Offers a deep well of dark currant, blackberry paste and plum preserves fruit that needs time to unwind fully, as it’s shrouded in warm earth, tobacco, singed cedar, sweet bay leaf and savory notes. A ramrod of graphite adds to the strident, structured feel. Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. Best from 2030 through 2050.

   

Lovely grilled and graphite notes right off the bat; this is big and muscular, and extremely Pauillac. There is grace here too, with raspberry purée, cassis, fig and blackberry fruits set against charcoal and fine tannins that quickly build up to suggest how well this will age. 1% Petit Verdot completes the blend. 60% new oak used. 13% press wine. Drinking Window 2026 - 2038

This famous estate at the southern end of Pauillac has produced a powerful wine. Packed blackberry fruits, laced with acidity, are just starting out on a long journey along with the tannins. The wine’s elegance is beautifully preserved within the structure. With considerable potential, the wine should not be drunk before 2027. 

The 2018 Pichon Longueville Comtesse de Lalande is a blend of 71% Cabernet Sauvignon, 23% Merlot, 5% Cabernet Franc and 1% Petit Verdot with a pH of 3.85, an IPT (total polyphenol index) of 87 and 14% alcohol. The grand vin represents 50% of the crop this year. Deep garnet-purple colored, it charges out of the gate with bold scents of baked plums, ripe blackcurrants and wild blueberries, followed by hints of cedar chest, pencil lead, bouquet garni and charcuterie, plus a waft of lilacs. The medium-bodied palate is beautifully crafted with its seamless freshness and firm, grainy tannin's supporting the compelling, finely knit black fruits and savory nuances, finishing on a lingering fragrant-earth note. This will need a good 5 years to come around and should easily cellar for another 30 years or more. 

Aromas of blackberry, dried blueberry, gravel, mocha and cigar box. Light fresh-herb undertone. It’s full-bodied with firm, ultra fine tannins and fresh acidity. Focused and minerally with a long finish. Great length. Very tight and restrained at the moment. Wait until at least 2026 to take a look.

Suggested pairing: Tuna mi-cuit (‘half cooked’) with lardo di Colonnata (Italian white bacon fat) and truffle, chervil mousseline (French parsley sauce) and black rice – an original recipe created by chef Thibaut Servas.