Vinous (92)

(13.2% natural alcohol): Bright medium yellow. Reticent aromas of underripe pineapple, white nectarine, crushed herbs and white pepper. Very ripe, supple and fine-grained, with the fruit and spice flavors conveying an impression of finesse. The 2013 grand crus were bottled this January, except for the Blanchots, which was bottled in September of '14 owing to the small size of the cuvée.

Vinous (92-94)

The 2013 Chablis Valmur bristles with energy and pure class. Here the flavors are vibrant and focused to the core, with plenty of the typical Moreau depth, but also more than enough underlying acidity and minerality to provide balance. The aromatics are just a touch reduced at this stage, but that is not surprising considering I tasted the wine from tank. The 2013 was vinified in equal parts oak and stainless steel, while the aging is taking place entirely in tank.

Vinous (91-93)

Mint, chamomile, honey, hazelnuts and dried fruits jump from the glass in the 2013 Chablis Vaudésir. Underlying veins of acidity give the Vaudésir its energy, tension and pure drive. This is one of the more reticent wines at Moreau this year, but it also offers plenty of promise. In 2013, the Vaudésir was fermented entirely in tank.

With a deeply-rooted devotion to his craft, Christian Nourissat, alongside his sons, deliver a masterpiece in viticulture with the Christian Nourissat Clos de Vougeot Grand Cru 2013. Harvested from the renowned terroir of Burgundy, France, each grape yields an unprecedented richness. This eloquent wine is the outcome of rigorous hand-picking harvesting and traditional vinification, which magnifies the inherent qualities of the Pinot Noir grape.

Beloved for its ruby-red hue and full-bodied character, this grand cru envelops the senses with a robust bouquet of wild berries, aromatic spices and subtle undertones of truffles. The silky palate offers balanced tannins and overpowering flavours of dark fruits, leading you to an enduring finish. The Nourissat's meticulous winemaking approach ensures each sip of the Christian Nourissat Clos de Vougeot Grand Cru 2013 resonates their tradition of excellence. Enjoy an iconic snapshot of French winemaking prowess embedded within each bottle of this extraordinary grand cru.

Vinous - Antonio Galloni (90-93)

The 2013 Clinet is terrific. Dark red and blue fruits, new leather, violets, menthol and sweet spices meld together in a wine of rare distinction for the year. This is one of the more pliant, expressive 2013s readers will come across. The finish is long, silky and polished. The oak needs time to fully integrated, but I don't think that is going to be a problem. This is a terrific showing.

Vinous (95)

The 2013 Clos de Tart Grand Cru was picked from October 8. I prefer the bouquet to that of the more confit-like 2014; this is very fresh and vivacious, offering black cherries mixed with blueberry and light violet aromas, the mineral component more expressive. The palate is medium-bodied with crunchy black fruit on the entry, tinged with graphite. Shows good weight but tightens up toward the back end, suggesting that it may close down. Quite saline on the finish. Give it 7–8 years in bottle. Tasted at Clos de Tart.

Vinous (95)

The 2013 Clos de Tart Grand Cru was picked from October 8. I prefer the bouquet to that of the more confit-like 2014; this is very fresh and vivacious, offering black cherries mixed with blueberry and light violet aromas, the mineral component more expressive. The palate is medium-bodied with crunchy black fruit on the entry, tinged with graphite. Shows good weight but tightens up toward the back end, suggesting that it may close down. Quite saline on the finish. Give it 7–8 years in bottle. Tasted at Clos de Tart.

Vinous - Antonio Galloni (91-93+)

The 2013 Clos Fourtet opens with beguiling aromatics. Smoke, slate and new leather meld into a core of dark fruit as this sumptuous St. Emilion opens up in the glass. One of the richer, more resonant wines of the vintage, the Clos Fourtet impresses for its volume and pure breadth. The perfumed, limestone-inflected finish is distinctly Burgundian in its essence. The 2013 finishes with notable sweetness and density for the year. There is a lot to like here. Sadly, production is down 50%. The blend is 88% Merlot, 7% Cabernet Sauvignon and 5% Cabernet Franc. Tasted two times.

Wine Advocate (90)

Tasted blind at the Burgfest tasting in Beaune, the 2013 Clos de Vougeot Grand Cru has a dense, earthy bouquet that feels broodier than its peers at the moment, although there seems to be good fruit in situ. The palate is medium-bodied with firm tannin, more foursquare and conservative than others this year, though with decent depth and an understated, quite elegant earthy finish. Not quite matching its performance from barrel, nevertheless, a respectable Clos de Vougeot to enjoy over the next 10 years. Tasted September 2016.

Experience the epitome of exquisite, tailor-crafted wine with the Clos Saint Julien 2013. Revered for its finesse, it is an irreplaceable testament to the rich terroir of Saint-Émilion, Bordeaux. This exemplary wine manifests meticulous winemaking by Catherine Papon Nouvel, a third-generation vigneron revered in the industry.

Clos Saint Julien 2013 is an assertive union of Merlot and Cabernet Franc. With 18 months in French oak, it boasts complex layers of succulent fruit and velvety tannins. Exhibiting an intoxicating bouquet of black currant, plum, and graphite, it is punctuated with a lingering spicy finish with light toast nuances.

Uncompromising commitment and organic farming techniques are evident in the vigorous health of the vine and the purity of the fruit. You’re not merely buying a bottle of wine with the Clos Saint Julien 2013; you're investing in a narrative of vinicultural passion symbolising French winemaking at its finest.

Experience the epitome of exquisite, tailor-crafted wine with the Clos Saint Julien 2013. Revered for its finesse, it is an irreplaceable testament to the rich terroir of Saint-Émilion, Bordeaux. This exemplary wine manifests meticulous winemaking by Catherine Papon Nouvel, a third-generation vigneron revered in the industry.

Clos Saint Julien 2013 is an assertive union of Merlot and Cabernet Franc. With 18 months in French oak, it boasts complex layers of succulent fruit and velvety tannins. Exhibiting an intoxicating bouquet of black currant, plum, and graphite, it is punctuated with a lingering spicy finish with light toast nuances.

Uncompromising commitment and organic farming techniques are evident in the vigorous health of the vine and the purity of the fruit. You’re not merely buying a bottle of wine with the Clos Saint Julien 2013; you're investing in a narrative of vinicultural passion symbolising French winemaking at its finest.

Vinous - Neal Martin (86)

The 2013 Clos Saint-Martin cannot disguise the shortcomings of that challenging growing season on the nose, where it is short on fruit concentration and intensity, though fresh and without greenness. The palate is medium-bodied with fine, quite supple tannins that frame the slightly dry black fruit. However, it feels somewhat hollow and short on the finish, and therefore bottles should be consumed in the near future. Tasted at a vertical of recent vintages at the château.

Wine Advocate (95)

Raphaël Coche-Dury describes this as the most challenging vintage of his career to date, but the 2013 Corton-Charlemagne Grand Cru is showing very well, unfurling in the glass with notes of yellow orchard fruit, mandarin and lemon oil, almond paste and subtle top notes of petrol and white flowers. On the palate, the wine is full-bodied, layered and intense, with an ample mid-palate, juicy acids, chewy extract and a long, saline finish. This isn't as structurally taut as the best vintages, so it will be a comparatively precocious rendition of this reliably long-lived cuvée, but it should deliver great pleasure over two decades or more.

Vinous (94+)

Pale, bright lemon-yellow. Flamboyant orange zest and stone aromas come across as a bit more exotic than those of the Genevrières. On the palate, the wine's creamy soft citrus fruit is energized by powerful sappy minerality. There's great stuffing here but this very long, palate-staining wine will need time in bottle.

Jancis Robinson (18.5)

From the south-east corner so all terres rouges. Pungent and concentrated. Lots of ‘minerality’. Masses of bumptious, almost gamey, fruit. Not massive in terms of alcohol but massive in terms of flavour. Great freshness – almost raw red-fruit character. Very fine tannins. Great texture. Real energy.

Jancis Robinson (17.5)

‘Young’ vines (10-25 years old) in Le Musigny. Very much richer on the nose, and actually if anything less precise than the village wine. Juicy and round. Still a little hidden. Muscular and with a lot deeply embedded in it. Broad raspberry fruit on the mid palate and great depth on the end but still unformed. All on the end. Peacock’s tail. Rather kicks you in the teeth.

Jancis Robinson (19)

I bowed to this bottle. Very deep ruby. Lovely savour. Bones and richness on the end with dry finish. Much, much more grown-up than the Iona. Precise and fresh. Really expressive and gorgeous. Long and stunning now. Bone-dry end.

Jancis Robinson (19)

I bowed to this bottle. Very deep ruby. Lovely savour. Bones and richness on the end with dry finish. Much, much more grown-up than the Iona. Precise and fresh. Really expressive and gorgeous. Long and stunning now. Bone-dry end.

Vinous (93-96)

A bevy of dark, baritone-inflected notes emerge from the 2013 Echézeaux. A rich, exotic wine, the 2013 is all about depth and towering structure. Echézeaux often yields relatively accessible Burgundies, but not here. Liger-Belair's 2013 is a big, big wine that is also going to require considerable cellaring. In 2013, this fruit did not come in until October 5, very late by Burgundy standards.

Vinous (93-96)

A bevy of dark, baritone-inflected notes emerge from the 2013 Echézeaux. A rich, exotic wine, the 2013 is all about depth and towering structure. Echézeaux often yields relatively accessible Burgundies, but not here. Liger-Belair's 2013 is a big, big wine that is also going to require considerable cellaring. In 2013, this fruit did not come in until October 5, very late by Burgundy standards.

Wine Advocate (95)

Tasted at the Comte Liger-Belair vertical at the Château de Vosne. The 2013 Vosne-Romanée 1er Cru Aux Reignots, which was bottled in April 2015, already has plenty of primary red berry fruit on the nose that feels very pure - mulberry and maraschino cherry. The palate continues really where the 2012 left off: quite wondrous delineation and tension from start to finish, perhaps edgier than the 2012, with a precise finish that has the perfect amount of sappy red berry fruit. One of the best Aux Reignots in recent years, one that has really elevated to another level since I tasted in from barrel. Tasted June 2015.

Wine Advocate (95)

Tasted at the Comte Liger-Belair vertical at the Château de Vosne. The 2013 Vosne-Romanée 1er Cru Aux Reignots, which was bottled in April 2015, already has plenty of primary red berry fruit on the nose that feels very pure - mulberry and maraschino cherry. The palate continues really where the 2012 left off: quite wondrous delineation and tension from start to finish, perhaps edgier than the 2012, with a precise finish that has the perfect amount of sappy red berry fruit. One of the best Aux Reignots in recent years, one that has really elevated to another level since I tasted in from barrel. Tasted June 2015.

Vinous (91-94)

The Vosne-Romanée Les Suchots is quite round and supple in this vintage. Dark red and black stone fruits and a general bold overall profile are the main signatures, but at the same time there is quite a bit of underlying structure in support. The Suchots is always one of the flashier wines here, as it is again in 2013.

Vinous (93)

Medium red. Wonderfully deep aromas of kirsch, blackberry, dark chocolate, licorice and minerals are lifted by a floral quality. Concentrated, saline and suave, delivering a terrific core of dark cherry, menthol and spices. A strong spine of refined tannins makes its presence felt late, allowing this lively wine to stretch out impressively on the spicy aftertaste. A classic vintage for this bottling.

Vinous (88-90)

Good deep red. Sexy aromas of red cherry and musky crushed stone accented by spices and herbs. Juicy and intense, with excellent mineral energy giving cut to the red fruit, spice and pepper flavors. In a rather masculine style and in need of at least five years of patience.

Wine Advocate (95)

Of the six wines I tasted from Thomas Coquard, it was the 2013 Clos Saint Denis Grand Cru that was the standout wine. It has a showstopping bouquet that unfolds with each swirl of the glass: blackberry, violets, small red cherries and a touch of vanilla. The palate has a gentle grip that allows the fine tannins that are wrapped in velvety red and black fruit. This grand cru is all about the build and the way it fans out on the finish. There is palpable energy and animation within this Clos-Saint-Denis, with exquisite precision on the finish. Sublime.

Jeb Dunnuck (94)

Very, very impressive for the vintage with a dark fruits and impressive spice and mineral undertones. Full body, chewy tannins and a long, long finish. Tight and layered. Needs two or three years to open.

Vinous - Ian D'Agata (87-90)

Inky violet. Seductive spice-and floral-accented blackberry and dark plum aromas, plus a gentle hint of cured tobacco. Reasonably ripe and surprisingly plush for the vintage, with sweet dark berry flavors, gentle if youthfully chewy tannins and impressive sweetness on the moderately persistent finish. This seems built to withstand aging better than most other Bordeaux of 2013, but I'd still drink it up within ten years of its release for maximum enjoyment.