"...super schöne Nase, große, blaubeerige bis schwarzbeerige Frucht, reife, frische Frucht, große Struktur, Charme und Power, Balance!, kräftige Tannine, gut eingebunden, ganz sauber auch das Finale, feine Mokka- und Kaffee-Noten, sehr lang." (04/2023)
Vinum: 100 Punkte
"Leuchtendes Rubin; strahlende Nase, extrem tiefgründig, vielschichtig, Gänsehaut pur, reife Frucht, Cassis und Brombeeren, darüber florale Noten, Rauch, Lavendelblüten, Veilchen, Zedern; gradliniger Gaumen, dicht, konzentriert, sensationelle Gerbstoffe umgarnen die Frucht, kein Gramm Fett, baut dennoch enorm Druck auf, bleibt dabei hochelegant; im Abgang von grandioser Länge und mit viel Frische. Ein bewegender, grosser Les Carmes Haut-Brion, verblüffend anders, als alles andere, was ich probieren konnte." (10/2025)
Decanter : 100 Punkte
"Deep and brooding, this wine is beautifully floral with violets, irises, and peonies alongside ripe black cherries, liquorice, and dark chocolate. Concentrated yet bursting with energy, it flows effortlessly across the palate. Vibrant red fruits - strawberry, cherry, raspberry - sit atop a mineral backbone of salty, wet stones. Crisp yet powdery tannins and bright acidity give incredible tension. Despite its depth, it feels almost weightless, so drinkable yet built to age. Pure, pristine, and vibrant, with no trace of heat - just balance and finesse. Juicy, lively, and utterly compelling. A true expression of place and a sure-fire hit. 70% whole bunch fermented. Two years ageing, 80% new oak, 10% big 20hl vats and 10% amphora. 3.55pH. 40% Cabernet Franc, 34% Cabernet Sauvignon, 26% Merlot." - Georgie Hindle (12/2024)
Jane Anson: 96 Punkte
"Intense ruby colour, careful extraction. Love this, less in the style of the vintage in terms of exuberance than many, with a trace of austerity to the architecture. Has keeps its distinct character, showing mint leaf, crushed rose petals, vivid with a purity of fruit expression. The 70% limestone is distinctive, the high Cabernet Franc is distinctive, and the choices they make in the cellar underline these distinctions. Guillaume Pouthier director, Guillaume Deschepper technical director. First year ageing, with 70% new oak, second year move into larger oak casks and 10% amphoras. 70% whole cluster." (01/2025)
