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Limited editionLimited edition

Prestige Arrivals: June 10

Prestige ArrivalsPrestige Arrivals

Selosse, Guigal, Rougeard and more

Discover 86 new products in the new lottery from June 10 to 13, including five autographed limited edition cuvées to mark our 100 years. The rare "La-La-La" trilogy by Guigal is also on the list of coveted products not to be missed. Try your luck!

You didn’t win after the 1st or 2nd round?

If you didn’t get a chance to buy the products you wanted after the two draws, stay tuned. After the 2nd round, products that weren’t sold after all will be put back on sale, on a first come, first served basis.

  1. WA 95, WS 95, V 97
    Cellaring potential: 2025-2040

     

    ‘’The 2018 Ornellaia is an introvert at this stage. Medium in body, with terrific persistence and impeccable balance, the 2018 is not in any mood to show all its cards today. Hints of red berry fruit, mocha, spice, licorice and dried flowers emerge with a bit of coaxing. I won’t be surprised to see it put on weight with more time in bottle. There is certainly plenty to look forward to. Readers should expect a silky, aromatic Ornellaia in line with vintages such as 2004 that are more about finesse than raw power. This is the first time in which Merlot drives the blend in Ornellaia.’’
    www.vinous.com

  2. WA 93
    Cellaring potential: 2014-2027

     
               
    ‘’The purple-colored 2007 Mas La Plana displays notes of smoky oak, spice box, violets, black currant, and blackberry in its inviting bouquet. It opens in the glass to reveal a smooth texture, elegant personality, and enough structure to evolve for 2-3 years. Nicely proportioned and with excellent volume...’’
    www.robertparker.com

  3. ‘’Caymus has a signature style that is dark in color, with rich fruit and ripe, velvety tannins – as approachable in youth as in maturity. We farm Cabernet grapes in eight of Napa’s 16 sub-appellations, with diversification enabling us to make the best possible wine in a given year. Our Cabernet offers layered, lush aromas and flavors, including cocoa, cassis, and ripe dark berries.’’ Excerpt from the producer’s website
  4. WA 94
    Cellaring potential: 2021-2033

     
    ‘’The latest release of Selosse's NV Blanc de Blancs Grand Cru Initial was disgorged in fall 2019, and it's a blend of the 2013, 2012 and 2011 vintages. Like its V.O. counterpart based on the same vintages, it's a bit tighter knit out of the gates than last year's release, unwinding in the glass with a classy bouquet of citrus zest, crisp yellow apple, English walnuts, candied peel and subtle hints of fino sherry. Medium to full-bodied, fleshy and beautifully defined, the Initial is rounder and more demonstrative than the tensile, incisive V.O., but it will really begin to blossom with a year on cork. Sapid and penetrating, it's another brilliant Champagne from Selosse.’’
    www.robertparker.com  

  5. WA 96
    Cellaring potential: 2021-2040

     

    ‘’Disgorged in early 2020, the new release of Selosse's NV Blanc de Blancs Grand Cru V. O. (Version Originale) is especially good, wafting from the glass with notes of honey, toasted walnuts, yellow orchard fruit, white flowers, orange oil and beeswax. Medium to full-bodied, layered and concentrated, it's racy and incisive, with a pretty pinpoint mousse and a long, penetrating finish. As readers will remember, this cuvée is a blend of three vintages (2014, 2013 and 2012) from the higher-altitude, chalkier parts of Avize, Cramant and Oger, where yields are naturally around a third lower than in the parcels that produce Initial.’’
    www.robertparker.com

  6. WA 95
    Cellaring potential: 2019-2033

     

     ‘’From a bottle disgorged in December 2018, Selosse's NV Brut Rosé is based on his V.O. blend, with the addition of Pinot Noir from his friend Francis Egly. Bursting with scents of dried fruits, white cherries, beeswax and spices, the wine is full-bodied, broad and fleshy, with Pinot Noir phenolics only amplifying the chalky, mineral signature that defines the V.O.—making for a remarkably vinous, gastronomic Champagne.’’ 
    www.robertparker.com

  7. V 96
    Cellaring potential: 2020-2030

     
    ‘’The NV (2010) Extra-Brut Substance is fabulous. Anselme and Guillaume Selosse craft a Champagne that is at once opulent and vibrant in Substance, which is made from a solera-style blend that goes back to 1986. That blend of vintages over time yields a Champagne with unreal textural and flavor complexity. There's just no other wine in Champagne like it. A hint of reduction adds character to the rich, honeyed Chardonnay fruit in a Substance that hits all the right notes.’’
    www.vinous.com

  8. WA 100
    Cellaring potential: 2022-2045

     

    ‘’The 2008 Extra-Brut Millésime is soon due for release, and I'm a little afraid to fan the flames of what is sure to be insatiable demand with a laudatory review. But such reservations notwithstanding, I'm obliged to report that the wine meets and indeed surpasses the lofty expectations that Selosse's admirers will have surely have formed for it. Disgorged in January 2020, this bottle soared from the glass with scents of citrus oil, buttery pastry, candied peel, crisp orchard fruit, toasted pecans, iodine and smoke. Full-bodied, deep and concentrated, it's immensely layered and intensely vinous, with a tightly wound core, racy acids and a long, pungently saline finish. "If the 2009 is a Catholic," observes Selosse, "the 2008 is a Protestant"—though a Protestant, I'm tempted to add, who is evidently not entirely immune to the pleasures of the flesh.’’
    www.robertparker.com

  9. WA 96
    Cellaring potential: 2020-2035

     

    ‘’Disgorged in July 2017, Guillaume Selosse's NV Extra-Brut Largillier derives from grapes cultivated by Jérôme Coessens in the village of Ville-sur-Arce in the Côte des Bar, and it's a blend of the 2012 and 2013 vintages, the base wines having seen at least 36 months' élevage in barrel on their lees. Wafting from the glass with a deep and complex bouquet of ripe peach, walnuts, pears and mirabelle plum, complemented by hints of almond paste and curry, it's full-bodied, rich and multidimensional, with a layered and textural palate that's underpinned by racy acids, concluding with a saline finish. Intense and flavorful, this is a concentrated, characterful wine that I enjoyed immensely.’’
    www.robertparker.com

  10. V 96, RVF 96
    Cellaring potential: 2024-2038


    ‘’One of the standouts in this range, the 2018 Riesling Clos Windsbuhl is incredibly vivid in the glass. Time in the glass brings out myriad layers of flavor and dimension. Orange confit, crushed rocks, mint and more exotic notes all meld together in an airy, weightless wine that has so much to offer. The 2018 is at once intense but also carries itself with a real sense of grace.’’ www.vinous.com

  11. WA 95
    Cellaring potential: 2020-2028


    ‘’They have used only barrels, and in 2018 40% of the oak was new, but in the future there will be a 1,000-liter oak foudre for this. The élevage is longer—17 to 18 months—and the wine develops more. The barrels are never topped up, so it's a little more oxidative. And in this vintage, there is some creaminess (perhaps the high percentage of new oak), with a showier profile, peachy juiciness, more volume and a spicy twist a little à la Jura, but more Meursault than Puligny. It's more expressive, rounder and juicier, less radical than some of the earlier years, spicy and with notes of fennel.’’
    www.robertparker.com

  12. ‘’It has citrus aromas that refer to the skin of the mandarin, and also to white flowers, with slight hints of earth, lime, ripe stone fruit and the cells of a honeycomb. In mouth it has a sweet entrance, with a freshness and an astonishing acidity, with vigor given by a certain aftertaste of lemon thyme.’’
    Excerpt from the producers’ website
  13. WA 97
    Cellaring potential: 2020-2030

     

    ‘’In 2018, it has a slightly lighter color and is a little more ethereal and elegant than other vintages, with less alcohol and terrific balance. This is perfumed and elegant, a little fuller than La Penitencia, with a very faint creamy touch, perhaps from being aged in the smaller barrels. It has to be one of the finest vintages of El Pecado.’’
    www.robertparker.com

  14. WA 98
    Cellaring potential: 2020-2029

     
    ‘’This has an explosive nose that is floral and exotic, with a wild herbal touch, juicy, a little rustic, very faithful to the origin. It has some citrus notes of freshness, and the palate is intense, high-pitched, electric, pungent and very long and mineral. It has moderate alcohol and very fine tannins, energy and light—it's simply superb.’’
    www.robertparker.com

  15. WA 94+
    Cellaring potential: 2022-2039

     
    ‘’Unfurling in the glass with a youthfully reserved nose of raspberries, wild plums, spices, white tea and rose petals, the 2019 Morgon Côte du Py Javernières is medium to full-bodied, deep and layered, with real concentration, lively acids and powdery structuring tannins. Still quite tightly wound after its recent bottling—a matter of weeks before I tasted it—this will, as ever, merit several years in the cellar. At maturity, I suspect the 2019 will be more dynamic than the 2018 rendition, and it will delight admirers of serious cru Beaujolais.’’
    www.robertparker.com

  16. WA 96+
    Cellaring potential: 2019-2029

     
    ‘’The top wine of the estate, the 2013 Côtes du Roussillon Villages La Petite Sibérie is a Grenache dominated cuvee that incorporates 5% each of Syrah and Mourvèdre. Still firm and even a touch backward, it offers serious notes of black raspberries, toasted spice and hoisin sauce, with serious chalky minerality on the finish. Big, rich and structured on the palate, it's a concentrated, structured 2013 that needs to be forgotten for 2-3 years, and enjoyed over the following decade. It’s worth noting that this cuvee is brought up all in new oak, and it’s absorbed every trace.’’
    www.robertparker.com

  17. WA 98
    Cellaring potential: 2020-2035

     

    ‘’With its more discreet oak and layers of complexity, the 2017 Chateauneuf du Pape Deus Ex Machina is my favorite release here this year. Layers of dried spices accent raspberries and cherries in this full-bodied, rich and velvety wine. It's more complex and complete than either the Combe des Fous or the Sancto Santorum, longer on the finish and supremely elegant.’’
    www.robertparker.com

  18. WA 94-96
    Cellaring potential: 2011-2041

     

    ‘’The 2010 Rayas Chateauneuf du Pape Blanc may be the greatest white Rayas made since the 1990. Aromas of fig, honeysuckle, mango and citrus oil soar from the glass of this 2010. With huge body, excellent acidity and a flowery personality, I had a hard time spitting out this stunningly pure offering as it was the last wine tasted that day. It should keep for 20-30+ years. Sadly, the production of this beauty is approximately 400 cases, so availability is limited.’’
    www.robertparker.com

  19. WA 91-93, V 92
    Cellaring potential: 2011-2031

     

    ‘’The different cuvees that will go into the 2010 Fonsalette Cotes du Rhone, which is dominated by Grenache, but includes considerable Cinsault, suggest the final wine should possess a deep ruby color along with a lovely nose of spring flowers, kirsch, licorice, earth, pepper and spice. Full-bodied with supple tannins, this charming 2010 should drink well for 20 years.’’ 
    www.robertparker.com

  20. WA 92+, V 91-94

     

    ‘’Component #1, "from clay and galets. Deep, inky cherry and creme de framboise scents. Chewy dark fruit preserve flavors, with suave tannic grip and excellent persistence. Component #2: Inky purple color. Powerful dark fruit aromas, with a strong olive undertone. Spicy cherry and plum flavors are framed by solid tannins, turning sweeter and more red-fruity on the finish. In final form this should be a knockout.’’
    www.vinous.com

  21. WA 94-97, V 96+

     

    ‘’Vivid ruby. An explosively perfumed bouquet displays red and dark berry preserves, potpourri, licorice and smoky minerals. Broad and fleshy, offering deeply concentrated black raspberry and bitter cherry flavors and a strong note of floral pastilles. Chewy tannins give grip to a powerful, alluringly sweet, endless finish. Shows as much density as I can recall from a young Rayas and is clearly built for the long haul.’’
    www.vinous.com

  22. WA 95, V 97

     

    ‘’Bright ruby. Red berry, cherry and Asian spice aromas are lifted by sexy notes of rose petal and blood orange. Impressively pure and perfumed, with remarkable precision and cut to its concentrated but lively flavors of cherry and black raspberry. The weightless, mineral-driven character of this wine is something else. In a distinctly delicate, feminine style, with superb finishing cut and energy.’’
    www.vinous.com

  23. WA 90-93, V 94
           
    “Bright ruby-red. Intensely perfumed red fruit and floral aromas are complicated by notes of Asian spices and minerals. Extremely fresh on the palate, offering nervy redcurrant and raspberry flavors and a strong spicy underpinning. A zesty note of blood orange comes up with air and adds a tangy edge to the long, precise, floral-accented finish. A very sexy wine that's surprisingly approachable now, especially compared to its big brother.”
    www.vinous.com
  24. WA 92-94, V 93
    Cellaring potential: 2023-2029
         
    “Opaque violet color. Displays powerful aromas of spice-accented dark berry and cherry preserves and incense, with a smoky nuance that builds as the wine stretches out. Fleshy and broad in the mouth but surprisingly lithe as well, offering intense blackberry and boysenberry flavors and a hint of candied flowers. Finishes youthfully chewy and impressively long, with repeating florality and building tannins that add shape and firming grip.” 
    www.vinous.com
  25. V 94
    Cellaring potential: 2024-2033  
           
    “Opaque ruby. Powerful, mineral-accented black and blue fruit, olive and allspice aromas are energized by a suave floral overtone. Fleshy, juicy and broad in the mouth, offering concentrated black currant, cherry liqueur, fruitcake and floral pastille flavors that tighten up with aeration. Densely packed yet energetic as well, finishing with sharp delineation, steadily building tannins and excellent persistence.”
    www.vinous.com
  26. WA 95, WS 94, V 94 
    Cellaring potential: 2018-2025
         
    “Showing a “more classic style of Château Grillet,” according to estate manager Alessandro Nori, the 2014 Chateau Grillet is fresher and more linear than the intense 2015. The fruit is more pineapple and citrus than apricot and melon, and it finishes long, cool and invigorating. This medium to full-bodied wine should drink well for close to a decade.” 
    www.robertparker.com
  27. WA (93-96), V 96
    Cellaring potential: 2022-2035
                 
    “The 2017 Cote Rotie was still in separate lots when I visited, yet I came away with remarkably similar impressions from the Gerine (fragrant charming and silky) and le Plomb (taut, intense and structural) as I did last year. A number of other lots will go into the final assemblage (Chavaroche, Fongeant, Lezardes and several more, probably including La Landonne). There's more cracked pepper and violets on the nose of the 2017 than the 2018 and also a touch more crispness and tension on the palate.”
    www.robertparker.com
  28. WA 97, V 93
    Cellaring potential: 2015-2025
           
    “One of the all-time greats from this estate is the still inky colored 1999 Cote Rotie. From a hot year that had many vignerons struggling with vinification issues, Jean-Paul compared 1999 to 2009 more than once. Sensationally rich, concentrated and full-bodied, it reveals a classic bouquet of pepper, smoked herbs, black currants and licorice. One sexy Cote Rotie that's just hard to resist, it's drinking perfectly today but will evolve nicely for another decade or more.”
    www.robertparker.com
  29. V 95-96 
          
    “Light, green-tinged yellow. A powerful scented bouquet evokes violet, ripe citrus and orchard fruits, which are complicated by hints of dusty minerals and saffron. Juicy and concentrated on the palate, offering densely packed pear nectar, orange pith and honeysuckle flavors that show outstanding clarity and mineral lift. The floral and mineral notes persist on the incisive finish, which hangs on with superb tenacity.”
    www.vinous.com 
  30. V 95-96       
    “Primary dark berry and cherry pit aromas are complemented by suggestions of incense, candied flowers and exotic spices, along with emerging cracked pepper and cola nuances. Deeply concentrated blueberry, bitter cherry and violet pastille flavors slowly turn sweeter as the wine opens up. Shows outstanding energy and mineral lift on an extremely long, finely etched finish that features chewy tannins and repeating blue fruit and floral character.”
    www.vinous.com 
  31. WA 99, V 98 
    Cellaring potential: 2025-2045  
         
    “The darkest, most concentrated and tannic of the 2016 La Las, the 2016 Cote Rotie La Landonne boasts hints of smoked meat and scorched coffee on the nose, waves of cassis fruit and hints of olives and herbs. Medium to full-bodied, this is packed with tannin, ripe fruit and intricate nuances of savory complexity. Rich and velvety, with terrific texture and impressive length, it's a sure bet to evolve gracefully for the next 20-25 years.”
    www.robertparker.com 
  32. WA 97, V 98
    Cellaring potential: 2023-2040
           
    “Like 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.”
    www.robertparker.com 
  33. WA 98, V 97 
    Cellaring potential: 2023-2040
        
    “Loaded 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.”
    www.robertparker.com
  34. V 93
    Cellaring potential: 2024-2032 
         
    « Saturated violet. Powerful, mineral-inflected dark berry and floral qualities on the nose, along with a suggestion of succulent herbs. Smooth in texture and nicely concentrated, offering intense cherry, black currant and candied violet flavors that open up steadily through the midpalate. Youthfully chewy tannins lend grip to a very long, smoky finish that leaves a bitter chocolate note behind.”
    www.vinous.com
  35. V 93
    Cellaring potential: 2024-2032
           
    “Deep, glistening magenta. A wild, complex bouquet evokes ripe black and blue fruits, smoked meat, licorice and succulent flowers, and a smoky mineral nuance builds in the glass. Sappy and penetrating on the palate, offering sweet cassis, cherry, boysenberry and candied violet flavors and a gamy overtone. Finishes impressively long and smoky, with a hint of bitter cherry and sneaky tannins. This wine is definitely on the funky side, and for fans of the type, my score might seem low.”
    www.vinous.com
  36. WA (95-97), V 94
    Cellaring potential: 2021-2040 
           
    “In tank and awaiting bottling when I tasted it, the 2017 Cote Rotie la Landonne has smoothed out and added complexity in the past year. It now shows classic savory, meaty, la Landonne character and plenty of mocha goodness. It's medium to full-bodied, lush and velvety on the mid-palate, then finishes long and tannic.”
    www.roberparker.com
  37. WA 98, V 95
    Cellaring potential: 2021-2040
            
    “Even better than last year, the recently bottled 2017 Cote Rotie La Cote Blonde was singing when I tasted it back in July. Floral and berry notes accent mocha-tinged aromas in this medium to full-bodied wine. It's silky, long and intense, with a couple of decades of life ahead of it. It's simply difficult to describe the waves of savory complexity this wine now shows, coupled with a succulent texture and tremendous length.”
    www.roberparker.com
  38. WA 97, V 94, JS 94
    Cellaring potential: 2021-2035 
      
    “From a rocky, mica-schist lieu-dit that's only recently been showing up on single-vineyard wines, Chapoutier's 2017 Cote Rotie Neve is a bold, full-bodied and powerful example of the appellation. Blueberry and boysenberry fruit is couched in rich, velvety tannins, followed by a long, lingering finish. Impressive.”
    www.roberparker.com
  39. WA 97, V 94, JS 94
    Cellaring potential: 2021-2035
       
    “From a rocky, mica-schist lieu-dit that's only recently been showing up on single-vineyard wines, Chapoutier's 2017 Cote Rotie Neve is a bold, full-bodied and powerful example of the appellation. Blueberry and boysenberry fruit is couched in rich, velvety tannins, followed by a long, lingering finish. Impressive.”
    www.roberparker.com
  40. WA 96, V 94, JS 94
    Cellaring potential: 2021-2035
        
    “A blend of Côte Blonde and Côte Brune (the actual lieux-dits), the 2017 Cote Rotie la Mordorée is a top-notch example of this cuvée. The Chapoutier team now picks and vinifies the parcels separately, which has allowed them to fine-tune the picking dates. It boasts an exciting mélange of berry fruit flavors, is silky and medium to full-bodied in the mouth and finishes long.”
    www.roberparker.com
  41. WA 100, V 96
    Cellaring potential: 2018-2040 
          
    “As in 2016, my favorite of the white parcel selections this year is the 2017 Ermitage l'Ermite Blanc (231 cases produced), as it perfectly balances richness and power with refinement and structure. Toasted brioche and citrus marmalade, honey and truffle notes deliver sheer full-bodied, mouth-filling decadence, supported by austere notes of crushed granite, zesty grapefruit rind and cooling brine. Huge and intense yet refreshing, it's the essence of granite-grown Marsanne.”
    www.roberparker.com
  42. WA 99, V 97, JS 96
    Cellaring potential: 2029-2045
       
    “Cassis and crushed stone join on the nose of the 2017 Ermitage le Pavillon. More austere than les Geffieux or le Méal, le Pavillon is rooted more firmly in granite, with crisply defined edges and firm tannins. It's impressive for sure, full-bodied, loaded with extract and almost creamy across the mid-palate, but ultimately it needs time. Give it 10 years to soften and develop a bit more charm—it has the concentrated dark fruit to carry it the distance.”
    www.roberparker.com
  43. WA 99, V 97, JS 96
    Cellaring potential: 2029-2045
       
    “Cassis and crushed stone join on the nose of the 2017 Ermitage le Pavillon. More austere than les Geffieux or le Méal, le Pavillon is rooted more firmly in granite, with crisply defined edges and firm tannins. It's impressive for sure, full-bodied, loaded with extract and almost creamy across the mid-palate, but ultimately it needs time. Give it 10 years to soften and develop a bit more charm—it has the concentrated dark fruit to carry it the distance.”
    www.roberparker.com
  44. WA 100, V 96, JS 96
    Cellaring potential: 2025-2045
          
    “The 2017 Ermitage l'Ermite is equally astounding but a completely different expression of Hermitage. Somehow this combines the reservedness of le Pavillon with the generosity of le Méal, resulting in a wine that I can only describe as perfect. The pristine cassis fruit is remarkably pure, joined by complex notes of crushed stone, salted licorice and the slightest hints of fine-grained oak. It's full-bodied, concentrated and velvety in texture, with oodles of chewy but ripe tannins and a finish that goes on for minutes.”
    www.roberparker.com
  45. WA 100, V 96, JS 96
    Cellaring potential: 2025-2045
          
    “The 2017 Ermitage l'Ermite is equally astounding but a completely different expression of Hermitage. Somehow this combines the reservedness of le Pavillon with the generosity of le Méal, resulting in a wine that I can only describe as perfect. The pristine cassis fruit is remarkably pure, joined by complex notes of crushed stone, salted licorice and the slightest hints of fine-grained oak. It's full-bodied, concentrated and velvety in texture, with oodles of chewy but ripe tannins and a finish that goes on for minutes.”
    www.roberparker.com
  46. WA 100 , V 96, JS 96
    Cellaring potential: 2021-2040
       
    “Always the earliest-ripening portion of the Chapoutier holdings on the Hermitage hill, the 2017 Ermitage le Méal is a complete standout. Crème de framboise notes remain fresh and lively throughout, joined by hints of blueberry, baking spices and vanilla, while the tannins are silky, the mouthfeel generous and the overall impression is one of great seductiveness and elegance.”
    www.roberparker.com
  47. WA 100 , V 96, JS 96
    Cellaring potential: 2021-2040
       
    “Always the earliest-ripening portion of the Chapoutier holdings on the Hermitage hill, the 2017 Ermitage le Méal is a complete standout. Crème de framboise notes remain fresh and lively throughout, joined by hints of blueberry, baking spices and vanilla, while the tannins are silky, the mouthfeel generous and the overall impression is one of great seductiveness and elegance.”
    www.roberparker.com
  48. WA 97, V 97, JS 94
    Cellaring potential: 2021-2040
       
    “The 2017 Ermitage les Greffieux features swirling complexity on the nose and palate, with divergent yet harmonious notes of mocha, raspberries, damp humus, roasted meat and salted licorice. It's full-bodied but reasonably plush and approachable for Hermitage, showing a more seductive face of this great vineyard.”
    www.roberparker.com
  49. WA 98+, V 96, JS 96
    Cellaring potential: 2025-2040
       
    “The beautifully proportioned 2018 Hermitage La Chapelle comes across as a complex, complete version of this renowned bottling, with no rough edges—just moderate spice, cassis, red berries and cedar on the nose. It's medium to full-bodied, silky and fine, brimming with harmony and elegance on the palate, while the finish is long, echoing with cassis, charcoal and crushed stone. The tannins firm up a bit on the finish, so I suspect this will close down soon, then blossom sometime after 2025.”
    www.roberparker.com