17.75 / 20 Points – Decanter Panel
Individual judges’ scores:
John Livingstone-Learmonth 18,
Ben Llewelyn 17,
Marcel Orford-Williams 18
17.75 / 20 Points – Decanter Panel
The deep ruby/purple hue is accompanied by aromas of blackberries, cherries, road tar and earth. Medium-bodied with silky tannins as well as an abundance of luscious fruit and all the better for being served ‘en magnum’.
95 points - Jeb Dunnock (eRobertParker.com)
Starting off the single vineyard efforts, the 2012 Cotes du Roussillon Villages Latour de France Visitare Interiore Terrae (VIT) is a blend of mostly Syrah, with a small portion of Grenache, that comes from the schist soils around the town of Latour de France. It’s unfortunate that there are only 180 cases of this beauty to go around, as it offers a singular profile. Inky purple in color, with awesome black raspberry, liquid minerality, smoke and violets, it flows onto the palate with full-bodied richness, laser-like focus and superb concentration. Fleshing out with time in the glass, it should benefit from short-term cellaring and have upwards of two decades of longevity.
99 Points - Jeb Dunnuck (erobertparker.com)
Even better and always one of the top whites in any given vintage, the 2011 Ermitage Cuvee de l’Oree (first produced in 1991) comes from 80+-year-old Marsanne vines planted in the Les Murets lieu-dit. Gorgeously full-bodied and impeccably put together on the palate, with awesome texture and richness that’s framed by vibrant acidity, it boasts off the hook aromas and flavors of flower oil, buttered citrus, dried pineapple and powdered rock. It will be even better in another year, and age pretty much forever. As I’ve said before though, there is no harm in drinking these beauties in their youth.
97 Points - Jeb Dunnock (eRobertParker.com)
Similar in style to the hedonistically-styled Cuvee de l’Orée (especially when compared to the structured, mineral-laced l’Ermite), the 2014 Ermitage le Méal Blanc (aged in 10% new demi-muids) offers layers of celery seed, brioche, caramelized pineapple and citrus oil on the nose. Thick, rich, voluptuous and full bodied with a massive finish, drink this sensational white anytime over the coming two to three decades.
Jeb Dunnuck (erobertparker.com)
“I continue to be blown away by the quality coming from Domaine de la Bila Haut, which is run with the Chapoutier team. They’ve continued to grow these Roussillon releases, and even at the entry-level price point, the quality is stunning. The straight Les Vignes de Bila Haut is a no-brainer purchase.”
94-97 Points - Jeb Dunnuck (eRobertParker.com)
More focused and delineated than the Les Granits release, the 2014 Saint Joseph le Clos comes from a mostly east-facing parcel that's located high up on the slope. Surprisingly, it’s an early ripening parcel that’s harvest in mid-September in most vintages. Crème de cassis, liquid rock, graphite and violets characteristics all flow to a full-bodied, structures and layered Saint Joseph that has uncommon density, concentration and depth. It will have two decades of longevity.
Floral, expressive nose and notes of apricot and peach on the palate with a lovely roundness and a fresh, refined finish. A stunning blend of Grenache Blanc, Bourboulenc, Clairette, Roussanne and Viognier.
98 Points - Stuart McCloskey
A flawless example of white Châteauneuf du Pape from Famille Perrin. Sourced from a single parcel of Roussanne vines planted in 1909. Off the charts in terms of quality and certainly one of the most outstanding wines produced in the world today. Rich, decadent, voluptuous mouthfeel – the texture is extraordinary. Buttered citrus, quince and marmalade all supported with plenty of acidity and liquid minerals.
96 Points - Jeb Dunnuck (erobertparker.com)
The 2011 Chateauneuf du Pape Reserve Le Clos du Caillou is near the top of the heap in the vintage, and is a brilliant wine. Giving up classy creme de cassis, black raspberry, ground herbs and creamy licorice, it has full-bodied richness and depth to go with an open, sexy, supple style that’s hard to resist. The tannin here is present however, but is polished and sweet, so it will evolve gracefully going forward.