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It has been some years since the last time I cracked a bottle and at 22 years of age, it would be fair to say that this has reached its apogee with a really lovely and fully mature nose redolent of fully mature secondary aromas that do not yet evidence any notes of sous-bois. There is excellent richness to the delicious, sappy and still solidly well-concentrated flavors that possess excellent depth and fine length. This is not an especially refined effort but one that is most satisfying and while there is no further upside development to be had, neither is there any rush to drink up. In a word, lovely.Burghound | 91 BHA firm wine that offers generous, clear black cherry, raspberry and spice aromas and flavors. Solid, with pure, focused flavors balanced by enough acidity and tannin. Drinkable now to 1998. 375 cases made.Wine Spectator | 90 WS

1990 was the first vintage (4,756 cases produced) and one of the most abundant before the replanting became essential because of phylloxera, and was again made at Robert Pepi. However, the percentage of Cabernet Franc jumped to 10% in the final blend. Mia Klein, who worked with Tony Soter, was part of the winemaking team. This wine performed beautifully, and had that Château Margaux-like finesse, elegance and richness. Beautiful blackcurrant notes, graphite, rose petal and licorice, were all present in this deep ruby/plum-colored wine that came across like a Napa version of a first-growth Médoc. It is medium to full-bodied, with beautiful, integrated tannin, acidity and wood. This should continue to drink well for another 10-15-plus years.Robert Parker | 95 RPStill young and firm, this delivers spicy plum and chocolate flavors; it’s polished, balanced and intense. Approachable now.--Spottswoode vertical. Best after 2000. 4,500 cases made.Wine Spectator | 90 WS