89-91 Neal Martin - Vinous Media

The 2021 Chambolle-Musigny Les Noirots 1er Cru has a light bouquet with loam-tinged red berry fruit, hints of Earl Grey and bay leaf. The palate is medium-bodied with fine tannins, a pleasing symmetry to this Noirots with a delicate, leafy finish. This will form attractive early drinking.

95 Wine Enthusiast

This is structured, complex, dense and lengthy, a celebration of dark berry fruit that is layered and velvety smooth on the palate. Tobacco, oak and dried herb accent it with ease, complementing and contrasting in myriad ways and landing on a sophisticated finish.

95 Wine Enthusiast

This is structured, complex, dense and lengthy, a celebration of dark berry fruit that is ayered and velvety smooth on the palate. Tobacco, oak and dried herb accent it with ease, complementing and contrasting in myriad ways and landing on a sophisticated finish.

97+ Monica Larner - Robert Parker's Wine Advocate

The best vintages of Solaia are 1990, 1994, 1997, 1999, 2001, 2004, 2007, 2010 and now 2013. Marchesi Antinori's 2013 Solaia is a profound and meaningful wine that is based mostly on Cabernet Sauvignon with Sangiovese and Cabernet Franc in supporting roles. It sports a dark and thick texture with plump fruit and spice, grilled herb and black pepper. The bouquet is intense and layered with the kind of complexity that is best admired as the wine shifts and evolves in the glass. The textual impact is also impressive—you feel the inherent power and the structure, but these elements are never overdone. The best is yet to come; this Solaia is built for long cellar aging.

95 Luis Gutierrez - Robert Parker's Wine Advocate

"The next bottling after the number 93 is the NV La Bota de Manzanilla 113, which has strong green olive and brine aromas, but it's going for a fresher style and profile, austere and dry and still aged seven years or so under flor. The palate is super dry and long. This is the follow-up to edition 93 that started this new path of more freshness and drinkability but respecting the authenticity of the wines. This is a bit tight, possibly because of the recent bottling. 5,000 bottles produced. It was bottled in June 2022."

93 Luca Maroni - Annuario dei Migliori Vini Italiani

The pure Monastrell 2016 Elo was produced with vines from Yecla at 770 meters in altitude on limestone-rich soils. It's the fruit of a single ungrafted plot that was planted in 1973. 2016 was a rainier year, more continental than the Mediterranean 2015. The clusters fermented in stainless steel pools for 28 days, and the bunches were foot trodden twice per day. The wine matured in 500-liter French oak barrels for one year and a further year in bottle. It's ripe without excess and shows varietal aromas, a bit of tree bark, wild berries and aromatic herbs. The palate is medium to full-bodied and reveals fine, slightly grainy tannins. 2,300 bottles were filled in January 2019.

96 Decanter

"A deep, quite herbal expression, with liquorice and crushed blueberries to the cassis fruit. Full-bodied, powerfully fruited, dense and deep. Really mouthcoating, intense fruit. The tannins are ripe, fine and plentiful, all saturated in blackberry juice on a long finish. Certainly one of the most successful Châteauneufs this year Will age well. fermented in lightning."

97 Decanter

Intensely perfumed, with a pretty nose of lifted violet, delicate raspberry and plush black cherry, while the vibrant palate is graced with cedar, thyme, lush plum, a refined mineral tension and ends on a perfumed, long finish.

94 James Suckling - Jamessuckling.com

Aromas of blackcurrants come through clearly along with hints of lead pencil. It’s medium- to full-bodied with fine velvety tannins and a flavorful finish. Caressing texture and not overdone. Lovely now to drink as a young wine but it will be even better in three to five years.

93 Wine Enthusiast

This mouthfilling and gentle-textured blend based on 76% Merlot floods the palate with late-picked blueberries and cherries that are layered with vanilla and milk chocolate nuances for an almost sweet effect on the palate and finish. The wine is luscious enough to drink soon, and through 2032.

100 Jeb Dunnuck - jebdunnuck.com

The 2018 Château Larcis Ducasse checks in as 89% Merlot and 11% Cabernet Franc that comes from a gorgeous hillside terroir on the Côte Pavie, located between Château Pavie and Château Bellefont-Belcier. Aged 18 months in 60% new barrels, it offers a truly sensational bouquet of ripe blackcurrants, espresso roast, scorched earth, bloody meat, chocolate, iron, and bouquet garni. A massive, super-rich Saint-Emilion with a dense, concentrated, layered mouthfeel, it has building yet sweet tannins and incredible purity of fruit. Reminding me of the 2005 shortly after release, this heavenly juice offers astonishing richness and depth while staying flawlessly balanced and elegant. Sadly, there are less than 3,000 cases produced, but this monumental, legendary wine won't hit maturity for a good 8-10 years and will have 40-50 years of longevity if well stored. Hats off to Nicolas Thienpont and consultant Stéphane Derenoncourt for producing one of the wines of the vintage as well as one of the greatest young Bordeaux I've ever tasted.

92 Wine Enthusiast

Old vines on the Mouchão estate give an impressively concentrated wine with vanilla and leather aromas. Aged in wood, it has a rich, polished and spicy character, blackberry flavors with a dense finish. Drink from 2026. — Roger Voss