Guus Schuijt

10

Speechless
Perfection — 6 months ago

Evandro Pereira

10

Uma aula oflativa, gustativa e táctil do porquê a Borgonha é o fim da estrada — 4 years ago

Ron Siegel

9.8

D’Auvenay Richebourg Dinner — 5 years ago

Ron Siegel

9.3

D’Auvenay Richebourg Dinner — 5 years ago

John Van Trijp

10

What can I say about D’Auvenay……a league on its own. Nothing comes close. — 6 months ago

Stephen Osgood

9.7

consensus WOTN. Lalou knows. — 4 years ago

Mike Saviage

9.7

Tasted blind. Medium gold color. Killer old white burg nose. Notes of lemon creme, white dry soil, some spice, a little honey. Rich and powerful in the mouth. Some fine acidity on the finish causes some pucker. Very interesting overall profile, and my guess is I’ve never had this before which is accurate. I go with a 95 Corton Charlie as a guess. The power and great mouthfeel expanded as this absorbed air over the afternoon. Each sip better than the last. — 4 years ago

Michiel Gruijthuijsen Van

10

Best wine ever! And ever, and ever, and ever. — 3 years ago

Delectable Wine

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9.8

When I tasted the 2018 Pontet-Canet in barrel I described it as a "freak of nature." The 2018 is more than that, it is a freak of nature. Made from yields of just ten hectoliters per hectare, the 2018 possesses off the charts richness, phenomenal balance and head-spinning intensity. Crushed red berries, flowers, mint, cedar and rose petal saturate the palate in a Pauillac of breath-taking richness. The silkiest of tannins frame the phenomenally pure, long finish. This is a towering achievement from the Tesseron family and former Technical Director Jean-Michel Comme, who together spearheaded biodynamic farming in Bordeaux and built the present-day estate around a philosophy of non-interventionalist winemaking. In 2018, grapes were crushed solely by hand. Because of the tiny yields, the entire production was vinified in Pontet-Canet's new smaller concrete vats. All winemaking was done manually, without the aid of external temperature control or electricity. Put in another way, if Lalou Bize-Leroy made Bordeaux, it would taste like this. (Antonio Galloni, Vinous, March 2021)
— 4 years ago

Ron Siegel

9.5

D’Auvenay Richebourg Dinner — 5 years ago