This wine has completely shut down since it’s been bottled but exhibits a saturated ruby/purple color, high levels of tannin, and sweet, noble black currant fruit intermixed with some licorice, espresso roast, and pain grille. In the vernacular, it is closed for business, with medium to full body, high levels of tannin, and good acidity in a more structured, classic style than the 2003. This is a big, traditionally made wine to forget for a good 5-8 years. Anticipated maturity: 2011-2020.
|Score: 90||Robert Parker, Wine Advocate (158), April 2005|
One of the stars of the vintage, this 2002 reveals a saturated to the rim purple color as well as a big, sweet, provocative nose of earth, licorice, creme de cassis, and toasty new oak. It possesses medium to full body, great purity, tangy underlying acidity, and an impressively long, 40-second finish. This top-flight St.-Julien should hit its prime in 5-8 years, and last for over two decades. Bravo!
|Score: 92/94||Robert Parker, Wine Advocate (149), October 2003|
Tasted blind at Farr's 2002 Bordeaux tasting. This bottle has a very lifted, well-defined nose with blackberry, raspberry, earth and tar. Good definition. Autumn leaves. It has a ripe entry on the palate; chewy middle, solid, firm tannins, bright black fruits, redcurrant and cedar. Nice focus on the finish...discernibly good winemaking here but it needs more time. Tasted October 2009.
|Score: 90||Neal Martin, RobertParker.com, October 2009|
Drink 2011-20 Some lift but a bit dangerous. Liquorice in spades. Quite glossy. Chewy end. But flatteringly transparent.
|Score: 16.5||Jancis Robinson MW, Farr Tasting, October 2009|
|Score: 15.7||Farr Vintners, Farr Tasting, October 2009|
Ruby-red. Complex aromas of cherry, currant, cedar, tobacco, mocha, minerals, menthol and licorice. Bright and penetrating, with juicy acids giving definition to the wine's flavors. Flavors run more to black fruits than the nose would suggest. A nicely aromatic wine with ripe tannins and solid structure.
|Score: 90||Stephen Tanzer, vinous.com, May 2005|