750 mL
Pétrus 2005 Pomerol
Youthful and intensely concentrated, with blueberry, floral notes, vanilla and coffee emerging from a layered, refined bouquet. The palate combines remarkable depth with fresh acidity, ripe tannins and a silky, well-integrated texture, carrying its fruit through a long, expansive finish. Give it three to four hours in a decanter and serve with pork ribs, roast lamb or beef.
Pétrus 1998 Pomerol
Intense and opulent, with plum, blackberry, blueberry and chocolate-coated cherry framed by truffle, flowers, smoke, liquorice and a cool menthol lift. Full-bodied and concentrated, the palate is rich yet polished, with silky texture, fresh acidity and a long, limestone-tinged finish. Allow two to three hours in a decanter and serve with beef, lamb or truffle-accented dishes.
Pétrus 2000 Pomerol
Deeply concentrated and complex, with blackberry, wild strawberry and plum layered with cedar, pencil box, mocha, cocoa, vanilla, liquorice and earthy truffle. The palate is rich and seamless, combining sweet tannins with a dense, silky texture and a long, savoury finish. Decant for about three hours and serve with roast leg of lamb or slow-braised beef.
Château Lafite Rothschild 1982 Pauillac
Deeply aromatic and still beautifully composed, with red currant, cherry and cassis framed by cedar, tobacco, cigar wrapper and warm spice. The palate is silky and precise rather than weighty, carrying mature earth and leafy complexity through a fresh, persistent finish. Stand upright and decant gently for about an hour, watching for bottle variation, then serve with lamb, veal or mushrooms.
Château Le Pin 1998 Pomerol
Macerated black cherry and cassis lead into dark chocolate, truffle and warm spice. The palate is rich and full, but an ethereal, silky texture keeps the concentrated fruit from feeling heavy. Graphite and fine mineral detail bring definition, carrying plum, liquorice and earthy complexity through the exceptionally persistent finish.
Pétrus 2004 Pomerol
Refined and structured, with black cherry, plum and cassis supported by earth, truffle, graphite, dark chocolate and gentle spice. Rich and full-bodied, the palate brings ripe black fruit, well-integrated tannins, balanced acidity and a smooth texture into a long, lingering finish. Give it about three hours in a decanter and serve with duck, roast lamb or mushrooms.
Screaming Eagle Cabernet Sauvignon 1996 Napa Valley
Silky and deeply concentrated, with black raspberry, cassis, ripe black cherry and dark plum lifted by licorice, marzipan, honeysuckle and gentle floral spice. The palate is rich but never heavy, balancing pure fruit with fresh acidity, fine tannins and seamless texture. Clean and lingering on the finish, it benefits from air and pairs beautifully with roast beef or lamb.
Screaming Eagle Cabernet Sauvignon 2006 Napa Valley
Vivid and finely cut, with sweet red berries, black cherry and cassis joined by crushed rock, flowers, spice box and a savoury touch of sage. The palate is energetic rather than weighty, bringing vibrant acidity and fine tannins to a pure, concentrated core of fruit. Long, mineral and persistent on the finish, it rewards decanting and suits roast lamb or beef.
Château Mouton Rothschild 2000 Pauillac
Crème de cassis, blackberry and raspberry lead a layered bouquet, with cedar, tobacco, truffle, coffee, vanilla, earth and exotic spice adding complexity. Concentrated and full-bodied, the palate is fresh and focused, with polished tannins, excellent balance and a long, lingering finish. Allow three to four hours in a decanter and serve with beef Wellington, roast lamb or game.
Remoissenet Pere et Fils 1959 Richebourg Grand Cru
Still remarkably vital for its age, with dried fruit, hay, flowers and savoury spice unfolding around a distinctly saline, sea-brine note. The palate can show firm, forward tannins and surprising lift, though bottle condition matters: some examples remain energetic and youthful, while others fade in the glass. Stand upright, open carefully and follow closely after pouring.
Domaine Armand Rousseau 1994 Chambertin Grand Cru
Mature and remarkably balanced, with red fruit retaining freshness despite the vintage's leaner reputation. The palate avoids undue heaviness or tired fruit, showing a composed structure and firm, lightly green-edged tannins on the finish. It is drinking well now and may continue to hold. Stand upright, open carefully and serve with roast game or earthy mushroom dishes.
Château Lafite Rothschild 2000 Pauillac
Smoke, cigar wrapper, ripe plum and currant open into cedar, wet earth and warm spice. The palate is rich and full, combining deep concentration with bright red fruit, silky tannins and a measured dusty edge on the long, classic finish. Still poised for further development, it benefits from two to three hours in a decanter before serving with lamb or beef.
Château Lafite Rothschild 1990 Pauillac
Dried flowers, cedar and tobacco lead a classic, increasingly expressive bouquet, with red currant, cassis and cigar-box spice underneath. The palate is supple and vibrant, showing refined red fruit, creamy tannins and a savoury thread of herbs and forest leaf. The finish is long and composed. Decant carefully for sediment and serve with roast beef, duck or aged hard cheese.
Château Mouton Rothschild 1982 Pauillac
Flamboyant and richly aromatic, with black currant, blackberry and cherry liqueur layered with cigar box, tobacco, mint, flowers, smoked meat and spice. The palate is full and concentrated, yet finely balanced, combining fresh acidity with silky tannins and an exceptionally long, harmonious finish. Decant for two to three hours and serve with roast turkey, beef or mushroom dishes.
Château Lafite Rothschild 1966 Pauillac
At full maturity, this is a restrained, old-school claret with dried rose, cedar, tobacco and cigar-box aromas over cassis and red cherry. The palate is medium-bodied and refined, with gentle earth, forest floor, leather and spice emerging as it opens. Stand the bottle upright, decant briefly for sediment and enjoy promptly with roast lamb or mushrooms.
Lafite Rothschild 1998 Pauillac
Deep garnet with a faint brick edge, showing cassis and dark berry layered with sandalwood, cedar, tobacco and subtle mineral spice. The palate is concentrated yet remarkably poised, with polished fruit, fine-grained tannins and fresh acidity carried through a long, savoury finish. Give it generous air before serving with roast lamb, beef or earthy mushroom dishes.
Château Lafite Rothschild 1999 Pauillac
Elegant and medium-bodied, with bright red currant, cassis and cherry set against cedar, tobacco, forest leaf and gentle spice. The palate is fresh and softly textured, carrying red fruit, herbs and a measured savoury complexity through a poised finish. Stand the bottle upright, decant only as needed for sediment, and serve slightly cool with lamb, duck or mushroom dishes.
Lafite Rothschild 1995 Pauillac
Classically restrained, with blackcurrant and dark berry layered with cedar, tobacco, coconut, woodsmoke and a faint vanilla note. Medium- to full-bodied, the palate is focused and finely structured, balancing fresh fruit with a firm tannic edge and polished savoury detail. The finish is long, smoky and composed; decant before serving with roast lamb or beef.
Château Lafite Rothschild 1995 Pauillac
Classically restrained, with blackcurrant and dark berry layered with cedar, tobacco, coconut, woodsmoke and a faint vanilla note. Medium- to full-bodied, the palate is focused and finely structured, balancing fresh fruit with a firm tannic edge and polished savoury detail. The finish is long, smoky and composed; decant before serving with roast lamb or beef.
Château Lafite Rothschild 2003 Pauillac
Generous and expressive, with ripe red berries, cassis and roasted dark fruit layered with cedar, herbs, tobacco leaf, truffle and spice. The palate is full and concentrated, combining silky polish with opulent richness and a long, harmonious finish. Bottle variation is possible, so stand upright and decant carefully, tasting as it opens. Excellent with roast beef or game.