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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

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

Deep purple-ruby. Knockout nose of black cherry, minerals, coffee liqueur and violet offers uncommon depth and complexity. The flavors of blackberry, black plum and minerals are complicated by a note of iron and given wonderful clarity and cut by harmonious, vibrant acidity. Finishes very long and pure, with distinctive balsamic nuances. There’s lots of sweet fleshy fruit here but the wine comes across as amazingly refined and graceful thanks to its vibrant acidity, which really extends the flavors at the back. The best young Certan of the last 12 or 15 years.Vinous Media | 95 VMWonderful concentration here, the wine has the most powerful wood spice, ripe and mineral tannins. It is impressive in every way, showing the total richness of the vintage.Wine Enthusiast | 95 WEA bruising, black/purple-hued, full-bodied wine, the 2009 Certan de May displays notes of charcuterie, smoked game, herbs, black truffles, roasted meats, cassis and black cherries. This backward, robustly-styled Pomerol is loaded with tannin as well as extract. Give this full, powerful 2009 a decade of cellaring and drink it over the following 30+ years. I’m sure it is not better than the immortal 1982 Certan de May.Robert Parker | 93+ RP(Château Certan de May) In recent vintages Certan de May has been a bit too new oaky for my own personal tastes, but underneath the veneer of spicy new wood has always been the same excellent wine. Happily, the 2009 seems quite a bit toned down on its percentage of new wood and the wine was singing during En Primeur week. The bouquet is deep and really outstanding, as it offers up a complex and vibrant mélange of black raspberries black cherries, chocolate, lovely minerality, woodsmoke and a discreet framing of cedary oak. On the palate the wine is deep, full-bodied, ripe and fleshy, with a rock solid core of fruit, firm tannins and excellent length and grip on the pure and already quite complex finish. A very fine vintage for Certan de May- I only hope that the wine does not become more marked by its new oak as it continues its elevage in the cellars, as it would be a pity to lose any of its vibrancy and nascent complexity to more oak tones. (Drink between 2017-2050).John Gilman | 91-93+ JGBright and ripe, with mouthfilling linzer torte and blackberry preserves pushed by black tea and toasty spice. This has the racy grip of the vintage, which builds steadily through the finish. Turns darker and denser with air. Best from 2014 through 2028. 2,250 cases made.Wine Spectator | 92 WS

This wine has closed down somewhat since I had it from barrel and exhibits a firm, earthy, mineral-laced style. Made from 80% Merlot and 20% Cabernet Franc, the ripe black raspberry and blueberry fruit are present, along with some sandy, loamy soil notes. The tannins are sweet, but very elevated, and the wine rich and long but currently somewhat austere and needing bottle age. Give it 2 or 3 years of cellaring and drink it over the following 15+ years.Robert Parker | 90+ RP

Delivers blueberry and blackberry aromas, with hints of dark chocolate. Full-bodied, featuring chewy, rich tannins and a beautiful velvety texture. This is superb. Really structured.Wine Spectator | 95-98 WSThis is always made with the young vines. Full-bodied, with super velvety tannins and gorgeous mineral, dark berry and spice character. Lovely velvet texture. Amazing quality for a second wine. Best in 2017.James Suckling | 96 JSRich and smooth, with some juicy character, the fruit with black cherries, licorice and sweet jam. At the level of many top wines, this is the second wine Château Ausone.Wine Enthusiast | 92-94 WERepresenting nearly half of the production, this estate’s second wine, the 2009 La Chapelle d’Ausone, is an extraordinary effort. Better than many of the grand vins made during the 1970s and 1980s, it is an equal part blend of Merlot and Cabernet Franc revealing an inky/blue/purple color along with notes of incense, blueberries, raspberries and crushed rocks (which give the wine a distinctive minerality). Medium to full-bodied as well as exceptionally pure, broad and opulent, it should drink well for two decades or more.Robert Parker | 92 RPBright ruby. Cool, complex aromas of cassis, licorice, Thai basil, fresh herbs, gingerbread and coconutty oak. Bright and firm, even a bit youthfully ungiving, but juicy and penetrating, with an exhilarating note of Asian spices. Very tight and firm on the long, vibrant back end. A second wine with a very strong personality of its own.Vinous Media | 91 VM(La Chapelle d’Ausone) The second wine of Ausone is a very classy and thoroughly modern wine that will drink well with five or six years of bottle age. The nose is deep and complex, as it offers up scents of black cherries, cocoa, vinesmoke, fresh herbs, espresso, soil and new oak. On the palate the wine is deep, full-bodied and tangy, with a really impressive base of soil for a more modern styled wine. The finish is long and shows just a bit of firm tannin that will want resolution. A extremely impressive second wine. (Drink between 2016-2035)John Gilman | 87-90 JG

A delicious Pomerol that manages to combine the richness the appellation is famous for with a lovely freshness and vitality. I love the elegant tannins that makes this turn ever drier as it flows over the palate. Plenty of life at the bright finish. Drink or hold. (Horizontal Tasting, London, 2019)James Suckling | 94 JSThis is a noticeably grippier style, showing a chunky edge to the bittersweet cocoa and charcoal notes which support the core of dark fig and blackberry fruit. This has good, racy structure though, so it should settle down with cellaring. Best from 2014 through 2027. 4,580 cases made. — JMWine Spectator | 93 WSStructured, but so rich, with the tannins enveloped by sweet plum fruits and excellent acidity. The wine is juicy, sweet and darkly rich. Wine Enthusiast | 93 WEThis has some evident caramel on the palate, going long on silky, gourmet edging. Those brushed, rich Pomerol tannins are clearly in evidence too, along with dark cassis fruits that add a more sombre edge, emphasising a concentrated expression. Good quality, although lacking some finesse.Decanter | 93 DECThe 2009 Nenin is medium garnet colored and features notes of menthol, pencil lead and damp soil over a core of warm red and black currants, stewed plums and sautéed herbs. The palate is medium-bodied, restrained and refreshing in the mouth with a pleasantly chewy texture framing the red and black fruits, finishing with an herbal lift.Robert Parker Wine Advocate | 92+ RPThe 2009 Nénin has a high-toned bouquet with cassis, liquorice and cough candy aromas, attractive in a way although, not enough Pomerol for my liking. The palate is medium-bodied with a very sweet core of fruit, cassis and blueberry, low in acidity with a sumptuous and rounded finish. I appreciate the smooth texture but, I have encountered plenty of other vintages of Nénin with more complexity. Tasted at BI Wines & Spirits’ Ten Year On tasting.Vinous Media | 91 VMBased on 80% Merlot and 20% Cabernet Franc, the 2009 Château Nenin is showing beautifully, with a touch of maturity in its ripe blackcurrant and smoky blackberry fruits as well as notes of dried tobacco, chocolate, crushed rock, and cedary aromas and flavors. With plenty of tannins, good concentration, and medium to full-bodied richness, it’s in the early stages of its drink window and will be even better with another 3-4 years of bottle age and keep for 15+.Jeb Dunnuck | 91 JD

Stunning aromas of black truffles and blueberries, with Valrona milk chocolate undertones. Full body, with a wonderful core of fruit. This just dances on your palate. A wine that makes you smile. Superb. Best Valandraud ever? Try in 2002.James Suckling | 97 JSDeep garnet colored, the 2009 Valandraud is truly strutting its stuff right now with a bold, flamboyant nose of Black Forest cake, molten licorice, blackberry preserves and baked plums plus touches of kirsch, candied violets, star anise, unsmoked cigars, incense and a compelling waft of smoked meats. Full-bodied, the palate is a pedal-to-the-metal, fruit-n-spice blockbuster with a full-on sexy texture of beautifully plush, rounded tannins and tons of freshness to lift the very long, very perfumed finish.Robert Parker Wine Advocate | 97 RPShowing beautifully, the 2009 Château Valandraud has shed considerable baby fat and reveals an incredibly classic, balanced, nuanced style today. Textbook notes of blackcurrants, white truffle, lead pencil, balsam wood, and hints of chocolate emerge from the glass. These carry to a full-bodied, concentrated Saint-Emilion with a layered, multi-dimensional texture, sweet tannins, and just a sexy, opulent, undeniably delicious style that’s a joy to drink. It’s rock star stuff today yet has another 10-15 years of prime drinking, after which I suspect a gradual decline.Jeb Dunnuck | 96 JDThe 2009 Valandraud has a ripe and opulent bouquet with precocious red fruit, fig and rose petals, a little warmth of alcohol blurring the edges and becoming more tarry with aeration. The palate is medium-bodied with succulent plush, saturated tannin. This is sleek and modern in style, heady and concentrated with a decadent finish. It conveys a sense of purity. The bottle tasted in 2017 showed a tad more precision on the finish. Tasted blind at Farr Vintners’ 2009 Bordeaux tasting.Vinous Media | 94 VMRacy and beautifully defined, with a sleek graphite frame to the mouthwatering loganberry, blackberry and linzer torte flavors. Shows lots of toasted spice on the finish, but is well-integrated, with a gorgeous mouthfeel. This has ample fruit, but remains very suave. Best from 2013 through 2025. 1,080 cases made.Wine Spectator | 94 WSBig, floral, ripe and juicy, this epitomizes the richness of the 2009 vintage. It offers firm tannins and generous, forward fruits.Wine Enthusiast | 94 WE

The 2010 La Tour du Pin is showing incredibly well. A blend of 75% Merlot and the rest Cabernet Franc from just over 17 acres, this wine is a sleeper of the vintage. It offers up loads of blueberry, black raspberry and boysenberry fruit, stunning opulence, freshness and precision, despite its flesh and fat. Pure, fragrant and -open for business,- so to speak, this is a gorgeous wine to drink over the next 10-15 years.Robert Parker | 93 RPThis shows a wonderful nutty character with chocolate. It’s round and soft with a beautiful texture. Wonderful character of jasmine and cocoa powder. Delicious now but wait for four or five years. This is the best wine from here ever. From same owners and team as Cheval Blanc. Mostly Merlot. Try in 2016.James Suckling | 93 JS(3.7 pH; 85 IPT; 14% alcohol) Deep ruby. Fresh aromas of blackcurrant, boysenberry and violet. Enters the mouth tart and fresh, with lively flavors of red berries and minerals, then finishes long and bright, with smooth tannins and a hint of raspberry syrup. This compact, flavorful wine seems to be the most successful La Tour du Pin of the last three vintages. Owned by Cheval Blanc, and made by the same team, this wine was formerly called La Tour du Pin-Figeac.Vinous Media | 87-90 VM

Soft red fruit and fresh coffee. Some chocolate and spice. Beautifully textured fruit on the palate with a bright acidity and velvety tannins. Very long and smooth finish. So enjoyable already. Best ever from here? Better in 2015.James Suckling | 92 JSThis has a really nice graphite frame that drives the core of fig, plum and boysenberry fruit authoritatively, with dense ganache, espresso and tar on the finish. The grip is keeping things tight now, but this should meld in the cellar, as the underlying feel is energetic. Best from 2015 through 2025. — JMWine Spectator | 92 WSThis is one of the better, more supple Fombrauge wines to date, with a better integration of toasty oak than I have usually seen at this stage of this wine’s development. The grapes were picked late, with the harvest finishing on October 22, and that has given the wine wonderful ripeness and plenty of chocolaty espresso notes intermixed with incense, black cherries and black currants. The oak is subtle, and the wine full-bodied, attractive, deep, round and generous. Drink it over the next 10-12 years.This significant estate in St.-Emilion, with one of the biggest, if not the largest, vineyards in Bordeaux, has produced a wine composed of 80% Merlot, 12% Cabernet Franc and 8% Cabernet Sauvignon.Robert Parker | 91 RP

Spicy nose with nutmeg, cedar and sweet tobacco. Blueberries and some milk chocolate. Pure dark fruit on the palate with a wonderful texture and quite deep structure. Ripe polished tannins and a wonderfully focused long finish. Best ever from here. Drink from 2018.James Suckling | 95 JSWith its dark concentration of flavors, this is hugely dense, very ripe and juicy. There is a fruit salad of rich berries here, powerful, finished with some tough, dry tannins.Wine Enthusiast | 94 WEThe finest wine from this estate since their glorious 1982, the 2010 Petit Village possesses aromas of licorice, black cherries, cassis, truffles and oak. Powerful and deep with a corpulent texture, a silky mouthfeel and a wonderful lushness, it will be drinkable in 2-3 years and last for 15 or more.Robert Parker | 90-92 RPFleshy and enticing, offering creamy layers of crushed fig and plum laced with singed mesquite and incense notes. Delivers a flattering feel through the finish, with a linzer torte edge holding sway and embedded acidity providing propulsion. Drink now through 2025. — JMWine Spectator | 92 WSGood dark red. Warm, inviting aromas of raspberry, plum, smoked meat, mocha and tobacco, plus a suggestion of woodsmoke. Lush, seamless and rather full-blown, with just enough vinosity to give shape to the flavors of strawberry liqueur, tobacco and truffle. An herbal edge on the finish adds an element of complexity. This rather showy, silky wine can be enjoyed early but should evolve positively in bottle for a decade or more.Vinous Media | 90 VM

A strong showing from this blend of 90% Merlot and 10% Cabernet Franc that hit 14.7% natural alcohol, the 2010 Rol Valentin exhibits oodles of sweet black currant and black raspberry fruit along with some toasty oak and a note of charcoal embers in a full-bodied, opulent, showy, even flamboyant style that seems to beg comparison to 2009. This wine should drink beautifully for 10-15 years.Robert Parker | 92 RPRounded and ripe, with dark blackberry and boysenberry flavors melded with ganache, melted black licorice and Black Forest cake. Lush, but with a lovely smoldering charcoal hint to keep this honest on the finish. Best from 2014 through 2025. 2,333 cases made.Wine Spectator | 92 WSExpressive dense nose with coffee, nutmeg and roasted hazelnuts. Cranberries and plums. Wonderful sweetness of fruit on the palate with loads of crushed chalk. Finely knit and silky. Super soft tannins and quite elegant finish. Better in 2015.James Suckling | 91 JS

This is so good already. What an amazing precision of fruit for this wine, with a blackberry and blueberry character as well as minerals. Full and super silky with lovely fruit. Gourmand. Tasty. I want to drink it. Always great value!James Suckling | 92-93 JSFully saturated inky-ruby. Somewhat oak-dominated on the nose presently, with aromas of red cherry, rose petal, graphite and brown spices. Rich and lush but less obviously fruit-driven than usual in this vintage, combining sweeter mocha and earth tones with ripe delicate dark fruit flavors. The slightly granular, mounting tannins will need several years of bottle aging, but there’s enough depth of fleshy fruit here to reassure me. Vinous Media | 89-92 VMVery lush and expressive, with caressing plum sauce, mulled blueberry and blackberry fruit and melted licorice and warm fruitcake flavors, all gliding together through the finish. Offers lovely range and a seductive mouthfeel. Drink now through 2019. Wine Spectator | 92 WSFrom the brilliant proprietor Stephan von Neipperg, the 2010, a blend of 80% Merlot and 20% Cabernet Franc that hit 15% natural alcohol, is ripe and intense but exhibits good minerality and freshness as well as lots of blueberry and blackberry fruit, with hints of charcoal, licorice and asphalt. Rich and full-bodied, with no hard edges, this wine should drink beautifully for 10 or more years.The good news for consumers is that there are over 11,500 cases of this wine, which was produced from the plateau of Saint Philippe d’Aiguilhe, planted on pure limestone and clay.Robert Parker | 91 RP

From a great, great vintage for all of Bordeaux, the 2010 Pavie Decesse is based on 90% Merlot and 10% Cabernet Franc that emerges from a vineyard sitting just above Chateau Pavie and was raised in new French oak. This inky beauty is still a baby yet offers incredible opulence in its huge nose of blackcurrants, blueberries, scorched earth, woodsmoke, chocolate, and graphite. With a distinct sense of minerality, full-bodied richness, building tannins, good acidity, and a monster of a finish, it is accessible today in a youthful sense yet needs another decade at a minimum to approach maturity. It will be a 50-60+ year wine.Jeb Dunnuck | 98+ JDThis is fascinating with a nutty, dried herb, spices, berry and hints of toasted character. Full body, with chewy tannins and a long, long finish. This has a wonderful density of fruit and length. Amazing. Try in 2020.James Suckling | 97 JSA Blend of 90% Merlot and 10% Cabernet Franc, with 14.5% natural alcohol, the higher percentage of Merlot in this wine than in the Pavie gives it a stunning opulence, thickness and luxuriousness. Opaque purple, with notes of mulberry and kirsch liqueur leaning toward blacker fruits, subtle smoked meats and some lead pencil and vanillin, this is another brawny, full-bodied, yet remarkably precise and fresh style of wine despite its sensational extract and power. Give it 5-6 years of cellaring and drink it over the following 30-40 years.This vineyard has shrunk, as part of it was incorporated into its more famous sibling, Chateau Pavie. It is now 8.5 acres sitting slightly higher on the slope above Pavie.Robert Parker | 96 RPHedonist alert—dense, fleshy layers of fig sauce, warm cocoa, dark currant confiture and exotic spice fill this red, which also shows plenty of grip, with a smoldering wood note on the back end.Wine Spectator | 93-96 WS(15% alcohol): Saturated dark ruby. High-toned aromas of cassis, black raspberry, bitter chocolate and crushed-rock minerality. Layered and powerful on the palate, but with highly concentrated cassis, black raspberry and dark chocolate flavors energized by pungent chalky minerality and strong acidity. One feels the 15% alcohol in the wine’s sheer size and chewy texture but the impressively long finish shows more tangy energy than heat. Needs five or six years of patience, but this comes across as considerably less tanninc and forbidding than the Pavie.Vinous Media | 94 VM

Power combined with elegance in the 2010. A dusting of dark cocoa powder, cola, mint, exotic sweet spices, caramel, toast and blackcurrants on the nose. Juicy and vibrant, more lean than I was expecting, tannins are fine and supportive with clear austerity and bitterness around the edge, giving a spiced frame that lets the fruit pulse through the middle. This is certainly on the intense side, but not weighty at all, concentration balanced by high acidity and a lovely stony minerality underneath that, really puts you in St-Emilion on the terroir. Direct and focussed, precise and lifted with a minty, liquorice finish. Feels like a very representative TrotteVieille though give this more time before opening.Decanter | 96 DECAn extracted wine, showing bitter chocolate as much as fruit. There is a core of dark tannins, very firm, with licorice, wood and a tight texture. Often Trottevieille shows this austerity when young, and this 2010 is no exception. It will develop slowly into a serious and concentrated wine.Wine Enthusiast | 93 WEComposed of 58% Cabernet Franc and 42% Merlot, the 2010 Trotte Vieille is deep garnet in color and starts off with some sweaty leather notions on the nose, giving way to a core of baked black plums, dried mulberries and fruitcake plus wafts of fallen leaves and tobacco. Full-bodied, the palate has a taut line of chewy tannins and oodles of freshness supporting the baked berry layers, finishing long and earthy.Robert Parker Wine Advocate | 91 RPThe 2010 Trotte Vieille is very ripe and almost Mediterranean in style on the nose: black olives and liquorice infusing the rich red fruit, just a hint of hung game in the background. The palate is medium-bodied with supple tannins, fleshy and generous, almost Châteauneuf in style with a pinch of spicebox and sage towards the finish. Drinking perfectly now, but where is it going to go? Tasted blind at Farr Vintners 10-Year On Bordeaux horizontal.Vinous Media | 91 VMDark and ripe, but nicely polished, with a dark tea and roasted cedar frame to the currant paste and fig notes. The solid finish is well-coated with ganache and smolders nicely with a lingering tobacco hint that should emerge steadily in this slightly old-school version. Best from 2014 through 2025.Wine Spectator | 91 WS

With a higher proportion of Merlot (92%) than usual, this is a round, ripe wine released at just 20% of normal production. The generous texture and tannins are well integrated into the rich fruit. It's juicy, broad and showing the typical acidity of the vintage. With its tannic structure, the wine will age well. Drink from 2020.Wine Enthusiast | 94 WEThe 2013 Vieux Château Certan has plentiful fruit on the nose considering the vintage: raspberry coulis, crushed strawberry and a touch of blackcurrant pastilles. The palate is medium-bodied and while it might not rank with the greatest VCC's of recent years in terms of complexity, there is admirable depth and purity with a crisp, almost edgy finish that leaves you wanting another sip. This comes recommended for the vintage and I suspect it will give 12-15 years of drinking pleasure.Robert Parker Neal Martin | 92 RP-NMVery enticing, featuring crushed boysenberry and raspberry fruit, accented by fruitcake, black tea and bramble notes. Shows excellent length and energy for the vintage, with enough stuffing for the cellar. This has developed grip since the barrel tasting. Best from 2018 through 2028. 1,665 cases made.Wine Spectator | 92 WSLess than 1,000 cases, 4,000 in a normal year. Mainly (92%) Merlot. Suave texture. Rich and ripe. Structured palate but a little less definition. Very good all the same. Drinking Window 2020 - 2035.Decanter | 91 DECThis is soft and silky with chocolate, orange peel and dust. Medium body, round and light tannins. Fresh finish. Drink now.James Suckling | 91 JSThe 2013 Vieux Château Certan is another very fine vintage for Alexandre Thienpont, one of the best on the Right Bank. Blackcurrant and raspberry on the nose, not complex but pure and open. The palate is medium-bodied with decent depth, no signs of any greenness and a finish with just the right amount of dryness. This is an earlier drinking VCC but enjoyable.Vinous Media | 90 VM

The purity and clarity to the nose of this wine are really exceptional with crushed berries, cherries and currants. Fruit and density are so impressive, yet this is so linear on the center palate, which gives it direction and focus. Fabulous. Better than 2009? Drink in 2022, but hard not to drink now.James Suckling | 96 JSThe 2014 Pavie-Macquin is superb. Deep, powerful and creamy, the 2014 possesses tremendous richness from start to finish. Today, the 2014 appears to be going through a period of transition, as the aromatics are not especially open, but a few more years in bottle should do the trick. I have always admired the 2014’s balance, as I do once again today. The 2014 is a real dark horse and one of the real gems in this vertical.Antonio Galloni | 96 AG93–95. Barrel Sample. The tannins cut firmly into the fruit of this impressive wine. They give a dense, dry edge to the ripe berries and fresh acidity. The effect is a juicy wine that has a tough edge. This will take time to develop.Wine Enthusiast | 94 WEThe plum, boysenberry and raspberry fruit is very aromatic, carrying a glossy sheen as this glides along, picking up subtle anise, alder and tobacco notes slowly but steadily through the finish. A graphite edge is buried deep. This should age gracefully thanks to the purity and balance. Best from 2022 through 2032. 4,250 cases made.Wine Spectator | 94 WSComing from two parcels planted on the upper plateau, with a terroir like Troplong-Mondot, the 2014 Château Pavie Macquin is more backward than the 2015 (which is expected) and offers a masculine, firm, edgy style as well as lots of black cherry and currant fruits intermixed with smoked herbs, scorched earth and lots of minerality. This medium to full-bodied 2014 has good concentration, high, integrated acidity, and an age-worthy, classic style that needs 5-6 years of bottle age. It should have three decades of overall longevity.Jeb Dunnuck | 92+ JDThe 2014 Pavie-Macquin has a concentrated bouquet with layers of blackberry and raspberry coulis, infused with potpourri and incense. There is something almost forbidding about the aromatics at the moment. The palate is medium-bodied with supple ripe red berry fruit, a fine line of acidity, although it feels a little soft on the finish when I needed more precision and backbone. Let’s see how this ages in bottle, because I suspect that it will gain more density and structure with 2-3 years of bottle age.Robert Parker Neal Martin | 91 RP-NMRestrained and undemonstrative but less power and more refinement this year. Fresh and minerally with a persistent finish. A Pavie-Macquin with a feminine edge.Decanter | 91 DEC

The 2014 Fleur Cardinale is a dark, sumptuous wine. Dark cherry, plum, rose petal, licorice and sweet spices are all pushed forward. Extravagantly ripe and flamboyant, the 2014 hits all the right notes. As always, Fleur Cardinale shows the more overt, opulent side of Saint-Émilion, and yet all the elements are beautifully balanced. Tasted two times.Antonio Galloni | 94 AGFantastic aromas of crushed berries, lavender and blueberries. Full-bodied, dense and layered yet always polished and beautiful. Really impressive. Drink in 2020.James Suckling | 94 JSUp to a full quarter of Cabernet Franc in this vintage, which may have helped bring the alcohol degree down a little. Gorgeous balance, juicy and rich, with blackberry and black cherry. It has plenty of St-Émilion signature, with a powerful gourmet edge as is so often the case with Fleur Cardinale but is elegant and in no way overdone. Flexible tannins, lovely texture; really a wine that is getting into its stride, and here the minerality is clearer, something that can get lost when alcohol levels creep up too high. What you get here instead, is a slightly raspy slate edge to the finish which is extremely moreish. Drinking Window 2020 - 2040.Decanter | 93 DECLush, with lots of warm fig and boysenberry confiture flavors. Shows ample muscle thanks to lots of brambly grip. Mouthfilling licorice root and fruitcake notes grace the finish. Fleshes out well in the glass. A bit of a hefty style, but well done. Best from 2020 through 2030. 8,000 cases made.Wine Spectator | 92 WSThe 2014 Fleur Cardinale is located in Saint-Etienne-de-Lisse, the vines populating the lieu-dit of Thibaud. it has a powerful, rich and decadent bouquet bestowed with licorice and boysenberry jam. The palate is medium-bodied with muscular tannin, good depth, fine acidity with a structured and quite spicy finish that replicates the showing from barrel. Enjoy this over the next 8-10 years.Robert Parker Neal Martin | 90 RP-NMBold and fruity, this wine is rich with smooth tannins and a fine ripe texture. Powered by its structure and its dark fruits, it is a wine for serious aging. Drink from 2022.Wine Enthusiast | 90 WE

This has a darker sheen of fruits in the blackberry and blood-plum spectrum with sweetly spicy and earthy aromas and some violets to boot. The palate has quite a forthright tannin firmness. A very long, linear wine with a full body and a smooth, fresh, blueberry/plum finish. An impressive wine that rolls endlessly through the finish. This has plenty of ageing potential. Try from 2023.James Suckling | 97 JSThe 2015 Certan de May is composed of 80% Merlot, 4% Cabernet Sauvignon and 16% Cabernet Franc, displaying a medium garnet-purple color and nose of warm red cherries, mulberries, crushed red and black plums and raspberry leaves with nuances of wild thyme, dried roses, cloves and eucalypt. Medium to full-bodied and boasting great harmony in the mouth, the palate delivers loads of red and black fruit layers interspersed with floral and herb accents and framed by a firm, ripe, fine-grained backbone, finishing with wonderful length and freshness.Robert Parker Wine Advocate | 95+ RPThe 2015 Certan de May is deep, powerful and imposing. Dark blue/purplish fruit, lavender, spice and mint are some of the many notes that fill out the wine’s frame. Vertical in feel, with potent tannins, the 2015 needs time to fully come together. Even so, it does not appear to be an especially refined wine. The blend is 80% Merlot, 16% Cabernet Franc and 4% Cabernet Sauvignon.Antonio Galloni | 94 AGDepth, interest and a sense of reaching through the charm of the vintage to bring something with lasting power. Cassis, chocolate, spice and a flash of gunsmoke on the finish. This is getting ready to drink. Drinking Window 2024 - 2040.Decanter | 94 DECWith its proportion of Cabernet Franc and Cabernet Sauvignon, this wine has an elegant profile, while the Merlot reflects the natural opulence of the vintage. Acidity, concentration and black fruits are all there, along with the tannin that will allow the wine to age. Drink from 2026.Wine Enthusiast | 94 WEPretty raspberry, boysenberry and blackberry fruit aromas and flavors are infused liberally with accents of mulling spices, while velvety structure runs underneath. Black tea and cinnamon details infuse the finish, which has a slightly firm plum skin edge. Best from 2022 through 2032. 2,000 cases made.Wine Spectator | 92 WSFalling under the Moueix umbrella and based on 70% Merlot, 25% Cabernet Franc, and the rest Cabernet Sauvignon, the 2015 Certan de May comes from a top terroir situation between La Fleur Petrus, Petrus, and Vieux Château Certan, certainly good neighbors to have. It’s a beauty offering medium to full-bodied terrific notes of black cherries, underbrush, spice and dried earth. With fine tannin, nicely integrated acidity, loads of character, and moderate tannin, it’s unquestionably an outstanding wine to drink over the coming two decades.Jeb Dunnuck | 90 JD

I love the freshness and purity of fruit on offer with bright raspberries but also blackcurrants and rose petals. Very sexy on the palate with bright acidity, lazor-sharp tannins and a fine-grained finish. A blend of 75% merlot, 20% cabernet franc and 5% cabernet sauvignon. Drink in 2021.James Suckling | 93 JSThis estate, just to the east of the city of Saint-Émilion, has produced a spicy wine with layers of dark chocolate and wood flavors.Wine Enthusiast | 93 WEThe 2015 Château La Couspaude is a beauty! Offering a deep ruby/plum color as well as terrific notes of black cherry liqueur, strawberries, spice and toasty oak, it’s medium-bodied, textured and nicely balanced on the palate, with fine tannin. It’s not the most complex wine out there, but man is it a delicious drink. I suspect it will keep for at least a decade.Jeb Dunnuck | 91 JDA fresh, pure style, with a core of cassis leading the way, followed by additional plum and raspberry puree flavors. Violet, iron and sanguine notes chime in. A polished structure carries the finish. Best from 2020 through 2030. 3,333 cases made.Wine Spectator | 91 WS

Checking in as 62% Merlot and the balance Cabernet Franc that was brought up in roughly 70% new oak, the 2015 Château Laroze is straight up gorgeous. Cassis, black cherries, spring flowers, lead pencil shavings and hints of tobacco all give way to a ripe, sexy, concentrated Saint-Emilion that has sweet, polished tannin, plenty of mid-palate depth and a great finish. This beauty builds with time in the glass, is seamless, and just a sensational drink.Jeb Dunnuck | 94 JDThe medium to deep garnet-purple colored 2015 Laroze hits the ground running with vibrant, expressive red currants, black raspberries and warm plums scents with touches of violets, chocolate-covered cherries and lavender plus a waft of fallen leaves. Medium-bodied, finely crafted and elegantly styled with plush, come-hither tannins and plenty of youthful, exuberant red and black fruit layers, it finishes with bags of perfume and polish. Very classy!Robert Parker Wine Advocate | 93 RPBalance and focus to this medium to full-bodied red with chocolate, plums and cedar undertones. Firm and polished tannins. Savory finish. Drink in 2020.James Suckling | 92 JSAn attack of ripe berries, cherries and plums with underlying coffee notes; dense and structured with firm tannins. Drinking Window 2024 - 2037.Decanter | 90 DEC

Made with consulting advice from Michel Rolland’s team, the 2016 Château Cote de Baleau is a plump, sexy, fruit-loaded beauty that gives up tons of ripe black fruits, charred meat, and earthy, herbal aromas and flavors. Textured, upfront, and ready to go, drink it any time over the coming decade or so.Jeb Dunnuck | 92 JDThis has good intensity with dark berry and plum aromas, as well as alluringly spicy oak influence. There’s a dense and juicy core of very attractive, concentrated red plums and berries, framed in well-judged tannins. Try from 2022.James Suckling | 92 JSOwned by Mathieu Cuvelier since 2013, this has rich, silky bilberry fruits and tight tannins. It's a little high in acidity but this places focus on the salinity that's evident on the finish. Clear potential. Drinking Window 2024 - 2038.Decanter | 91 DECThis has a fun, juicy feel, with waves of plum sauce, raspberry puree and cherry preserves running through, while singed vanilla and red licorice notes wrap up the finish. It's a fruit-friendly style but has enough grip to stay honest. Best from 2021 through 2031. 6,317 cases made. Wine Spectator | 90 WS

Attractive dark-stone aromas with graphite and ripe dark berries sit fresh on the nose. The palate has a riper feel with very rich, dense fruit presence and a heavier, tannin line weight. Full body. Try from 2022.James Suckling | 93 JSThe 2016 Grand Corbin has grown into a powerful, dense Saint-Émilion. This is a fairly rich, bombastic style, and yet all the elements fall into place. I would give the 2016 a few years in bottle to allow the tannins to soften, but there is good depth and plenty of potential. A rush of chocolate, leather, licorice, smoke and black cherry meld into the potent finish. Tasted three times with consistent notes.Antonio Galloni | 92 AGThe 2016 Grand Corbin has a rich and showy bouquet with plenty of ravishing black fruit laced with spice, although I would like to see more precision. The palate is medium-bodied with sappy black fruit, a touch of graphite with a neat and tidy, quite harmonious and well-judged finish. It gets better as it goes along!Robert Parker Neal Martin | 89-91 RP-NMClear black cherry and savoury cassis notes give a bright feel on the attack, although the tannins remain extremely constricting. Cinnamon, rosemary and charred liquorice chime in. It’s an austere style, but there’s no question that these are excellent building blocks. 40% new oak. Hubert de Bouard consults. Drinking Window 2024 - 2040.Decanter | 91 DECThe deep ruby/purple-hued 2016 Château Grand Corbin is another fine 2016 that has plenty of ripe, concentrated fruit yet stays pure, elegant and layered. Ripe black cherries, currants, green tobacco, and spring flower notes all emerge from this attractive, layered, complex Saint Emilion that has both freshness and richness.Jeb Dunnuck | 90 JD

The medium to deep garnet-purple colored 2016 La Prade bursts boldly from the glass with notions of chocolate-covered cherries, blueberry compote and plum preserves with suggestions of eucalyptus, espresso, licorice and cedar chest plus a waft of violets. Full-bodied, rich and plushly textured, the decadent black fruit and spicy layers deliver a very long, impactful finish. This is so tempting to drink right now, but it will age beautifully.Robert Parker Wine Advocate | 92+ RPThe 2016 La Prade hits the palate with serious depth and intensity. A rush of inky blue/purplish fruit, spice, menthol, crème de cassis, and bittersweet chocolate melds together in this unctuous, super-expressive wine. Creamy, silky tannins enrobe this decidedly rich, flamboyant Côtes de Bordeaux. The 2016 finishes with terrific weight and substance. All of the elements are nicely fused together. Tasted three times.Antonio Galloni | 91 AGBold tannins and ripe fruit are the hallmarks of this rich wine from the Nicolas Thienpont range. A solid structure backs up the ripe black-currant flavors. The wine will certainly age well, so wait until 2021.Wine Enthusiast | 91 WEStately and restrained, this has a clear sense of minerality and salinity. An enjoyable wine matured in 33% new oak of both 225’ and 500l sizes. Great quality. Drinking Window 2019 - 2028.Decanter | 91 DECThis is integrated and lightly chewy with dark berries and light chocolate and some hazelnuts. Medium body. Fresh finish. A blend of 88 per cent merlot and 12 per cent cabernet franc. Drink now.James Suckling | 90 JS

Incredibly aromatic and expressive nose full of ripe red fruits and floral scents. Smooth and sappy with bounds of energy and vibrancy. The red berry fruit feels really well worked, smooth and detailed, ripe but not too much so you get nuance and refinement to the overall impression. Succulent and just so tasty. Tannins are massy and chewy though also have a slightly chalky edge giving more texture and flavour detail. This 100% Merlot, made by the same team as Château Clinet in Pomerol with a collection of growers across Bordeaux, is incredibly delicious and joyful, a perfect time to drink yet feels as if it has more life left in it yet. A top buy!Decanter | 93 DECThe Merlot-dominated 2016 By Clinet (there’s 5% Cabernet Franc) is a charming, already delicious effort that gives up elegant notes of chocolate-laced plums and dark fruits, notes of leafy herbs and truffle, medium to full body, and a layered, charming mouthfeel. It’s a terrific Bordeaux to drink over the coming 7-8 years or so.Jeb Dunnuck | 91 JD

Another killer Pomerol, the 2018 Château Montviel checks in as 80% Merlot and 20% Cabernet Franc brought up in plenty of new oak. This deep purple/ruby-hued beauty offers a gorgeous bouquet of cassis and black cherry fruits intermixed with lots of floral, chocolate, graphite, and cedary aromas and flavors. It has a slightly modern style at first, given its classy oak veneer, yet it still has textbook Pomerol finesse and elegance, plenty of earthy, complex, almost white truffle-like nuances, and outstanding length. It’s a beautiful wine. If you’re oak averse, give bottles 2-4 years and it should keep for 15+ years. (Drink between 2023-2038)Jeb Dunnuck | 94 JDDark cherries, blackberries, herbs and some earthy notes. Some ash, too. It’s full-bodied with a savory, fleshy palate, firm tannins and rather long finish. Needs a few years of aging, to polish the tannins and bring more balance. A little tight now. Try after 2024.James Suckling | 94 JSThe 2018 Montviel is silky, expressive and impeccably balanced. Crushed red berry fruit, cinnamon, mocha, new oak, leather and cedar are some of the nuances that flesh in the Montviel. Racy and yet understated, with silky tannins and lovely persistence, the 2018 has so much to recommend it. This is very nicely done.Antonio Galloni | 92 AGThis is very attractive and rich with sweet fruit and gourmet touches but without going overboard. 100% integral vinification in new ok barrels. A yield of 35hl/ha with 5ha of a 10.5ha dedicated to this 1st wine. The harvest took place between 19 September and 3 October. (Drink between 2026-2034)Decanter | 90 DEC