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Corinne Perchaud Chablis 1er Cru Fourchaume is made from 100 percent Chardonnay

Elegant citrus aromas. Concentrated and finessed, combining flavors of dried fruit with slight hints of woody notes. Perfect balance between body and acidity, long and persistent finish. This one is drinking great now, but as with all exceptional Chablis, it is possible to pay it down for years to come.

Made from 35 year old vines. The owners take great care to produce exceptional Chablis wine by keeping the lively Chardonnay fruit and the unique mineral quality imparted by the Kimmeridgian soil, the fruity acidity and bouquet in perfect balance. The grapes are harvested by hand and gently pressed in a horizontal pressoir to ensure the fullest extraction and range of flavors and aromas.

Pair with Scallops Jacques cream, roast veal with oyster mushrooms.

Corinne Perchaud Chablis Premier Cru Vaucoupin is 100 percent Chardonnay. 

The vineyard The plots are on the Vaucoupin Chichée village. They are very steep and facing south, their average age is 40 years. The total area is 1.45 hectares. The vines are planted on soil Kimmeridgian marl consisting clay and limestone with dominant clay. Winemaking After a slight settling, the juice is put in to achieve its fermentation tank alcoholic and malolactic. It follows a long aging on lees to bring a maximum of complexity of aromas and flavors. If necessary, we make a collage to bentonite to remove proteins and a passing cold which eliminates tartar crystals. Then we perform a tangential filtration is the filtration method most friendly to wine.

The wine will be bottled 16 months after harvest. The relatively high temperatures at the end of winter allowed an early bud vines in early March. With a hot, dry spring flower took place in good conditions. In July, a hailstorm located did some damage to our Fourchaume plot. July and early August, rainy and stormy brought the water needed for the vineyards. The dry and sunny weather of the second half of August brought the grapes to maturity. The harvest began on September 2 under clement skies.

Pairs well with seafood, shellfish.

If you look closely, you will notice the devil is in the details. The skull label is inspired by the ever-mysterious goat eyes, which are capable of seeing and sensing two things at once. The art conveys the double meaning behind the devil inside. The hieroglyphs tell their own detailed story within the goat’s skull.  What do you see?

Maurice Ecard Savigny Beaune 1er Cru Narbantons is made from 100 percent Pinot Noir

Reduced yields from severe springtime pruning, fully mature harvest and manual selection and sorting.  Vinification involves partial destemming, classic fermentation, pigeage, racking of the gross lees.

The wine offers black cherry fruits on the nose. Rich and full bodied with a beautiful texture. Flavorful.

Principal El Principal Cabernet Sauvignon is a blend of 90% Cabernet Sauvignon, 7% Petit Verdot and 3% Syrah originating from old, ungrafted vines. Deep, intense ruby red, black fruit and cassis aromas, well-integrated woody notes, great structure and balance. Ripe and present tannins, elegant and sophisticated in the mouth, a pure expression of the terroir.

Denomination of Origin: Maipo Andes Valley
Vineyard altitude: 800 meters above sea level
Soil: Alluvial origin, Clay loam.
Climate: Sub humid Mediterranean with big influence of the Andes Mountains.
Thermal oscillation: Between 18º and 22ºC.
Viticulture system: Espalier
Pruning: Double Guyot
Yield 4.500 kg/ha
Cool maceration (8°C): 6 days.
Alcoholic fermentation: 6 days.
Post fermentative maceration: 16 days.
Barrel aging: 20 months, new French oak
Bottling: February 2016
Bottle aging: Minimum 2 year in the bottle before release to the market.

pH: 3.46
Total Acidity: 5.9 g/L
RS: 2 g/L

Reviews:

- Descorchados (November 2017), 95 pts

"This complex cuvée of mostly Cabernet Sauvignon with 7% Petit Verdot and 3% Syrah from some of the highest vineyards in Pirque is built to age in bottle. Aged in 75) new wood, it’s serious, concentrated yet beautifully balanced, with very fine tannins, some aromatic mocha oak, layers of dark fruit and a backbone of acidity. 2022-30"
- Tim Atkin (Chile 2018 Special Report), 94 pts

Freemark Abbey Sycamore Cabernet Sauvignon is made from 88% Cabernet Sauvignon, 7% Merlot, and the rest Petit Verdot and Cabernet Franc.

Wine Profile: Opaque dark ruby describes the color of this Rutherford wine. Black currant and Boysenberry notes dominate the aroma, with dark chocolate truffle, cocoa powder,  Worcestershire sauce, cremini mushrooms and forest floor adding to the complexity. The oak adds the ideal amount of complexity with aromatic cedar, cinnamon and clove. The wine has great depth of black fruit flavor, with a strong expression of sweet black cherry. This full-bodied cabernet sauvignon has resolved tannins yet firm structure, with good acidity. Lovely long finish!

Primary Vineyard: Sycamore Vineyard—Rutherford (100%): Small 24-acre vineyard located about 1.2 miles south of Bosche, right up against the Mayacamas Range, this vineyard has a rich clay loam. Sycamore Vineyard produces small berries reminiscent of mountain fruit berries, with intense extract of color and flavor. The color is very dark early in the fermentation, with flavors of black currant and black berry with a forest floor complexity.

Review:

From a vineyard closer to the Mayacamas Mountains and first made in 1980, the 2016 Cabernet Sauvignon Sycamore Vineyards checks in as 88% Cabernet Sauvignon, 7% Merlot, and the rest Petit Verdot and Cabernet Franc. It spent 27 months in 66% new French. It offers more black fruits, earth, tobacco, cedar, and gravelly minerality as well as a touch more burly, masculine style on the palate. Nevertheless, it's still beautifully balanced, has considerable elegance, and a great finish.

-Jeb Dunnuck 95 Points

Deep garnet-purple colored, the 2016 Cabernet Sauvignon Sycamore Vineyards gives up powerful crème de cassis, dark chocolate-covered cherries, mulberries and baked plums scents with hints of lavender, camphor, pencil shavings and dusty soil. Medium to full-bodied, the palate is packed with rich, black fruits plus a beautiful perfumed undercurrent, framed by finely grained tannins and lovely freshness, finishing with a mineral lift. 1,989 cases were made.

-Wine Advocate 95 Points

-Wine Enthusiast 95 Points

Dark crimson in color, with deep garnet hues. A concentrated array of aromas of mulberry, blackberry and dark plum indicate the richness to come, while savory and complex notes of charcuterie, cedar, sage and five spice tease the senses. Plush and velvety on the palate, the wine has intense fruit concentration with plum, red currant, blackberry and anise flavors, yet an enchantingly elegant and refined structure. Layers of silky tannins reveal the impressive depth of the wine before giving way to an incredibly long finish.

Review:

This has a very complex nose, offering so many facets of spices and fragrance with florals and orange peel, as well as crushed stones, ripe black cherries, blackberries and dark cherries, earth, chocolate and more. The intensity and power here is very tightly held and it has a build of such precise tannins, which carry very intense and assertively ripe blackberries, dark cherries, ripe plums and blueberries. So much on offer here. This has a very bold, intense feel. Exceptional vintage. One of their finest. Try from 2028.

-James Suckling 100 Points

Henschke Mount Edelstone is made from 100 percent Shiraz. 

Deep crimson with violet hues. Fragrant, spicy aromas of black pepper, sage, bay leaf and anise are interwoven with vibrant Satsuma plum, blackberry and blueberry, and gentle tarragon and cedar notes. The palate is complex and textured with rich and concentrated flavours of mulberry, blackberry and Satsuma plum, layered with sage, black pepper and star anise. The finish is beautifully balanced, with long, velvety tannins and excellent depth.

The beautiful and historic name Mount Edelstone is a translation from the German Edelstein meaning ‘gemstone’, a reference to small yellow opals once found in the area. The Mount Edelstone vineyard was planted in 1912 by Ronald Angas, a descendant of George Fife Angas who founded The South Australian Company and played a significant part in the formation and establishment of South Australia. Unusual for its time, the vineyard was planted solely to shiraz. The ancient 500-million-year-old geology in the vineyard has given rise to soils that are deep red-brown clay-loam to clay, resulting in low yields from the dry-grown, ungrafted centenarian vines. First bottled as a single-vineyard wine in 1952 by fourth-generation Cyril Henschke; by the time Cyril purchased the vineyard from Colin Angas in 1974, Mount Edelstone was already well entrenched as one of Australia’s greatest shiraz wines. Crafted by the Henschke family for over 60 years now, Mount Edelstone is arguably the longest consecutively-produced, single-vineyard wine in Australia.

Review:

Kaleidoscopic, this glorious vintage is terroir translucent, transporting you to the vineyard with its signature aromas of dried sage, Eucalyptus olida (aka Strawberry Gum), wild mint, wattleseed, nutmeg and tinder. Soaring and super-expressive, these scents bring compelling dimension and meld exquisitely on the sweet, juicy plum and bramble palate, with its cocoa nib and earthy hints. Graceful, willowy tannins and mineral acidity make for a long, fluid, markedly perfumed finish. Irresistible already!

-Decanter 98 Points

J Lohr Signature Paso Robles Cabernet Sauvignon is made from 80% Cabernet Sauvignon 6% Cabernet Franc 6% Saint Macaire 4% Petit Verdot 4% Malbec.

J. Lohr Signature Cabernet Sauvignon was first produced to honor the 80th birthday of founder Jerry Lohr. This limited release was specially selected and blended from the exceptional 2016 vintage in Paso Robles. It is both a tribute to Jerry's pioneering efforts in the region and our red wine portfolio's ultimate expression of Cabernet Sauvignon. VINEYARDS & CELLAR Beck Vineyard, in the Creston District of Paso Robles, is a unique, high elevation site that sits at 1,700 feet above the early morning fog line. Its calcareous soils and cooling afternoon winds are perfect for growing Cabernet Sauvignon. The Cabernet from this vineyard ripens early with excellent color, purity of fruit, and phenolic maturity. Incorporation of Cabernet Franc brings freshness to the blend, while the rare Bordeaux variety, Saint Macaire, brings density and a savory character. Petit Verdot and Malbec add structure, color, and a component of bright fruit. The hand-harvested grapes were held separate at harvest and berry-sorted into six-ton open top tanks for fermentation. Maceration took place on the skins for five days, before early pressing to achieve ideal tannin extraction. Aged 19 months in 100% new French oak from coopers Nadalie and Sylvain.

Review:

Kershaw Pinot Noir Deconstructed Kogelberg Sandstone PN115 is made from 100 percent Pinot Noir. 

Only two barrels made. The inspiration for these Deconstructed Pinot Noir’s stems from my belief that the Elgin region boasts credentials that make it world-class. My mandate has been to prove that Elgin has a signature grape synonymous with the area and exhibits specific ‘terroirs’ (mesoclimates) within its demarcated boundary, reflecting regional distinctions. To fully comprehend this, it is necessary to dig deeper into the DNA that makes up our region. As such, I split Elgin into seven different sub-regions or zones whereby each zone identifies with a particular topographical or climatic nuance. Within these zones, I then selected specific vineyards and further an individual clone. This wine is from the South Western part of Elgin, in the Kogelberg biosphere. The Sandstone soils lend lightness, elegance and lift in the mid-palate, very subtle. PN115 tends to be more broad and structured but on these soils still has a lovely lift.

Tasting Notes : Light to medium cerise; intense and attractive aromas of strawberry, Bing cherry, orange peel and dark chocolate. The perfume lingers into the palate as the entry is medium-bodied, juicy, ripe and silky-textured. A pulsating acidity coated by fleshy red plums, cherry compote and tinned strawberry. Intermingled are wisps of incense, almost peat notes from an earthier wood content giving a beguiling interplay of wood and fruit. Complex with excellent concentration, the wine has a crushed velvet tannin and persistency that lingers on for many minutes.

Pair with roast duck breast with a raspberry glaze.

Kershaw Syrah Deconstructed Lake District Cartref SH22 is made from 100 percent Syrah.

The inspiration for this Syrah stems from my belief that the Elgin region has both a signature grape as well as particular terroirs within its demarcated boundary that reflect regional credentials. This Syrah was selected from a sub-region of Elgin from a specific vineyard and an individual clone.

Sourced from a single parcel in the Western part of Elgin, the 22 clone produces fuller, well-colored yet finely structured wines. They tend to be more concentrated as yields are low with more black fruit, black pepper and meaty notes. The Cartref soils, a mixture of decomposed sandstone, pebbles and quartz, add gracefulness and heighten the fruit intensity.

The grapes were handpicked under autumnal skies into small lug baskets and then manually sorted on a conveyor before the stems were removed. The destemmed berries fell onto a vibrating table in order to remove jacks and substandard berries before dropping uncrushed into a small 500kg conical hopper and forklifted into open-topped fermenters. The grapes underwent a 3-day maceration before spontaneous fermentation began. A gentle pigeage (punch-down of the cap) program was charted and the grapes remained on skins for 26 days. The wine was then racked to barrel under gravity and the remaining pomace basket-pressed. Malolactic then proceeded in barrel followed by a light sulfuring and 17-month maturation. No finings were necessary and the wine was simply racked and bottled unfiltered.

Review:

"The 2017 Kershaw Deconstructed Lake District Cartref SH22, matured 50% in new oak for 17 months, is a little more open on the nose compared to the SH9c and delivers a touch more red berry fruit, quite candied in style and suggesting strawberry pastilles. The palate is medium-bodied with a saline entry, fine definition and a mélange of red and black fruit laced with licorice toward the poised finish. Excellent.- Neal Martin"

- Antonio Galloni's Vinous (April 2021), 93 pts

Kinsella Estates Spencer Zinfandel is made from 100 percent Zinfandel. 

A complex amalgamation of tart blueberries, baked plums, warm earth, fresh black cherries, anise, pie crust, brown sugar and a slight note of sweet confectionary candy. On the palate, the wine is plush with great depth and an expansive roundness that seems to push outward with power. The complex flavor mirrors the nose, with a savory/spicy finish and a slightly sticky/resinous grip of the tannins.

Klipsun Cabernet Sauvignon Red Mountain is made from 84% Cabernet Sauvignon, 4% Merlot, 4% Malbec and 8% Syrah.

The 2017 vintage started out with a cool, wet winter, with significantly above average snowfall in eastern Washington. Red Mountain had a 24% increase in rainfall in 2017 over the 10 year average. Going into spring, the cool trend continued. As a result, bud break at Klipsun was behind the historical average and significantly behind the most recent warm vintages of 2013 2016. Bloom was also slightly delayed. Because of the cool weather, set was lighter than usual which translated into significantly less fruit in 2017.

The early part of the summer saw average temperatures followed by above average temperatures in July and August. As a result, he at accumulation was a bit above average for the season, despite the cool start. And because of the smaller than normal yield, harvest began right on schedule, perhaps even a bit early for some of the whites. In the second half of September, when Klipsun traditionally harvests all the reds, the temperatures cooled considerably, which delayed ripening. This allowed for luxurious amounts of hang time without the threat of increased sugar accumulation, stretching harvest into the first week of October. A s a result, all fruit going into the 2017 Klipsun Cabernet Sauvignon could be picked at perfect sugars levels with great fruit maturity and flavors. Overall, the quality of t he 2017 harvest is as high as the 2016. However, the style is slightly different. The 2017 wine has a firmer structure, more spice & mocha in the nose and will take a few mo re years than the 2016 to reach a perfect balance between fruit and tannin.

Review:

The 2017 Cabernet Sauvignon Red Mountain is composed of 84% Cabernet Sauvignon, 4% Merlot, 4% Malbec and 8% Syrah, which immediately emanates with aromas of dark roasted espresso bean, toasted oak, dried tobacco and dusty black fruit tones of cassis, currant and blackberries covered in dark cocoa powder. Full-bodied, generous in complexity and still tight in the mouth, the wine unpacks layers of cedar and vanilla tones with dusty purple flowers and bitter dark chocolate across the mid-palate, giving way to fine-grained tannins that will loosen with time. As the wine sits on the palate, the 100% French oak regimen is on full display for all to see. The wine lingering long and continues to evolve in the mouth, ending with a drying finish that highlights the oak and terroir. It’s still a baby, and I would keep it in the cellar for another few years before popping the cork—this will effortlessly coast for more than a decade. The 2017 vintage marks the second release of this wine, with 6,300 bottles produced. It comes from its namesake vineyard, first planted in 1984 on Red Mountain. I’m keeping my eye on this producer. I’m impressed, and even though the oak may be a bit much at the moment, it's still delicious. - Wine Advocate 94+ Points

La Grande Cuvee du Chateau Vermont Blanc is made from 70% Sauvignon Blanc and 20% Semillon and 10% Sauvignon Gris.

Traditional blend of "Grand Vin Blanc de Bordeaux", a beautiful wine vinified and matured in barrels. Fine wine, elegant and well-balanced; dominated by Sauvignon (fruitiness), with vanilla notes coming from the oak aging. This wine has beautiful structure and very long-lasting aromas and flavors, providing great aging potential.

Review:

Some passion fruit, green apple and green mango on the nose, following through to a pure but creamy palate with chalky acidity and elegant citrus and stone-fruit flavors. Drink now."

Laurent-Perrier Grand Siecle No. 26 is a blend of 58% Chardonnay, 42% Pinot Noir

 white gold in color with delicate and persistent bubbles, Grand Siecle No. 26 offers a very complex nose which mixes honeysuckle, lemon, clementine and fresh butter aromas, followed by notes of hazelnut and a touch of honey. The feel in the mouth is very delicate and fresh with candied lemon and fresh hazelnut aromas. The palate is silky and mineral with notes of honeysuckle, flaked almonds and clementine.

It pairs with high quality produce and refined dishes, including shellfish, noble fish and white meats such as Thai style langoustine tartare and fine roasted poultry.

• 3 exceptional years chosen for their complementarity among the rare Laurent‑Perrier vintages.


• A majority of Chardonnay complemented by Pinot Noir from a maximum of 11 Grands Crus out of the 319 Crus in the Champagne region.
  


• Aged for 10 years on the lees for the bottle format and a few more years for the magnum format.

Vintage in Champagne is usually synonymous with excellence for Prestige Cuvées. Contrarily, Laurent‑Perrier believes that only the art of assemblage can offer what nature can never provide, that is, the perfect year.

The expression of the perfect year is that of a great champagne wine that has long ageing potential and over time develops depth, intensity and aromatic complexity yet retains its freshness and vibrancy.

Since 1959, Grand Siècle has been revealed only 26 times in bottle format and 23 times in magnum.

The « Grand Siècle » (Great Century) is the name given to one of the most prosperous periods (17th century) in the history of France known for the capacity of man, through his works, to create what nature cannot. Louis XIVth, known as the « Sun King », by creating the « Château de Versailles » and its gardens, was the architect of this model of harmony, balance and perfection.

The symmetry and perspective of the « Jardins à la française », the capacity to grow Mediterranean fruits (especially Oranges inside the « Orangerie ») in such a Northern climate, creating the Grand Canal, the fountains and ponds with no nearby rivers are many illustrations of this ability of man to sublimate natural elements. The name of Grand Siècle was chosen for Laurent‑Perrier’s Prestige Cuvée based on this common vision to reach a perfection that Nature, on its own, cannot provide.

Review:

This is really something. Electric on the palate. The aromas are so complex with sliced fresh and dried ginger, subtle pie crust, tarte tatin and hints of nutmeg with some salted caramel. Toasted bread, too. Always subtle. The palate is full- to medium-bodied yet hemmed-in with a freshness and balance that draws you back. Savory and vibrant. It's full of energy. Spectacular. Fascinating. Symphonic blend of 2012, 2008 and 2007. 65% of the 2012, 25% of the 2008 and 10% of the 2007. Eight grand cru. Chardonnay 58% and 42% pinot noir. Disgorged February 2023. 10 years on the lees. 7g/L dosage.

-James Suckling 100 Points 

Laurent-Perrier Grand Siecle No. 26 is a blend of 58% Chardonnay, 42% Pinot Noir

 white gold in color with delicate and persistent bubbles, Grand Siecle No. 26 offers a very complex nose which mixes honeysuckle, lemon, clementine and fresh butter aromas, followed by notes of hazelnut and a touch of honey. The feel in the mouth is very delicate and fresh with candied lemon and fresh hazelnut aromas. The palate is silky and mineral with notes of honeysuckle, flaked almonds and clementine.

It pairs with high quality produce and refined dishes, including shellfish, noble fish and white meats such as Thai style langoustine tartare and fine roasted poultry.

• 3 exceptional years chosen for their complementarity among the rare Laurent‑Perrier vintages.


• A majority of Chardonnay complemented by Pinot Noir from a maximum of 11 Grands Crus out of the 319 Crus in the Champagne region.
  


• Aged for 10 years on the lees for the bottle format and a few more years for the magnum format.

Vintage in Champagne is usually synonymous with excellence for Prestige Cuvées. Contrarily, Laurent‑Perrier believes that only the art of assemblage can offer what nature can never provide, that is, the perfect year.

The expression of the perfect year is that of a great champagne wine that has long ageing potential and over time develops depth, intensity and aromatic complexity yet retains its freshness and vibrancy.

Since 1959, Grand Siècle has been revealed only 26 times in bottle format and 23 times in magnum.

The « Grand Siècle » (Great Century) is the name given to one of the most prosperous periods (17th century) in the history of France known for the capacity of man, through his works, to create what nature cannot. Louis XIVth, known as the « Sun King », by creating the « Château de Versailles » and its gardens, was the architect of this model of harmony, balance and perfection.

The symmetry and perspective of the « Jardins à la française », the capacity to grow Mediterranean fruits (especially Oranges inside the « Orangerie ») in such a Northern climate, creating the Grand Canal, the fountains and ponds with no nearby rivers are many illustrations of this ability of man to sublimate natural elements. The name of Grand Siècle was chosen for Laurent‑Perrier’s Prestige Cuvée based on this common vision to reach a perfection that Nature, on its own, cannot provide.

Review:

This is really something. Electric on the palate. The aromas are so complex with sliced fresh and dried ginger, subtle pie crust, tarte tatin and hints of nutmeg with some salted caramel. Toasted bread, too. Always subtle. The palate is full- to medium-bodied yet hemmed-in with a freshness and balance that draws you back. Savory and vibrant. It's full of energy. Spectacular. Fascinating. Symphonic blend of 2012, 2008 and 2007. 65% of the 2012, 25% of the 2008 and 10% of the 2007. Eight grand cru. Chardonnay 58% and 42% pinot noir. Disgorged February 2023. 10 years on the lees. 7g/L dosage.

-James Suckling 100 Points 

Les Gentilhommes Pouilly Fuisse Premier Cru Clos Reyssier is made from 100 percent Chardonnay.

A gentilhomme is a gentleman characterized by his delicacy, thoughtfulness, and courtesy. "Les Gentilhommes" was created by brothers Richard and Stephane Martin as brand embodying the gentleman's character combined with Burgundian know-how.
From the work in the vineyard to the vinification in barrel, they are inspired to share these noble values. Quality, authenticity and long family tradition are the foundation of these wines.

Long Shadows Chester Kidder is made from 60% Cabernet Sauvignon, 25% Syrah and 15% Petit Verdot

Allen Shoup named this wine in honor of his mother, Elizabeth Chester, and his grandmother, Maggie Kidder. He selected Long Shadows' director of winemaking and viticulture, Gilles Nicault, to craft this New World blend of Cabernet Sauvignon, Syrah and other classic Bordeaux varieties.

The 2018 Chester-Kidder Red Wine is based on 64% Cabernet Sauvignon, 28% Syrah, and the rest Petit Verdot that spent 30 months in 85% new French oak. It's another brilliant wine from this team and has vibrant plum and darker, almost blue fruits as well as spicy oak, chocolate, graphite, and scorched earth aromas and flavors. Balanced and medium to full-bodied, with a terrific sense of freshness as well as building tannins, it's going to benefit from 2-4 years of bottle age and have two decades of longevity.

-Jeb Dunnuck 94 Points

Luigi Baudana Barolo Cerretta is made from 100 percent Nebbiolo.

-Robert Parker's Wine Advocate 94 Points

Mordoree Chateauneuf-du-Pape La Reine des Bois is made from Grenache 75 %,  Mourvèdre 10%,  Syrah 10 % , Counoise 3% &  Vaccarese 2%.

This premium cuvee - whose name means "Queen of the Woods" - is from 65-year-old vines, planted on Villafranchian-era terrasses. Yield is 30 hl/ha.

Deep ruby red; opaque. Aromas of red fruits change to wooden touches of leather, black truffles and coffee. Fat, concentrated and full flavored with a very long liquoriced and fruity finish.

Pairs with red meats, sauce dishes, game animals (woodcock, wild boar) and semi mature cheeses.

Review:

"The 2019 Châteauneuf Du Pape Cuvée De La Reine des Bois is a deeper, more masculine wine with gorgeous cassis and blackberry fruits as well as graphite, licorice, crushed stone, violets, and lavender nuances. Rich, full-bodied, and incredibly concentrated, it has a brilliant sense of freshness and purity as well as length on the finish. It's going to require 4-5 years of bottle age, but this straight-up thrilling Châteauneuf du Pape will have 20-25 years of prime drinking."

- Jeb Dunnuck (November 2021), 98+ pts