Jane Anson: 99 Punkte
"Love this wine, and love how it keeps telling its story of a mountain wine with fragrant fresh herbs and succulent black fruits that slowly unroll in the glass. The Cabernet Sauvignon and Syrah stand out in the glass, spiralling outwards and upwards with cold ash, freshly cut herbs, cassis, blueberry and cranberry fruits. Steel and gunsmoke reduction evident on the opening, give this time in the glass or a few more years in bottle. One of the most 'European' vintages since the launch of the wine, in terms of rain in spring and dry in summer. Maxence Dulou winemaker, with 131 families farming the 31ha of vines across 773 sub-plots (yes, you read that right) set at 2,100-2,600m. 23hl/h yield." (02/2026)
Decanter: 97 Punkte
"Earthy, savoury notes on the nose, I always find this wine so expressive and unique in terms of aromatics. A little shy and subdued compared to more recent quite impressive vintages. Tannins are fine and filling, there's lovely purity to the fruit with concentration to - smoke, peppercorns, flint, cedar as well as mouthwatering blueberry and cranberry fruit. This has tannin finesse, depth, roundness and fresh acidity yet this still feels a touch closed at this point. I love the chalky and mineral elements, graphite, liquorice and wet stones. This still needs some time to fully harmonise but there's great potential. 7% Syrah and 7% Petit Verdot complete the blend." - Georgina Hindle (02/2026)
The Drinks Business: 96 Punkte
"Glorious. Deep dark black cherries, bulby floral elements, a little Szechuan and rose peppercorn, blueberries, mulberries and brambles. All pure and crunchy and essential. Loads of graphite too and a hint of cedar. Sandalwood. This feels quite solaire for Au Yun and there’s quite a lot of liquorice. It’s lovely and very pure, but a wine that’s a little less accessible at this stage than previous vintages. But it does retain a remarkable freshness. Quite saline on the finish, and with it a little game. All the elements are present and although integrated one senses the final form of that integration is still to come. This needs time and will reward it." - Colin Hay (03/2026)
