Robert Parker - 96

Jancis Robinson - 20/20

Robert Parker - 95

A very ripe, decadent nose of spicy black fruits, liquorices, black olives and a touch of mocha. The palate is ultra-smooth with a little more poise than La Landonne, but less complexity. Sweet black cherry, cassis, iodine on the mid-palate. Tannic and naturally dominated by new oak at the moment. Very dense and backward on the finish. For hedonistic lovers of Northern Rhone. Tasted May 2005.

Antonio Galloni Vinous Media - 94

Deep red. Wilder, more earthy and more powerful on the nose than the Mouline, with aromas of bitter cherry, creme de mure, fruity dark chocolate, licorice candy, espresso and pungent violet. Dense and broad on the palate, the cherry compote and blackcurrant flavors complicated by dense, dark tones of coffee, high-octane chocolate and black truffle. Quite solid but also lush, sweet and broad on the finish, with hints of complex flowers and herbs. Packs a real tannic punch, but the tannins are thoroughly buffered by the wine's material. Definitely the most sauvage of the trio of '01s right now.

Jancis Robinson - 18/20

93% Syrah, 7% Viognier, flint and limestone soil, fermented in stainless steel vats, 3 week cuvaison. Deep garnet. The most fragrant of the three Guigal wines tasted here. More primary spicy black fruit and pepper, yet with an incipient meatiness. Fine, fresh almost delicate even though it is highly structured.(JH)

Antonio Galloni Vinous Media - 93

(for 375 ml.) Rich gold. Sumptuous aromas of strawberry , glazed pineapple and nut oils are embedded in honeyed botrytis. Rich tropical fruit essences and mineral salts animate the creamily rich yet delicate palate. More concentrated than all of the ausleses here, and with the distinctly suave style of the Domprobst site. Unctuous on the back, but with a refreshing spice character on the long, slate-driven finish.

Antonio Galloni Vinous Media - 97

The 2020 Chambertin Grand Cru has a touch of reduction but that soon dissipated to reveal intense black and red fruit, half and half really, crushed rock (sea cave), a very subtle marine influence the develops with aeration. The palate is medium-bodied with fine-grain tannins, taut and fresh, closing in a little on the finish although I think that is due to the coolness creeping in within the cellar. This is already imbued with a tantalizing sense of magnificence - but would you expect anything less?

Jancis Robinson - 18/20

Cask sample. Slightly brighter colour than the Clos St-Jacques. Tip-of-the-tongue sweetness. Deft and fleet of foot, weightless. Exciting, exotic and luxurious. (MH)

Robert Parker - 93

The 2017 Gevrey-Chambertin 1er Cru Clos Saint-Jacques is being matured in 80% new oak, and it was the one wine in the cellar that was quite strongly marked by its time in barrel when I tasted it. Behind the prominent framing of cedary oak lurks a pretty bouquet of red and black berry fruit, orange rind, rich soil tones and peony. On the palate, the wine is medium to full-bodied, tangy and open-knit with a vanillin-inflected finish. I suspect that the final assemblage will be more integrated than the single barrel, but in its structure and overall profile, this looks to be reminiscent of Rousseau's 2007 Clos Saint-Jacques.

Antonio Galloni Vinous Media - 95

The 2017 Gevrey-Chambertin Clos Saint-Jacques 1er Cru has a bright and youthful nose. Fine delineation with exuberant dark berry fruit, this still needs more bottle age to subsume the oak. Wonderful redcurrant, cranberry notes develop, with orange blossom hints. The palate is medium-bodied with finely-chiseled tannins and exquisite balance, yet it clams up toward the finish. Huge potential, but it needs time in bottle. Tasted blind at the Wallace brothers' Xmas dinner.

Jancis Robinson - 19/20

They have been waiting for 10 years to replant but can't bring themselves to uproot the old vines. Still couldn't bring themselves to replant this year when they saw the grapes. 80"90% new oak. This is prettily fragrant with red cherry entwined with something more stony. So beautiful on the nose. How can fermented Pinot grapes produce an aroma like this? This is so refined and full of emotion " vibrant and addictive. This is charming beyond Charmes. Very, very fine texture and perfect freshness to complete a perfect whole. (JH)

Robert Parker - 93

The 1993 Clos de Vougeot is medium-to-dark ruby-colored with touches of amber on the edges. It is admirably concentrated and deep, with powerful brambleberry and blackberry fruit. However, this medium-to-full-bodied wine has hard, rugged tannin (verging on astringent) that cause concern. I would opt for drinking it soon, but those readers that have faith in the 1993s may want to hold on to it for a decade to see what happens.

Robert Parker - 100

Jancis Robinson - 18/20

Antonio Galloni Vinous Media - 1

Intense aromas of black raspberry, pineapple, grapefruit and honey. A lovely citrus and honey palate impression with herbal hints is quite custardy in feel. This has terrific density but is quieter and less dynamic than its two Spatlese predecessors today. 1 star.