Robert Parker (feb 12)
One of the finest wines ever made by proprietor Christian Dauriac, this big, chunky, fleshy, corpulent St.-Emilion is bursting with blueberry, blackberry and raspberry fruit
Neal Martin (Sept 17)
The 2014 Vire-Clesse Quintaine, which has seven to eight grams per liter residual sugar, has a pure and generous bouquet of acacia honey, hints of
Lisa Perrotti-Brown
The 2016 Faugeres is composed of 80% Merlot, 15% Cabernet Franc and 5% Cabernet Sauvignon aged in 50% new and 50% one-year-old barrels for 15 months. Deep
Robert Parker (Feb 2012)
The 2009 Fombrauge has the potential to be the finest wine ever made at this property. Michel Rolland is the consulting oenologist in the vineyard,
Robert Parker quoted (Apr 16)
The 2015 Fombrauge is a blend of 95% Merlot and 5% Cabernet Franc that was cropped at 45 hl/ha between 24 September and 15
Robert Parker (Jun 2015)
Another wine from Bernard Magrez, his 2005 Fombrauge (77% Merlot, 14% Cabernet Franc and 9% Cabernet Sauvignon from the largest vineyard in St.-Emilion) is special.
Robert Parker (Feb 13)
The 2010 La Fleur du Bouard (80% Merlot, 15% Cabernet Franc and 5% Cabernet Sauvignon) is bottled unfined and unfiltered and hit 14.5% natural alcohol.
Robert Parker quoted(Jun 2015)
Abundant sweet cherry and truffle, new saddle leather and spice box notes are present in this medium to full-bodied, supple-textured, silky Pomerol. It is less
Robert Parker quoted (Aug 12)
As this wine sat in the glass aerating, I began having some doubts about whether it merited a low-90s point score. I think it
Neal Martin (Aug 2016) Drink date 2021-2050
The 2001 Laville-Haut-Brion Blanc is now beginning to strut itself, although in common with other vintages, it needs plenty of aeration. It
Neal Martin
Light silvery hue. A citrus, grapefruit nose - not complex with a touch of apricot. A steely palate, good acidity with a bitter lemon finish. Crisp but