Red
Château Mouton Rothschild 2007 Pauillac Magnum
Smooth and classically shaped, with blackcurrant, black cherry and ripe dark fruit joined by coffee, cedar, tobacco, cigar box, herbs, mineral and a faint floral lift. Medium-bodied, the palate combines fresh forest notes with ripe tannins, polished structure and excellent balance. It is generous up front, then finishes long, savoury and composed; serve with roast lamb or beef.
Harlan Estate 2014 Proprietary Red Oakville Napa Valley
Blackcurrant, black cherry and crushed blackberry open with violet, graphite and rose petal. The full-bodied Cabernet blend is dense yet finely balanced, layering plum, mocha and liquorice over ultra-fine tannins. Forest floor, charcoal, dried herbs and warm spice add savoury depth, while mineral tension carries the rich fruit into a long, focused finish.
Joseph Drouhin 2006 Musigny Grand Cru
Musky floral aromas of magnolia and exotic orchid mingle with kirsch, dark cherry, plum, brown spice and a cool mineral edge. Rich and concentrated on the palate, the wine remains finely textured, with bright acidity and polished, fine-grained tannins. Savoury depth and chalky precision drive the long, resonant finish.
Chateau Latour 1989 Pauillac
Evolved dark ruby with amber at the rim, offering ripe black cherry, currant, caramel, coffee, cedar and spice. The palate is medium-bodied, cohesive and smooth, with black fruit, gravel, graphite and pencil-box detail. Gentle grip and satisfying depth carry the savoury fruit into a composed, quietly persistent finish.
Château Latour 1995 Pauillac
Black currant, blackberry and black olive lead a mature, generous bouquet, with liquorice, pepper, smoke and cigar box adding depth. Full-bodied yet refined, the palate is concentrated and savoury, balancing fresh acidity with supple tannins and a long mineral finish. A three-hour decant suits its sturdy structure. Serve with saddle of lamb, roast beef or braised short ribs.
Château Haut-Brion 1995 Pessac-Leognan
Deep and refined, with blackcurrant, plum and blackberry joined by graphite, cedar, tobacco leaf, leather, earth and subtle smoke. The palate is full-bodied yet elegant, combining ripe dark fruit with polished, still-present tannins, bright acidity and mineral precision. A long, savoury finish rewards about three hours in a decanter; serve with roast lamb, veal or game birds.
Château Margaux 1995 Margaux
Restrained and sophisticated, with blackcurrant and black olive framed by roasted coffee, cedar, toast and a mineral lift. The medium-bodied palate shows real density without heaviness, combining concentrated ripe fruit with aristocratic acidity, firm tannins and finely integrated oak. Long, dry and precise on the finish, it rewards a two-hour decant and pairs beautifully with roast lamb.
Château Haut-Brion 1990 Pessac-Leognan
Opulent and mature, with ripe blackcurrant, mulberry and red currant layered with cedar, fine leather, tobacco, mushroom, chocolate and warm spice. The full-bodied palate is round and concentrated, balancing sweet fruit with fresh acidity, mature silky tannins and excellent depth. A long, pure finish follows; decant for about two hours and serve with beef tenderloin or roast lamb.
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.
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.
A-F Gros 2016 Echezeaux Grand Cru Mg
Floral aromas of lavender and violet meet red cherry, spiced plum and a discreet toastiness. The palate is medium-bodied yet concentrated, with ripe strawberry, darker berry fruit and a gentle earthy undertone. Silky texture and balanced acidity carry into a powerful, clean finish framed by refined, moderately firm tannins.
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.
Louis Jadot 2009 Musigny Grand Cru
Rose petal, sweet red berries, plum and subtle spice rise over a restrained wet-stone note. The palate feels weightless yet intense, with concentrated fruit held by fine tannins and lively freshness. Richness builds without heaviness, while precise mineral detail and a supple texture carry the wine into a long, graceful finish.
Masseto 1999 Toscana IGT
Violet, raspberry and ripe berry aromas rise from a deep, concentrated core. The palate is full-bodied, powerful and structured, with silky tannins giving the dark fruit remarkable polish. Freshness keeps the scale in balance, while berry richness and quiet savoury detail build toward an exceptionally long, composed finish.
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 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.