Bordeaux
Château Lafite Rothschild 1983 Pauillac
Supple, fresh and ready to enjoy, with cedar, tobacco and stone giving way to cassis, cranberry and ripe red fruit. The palate is medium-bodied, elegant and silky, balancing sweet fruit with savoury herbs, lead-pencil detail and a gently smoky edge. Little aeration is needed; pour carefully from a settled bottle and pair with roast chicken, veal or grilled mushrooms.
Chateau Margaux 2004
Polished and aromatic, with violets and dark red fruit joined by espresso, tobacco and gentle earth. The palate is medium-bodied and silky, balancing fresh cherry and blackberry with finely shaped tannins and an elegant, measured richness. Floral lift and spice keep the wine poised as it opens. The finish is long and composed, carrying ripe fruit, subtle oak and savoury detail without losing its characteristic delicacy.
Château Margaux 2011 Margaux
Violet and delicate spice lift a fragrant mix of black cherry, blackberry and cassis, with mocha, smoke and truffle adding depth. Concentrated yet graceful, the palate is soft and refined, with velvety fruit, smooth tannins and a long, caressing finish. Give it four to five hours in a decanter and serve with spiced lamb, duck or mushroom dishes.
Château Margaux 1983 Margaux
Dried and fresh flowers rise from a complex bouquet of cassis, blueberry, fig, plum and cherry, with cedar, leather, tobacco and earthy mineral notes underneath. Medium-bodied, silky and sensuous, the palate combines mature richness with fresh acidity and firm, polished structure. Pour carefully from a settled bottle; an hour of air is ample. Excellent with flank steak or roast duck.
Mouton Rothschild 2003 Pauillac
Rich and opulent, opening with intense blackcurrant, ripe dark plum and cassis before cedar, tobacco leaf, vanilla and warm spice emerge. Full-bodied and concentrated, the palate carries generous fruit on polished tannins with enough freshness to keep the texture poised. A subtle floral lift brightens the long, savoury finish. Decant and serve with roast lamb or beef.
Château Mouton Rothschild 2009 Pauillac
Opulent and seductive, with black currant, black cherry and plum surrounded by violet, cigar box, tobacco, liquorice, smoke and bitter chocolate. The palate is rich and satiny, its dark fruit controlled by fine-grained tannins, savoury mineral freshness and a long, pure finish. Still youthful, it benefits from three to four hours in a decanter before serving with veal or lamb.
Château Margaux 1998 Margaux
Mature garnet with a fine amber rim, offering blackcurrant, dried plum and fig alongside mint, cedar and an earthy gunflint note. The palate is elegant and layered, combining graceful bottle-aged complexity with polished tannins, fresh acidity and a restrained core of dark fruit. Long and composed on the finish, it opens beautifully with a thoughtful decant.
Château Mouton Rothschild 2004 Pauillac
Black fruit and cassis sit beneath baked spice, smoke, earth and a distinctive saline note. Medium-bodied and cohesive, the palate has measured grip, a slightly chewy texture and a correct, savoury finish rather than overt richness. Bottle variation is significant, so provenance matters; stand upright and decant carefully for about two hours before serving with beef or lentils.
Chateau Lafite Rothschild 2013 Pauillac
Fine-boned and restrained, with tobacco, cassis and crushed gravel leading into fresh red cherry. The palate is medium-bodied and polished, favouring clarity and precision over weight. Firm but refined tannins frame the fruit, while subtle cedar and mineral notes give the wine a classical, savoury shape. The finish is clean and measured, tapering through cherry, tobacco and cool stone with an understated, composed persistence.
Château Haut-Brion 2004 Pessac-Leognan
Refined and restrained, with blackcurrant, black cherry and savoury dark fruit joined by graphite, cedar, smoke, cigar box and mineral notes. Medium-bodied and focused, the palate combines fresh acidity with fine, well-integrated tannins, measured concentration and notable vitality. The finish is long and pure; decant for about four hours and serve with simply prepared beef or lamb.
Chateau Lafite Rothschild 2017 Pauillac
Graceful and steadily unfolding, with sweet red fruit moving toward plum and dark cherry as the wine opens. The palate is refined and silky, building intensity without heaviness and showing remarkable purity through the middle. Fine tannins and fresh acidity hold the fruit in precise balance, while graphite and cedar add discreet savoury depth. The finish is long, calm and persistent, leaving polished fruit and mineral detail.
Chateau Mouton Rothschild 2003 Pauillac
Rich and opulent, opening with intense blackcurrant, ripe dark plum and cassis before cedar, tobacco leaf, vanilla and warm spice emerge. Full-bodied and concentrated, the palate carries generous fruit on polished tannins with enough freshness to keep the texture poised. A subtle floral lift brightens the long, savoury finish. Decant and serve with roast lamb or beef.
Château La Mission Haut-Brion 2005 Pessac-Léognan
Sweet blackberry, cassis and spring flowers open over crushed rock and earthy mineral notes. Full-bodied and richly layered, the palate combines warm dark fruit with velvety yet firm tannins and an energetic backbone. Tobacco, cedar and savoury spice add depth before the exceptionally long, textured and precise finish.
Château Haut-Brion 1994 Pessac-Leognan
Deep plum-ruby in colour, with black cherry and currant layered over truffle, earth, dried herbs, licorice and a smoky spice-box note. Medium-bodied, the palate is supple and harmonious, combining a plump, gently chewy texture with fresh lift and fine, still-present tannins. Savoury complexity carries through the long finish; decant before serving with beef or lamb.
Château Mouton Rothschild 2014 Pauillac
Concentrated yet finely controlled, with cassis, dark berries, violet and lead pencil layered over restrained creamy oak and savoury herbs. The full-bodied palate has freshness, polished texture and sweet, ripe tannins, while mineral detail and spice carry the long finish. Still youthful, it benefits from three to four hours in a decanter before serving with grilled beef or lamb.
Chateau Haut-Brion 2008 Pessac-Leognan
Silky and layered, with black raspberry, ripe cassis and dark plum set against tar, spice and warm gravel. The palate is polished and concentrated, yet the tannins remain fine and elegant, giving the fruit a seamless, measured flow. Tobacco and subtle smoke emerge through the middle, adding savoury complexity without obscuring the freshness. The finish is long, balanced and persistent, carrying pure dark fruit, mineral depth and refined structure.
Château Mouton Rothschild 1998 Pauillac
Powerful and still youthful, with crème de cassis and dark fruit layered with pencil lead, roasted espresso, tobacco, smoke, saddle leather and Indian spice. Full-bodied and concentrated, the palate combines depth with fresh structure, fine tannins and a long savoury drive. Decant for about ninety minutes and serve with roast beef, lamb or venison.
Chateau Mouton Rothschild 2001 Pauillac
Deeply coloured and composed, with bilberry and blackcurrant layered over cigar box, smoke, autumn leaves and supple leather. The palate is concentrated and richly textured, yet held in balance by fresh acidity and finely structured tannins. Graphite and smoked tobacco carry through the long, savoury finish. Decant gently and serve with roast beef or lamb.
Mouton Rothschild 2001 Pauillac
Deeply coloured and composed, with bilberry and blackcurrant layered over cigar box, smoke, autumn leaves and supple leather. The palate is concentrated and richly textured, yet held in balance by fresh acidity and finely structured tannins. Graphite and smoked tobacco carry through the long, savoury finish. Decant gently and serve with roast beef or lamb.
Château Latour 2004 Pauillac
Cassis and dark cherry lead a refined bouquet, with carob, cedar, pencil shavings, nuts and floral notes of lilac, lavender and jasmine. The palate is round, supple and balanced, combining fresh acidity with ripe tannins, chocolate richness and a structured, elegant finish. Still developing, it benefits from about two hours in a decanter before serving with beef or lamb.