | 96 RPThe 2006 L’Eglise-Clinet was picked 15 to 21 September and matured in 80% new oak. It has quite a deep color and a little more turbidity than other vintages. It offers brambly red fruit on the nose, secondary aromas of black tea and truffle, not as powerful as the 2009 but with fine precision. The palate is medium-bodied with a slightly candied opening, more a playful l’Eglise-Clinet with finely chiseled tannins, moving towards more secondary notes of liquorice and a light marine note (seaweed?) towards the finish. Tasted at the l’Eglise-Clinet vertical at the château in April 2018.Vinous Media | 95 VMNot quite up to the soaring standards of 2005, but still there is confidence, poise and stunning depth. Sit back and feel your palate slicing through the fruit, layer by layer, getting down to clean minerality and charcoal smokiness. Don’t waste this – give it further ageing in bottle and share it with friends who will be patient through what is not the easiest of approaches. Drinking Window 2016 - 2035Decanter | 95 DECViolet, black licorice and berry aromas follow through to a full body, with chewy tannins and a powerful finish. Layered and rich or the vintage. Needs time to develop. Best after 2014. 1,350 cases made.Wine Spectator | 93 WS

After the fabulous 2005, Pétrus again has produced a magnificent wine in 2006, even if it doesn’t hit quite the same heights. It has an immensely powerful structure and concentration, always the hallmark of this wine. But this structure is almost masked by the superbly ripe and fresh fruit. And with all this weight, there is still a sense of proportion, the rich berry fruits, smokiness and light spice beautifully integrated.Wine Enthusiast | 97 WETerrific texture, weight and heft on both the nose and the attack. A flush of powerful tannic grip is balanced by stunning acidity and bright silken fruit. Overall the structure is compellingly insistent, still dancing around the palate, a flourishing, featherweight beauty that demands your attention. Magisterially good. Drinking Window 2016 - 2035Decanter | 96 DEC This displays green coffee bean and raspberry aromas, with a leafy undertone. Full-bodied, with refined tannins and a pretty finish. Very silky and classy. Lasts a long time on the finish. Best after 2014. 2,800 cases made.Wine Spectator | 94 WSCurrently closed and backward, this wine seems to share a more similar character to Trotanoy than in any recent vintages I recall. Powerful, structured, masculine, but a long-term proposition, this dark ruby/purple-colored wine displays notes of caramelized, sweet black cherries and wild berry fruit with plenty of spice, earth, and a hint of herbaceousness. The wine has very high tannins, impressive concentration, but that mouth-searing level of tannin. This is one Petrus that should probably be forgotten for at least 8-10 years and drunk over the following two to three decades. I always find it ironic that Petrus, which is virtually 100% Merlot, is more backward than the first growths of Medoc, which are Cabernet Sauvignon-dominated.Robert Parker | 93+ RPBright medium ruby. Reticent but complex nose opened with air to display an almost roasted ripeness to the aromas of dark berries and licorice. Sweet, deep and lush, showing brooding dark berry and black cherry fruit sexed up by an exotic chocolate liqueur quality. A hugely rich but rather inscrutable wine. This was much deeper in pitch than the Trotanoy I tasted next to it, and missing that wine’s ineffable mineral high notes, inner-mouth perfume and impression of harmoniousness. Is this simply too young to assess today? Time will tell.Vinous Media | 93+ VM

Shows sweet herb, dark berry and light smoke on the nose. Full-bodied, offering chewy tannins and plenty of new wood and fruit. Tight and reserved, with plenty to come. Needs some time in the bottle. Best after 2014.Wine Spectator | 90 WS

The 2008 Pavie-Macquin is fabulous. An exceptionally beautiful wine, the 2008 is positively stellar. In the glass, the 2008 is aromatically deep, silky and vibrant. The year was marked by an extremely long growing season with an early start and a late harvest that kept getting pushed back because of unusually cool nights. The Cabernets came in only at the end of October.Antonio Galloni | 96 AGConsultants Nicolas Thienpont and Stephane Derenoncourt have produced a beautiful St.-Emilion that tastes like the quintessence of crushed rocks intermixed with blueberry, blackberry, black raspberry, licorice, camphor and truffle notes. This full-bodied effort should drink well in 4-5 years, and last for two decades or more. It achieved 14.5% natural alcohol.Robert Parker | 94+ RPAn impressive wine, beautifully structured, never too powerful, very elegant. If it feels a little austere at this stage, that is because the structure is dominating the fruit. Give it 5–6 years and the full splendor will be revealed.Wine Enthusiast | 94 WESliced plums and almost peaches on the nose. Love it. Mineral and truffles too. Full bodied, and powerful with a long, long finish. Sneaks up on you. Give it three to four years before trying.James Suckling | 92 JSThis has a sleek edge, with damson plum, Campari and blood orange flavors nestled amid light cedar, juniper and incense notes. Has good length and lacks the vintage’s often crisp edge. The fruit here has mellowed already, but this still has good brightness and definition for the vintage, and enough grip to hold a bit longer. This is the first vintage with pigeage in the cement vat portion of the vinification.—Non-blind Pavie Macquin vertical (December 2014). Drink now through 2022. 4,583 cases made.Wine Spectator | 91 WSThe 2008 Château Pavie Macquin has a decidedly mineral style in its ripe black fruits, scorched earth, graphite, and leafy herb aromas and flavors. It’s concentrated, with bright, high acidity, building tannin, and a firm, austere style. Will it ever come around? I think so, but hang tight on this one.Jeb Dunnuck | 91+ JD

It is hard to call Petrus a “sleeper of the vintage,” but the 2008 will merit more attention than most consumers would think. Low yields of 30 hectoliters per hectare resulted in only 25,000 bottles of this beauty. A wine of great intensity (possibly the most concentrated wine of the vintage), this 100% Merlot boasts a dark purple color as well as a sweet perfume of mocha, caramel, black cherries, black currants, earth and forest floor. Deep, unctuously textured, full-bodied and pure, it will benefit from 4-5 years of cellaring and should drink well for 25-30+ years.Robert Parker | 97 RPGorgeous, smooth wine, perhaps even more intense than in past vintages. The tannins are totally enveloped by the ripe plum and damson fruits. Complex, powerful, layered and opulent, this is a wine for the long term.Wine Enthusiast | 97 WEThe 2008 Pétrus has a classic Pomerol nose, perhaps darker fruit than other vintages, blackberry and briary, a touch of truffle and minerals. I love the definition here, the cool restraint. The palate is medium-bodied with grainy tannin, a fine bead of acidity, chalky and tensile with moderate depth. There is a sense of composure, maybe even conservatism attached to this Pétrus that sports a mineral-driven and (at least for this Pomerol) almost austere finish compared to the 2009 or 2010. But it is a lovely wine that is only just beginning to open. Haunting. (Tasted at BI Wine & Spirit’s annual 10-Year On tasting).Vinous Media | 96 VMTight and firm, yet with incredibly embracing tannins that are still in their early phase of evolution, even though it is 100% Merlot. It’s a trick that basically nobody else in Pomerol can pull off to quite this extent. Some liquorice kicks through, along with dark plum and blackberry fruits, touches of white pepper and coffee bean. Extremely enjoyable and still extremely young. Drinking Window 2020 - 2038.Decanter | 96 DECThere’s so much floral and berry character on the nose and palate here. It’s full-bodied and very dense with lots of fine and delicate tannins. Winemaker Oliver Berrouet calls it a classic Bordeaux in style and I have to agree with him because of the fine tannins, fresh acidity, and beautiful reserve fruit. Lovely sweet berry and chocolate finish to the wine.Try in in five to six years.James Suckling | 94 JSThis has texture and range that’s a step up from the pack, with a gorgeous, silky feel to the ripe but restrained cherry, raspberry and damson plum notes that are layered with hints of black tea, incense and mineral. The long finish is more about poise than power. Lovely. Drink now through 2020.Wine Spectator | 93 WS

The definition of poised and confident, this has pretty much consistently delivered since the very first taste during En Primeur. Deeply layered, textured, confident and powerful, both very Pomerol and very 2010. Coffee beans and bitter chocolate are the dominant flavours alongside cassis and blackberry autumnal berry fruits. Both gourmet and restrained. Just about ready to go but will hugely benefit from three to four hours in carafe first, and will further improve over the next few years, and indeed over the decades to come. Drinking Window 2020 - 2045Decanter | 97 DECGorgeous nose with lots of dark fruit like plum and blueberries. Crushed pepper and chalk with wild strawberries and vanilla. Dense and velvety on the palate with superbly polished tannins and great depth. It’s absolutely gorgeous now but needs at least five to six years of bottle age to really shows its great quality.James Suckling | 97 JSThe 2010 Clinet is a baby, but man, what a wine. Checking in as mostly Merlot, with small amounts of both Cabernet Sauvignon and Cabernet Franc, this deep ruby/purple-tinged beauty gives up fresh, tight aromas of blackcurrants, black cherries, damp earth and forest floor, with its background oak buffered by serious amounts of fruit. Full-bodied, concentrated and deep, yet also elegant and layered, with the freshness, purity, and structure of the vintage, it sings even today with a decant, but is best with a few more year of bottle age. It’s going to keep for 2-3 decades.Jeb Dunnuck | 96 JDThe blend is largely dominated by 85% Merlot, with some Cabernet Sauvignon and a small amount of Cabernet Franc also included. Inky/purple-colored, the wine has an exceptionally full-bodied, layered, moderately tannic mouthfeel and impressive power. Loads of melted chocolate/fudge and black fruits galore along with some coffee bean, mocha, as well as some background oak are all present in this big, formidably endowed, masculine style of Pomerol that will take longer to shed its tannin than the 2009. I would give this wine 5-6 years of cellaring and drink it over the following 30+ years.The 2010 is another fabulous effort from this estate of just over 20 acres located in the sector named the same as the chateau, Clinet. Modest yields of 38 hectoliters per hectare produced a final blend that hit 14.4% natural alcohol.Robert Parker | 96+ RPThe 2010 Clinet has a crisp, precise bouquet that is tightly wound but extremely well focused. It would benefit from decanting of preferably more bottle age. The palate is medium-bodied with fine grain tannins, impressive backbone with black fruit laced with white pepper, sage and cedar towards the persistent finish. This is a serious Pomerol with huge potential. Tasted blind at Farr Vintners 10-Year On Bordeaux horizontal.Vinous Media | 95+ VMThis showy, packed and well-endowed Pomerol pumps out notes of warm linzer torte, plum preserves and blackberry reduction, all supported by a broad, charcoal- and ganache-coated structure and deeply embedded acidity. Very muscular on the back end, this boasts a still-chewy feel. Among the most backward of the 2010 Pomerols, this requires significant cellaring. For those who enjoy more power than subtlety. Best from 2017 through 2035. 3,333 cases made.Wine Spectator | 95 WSNew wood mint aromas give this wine its great polished feel. The tannins offer a counterpoint of richness here, firm and dense. The fruit takes a while to show through, then brings the fine plum skin flavors suffusing through the wine.Wine Enthusiast | 93 WE

An underrated vintage, the 2011 Cheval Blanc is evolving brilliantly. Wafting from the glass with aromas of smoky cassis, blackberries, loamy soil, tobacco leaf, bitter chocolate, mint and violets, it’s full-bodied, velvety and multidimensional, with a layered core of fruit, rich and powdery structuring tannin and a long, resonant finish. While the 2009 and 2010 are more powerful and unctuous, readers who prize Cheval Blanc for its extraordinary complexity and unique perfume might well prefer the 2011, as it is a wine that could come from nowhere else.Robert Parker Wine Advocate | 97 RPA vintage that’s being drunk with abandon in France these days, the 2011 Chateau Cheval Blanc showed beautifully, and the firm tannins that define this vintage are nowhere to be found here. Sweet black fruits, spice, incense, and exotic flowers define the bouquet and it has classic Cheval Blanc complexity. Medium to full-bodied, beautifully balanced, with sweet tannins and a great finish, it’s a beautiful Saint-Emilion to drink over the coming 2-3 decades.Jeb Dunnuck | 96 JDStill very youthful a decade on, with fresh notes of raspberry rising above the black fruit core. Nuances of cedar and a touch of violet are beginning to emerge, and despite the drier vintage there’s great freshness to the finish in this otherwise opulent and silky wine. A great potential for cellaring. (Drink between 2022-2040)Decanter | 95 DECThis is an opulent, dense wine, very perfumed while also structured. It is complex, full of rich fruit that pours through the wood and dark tannin. It just hints at a more exuberant future, flavored with the ripest fruits while still keeping freshness. Drink from 2020.Wine Enthusiast | 95 WEThe 2011 Cheval Blanc has an elegant, quite refined bouquet with brambly red fruit, scorched earth, terracotta and sage, very complex and harmonious. Could this be Figeac? [Post-script. No, but not far off!] The palate is medium-bodied with rounded tannins, quite plush and sensual, rich for this vintage with plenty of concentrated, quite sweet and spicy, hoisin-tinged fruit on the precise finish. This is a very fine Saint-Émilion. Tasted blind at the annual 10-Year-On tasting.Vinous Media | 94 VMOffers a loamy, dense feel, with the vintage’s briary grip tumbled with dark plum, blackberry and black currant fruit. Anise and tobacco notes fill out the finish, which expands steadily with air, showing added range and echoes of bittersweet cocoa and tobacco. Seems to have a lot in reserve. Best from 2016 through 2030. 7,915 cases made.Wine Spectator | 94 WS(Château Cheval Blanc) The 2011 Cheval Blanc is a very lovely wine this year, with depth, purity and lovely refinement. The classic and very beautiful nose offers up scents of black cherries, dark berries, coffee bean, cigar smoke, a touch of tobacco leaf, dark soil tones and nutty, luxe new oak. On the palate the wine is deep, full-bodied, pure and texturally alluring, with a fine core of fruit, lovely focus and balance and a long, firmly tannic finish. The tannins here are quite substantial and will take some extended cellaring to soften, but this is a very, very successful example of the vintage. (Drink between 2025-2060).John Gilman | 94 JGDeep and rich with a lovely balance of ripe black berries, bitter chocolate and smoke. A ripe and generous style, the fine tannins already nicely softened. Long, supple and gentle finish that’s very appealing, but slightly simple. Drink or hold. Château Quintus vertical tasting. SP.James Suckling | 92 JS

One of the super classics of the vintage, the 2011 Peby Faugeres (100% Merlot) exhibits a dense blue/purple color as well as gorgeous aromas of acacia flowers, blueberries, raspberries and blackberries. This full-bodied, concentrated wine has more in common with a 2009 or 2010 than most 2011s. The extravagant fruit character nearly conceals some sweet tannin in this masterpiece. Drink it over the next two decades or more.Robert Parker | 95 RPA full, very powerful wine for the vintage, with big, juicy fruit and velvety tannins. So much fruit and character here. A generous but polished wine for the vintage. Lots of blackberry and sexy wood character. Pure merlot. Try in 2017.James Suckling | 94 JSPure, fruit-laden and refined, with lovely blueberry, plum and blackberry notes that glide along, inlaid with licorice snap, fruitcake and hoisin sauce accents. The long finish drips with fruit, while a charcoal spine imparts balance. This estate is on a roll. Best from 2016 through 2026. 1,000 cases made.Wine Spectator | 93 WSWhile there is 100% new wood, the weight of fruit in this expression is sufficient to power through. It will be an impressive wine.Wine Enthusiast | 90 WE

The 2013 Pavie-Decesse stands out for its sensual, layered personality and fabulous balance. Deep, savory notes meld into smoke, tobacco, incense, game, licorice and blue/blackish-toned fruit. Violets, lavender cloves, menthol and blueberries are some of the many notes that are woven into the opulent, expressive finish. Broad and ample on the palate, the Pavie-Decesse offers terrific potential for the future. The blend is 90% Merlot and 10% Cabernet Franc. Total time on the skins was 34 days, quite long for the year. Tasted twice.Antonio Galloni | 91-93+ AGA pretty and aromatic Pavie-Decesse wtih roses, cedar, wood shavings and bright plums.Medium to full-bodied, firm and silky tannins and a bright finish. Finesse and balance. Better in 2018. But pretty now. Very similar to the excellent 2012.James Suckling | 93 JSThis is an aromatic wine, with great acidity and fine black-currant fruit. An undertow of tight tannin gives it structure, although the fruit is very forward.Wine Enthusiast | 93 WEThe 2013 Pavie-Decesse was one of my favorite wines from Gérard Perse when I tasted his range from barrel and it seems to be fulfilling that initial promise. It has a charming bouquet with lively redcurrant jam, strawberry and wild hedgerow aromas that are well defined and perfumed, almost floral in style. The palate is well balanced with sweet tannin on the entry, quite harmonious in the mouth, fleshier than many of its peers with a fresh, candied orange peel and spice box finish that is a treat. Enjoy this lovely Saint Emilion over the next decade.Robert Parker Neal Martin | 92 RP-NMAn extrovert, with a rambunctious blast of intense raspberry, pomegranate, blood orange and plum coulis flavors that race along, backed by brambly grip and a brightly lit backdrop of spice. Manages to pull as much stuffing and energy out of this vintage as possible. Not for everyone, but should improve with age. Best from 2018 through 2028. 500 cases made.Wine Spectator | 91 WS

A tight and subtle wine with very pretty ripe-fruit character and chocolate. Medium to full body. Needs time to open. Better in 2020.James Suckling | 94 JSFor whatever reason, Chateau Clinet was not interested in having their 2015 tasted for this report and I was unable to taste it during my trip through the region. I’ll do my best to review it from bottle once it’s available in the United States. Nevertheless, I purchased a bottle of the 2014 Château Clinet locally and it showed beautifully, revealing a deep purple color, loads of plum, crème de cassis, spice-box, dried flowers, and graphite aromas and flavors, full-bodied richness, and a terrific minerality the developed with time in the glass. This is an elegant, balanced, beautifully pure 2014 that’s very much in the style of the vintage. It will keep for 20+ years.Jeb Dunnuck | 93 JDDark in profile, featuring a steeped core of fig and blackberry fruit that melds with roasted apple wood and ganache notes through the finish. Shows plenty of muscle, but the refined structure leads to a very long finish, boding well for the cellar. Best from 2020 through 2035. 4,750 cases made.Wine Spectator | 92 WSThe 2014 Clinet was a wine that perplexed when I tasted it from barrel and as a consequence, it was one that I went back and retasted three or four times during that primeur campaign. Now in bottle, the bouquet has improved and developed more fruit concentration, armed with red plum, wild strawberry and blueberry scents. The palate is medium-bodied and quite refined, certainly not as opulent as other vintages from the estate, perhaps just missing a persistence on the angular finish. It is not a bad Clinet by a long stretch, it just feels a little constricted, especially compared to say the 2010 or 2015. I tasted this on three occasions, drawing the same conclusion each time.Robert Parker Wine Advocate | 91 RPThe 2014 Clinet is a wine that left me "perplexed" when I tasted it multiple times both from barrel and in bottle. The litmus test is how it shows blind... Here it has a lifted bouquet with truffle and smoke-infused red fruit, a subtle hickory note coming through with aeration. One or two attendees at the tasting suggested brettanomyces. The palate is medium-bodied with slightly chewy tannin, spicy in the mouth with a dash of white pepper towards the firm, quite masculine and angular finish. Two bottles tasted with consistent notes. Tasted blind at the annual Southwold tasting.Vinous Media | 90 VM

Lots of cedar, tea-leaf and hazelnut character and ripe fruit aromas. Citrus peel, too. Full body, round and juicy tannins and a flavorful finish. Smoky undertone. This is structured and so complex. Drink in 2023.James Suckling | 97 JSA straight up smokin’ red from this vintage is the 2015 Château Gazin and it’s a big, powerful, stacked 2015 that’s for those with patience. Made from almost all Merlot (I think it’s 100%), my notes on this beauty start - and end - with “love it.” Cassis, lead pencil shavings, graphite, forest floor, and tons of minerality all soar from the glass of this sensationally rich, concentrated, medium to full-bodied 2015 that has building tannin, a seamless texture, and a blockbuster finish. Forget bottle for 5-7 years and enjoy over the following two to three decades.Jeb Dunnuck | 95+ JDMedium to deep garnet-purple in color, the 2015 Gazin is scented of baked plums, Christmas cake, mincemeat and plum preserves with hints of chocolate box, coffee, tapenade and smoked meats. Medium to full-bodied with mouth-filling baked berries and savory layers, it has firm, chewy tannins and a long finish.Robert Parker Wine Advocate | 93 RPThe 2015 Gazin has a fragrant bouquet of blackberry, briary and truffle; a whiff of bonfire smoke emerges with aeration. The palate is medium-bodied with grippy tannin, quite edgy and tensile with a fresh, graphite and tobacco-laced finish that is classic in style. Superb, if missing the same horsepower of 12 months ago. This might well be closing down. Tasted blind at the Southwold 2015 Bordeaux tasting.Vinous Media | 93 VMPlush and warm, with fig, boysenberry and blackberry confiture notes inlaid with light charcoal, black tea and fruitcake hints. The fleshy finish lets the charcoal element lead the way. Best from 2022 through 2032. 6,833 cases made.Wine Spectator | 93 WSFirm with spicy, generous tannins, this is a wine that is showing both ripe black fruits and wood aging flavors. The wood will temper as the ripe, full black fruits develop. It has good aging potential.Wine Enthusiast | 92 WE(Château Gazin, Pomerol, Bordeaux, France, Red) Youthful blackcurrants, damsons and berries with cedar, coffee and liquorice notes; compact and well-constructed with a silky texture. (Drink between 2023-2033)Decanter | 91 DEC

The 2015 L’Eglise-Clinet is one of the wines of the vintage. Even better from bottle than it was from barrel, the 2015 towers out of the glass with stunning power and richness. Super-ripe black cherry, plum, licorice, tobacco and menthol are some of the many notes pulse through this riveting Pomerol. There is plenty of structure, but the tannins are nearly buried by the sheer intensity of the fruit. Hints of lavender, smoke, spice, licorice reappear to round out the finish. L’Eglise-Clinet is 90% Merlot, 10% Cabernet Franc, aged in 70% new oak. More importantly, the 2015 is a total pleasure bomb. This a fabulous wine from Denis Durantou. Don’t miss it.Antonio Galloni | 99 AGThe violets, roses and dark fruits are so evident but they entice you in a subtle and fresh way. Full-bodied, dense and tannic, yet everything is so in tune with everything else and there are no hard edges or loose ends. It’s like a whirlpool that draws you down and then shows you its beauty. The harmony and complexity is phenomenal. Try in 2024 but I don’t want to wait.James Suckling | 99 JSComposed of 90% Merlot and 10% Cabernet Franc, the 2015 L’Eglise Clinet comes bursting out of the glass with a gorgeous perfume of exotic spices and potpourri over a core of blueberry compote, red currant jelly, spiced black plums and mulberries with touches of unsmoked cigars, powdered cinnamon and licorice. Big, rich and full-bodied, the palate offers exquisite harmony, packed with exotic spice and red and black fruit layers, finishing on an epically long-lasting mineral note. In an understated word: WOW.Robert Parker Wine Advocate | 98+ RPThis delivers a fresh, enticing beam of raspberry, boysenberry and blackberry coulis flavors that stretch out admirably while light anise, singed apple wood and fruitcake notes check in. Picks up some sneaky grip and a pretty mineral twinge through the finish. Rather elegant overall considering how much is here. Best from 2020 through 2035. 1,510 cases made.Wine Spectator | 94 WSThe second wine of Eglise Clinet, the 2015 La Petite Eglise is a pretty, elegant, even Burgundian, 2015 that opens up beautifully with time in the glass, Ripe red currants, cherries, sandalwood, cedary spice, and dried floral notes all emerge from this medium-bodied 2015 that has fine tannin and a great finish. It’s certainly not a blockbuster but excels on its finesse and elegance. Drink it anytime over the coming decade. Unfortunately, I wasn’t able to taste the top cuvee from this estate.Jeb Dunnuck | 92 JD

Aromas of tar, black olive skin and blackberries follow through to a full body. Ultra-fine tannins and a long, linear finish with super intensity. Well-crafted in every sense. A fabulous Pomerol for the future. Try in 2022.James Suckling | 98 JSNewly-arrived Technical Director Marielle Cazaux turned out a jewel of a wine at La Conseillante in 2015, her debut vintage. A polished and super-sophisticated Pomerol, La Conseillante is all class. Precise, lifted aromatics make a strong first impression, but it is the wine’s overall feel and sense of harmony that truly dazzle. Over the last two years, the 2015 seems to have gained in freshness, precision and nuance. What a wine! The blend is 81% Merlot, 19% Cabernet Franc. Don’t’ miss it.Antonio Galloni | 97 AGComposed of 81% Merlot and 19% Cabernet Franc and aged for 18 months in 70% new and 30% one-year-old French oak, the medium garnet-purple colored 2015 La Conseillante opens with reticent, earthy notes of dusty soil, garrigue, forest floor and iron ore with a core of warm plums, cassis, cigar boxes, star anise and dark chocolate plus a hint of violets. Medium to full-bodied with decadent fruit and a gorgeous plushness to the texture, the palate features impeccable poise and compelling depth, finishing on a lingering mineral note.Robert Parker Wine Advocate | 96+ RPReminding me of the 2009, the 2015 La Conseillante is more overt and sexy compared to the 2016, offering a huge nose of mulled black fruits, spring flowers, chocolate and gravely/clay-like earthiness. This is a full-bodied, complex, elegant and layered 2015 that has a singular character and the class to drink well for 20-25 years.Jeb Dunnuck | 96 JDThis is reserved, with subtle Earl Grey tea, singed apple wood and warm fruitcake aromas opening slowly ahead of a core of dark boysenberry, raspberry and blackberry compote flavors. A lovely swath of velvety tannins carries the finish, with the fruit and spice aromas pulling together nicely. Some patience is needed here, but this is one of the elite of the AOC in this vintage. Best from 2023 through 2040. 3,333 cases made.Wine Spectator | 95 WSThis is a perfumed wine, rich in tannins and with a good balance between the Merlot and Cabernet Franc in the blend. Ripe black fruits and velvet tannins give the wine elegance and charm. It is juicy and ripe, with a background of firm structure set against a crisp final texture. The wine will develop well; drink from 2025.Wine Enthusiast | 95 WEA warm, sunny vintage, giving crème de cassis flavours and a crème caramel edging. Still young, but packed with gourmet, creamy character. Very much on primary flavours right now, so more focused on plum and black cherry than black truffle, but not question that this will appear over the next few years. Traces of heat on the finish. 70% new oak. A yield of 39.5hl/ha. Drinking Window 2024 - 2042.Decanter | 94 DEC

When I asked winemaker Olivier Berrouet about his greatest challenges in 2015, he replied, “Our biggest challenge is to avoid all the temptations you can have in the vineyard and in the cellar. You can go too far. With our job, if you go too far, you can’t go back. Little steps are best.” His comments eloquently explain the immense pressure of handling a seemingly pressure-less vintage like 2015 in Pomerol. But, with the devil in all the many details that are involved in the pursuit of wine perfection, if anyone has that devil by the horns, it is this incredibly talented young winemaker.Medium to deep garnet-purple in color, the 2015 Petrus (bottled in mid-July 2017) opens in its own time to reveal crushed black cherries, warm plums, mulberries and cedar chest suggestions with touches of anise, lavender, beef drippings and wild thyme plus a waft of crushed rocks. Medium to full-bodied, it fills the palate with generous, exuberant, wonderfully layered red, black and perfumed blue fruits contrasted beautifully by very ripe, very fine-grained and very firm tannins plus an ethereal line of seamless acid, finishing long and minerally. Olivier Berrouet and his team have knocked it out of the park in 2015. Look for this Pétrus to build and unfold over the next 20 years and confidently cellar this legend for 40+ years.Robert Parker Wine Advocate | 100 RPThere is so much going on with Petrus in 2015 that you should just pull up a chair and relax, don’t expect to be going anywhere soon. Aromatic persistency keeps reaching in, pulling you further alongside. There is a soft quality to the tannins that allows the black fruit to be both juicy and sweet. High alcohol is balanced by freshness - a pH of 3.5 is relatively rare on these sticky clay soils - unleashing waves of flavour, including bergamot, smoky tea, black olives and rich cherry. The persistency is crazy - I had to get my notes back out two or three times to take down additional flavours because it just kept giving something more. And it makes you smile! What more do you want? Bottled in June, but will not be sent out to customers until April 2018. 50% new oak. Drinking Window 2023 - 2040.Decanter | 100 DECThe aromas to this are a reference for Pomerol with truffles, black olives, black licorice and dark fruit. Even brown sugar. Full-bodied, layered and multi-dimensional. Chocolate underlines the character above. The perfect tannin texture, length and balance make you think you’re dreaming. All about harmony and beauty. Love to taste it now but needs at least five or six years.James Suckling | 100 JSThis is like drinking liquid black currants and blackberries. The wine has great intensity and richness from the superbly generous Merlot. The wood aging shows as a hint in the background, with the bold black fruit and ample acidity dominating. Drink from 2026.Wine Enthusiast | 100 WEThe 2015 Chateau Petrus is undoubtedly one of the gems in the vintage and will probably merit a perfect score in another decade. Even so, it has the sexy, exotic nature of the vintage front and center and offers a huge perfume of black currants, kirsch liqueur, Asian spices, and incense. As always, this beauty is 100% Merlot that was brought up in 50% new wood in 2015. A wine that opens up beautifully with time in the glass, it has beautiful mid-palate depth, sweet, sweet tannins, and voluptuous yet weightless texture that needs to be tasted to be believed. Hide bottles for 4-5 years, count yourself lucky, and enjoy over the following 3-4 decades.Jeb Dunnuck | 99 JDThe 2015 Petrus has a fresh, detailed yet quite understated bouquet of black fruit, pencil box, smoke and light tarry aromas - very succinct and classy. The palate is medium-bodied with fine tannin, and linear and quite strict in style, which might explain why I knocked off a point compared to my note in January 2018. But it gently builds in intensity to a grippy, graphite-infused finish with that subtle Japanese seaweed tincture I observed previously. Classic in style, this will benefit from several years in bottle. Excellent. Tasted blind at the Southwold 2015 Bordeaux tasting.Vinous Media | 98+ VMReserved right now, but there is a well of blackberry, boysenberry and plum coulis flavors in reserve here, infused with black tea, anise and singed spice elements. Remarkably silky, elegant and extremely long, this unfurls ever so slowly in the glass, beguiling with texture and fruit purity. Best from 2022 through 2042. 2,500 cases made.Wine Spectator | 96 WS

Incredibly deep and complex nose with a slew of black fruit, plus savory and bitter-chocolate notes woven subtly into the extraordinary tapestry of aromas. Titanic concentration, but it still remains so incredibly fresh and poised. Such a pure finish that goes on and on and on. Drinkable now, but best from 2024. Château Quintus vertical tasting. SP.James Suckling | 99 JSThe 2016 Figeac is simply extraordinary. A wine of pure energy and vitality, the 2016 pulses with a real sense of drive. Lavender, mint, crème de cassis and cedar start to develop in the glass, but what is most remarkable about the 2016 is its total sense of harmony. There is natural tension, a sort of push and pull, between the wine’s intense fruit and structural underpinnings that makes the 2016 a marvel to taste and contemplate. It was positively stunning in two separate tastings. Technical Director Frédéric Faye and his team made an epic Figeac in 2016.Antonio Galloni | 98+ AGAnother brilliant wine from the genius of Frédéric Faye, the 2016 Château Figeac checks in as 38% Cabernet Sauvignon, 36% Merlot, and the rest Cabernet Franc that spent 19 months in new French oak. Roughly 75% of the production made it into the grand vin. This deeply colored beauty is a legendary wine in the making and offers ultra-pure aromas and flavors of crème de cassis, smoke tobacco, dried herbs, chocolate, truffle, and graphite. Showing more violets notes with time in the glass, it builds incrementally on the palate, with flawless balance as well as incredible elegance, no hard edges, and a finish that won’t quit. Readers will have a blast comparing the 2016 and 2015 vintages over the coming 3-4 decades and this estate is firing on all cylinders. This will most likely merit a triple-digit rating in 7-8 years and keep for 4 decades or more.Jeb Dunnuck | 98+ JDA testament to the work being undertaken at Figeac in recent years, this has depth and intensity while retaining the smile of the fruit. Richness combines with gorgeous length and intensity, every bit as impressive as it was during en primeur. Touches of violet and a silky texture precede hugely precise slate walls that pull the fruit into place through the palate. It takes its time in the glass to fully open, only slowly revealing the black olives, pungent white pepper and rosemary aromatics. Bottled in late July. 100% new oak. Drinking Window 2024 - 2045.Decanter | 98 DECThis aromatic wine is magnificent in its balance and richness. With its high proportion of Cabernet Sauvignon (38%), it is so typical of this estate. The tannins are velvety while packing a firm punch. Dark and concentrated, it is a great wine for long-term aging.Wine Enthusiast | 98 WEThe 2016 Figeac is comprised of 38% Cabernet Sauvignon, 36% Merlot and 26% Cabernet Franc. Deep garnet-purple colored, the nose is a little broody and reticent at this very youthful stage, slowly unfolding to reveal profound plum preserves, crème de cassis, black raspberries and star anise with hints of moss-covered bark, truffles and tilled loam plus a waft of red currants and raspberry leaves sparks. Medium to full-bodied, the palate is practically quivering with energy, offering glimpses at tightly wound black fruit and mineral/ferrous layers, framed by very firm, ripe tannins and wonderful tension, finishing long with the spices coming through. This will need a good 7-8 years to come round and then should cellar for 40+ years. Very serious, beautifully poised and sophisticated personality this vintage.Robert Parker Wine Advocate | 97+ RPA gutsy, fully endowed wine, brimming with dark currant, warm fig and steeped blackberry notes, as well as waves of smoldering tobacco and warm gravel. Features a serious bass line, but everything works together, while flecks of savory and iron dart in and out. Best from 2025 through 2040. 8,333 cases made.Wine Spectator | 96 WS