Bob Boyle

9.3

Ten out of “Ten”, wonderful nose, body full yet somewhat delicate with long wonderful finish. Drinking perfectly at this time — 4 months ago

Robert Ahlstrom

9.5

Nice minerals, citrus, opens up over five-ten minutes in the glass, bubbles are not overpowering. — a year ago

Will Stanley

9.2

In absolutely pristine condition, this 1989 Pindefleurs, and remarkably young for its age! Big, bold and tannic even with two hours in the decanter, with fresh aromas of raspberries, cherries, balsamic and chocolate orange. This is in a lovely spot for drinking, but will comfortably age another ten years or so. — 3 years ago

Colin Cahoon

9.1

This wine continues to improve with age. A bit sharp and tightly wound when I first tried this vintage nearly ten years ago, the fruit is now nicely blended and mellowed. Dark cherry, raspberry, plum, and ripe strawberry, with some spice on the palate. Medium plus tannins, medium plus alcohol, and high acid. Finally living up to its label. — 4 years ago

with Susan

Eric Urbani

9.0

Ten Grand and 1er Cru Chablis from the 2007 and 2008 vintages, both considered classic years. Very reductive/matchstick. Those who like that style rated it much higher than I did. So did Allen Meadows - BH92 — 5 years ago

Will Stanley

9.2

A fabulous wine from an average vintage, the 2014 Saintayme, the late Denis Durantou’s Saint Emilion Grand Cru bottling from rented vines, provides plenty of enjoyment with enough AOC character to offer interest.

Not far off the 2016 in quality, the wine sports a rich and decadent nose with a classic profile of dark red fruits, along with subtle wafts of cedar, liquorice, vanilla and a touch of five spice. Very expressive.

The palate is medium to full bodied, and follows on with a gorgeous mouthfeel of supple ripe fruits - the sweetness of which is quite well matched by cherry acidity and lingering tannins.

All in all, this is really knockout stuff from 2014. Though immensely likeable now, I could actually see this going strong in another five to ten years. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.0

Felt it was a good ten year in bottle check on the 08 Pavie Macquin. I wasn’t expecting the wine to blow my hair back but, I expected a little something better.

The 2008 Bordeaux growing season was one of difficult weather through August. Then, grand weather in September & October saved the vintage. Well...with this one, it likely made a bad vintage into just a good one.

The nose reveals classic Merlot based nose, nice Claret. The fruits are ripe, slightly ruby & candied but, a little dull. Blackberries, black raspberries, baked, dark cherries, black raspberries & stewed strawberries. Dark fruit cola, vanilla, black licorice, dark, rich earth, stones, touch leather, cinnamon stick, some graphite, light herbal quality with candied dark, red, & a touch fresh of blue florals framed in violets.

The body is just full & very velvety. The tension & structure are a little soft. The balance is good as is the length. However as it continues on the palate is just never pops. In fact, leaner & somewhat hollow. It lacks depth & complexity. The fruits are ripe, slightly ruby & candied but, a little dull. Blackberries, black raspberries, baked, dark cherries, black raspberries & stewed strawberries. Dark fruit cola, vanilla, black licorice, dark, rich earth, stones, soft, velvety leather, cinnamon stick, some graphite, light herbal quality with candied dark, red, & a touch fresh of blue florals framed in violets. The acidity is really nice, fresh. The finish is, soft, elegant, the same wire to wire but, just never dazzles.

I am afraid this is not showing any signs of being in a dumb phase. Nor, is it showing any earmarks that it is going to improve, just evolve.

Photos of; Chateau Pavie Macquin, signage tell you are close, Winemaker - Nicolas Thienpont & their barrel room. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

Most of the wines I open tell me a story w/ each sip. Most tied to my late wife Sofia. My memories of this producer precedes her.

This is a producer that flashed early in my wine journey. Generally, one you have moved on from today. That’s until, their 2013 is offered at $39 recently. A grand vintage. For me, I wanted to see the wineries progression and experience earlier memories that flood back w/ each sip. It has done that.

I have a Napa history infatuation. This one is kinda of a pleasure-pain thing. While I enjoyed this producer many years ago, the 2020 Glass Fires destroyed 90% of their vineyards, almost all their structures & their 19 & 20 vintages. I can’t express enough what a gut punch that is for its owners & staff. It is an insurance nightmare and let’s not forget that after all the time it takes to re-plant vines, it takes at least 7 years before you get useable fruit to make wine. So…a ten yr plus setback w/ nearly no revenue stream.

The wine tonight w/o a ribeye, showed excellent fruits that the 13 growing season brought. But what followed was a lean mid plate and finish. With the steak, not so.

The palate shows M+ velvety, dry tannins. Ripe, rich, lush, ruby fruits of: blackberries, black plum, baked plum, dark cherries, black raspberries, raspberries, poached & fresh strawberries & an understated array of purple fruits. Moist, grey, volcanic clays, moist tobacco w/ ash, used leather, graphite, dry, crushed rocks/limestone-sandstone, dry brush, dark cola, black licorice to anise, dry herbs-bay leaf, sage, dark, mid spice with some palate heat, sweet tarriness, dark, fresh, candied & withering red roses, lavender & dry violets, excellent acidity with a well balanced-knitted, nicely structured & tensioned, elegant finish that lasts minutes and long sets on dry earth & spice.

This is nice on its own but so much better with a ribeye. 92 on its own with a hour decant. 92-93+ with an hour decant plus a juicy, well seasoned MR ribeye. — 4 months ago

Delectable Wine

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9.3

The 2012 Angélus has a fragrant bouquet: a mixture of red and black fruit, truffle, crushed stone and light wilted flower scents. Very pretty. The palate is medium-bodied with fine delineation and good acidity, quite sappy with modest depth. Fairly structured with a dash of white pepper and peppermint on the finish. This Angélus has tons of personality and is drinking well now. Tasted twice at Bordeaux Index's Ten Year-On tasting and blind at the Southwold Ten-Year On tasting. (Neal Martin, Vinous, September 2022)
— 4 years ago

Lee Lightfoot

9.6

Exceptional. Length, power, toasted almond stone fruit brioche lemon curd. Could have passed for ten years younger. — 5 years ago

with Alex

Eric Urbani

9.4

Ten Grand and 1er Cru Chablis from the 2007 and 2008 vintages, both considered classic years. This was my #1 — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

@Delectable this is 2014 Jean-Paul & Benoît Droin, “Blanchot”

The nose reveals; candle wax, lemons, green apple, overripe pineapple, kiwi, lime pulp, pear, white peach, apricots, peach, topical melons, beeswax, honeysuckle, vanillin, creamy butter, fresh herbs, caramel, subtle chalkiness, sea fossils, limestone, grey volcanics, the lemon in Lemon Pledge, green grass, dry straw, glazed, brown butter, with fruit blossoms, yellow lilies, jasmine & spring flowers.

The palate is; rich, lush, round, waxy and elegantly smooth. Excellent viscosity. Glorious as it slips over the beautiful mouthfeel. Sour lemons, green apple, overripe pineapple, kiwi, lime pulp & candy, pear, white peach, apricots, peach, guava, topical melons, beeswax, candle wax, honeysuckle, vanillin, creamy butter, fresh herbs, caramel, subtle chalkiness, sea fossils, saline, limestone, grey volcanics, the lemon in Lemon Pledge, green grass, dry straw, glazed, brown butter with fruit blossoms, yellow lilies, jasmine & spring flowers. The acidity is; round, phat & lively. The finish is; polish, rich, lush, balance fruit & earth and has no hiccups. Great wire to wire.

Photos of; one of their Vineyards, Benoît Droin tasting through his wines & Domaine Jean-Paul & Benoît Droin,

Producer notes; The Droins have been producing wines in Chablis for nearly 400 years (their history as vignerons goes back at least to 1620). Benoît is the 14th generation guardian.

The Domaine has 13 hectares of vineyards and produces 14 different wines, including Petit Chablis, Chablis, 7 Premiers Crus and 5 Grand Crus. They prune specific to each vineyard. The wines are fermented differently by vineyard.

All their wines are fermented in mature oak. The Blanchots are all fermented and matured in tank. Vaillons, Mont de Milieu and Montée de Tonnerre receive 25 per cent of barrel fermentation and maturation, 35 per cent for Vosgros and Vaudésir, 40 per cent for Montmains and Valmur, peaking at 50 per cent for Fourchaume, Grenouilles and Les Clos. However the age of the oak and the choice of tonnelier may vary according to the cuvée. The maximum new oak is ten per cent in the Grand Crus. — 6 years ago

Ericsson

9.4

Mesmerizing cherry notes everywhere with lavishly elegant texture. Drinking amazingly well, but might be better in ten years. — a year ago

Lee Pitofsky

9.7

With 30 years under his belt working directly alongside Anselme Selosse, finally getting the opportunity to make his own wine, “Ozanne” is made with the same vinification practices as Selosse wines, a barrel fermented and aged solera style blend made from ten vintages with just over half being from the most recent vintage. And it is as Selossien as it gets, simultaneously oxidative and fresh with infinite minerality and intensity of vibrant fruit with a stunningly voluminous and satiny texture. Spectacular Champagne. — 3 years ago

Greg Koslosky

9.5

A great 1982 with the structure to age another ten years . A great vintage for Leoville and this was from a high shoulder fill . — 4 years ago

Kyle Miller

9.4

Incredible depth. Plum and black currants, touches of cedar. Showing well with 10 years under its belt. I see it continuing to age well over the next ten. — 4 years ago

PaganWineGod

9.9

This was magical. Refraining from giving this a ten as I've picked up on my wife's insistence that there's no such thing as perfection — 5 years ago

Eric Urbani

9.2

Ten Grand and 1er Cru Chablis from the 2007 and 2008 vintages, both considered classic years. This Droin was the group’s #1. BH91. — 5 years ago

Brian Franke

9.4

Holy French cannoli! Ten years later this grand cru is smooth as can be, and there is a depth to the wine that is hard to surpass. — 6 years ago

with Sara

Somm David T

Independent Sommelier/Wine Educator

9.5

So, if it’s my birthday celebration, there is a juicy ribeye & some old(er) Claret.

My only disappointment with this bottle is as good as it is, there are better things still down the road.

The nose reveals classic Claret. There are earthy, funky fruits of; blackberries, black raspberries, dark cherries, black plum, baked strawberries with shades of raspberries. Steeped fruit teas, limestone minerals, dry crushed rocks, stones, black, rich earth, clay, dry herbs, dark berry cola, cedar, leather, not quite fresh tobacco, underbrush, graphite, gentle, dark spice, slight peppery notes, clove, touch of nutmeg & cinnamon & vanillin, anise to black licorice, eucalyptus notes with fresh & slightly candied florals of, red, dark, blue, purple & violets.

The body is medium full with rounded, nicely resolved, tarry tannins. The structure, tension, length and balance are really singing. It would be good to have another 2001 LMHB in ten years. While 2001 wasn’t a critically acclaimed vintage, I think LMHB over performed the vintage. As well, it followed a grand 2000 vintage which, handicapped it from the start. Ripe; blackberries, black raspberries, dark cherries, black plum, baked strawberries, bright cherries, rhubarb, figs, with shades of raspberries. Steeped fruit teas, limestone minerals, dry crushed rocks, stones, black, rich earth, clay, dry top soil, dry herbs, dark berry cola, cedar, leather, not quite fresh tobacco, underbrush, graphite, gentle, dark spice with soft heat, slight peppery notes, clove, touch of nutmeg & cinnamon & vanillin, anise to black licorice, eucalyptus notes with fresh & slightly candied florals of, red, dark, blue, purple & violets. The acidity is excellent...like a gentle rain shower. The long finish is elegance defined, extremely well balanced ending in soft, round, dry, dusty tannins with beautiful spice.

Photos of; Chateau La Mission Haut Brion & estate vines, beautiful barrel room, pond & Roman columns and the back vow of the Chateau.

Please indulge me while I post some history on this grand producer. As much as I love the wine, I love the history & people that do the hard work to bring us such great wines.

Chateau La Mission Haut Brion is not quite as old as Chateau Haut Brion. However, they are opposite side of the road neighbors. La Mission Haut Brion dates back to the late 16th century. The property came into being after it was purchased by Jean de Pontac in 1533. US winery history is a baby compared to France.

In 1607, the estate changed hands. It was inherited by Ms. Olive de Lestonnac. What an inheritance!

In 1815, something rare happened. Chateau La Mission Haut Brion became the property of an American owner, the Chiapelle family. At the time, the family was already involved in the Bordeaux wine trade. In fact, they knew about the business as they had managed a myriad of different estates including Chateau Cos d’ Estournel.

La Mission Haut Brion continued to change hands until it was finally sold to another American family, the Woltner’s. Frederic Woltner purchased La Mission Haut Brion in 1919. The also became owners on Howell Mountain.

It changed hands one final time in 1983 when it was purchased by Domaine Clarence Dillon, the owner of neighboring, Chateau Haut Brion. They renovated the entire property, starting with replanting the vineyards which, was completed in 1987.

The 26 hectare vineyard of Chateau La Mission Haut Brion is planted to; 45.8% Cabernet Sauvignon, 43.8% Merlot and 10.4% Cabernet Franc. 3.5 hectares of vines are reserved for the production of the white Bordeaux.

To produce the red wine of Chateau La Mission Haut Brion, the wine is vinified in large, 180 hectoliter, temperature controlled, stainless steel vats and aged in 100% new, French oak for an average of 22 months. The annual production of La Mission Haut Brion averages between 6,000 and 7,000 cases per year. — 6 years ago