Wine Ratings

wines

A very complex and complete nose with everything so integrated and beautifully judged. There are ripe blackberries, blood plums, fragrant spices, dark stones and roasted coffee, to name just some of what is already on offer here. The palate has such richness and such build and layering with ripe dark plums and blackberries, clothed in robes of spice-laden, velvety tannins in a majestic mode. Pure class and a great vintage for sure. One of the best ever. Best from 2025.James Suckling | 99 JSThe 2015 Cote Rotie La Mouline contains the most Viognier of any of Guigal’s La Las: 11%. That tends to make it more open and approachable when young, but the 2015 seemed closed at the time of my visit. Cedar and vanilla frame mixed berries in a full-bodied, plush wine that somehow never seems heavy. It shows great elegance and length, and I’m confident the complexity it showed at earlier tastings will reemerge with a few years in the bottle.Robert Parker Wine Advocate | 98 RPOpaque, bright-rimmed ruby. Expansive, mineral-tinged aromas of ripe red and blue fruits, incense, bacon fat, olive, mocha and pungent flowers are accented by an exotic Moroccan spice nuance. Sappy and deeply concentrated and energetic on the palate, offering vibrant boysenberry, black raspberry, olive paste, smoked meat, five-spice powder and violet pastille flavors that are underscored by a vein of minerality. Supple, gently gripping tannins build steadily a floral- and mineral-driven finish that hangs on with resonating spiciness and superb tenacity.Vinous Media | 98 VMThis is packed with notes of red and black currant preserves, raspberry pâte de fruit and plum reduction at the core. A long way from opening, as the fruit is encased in layers of singed alder, warm earth and smoldering tobacco. A singed iron spine girds the finish. Should offer a gorgeous display of fruit when this develops fully. Best from 2025 through 2045. 88 cases imported.Wine Spectator | 98 WSThe 2015 Côte Rôtie La Mouline has closed down substantially since I tasted it from barrel, yet it’s nevertheless a magical wine in the making. Sporting a deep, saturated purple color as well as a monster bouquet of crème de cassis, graphite, crushed rocks, and hints of flowers, it hits the palate with full-bodied richness, building tannins, and a focused, tight, backward vibe that’s going to need 4-5 years of bottle age. It’s going to be incredibly long-lived.Jeb Dunnuck | 98+ JDThis has the perfume and aromatic lift you would want from the Côte-Blonde, incense and star anise, intense, fresh and vibrant, combined with plentiful oak spice. The tannins are tight, a little drying, delivering a slightly pinched feel on the palate, but the finish is long, and the tannins are exceptionally fine. Good sense of purity to the fruit. Fermented in stainless steel, 40 months in new French oak barriques. Drinking Window 2025 - 2033Decanter | 95 DEC

The 2015 Vieux Château Certan is every bit as magnificent from bottle as it was from barrel. Rich, sumptuous and explosive in the glass, the 2015 is pure class. The flavors are deep and boldly sketched in this sumptuous, spectacularly ripe Pomerol. Inky blue/purplish fruit, spice, lavender, licorice and menthol all develop in the glass, but it is the wine’s textural richness and intensity that stand out most. As good as the 2015 is today, it is going to need at least 15-20 years to be at its very best. Is there anything more I can ask of the 2015? No, there is not. This is a tremendous showing.Antonio Galloni | 100 AGI was able to taste both the 2015 and 2016 grand vins, and these are heavenly, magical wines that could not be any better. Starting with the 2015 Vieux Château Certan, it shows the opulent, flamboyant style of the vintage to a T and reveals a saturated purple/ruby color, a monster bouquet of blackberries, tobacco, kirsch, dried spices, and loamy earth, full-bodied richness, sweet tannins, and a finish that won’t quit. A thrill a minute, wine doesn’t get any better, and I only wish every reader could taste this beauty. Drink it any time over the coming 30 years or more.Jeb Dunnuck | 100 JDThe blackberries, blueberries, oyster shell and violets are so mesmerizing. Full-bodied, focused and deep. It takes you to another space and plane. Dried flowers and dark fruit. The tannins are perfectly crafted. Keeps going as you taste it. Drink in 2023 but why wait?James Suckling | 100 JSBlended of 80% Merlot, 19% Cabernet Franc and 1% Cabernet Sauvignon, the medium to deep garnet-purple colored 2015 Vieux Chateau Certan opens with profound notes of blueberry compote, dried mulberries, black forest cake, licorice, violets and garrigue with wafts of black truffles, sandalwood and rose hips. Medium to full-bodied, very earthy/savory and beautifully layered with very plush yet present tannins, it offers lovely freshness and a very long minerally finish. So very Pomerol!Robert Parker Wine Advocate | 98+ RPThis is a beautifully fragrant wine that has power along with an elegant acidity. It has wonderful juiciness that cuts through any of the tannins to give great freshness, a silky texture and fruitiness at the end. Perfumed and stylish, this is a very fine wine.Wine Enthusiast | 98 WEExpressive and alluring aromas of warm plum reduction and boysenberry puree lead off here, followed by fleshy, seamlessly layered notes of blackberry, black currant, melted black licorice and smoldering tobacco. Shows a lovely tug of dark earth through the finish without sacrificing a sense of polish or giving ground to the waves of fruit. Displays terrific latent energy through the finish. Best from 2023 through 2040. 3,750 cases made.Wine Spectator | 97 WSAromatics here are a little more evolved than with the 2016, showing tar notes, Liquorice Allsorts, anise, raspberry and blackberry fruits. This is a good quality wine with impact and character and the subtle complex shades of flavour that VCC does so well. Really does need time in the glass, suggesting it will hit full stride in another two or three years. (Drink between 2023-2042)Decanter | 95 DEC

Probably one of my favorite wines in the world is the La Mouline Côte Rôtie from the Guigal family. Coming from old vines and a warmer, steep, terraced parcel not far from the estate, it also includes a big chunk of Viognier and spent 4 years in new French oak. The 2016 Côte Rôtie La Mouline shows the more classic, elegant style of the vintage perfectly, offering a kaleidoscope feel in its classic jammy black raspberry fruits and notes of spice box, acacia flowers, bacon fat, and smoked game-like aromas and flavors. Possessing incredible elegance, full-bodied richness, silky tannins, and a layered, multi-dimensional texture, this heavenly Syrah can be enjoyed any time over the coming 25-30 years.Jeb Dunnuck | 98 JDDeep, glistening violet color. Highly perfumed aromas of fresh black/blue fruits, exotic spices, peony, vanilla and incense are complemented by a smoky mineral nuance. Juicy and expansive in the mouth, displaying alluringly sweet, mineral-tinged blueberry, cherry preserve and floral pastille flavors along with hints of licorice and cola. The floral and spice notes repeat emphatically on an extremely long, penetrating finish that features mounting tannins and a resonating mineral flourish.Vinous Media | 98 VM(E Guigal, La Mouline, Syrah / Shiraz, Côte-Rôtie, Rhône, France, Red) Here the blackberry fruit is more to the fore compared to La Mouline 2017, the higher-toned aromatics and cedar notes are more in the background. This has a fluid, harmonious, light-touch - very well balanced. Perhaps not as concentrated as the 2017, but I love its easy balance. Particularly elegant and approachable with a little dark chocolate note to the cedar and floral display. (Drink between 2021-2040)Decanter | 97 DECLike the La Turque, the 2016 Cote Rotie La Mouline is about as approachable a young La La as you’re likely to find. Floral notes include hints of violet and hibiscus set against a backdrop of blackberries and cassis. Medium to full-bodied, it’s richly concentrated and textured, leaving behind a velvety, tannic feel on the long finish, accompanied by hints of cedary spice, mocha and salted licorice. It’s another beauty that should drink well for at least two decades.Robert Parker Wine Advocate | 97 RPSuave in feel, this lovely, beguiling wine offers perfumed black tea and incense notes swirling around a core of steeped cherry and plum fruit, all inlaid with notes of anise and juniper. The finish knits everything together nicely, with a mouthwatering mineral hint echoing. Best from 2022 through 2038. 125 cases imported.Wine Spectator | 95 WS

(E Guigal, La Turque, Syrah / Shiraz, Côte-Rôtie, Rhône, France, Red) Lighter and more perfumed than the 2017 La Turque, more aerial in aroma, violets. I love the smoothness of the tannins, the silkiness on the palate. Again, the balance feels very natural and easy as it does with the other 2016 La-Las, with a harmonious, shapely, tapered finish. Extremely elegant expression of Côte-Rôtie, with perfect balance of tannin, acidity and alcohol. (Drink between 2023-2040)Decanter | 98 DECLoaded with exotic perfumes of spring flowers and ripe berries, the 2016 Cote Rotie La Turque looks more like the wine I first tasted back in 2017. Medium to full-bodied, it’s exquisitely silky and elegant from start to incredibly long finish; while there is ample concentration and a fine, lacy framework of tannins to support the fruit, the tannins virtually melt away into the background, leaving behind lingering notes of salted licorice and mocha. Approachable now, it should drink well for at least two decades.Robert Parker Wine Advocate | 98 RPInky magenta. Candied cherry, blackcurrant, exotic spices, violet oil and a hint of olive on the powerfully scented nose. Velvety, seamless and alluringly sweet, offering palate-staining, mineral-laced black/blue fruit preserve, floral pastille, smoky bacon and spicecake flavors that open up steadily on the back half. Displays sharp delineation and a resonating floral note on a strikingly long finish that’s framed by plush, rounded tannins.Vinous Media | 97 VMShowing beautifully, the 2016 Côte Rôtie La Turque comes from the Côte Brune (along with the La Landonne) and includes a solid chunk of co-fermented Viognier. As with all the top La Las, it spends a full four years in new French oak and is bottled with no finning or filtration. Resembling the La Landonne with its smoky, meaty style, this deep purple-hued effort is medium to full-bodied and has complex notes of black raspberry, cassis, roast coffee, camphor, and flowers, silky tannins, and a great finish. It shows the more elegant style of the vintage yet is still concentrated, with fabulous tannins and impeccable balance. It’s a beautiful, classic example of this cuvée to enjoy over the coming 20-25 years.Jeb Dunnuck | 96 JDDark and winey, with waves of cassis, steeped plum and warmed cherry preserves rolling through, all laced with dried anise, black tea and mesquite notes. The long finish picks up a savory edge and a well-buried iron note. For the cellar. Best from 2023 through 2040. 125 cases imported.Wine Spectator | 96 WS

The 2017 D’Alceo possesses mind-blowing intensity and pedigree to burn. Rich, ample and explosive, the 2017 is magnificently impressive right out of the gate. Lavender, rose petal, spice, kirsch, mint and violet lead into a core of inky dark blue/purplish berry fruit. Soft contours and suave, silky tannins give the 2017 so much immediacy, but there is plenty of cellaring potential too. In a word: epic.Vinous Media | 100 VMIt’s not easy to wrap your head around the Castello dei Rampolla 2017 d’Alceo. The wine is exaggerated on almost every front, including its powerful tannins, shaped by a scorching hot and dry vintage that produced super concentrated fruit. I can’t say that this vintage is my style or that it delivers the extreme elegance and finesse that this estate at the heart of Panzano, one of the greatest growing sites in Italy, is capable of. However, there is a lot to be said about this blend of mostly Cabernet Sauvignon with Petit Verdot. The wine opens to an almost impenetrable appearance with inky black hues and unruly intensity. The power of the bouquet is driven by the ripeness of the fruit and perhaps a positive pinch of volatile acidity (just the right amount for emphasis) that adds extra lift and punch to the overall effect. Syrupy blackberry segues to smoky tar and resin. We saw impactful tannins in the 2016 Sammarco, but the 2017 d’Alceo takes that astringency one step further. The 2017 will sure take many years to reach harmony, although I suspect that the tannic imprint is here to stay.Robert Parker Wine Advocate | 95 RPUnderbrush, scorched earth and leather aromas mingle with camphor and whiffs of blue flower on this full-bodied red. The savory palate is concentrated and tightly wound, offering spiced blueberry, ripe black plum and chewing tobacco alongside firm, close-grained tannins.Wine Enthusiast | 94 WE

The 2017 Pommard 1er Cru Clos des Epeneaux has gained in depth and dimension with élevage and showed very well from bottle, unfurling in the glass with an expressive, youthfully fruit-driven bouquet of raspberries, cherries, candied peel and rose petals, framed by a subtle touch of new oak. On the palate, it’s medium to full-bodied, velvety and fleshy, with succulent acids and elegant tannins. While this isn’t as rich, muscular or gourmand as the 2018, it’s an immensely seductive wine that will drink well comparatively young—though readers should still plan on exercising at least a decade’s patience.Robert Parker Wine Advocate | 94 RPPaul Zanetti tends to make two different cuvées from the Clos des Epeneaux, one from younger vines and one from the older, left side of the premier cru, planted between 65 and 98 years ago. The combination in bottle is definitely more than the sum of its parts. This is not a blockbuster vintage for what can be an ageworthy wine, but it’s still appealing in a lighter, more approachable mode, with some tannic grip but lots of perfume, finesse and succulent berry sweetness. Drinking Window 2024 - 2029Decanter | 94 DEC(Domaine Comte Armand/Clos des Epeneaux Pommard "Clos des Epeneaux" 1er Cru Red) There is still just enough wood present to merit mentioning as it frames the herbal tea-inflected blend of both red and dark currant scents that are cut with leather and underbrush nuances. The supple medium-bodied flavors possess reasonable though not distinguished mid-palate concentration before terminating in a lingering if slightly attenuated finish. The supporting tannins are sufficiently firm that this youthfully austere effort will need at least a few more years of keeping first. A Clos des Epeneaux of relative finesse. (Drink starting 2027)Burghound | 91 BH

The 2017 Maya is a blend of 67% Cabernet Sauvignon and 33% Cabernet Franc and was bottled one week before I tasted it. Very deep purple-black in color, it opens with profound earthy notions of truffles, damp soil, crushed rocks and tar over a core of Black Forest cake, black raspberries, blueberry compote and aged meat plus touches of wilted roses and unsmoked cigars. Medium to full-bodied, the palate is solidly structured with firm, fine-grained tannins and wonderful freshness lifting the multilayered blue and black fruits with a long, perfumed finish. Stunning.Robert Parker Wine Advocate | 97+ RPThe tiny production 2017 Cabernet Sauvignon Maya is another thrilling wine. The normal blend of 60% Cabernet Sauvignon and 40% Cabernet Franc that was brought up in two-thirds new French oak, it offers a full-bodied, concentrated, yet sensationally elegant style as well as fab notes of crème de cassis, chocolate, graphite, and scorched earth. It’s a primordial example of this cuvée that has ripe tannins, a stacked mid-palate, and a great, great finish. Do your best to give bottles 4-6 years of bottle age.Jeb Dunnuck | 97+ JDThe 2017 Maya is not only gorgeous, it also appears to have handled the rigors of the growing season more successfully than the others. Ripe red cherry and plum fruit, blood orange, pomegranate, mint and spice all build as this racy, sumptuous wine shows off its considerable allure. Cabernet Sauvignon and Cabernet Franc are just magic here.Antonio Galloni | 96 AGTiny production from the eastern hills of Oakville. If you love Bordeaux wines it’s such a treat to taste a blend of just Cabernet Sauvignon and Cabernet Franc, something that you rarely see in the Médoc. It works extremely well, with an aromatic kick of raspberry leaf and violet flowers but the key to the body is coffee, bilberry, rosemary, mulberry and cloves. Great acidity set against power and concentration. The savoury edge that makes Cabernet such a delicious food-friendly wine is here, and is extremely elegant and refined but with a punch and undertow. Good stuff, with long ageing potential. 75% new oak. Drinking Window 2022 - 2042.Decanter | 95 DECThe plum and chocolate, as well as hazelnut and dried-flower character is prevalent here. It’s full-bodied, yet very refined with lovely, polished tannins and a long, crisp finish. Balanced and focused. Drink or hold.James Suckling | 95 JSSolidly built, with ganache, plum, fig paste, smoldering tobacco and loam notes rolled together, ending with a muscular feel on the dark finish. Reveals a strong tug of terroir. Will need some time to stretch out fully. Cabernet Sauvignon and Cabernet Franc. Best from 2022 through 2035. 800 cases made.Wine Spectator | 94 WS

Absolutely compelling, this arresting wine opens with classic Nebbiolo aromas of rose petal, camphor, star anise and wild berries. Structured but also smooth as silk, the firm yet elegant palate features ripe Marasca cherry, blood orange, licorice and white pepper framed in tightly woven, ultrarefined tannins. Fresh acidity keeps it well-balanced while a saline note lingers on the long finish. Drink 2027–2042.Wine Enthusiast | 99 WEThe charm of Vignarionda is its ability to express the austere character of Serralunga alongside stunning finesse. Giovanni Rossi, with his Ester Canale selection, is one of the vineyard’s best examples. Very pale ruby in colour (no garnet here!), it has restrained notes of rhubarb flavoured boiled sweets and earthy strawberry, with whiffs of cypress and rose petal . Firm, concentrated but polished, bracing acidity is followed by savoury strawberry and citrus flavours, with an amazing depth of watermelon rind, rhubarb root and liquorice. A sleek wine built to last. Drinking Window 2021 - 2040.Decanter | 97 DECThe core of cherry flavor runs deep in this intense red, along with notes of eucalyptus, licorice, iron and a hint of flowers. Retreats into a compact stance, with resonant tannins, yet there is an overall finesse and gracefulness that cannot be denied. Best from 2025 through 2047. 250 cases made, 25 cases imported.Wine Spectator | 95 WSThe 2017 Barolo Vigna Rionda comes across as a bit monolithic and closed, as if the aromas and flavors are not fully developed. Firm, edgy tannins suggest these vines may have suffered under the stressful conditions of the warm, dry growing season.Antonio Galloni | 92 AG

The 2017 Griotte-Chambertin from the Ponsots is excellent and very much cut from the same stylistic cloth as it was back during Laurent’s time at the helm of Domaine Ponsot in Morey. The ripe and very expressive nose wafts from the glass in a mix of sappy black cherries, black plums, dark chocolate, chalky soil tones, grilled meats, mustard seed and a bit of beetroot in the upper register. On the palate the wine is deep, full-bodied, precise and impressively mineral in personality, with a sappy core, ripe tannins and fine balance and grip on the long, tangy and complex finish. A superb Ponsot Griotte! (Drink between 2027-2075)John Gilman | 95 JGAn elegant and admirably pure nose offers up notes of red cherry, spice, violet and lavender along with hints of earth and forest floor. The supple and almost delicate flavors exude a subtle minerality on the delicious if mildly short finish that once again flirts with dryness. Like the Chambertin, the balance isn’t quite correctly dialed in but my predicted range offers the benefit of the doubt that it will. (Drink starting 2029)Burghound | 90-92 BH

A fist of late summer cherries, raspberry and bilberry fruits set out their stall, all with the juicy character that confirms, even in a hot vintage like 2017, Opus can deliver balance and sculpted elegance. Beautiful grip, creamy texture with a strikingly powerful tannic frame. As the wine stays in the glass the floral aromatics begin to bloom up. A brilliant Opus. 20 days maceration - around half what it would have been a decade ago. 54% native yeast, as part of their native yeast project. 5% Merlot and 1% Malbec complete the blend. Harvest spread out over September 5 to October 8, just before the fires, by which time they had less than 10% of the fruit still out on the vines. 3.7pH. Drinking Window 2023 - 2045.Decanter | 96 DECOpus One had picked 91% of their fruit before the fires started in 2017, and only two lots were eliminated from consideration. The 2017 Opus One, bottled in July 2019, is a blend of 81% Cabernet Sauvignon, 8.5% Petit Verdot, 5% Cabernet Franc, 4.5% Merlot and 1% Malbec. Medium to deep garnet-purple colored, it slowly grows on the nose, revealing compelling notes of baked black cherries, mulberries, black raspberries, warm cassis and blackberry pie with nuances of spice cake, yeast extract, tapenade, licorice and dusty soil with a waft of wild sage. Medium-bodied, the palate has a lively skip in its step, featuring bags of juicy raspberry and cassis-laced fruit and a refreshing line, supported by ripe, plush tannins, finishing long and graceful.Robert Parker Wine Advocate | 95 RPA remarkable wine for the year, the 2017 Opus One is a dense, full-throttle beauty. Plush fruit and soft, silky contours give the 2017 its racy personality. Exotic, beautifully perfumed and impeccable in its balance, Opus One is one of the most complete wines of the vintage. In 2017, Opus One has a distinctly red-toned fruit profile that distinguishes it from the surrounding vintages.Antonio Galloni | 95+ AGLots of currant and floral notes on the nose. Hints of mint and spice. Medium-to full-bodied, round and savory with creamy, juicy tannins. Hints of citrus underneath. Bright, fresh and delicious. Drink or hold.James Suckling | 95 JSThis features currant and plum fruit, with tobacco, loam and singed savory notes, maintaining range and driving through the finish. The structure is fine-grained, delivering a lingering hint of acidity. A more subtle expression of Cabernet. Cabernet Sauvignon, Petit Verdot, Merlot, Cabernet Franc and Malbec. Best from 2022 through 2036. 27,800 cases made.Wine Spectator | 93 WS

The 2018 Chapelle-Chambertin Grand Cru shows some clever use of stem, quite focused and well-defined, wonderful Pinoté here, very fragrant and floral. The palate is medium-bodied with crisp, slightly chalky tannins, fresh and quite saline with a vibrant, animated finish that has impressive sapidity for the vintage. There is a beguiling sense of completeness here. Tasted blind at the Burgfest 2018 red tasting.Vinous Media | 96 VMFrom holdings located exclusively in lieu-dit En la Chapelle, Trapet’s 2018 Chapelle-Chambertin Grand Cru offers up an inviting bouquet of cassis, plums, dark chocolate and pungent spices, framed by a deft touch of toasty new oak. Medium to full-bodied, it’s deep, layered and fine-boned, built around elegantly chalky tannins that are cloaked in a lively core of fruit.Robert Parker Wine Advocate | 93-95+ RP(Chapelle-Chambertin- Domaine Trapet Père et Fils) Chapelle-Chambertin is quite a warm terroir, so I wondered how it would turn out in the torrid summer of 2018, but Jean-Louis picked this very early and the alcohol comes in at a quite classic 13.5 percent this year. The wine is ripe and powerful in personality, albeit, still with that characteristic Chapelle elegance, as it wafts from the glass in a gorgeous blend of plums, black cherries, grilled meats, cigar wrapper, chocolate, an excellent base of soil, vanillin oak and a distinct topnote of fresh nutmeg. On the palate the wine is pure, full-bodied and rock solid at the core, with firm, ripe and seamless tannins, excellent focus and grip and a very long, nascently complex and classic finish. This is outstanding. (Drink between 2030-2080)John Gilman | 95 JG(Domaine Trapet Pere & Fils Chapelle-Chambertin Grand Cru Red) A deft application of wood sets off riper aromas of poached plum and black cherry liqueur that display a plenitude of floral and discreet spice elements. The relatively big-bodied flavors are rich to the point of opulence while possessing a caressing texture, all wrapped in a very firm and impressively long finale. I like the balance as the firm tannins are already well-integrated. Lovely stuff. (Drink starting 2035)Burghound | 94 BH

The 2018 Latricières-Chambertin Grand Cru is more subdued on the nose than Faiveley’s Mazis-Chambertin: scents of baked cherry, bergamot, wild strawberry and quite pronounced sous-bois aromas. The palate is medium-bodied with finely chiselled tannins, taut and linear. Some new oak momentarily just impedes the finish that detracts from the terroir expression, but it does cohere wonderfully in the glass. Tasted blind at the Burgfest 2018 red tasting.Vinous Media | 97 VMThe 2018 Latricières-Chambertin Grand Cru is a magical wine in the making, and readers might think of it as a more elegant, structurally refined version of Trapet’s 1999 Latricières. Wafting from the glass with notes of cherries, cassis, dark chocolate, coniferous forest floor and rose petals, it’s full-bodied, velvety and layered, with an incisive spine of acidity, lively acids and terrific concentration, concluding with a long, resonant finish. This is worth a special effort to seek out.Robert Parker Wine Advocate | 94-96 RP(Latricières-Chambertin- Domaine Trapet Père et Fils) The 2018 Latricières-Chambertin from Domaine Trapet is another brilliant example of the vintage. As the microclimate here is cooler than in Chapelle, the wine is a tad less powerful in personality out of the blocks and is an absolute classic in the making. The nose is deep, pure and very precise, offering up scents of sweet dark berries, black cherries, meaty tones, a great base of dark soil tones, woodsmoke, espresso and vanillin oak. On the palate the wine is full-bodied, soil-driven and shows off stunning mid-palate depth, with lovely focus and nascent complexity, suave, buried tannins and outstanding length and grip on the perfectly balanced finish. A gorgeous vintage of the Trapet family’s Latricières. (Drink between 2030-2080)John Gilman | 95+ JGJean-Louis Trapet’s 0.78ha parcel runs up the slope from the top to the bottom of the Grand Cru and was planted in two stages in 1937 and 1946. Exhibiting the freshness of the site, especially welcome in a vintage like 2018, this has appealing notes of clove and ginger spice, fine-grained 40% new oak, textured tannins, sweet raspberry fruit and a refreshing finish. Drinking Window 2022 - 2030.Decanter | 95 DEC(Domaine Trapet Pere & Fils Latricières-Chambertin Grand Cru Red) This too presents a deft touch of wood on the slightly cooler and even more floral-infused aromas of wild dark berries, anise, tea and forest floor. There is slightly better energy and certainly much more minerality on the dusty, youthfully austere and sneaky long finish. As one would reasonably expect given the natural coolness of Latricières, this is less marked by the heat of the 2018 vintage. This too is really quite lovely and harmonious. (Drink starting 2035)Burghound | 94 BH

Another candidate for perfection, the 2018 Cote Rotie La Landonne has more of everything. More spice, more florals, more dark fruit, more concentration, more length—you get the idea. Violets accent black cherries in this full-bodied wine, which must be the easiest (98 - 100) rating I’ve ever given.Robert Parker Wine Advocate | 98-100 RPThe 2018 Côte Rôtie La Landonne is another wine that’s going to be up at the top of the scale, and all three of these 2018s will be candidates for perfection. Always the biggest, richest wine of the three flagships, it’s inky hued and has a primordial nose of blackberries, cassis, and currants fruits as well as huge ground pepper, cured meats, espresso, and underbrush. As Landonne as Landonne gets, it’s full-bodied, has a dense, powerful mid-palate, masses of tannins, and is going to be just about immortal.Jeb Dunnuck | 98-100 JDAromas of ripe dark fruits, exotic flowers, smoked meat and olive paste pick up intense spice and pipe tobacco notes as the wine opens up. Stains the palate with concentrated black currant, bitter cherry, candied violet and dark chocolate flavors that are energized by building spice and mineral flourishes. Plays richness off energy with a deft hand and finishes extremely long and precise, delivering steadily mounting tannins and resonating floral and mineral notes.Vinous Media | 96-98 VMThis is very full-bodied, dense, firm and muscular. There is an extremely deep weave of tannins that are massy and ripe alongside acidity that’s just on the low side. This La Landonne is never destemmed, and in 2018 the stems had lignified, which has resulted in slightly less pepper and herbal notes, but still displays black olive and bay leaf. A thunderous wine with exceptional length. From the northern part of this lieu-dit, planted in 1975 to commemorate the birth of Philippe Guigal. At the beginning of its 42 months in new French oak barriques. Drinking Window 2029 - 2045.Decanter | 95 DEC

Like the 2017, Guigal’s 2018 Cote Rotie La Mouline boasts incredible aromatics, with highs ranging from violets and peppery spice to ripe blueberries and raspberries. The oak is in the background, supporting the supple fruit. Full-bodied, lush and silky, La Mouline seems to have it all in 2018.Robert Parker Wine Advocate | 98-100 RPScheduled to be bottled early in 2022, the 2018 Côte Rôtie La Mouline is a blockbuster of a wine offering full-bodied aromas and flavors of black raspberries, cassis, spring flowers, espresso, and violets. Coming from a steep, terraced, warmer terroir and fermented with 10% Viognier, it’s always the sexiest, more exotic, and seamless, as well as approachable, of the flagship releases. The 2018 will unquestionably pure a smile on your face as soon as it’s released, but it will ideally be given 7-8 years of bottle age and drunk over the following 30+ years.Jeb Dunnuck | 97-100 JDExpansive aromas of ripe red and blue fruits, potpourri, incense and smoky minerals pick up an exotic nuance as the wine opens up. Broad and seamless on the palate, displaying sharp delineation to the sappy, mineral-inflected black raspberry, boysenberry, candied violet and spicecake flavors. Shows a distinctly suave character and finishes extremely long and appealingly sweet, with discreet tannins framing lingering blue fruit liqueur and floral notes.Vinous Media | 96-98 VM

Tasting like the 2015, yet with perhaps slightly more elegance, the 2018 Côte Rôtie La Turque reveals a saturated purple color as well as blockbuster notes of crème de cassis, white flowers, candle wax, graphite, and spiced meats. It’s a huge, full-bodied, blockbuster styled effort as well as another magical wine in the making.Jeb Dunnuck | 98-100 JDDark violet. Deeply perfumed black and blue fruit aromas, along with suggestions of Moroccan spices, potpourri, olive and smoky minerals. Densely packed cassis, bitter cherry and violet pastille flavors show excellent definition and are underscored by a vein of juicy acidity. The mineral and floral notes repeat on a wonderfully long and subtly chewy finish that’s shaped by dusty, steadily building tannins.Vinous Media | 97 VMShut down tight on this occasion, the dark, impenetrable 2018 Cote Rotie La Turque is clearly dense and packed with potential. Cedary notes, dark, concentrated fruit, potent tannins and a long, dusty finish suggest plenty of upside for the patient.Robert Parker Wine Advocate | 94-96+ RP

Although it emerges from a similar terroir and the same winemaking team, the 2018 Château La Mission Haut-Brion is a dramatically different wine than the Haut-Brion and has a more concentrated, dense, powerful style that is all potential at this point. Dense purple-hued, with lots of crème de cassis, black cherries, smoked meats, lead pencil, graphite, and crushed stone aromatics, it hits the palate with full-bodied richness, a concentrated mid-palate, masses of ripe tannins, integrated acidity, and one hell of a finish. This blockbuster, backward, monster of a La Mission Haut-Brion needs to be forgotten for a good decade (or more) but is going to be just about immortal.Jeb Dunnuck | 100 JDThe 2018 La Mission Haut-Brion is a blend of 53.5% Merlot, 42.9% Cabernet Sauvignon and 3.6% Cabernet Franc. Deep garnet-purple colored, it emerges from the glass with a first wave of stewed black and red plums, mulberries and black raspberries scents, followed by pronounced notions of warm cassis, clove oil, violets and chocolate box, with hints of cast-iron pan, pencil lead and forest floor coming through after a few minutes. The medium to full-bodied palate shimmers with energy, delivering layers of red and black fruits with earthy and mineral sparks and a texture so satiny you need to remember to look for it, finishing with amazing vibrancy. This is so wonderfully evocative and singular, and yet it feels like its holding something back. It makes for an impressive glass right now, but give it a good 5 years in bottle to allow further nuances to emerge and expect it to seriously reward those who can wait a good 12-15 years, when it should really hit its stride.Robert Parker Wine Advocate | 99 RPEnticing aromas of currant, crushed stone, blueberry, lead pencil, iodine and graphite follow through to a full body with round, chewy tannins that are polished and powerful, yet balanced and beautiful. In the end, the tannins are compact and tight at the finish. But you want to drink it. Try after 2027, when it will open.James Suckling | 98 JSWell-structured and shot through with a savoury black fruit and charcoal character alongside fine tannins that slowly but surely build through the palate. Needs time to settle; no need to approach for another decade as these are big shoulders with liquorice root and olive paste. A yield of 43.5hl/ha, 53.1% grand vin. Harvested 10 September to 2 October. 1% Petit Verdot completes the blend. IPT 75.8. The 3.76pH is the highest since 1989. Drinking Window 2022 - 2040.Decanter | 97 DECThe 2018 La Mission Haut-Brion was double decanted and assessed after two hours, and the over the following 24 hours compared directly with – what else? – Haut-Brion. They were initially poured blind. This has retained a very perfumed and hedonistic bouquet of black fruit and pressed violets, and less of the graphite that I picked up out of barrel; touches of ash/fireside hearth develop with time. The palate is medium-bodied with fine-boned tannins, and quite structured, more so than the Haut-Brion. There is a brightness here that I really like. Vivid, animated and brimming with energy and still incredibly persistent on the finish. A fabulous La Mission Haut-Brion that deserves several years in bottle, and though I would not rank it alongside, say, the 1955 or 1989, it is a magnificent Pessac-Léognan.Vinous Media | 97 VMWhile the wine is certainly structured, it has all the finesse and elegance that is associated with this estate. Beautiful berry flavors are packed with acidity but supported by generous tannins. This is impressive and obviously will age well.Wine Enthusiast | 96 WETightly packed, with its core of steeped blackberry, black currant preserve and plum paste notes bristling to emerge fully but held in check for now by a swath of tar, warmed licorice and sweet tobacco. There’s a great tug of earth through the finish but the fruit keeps the upper hand, even while closed, thanks to its finishing kick. Merlot, Cabernet Sauvignon and Cabernet Franc. Best from 2025 through 2040.Wine Spectator | 96 WS

Extremely perfumed and floral with lavender, lilacs and violets to the sweet, ripe berries, such as blackberries and blackcurrants. Some slate and graphite, too. It’s full-bodied, yet ever so balanced and refined, with super fine tannins that last for minutes. Fresh herbs, such as bay leaf and lemon grass highlight the dark fruit. The quality of tannin is exquisite with wonderful polish and refinement. Lasts for minutes. So wonderful to taste now, but better after 2026.James Suckling | 99 JSPower and concentration from the start but with a lovely vein of cool blue fruits and an invigoratingly fresh core. Dark chocolate, coffee, blueberries and pomegranate combine to give a seductive nose and follow through on the palate with an immediate burst of juicy acidity and plush tannins. Layered and nuanced, the texture is striking, elegant and precise with juice that his the side of the mouth supported by oak spice that gently frames the overall feeling giving balance. Abundant in a sense but also reigned in making you want another glass straight away. 80% wild yeast fermentation for the first time as of the 2018 vintage. Drinking Window 2024 - 2040.Decanter | 98 DECVery deep garnet-purple in color, the 2018 Opus One soars out of the glass with bright, bold boysenberries, warm cassis and ripe, juicy black plums notes, plus emerging nuances of lilacs, oolong tea, cinnamon stick, tilled soil and black truffles. Medium to full-bodied, the palate is packed with tightly wound layers of crunchy black fruits, supported by firm, grainy tannins and fantastic freshness, finishing with lifted fruitiness and on a lingering mineral note.Robert Parker Wine Advocate | 98 RPThe 2018 Opus One is a blend of 84% Cabernet Sauvignon, 6% Petit Verdot, and the rest Merlot and Cabernet Franc. This deep purple-hued effort leans to lively, fresher side of the vintage but has a brilliant, utterly classic style in its crème de cassis and blue-tinged fruit as well as notes of lead pencil, candied violets, damp earth, and chocolate-like nuances. With a Pomerol-like elegance and purity, it's medium to full-bodied and has wonderful tannins, flawless balance, and a great finish. It plays in the finesse-driven end of the spectrum yet is concentrated and seamless, with serious length. It offers pleasure today but should benefit from 4-5 years in the cellar, and my money is on it evolving for 30 years or more.Jeb Dunnuck | 97 JDThe 2018 Opus One is absolutely exquisite. Bright red berry fruit, crushed flowers, mint and spice are all finely cut. The 2018 impresses with its energy and focus. It's a gorgeous wine, and is also showing especially well today, with all of the potential I first saw in barrel very much on display. Bright acids linger on the persistent finish. The 2018 is supremely elegant.Antonio Galloni | 96 AGThe fruit is decidedly restrained in style, without the vivid punch typical of the vintage, but the gently mulled currant, cherry and bitter plum flavors are well-delineated and persistent, while notable savory, thyme and tobacco leaf notes play a prominent role alongside. There's a racy beam of acidity piercing through it all and a lingering iron note on the finish. An excellent example of the style. Cabernet Sauvignon, Petit Verdot, Merlot, Cabernet Franc and Malbec. Drink now through 2036. 32,400 cases made.Wine Spectator | 94 WS

One of the wines of the vintage is the 2018 Château Pavie, and Gérard Perse continues to produce one of the greatest wines in the world, in just about every vintage. Based on 60% Merlot, 22% Cabernet Franc and 18% Cabernet Sauvignon, the 2018 shows the slightly more restrained style of the estate today yet still brings classic Pavie richness, depth, and grandeur. Revealing a deep purple color as well as a sensational bouquet of crème de cassis, damp earth, tobacco, chalk, and lead pencil shavings, it hits the palate with full-bodied richness, incredible purity, a dense, concentrated mid-palate, and a liqueur of rocks-like sense of minerality on the blockbuster finish. There’s a backward, inward style here that actually reminds me of the 2000. This is another magical, probably immortal wine from this terroir that marries power with elegance perfectly. Don’t miss it!Jeb Dunnuck | 100 JDImpressive aromas of pure, crushed blackberries and brambleberries with red and black licorice and black olives, as well as incense, following through to a full body with round, creamy tannins and lots of fruit. Yet, it’s tight and reserved at the finish. Needs three or four years to open and start showing its true character. Powerful and linear. Cellar-bound. Try after 2026.James Suckling | 99 JSThe 2018 Pavie is a blend of 60% Merlot, 22% Cabernet Franc and 18% Cabernet Sauvignon. The wine has a 3.58 pH and 14.48% alcohol. Very deep garnet-purple in color, it bursts from the glass with a fabulously expressive nose of crème de cassis, baked plums and blueberry preserves, leading to an impressive array of nuances, featuring notions of dark chocolate, camphor, licorice, rose petals and fertile loam, plus hints of crushed rocks and iron ore. The rich, full-bodied palate offers layer upon layer of opulent black and blue fruits with loads of exotic spice sparks and pretty floral and mineral accents, supported by firm, super plush tannins and remarkable tension, finishing with epic length and depth. This could only be Pavie. It makes for a seductively stylish glass now, but patience will be rewarded if it is afforded 5-7 years in bottle, at least, then drink it over the next 30+ years.Robert Parker Wine Advocate | 99 RPThis is packed with raspberry, plum and boysenberry compote flavors that sail through thanks to the unencumbered feel provided by the polished structure. Fine chalky threads curl throughout as this opens in the glass, with flamboyant flashes of apple wood, anise and violet emerging through the finish. Youthfully dense, but everything is in proportion. Merlot, Cabernet Franc and Cabernet Sauvignon. Best from 2025 through 2040.Wine Spectator | 98 WSPavie is positively striking in 2018. Rich and sumptuous to the core, the 2017 possesses stunning depth and impeccable overall balance. Dark cherry, mocha, plum, spice, new leather and licorice all build as the 2018 shows its allure. Silky, polished tannins round out the finish. This is a stellar showing from the Perse family. The 2018 is absolutely gorgeous.Antonio Galloni | 97 AGNot so long ago, Pavie would have rejoiced in the massive tannic and alcohol potential of this vintage, but they really have done a great job practicing restraint. It doesn’t sacrifice Pavie’s power but of all the wines in this particular lineup it’s the one that carries the weight of the vintage the best, building power by stealth rather than grabbing it from you. This is great quality, with inky depths to the black fruits, accompanied by liquorice and chocolate, and the beautiful salty lick on the finish really completes the picture - your tongue just licks the wall and it’s highly enjoyable! Harvest began on 26 September, later than some in the appellation, with a 38hl/ha yield. Although extraction was kept gentle, with the grapes given a week-long cold soak before fermentation at no more than 28°C, then a five-week maceration (longer than some, but these guys used to do eight weeks or more!), they have achieved a high tannin count of 97IPT and 3.58pH. Drinking Window 2028 - 2042.Decanter | 96 DEC

The 2018 Il Caberlot is a stunning wine. It’s not the most immediate nor explosive Caberlot, but it is such a tremendous example of this wine. The bouquet alone is mesmerizing. Crushed herbs, rose petal, mint, blood orange, incense and sweet pipe tobacco all build in the glass. Imagine Cheval Blanc, but with a good dose of Tuscan sun. Readers who can find the 2018 should not hesitate, as it is magical. I imagine it will be even better in the commercial magnums than this 750ml tasting sample.Antonio Galloni | 100 AG(Il Caberlot “Trentesimo”- Podere Il Carnasciale) The 2018 is the thirtieth vintage of Il Caberlot ever produced by Podere Il Carnasciale, so the Rogosky family has naturally noted this on the label with the “Trentesimo” moniker to mark the occasion. I have to also note my satisfaction at receiving a sample of this wine in a regular-sized bottle (remember that Il Caberlot is only commercialized in magnums), with the label dutifully reporting it as a “demi-magnum”. The wine is an absolute classic in the making, offering up a pure and complex nose of cassis, dark berries, a touch of Tuscan herb tones, Cuban cigar wrapper, a beautiful base of soil tones and a deft framing of cedary new oak. On the palate the wine is pure, refined and full-bodied, with a fine core of black fruit, lovely soil inflection, ripe, buried tannins and a long, superbly balanced and seamless finish. I love the sense of grace here, as the wine comes in at 13.5 percent octane and shows a beautiful synthesis of perfectly ripe fruit and classical aesthetic sensibilities. What a wine to mark the thirtieth anniversary vintage of Il Caberlot! (Drink between 2032-2080)John Gilman | 96 JGCompelling aromas of truffle, violet, raspberry and cherry draw you in, while the supple texture and vibrant structure hold your attention. Balanced and open, this red is appealing from beginning to end. Caberlot. Drink now through 2029. 800 cases made, 120 cases imported. Wine Spectator | 94 WSImpressive aromas of sage, mint and currants follow through to a full body with round, fine tannins that are nicely integrated into the wine. Fresh and vivid finish. Very balanced and attractive. Drink in 2023 and onwards, but already very attractive.James Suckling | 94 JS

Sweet and succulent aromas of tangerines, freshly cut ripe strawberries, cherries and flowers follow through to a full-bodied palate with sleek and dense tannins that run the length of the wine and then fan out into a dense, vivid finish of fruit. It’s chewy and seriously structured with finesse and energy. Silky texture. This needs at least four or five years to come together and open. Try after 2027.James Suckling | 98 JS

(Domaine du Clos Frantin (Nuits St. Georges) - Domaines Albert Bichot Chambertin Grand Cru Red) Here too there is enough wood to mention though not enough to be especially intrusive on the equally good and restrained nose that grudgingly offers up notes of red and dark cherry, sauvage, cool earth and a whiff of game. There is excellent intensity to the dense, powerful and muscular large-scaled flavors that exude an abundance of minerality on the austere, backward and sneaky long finish. This too needs to develop better depth, but the apogee of this wine is so far into the future that more is all but guaranteed to emerge with time. (Drink starting 2039).Burghound | 91-94 BHFrom 0.17 hectares of vine worked by horse and including a large proportion of whole bunch, the 2019 Chambertin Grand Cru has a fragrant bouquet of pure dark cherry, boysenberry, crushed stone and pressed violet aromas. It reminds me of a Clos de la Roche in some ways. The palate is well balanced with fine and quite sturdy tannins. It does not possess the sophistication of the preceding Grands-Echézeaux, but there is good energy on the finish. Very fine. Vinous Media | 91-93 VM

Here too there is plenty of petrol character to the cool and nicely layered nose of ripe yellow orchard fruit, resin and rosemary oil. The attractively textured, rich and solidly concentrated medium weight flavors exude a subtle minerality while offering outstanding complexity on the sappy, balanced and sneaky long finish. If you allow this to warm up a touch of warmth slowly emerges but it’s a non-issue if the proper serving temperature is maintained.Burghound | 93 BH

The 2019 Barolo Sperss is rich with dark mineral earth, black cherry, and Earl Grey tea. Long and mouthwatering, it has a powerful structure while retaining finesse. It is fantastically balanced, with gripping tannins, fresh acidity, and notes of forested earth and ripe red berries. A wine for the long haul, this is another great and noble wine to drink over the coming three decades.Jeb Dunnuck | 99 JDThe 2019 Sperss is drop-dead gorgeous. Expressing the captivating combination of firm structure and understated finesse that defines the best Barolos from Serralunga, it opens with aromas of underbrush, forest berry, sun-warmed hay and botanical herb. Linear and focused, the vibrant, savory palate delivers red cherry, blood orange and licorice punctuated with saline mineral notes. It has incredible energy and will age beautifully. Drink 2029–2049. Abv: 14.5% Kerin O’Keefe | 99 KOVery well integrated tannins that spread across the palate and give tension and form to the wine. Medium to full body. Chewy and juicy. Needs time to soften. Better after 2028.James Suckling | 96 JS

For the first time, Maxime Chuerlin decided to use stems in his crown jewel, the 2019 Grands Echézeaux Grand Cru, settling on 25% whole bunch for this year. This was an astute decision, because it lends freshness and more complexity to the bouquet of blackberry, undergrowth, tobacco and crushed limestone aromas. The palate is medium-bodied with fine tannins, hints of peppermint behind the black fruit and touches of white pepper and sage toward a finish that fans out wonderfully. A slam-dunk for Maxime Churlin. Five barrels produced, matured entirely in new oak.Vinous Media | 96-98 VM(Domaine Georges Noëllat Echézeaux Grand Cru Red) An even riper nose features notes of mocha, roasted plum, baked cherry and a lovely range of spice elements. There is a bit more vibrancy to the broad-shouldered flavors that culminate in a dusty, palate coating and slightly firmer finale. This could use better depth, but the underlying material seems sufficiently strong to provide it in time. (Drink starting 2031)Burghound | 91-93 BH

The 2019 Matarocchio, the estate’s pure Cabernet Franc, is off the charts. What a wine! A generally benign growing season with moderate rain and heat, plus a newfound emphasis on finesse, produced a silky, racy Matarocchio that reaches a new level of intensity and nuance, with less of the weight of early editions. Red fleshed fruit, blood orange, spice, menthol and espresso all soar out of the glass. Aromatically intense and beautifully layered, the 2019 Matarocchio is a total stunner.Vinous Media | 98 VMThis iconic Guado al Tasso wine is now part of the Bolgheri Superiore appellation. The previous vintage was not produced and we now jump forward to the beautiful 2019 Bolgheri Superiore Matarocchio that should hit the market in 2023. This pure expression of Cabernet Franc paints the palate with black fruit, baker’s chocolate, pressed rose and fragrant mint. There is plenty of crushed stone and pencil shaving as well. Cabernet Franc is a comfortable protagonist, and the wine delivers power, intensity and depth over an elegant, full-bodied mouthfeel.Robert Parker Wine Advocate | 97 RPSo much dried herb, grilled pepper and currant on the nose. Mocha, too. Full-bodied with firm, fine and chewy tannins. Delicious, with wonderful varietal character. Bright acidity. 100% cabernet franc. Drink after 2023.James Suckling | 94 JS