Premier Cru - Parker 100 Wine RSS/RDF Feed http://www.premiercru.net/premier/jsp/xml/premiercrurp100.php 98-100 points Parker: "The 2010 Chateauneuf du Pape La Combe des Fous (meaning "the swale of fools") comes from a 33-acre parcel of 50-55 year old vines in La Crau. Composed of 60% Grenache, 20% Syrah, 10% Vaccarese and 10% Cinsault, it has long been one of my favorite single vineyard Chateauneufs from Clos Saint-Jean. The Grenache is aged in tank and the Syrah in small barrels. It boasts a dense blue/purple color as well as copious notes of charcuterie, smoked duck, bouquet garni, spring flowers, blueberries, black raspberries, blackberries, charcoal and licorice. Full-bodied with striking intensity and richness, good acidity, and a 60-second finish, it reminds me of the youthful 2005 combined with the sweet tannin and expansiveness of the 2007. It should drink well for 25-30 years." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=45350 98-100 points Parker: "The 2010 Chateauneuf du Pape Deus-Ex Machina (a cuvee that has been one of the wines of the vintage since its debut in 2003) is made of 60% tank-aged Grenache and 40% demi-muid-aged Mourvedre. The fruit comes from 60-105 year old vines located in the renowned La Crau sector. The opaque purple-colored 2010 exhibits a profound perfume of lead pencil shavings, blueberries, blackberries, sweet cherries, roasted meats and lavender aromas, awesome texture, massive concentration and power, off the charts richness, excellent acidity and terrific delineation. It should provide immense pleasure for at least 25-30 years. Once more, it is a candidate for the wine of the vintage." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=45351 100 points Parker: "In several tastings last year, the 1990 Montrose clearly revealed its incredible complexity and massive character. I was especially pleased when, at a large lecture I gave in London at the end of March, the 1990 Montrose, in very tough company (Cheval Blanc 1989 and 1990, Pichon-Lalande 1989 and 1990, Certan de May 1989 and 1990), proved the over-whelming choice of a crowd of nearly 400 British tasters. The wine is remarkably rich, with a distinctive nose of sweet, jammy fruit, liquefied minerals, new saddle leather, and grilled steak. In the mouth, the enormous concentration, extract, high glycerin, and sweet tannin slide across the palate with considerable ease. It is a huge, corpulent, awesomely-endowed wine that is still relatively approachable, as it has not yet begun to shut down and lose its baby fat. It thoroughly embarrassed the 1989, itself an exceptional wine. The 1990 needs 10 more years of cellaring; it should last for 25-30, possibly 40-50 years." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=RO230 96-100 points Parker: "The 2010 Chateauneuf du Pape Reserve is great stuff, and could actually be a candidate for perfection in a few years. Layers of pure blueberry and creme de cassis, kirsch, licorice, truffle, and new saddle leather are all present in this profound wine, which is amazingly rich, full and long. It should drink well for 25 or more years." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=45368 98-100 points Parker: "A potential candidate for perfection is the 2010 Chateauneuf du Pape Chaupin, which may turn out to eclipse my favorite Chaupin to date, the 2007, and closely behind it, the 2009. Dense blackish/purple, with extraordinary intensity, precision and focus, this wine is very backward due to the higher acids in this vintage, but has a layered, skyscraper-like texture and a stunning nose of kirsch, black raspberries, lavender, and spice box. Some licorice also makes an impression. Enormously concentrated yet relatively delicate and light on its feet for a wine that is probably 15%-plus in alcohol and as concentrated as this is, it should be a future legend of Chateauneuf du Pape and evolve for 20-25 years." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=45364 100 points Parker: "The 1982 Lafite possesses a dark, dense ruby/purple color with only a subtle lightening at the rim. Spectacular aromatics offer jammy cherry and black fruits intertwined with lead pencil, mineral, and smoky wood scents. Powerful for a Lafite, this wine unfolds to reveal extraordinary richness, purity, and overall symmetry in addition to stunning flavor depth and persistence. The finish lasts for nearly a minute. Plenty of tannin remains, and the wine displays a vibrancy and youthfulness that belie its 18 years of age. The modern day equivalent of Lafite-Rothschild's immortal 1959, the 1982 will enjoy another 30-70 years of life! An amazing achievement! Anticipated maturity: 2007-2070." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=RR240 98-100 points Parker: "An absolute monster as well as a candidate for perfection, the 2007 Cote Rotie La Landonne was vinified with 100% stems (whereas the 2007 La Turque was completely destemmed). The result is an opaque purple-colored wine displaying beautiful aromas of camphor, incense, balsamic notes, blackberries, cassis and an ethereal, subtle graphite character. Terrific intensity, a full-bodied mouthfeel and stunning length make for an exquisite wine that will benefit from 4-5 years of cellaring, and last for 40-50 years." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=43005 100 points Parker in his Bordeaux Book - website review: "The 1975 may turn out to be the greatest of the modern-day Yquems. When fully mature in another 25-30 years, it may rival the extraordinary 1937 and 1921. This wine continues to evolve at a stubbornly slow pace. It is far more backward than recent vintages such as 1983 and 1986. Nevertheless, it is awesomely concentrated, has perfect balance, and displays the telltale Yquem aromas of vanillin oak, tropical fruit, pineapples, honeyed peaches, and grilled almonds. There is exceptionally crisp acidity that pulls all of the massive extract into precise focus. This is a wine of astonishing power and finesse, with a finish that must be tasted to be believed. It is a monumental effort that may well justify a perfect score in another decade. Anticipated maturity: 2005-2060. Last tasted, 1/91. 99/100 points)" http://www.premiercru.net/premier/shop/WineDetails.do?wineId=42326 100 points Parker!! superb condition!! http://www.premiercru.net/premier/shop/WineDetails.do?wineId=21737 100 points Parker: "Now extinct, as this tiny 2.6-acre micro-vineyard was absorbed into Chateau Pavie, the 2000 La Clusiere (100% Merlot) was bestowed a perfect score seven years ago, and I see no reason to change that as it remains a monumental effort. Aromas of creme de cassis, blueberry liqueur, charcoal, licorice, and graphite are followed by a stunningly rich, full-bodied, elegant, pure, gentle giant of a wine. Approaching full maturity, it should age effortlessly for another 30+ years. Kudos to proprietor Gerard Perse." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=21352 100 points Parker: "The 1975 La Mission-Haut-Brion has been the most consistent wine of the vintage. Super-concentrated, and now beginning to shed enough tannin so that it can be fully appreciated, this enormously constituted La Mission-Haut-Brion has developed that fabulous Graves set of aromatics - tobacco, black fruits, minerals, roasted herbs, and cedar. Huge, massive, thick, and succulent, with moderate tannin, and some amber notes at the edge, this wine will reach full maturity by the turn of the century and last for 30-40 years. An extraordinary La Mission-Haut-Brion, it comes closest in style to resembling the 1945, with a hint of the sweet, ripe 1959. The notes for this wine are taken from the description of Series I of the 1995 tasting conducted in Munich by Helga and Hardy Rodenstock." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=RO796 100 points Parker: "A spectacular nose of kirsch liqueur, minerals, flowers, and blackberries jumps from the glass of this thick, dark ruby-colored Lafleur. Over-ripeness, a characteristic of many 1982s (I say that in a positive, not pejorative sense), is apparent in this jammy, unctuously-textured, massive wine. Somewhat of a paradox to taste, it offers notes of maturity, richness, and succulence contrasted with massive structure, muscle, and density. Thrilling to drink, despite its youthful, tannic grip, the 1975 and 1979 Lafleurs come closest to this wine's massiveness and formidable intensity. Anticipated maturity: 2004-2030." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=RO224 100 points Parker: "A modern day version of the 1959 Lafite, the 2003 Lafite Rothschild was bottled in mid-May, 2005 after achieving 12.9% natural alcohol -- hardly an astonishing figure given the vintage's weather conditions. A combination of 86% Cabernet Sauvignon, 9% Merlot, 3% Cabernet Franc, and 2% Petit Verdot, it represents a ripe version of the essence of Lafite-Rothschild. Dense purple-colored, with classic notes of graphite intertwined with melted licorice, creme de cassis, smoke, and flowers, it reveals extraordinary richness, opulence, power, purity, intensity, and viscosity. Whether this wine will close down or not is questionable as it is somewhat atypical given its sweetness and softness. Analytically, there are extremely high tannins, which I suspect will assert themselves in the future. Production in 2003 was less than half of normal. Anticipated maturity: 2010-2050." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=30125 96-100 points Parker: "The profound 2010 Chateauneuf du Pape Cuvee Imperiale-Vigne Centenaires (made from the same blend as the 2009) is stunning. Dense purple to the rim with an extraordinary perfume of blackberries, black cherry liqueur, licorice and lavender, it exhibits fabulous fruit intensity, a multidimensional, full-bodied texture, sweet tannin, good acidity and a 60+ second finish. Given the acid profile of the 2010s as well as this wine's abundant tannin, it will need 6-8 years of cellaring, and should keep for 25-30+ years." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44968 100 points Parker!! http://www.premiercru.net/premier/shop/WineDetails.do?wineId=19474 96-100 points Parker: "I tasted this three separate times, and on two occasions I thought it had the potential to be a perfect wine. The home estate of Hubert de Bouard, this 62+ acre vineyard produced a 60% Merlot and 40% Cabernet Franc blend in 2009, with yields of 20 hectoliters per hectare, and a whopping alcohol degree of 14.5%. Of course, the latter component is not even noticeable, as that is one of the erroneous myths about high alcohol in some 2009 Bordeaux. It just doesn't show, thanks to the wine's extraordinary concentration. This is a fabulous wine, with that tell-tale, dense, inky blue color that Angelus always seems to achieve. It displays an extraordinary nose of acacia flowers (or is it violets?) intermixed with blueberry liqueur, black raspberries, cassis, licorice, incense, and graphite. Full-bodied, viscous, with great intensity , vibrancy, and transparency, this is one of the all-time great wines from Angelus and a 21st century version of their 1989 and 1990. It should drink well for 20+ years -- at the very minimum. (Tasted three times.)" http://www.premiercru.net/premier/shop/WineDetails.do?wineId=41712 96-100 points Parker: 'The greatest Pape-Clement ever produced? There is no question that proprietor Bernard Magrez, backed up by the eminent consulting winemaker, Michel Rolland, has produced a succession of brilliant wines over the last decade or more. The 2005, a potential legend, boasts a dense purple color along with a glorious, smoky bouquet displaying notions of graphite, plums, cassis, licorice, and subtle oak. Full-bodied with magnificent intensity, beautiful fresh acidity, tremendous definition, and a powerful, moderately tannic, super-concentrated finish, this beauty should come into its own by 2010, and last for three decades or more. It is a prodigious effort!" http://www.premiercru.net/premier/shop/WineDetails.do?wineId=34833 98-100 points Parker: "One of the most concentrated and massive Petrus offerings I have ever tasted, yields in 2010 were 35 hectoliters per hectare and the grapes were harvested between September 27 and October 2. The wine achieved 14.5% natural alcohol versus the 14.4% that was attained in 2009. Petrus has reduced its use of new oak over the last decade, now averaging under 50%. The 2010's dense purple color is followed by classic aromas of mulberries, black cherries, black currants, licorice, mocha, caramel and truffles. Full-bodied, multi-dimensional and impressively pure with high but sweet, well-integrated tannins, this 2010 should drink well for 30+ years. " http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44157 100 points Parker: "The most prodigious wine I have yet tasted from the Delas portfolio is the brilliant 2009 Hermitage Les Bessards. Its inky/purple color is followed by abundant notes of acacia flowers, blackberries, black currants, new saddle leather, roasted meats and graphite, amazing concentration, a skyscraper-like texture, supple but significant tannin and low acidity. The result is a perfect example of Syrah from this great vineyard site in Hermitage. It will offer immense pleasure for 40+ years." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44654 98-100 points Parker: "Thirty-five percent of the crop went into the 2009 Chateau Margaux, composed of 87% Cabernet Sauvignon, 9% Merlot, and the rest Petit Verdot and Cabernet Franc. The alcohol level of 13.3% is high, but not excessively so. A wine such as this is like the quintessence of terroir. A super, uber-concentrated perfume of creme de cassis and flowers cascades across the palate with a lightness of being despite massive concentration, a sumptuous personality, and an unctuous texture. I have never tasted a Chateau Margaux quite like this. It should be relatively drinkable at an early age, yet will last for 50-100 years. Oh my! (Tasted once.)" http://www.premiercru.net/premier/shop/WineDetails.do?wineId=41772 98-100 points Parker: "The harvest for the 2009 Cheval Blanc began in mid-September and finished on October 8. One of this estate's greatest wines, the 2009 (58% Merlot and 42% Cabernet Franc) came in at 13.5% natural alcohol (some lots were as high as 14.5%). The wine exhibits sumptuous aromatics of subtle menthol intermixed with caramel, black raspberries, mulberries, kirsch, and cassis. With a stupendous opulence and a fleshy mouthfeel, but no heaviness or fatigue, this dense wine is staggeringly concentrated, very full-bodied, powerful, and silky smooth. Irresistible already, it is almost frightening to think how compelling this beauty should be in a few years. (Tasted once.) Anticipated maturity: 2015-2050. " http://www.premiercru.net/premier/shop/WineDetails.do?wineId=41651 98-100 points Parker: "The 2009 Lafite Rothschild is a candidate for "wine of the vintage." Although the 2003 was powerful (12.9% alcohol), the 2009 came in at 13.4% alcohol. It is a blend of 82.5% Cabernet Sauvignon, 17% Merlot, and the rest Petit Verdot. Only 45% of the crop went into the grand vin, which may be the most concentrated Lafite I have ever tasted. There is not a hard edge to be found in this inky/purple-colored wine displaying notes of charcoal, incense, black currants, and licorice. In the mouth, it represents a liqueur of black fruits offered in a remarkably full-bodied, incredibly elegant, lush style. Expansive, savory, staggeringly concentrated, and voluptuous as well as wonderfully precise with a hint of minerality, this sensational wine's technical numbers are off the charts. Is this a replay of the 1959? Although it will be surprisingly approachable in its youth, this is a 50-100-year wine. (Tasted once.)" http://www.premiercru.net/premier/shop/WineDetails.do?wineId=41766 98-100 points Parker: "The 2009 Latour has off the charts concentration in addition to the highest level of tannin ever measured at the estate. The final blend was somewhat unusual in that it consists of 91.3% Cabernet Sauvignon and 8.7% Merlot, and clocked in at 13.7% alcohol (even higher than the 2003). Possibly a 100-year wine, it boasts an inky/black/purple color as well as an extraordinary perfume of super-intense blue and black fruits, graphite, and a liqueur of rocks-like minerality. Enormously full-bodied yet at the same time incredibly fresh, vibrant, and precise, it coats the mouth, and builds incrementally to skyscraper-like texture, and a whopping finish that lasts over a minute. This remarkable wine reveals a certain accessibility already, yet one senses that it will be even richer, more nuanced, and fuller by the time it is bottled in mid-2011. A monumental wine from a monumental vintage in the Medoc, this is our children's children's children's elixir. (Tasted once.)" http://www.premiercru.net/premier/shop/WineDetails.do?wineId=41831 96-100 points Parker: "A touch of Viognier (3-4%) is co-fermented with the Syrah component in the 2003 Cote Rotie Cote Blonde. An extraordinary perfume of raspberries, blackberries, smoke, violets, lychee nuts, and peaches soars from the glass of this saturated purple-hued offering. Enormously opulent/voluptuous, with dense fruit, abundant glycerin, high tannin, and an amazing finish, this full-bodied, multidimensional 2003 Cote Rotie will flirt with perfection. Anticipated maturity: 2007-2018." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=31742 96-100 points Parker: "Pontet-Canet's 2010 harvest took place between September 29 and October 17 (this vineyard is one of the few in Bordeaux that is fully certified as biodynamic) and the final blend was 65% Cabernet Sauvignon, 30% Merlot and the rest Cabernet Franc and Petit Verdot that achieved nearly 15% natural alcohol. A remarkable, full-bodied effort (as was the estate's 2009 and 2008), like so many recent vintages from proprietor Alfred Tesseron, it is of first-growth quality (some may even argue that it eclipses several first-growths). Dense purple to the rim, it offers classic notes of creme de cassis, graphite, subtle smoke and spring flowers. Multidimensional with massive concentration as well as vivid purity, precision and freshness, this is another astonishing effort from an obsessive/compulsive proprietor who is doing everything right. On the downside, this 2010 will require a decade of cellaring and should evolve for 50+ years. It will be fascinating to drink it side by side with the 2009 and 2008." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=43864 96-100 points Parker: "Proprietor Denis Durantou has again produced one of Bordeaux's most profound wines, which seems to be happening routinely at this tiny estate on the Pomerol plateau. Opaque purple to the rim, with a wonderfully sweet nose of mulberry and black fruit, hints of mocha and caramel, and some subtle background oak, the 2010 is very expansive, multi-dimensional, with stunning purity, richness and equilibrium. The finish is very long, with significant tannins, but they are beautifully integrated. This is a massive L'Eglise Clinet that will need 8-10 years of cellaring at the very minimum, and should keep for 40+ years." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44116 98-100 points Parker: "This exceptionally rich, thick Lafite came in with the highest level of natural alcohol (13.5%) ever achieved at Lafite Rothschild. To put that in its proper context, the 2009 and 2005 were 13.3% and in the hottest Bordeaux summer ever recorded in over 200 years, the 2003 achieved 12.8%. A blend of 84% Cabernet Sauvignon and 16% Merlot, all harvested between October 9 and 14, the 2010 exhibits an extraordinarily dense color, an unctuous texture and sweet black currant fruit intermixed with graphite, charcoal and truffle notes. A director Charles Chevalier told me, between July and the October harvest, Bordeaux had its driest weather since 1949, but it never got excessively hot. Hence the tiny berries, freshness and extraordinary precision of Lafite Rothschild. This superb effort will undoubtedly shut down slightly once it is bottled despite a pH of 3.8. It needs no building up because much of Lafite Rothschild has now become an obsession with the wealthy Chinese and most of it will undoubtedly be consumed before it ever hits its prime. Ideally, it should be cellared for 10-15 years and drunk over the following 50+ years." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44089 98-100 points Parker: "This exceptionally rich, thick Lafite came in with the highest level of natural alcohol (13.5%) ever achieved at Lafite Rothschild. To put that in its proper context, the 2009 and 2005 were 13.3% and in the hottest Bordeaux summer ever recorded in over 200 years, the 2003 achieved 12.8%. A blend of 84% Cabernet Sauvignon and 16% Merlot, all harvested between October 9 and 14, the 2010 exhibits an extraordinarily dense color, an unctuous texture and sweet black currant fruit intermixed with graphite, charcoal and truffle notes. A director Charles Chevalier told me, between July and the October harvest, Bordeaux had its driest weather since 1949, but it never got excessively hot. Hence the tiny berries, freshness and extraordinary precision of Lafite Rothschild. This superb effort will undoubtedly shut down slightly once it is bottled despite a pH of 3.8. It needs no building up because much of Lafite Rothschild has now become an obsession with the wealthy Chinese and most of it will undoubtedly be consumed before it ever hits its prime. Ideally, it should be cellared for 10-15 years and drunk over the following 50+ years." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44090 98-100 points Parker: "It's too early to know for sure, but the 2010 Latour appears to be a huge and massive Pauillac fruit bomb from this property. With 14.4% natural alcohol, this blend of 90.5% Cabernet Sauvignon, 8.5% Merlot and .5% Cabernet Franc, director Frederic Engerer told me it is unlike any other wine made at this estate. Possessing abundant amounts of everything, it even eclipses the 2009 in terms of power with a lower pH and higher total acidity. Representing only 36% of the production (making it even more difficult to find than usual, as this is the smallest of the Medoc first growths), it possesses an opaque black/purple color along with an extraordinary perfume of spring flowers, blueberry, blackberry and cassis liqueurs and hints of white chocolate as well as earth intermixed with vague charcoal and truffle-like components. With unreal concentration, full-bodied power, and a precision, freshness and refined level of tannins that are something to behold, this remarkable offering is one of my personal favorites of the vintage. It will undoubtedly shut down after bottling and enjoy 50-60 years of longevity." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44123 98-100 points Parker: "This exceptionally rich, thick Lafite came in with the highest level of natural alcohol (13.5%) ever achieved at Lafite Rothschild. To put that in its proper context, the 2009 and 2005 were 13.3% and in the hottest Bordeaux summer ever recorded in over 200 years, the 2003 achieved 12.8%. A blend of 84% Cabernet Sauvignon and 16% Merlot, all harvested between October 9 and 14, the 2010 exhibits an extraordinarily dense color, an unctuous texture and sweet black currant fruit intermixed with graphite, charcoal and truffle notes. A director Charles Chevalier told me, between July and the October harvest, Bordeaux had its driest weather since 1949, but it never got excessively hot. Hence the tiny berries, freshness and extraordinary precision of Lafite Rothschild. This superb effort will undoubtedly shut down slightly once it is bottled despite a pH of 3.8. It needs no building up because much of Lafite Rothschild has now become an obsession with the wealthy Chinese and most of it will undoubtedly be consumed before it ever hits its prime. Ideally, it should be cellared for 10-15 years and drunk over the following 50+ years." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44086 98-100 points Parker: "Alain Vauthier's wines have been so remarkable since he acquired full control of Ausone that readers probably feel I have thrown my critical wits away. However, the proof is in the tasting, and the 2010 Ausone is unquestionably extraordinary. There are 1,500 cases of this beauty, which exhibits an inky/blue/purple color as well as an exotic, seamless bouquet of incense, Asian spices, blueberries, raspberries and blackberries. Full-bodied with a striking liqueur of minerality as well as a magical combination of complexity, substance and nobility, it reveals softer tannins than I expected for this vintage, so perhaps it will be more accessible in its youth than recent Ausone vintages have tended to be. It is another prodigious effort from Vauthier that should be drinkable in 6-8 years and keep for a half century." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44131 98-100 points Parker: "Alain Vauthier's wines have been so remarkable since he acquired full control of Ausone that readers probably feel I have thrown my critical wits away. However, the proof is in the tasting, and the 2010 Ausone is unquestionably extraordinary. There are 1,500 cases of this beauty, which exhibits an inky/blue/purple color as well as an exotic, seamless bouquet of incense, Asian spices, blueberries, raspberries and blackberries. Full-bodied with a striking liqueur of minerality as well as a magical combination of complexity, substance and nobility, it reveals softer tannins than I expected for this vintage, so perhaps it will be more accessible in its youth than recent Ausone vintages have tended to be. It is another prodigious effort from Vauthier that should be drinkable in 6-8 years and keep for a half century." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44133 98-100 points Parker: "Alain Vauthier's wines have been so remarkable since he acquired full control of Ausone that readers probably feel I have thrown my critical wits away. However, the proof is in the tasting, and the 2010 Ausone is unquestionably extraordinary. There are 1,500 cases of this beauty, which exhibits an inky/blue/purple color as well as an exotic, seamless bouquet of incense, Asian spices, blueberries, raspberries and blackberries. Full-bodied with a striking liqueur of minerality as well as a magical combination of complexity, substance and nobility, it reveals softer tannins than I expected for this vintage, so perhaps it will be more accessible in its youth than recent Ausone vintages have tended to be. It is another prodigious effort from Vauthier that should be drinkable in 6-8 years and keep for a half century." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44134 98-100 points Parker: "Alain Vauthier's wines have been so remarkable since he acquired full control of Ausone that readers probably feel I have thrown my critical wits away. However, the proof is in the tasting, and the 2010 Ausone is unquestionably extraordinary. There are 1,500 cases of this beauty, which exhibits an inky/blue/purple color as well as an exotic, seamless bouquet of incense, Asian spices, blueberries, raspberries and blackberries. Full-bodied with a striking liqueur of minerality as well as a magical combination of complexity, substance and nobility, it reveals softer tannins than I expected for this vintage, so perhaps it will be more accessible in its youth than recent Ausone vintages have tended to be. It is another prodigious effort from Vauthier that should be drinkable in 6-8 years and keep for a half century." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44132 98-100 points Parker: "It's too early to know for sure, but the 2010 Latour appears to be a huge and massive Pauillac fruit bomb from this property. With 14.4% natural alcohol, this blend of 90.5% Cabernet Sauvignon, 8.5% Merlot and .5% Cabernet Franc, director Frederic Engerer told me it is unlike any other wine made at this estate. Possessing abundant amounts of everything, it even eclipses the 2009 in terms of power with a lower pH and higher total acidity. Representing only 36% of the production (making it even more difficult to find than usual, as this is the smallest of the Medoc first growths), it possesses an opaque black/purple color along with an extraordinary perfume of spring flowers, blueberry, blackberry and cassis liqueurs and hints of white chocolate as well as earth intermixed with vague charcoal and truffle-like components. With unreal concentration, full-bodied power, and a precision, freshness and refined level of tannins that are something to behold, this remarkable offering is one of my personal favorites of the vintage. It will undoubtedly shut down after bottling and enjoy 50-60 years of longevity." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44126 98-100 points Parker: "It's too early to know for sure, but the 2010 Latour appears to be a huge and massive Pauillac fruit bomb from this property. With 14.4% natural alcohol, this blend of 90.5% Cabernet Sauvignon, 8.5% Merlot and .5% Cabernet Franc, director Frederic Engerer told me it is unlike any other wine made at this estate. Possessing abundant amounts of everything, it even eclipses the 2009 in terms of power with a lower pH and higher total acidity. Representing only 36% of the production (making it even more difficult to find than usual, as this is the smallest of the Medoc first growths), it possesses an opaque black/purple color along with an extraordinary perfume of spring flowers, blueberry, blackberry and cassis liqueurs and hints of white chocolate as well as earth intermixed with vague charcoal and truffle-like components. With unreal concentration, full-bodied power, and a precision, freshness and refined level of tannins that are something to behold, this remarkable offering is one of my personal favorites of the vintage. It will undoubtedly shut down after bottling and enjoy 50-60 years of longevity." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44124 98-100 points Parker: "This exceptionally rich, thick Lafite came in with the highest level of natural alcohol (13.5%) ever achieved at Lafite Rothschild. To put that in its proper context, the 2009 and 2005 were 13.3% and in the hottest Bordeaux summer ever recorded in over 200 years, the 2003 achieved 12.8%. A blend of 84% Cabernet Sauvignon and 16% Merlot, all harvested between October 9 and 14, the 2010 exhibits an extraordinarily dense color, an unctuous texture and sweet black currant fruit intermixed with graphite, charcoal and truffle notes. A director Charles Chevalier told me, between July and the October harvest, Bordeaux had its driest weather since 1949, but it never got excessively hot. Hence the tiny berries, freshness and extraordinary precision of Lafite Rothschild. This superb effort will undoubtedly shut down slightly once it is bottled despite a pH of 3.8. It needs no building up because much of Lafite Rothschild has now become an obsession with the wealthy Chinese and most of it will undoubtedly be consumed before it ever hits its prime. Ideally, it should be cellared for 10-15 years and drunk over the following 50+ years." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44088 97-100 points Parker: "The 2010 Mouton possesses the highest level of Cabernet Sauvignon (94%) of any wine this estate has produced. Combined with 6% Merlot, the wine achieved 13.9% natural alcohol. Under director Philippe Dalhuin, the harvest was accomplished between September 28 and October 13, and only 49% of the crop made it into this powerful effort. Reminiscent of the 1986, it is a 50-60 year wine that is not meant for consumers looking for near-term gratification. This backward, tannic, full-bodied, exceptionally promising 2010 reveals enormous weight along with extravagant levels of precise, fresh boysenberry and creme de cassis fruit. The abundant minerality is due no doubt to the fresh acidity. In need of at least 15 years of cellaring, it will undoubtedly remain an infant at age 25 (as does the 1986)." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44106 96-100 points Parker: "Proprietor Denis Durantou has again produced one of Bordeaux's most profound wines, which seems to be happening routinely at this tiny estate on the Pomerol plateau. Opaque purple to the rim, with a wonderfully sweet nose of mulberry and black fruit, hints of mocha and caramel, and some subtle background oak, the 2010 is very expansive, multi-dimensional, with stunning purity, richness and equilibrium. The finish is very long, with significant tannins, but they are beautifully integrated. This is a massive L'Eglise Clinet that will need 8-10 years of cellaring at the very minimum, and should keep for 40+ years." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44119 96-100 points Parker: "Proprietor Denis Durantou has again produced one of Bordeaux's most profound wines, which seems to be happening routinely at this tiny estate on the Pomerol plateau. Opaque purple to the rim, with a wonderfully sweet nose of mulberry and black fruit, hints of mocha and caramel, and some subtle background oak, the 2010 is very expansive, multi-dimensional, with stunning purity, richness and equilibrium. The finish is very long, with significant tannins, but they are beautifully integrated. This is a massive L'Eglise Clinet that will need 8-10 years of cellaring at the very minimum, and should keep for 40+ years." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44117 97-100 points Parker: "The 2010 Mouton possesses the highest level of Cabernet Sauvignon (94%) of any wine this estate has produced. Combined with 6% Merlot, the wine achieved 13.9% natural alcohol. Under director Philippe Dalhuin, the harvest was accomplished between September 28 and October 13, and only 49% of the crop made it into this powerful effort. Reminiscent of the 1986, it is a 50-60 year wine that is not meant for consumers looking for near-term gratification. This backward, tannic, full-bodied, exceptionally promising 2010 reveals enormous weight along with extravagant levels of precise, fresh boysenberry and creme de cassis fruit. The abundant minerality is due no doubt to the fresh acidity. In need of at least 15 years of cellaring, it will undoubtedly remain an infant at age 25 (as does the 1986)." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44108 97-100 points Parker: "The 2010 Mouton possesses the highest level of Cabernet Sauvignon (94%) of any wine this estate has produced. Combined with 6% Merlot, the wine achieved 13.9% natural alcohol. Under director Philippe Dalhuin, the harvest was accomplished between September 28 and October 13, and only 49% of the crop made it into this powerful effort. Reminiscent of the 1986, it is a 50-60 year wine that is not meant for consumers looking for near-term gratification. This backward, tannic, full-bodied, exceptionally promising 2010 reveals enormous weight along with extravagant levels of precise, fresh boysenberry and creme de cassis fruit. The abundant minerality is due no doubt to the fresh acidity. In need of at least 15 years of cellaring, it will undoubtedly remain an infant at age 25 (as does the 1986)." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44107 96-100 points Parker: "Since the wunderkind team of Nicolas Thienpont and Stephane Derenoncourt assumed responsibility for this extraordinary vineyard planted on the clay and limestone southern slopes of St.-Emilion, quality has soared. The 2009 (rated 96-98+) was the greatest vintage since the estate's prodigious 1990 and the 2010 looks to be its equal. Composed of 73% Merlot, 23% Cabernet Franc and 4% Cabernet Sauvignon made from tiny yields of 21 hectoliters per hectare, the 2010 achieved a remarkably high 15% natural alcohol. However, the high alcohol is completely hidden by the wine's freshness, high acids and modest pH. A remarkable nose of blueberries, blackberries, crushed chalk, acacia flowers, licorice and truffles is accompanied by an unbelievable minerality on the palate, full-bodied power, amazing texture, a multidimensional personality and a 50+ second finish. One of the most profound wines of the vintage, this 2010 should drink well for 30-35 years or more." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44091 96-100 points Parker: "Since the wunderkind team of Nicolas Thienpont and Stephane Derenoncourt assumed responsibility for this extraordinary vineyard planted on the clay and limestone southern slopes of St.-Emilion, quality has soared. The 2009 (rated 96-98+) was the greatest vintage since the estate's prodigious 1990 and the 2010 looks to be its equal. Composed of 73% Merlot, 23% Cabernet Franc and 4% Cabernet Sauvignon made from tiny yields of 21 hectoliters per hectare, the 2010 achieved a remarkably high 15% natural alcohol. However, the high alcohol is completely hidden by the wine's freshness, high acids and modest pH. A remarkable nose of blueberries, blackberries, crushed chalk, acacia flowers, licorice and truffles is accompanied by an unbelievable minerality on the palate, full-bodied power, amazing texture, a multidimensional personality and a 50+ second finish. One of the most profound wines of the vintage, this 2010 should drink well for 30-35 years or more." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44092 98-100 points Parker: "Following a harvest that finished on October 10, Haut-Brion produced a 2010 that should turn out to be one of its all-time greats - an amazing feat given what they have accomplished over recent vintages. A blend of 57% Cabernet Sauvignon, 23% Merlot and the rest Cabernet Franc that came in at 14.6% alcohol, the 2010 boasts an opaque purple color as well as a gorgeous perfume of scorched earth/burning embers, blueberries, black currant liqueur and crushed rocks. Full and opulent with nobility, finesse, purity and elegance, this amazing effort possesses extraordinary levels of extract as well as formidable, but sweet, well-integrated tannins. It requires 8-10 years of cellaring and should drink well for 50+ years." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44096 98-100 points Parker: "Following a harvest that finished on October 10, Haut-Brion produced a 2010 that should turn out to be one of its all-time greats - an amazing feat given what they have accomplished over recent vintages. A blend of 57% Cabernet Sauvignon, 23% Merlot and the rest Cabernet Franc that came in at 14.6% alcohol, the 2010 boasts an opaque purple color as well as a gorgeous perfume of scorched earth/burning embers, blueberries, black currant liqueur and crushed rocks. Full and opulent with nobility, finesse, purity and elegance, this amazing effort possesses extraordinary levels of extract as well as formidable, but sweet, well-integrated tannins. It requires 8-10 years of cellaring and should drink well for 50+ years." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44097 98-100 points Parker: "Following a harvest that finished on October 10, Haut-Brion produced a 2010 that should turn out to be one of its all-time greats - an amazing feat given what they have accomplished over recent vintages. A blend of 57% Cabernet Sauvignon, 23% Merlot and the rest Cabernet Franc that came in at 14.6% alcohol, the 2010 boasts an opaque purple color as well as a gorgeous perfume of scorched earth/burning embers, blueberries, black currant liqueur and crushed rocks. Full and opulent with nobility, finesse, purity and elegance, this amazing effort possesses extraordinary levels of extract as well as formidable, but sweet, well-integrated tannins. It requires 8-10 years of cellaring and should drink well for 50+ years." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44099 98-100 points Parker: "Following a harvest that finished on October 10, Haut-Brion produced a 2010 that should turn out to be one of its all-time greats - an amazing feat given what they have accomplished over recent vintages. A blend of 57% Cabernet Sauvignon, 23% Merlot and the rest Cabernet Franc that came in at 14.6% alcohol, the 2010 boasts an opaque purple color as well as a gorgeous perfume of scorched earth/burning embers, blueberries, black currant liqueur and crushed rocks. Full and opulent with nobility, finesse, purity and elegance, this amazing effort possesses extraordinary levels of extract as well as formidable, but sweet, well-integrated tannins. It requires 8-10 years of cellaring and should drink well for 50+ years." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44098 98-100 points Parker: "One of the most powerful La Missions ever produced, the 2010, a blend of 62% Cabernet Sauvignon, 37% Merlot and 1% Cabernet Franc, achieved 15% natural alcohol (even higher than the 2009's 14.7%). Nevertheless, the pH is normal which gives the wine an extraordinary precision, freshness and vibrancy despite its massive size. A blue/purple color is followed by a classic nose of blueberry liqueur, creme de cassis, spring flowers and crushed rocks. This monumental, full-bodied, incredibly rich La Mission-Haut-Brion will need a decade of cellaring and should last for 40-50 years. It is slightly fatter and creamier than its sibling rival, the 2010 Chateau Haut-Brion." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44101 98-100 points Parker: "One of the most powerful La Missions ever produced, the 2010, a blend of 62% Cabernet Sauvignon, 37% Merlot and 1% Cabernet Franc, achieved 15% natural alcohol (even higher than the 2009's 14.7%). Nevertheless, the pH is normal which gives the wine an extraordinary precision, freshness and vibrancy despite its massive size. A blue/purple color is followed by a classic nose of blueberry liqueur, creme de cassis, spring flowers and crushed rocks. This monumental, full-bodied, incredibly rich La Mission-Haut-Brion will need a decade of cellaring and should last for 40-50 years. It is slightly fatter and creamier than its sibling rival, the 2010 Chateau Haut-Brion." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44102 98-100 points Parker: "One of the most powerful La Missions ever produced, the 2010, a blend of 62% Cabernet Sauvignon, 37% Merlot and 1% Cabernet Franc, achieved 15% natural alcohol (even higher than the 2009's 14.7%). Nevertheless, the pH is normal which gives the wine an extraordinary precision, freshness and vibrancy despite its massive size. A blue/purple color is followed by a classic nose of blueberry liqueur, creme de cassis, spring flowers and crushed rocks. This monumental, full-bodied, incredibly rich La Mission-Haut-Brion will need a decade of cellaring and should last for 40-50 years. It is slightly fatter and creamier than its sibling rival, the 2010 Chateau Haut-Brion." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44104 98-100 points Parker: "One of the most powerful La Missions ever produced, the 2010, a blend of 62% Cabernet Sauvignon, 37% Merlot and 1% Cabernet Franc, achieved 15% natural alcohol (even higher than the 2009's 14.7%). Nevertheless, the pH is normal which gives the wine an extraordinary precision, freshness and vibrancy despite its massive size. A blue/purple color is followed by a classic nose of blueberry liqueur, creme de cassis, spring flowers and crushed rocks. This monumental, full-bodied, incredibly rich La Mission-Haut-Brion will need a decade of cellaring and should last for 40-50 years. It is slightly fatter and creamier than its sibling rival, the 2010 Chateau Haut-Brion." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44105 98-100 points Parker: "One of the most powerful La Missions ever produced, the 2010, a blend of 62% Cabernet Sauvignon, 37% Merlot and 1% Cabernet Franc, achieved 15% natural alcohol (even higher than the 2009's 14.7%). Nevertheless, the pH is normal which gives the wine an extraordinary precision, freshness and vibrancy despite its massive size. A blue/purple color is followed by a classic nose of blueberry liqueur, creme de cassis, spring flowers and crushed rocks. This monumental, full-bodied, incredibly rich La Mission-Haut-Brion will need a decade of cellaring and should last for 40-50 years. It is slightly fatter and creamier than its sibling rival, the 2010 Chateau Haut-Brion." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44103 98-100 points Parker: "There are 10,500 cases of the 2009 Haut-Brion, from a blend of 46% Merlot, 40% Cabernet Sauvignon, and 14% Cabernet Franc. For technicians, the highest ever natural alcohol, 14.3%, was achieved, with a pH of 3.9, which is about the same as the 1989 and 1990, as well as 1959. This is the kind of wine to send chills even up my spine, and I have been tasting here for nearly 30 years. An extraordinary nose of plum, blueberry, raspberry, crushed rock, and that intriguing floral as well as unsmoked cigar tobacco note (a classic sign of this terroir) is followed by a wine of creamy unctuosity reminiscent of 1989, but there is a freshness, vibrancy and precision that is historic and possibly unprecedented. Some graphite emerges as the wine sits in the glass, but the wine is very thick while at the same time precise and elegant. This is the quintessential expression of one of the greatest wine terroirs of the world. To reiterate, the good news is that there are going to be 10,500 cases of Haut-Brion in 2009, which is about 1,500 more cases than the 9,000 produced in 2005. This wine will probably need 7-8 years of cellaring when released and evolve as well as the 1959 has (which is still a perfect wine today), so we're realistically talking 50-75 years when stored in a cool cellar. (Tasted once.) " http://www.premiercru.net/premier/shop/WineDetails.do?wineId=41706 98-100 points Parker: "There are 10,500 cases of the 2009 Haut-Brion, from a blend of 46% Merlot, 40% Cabernet Sauvignon, and 14% Cabernet Franc. For technicians, the highest ever natural alcohol, 14.3%, was achieved, with a pH of 3.9, which is about the same as the 1989 and 1990, as well as 1959. This is the kind of wine to send chills even up my spine, and I have been tasting here for nearly 30 years. An extraordinary nose of plum, blueberry, raspberry, crushed rock, and that intriguing floral as well as unsmoked cigar tobacco note (a classic sign of this terroir) is followed by a wine of creamy unctuosity reminiscent of 1989, but there is a freshness, vibrancy and precision that is historic and possibly unprecedented. Some graphite emerges as the wine sits in the glass, but the wine is very thick while at the same time precise and elegant. This is the quintessential expression of one of the greatest wine terroirs of the world. To reiterate, the good news is that there are going to be 10,500 cases of Haut-Brion in 2009, which is about 1,500 more cases than the 9,000 produced in 2005. This wine will probably need 7-8 years of cellaring when released and evolve as well as the 1959 has (which is still a perfect wine today), so we?re realistically talking 50-75 years when stored in a cool cellar. (Tasted once.) " http://www.premiercru.net/premier/shop/WineDetails.do?wineId=41745 98-100 points Parker: "There are 10,500 cases of the 2009 Haut-Brion, from a blend of 46% Merlot, 40% Cabernet Sauvignon, and 14% Cabernet Franc. For technicians, the highest ever natural alcohol, 14.3%, was achieved, with a pH of 3.9, which is about the same as the 1989 and 1990, as well as 1959. This is the kind of wine to send chills even up my spine, and I have been tasting here for nearly 30 years. An extraordinary nose of plum, blueberry, raspberry, crushed rock, and that intriguing floral as well as unsmoked cigar tobacco note (a classic sign of this terroir) is followed by a wine of creamy unctuosity reminiscent of 1989, but there is a freshness, vibrancy and precision that is historic and possibly unprecedented. Some graphite emerges as the wine sits in the glass, but the wine is very thick while at the same time precise and elegant. This is the quintessential expression of one of the greatest wine terroirs of the world. To reiterate, the good news is that there are going to be 10,500 cases of Haut-Brion in 2009, which is about 1,500 more cases than the 9,000 produced in 2005. This wine will probably need 7-8 years of cellaring when released and evolve as well as the 1959 has (which is still a perfect wine today), so we?re realistically talking 50-75 years when stored in a cool cellar. (Tasted once.) " http://www.premiercru.net/premier/shop/WineDetails.do?wineId=41743 100 points Parker: "For the fourth time, the Chateauneuf du Pape Cuvee da Capo has been produced, and for the fourth time, it has received a perfect score although I might back off the 2000's perfect score based on the fact that it seems to be more of an upper-ninety point wine than pure perfection these days. The 2007 may come closest in style to the 1998, the debut vintage, although the tannins are sweeter and the wine is perhaps fatter and richer in the mouth. The alcohols in these cuvees can be very high, ranging from 16.1% in 2003, 15.8% in 2000, 16.3% in 1998, to 15.5% (the lowest ever) in 2007. An inky/purple color is followed by aromas of smoked meats, Peking duck, licorice, lavender, aged beef, grilled steak blood, black currants, plums, sauteed cepes and soy. Enormously concentrated, broad, expansive and massive but not over the top, this is a tour de force in winemaking that is impossible to imagine unless one has a bottle to work through over the course of 4 to 5 hours. Although they advertise using all 13 authorized varietals, this wine is over 90% Grenache, largely from the famed La Crau section of Chateauneuf du Pape. They do have other vineyards from which they pull some of the fruit that goes into the Cuvee da Capo, including St.-Jean, Esquilons and occasionally Monpertuis. The 2007 seems to be broader, fatter, more unctuously textured and more flattering to drink at this stage than the 1998 was. In that sense, the evolutionary development may resemble their 2003s. The 2007 was bottled in February, 2010, and my anticipated drinking dates are 2014-2030+." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=39864 98-100 points Parker: "La Mission Haut-Brion has made so many great wines over the last 100 years, it would be stupid to say the 2009 somehow exceeds this estate-s great classics, such as 1929, 1945, 1949, 1953, 1955, 1959, 1961, 1982, 1989, 1990, 1998, 2000, or 2005. Certainly it will take its place in the pantheon of all the great La Mission Haut-Brions ever made. There are 6,000 cases of it, made from a blend of 47% Cabernet Sauvignon, 47% Merlot, and 6% Cabernet Franc. The natural alcohol hit 14.7%, which far exceeds the perfect wines of 1982, 1989 and 1990. Opaque purple in color, with an extraordinary nose of blueberry liqueur intermixed with camphor, charcoal, hints of burning embers and truffles, and loads of black berry and black currant fruit, the wine has sublime concentration and purity, a finish that goes well past 60 seconds, and not a hard edge to be found in this sumptuous, almost over-the-top, full-bodied wine of enormous power and massive density and richness. An immortal effort, it should drink well for 50-100 years! (Tasted once.)" http://www.premiercru.net/premier/shop/WineDetails.do?wineId=41644 96-100 points Parker: "Another brilliant effort from Gerard Perse, this great vineyard (now just over 90 acres in size with the average age of the vines 45 years) was cropped at 28 hectoliters per hectare. It obviously missed all the damaging hail in mid-May of 2009, and was harvested between October 5 and 15. Everything here is done with extraordinary gentleness and precision. The result is a powerful, full-bodied, remarkably intense wine that is black/purple in color. It will require considerable patience, much like 2000 and 2005. It displays enormous creme de cassis and boysenberry fruit with some cherries, spice box, and crushed rock in the background. It is intense, with loads of minerality, huge extraction, massive power, yet again, the vintage character seems to have given it a freshness and vibrancy despite the wine's obvious viscosity. The minimum patience required is at least a decade, as this is another 40-year wine from Gerard Perse. (Tasted five times.)" http://www.premiercru.net/premier/shop/WineDetails.do?wineId=41687 98-100 points Parker: "From the very top of the granite dome of Hermitage, the 2010 Ermitage L'Ermite Blanc is absolutely remarkable. One hundred percent old-vine Marsanne, this wine tastes like a liqueur of crushed rocks with hints of lemon and white peach oils, buttered brioche, wet steel and gun flint. With floral notes as well as such an intense minerality, this thick, unctuously textured wine still has remarkable acidity. It should be drunk over the next 50-75 years" http://www.premiercru.net/premier/shop/WineDetails.do?wineId=43474 100 points Parker: "For the fourth time, the Chateauneuf du Pape Cuvee da Capo has been produced, and for the fourth time, it has received a perfect score although I might back off the 2000's perfect score based on the fact that it seems to be more of an upper-ninety point wine than pure perfection these days. The 2007 may come closest in style to the 1998, the debut vintage, although the tannins are sweeter and the wine is perhaps fatter and richer in the mouth. The alcohols in these cuvees can be very high, ranging from 16.1% in 2003, 15.8% in 2000, 16.3% in 1998, to 15.5% (the lowest ever) in 2007. An inky/purple color is followed by aromas of smoked meats, Peking duck, licorice, lavender, aged beef, grilled steak blood, black currants, plums, sauteed cepes and soy. Enormously concentrated, broad, expansive and massive but not over the top, this is a tour de force in winemaking that is impossible to imagine unless one has a bottle to work through over the course of 4 to 5 hours. Although they advertise using all 13 authorized varietals, this wine is over 90% Grenache, largely from the famed La Crau section of Chateauneuf du Pape. They do have other vineyards from which they pull some of the fruit that goes into the Cuvee da Capo, including St.-Jean, Esquilons and occasionally Monpertuis. The 2007 seems to be broader, fatter, more unctuously textured and more flattering to drink at this stage than the 1998 was. In that sense, the evolutionary development may resemble their 2003s. The 2007 was bottled in February, 2010, and my anticipated drinking dates are 2014-2030+." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=39692 100 points Parker: "The 2003 Ausone is off the charts in terms of richness. While I gave a 3-digit score to the 2000, I think this profoundly concentrated wine may be even more sublime and exotic. Its inky/blue/purple color is followed by an extraordinary perfume of flowers, crushed rocks, sweet raspberries, blackberries, blueberries, and God knows what else. The impression is one of extraordinary richness and purity, and a multilayered texture yet a surreal lightness as well as laser-like precision. This exquisite offering must be tasted to be believed. Incredibly young, it will undoubtedly close down over the next few years, re-emerging after 15-20 years. It should last for 70-100 years. It is a wine for anthology! " http://www.premiercru.net/premier/shop/WineDetails.do?wineId=42139 99-100 points Parker: "An awesome effort, the 2003 Ermitage La Pavillon is produced from an old vineyard in Les Bessards. Tasting this wine is akin to a religious drinking experience. An endlessly complex, extraordinarily rich, complicated offering, it may last a century. There are 500 cases of this wine, which smells like acacia flowers intermixed with black currant liqueur, melted licorice, Chinese black tea, and incense. With supple tannin, an unctuous texture, and a massive finish, this is a legend in the making. Anticipated maturity: 2015-2060+. As I have said so many times over the last 15 years, the top Chapoutier wines are meant for very long term drinking, and are not designed for immediate gratification. Everything Chapoutier is doing, from his bio-dynamically farmed vineyard to tiny yields, extended fermentations, indigenous yeasts, and no fining or filtration, is done to produce the essence of a vineyard and a vintage. His track record since 1989 and 1990 admirably proves that these are indeed remarkable wines made by a young genius who refuses to compromise. Michel Chapoutier has been misunderstood by some of his peers, and there is a lot of jealousy when someone this young is so incredibly talented, but it is an irrefutable fact that these are wines of singular greatness as well as longevity." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=32363 100 points Parker!! http://www.premiercru.net/premier/shop/WineDetails.do?wineId=42967 96-100 points Parker: "This superb effort rivals La Mission's 2005. There are 6,000 cases of the 2006, and general manager Jean-Philippe Delmas told me that the Merlot came in at a natural alcohol that exceeded 15%. The final alcohol is a whopping 14.3%, the pH is 3.8, and the blend is 60% Merlot and 40% Cabernet Sauvignon. This utterly profound, exceptionally rich, full-bodied, thick La Mission is undeniably one of the candidates for the "wine of the vintage." It possesses a dense ruby/purple color followed by sweet blue and black fruit notes intertwined with notions of burning embers and flowers. Unctuous, massively fruity, and thick, this is a great La Mission! Anticipated maturity: 2012-2035+." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=37396 95-100 points Parker: "There is virtually none of this wine to be found, as it is Gerard Perse's tiniest property, a five-acre parcel on a high limestone plateau at an elevation above that of Pavie Decesse and nearby Pavie Macquin. The vines average 47 years of age, and the blend here is 90% Merlot and the rest split between Cabernet Franc and Cabernet Sauvignon. Yields were a meager 22 hectoliters per hectare, and the alcohol is 14.5%. This wine is fermented in oak tanks, malolactic in barrel, aged on its lees, then bottled unfined and unfiltered. A brilliant wine, opaque blue/purple in color, with an extraordinary nose of the essence of wet rocks intermixed with a floral perfume aspect, it displays enormous creme de cassis, mulberry, and boysenberry fruit, full-bodied opulence, viscous texture, tremendous purity, yet a vibrancy and vivacity due to the unusual vintage conditions, which have provided both massive concentration and huge tannins, yet clarity, precision, and elegance. This is a monster wine that should drink well for 30 or more years. (Tasted two times.)" http://www.premiercru.net/premier/shop/WineDetails.do?wineId=41703 98-100 points Parker: "There are 10,500 cases of the 2009 Haut-Brion, from a blend of 46% Merlot, 40% Cabernet Sauvignon, and 14% Cabernet Franc. For technicians, the highest ever natural alcohol, 14.3%, was achieved, with a pH of 3.9, which is about the same as the 1989 and 1990, as well as 1959. This is the kind of wine to send chills even up my spine, and I have been tasting here for nearly 30 years. An extraordinary nose of plum, blueberry, raspberry, crushed rock, and that intriguing floral as well as unsmoked cigar tobacco note (a classic sign of this terroir) is followed by a wine of creamy unctuosity reminiscent of 1989, but there is a freshness, vibrancy and precision that is historic and possibly unprecedented. Some graphite emerges as the wine sits in the glass, but the wine is very thick while at the same time precise and elegant. This is the quintessential expression of one of the greatest wine terroirs of the world. To reiterate, the good news is that there are going to be 10,500 cases of Haut-Brion in 2009, which is about 1,500 more cases than the 9,000 produced in 2005. This wine will probably need 7-8 years of cellaring when released and evolve as well as the 1959 has (which is still a perfect wine today), so we?re realistically talking 50-75 years when stored in a cool cellar. (Tasted once.) " http://www.premiercru.net/premier/shop/WineDetails.do?wineId=41742 98-100 points Parker's WA (Martin): "There are probably around seven casks of the 2009 L'Extravagant de Doisy-Daene, although that may decrease a little after racking. An equal blend of Semillon and Sauvignon, it delivers a record 220gms residual sugar and yet still exudes astounding minerality and precision, with touches of clear honey, frangipane and cold wet stones. The palate is full-bodied with a mellifluous texture, perfect acidity to slice through that rich botrytized fruit, stunning balance, citrus peel, apricot, Clementine, lemon curd and a hint of ginger. With awesome length, leaving that tingling sensation akin to Szechuan pepper, this wine truly lives up to its name." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=41262 100 points Parker in The Hedonist's Gazette (from the same batch as the bottle Parker tasted): "A dinner with good friends included one of the most remarkable white wines I have ever tasted, a pristine, still youthful and fresh bottle of 1973 DRC Montrachet. Still possessing wonderful acidity, magnificent flavor concentration, and a light gold color, this wine (which came from a top-notch vintage for white rather than red Burgundy) has aged marvelously well. Seemingly younger than many more recent vintages, this bottle came from a cold, private cellar. It was packaged in the old, deep green-colored bottle that the DRC changed a few years later." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=38792