Andrew Cullimore

9.2

2nd wine . Medium garnet ruby, thin garnet rim . Quite serious and mineral , more grafite and , tobacco , seaside scents , spice . Quite cool and elegant in the mouth , sweeter tannin though quite dense still on the palate . Cassis , grafite , cocoa and tobacco finish . Quite rich , good length , spiced finish. This is quite refined and elegant , well balanced freshness , if rounder , more plump than the others (alcohol perhaps ? This is 14,5% but it doesn’t stick out ). Again quite young , needs another 5 years and will last a further 10 or so . Had this down as the Margaux ! — 8 days ago

Meredith Moody

9.1

Loved my first sip of this. Have in my notes that I liked it less as I kept drinking, but then liked it again at the end. It’s pretty dry and you can taste the yeast. Definitely apple-y , I also get some grapefruit and pineapple. It has a bit of oak and minerality. Feels polished. Nice wine. — a month ago

Jeff Miller

9.2

Classic entry level Bordeaux. Everything you hope it would be. — 2 months ago

John Van Trijp

9.9

Weekend with Friends and average wines…😎 — 3 months ago

Scott@Mister A’s-San Diego

9.4

2014 vintage. Last tasted 6.2.23 (9.3). Light-medium body. Decanted with very little sed. Tasted after 30 minutes and two hours. Some fresh, green herbs along with tobacco and milk chocolate notes. Unperturbed and completely confident. Slightly better than the last visit and feel like another decade/near-decade will find this at a 9.5. 4.8.26. — 7 days ago

Andrew Cullimore

9.2

1st wine. Medium garnet with quite thin , garnet rim . Some herbal touches , with earthy terracotta note , touches of dry spices, grafite . On the palate this has good freshness and of tobacco and earthy cassis , quite grippy, dry tannin. A bit foursquare , but quite good length and balance . This probably needs a bit more time , 5 -8 years and will last well a further decade . Had this down as the Haut Brion. — 8 days ago

Jamie Amann

9.0

It had a greenish yellow color, smelled like citrus and tasted like lemon, lime, and pineapple. — a month ago

John Van Trijp

10

Weekend with Friends and average wines…😎 — 3 months ago

Jan A

9.7

Still young-ish — 4 days ago

Somm David T

Independent Sommelier/Wine Educator

9.2

I need to start w/ a little preamble.

For me, Pessac-Leognan was a late comer Bordeaux region. The last one I gravitated to in my 26 yr Bordeaux experience.

Nearly all the previous 2000 Bordeaux’s I’ve had up to this point needed a lot more cellaring. Mostly 1st & 2nd Growths, some 3rd. This 2000 started lean…lacking depth & a bigger tannin profile. But that is not entirely uncharacteristic for older Pessac’s. It seemed slightly more late in its drinking window. It picked up weight in the decanter at 2 1/2 hours and then showed more weight & depth w/ my Ribcap.

This started elegant w/ soft Bordeaux characteristics. Beauty & elegance as I understand it in Bordeaux’s from this region and this kind of age. But lacked 2000 earthiness & depth. For me, this is a 3rd tier Pessac producer, my terminology. Not up there with Haut Bailly or Pape Clement and of course Haut Brion.

2000’s up to this point have shown great depth & deep characteristics. Most needing longer than anticipated aging.

This was beautiful, elegant but lean based on previous definitions. Early on it seemly felt like it was a drink up in the next 3 yrs w/o the steak. With a longish decant & steak, more 7-10 yrs.

The nose shows muddled to slightly stewy; dark currants, blackberries, black cherries, both plums to pudding, poached strawberries, black raspberries and haunting blueberries, red cola, dark chocolate, dry herbs, dry leather-tobacco, softened graphite, moist clay, hints of pepper, some mushroom notes, rich, darkish soils with dry leaves, steeped tea, limestone/sandstone, dry twig, dry pebbles-top soils with dark, red, withering flowers.

The palate shows beautiful elegance with nothing that bites back. Perfectly resolved velvety tannins. Ripe, juicy, somewhat ruby fruits. Yet, have slightly stewy characteristics. Dark currants, blackberries, black cherries, both plums to pudding, poached strawberries, black raspberries and haunting blueberries, red cola, dark chocolate, softly layered & even baking spices; clove, nutmeg, cinnamon & vanillin, mid, dark, Asian spices, dry herbs, dry leather-tobacco, softened, nearly sweet graphite, moist clay, hints of pepper, rich, darkish soils with dry leaves, charcoal, volcanic ash, steeped tea, limestone/sandstone, dry twig, dry pebbles, dry top soils with dark, red, withering flowers, near perfect acidity, well balanced w/ softened structure/tension, great length and an elegant finish that goes on and on and long sets on spice & clay.

Almost new cork and little to no sediment.

92-93 with a long decant & a rich, fatty steak-Ribcap. First taste after pouring into the decanter, 90.

Photos of; Haut-Bergey, Paul Garcin-Managing Director and Francois Prouteau-Cellar Master. — a month ago