Vinous (95+)

Deep, sappy aromas of plum, currant, minerals and smoke, with a compelling earthy complexity. Thick on entry, then youthfully backward and vibrant in the middle palate. A seamless wine that remains light on its feet despite its compelling density and major volume. Finishes with sweet tannins, a note of spicy oak and outstanding persistence.

Burghound (94)

(Outstanding) Assertively complex and spicy black fruit nose introduces seductive, intense, big yet refined flavors that completely coat the mouth and rest so long on the palate that this is frankly almost sensory overload. Tannic, concentrated, deep and weighty yet without a trace of heaviness or lack of balance. As good as the Vignerondes but again, the expression is different - the Boudots is perhaps bigger and more concentrated whereas the Vignerondes is silk and elegance. Either way, it's a very high class problem to choose between them.

Vinous (94+)

Bright ruby-red. Slightly blacker, less exotic nose dominated by dark berries, licorice and minerals. Less lush and more reserved today than the RSV but penetrating, vibrant and gripping. Really folded in on itself and hiding more than it's revealing; less obviously sweet than the RSV. But the long, minerally, very fine finish suggests that this wine will reward a decade or so of bottle aging.

Vinous (94+)

Bright ruby-red. Slightly blacker, less exotic nose dominated by dark berries, licorice and minerals. Less lush and more reserved today than the RSV but penetrating, vibrant and gripping. Really folded in on itself and hiding more than it's revealing; less obviously sweet than the RSV. But the long, minerally, very fine finish suggests that this wine will reward a decade or so of bottle aging.

Vinous (90)

Good deep red. Ripe aromas of black raspberry, smoky oak and earth. Sweet, dense and vinous, with currant and licorice flavors and a solid mineral underpinning. Chewy and rich. Lalou Bize says this began with 13% natural alcohol and was chaptalized less than a degree.

Vinous (93+)

Bright red-ruby. Highly perfumed, expressive aromas of dark fruits, flowers and chocolate. Then less open in the mouth but at least as concentrated as the Brulees; offers a compelling combination of power and perfume. Quite deep and sweet but still holding a good bit in reserve. Even chewier on the finish, with substantial but sweet tannins.

Vinous - Neal Martin (92)

The 2001 Les Forts de Latour is one of many that I had not tasted for a decade. Now at 20 years old, it has a lovely, almost melted bouquet of black fruit laced with tar, cedar and pine, rose petal, occupying that liminal point between primary and secondary stages. The well-balanced palate offers a dash of black pepper on the entry and shows good weight and tension. It’s lively yet classic in style, and fans out wonderfully toward the persistent, saline finish.

Indulge in the exquisite beauty of Malmaison 2001, a jewel of France's Bordeaux region. This noteworthy vintage from the renowned house of Château Malmaison is a varietal-blend of Merlot and Cabernet Sauvignon, imbued with a lavish character.

Malmaison 2001 is meticulously created with organically-cultivated grapes grown in superior gravelly soil, resulting in a deep ruby-red colour. Experienced viticulturists' refined maturation skills give this wine its exceptional aroma and palate - a harmonious balance of black currant, cherry, and subtle spicy hints of oak. The aging in French oak barrels further imbues Malmaison 2001 with delicate tannins and a luxuriously long finish.

Subtly bold and impressively consistent, the legacy of Baron Edmond de Rothschild is beautifully reflected in Malmaison 2001. Its elegance and complexity make it the perfect companion to red meats and aged cheese. Malmaison 2001 is indeed the epitome of timeless refinement, and an outstanding testament to Bordeaux viticulture.

Vinous - Stephen Tanzer (90-93)

Saturated purple ruby. Aromas of blackberry, bitter chocolate, mocha and espresso, with a minty nuance. Then lush, pliant and deep, with lovely sweetness and density. Finishes with big, palate-coating, ripe tannins and strong fruit. This wine has been a moving target in its three vintages, as the 1999 was 80% cabernet sauvignon, the 2000 70% merlot and this 2001 roughly a 50/50 blend of the two varieties.

Savour the classic elegance of Mongeard-Mugneret Grands Echezeaux Grand Cru 2001, a product of the renowned Mongeard-Mugneret family winery located in Vosne-Romanée, Burgundy. With documented wine-growing roots dating to 1620, this ancient domaine ensures quality by selectively handpicking Pinot Noir grapes at optimal maturity. The Grand Cru, made from 50-year old vines, boasts a refined complexity in taste, revealing delicately intertwined flavours of red fruits and blackcurrant, harmoniously balanced with a hint of licorice, all enveloped in a soft palate.

Praised in Wine Spectator and Jancis Robinson publications, the Mongeard-Mugneret Grands Echezeaux Grand Cru 2001 is aged traditionally in oak barrels for 18-20 months, preserving its robust, yet refined, character. With its potential to age gracefully, this wine consistently impresses discerning enthusiasts and collectors alike. An embodiment of Burgundian winemaking prowess, it represents an exquisite addition to any fine wine collection.

LaRVF (95)

Incroyable suavité et douceur unique du tanin pour le millésime. Un vin de rêve qui, avec Lafite, apparaît comme le sommet du millésime à Bordeaux. L'expérience montre qu'il va peu à peu perdre cette grâce pour ne la retrouver que dans trente ans, mais cette fois avec tout le prestige des arômes complexes de vieillissement.

LaRVF (95)

Incroyable suavité et douceur unique du tanin pour le millésime. Un vin de rêve qui, avec Lafite, apparaît comme le sommet du millésime à Bordeaux. L'expérience montre qu'il va peu à peu perdre cette grâce pour ne la retrouver que dans trente ans, mais cette fois avec tout le prestige des arômes complexes de vieillissement.

Wine Advocate (91)

Most of the structure, tannin, and backwardness appears to have found its way into the top cuvee, the 2001 Chateauneuf du Pape La Cote Ronde. A deep ruby color is followed by aromas of spicy new oak, herbes de Provence, earth, pepper, and kirsch liqueur. Pinot Noir-like in the mouth, with moderate tannin in the finish, it will be at its finest between 2005-2013.

Wine Spectator (97)

Some lovely fruit, polished and clean, with all the attributes of a fine terroir--mineral and above all a lot of sweet, ultraripe fruit. Full-bodied, long, with plenty of toasted, smoked bacon and blackberry notes. Easier to appreciate young than many La Chapelles, but what hedonistic pleasure. Best from 2007 through 2015. 4,425 cases made. -PM

Vinous (87+)

Pale gold color. Peach and citrus hints on the nose, with strong oak notes of smoke and vanilla. Chewy with extract but a bit youthfully aggressive; showing less obvious fruit and sweetness today than the Raymond Roure Crozes bottling, or is it simply a bit overwhelmed by its wood element? With aeration, this showed notes of licorice and Thai basil and the dried nut character of classic traditionally styled white Hermitage.

Wine Advocate (96)

A great showing for this wine in the mini-vertical, the 2001 Pavie has a slight lightening at the edge of its dark garnet/plum/purple color and a big, sweet kiss of cedar wood, incense, licorice, blackberry and lead pencil shavings. The wine is dense, very rich, multilayered and finishes with at least a 40- to 45-second aftertaste. This wine seems to be close to full maturity, but should hold there for easily another 15-20 years. It’s a sleeper of the vintage.

Vinous - Neal Martin (97)

The 2001 Petrus has always been winemaker Jean-Claude Berrouet’s favourite vintages. It has developed a truly exquisite bouquet that is both svelte and sensual without any sense of being overbearing. It is almost unaware of its beauty. It gradually opens with tinctures of dried blood merging with ebullient and disarmingly pure red fruit with brilliant delineation. The palate is medium-bodied with slightly grainy tannin, quite forceful red fruit gripping the senses and then letting go, allowing a subtle savory/cooked meat note to flourish towards the finish. Maybe this bottle was a touch more foursquare than previous ones that I have encountered although that will melt away with time. Tasted at the Petrus dinner at the Épure restaurant in Hong Kong.

Vinous - Neal Martin (97)

The 2001 Petrus has always been winemaker Jean-Claude Berrouet’s favourite vintages. It has developed a truly exquisite bouquet that is both svelte and sensual without any sense of being overbearing. It is almost unaware of its beauty. It gradually opens with tinctures of dried blood merging with ebullient and disarmingly pure red fruit with brilliant delineation. The palate is medium-bodied with slightly grainy tannin, quite forceful red fruit gripping the senses and then letting go, allowing a subtle savory/cooked meat note to flourish towards the finish. Maybe this bottle was a touch more foursquare than previous ones that I have encountered although that will melt away with time. Tasted at the Petrus dinner at the Épure restaurant in Hong Kong.

Vinous - Neal Martin (93)

The 2001 Pichon Baron has less fruit intensity on the nose compared to the 2000, and more red fruit, laced with smoke and blood orange – traits that I have noted on previous bottles. Hints of dried blood emerge with time. The focused palate is medium-bodied with pliant tannins, fresh and quite minty. Graphite and a sprinkling of white pepper appear toward the finish. This is one occasion on the Left Bank where I find that the 2000 has more authority, although the 2001 has plenty of charm.

Wine Advocate (99)

The 2001 Chateauneuf du Pape Reserve des Deux Freres elicits “wows”. Aged 60% in neutral wood foudres and 40% in one, two, and three-year old Burgundy barrels, this 2001, which tips the scales at an awesome 16.2% natural alcohol, boasts an inky/purple color along with a sensationally pure bouquet of blackberries, graphite, acacia flowers, licorice, and sweet kirsch liqueur. Unctuously textured and full-bodied, with high tannin as well as a closed personality, this prodigious yet fabulous Chateauneuf du Pape is a potential legend in the making. It requires 3-5 years of cellaring, and should keep for two decades. The texture, purity, and magnificent concentration suggest tiny yields, old vines, and non-interventionalistic winemaking. By the way, this wine represents a selection of the finest lots in the cellar as the sources are the same as for the Cuvee de Mon Aieul, although a large component of Deux Freres is from the Usseglio holdings in the sector of Chateauneuf du Pape called La Crau. Anticipated maturity: 2007-2022+.

Wine Advocate (93)

Ponsot's 2001 Clos de la Roche Grand Cru Cuvée Vieilles Vignes is going from strength to strength, and this bottle was showing beautifully, wafting from the glass with notes of red plums, smoked duck, cherries, spices, mustard seed and potpourri. On the palate, it's full-bodied, deep and concentrated, with chalky but melting tannins, tangy acids and a long, stony finish. Somewhat rustic in profile, it isn't the most elegant vintage of Ponsot's Clos de la Roche, but it's beginning to drink well today.

Wine Advocate (92)

This blend of 80% Merlot, 10% Cabernet Sauvignon, and 10% Cabernet Franc owes much of its extraordinary quality to the impeccable perfectionist efforts of Quinault’s owners, Dr. Alain Raynaud and his wife, Francoise. The 37-acre vineyard, situated within the Libourne city limits, includes some of the appellation’s oldest vines. This wine enjoys all of the state of the art, cutting edge winemaking techniques (i.e., cold fermentation, malolactic in barrel, aging on its lees, and no fining or filtration). Yields are kept to a modest 40 hectoliters per hectare. The 2001 is a worthy rival to the 2000. Deep purple to the rim, this vibrant red boasts a gorgeous bouquet of striking minerality intermixed with raspberries, blackberries, and hints of blueberries, espresso roast, and oak. Medium-bodied, elegant, and pure, with an intense mid-palate as well as a long finish, it needs 2-3 years of cellaring, and should drink well for 12-15 years.

Vinous (91+)

Reticent, very pure aromas of citrus skin, apple, wet stone, spearmint and spices. Spicy, quite dry and uncompromising; dense, fat, full and minerally. Not higher in sugar than the foregoing samples but more glyceral in texture. Finishes long, classically dry and minerally. This really transcends the vintage.

Burghound (92)

I slightly misjudged this as it has really harmonized in the last 6 months with its explosive and spicy black fruit nose and robust yet stylish and classy full-bodied flavors of considerable depth, weight, power and length. A really lovely effort of impressive ripeness and density for the vintage and one that should amply reward patience over the medium term. In short, this is most impressive.