"As for the 2005 Vina El Pison, like the 2005 Pagos Viejos, it is just a bit more muted and not quite as explosive on the nose and palate. It will take more time to fully strut its stuff but, make no mistake, it too is a legend in the making. Kudos to Bodegas Artadi for this tour de force!"

"Of all the La Reserves that I put together the L'eglise is no doubt the most explosive and the one I really took all the great fruit ;) and the good fruit scored super well with Parker, so imagine. The biggest difference between the regular cuvee and this effort is that this wine has a lot more structure and I feel has a better balance to it, this is one of my favorite all time wines and if this wasn't a wine I blended I would go 96-7, wait to you try it!"-Gary Vaynerchuk

""This renowned Pomerol estate has come on very strong in the last 10 years, thanks to owner Helene Garcin and consulting wine maker Dr. Alain Raynaud. This wine emphasizes terroir and elegance more than power and brute force. Beautifully balanced, aromatic and a pleasure to drink now, this should easily last for 20+ years. 80% Merlot, 20% Cabernet Franc."

The chateau's bottling was rated 92 Points by Robert Parker, The Wine Advocate.

"Tasted at the Langoa-Barton vertical in London. A stunning 2005 that over-achieves...and some. A lucid garnet colour. There is a sumptuous, almost decadent quality to the nose with notes of raspberry, black plum, mulberry, just a hint of Seville orange marmalade, all with wonderful definition and freshness. The palate is full-bodied with a velutinous entry. An unashamedly seductive Langoa with very fine tannins and a tangible lightness of touch married with immense purity. The middle and finish have an unerring symmetry whilst the finish is about as seamless as Saint Julien can get (actually redolent of a less turbo-charged Leoville Las-Cases.) Moderate length: blackberry, tobacco and a touch of pepper on the finish. A Langoa that I suspect is more for medium- rather than long-term drinking like its sibling. But who cares...delicious! Drink 2012-2030."

"Wonderful aromas of licorice, crushed blackberry and mineral. Full-bodied, with very well-integrated tannins and vanilla, berry and aniseed flavors. Has a long, long finish. Best after 2015. 6,665 cases made." -92 Points - Wine Spectator

"Big, ripe, almost exotic, this has developed impressively over the past 18 months. Its tannins are certainly huge, but so is the fruit, warm, rich and enticing. Very powered, it thrusts black currants and acidity right up front." -92 Points - Wine Enthusiast

"The 2006 Sally’s Paddock was aged for 24 months in 60% new French and American oak. Deep garnet in color, it reveals an alluring bouquet of violets, spice box, especially clove and cinnamon, black cherry, and blackberry. This is followed by a medium-bodied, elegant wine with a velvety texture, great concentration and depth, well-concealed tannins, and a very long finish. It will reward 6-8 years of cellaring and offer prime drinking from 2015 to 2036." 93 Points - Jay Miller - Wine Advocate

"Inky purple. Exotically perfumed bouquet of blackberry, blackcurrant, candied licorice, graphite and musky underbrush. Picks up espresso and black cardamom scents with air, which add to the wild, complex personality. Deep and creamy, with sweet dark berry preserve flavors, solid tannic grip and a late jolt of anise. Finishes with excellent cling and noteworthy persistence, the dark berries echoing." 91 Points - Josh Raynolds

"Sally’s Paddock is far better known among collectors in Australia than it is in the USA. The wine is named after the winemaker Neill Robb’s wife Sally, and is sourced from a 4-acre dry-grown, 35-year-old block planted to Shiraz, Cabernet Sauvignon, Cabernet Franc, and Merlot." - Jay Miller

"The Sally’s Paddock is the jewel in the Redbank crown. Sally's Paddock Named after winemaker Neill Robb’s wife, Sally’s Paddock is a distinctive wine made from a single non-irrigated vineyard established in 1973 at Redbank. The Sally’s Paddock vineyard grows modest crops of exceptional quality Cabernet Sauvignon, Shiraz, Cabernet Franc and Merlot which are hand picked at Optimum balance, small batch made with wild yeast, hand punched, basket pressed all in the Old Australian way. Extended use of new American and Nevers oak ensures that the characteristics of the Unique blend from this Legendary vineyard are conserved in the wine until Ultimate maturity. It is universally regarded as one of Australia’s classic red wines. The unique combination of soil type, cool-mild climatic characteristics and non-irrigated traditional culture vineyards produce low yield grapes of high intensity, colour and flavour in the classic Pyrenees style." - Winery