Wine Ratings

wines

The 2009 Raymond-Lafon has a slightly smudged bouquet although it gains clarity with time, offering pineapple and peach skin, lanolin and honeysuckle aromas. The palate is well balanced with a fresh entry, slightly edge thanks to the acidity with good concentration and persistence towards the tropical-tinged finish. Good potential. Tasted blind at Farr Vintners’ 2009 Bordeaux tasting.Vinous Media | 94 VMPale gold colored, the 2009 Raymond-Lafon gives compelling marmalade, honey nut, pineapple upside down cake and burnt sugar notes with wafts of petrol and paraffin wax. Opulent with savory undertones, the palate delivers loads of citrus fruit sparks among the richness, with a racy backbone and long, fruity finish. While showing some evolution, this still has plenty of cellaring potential.Robert Parker Wine Advocate | 93 RPRich and intense, with dried pineapple, candied lemon peel and heather honey notes, followed by spice, crème brûlée and lemon meringue. The long, pure finish has great power and precision. Sémillon and Sauvignon Blanc. Best from 2013 through 2030. 3,330 cases made.Wine Spectator | 93 WS

The 2009 Dom Ruinart has been absolutely fabulous on two separate occasions. Chef de Caves Frédéric Panaïotis turned out a brilliant edition of this tête de cuvée that offers a compelling balance of richness and vibrancy. Citrus, mineral, spice and dried flowers are all beautifully delineated throughout. In 2009 Dom Ruinart has a bit less fruit from the Montagne de Reims and more from the Côte des Blancs (specifically Cramant, Avize, Chouilly and Le Mesnil-sur-Oger) than has often been the case. This approach gives the wine more tension and steeliness than readers might expect in a vintage known for generally forthcoming Champagnes. I would not be in any rush to open the 2009, as it very clearly needs time. The only question is how much. Superb. (Originally published in May 2021)Antonio Galloni | 97 AGAn expansive and luxurious blanc de blancs Champagne with incredible depth of toasty and creamy character from long contact with the yeast. Flows over the palate in a single, great wave that extends into the enveloping and energetic finish, making you forget all the troubles of the world. Subtle floral, peach, candied-citrus and spicy notes. Spot-on balance and so lively, it surely has many years ahead of it. 80% of the cuvée is from Avize, Chouilly, Oger and Le Mesnil, plus 20% Montagne de Reims. Drink or hold.James Suckling | 97 JSIt was monk Dom Thierry Ruinart who, three centuries ago, inspired his nephew Nicolas to create what is widely held to be the oldest Champagne company. This cuvée is a creation inspired by only the most exceptional vintages of Chardonnay. The first Dom Ruinart Blanc de Blancs was created in 1959. Simon Field MW: Bright and persistent mousse. Has finely grained acidic structure, deferential to the ripe and generous fruit, holding everything together with real gusto. Alan Bednarski: Marvellous, crisp and still fresh, getting into slightly ripe and dry stone fruits with a scent of dry herbs, orange peel and yoghurt pie. Tim Hall: A struck-match style but nevertheless crowd-winning appeal here. A triumph of pure and well-wrought texture, spice, developed fruit and length. Very good in its style. Drinking Window 2021 - 2027.Decanter | 95 DECThe 2009 Dom Ruinart Blanc de Blancs is showing very well out of the gates, wafting from the glass with aromas of stone fruits, wheat toast, blanched almonds and white flowers. Medium to full-bodied, fleshy and incisive, with an ample core of fruit, bright acids and chalky grip, it's complemented by a pretty pinpoint mousse. This is a charming, generous Dom Ruinart, yet it's also quite structured for the vintage and should enjoy a long life.Robert Parker Wine Advocate | 95 RPThere's a lovely, buoyant vibrancy to this round and harmonious blanc de blancs, with well-honed acidity wrapped in the fine mousse. Flavors of baked pineapple, ripe apricot, candied ginger and lemon thyme expand on the palate through to the minerally finish of chalk and smoke. Disgorged March 2018. Drink now through 2031.Wine Spectator | 94 WS

I love the botrytis spice character to this wine with dried apricots and tropical fruits. It’s full bodied, medium sweet with a long intense finish. It’s very layered. Sweet wine of the vintage.James Suckling | 95-96 JSStructured firm, very spicy, while also showing fresh pineapple acidity. Concentrated and packed with botrytis.Wine Enthusiast | 95 WEA muscular version, with dacquoise and marzipan notes leading the way for creamed orange, white peach, ginger, mirabelle compote and tangerine accents that pump through the piecrust-filled finish. Has the vintage’s raw oomph, as well as range and cut for balance. Best from 2018 through 2035. 6,000 cases made.Wine Spectator | 94 WSThe 2010 Rieussec is similar to the previous bottle a couple of years ago. It has since opened with saffron-tinged honeyed fruit, dried honey and almond shavings. This example is more vanillary and oaky than previous ones, and that actually distracts from the terroir expression. The palate is medium-bodied; again, the new oak feels more prominent than previous bottles, prompting me to lower my score. It’s utterly seductive but articulates more of the winemaking than I would like...Neal Martin, Vinous Media | 93 VM(Château Rieussec (Sauternes)) Château Rieussec has turned out one of the most elegant and refined examples of the 2010 vintage and this wine is an unqualified success. The nose is a bit less obviously botrytized than many of its neighbors this year, as the wine offers up scents of tangerine, pineapple, bee pollen, lovely, chalky soil tones and a very suave base of vanillin oak. On the palate the wine is deep, fullish and dancing, with fine mid-palate intensity, excellent focus and a really impressive lightness of step on the long, complex and tangy finish. In a vintage prone to heavy-handedness, the ethereal quality of the 2010 Château Rieussec is most impressive. (Drink between 2015-2035).John Gilman | 93 JGPale to medium lemon-gold in color, the 2010 Rieussec is evolving at a good clip, boasting roasted nuts, toffee apples and dried apricots scents with hints of beurre blanc, manuka honey and candle wax. The palate is a powerhouse of sweetness, with soft acidity and loads of savory/nutty layers, finishing on a praline note.Robert Parker Wine Advocate | 90 RP

Pale to medium lemon-gold color, the 2010 d’Yquem has retreated into its shell at this youthful stage, offering spritely suggestions of lemon curd, lime cordial and green mango with wafts of honeysuckle, spice cake, sea spray and beeswax plus a hint of gingerbread. The palate really comes through with super intense, tightly wound citrus, savory and mineral layers carried by a laser-precise backbone of freshness, finishing with crazy persistence that lingers a full three minutes and then some. This is going to be a very exotic, opulent Yquem!Robert Parker Wine Advocate | 98 RP(Château d’Yquem (Sauternes)) The 2010 Château d’Yquem is an utterly stunning young wine and a very worthy follow-up to the magical wine produced at this estate in 2009. The bouquet is deep, complex and flat out brilliant, as it soars from the glass in a celestial mélange of pineapple, tangerines, a touch of passion fruit, honeycomb, beautifully complex and chalky soil tones, spring flowers and a very gentle touch of vanillin oak. On the palate the wine is deep, full-bodied, suave and utterly seamless, with great mid-palate depth, bright acids and surreal length and grip on the dancing and very intensely flavored finish. The 2010 d’Yquem is not quite as ethereally complex at this stage as the hauntingly beautiful 2009, but in terms of sheer quality, it seems likely to be every bit as profound. (Drink between 2020-2100)John Gilman | 98+ JGA pure, racy, floral style, with bright white peach, heather and honeysuckle notes driving along. The core of fresh orchard fruit is unctuous, the finish long and lacy, with marvelous cut and finesse. This shows the balance and elegance of a cooler year with a longer harvest period.—Non-blind Yquem vertical (July 2014). Best from 2015 through 2045. 8,334 cases made.Wine Spectator | 97 WSThe purity of Botrytis in this wine is so impressive with dried fruits such apple and mango. And then spicy character. Full body and very sweet but it is incredibly fresh and lively. Such class and elegance. Perfectly manicured wine. Everything in the right place. This shows a delicacy and intensity that are spellbinding. Drink in 2018.James Suckling | 97 JSStunningly rich in character, a wine with great power to go with its acidity and sweetness. It is dense, powerful and concentrated powered by honey and by spice from the wood. The finish has dried apricots, very aromatic.Wine Enthusiast | 97 WEThe 2010 Yquem has an attractive bouquet with marmalade, caramelized pear, orange pith and light puff pastry notes. It just needs a little more delineation. The palate is very well balanced with a fine bead of acidity, lightly spiced and impressive focus. Like the aromatics, I would have just liked a little more precision on the finish. Tasted blind at Farr Vintners 10-Year On Bordeaux horizontal.Vinous Media | 94 VM

A big, broad, powerful style, with piecrust, roasted almond and hazelnut cream notes framing the core of apricot, creamed peach and dried mango. Picks up extra fig and pear details through the toasty finish. Needs a bit of time to finish sorting itself out. Best from 2017 through 2030. 5,415 cases made.Wine Spectator | 96 WSThe dried-mango and pineapple character is so delicious in this wine. It’s full-bodied and medium-sweet, with a pretty density and a fruity finish. Wonderful balance to this super Sauternes. This is a little in reserve now, with so much for the future. Try in 2017.James Suckling | 96 JSTasted blind at the Sauternes 2011 horizontal tasting. The Château Suduiraut 2011 has a muffled nose at first: dried honey and quince, wet wool and marzipan scents that gradually open up with aeration. Coming back after 10 minutes there is a heartwarming gingerbread note. The palate is viscous on the entry and full of tension. There is a keen line of acidity here, quite linear at first, but it fans out nicely toward the finish and offers notes of honey, mandarin and even a touch of rhubarb! This is a class act, a Sauternes that does not need to shout about its inherent qualities.Robert Parker Neal Martin | 93 RP-NMHeady apricot and mango nose. Concentrated and creamy, with density and weight of fruit. The oak is integrated and the wine is harmonious in a rich rather than racy style. Long. Drinking Window 2016 - 2050.Decanter | 93 DEC(Château Suduiraut (Sauternes)) The 2011 Suduiraut is one of the most delicately styled and dancing wines of the vintage in Sauternes. The deep, pure and very clean nose soars from the glass in a classically glazed mélange of bee pollen, pear, fresh pineapple, honeycomb, chalky soil tones, apple blossoms and vanillin oak. On the palate the wine is deep, full-bodied, very pure and crisp, with very good mid-palate depth, fine focus and balance and a very long, light on its feet and complex finish. I really like the elegant style and shape of the 2011 Suduiraut. (Drink between 2016-2040)John Gilman | 93+ JGVery fresh and strongly fruity, with just the right amount of dry botrytis, this is already approachable. However that botrytis does promise aging, with peach and ripe orange flavors pushing forward. Drink this attractive wine from 2019.Wine Enthusiast | 93 WEThe 2011 Suduiraut, picked from 12 September to 5 October in three tries through the vineyard, has an intriguing bouquet. It does not possess the thrilling intensity of the 2014 and 2015 tasted alongside, replicating the wet wool, almost Loire-like bouquet that I picked up upon in previous encounters. The palate is well balanced with a slightly viscous texture. This is a gentle Suduiraut, missing the complexity of a top vintage but fresh and generous. It is linear in style, some might say conservative with just a touch of gingerbread on the finish. Fine. 148gm/L residual sugar, 13.5% alcohol. Tasted at the Suduiraut vertical at the château.Vinous Media | 92 VM

(Dom Pérignon Brut Millésime (Épernay)) The 2012 Dom Pérignon is a brilliant wine in the making and seems likely to ultimately be judged one of the greatest vintages here in the last quarter century. According to Chef de Cave Vincent Chaperon, the wine is close to its ideal cépages of fifty percent each of chardonnay and pinot noir in 2012. The wine is quite a powerful vintage of Dom Pérignon, but with all of the customary elegance and structural chassis of the greatest vintages here and it remains a young wine, brimming with energy and superb depth. The bouquet wafts from the glass in a classic blend of lime, green apple, menthol, stony minerality, discreet botanical tones, gentle smokiness and a topnote of citrus peel. On the palate the wine is deep, full-bodied, focused and complex, with a great core, superb mineral drive and grip, utterly refined mousse and a long, zesty and beautifully balanced finish. I love how the perfect ripeness of the 2012 vintage is seamlessly interwoven here with a superb girdle of acidity, great minerality and excellent purity, which will end up producing a legendary vintage of this wine. It is certainly approachable out of the blocks, but I would opt to tuck bottles away for at least eight to ten more years before starting to drink the 2012, as there is so much left here to still unfold. (Drink between 2029-2075)John Gilman | 98 JGWhat a magnificent bouquet for this Dom Pérignon 2012! Pastry, a hint of smoke and autolytic notes provide a compelling counterpart to eager yet elegant aromas of citrus (lime, tangerine and kumquat) joined by those of fresh fruit, herbs, liquorice, and menthol. There is even a refreshing note of ivy. The palate is tense, vibrant, and very fresh despite its impressive density, which meets its match with an unending finish. This 2012 incarnates the very essence of Dom Pérignon with such a concentrated degree of intensity, along with a capacity for ageing, that it is surely destined for a second life in a P2 edition. Drinking Window 2021 - 2050.Decanter | 98 DECWonderful elegance and balance to this Dom Pérignon with cooked apple, lemon and hints of white pepper and salt. It’s medium-bodied with really fine bubbles and balance. Spicy at the end. So wonderfully fresh, linear and long. Racy and elegant. A DP that invites to drink right now. All about finesse. Tension, too, with precise phenolics and bright acidity on the back palate. Subtle energy. Drinkable now, but will develop beautifully in the bottle.James Suckling | 97 JSThe 2012 Dom Pérignon is a dense, powerful wine. I am almost shocked by its vinous intensity and raw, unbridled power. The 2012 reminds me of the 2003, but with more finesse and not quite as pushed. Mildew, rain and frost were challenges and resulted in low yields, something that was further compounded by warm, dry weather that concentrated the fruit even more. Those qualities result in a dense Dom Pérignon endowed with real phenolic intensity. It is one of the most reticent young Doms I can remember tasting, I wouldn’t even think of opening a bottle for at least a few years. (Originally published in May 2021)Antonio Galloni | 97 AGThe 2012 Dom Pérignon is developing very nicely on cork, exhibiting a complex bouquet of pear, confit citrus fruits, honeycomb, buttered toast, iodine and nuts framed by a deft touch of youthful reduction. Full-bodied, rich and muscular, with a layered core of fruit and a pillowy mousse, it’s a vinous, vibrant Champagne that concludes with a saline finish.Robert Parker Wine Advocate | 96 RPThis eloquent Champagne has an enticing waft of Mandarin orange on the nose that continues on the palate, which is layered with flavors of crushed blackberry and cassis, toast, chopped almond, graphite and oyster shell. A bright, finely-knit and harmonious version, with a lovely, raw silk-like mousse, and a lasting, expressive finish. Drink now through 2037.Wine Spectator | 96 WS

(13.3% alcohol; picked late): Pale straw-yellow. Aromas of clove, iodine and white flowers are lifted by a note of lemon oil. Hugely concentrated, dense and utterly backward; not showing nearly the detail of the Chevalier-Montrachet in the early going but this is sweeter. Montrachet in the outsized Chassagne body-builder style. Really amazingly rich and massively structured for the vintage, but needs to lose some of its baby fat before it can be properly appreciated.Vinous Media | 94+ VMThe 2013 Montrachet Grand Cru, which comes from the Chassagne side, possesses a very precise bouquet that seems understated when compared to the more hedonistic Chevalier-Montrachet Les Demoiselles. This is much more demure, laid-back...nonchalant even. The palate is very precise - there is real detail here with delicate spicy notes furnishing the back end of this Montrachet that just expands toward the finish. I think this is keeping everything up its sleeve at the moment, but you cannot deny the balance and focus here.Robert Parker Neal Martin | 93-95 RP-NM(Maison Louis Jadot Montrachet Grand Cru White) This is restrained to the point of being almost mute and only aggressive swirling coaxes aromas of white flowers, freshly sliced citrus, pear, green apple and discreet spice elements to grudgingly emerge. There is seriously good size, weight and punch to the beautifully detailed and notably mineral-driven big-bodied flavors that, like the Corton-Charlemagne, possess a chiseled and explosively long finish that really fans out as it sits on the palate. I very much like the balance and upside development potential here and about the only nit worth mentioning is just a hint of finishing warmth. Still, this should abundantly reward 12 to 15 years of cellaring. (Drink starting 2025)Burghound | 93-95 BH

This is quite chalky with firm phenolics that frame the wine beautifully. It’s medium-to full-bodied with strawberries and earth. Dense, linear and intense. Hints of brioche and pie crust at the end. Very structured and gorgeous. Salty and lightly chewy. One third of the base wines fermented and aged in oak. Connoisseur Champagne. From organic vineyards of the Roederer domains. Smaller production than normal. Seven years on the lees. Give it two or three years to open.James Suckling | 98 JSI've revisited Roederer's 2013 Cristal four times since I reviewed it in April of this year—including several times from my own cellar—and I had to admit that even my lavish praise didn't do it full justice. Combining the cool-vintage cut of 2008 with the more completely mature fruit of 2012, the 2013 Cristal might well be said to represent the perfect combination of the two from a purist's perspective. The wine unwinds in the glass with notes of crisp orchard fruit, white flowers, almond paste and citrus oil, followed by a medium to full-bodied, seamless and multidimensional palate that's intense but weightless, with racy acids, a pinpoint mousse and a long, penetrating finish. Drink the 2008 Cristal on its own, and you're unlikely—to put it mildly—to have any complaints; but compare it directly with the 2013 and you'll see Roederer's rapid progress in the vineyards writ large.Robert Parker Wine Advocate | 98 RPThe 2013 Cristal is a wine of extraordinary precision and tension. Searing acids drive a bold, racy Champagne that won’t be ready to offer its best drinking anytime soon. In recent vintages, Cristal has been quite open on release. That is far from the case with the 2013. Readers should plan on being quite patient. The blend is 60% Pinot Noir (from Aÿ, Verzy, Verzenay, Beaumont-sur-Vesle) and 40% Chardonnay (Mesnil, Avize, Cramant). Chef de Caves Jean-Baptiste Lecaillon was especially selective and used only 30 out of the potential 45 plots that are typically available for Cristal. About 32% of the lots were done in oak, the rest in steel, with the malolactic fermentation blocked across the board. It was an October harvest, the sort of harvest that has become increasingly rare in Champagne. Lecaillon describes the summer as similar to 2012, but adds the vines were a month behind in their development. In tasting, the 2013 reminds me of the 1996 in its austerity, even more so than the epic 2008.Antonio Galloni | 97+ AG(Louis Roederer “Cristal” Brut Millésime (Reims)) The 2013 vintage of Cristal from Maison Louis Roederer is the only one in the last two decades to be made from fruit that was harvested in October, as global warming has pushed most picking dates in the Champagne region forward into September. Spring was cool and flowering in 2013 did not occur until the month of July- almost unheard of in recent times! The cépages this year is sixty percent pinot noir and forty percent chardonnay, with one-third of the vins clairs barrel-fermented for this vintage. As always, none of the vins clairs went through malolactic fermentation and the wine was finished with a dosage of eight grams per liter. The wine delivers a beautiful young bouquet of apple, a hint of pear, yellow plum, a complex base of chalky minerality, brioche and a lovely array of fruit blossoms in the upper register. On the palate the wine is bright, full-bodied, focused and complex, with impeccable balance, a superb core, laser-like focus, very elegant mousse and a long, vibrant and very classy finish. This has the structure to age long and gracefully and may well close down a bit over the next couple of years, but for the moment, it so seamlessly balanced that I find it very easy to drink out of the blocks (which is not customary for my palate with Cristal, which I usually want to bury in the cellar for a decade!). This is a very beautiful vintage of Cristal and a very, very worthy follow-up to the stellar 2012 version! (Drink between 2021-2075)John Gilman | 97 JGA pale rosé color of this great Champagne leads to a wine that has toast, spice and layers of citrus and red fruits. Its richness is balanced by freshness that will take several years to fully mature. So, even at eight years, the wine has plenty of room to develop. Drink from 2023. ROGER VOSS | 97 WEThe peak of drinkability is between 15 and 20 years from the harvest; so says Jean-Baptiste, but he has not spared the taster the wondrous early impression of perfection in the making. A soft gold with glistening highlights, like the river meadow at dawn; the nose effortlessly marries a panoply of flavours, the citric grip nodding to hints of passion fruit and Mirabelle plum, with hazelnut and almond signalling the grace of development. Texturally generous, yet tightly wound, taut and flinty yet ripe and open, the wine faithfully underlines the vigneron’s philosophy, every nuance of its template deftly rehearsed and charmingly enacted. Disgorged: autumn 2020. Dosage: 7.5g/L. Drinking Window 2021 - 2033.Decanter | 96 DECI think the 2013 Cristal checks in behind the 2008, but it's nevertheless a beautiful wine. Lots of ripe orchard fruits, toasted bread, brioche, and chalky mineral notes define the nose, and it's medium to full-bodied, with a layered, nicely concentrated, tight, inward style, beautiful precision and purity, and a great finish. It needs a good 5-7 years of bottle age to hit its stride and will keep for two decades or more.Jeb Dunnuck | 96 JDA wine of chalk soils, from mid-slope estate parcels, Cristal is a blast of pale limestone power in 2013. Its textures are grand and sumptuous against the chalk, its flavors layering sunny apple briskness, smoky lees and earthy acidities ghosting the finish, lasting for minutes, suggesting a long life ahead in the cellar.Wine & Spirits | 96 W&SExotic hints of tangerine and candied ginger are an enticing entrance for this vivid Champagne, accenting a finely meshed range of ripe green apple and cassis fruit, with rich notes of chopped almond, brioche and lemon curd. An underscoring streak of salinity gains momentum through the mouthwatering finish, echoing as it rides the plushly creamy mousse. This is decadence in a sleek and graceful package. Pinot Noir and Chardonnay. Drink now through 2033. 9,181 cases imported.Wine Spectator | 96 WS

Lightly toasted marshmallow and macadamia nut aromas lead the way, followed by incredibly juicy mirabelle plum, green fig, and glazed pear and peach flavors. As big as this is, there are still plenty of honeysuckle, quinine and chamomile notes kicking the finish into yet another gear. This has purity and length to burn, with decades more to go. Best from 2020 through 2050. 6,665 cases made.Wine Spectator | 98 WSBright aromas of sliced mangoes, papaya, botrytis, and lemon follow through to a full body. Medium sweet with a phenolic palate that gives the wine structure and beauty. Electric acidity and freshness combined with impressive energy and length. A strict selection was made. 40% of the production was destined to the grand vin. About 80,000 bottles made. This is 70% semillion and 30% sauvignon blanc. Better in 2018.James Suckling | 98 JSThe beautifully aromatic, honeyed scent leads into flavors of bitter orange and honey, along with extreme freshness. Notes of white peach and Rocha pear give richness to a wine that is not huge, but wonderfully balanced.Wine Enthusiast | 97 WEFirstly, you notice the color, which is a touch deeper than recent vintages at this stage. The bouquet is quite honeyed and rich for Yquem at this early juncture, with subtle scents of peach skin, white flowers, and a puff of chalk and frangipane. The palate is viscous on the entry, all about the texture at first, coating the mouth with luscious botrytized fruit. There are touches of Seville orange marmalade, fresh apricot, a hint of spice and passion fruit. This is imbued with impressive depth and weight, perhaps an Yquem that is determined to make an impression after last year-s absence. It might not possess the finesse of a top flight Yquem, but it has immense power and persistency.A majority of the 2013 Chateau d-Yquem was picked between September 25 and October 2, augmented by a second trie on October 11 after rains had provoked botrytis and then a third trie from October 21 and 24, before a final pass through the vineyard at the end of the month. Winemaker Sandrine Garbay told me that all the lots were used, but only 40% of the crop made it into the final blend, which equates to around 70,000 and 80,000 bottles. During assemblage of different lots, the blend ended up 30% Sauvignon Blanc, a little higher than usual, and 70% Semillon, while the residual sugar comes in at 140gm/L, which is a little higher than average. The reason is that the fermentation stopped naturally at this level, therefore the alcohol is a tad lower than average at 13.1 degrees.Robert Parker Neal Martin | 95-97 RP-NMExcellent intensity and density for this vintage, with ripe pineapple and mango flavours. High residual sugar at 140 grams per litre balanced by fresh, crisp acidity. Drinking Window 2021 - 2030.Decanter | 95 DECThe 2013 Yquem is a wine that I tasted from barrel but for some inexplicable reason, never in bottle. It was picked over four tries from 25 September to 24 October. There is 140g/L residual sugar. As it was a relatively late vintage, they elected to use more Sauvignon Blanc (30%) to engender freshness. I feel this does not possess the dimension of the 2011 on the nose, clean and crisp, certainly well defined, yet maybe just denied amplitude by the growing season. The palate is well balanced and pure, very harmonious with fine weight. Here, there is more complexity than intimated by the nose, lightly spiced with Seville orange and marmalade towards the finish. Fine. Tasted at the château.Vinous Media | 92 VM

A super-complex Champagne with chewy tension. Aromas of coffee beans, lemon peel, burnt sugar, chalky minerality, barley candy and tarte tatin. Fine pinprick bubbles with flavors of lemon leaves, aspirin and Mirabelle plums, plus a touch of grapefruit bitterness keeping the tension. Zesty yet integrated chewy acidity and a medium body with a toasted finish. Drink of hold.James Suckling | 97 JSThe 2015 Dom Pérignon is terrific. Bright and poised, the 2015 shows terrific energy. Citrus peel, white flowers, mint, white pepper and slate all race across the palate. There’s gorgeous tension and backbone here, with bright saline notes that extend the mid-palate and finish. This is a fine showing in a vintage that has proven to be tricky. I am intrigued to see how the 2015 develops in the coming years.Vinous Media | 96 VMDisgorged in January 2023, the 2015 Dom Pérignon shows a singular, ethereal profile with aromas of white pepper, iodine, ripe orchard fruits, toast, smoke, herbs and spices. Medium to full-bodied, layered, and structured, it’s enveloping and round with a delicate phenolic mid-palate that underlines chalky dry extracts, concluding with a sapid, penetrating finish with gastronomic bitterness. This iteration of Dom Pérignon, though replete with the customary charm and vinous generosity that typify the label, distinguishes itself by its structural delicate austerity and a notably phenolic profile, giving rise to a remarkably linear and well-defined style that diverges markedly from the more familiar expressions of Dom Pérignon. This is a blend of 51% Pinot Noir and 49% Chardonnay with a dosage of 4.5 grams per liter; it will age wonderfully and can be enjoyed now or over the next 20 years.Robert Parker Wine Advocate | 95 RPBurnished gold color with a fine, effervescent bead, the Grand Vintage 2015 shows abundant ripeness on the nose with notes of white peach, quince, butter pastry, elderflower and nougat. A 44% Pinot Noir 32% Chardonnay and 24% Meunier, it was disgorged in May 2022 and finished with a five gram per liter dosage. The medium to full-bodied palate possesses a straightlaced acid-line that lifts the rich orchard fruit core through the honeyed finish.The Wine Independent | 91 TWI

Pale lemon-gold colored, the 2016 Climens is a little youthfully mute, revealing notions of ripe peaches, mango and musk melon with touches of cedar chest, orange blossoms, candied ginger and baking bread. Bursting in the mouth with vibrant, energetic stone fruit and tropical layers, it is framed by fantastic freshness, finishing long and creamy.Robert Parker Wine Advocate | 96+ RPMy favourite sweet wine at the tasting (including Yquem). Already glorious, this will live decades. Burnished gold hue, botrytis notes on the nose, some leafy, spicy, lemongrass hints and a palate with just the right balance between lusciousness and freshness. Extremely subtle oak. A wonderful Barsac to drink between now and 2060.Decanter | 95 DECThe 2016 Climens has a wonderful bouquet similar to my last bottle, more expressive now with orange pith, wild honey and quince. Like before it opens wonderfully in the glass. The palate is very well balanced with fine definition, fresh and vibrant with a creamy honeyed texture, praline and apricot, on the seductive finish. Superb. Tasted at the Climens vertical at the château in April 2022.Vinous Media | 94 VMExpressive, with peach, mirabelle plum, mango and pear fruit flavors running along in unison, lacing with light bitter almond and orange notes and a flash of honeysuckle. Best from 2022 through 2038.Wine Spectator | 93 WS

Similarly colored, the 2016 Ermitage Le Méal Blanc comes from a warmer terroir of pebbly and more loess soils and was brought up in 10% new demi-muids. It’s a bigger, richer wine than the de l’Orée and boasts rocking notes of honeyed citrus, orange marmalade, baking spices, and licorice. Rich, powerful, and layered on the palate, it’s another rocking white from this team that will drink nicely for two decades or more.Jeb Dunnuck | 97 JDA two hectare plot of 50+ year old vines on a steep south facing slope of alluvial deposits and large stones. Deep gold in colour, this is fresh with a lifted apricot aroma. It’s very full and opulent in the mouth, almost too full - a point that’s emphasised by blocking malo. This is distinctly bright, refreshing yet powerful, with mineral notes and a saline finish. It has real relief and detail of texture despite its rich, flowing body. A wonderful wine, but be aware of the low acidity this year.Decanter | 96 DECThe 2016 Ermitage Blanc Le Méal is much more developed than the 2015 Ermitage Blanc De L’Orée tasted alongside. Deep straw-yellow in color, the 2016 exhales pronounced quince, hay, acacia honey, dried apple and toasted bread aromas. Powerful and deep, it hits the palate with full force. Opulent and flashy, the 2016 Blanc Le Méal closes with distinctive phenolic grip. Although it’s not the most elegant rendition, it does show the great potential that aged Marsanne can bring when made in the right hands.Vinous Media | 95 VMThe 2016 Ermitage le Meal Blanc is all Marsanne and all power, with ample weight and richness on the full-bodied palate. Grilled melon and tangerine flavors are big, bold and round yet balanced by a hint of bitterness on the finish. It should drink well for two decades or more.Robert Parker Wine Advocate | 94 RPSeductive and creamy nose with baked lemons, orange rind, rusks, flower honey, green apples and fresh flowers. Full body with such an ample, round dimension to it. It’s expansive and extensive with controlled power. It’s flattering with so much volume and weight on the palate. Long finish. From biodynamically grown grapes with Demeter certification. Drink or hold.James Suckling | 94 JS

The 2016 Chateau D’Yquem is pure magic and dessert wines don’t get much better. Offering a pale gold color as well as a blockbuster bouquet of honeyed tangerines, tart apricots, liquid rocks, white flowers, and honeysuckle, it hits the palate with full-bodied richness, an opulent texture, vibrant acidity, and again, an incredible sense of minerality, despite having no shortage of sweetness or richness. The 2016 is a classic blend of 75% Sémillon and 25% Sauvignon that hit 14.2% alcohol with 135 grams of residual sugar. It’s already complex and approachable yet will keep for 3-4 decades. (Drink between 2019-2054)Jeb Dunnuck | 99 JDA very classic Yquem. Breathtakingly wide spectrum of floral honey, exotic fruit (passion fruit, mango and pineapple), caramel and marzipan aromas. But none of this is a jot too much. In fact, the wine is extremely precise and finely nuanced. Wonderful freshness and textural complexity, in spite of the considerable concentration and extravagance. Very suave and sensual finish that goes on and on. Drink or hold.James Suckling | 99 JSContaining 135 grams per liter of residual sugar, the pale lemon-gold colored 2016 d’Yquem leaps from the glass with honeyed apricots, pineapple, green mango, crushed rocks, candied ginger, coriander seed and citrus peel with hints of orange blossom. The palate is very tightly wound, vibrant and refreshing with layer upon layer of minerals and spices, finishing with epic poise and persistence.Robert Parker Wine Advocate | 98+ RPDespite a rich botrytis character, this balances impact with delicacy. Clear citrus on the nose with a hint of flint and smoke, allowing the soft white flowers and lime blossom to steal up on you slowly. There are caramel notes through the mid-palate and great persistency, as ever. Extremely elegant. This was the driest summer since 1898, and the harvest at Yquem lasted a full two months, from 4th September (for the dry white Y d’Yquem) through to 4th November for the final selection of botrytis berries. The final yield is 20hl/ha, the highest in recent years against their average of 9hl/ha, with 40% going into the grand vin compared to 50% last year. 135g/l residual sugar and 3.9pH. 75% Sémillon and 25% Sauvignon Blanc. The 2015 will be released this September. (Drink between 2025-2050)Decanter | 97 DEC95–97. Barrel Sample. The bouquet opens with aromas of honey and citrus, offering richness and freshness at the same time. The mouthfeel is opulent, with honeyed flavors. There is some acidity underneath, although decadence and concentration are its defining attributes. It will age for decades.Wine Enthusiast | 96 WEThe 2016 Yquem was picked from 27 September until 4 November after drought-like conditions in the summer. It has an attractive nose with white chocolate, chamomile and Chinese white tea infusing the honeyed fruit. Very well defined and focused with more cohesion than previous bottles. The palate is medium-bodied with a viscous opening that demonstrates a little more weight than the 2015, a fine bead of acidity and touches of ginger and lemongrass enlivening the finish. I feel this has gained a bit more complexity in recent years. Tasted at the château.Vinous Media | 95 VMThis is exotic, with very lush and seductive notes of coconut, honeysuckle, creamed white peach, glazed pear, mirabelle plum and yellow apple, all woven together seamlessly. Beautifully caressing in feel, with a long acacia echo on the finish. Best from 2023 through 2040. Wine Spectator | 94 WS

Harvested from a small parcel, less than four acres, this wine is in perfect condition. It is balanced, with white fruit and citrus coming together, led by the acidity. It is developing into a full, ripe wine. Wait until 2019.Wine Enthusiast | 92 WE(Pouilly-Fumé “Clos des Chaudoux”- Domaine Serge Dagueneau et Fille) The 2016 Clos des Chaudoux Domaine Serge and Valerie Dagueneau is an outstanding bottle of Pouilly-Fumé. This is unique in the family’s lineup, as these fifty-five year-old sauvignon blanc vines are actually planted on terres blanches limestone, rather than flint. The wine is quite tropical in its fruit complexion in 2016, offering up notes of pineapple, tangerine, just a touch of damp grass, beautiful chalky minerality and a topnote of dried flowers. On the palate the wine is crisp, full-bodied, focused and complex, with plenty of secondary development already showing, but coupled to a good girdle of acidity and plenty of cut and grip on the long finish. With the frosts of 2016, this wine may be just a touch idiosyncratically styled in this vintage, but it has depth, beaucoups complexity and impressive backend length. I decanted the wine to let it blossom and consume some of its initial aromatic oddities, and I really liked the wine after that. It is never going to make you forget a great vintage of Didier Dagueneau’s Pur Sang, but it is loaded with personality all the same! (Drink between 2019-2030)John Gilman | 91 JG

The 2016 Carmes de Rieussec is absolutely gorgeous. Hints of passionfruit, pineapple and mint all run through this gracious Sauternes. Medium in body, open-knit and accessible, the 2016 is easy to drink and enjoy right now. The 2016 Carmes is an absolutely delicious second wine from Rieussec that emphasizes freshness and immediacy. Residual sugar is relatively modest at 120 grams per liter.Vinous Media | 92 VMPale lemon in color, the 2016 Carmes de Rieussec features notes of candied orange peel and honey-drizzled peaches with touches of beeswax and lemon curd. The palate is rich with a lovely line of freshness cutting though the stone fruit layers, finishing on a spicy note.Robert Parker Wine Advocate | 91 RPSweet honey, lemon rind and cooked pineapple. Medium sweet, medium-bodied and an easy finish with toffee and caramel undertones to the cooked fruit. Second wine of Rieussec. Drink in 2021.James Suckling | 91 JSPacked with ripe, honeyed Sémillon, this wine has richness while also keeping plenty of freshness. Acidity and a crisp edge are balanced with the intense orange marmalade and spice flavors that will make this wine develop well. Drink from 2022.Wine Enthusiast | 91 WENot yet bottled, the 2016 Carmes de Rieussec offers a medium to full-bodied, ripe, sweetly fruited, moderately honeyed style. This was a good, not great year for Sauternes due to the difficulty in the development of botrytis, but this has good purity, impressive balance, and is certainly delicious. Drink it over the coming 7-8 years.Jeb Dunnuck | 90-92 JDA quince and pineapple nose is followed by passion fruit and white peach flesh in the mouth. It’s a lovely fresh and floral Sauternes.Decanter | 90 DEC

The 2017 Pouilly Fumé Prédilection is from several terraces on Muschelkalk soils and located closer to the Loire, so they benefit from cool afternoon breezes and nights. The wine opens pure and crunchy on the nose when young, with stony aromas intermixed with notes of white fruit but gets more and more floral with bottle age. The palate is powerful, dense and complex, showing serious substance, tannins and length but also elegance and terroir expression. The finish is lush but also pure and salty and structured by very fine tannins. It’s a crystalline, refined and elegant style with a very long finish. Tasted in February 2021.Robert Parker Wine Advocate | 92 RPThis wine takes its minerality from the chalk soil in which the vines grow. It has considerable texture as well as perfumed richness and dense white fruits accented by spice. The wine is ready to drink.Wine Enthusiast | 91 WEVery pure and smoky, with a peach, apricot and elderflower fragrance and a fabulously expressive mineral acid undercurrent.Decanter | 90 DEC

Alexandra Boudrot made this wine from a 6.18-acre parcel at Mambourg, a grand cru on the south face of Mount Sigolsheim. It has the clean balance of a vintage without extremes, a sweet adolescent beauty delivered in high-toned spice and meadow-flower scents. There’s underlying toasty richness, but the main element is a freshness that can carry off that glistening impression of sweetness. Decant it for chawanmushi (a delicate, savory Japanese custard) or serve it with a bacon-and-onion quiche.Wine and Spirits Mag | 94 W&SA concentrated nose of Damask rose and juicy peach makes for a heady opening on this wine. A hint of grapefruit-peel spice plays on the juicy, medium-sweet palate. Along with citrus freshness, this creates a lovely balance of richness and freshness.Wine Enthusiast | 90 WE

Opening in the glass with hints of honeycomb, toasted nuts, fresh pears and wet stones, the 2017 Mâcon-Cruzille Clos de la Mollepierre is medium to full-bodied, enveloping but precise, with a tensile core, excellent concentration and a long, chalky finish. It’s another very serious wine from Domaine Guillot-Broux.Robert Parker Wine Advocate | 92+ RP

This is a great Yquem, delivering thrilling purity and intensity. The nose offers intense aromas of fresh and dried apricot and peach pastry, as well as freshly baked creme brulee, candied and fresh orange and kumquat. Some marmalade, too. Smooth, glossy texture with flavors of grilled orange, dried apricot and an exceptionally long finish with a powerful, driving push to the end. A flicker of toasty-oak influence arrives late, but this wine has completely consumed the oak. The 2017 Yquem is a very powerful wine from a very rich and exceptional vintage. The acidity has a big hand in balancing the richness. Pithy finish. The phenolics deliver some great depth. Rain at the beginning of September prompted an extensive infection of noble rot. The harvest lasted from September 26 to October 13. Great quality and one of the best since the legendary 2001. Drink or hold.James Suckling | 99 JSThere was no frost at d’Yquem in 2017, and botrytis was very regular and even this vintage. The nose opens with very pure notes of freshly sliced oranges, yuzu and lemon barley water with hints of white pepper, fresh ginger and lime cordial. The incredibly rich, unctuous sweetness (148 grams per liter of residual sugar) is beautifully marbled with bright, vivacious citrus fruit and spice flavors, while lifted by well-knit freshness, and it finishes with epic length and great depth.Robert Parker Wine Advocate | 97-99 RPThe 2017 Yquem is destined to be one of my favourite recent vintages. It has brilliant delineation on the nose with acacia honey, saffron, white flowers and a subtle crushed stone element. So much energy is palpable. The palate is supremely well balanced, surfeit with energy, spicy and feisty and yet paradoxically beautifully controlled and pixelated towards the extended finish. It’s not unlike the brilliant 2014 in style. Tasted at the château. Vinous Media | 97 VMVery flattering and unctuous in feel, with coconut, creamed papaya, toasted hazelnut and warmed peach and tangerine cream flavors gliding along in unison, all framed by warm brioche and piecrust notes on the finish. Remarkably rich, yet poised and pure. Sémillon and Sauvignon Blanc. Best from 2025 through 2045. 4,166 cases made.Wine Spectator | 96 WSStill very youthful with light golden colours, showing flashes of green in the glass. Intensely aromatic with tropical fruit notes, pineapple, roasted apricot, honey and lime zest. Full-bodied and rich on the palate with plenty of botrytis notes showing through. Although unctuous and weighty, this Yquem retains plenty of acidity which freshens the palate and balances the concentrated fruit. Sandrine Garbay noted that 2019 reminded her of 2017, with the 2019 showing a little more opulence. Served with a dish of roasted pollock and smoked mussels, this was a wonderful combination, showing the sweetness and purity of Yquem. Residual Sugar: 148g/L. (Drink between 2024-2050)Decanter | 95 DEC

The 2017 Guiraud is brimming with pineapple, passion fruit, spice and vanillin. Rich, structured and racy, it shows tremendous character as well as personality. Readers should expect a bold, extroverted Sauternes. I loved it. Antonio Galloni | 95 AGThis is very fruity and layered with botrytis spice and dried-apricot and pear flavors. Full body. Very sweet with tangy acidity. There an almost sweet-and-sour undertone to this. From organically grown grapes. Drink in 2021 and onwards.James Suckling | 95 JS94–96. Barrel Sample. Ripe, botrytized fruit currently dominates this wine with its rich concentration. It is a full and liquorous wine that will age for many years. Drink from 2025. Wine Enthusiast | 95 WEThe 2017 Guiraud opens with subtle notions of crushed rocks, wild fungi and fragrant earth leading to a profound core of orange marmalade, crystalized lemon peel, dried pineapple and paraffin wax. The rich, opulent, wonderfully exotic palate delivers soft acidity and loads of spicy sparks, finishing with great length and depth.Robert Parker Wine Advocate | 94 RPSilky and concentrated, this is one of the successes of the appellation for me. It has lovely zest and zip, with touches of candied ginger and a fresh lift on the finish. It manages to give shade and light more than most in the vintage, but is just a little shorter than in some previous years. Very good quality, reminiscent of the 2009. (Drink between 2020-2032)Decanter | 94 DECMango, peach melba, gingerbread and hazelnut notes are laced with a racy streak of orange peel, giving this unctuous, forward Sauternes good energy through the finish. Sémillon and Sauvignon Blanc. Drink now through 2035. 3,750 cases made.Wine Spectator | 93 WSAnother rockstar Sauternes is the 2017 Château Guiraud, which has the freshness and purity of the vintage, yet ample depth and richness. Caramelized limes, citrus, and ample minerality all emerge from this full-bodied, impeccably balanced dessert wine. Its acidity is present yet integrated, and it has a great mid-palate and a big finish, all pointing to this being a beautiful Sauternes with a long life.Jeb Dunnuck | 93-95 JD

A rich style, this white features lemon, peach and spice flavors, all backed by bright acidity. Balanced, leaving a chalky, even tannic impression on the long finish. Best from 2021 through 2029. 30 cases imported.Wine Spectator | 93 WSIf you like bold dry whites, then try this. Quite a tannic white Burgundy, but with richness that has a very positive impact on the wine. Plenty of citrus, plus some hazelnut and chalky character. Some real drive at the finish that promises a long life. Drink or hold.James Suckling | 93 JSIt’s always interesting to compare and contrast Albert Bichot’s Clos des Mouches white with the one from Joseph Drouhin, as this comes from a slightly higher parcel on the slope. The oak is a little more clamorous here and needs more time to integrate, but this is tauter and crunchier with a little less in terms of mid-palate weight. Drinking Window 2020 - 2024.Decanter | 92 DEC(Domaine du Pavillon (Pommard) - Domaines Albert Bichot Beaune "Clos des Mouches" 1er Cru White) An overtly floral nose offers up notes of pearl, apple and citrus where the latter can also be found on the round, delicious and once again generously proportioned medium-bodied flavors that deliver perfectly good if not truly distinguished depth though I do like the length. Note that my rating once again offers the benefit of the doubt that more complexity will develop if this is allowed a few years of cellar time. (Drink starting 2022)Burghound | 90 BH

Getting a big “Wow” in my notes, the 2017 Chateau Rieussec is an extraordinary Sauternes that has everything. Awesome notes of orange zest, honeyed flowers, ripe pineapple, peach, and spice all soar from the glass, and this beauty is already complex, has full-bodied richness and power, a great mid-palate, and a beautiful spine of acidity. It’s a brilliant, brilliant wine that can be enjoyed today or cellared for two decades or moreJeb Dunnuck | 98 JDInspirational depth with botrytis spice, toffee, dried-apricot and sponge-cake character. Full-bodied, very sweet and lively with a long, endless finish. Lively acidity balances the wine. Tight and linear. Compact column of fruit and botrytis. Give it age. Better after 2026.James Suckling | 98 JSA blend of 83% Semillon and 17% Sauvignon Blanc, the 2017 Rieussec is pale to medium lemon-gold colored. To begin, the nose blows you away with intense lemon tart, lime cordial, mango and quince notes followed by a second wave of floral, orange blossoms and honeysuckle scents, and then notes of crushed rocks, crème caramel and marzipan join the party. Medium to full-bodied, the palate is still very tightly wound with concentrated sweetness and a racy backbone to match, delivering layer upon layer of citrus and savory flavors, finishing on a persistent mineral note.Robert Parker Wine Advocate | 97 RPStill in barrel, the 2017 Rieussec is just as impressive as it was en primeur. Rich, ample and voluptuous, the 2017 has all the intensity that is so typical of Rieussec, but with the extra kick of freshness that is now such an emphasis here. Candied orange peel, crême brulée, vanillin, passion fruit and pineapple emerge from the glass. I can’t wait to taste this from bottle.Vinous Media | 94-97 VMAn exceptional wine, this is just stuffed full of exotic fruits, layers of apricot, saffron, truffle and citrus, all powering through the palate with a mouthwatering finish. An early harvest - they finished picking in 2017 the same day that they started in 2018, and the crop showed unusually pure botrytis, needing less sorting than usual. Absolutely one to look out for.Decanter | 97 DECIntense and richly sweet, this wine is also balanced, with both botrytis and baked-apple acidity coming through. This essential dryness gives the wine a dense core and aging potential. A high proportion of Sémillon adds its weight at the end. Drink from 2020.Wine Enthusiast | 97 WEDelivers some rare floral lift for the vintage, with a honeysuckle edge out front, pulling creamed mango and papaya notes along. Flashes of green tea, hazelnut and piecrust emerge on the finish. Showy, but with nice detail buried within. Sémillon and Sauvignon Blanc. Drink now through 2035. 6,000 cases made.Wine Spectator | 93 WS

Pale, shimmering yellow. Fresh pear, honeydew, tangerine and pungent flowers on the mineral-inflected nose. Offers lively, sharply focused orchard and citrus fruit flavors that are complemented by emerging ginger and white pepper notes adding back-end lift and cut. Silky and impressively lithe, delivering solid mineral thrust and repeating florality on the long, incisive finish.Vinous Media | 93 VM

The Grand Vin 2018 Château Smith Haut Lafitte Blanc ratchets everything up a notch, offering a vividly fresh bouquet of crushed citrus, salty minerality, caramelized grapefruit, acacia flowers, and toast. It’s rich, medium to full-bodied, and racy on the palate, with bright acidity, yet it still brings beautiful concentration of fruit as well as length on the finish. This is a brilliant white in every way. Give bottles another year or three and enjoy over the following 10-15. I suspect it will evolve well beyond that as well.Jeb Dunnuck | 98 JDDried apple, apricot, grapefruit zest, flint and a hint of hay on the nose. It’s full-bodied with crisp acidity and tight, concentrated layers of fresh and dried fruit. Incredible depth and focus. Even better from 2022.James Suckling | 98 JSPowerful and rich, this dense wine offers intense fruits and a texture that promises considerable aging potential. White-fruit flavors come through strongly, combining with spice, structure and concentration. The wine will age for many years. Drink from 2025. Organic and biodynamic.Wine Enthusiast | 97 WEThe Smith Haut Lafitte 2018 Blanc is a blend of 90% Sauvignon Blanc, 5% Sémillon and 5% Sauvignon Gris, aged in 50% new oak barriques. The nose hits the ground running with vibrant notions of fresh grapefruit, yuzu zest and lemon tart, plus touches of lime leaves, sea spray, green mango and wet pebbles. The medium to full-bodied palate quivers with energetic citrus and mineral-inspired flavors, charged with fantastic tension and delivering a gorgeous silkiness to the texture, finishing long and steely. A bedazzling Pessac-Leognan that cannot fail to impress, it should show best after a couple of years of cellaring and then drink for a good 15+ years.Robert Parker Wine Advocate | 96 RPThis has a broad mix of lemon peel, gooseberry, tarragon and star fruit flavors that are holding back a bit for now, while wet straw, macadamia nut and shortbread accents emerge through the finish. Quite rich in feel throughout, but has the underlying zip and cut for balance. Seriously long too. Sauvignon Blanc, Sémillon and Sauvignon Gris. Best from 2022 through 2030. 2,083 cases made.Wine Spectator | 96 WSThe 2018 Smith Haut Lafitte Blanc is airy, gracious and impeccably balanced. Lemon peel, white orchard fruit, jasmine, mint and white pepper give the 2018 lovely freshness and brightness. There is plenty of vintage 2018 richness lurking beneath. The Blanc is going to need a few years in bottle to fully blossom. Time in the glass brings out lovely freshness along with an upper register of citrus and floral notes that is immensely appealing.Antonio Galloni | 95 AGThere is plenty of white pear and white peach going on here along with a creaminess through the palate. As it opens it begins to show citrus and honeysuckle, with everything held together by a grip that builds and gathers momentum. Beautiful balance overall, with a prickle of bitterness on the finish giving focus and contrast. 50% new oak. Harvested 24 August to 17 September - the longest white harvest at SHL (three weeks in total, compared with one week normally, because they were harvesting early in some parts of the vineyard to keep acidity in half the grapes and other plots a little later for texture, so composing the blend from the start). Drinking Window 2021 - 2036.Decanter | 94 DEC

Tasted out of bottle, the 2018 Châteauneuf Du Pape Prestige Blanc offers a more Burgundian, chiseled, mineral-laced style to go with beautiful notes of caramelized peach, white flowers, crushed stone, and charcoal. Medium to full-bodied, beautifully textured, and elegant on the palate, it still packs plenty of oomph and has incredible length on the finish. Give bottles 2-3 years and enjoy over the following two decades or more.Jeb Dunnuck | 96 JDA rich, alluring style, with a brioche note leading the way for creamed yellow apple, candied lemon peel, white ginger and quince notes. An accent of acacia honey lines the finish, where the brioche edge takes an encore. Showy and delicious. Roussanne, Grenache Blanc and Clairette. Drink now through 2023. 56 cases imported.Wine Spectator | 95 WSThis is outrageously flamboyant but hard not to like. There’s great concentration and it’s highly expressive already showing some complexity. It has a nutty macadamia note and a subtle flinty reduction with rich pear fruits that shoot through with oak spice, but it’s the fruit that has the upper hand. It’s very full-bodied but has enough pep and acidity to keep things upright and rolling. A cuvée that can be overly marked by malolactic fermentation, but not this year. Grown on sandy soils, 80% fermented in concrete, 20% in new barriques. It’s matured for 14 months in old barriques, concrete and 20% new barriques. Drinking Window 2019 - 2024.Decanter | 95 DECThe brassy-hued 2018 Chateauneuf du Pape Blanc Prestige shows ample oak on the nose and palate, allied to ripe, luscious fruit. Predominantly Roussanne, fermented and aged in one-year-old demi-muids, it has developed hints of sweet corn and notes of grilled pineapple during its elevage. Opulent and lush, it’s enormously seductive now, although I suspect it will drink well for at least 4-5 years based on its impressive concentration and length.Robert Parker Wine Advocate | 93 RP