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The 2016 Ausone is a blend of 50% Merlot and 50% Cabernet Franc picked 10-14 October and 14-19 October, respectively, at 40 hectoliters per hectare. It is matured in 80% new oak with a light toasting, a move that Alain and Pauline Vauthier have made in recent years just to lessen the impact of the oak.

There is a palpable stateliness about the Ausone this year. It is extraordinarily pure and articulates its terroir as well as any vintage that I can remember over the last 20-odd years. It is not as flamboyant as other Saint Emilions, more correct and precise. The palate is very elegant and precise. I adore the exquisite balance of this Ausone, the precision and fineness of the tannin, the effortlessness that it conveys. This is classy and sophisticated, satin-like in texture with a long and sensual finish.

Not an Ausone that is going to blaze across the sky, this is a cerebral, intellectual Ausone that will entrance for many years to come.

The 2017 Chateau Margaux is a blend of 89% Cabernet Sauvignon, 8% Merlot, 2% Cabernet Franc and 1% Petit Verdot. Deep garnet-purple colored, it needs a little coaxing to reveal alluring notes of blackcurrant cordial, Black Forest cake and black raspberries with suggestions of candied violets, tilled soil, fallen leaves, licorice and espresso plus wafts of underbrush and rosehip tea. Medium-bodied, the elegance and finesse on the palate is simply bedazzling, exuding a quiet intensity of fresh black fruits layered with oh-so-subtle floral and earth nuances. It has a soft, velvety texture and seamless freshness to support the tightly wound flavors, finishing long and perfumed. Beautiful! This grand vin accounts for just 37% of the crop. Drink: 2024-2060.

A towering, thrilling wine, the 2016 Mouton Rothschild is unbelievably beautiful today. Aromatics, fruit density and vertical structure all come together. In the glass, the 2016 is remarkably vivid and powerful, and yet a gentler, more feminine side emerges with time in the glass. The intense, mineral, savory profile recalls the 1986, but the 2016 has more grace, inner sweetness and sophistication than that wine. Even so, the 2016 is going to need at least a number of years in bottle before it starts drinking well, although it won’t be the bruiser the 1986 remains to this day. This is breathtaking wine from Mouton, Technical Director Philippe Dhalluin and his team.

Savitar, the flagship Mitolo Shiraz, is powerful yet elegant, opulent, brooding and intense. Immense lift, the aromatics are an incredibly intense amalgam of blackcurrant, menthol, licorice and cedar oak. The palate shows a hugely complex flavor profile befitting of its pedigree. Characters of black fruits, dried herbs, and earthy tones of licorice and savory leather.

A blend of 54% Merlot, 42% Cabernet Sauvignon and 4% Petit Verdot, the deep garnet-purple colored, 2017 Palmer gives a very serious nose of pronounced blackcurrant cordial, warm plums and blackberry preserves with hints of cedar chest, pencil shavings, violets, dark chocolate and star anise plus exotic wafts of sandalwood and cassia. Medium-bodied, the palate features fantastically vibrant, crunchy black fruits with a firm texture of ripe, grainy tannins and tons of freshness, finishing very long and mineral laced. It will need a good 5-7 years to really blossom with all those tightly wound nuances, but it should be a stunner! 

Chateau Croizet-Bages 2000’s deep ruby/purple color is accompanied by creamy, black currant, cedar, and toast aromas, excellent purity, a rich, medium-bodied style, and sweet tannin in the moderately long finish. This lovely effort offers loads of fruit, sweet tannin, medium body, admirable delineation as well as purity, and surprising length.

Wine Enthusiast: 94Pts; James Suckling: 93 Pts; Robert Parker: 92 Pts; Wine Spectator: 91 Pts

The 2017 Haut-Brion was picked from 31 August to 29 September, the longest harvest ever, matured in 69% new oak. It has a more generous bouquet than the La Mission Haut-Brion at this point: black cherries, blueberry, a little confit fruit, hints of warm gravel and clove. It is much more restrained than the previous vintages – cooler and linear. The palate is medium-bodied with firm tannin, nicely structured with more grip in the mouth than the La Mission. What it has in common with the aforementioned is a sense of symmetry. It feels very persistent with a light marine/oyster shell influence on the finish. This probably has the edge over the La Mission Haut-Brion at the moment, but intra-family competitiveness aside, it boils down to a great follow-up to the brilliant 2015 and 2016.  Drink from 2022 to  2050.

The 2017 Gruaud Larose was picked from 15 to 20 September for the Merlot and from 21 to 3 October for the Cabernets, fermented in wood and cement tanks and aged in French oak, 80% new for 18 to 24 months. Quite deep in colour, it has an introverted bouquet at first that demands a lot of coaxing from the glass. There are notes of black cherry, iodine and just a touch of pencil lead. The palate is medium-bodied with finely balanced. An unpretentious but pretty Gruaud Larose that is benefitted by what is clearly a prudent extraction. The oak is neatly integrated with a linear, almost pastille-like finish and quite a sustained aftertaste. Drink 2022 – 2040. 

This Rosé is crafted from a classic Bordeaux blend  (60% Cabernet Sauvignon, 30% Merlot, 5% Cabernet Franc and 5% Petit Verdot) and reveals a very pale pink color, delicate and brilliant with bright reflections. Intense and radiant nose of red berries a little acidic where mixes some spicy and mineral aromas reminiscent of the great origin of gravelly soil. On the palate, roundness and suppleness enveloping the fruity, refreshing and spicy acidity of Cabernet Sauvignon. Its precision and sharpness accompany a long finish, complex and tart, reminiscent of the aromas of the nose. The whole is well balanced with a lot of lightness.

No57 of Wine Spectator Top 100 wines of 2020

The wine is matured for around 14 months in predominantly French oak barrels, adding structure and complexity while preserving freshness. Oak integration is precise, contributing subtle smoky and cedar notes, fine tannins, and a long, refined finish that elevates it above the classic Crianza style.

Points Awarded:

Hudin.com: 94Pts
Guia Penin: 91Pts
Tim Atkin: 91Pts

Rich aromas of dark plum, blackberry, and mocha are layered with notes of black pepper and smoky char, a nod to the “woodfired” character. The palate is full-bodied and generous, with plush dark fruit, hints of vanilla, and velvety tannins leading to a long, satisfying finish.

Crafted from pewter and wood veneer, encasing a Saint Louis crystal ice bucket and a magnum of Bollinger 2007, the Bond vintage par excellence.

Each numbered piece has been crafted and finished by hand, making it unique. Each gift box is individually numbered with a total of 407 shuttles only made, with 2 only where allocated for Malaysia.

Pipe tobacco, spiced plum, menthol, and blue flowers are some of the aromas you’ll find in this enveloping wine. Full-bodied and savoury, the structured, generous palate combines muscle and finesse, doling out fleshy morello cherry, raspberry jam, liquorice, and a dollop of vanilla alongside velvety tannins. It’s already approachable but will age well for several years or more.

James Suckling: 97 Pts; Decanter World Wine Awards: 96Pts; Falstaff: 96Pts; Wine Enthusiast: 95Pts; Wine Spectator: 94Pts; Wine Advocate: 94 Pts; Vinous: 93 Pts

Crafted from sustainably-grown grapes, certified by Agriqualita

Light gold, fine and abundant bubbles. Open and expressive, with delicate, unveiling notes of citrus, flowers, and white fruits. Balanced, combining freshness and vinosity, Precise, fruity, with a long finish.

James Suckling: 92Pts; Falstaff Magazin: 92Pts; Wine Enthusiast: 91Pts; Tom Cavannan: 91Pts

This wine takes its name from the walls that protected the monastery at Poblet during the Mercenary Wars. he unmistakable identity of Grans Muralles is thanks to the stony, slate ground (Licorella) of the region, and the grape varieties used to make it. One century after the phyloxera plague the Torres family have begun to recuperate autoctonous grape varieties believed to be extinct, such as Garro and Samso, using modern viticultural techniques. Together with red Garnacha, Mazuelo and Monastrell they create the unique spirit of this wine, aged in new French oak (Tronçais thin grain) for 18 months.

Warm and compact full-fruit aromas are spicy, creamy and integrated, with nothing held in reserve. A huge palate stampedes with grapy blackberry, ripe plum and burn. There’s power and some fiery aggression to this Catalonian classic, with chocolaty oak settling in alongside flush berry power on a loud finish.

Decanter: 95Pts; Wine Spectator: 95Pts; Wine Enthusiast: 93Pts; James Suckling: 92Pts

This 10-year-old tawny port is crafted from a blend of premium wines that have been aged in seasoned oak casks for an average of 10 years. This extended maturation process imparts a beautiful amber hue to the wine and allows it to develop a complex bouquet of aromas, including dried fruits like apricots and raisins, complemented by notes of nuts, honey, and subtle spice. On the palate, Warre's 'Otima' 10 Years Tawny Port is rich and velvety, with a harmonious balance of sweetness and acidity, leading to a long and elegant finish.  The 'Otima' 10 Years Tawny Port is versatile and can be enjoyed in various settings. It is an excellent aperitif when served slightly chilled and pairs wonderfully with desserts such as crème brûlée, almond tart, and blue cheese. The modern packaging of the 'Otima' range, featuring sleek and stylish bottles, also makes it an attractive gift option for wine enthusiasts.

In this 2023 vintage, Pascal Jolivet's Terres Blanches cuvée is a plot-based cuvée produced on 100% clay-limestone soils, a great Pouilly Fumé, Loire white wine, 100% Sauvignon.
The colour is a luminous light yellow
The nose is mineral with hints of gunflint characteristic of Pouilly Fumé 
The palate is full-bodied, complex, mineral with hints of citrus and white fruit.

To be enjoyed now, this very great wine should be served chilled, at around 10°C. It will go perfectly with a seafood platter, turbot served whole or roasted white meat. 

Pascal Jolivet is a renowned winemaker and wine producer from the Loire Valley in France. Since founding his winery in 1987, he has built a reputation for producing high-quality wines that reflect the region's unique terroir. His wines are characterised by their elegance, purity and freshness, and are often considered to be among the best in the region. Pascal Jolivet uses modern, environmentally-friendly winemaking techniques to create wines that reflect both the winemaking tradition of the Loire and innovation. His commitment to quality is reflected in the recognition of his wines by critics and wine lovers around the world.