91+ Luis Gutierrez - Robert Parker's Wine Advocate

There is a savory, almost salty side of the 2021 Superior Tinto that makes it very tasty and adequate for food. It was produced with 40% each Touriga Nacional and Touriga Franca, 15% Tinta Roriz and 5% Sousão from a less warm vintage. The wine is more serious and fresher, with a moderate 14% alcohol and a polished mouthfeel. 220,000 bottles produced. It was bottled in May 2024.

91 Wine Spectator

This fluid red is suave and harmonious, with flavors of pureed boysenberry and black cherry gliding across the palate. Limber, sculpting tannins and balsamico-laced acidity are a supple frame, and accents of stone, wild sage, sassafras root and pepper linger on the fragrant finish. Drink now through 2031. 7,500 cases made, 600 cases imported.

91-93 Jeb Dunnuck - jebdunnuck.com

"Bright green citrus, tart pineapple, and some floral notes all emerge from the 2021 Château De Cerons, a pretty, medium-bodied, elegant, beautifully balanced white that will have at least 4-6 years of longevity."

92-93 Yves Beck - YvesBeck.wine

"The bouquet shows wonderful intensity! It reveals great freshness through notes of lime and grapefruit, followed by a touch of white pepper. The wine has zip, a saline touch, and an aromatic expression that lives up to the intensity on the nose. The finish is consequently extended, lingering, and refreshing."

94 James Suckling - Jamessuckling.com

Very savory and subtle, with leesy aromas alongside graceful strawberries, violet candies and a lot of cinnamon. Medium-bodied but not without weight, showing velvety tannins with tingling acidity. A surprisingly good, elegant nebbiolo. Drink now.

93 James Suckling - Jamessuckling.com

"The bright and youthful aromas of lemons and spring blossoms pull you into this barely medium-bodied dry riesling that’s super refreshing. Not enormously concentrated but so precise, with intense wet stone minerality in the long, pristine finish. A cuvee from vineyards across the appellation on volcanic and marine sedimentary soils. Drink or hold."

90 Eric Guido - Vinous Media

"The 2023 Riesling Willamette Valley is remarkably pretty, with nuances of chamomile, lemon oil and wet stones forming its understated bouquet. Salty and sweet notes mingle on the palate, which displays soft textures and citrus-laced orchard fruit. A minty herbal freshness lingers as the 2023 tapers off with medium length and supreme freshness."

92 Luis Gutierrez - Robert Parker's Wine Advocate

The 2023 Blanc de Blancs has a textbook nose of Mediterranean sparkling with notes of aromatic herbs, dry hay and straw, reflecting the third year of extremely dry conditions in the zone that delivered a small crop that was harvested earlier than ever and resulted in more concentrated wines. It's 50% Xarel.lo, 35% Macabeu, 10% Parellada and 5% Malvasía de Sitges that didn't go through malolactic and refermented and matured in bottle with lees for 18 months. They have access to great grapes (all organic) to produce this wine. It has a vibrant palate with abundant small bubbles and a spark of freshness and is balanced, clean and easy to drink. 200,000 bottles produced. All the bottles have the disgorgement date as a lot number.

95 James Suckling - Jamessuckling.com

This is an unusual entry-level wine. The cool side of the peach notes makes itself very clearly felt, pulling you into a web of intense, slatey minerality. Very stony finish, although the acidity is moderate. Excellent aging potential. From vines up to 70 years old. Vegan. Drink or hold.

92 Wine Spectator

Aromas of lime preserves and dried apple rest on a foundation of sorghum and chrysanthemum in this solidly built Riesling. The palate is dense yet graceful as this elegantly coasts through the long finish, which deftly interlaces its savory and stone notes with bright fruit. Drink now through 2038. 60 cases imported.

94 Falstaff Magazine

Floral, delicate and cheerful, while also serious, with a sharp slate mineral component. On the palate, subtle and firm, mineral and fruity, juicy and supple, weightless and with an elegant acidity, excellent length. A masterpiece.

92 James Suckling - Jamessuckling.com

The aromas of pie crust, dried pears and lemon curd pull you into this sleek and racy dry riesling. There’s a sturdy structure on the medium-bodied palate that gives this quite a punch and drives the crisp finish. From organically grown grapes with Fair'n Green certification. Drink or hold.

93 James Suckling - Jamessuckling.com

"Nicely balanced, with aromas of lemon confit, crushed stones, pastry, grapefruit and flint. The palate is mid-weighted with bright acidity and a zesty, vibrant finish. A well-balanced chardonnay to drink now." - Ryan Montgomery

86-88 Yohan Castaing - Robert Parker's the Wine Advocate

A blend of 50% Merlot, 40% Cabernet Sauvignon, 5% Cabernet Franc and 5% Petit Verdot, the 2024 Haut-Marbuzet shows a more reserved and austere character than in recent vintages. It opens with aromas of dark berries, flowers and subtle spices. Medium-bodied, the wine is juicy and supple, driven by tangy acidity and framed by firm tannins that lead to a compact, somewhat short finish. Hailstorms significantly impacted the Marbuzet plateau, and the damage is evident in the diminished quality and concentration of this year’s wine.

90 James Suckling - Jamessuckling.com

Fruity, mellow and joyful, this blend of shiraz and grenache shows aromas of currants, wild herbs and dried flowers. Medium-bodied with melty tannins. Fruit-forward and easygoing, with a satisfying finish. Drink now. Screw cap.

91 Josh Raynolds - Vinous Media

"(45% pinot meunier, 25% pinot noir and 25% chardonnay, with the rest arbanne, petit meslier and fromenteau; disgorged in April, 2013): Bright straw. Pungent aromas of Meyer lemon, pear and fig, with a gingery accent adding lift. Sappy, penetrating citrus fruit and floral flavors are given a refreshingly bitter character by notes of pear skin and peach pit, with a waxy note coming up on the back half. A smoky nuance lingers on the finish, which shows very good clarity and length. Fifty-five percent of this blend is from 2010 and the rest is reserve wines, mostly from a solera that was begun in 1998." (12/13)

91 Wine & Spirits

"This is not your typical non-vintage Brut. The Aubry brothers include ancient indigenous varieties, which make up five percent of the blend; pinot meunier accounts for 45 percent, the balance in equal parts pinot noir and chardonnay. Nearly half of the blend is reserve wine, half of that coming from a solera made up of vintages going back to 1998. If all that seems complicated, the wine is not. Instead, it tastes like an essential Champagne, with scents of chalk, oyster mushroom, pear skin and lemon pulp creating a bold surround-sound of flavor. There's purity to the expression and a healthy weight to the wine. Pour it with sea bass roasted with chanterelles." (12/13)