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A youthful, very fresh Pétrus, with lively black olive character and an expansive, powerful mouthfeel. Very ripe fruit flavors. This will continue to improve with age, but it's perfect to drink now.Wine Spectator | 92 WSThe 1953 Petrus constitutes one of the more underwhelming wines of an extraordinary vertical. It has quite a formidable reputation but it does not deliver. The bouquet is attractive with scents of fireside hearth and chestnut infusing the red fruit, yet it is not imbued with the panache or breeding of the 1949 Petrus served alongside. With aeration it develops a subtle algae-like aroma (actually a scent I am partial towards.) The palate is fresh and clear with a core of red berry fruit infused with cedar and bay leaf scents. It does not fan out towards the finish and feels as if it is running out of puff with age, something that I have found with many Bordeaux born this year. It just tapers towards the finish as if to say: That’s your lot Sonny Jim. It represents a good but not great Petrus compared to the superior 1949, 1950 or 1955. Tasted at the Petrus dinner at Hide restaurant in London.Vinous Media | 91 VMA Medoc-like nose offers subtle, restrained, menthol, blackcurrant, and caramel-scented aromas. Medium-bodied, with politely elegant, sweet flavors, and a rich, well-balanced finish, this is one of the most restrained and subtle Petrus offerings I have tasted. The wine is in excellent condition and should last for another decade.Robert M. Parker, Jr. | 90 RP

Firm, lean and structured with rich, ripe concentrated cassis, currant and plum fruit that's polished and full-bodied, finishing with vanilla and plum. The tannins are in proportion, finishing firm and dry.Wine Spectator | 92 WS

Château Eglise Clinet Pomerol 1996: It's agreed among most Bordeaux wine lovers that Right Bank, more specifically Pomerol, made good quality but not great reds in 1996. The 1995 was much better for Merlot and Cabernet Franc. So this 1996 Eglise Clinet came as a big surprise when I tasted it. The red shows wonderful complexity and beauty now. It's full body yet refined with black olive and berry character. It's so balanced and fine now. Very pretty. Drink now.James Suckling | 94 JSOne of the few profound Pomerols in 1996, l'Eglise-Clinet turned out an uncommonly rich, concentrated wine that is performing well from bottle, even though it is displaying a more tightly-knit structure than it did from cask. The dark ruby/purple color is followed by notes of charcoal, jammy cassis, raspberries, and a touch of sur-maturite. Spicy oak emerges as the wine sits in the glass. It is fat, concentrated, and medium to full-bodied, with a layered, multidimensional, highly nuanced personality. This muscular Pomerol will require 3-5 years of bottle age. Anticipated maturity: 2004-2020.Robert Parker | 93 RPThe 1996 l’Eglise-Clinet has always had an open and Burgundy-like bouquet, pure but like many Pomerol crus in this vintage, not particularly complex. The palate is well balanced with slightly grainy tannin. This is a more masculine and introverted wine compared to the 1995, a little too serious perhaps and needing more flesh toward the linear finish. Not bad at all although it just lacks the fireworks. Tasted over a private dinner in Bordeaux.Vinous Media | 90 VM

Very, very impressive for the vintage with a dark fruits and impressive spice and mineral undertones. Full body, chewy tannins and a long, long finish. Tight and layered. Needs two or three years to open.James Suckling | 94 JSPowered by its structure and texture, this complex wine is dense, structured and firm. Plenty of dry and taut tannins dominate at this stage, but it is also full of fruit. The wine will age over many years while not being one of those vintages that will mature forever: the fruitiness will see to that. Drink this impressive wine from 2025.Wine Enthusiast | 94 WEBlended of 78% Cabernet Sauvignon, 20% Merlot and 2% Cabernet Franc, the medium to deep garnet-purple colored 2013 Cos d'Estournel opens with notes of sautéed herbs, roast beef, potpourri, eucalyptus and crushed rocks over a core of redcurrant jelly, crushed blackcurrants, kirsch and violets. Medium-bodied, the palate delivers lovely freshness and a good amount of depth, textured by a chewy frame and finishing long and mineral tinged.Robert Parker Wine Advocate | 92 RPRich colour, fragrant nose with fine aromatic complexity to come, robust and slightly spicy on the palate, leaner than usual, good long-term. Drinking Window 2019 - 2030.Decanter | 91 DECThis offers up some lovely fruit, with lilting aromas and flavors of plum, cassis and red currant, while black tea and lilac notes form an alluring backdrop. Very polished, with admirable length for the vintage, this only lacks a touch of stuffing in the end—but that's 2013 for you. Best from 2017 through 2022. 12,583 cases made.Wine Spectator | 91 WS