Chateau Clos Haut Peyraguey 2013

Wine Enthusiast: "As is often the case, a poor red wine vintage in Bordeaux is a good year for sweet wines. This unctuous wine, still young and dominated by 95% Sémillon, is beautifully balanced. Its honey and botrytis flavors give it a dry edge that comfortably contrasts with the opulent sweetness. The acidity, a source of freshness, gives the wine the lift it needs. Drink this serious and major wine from 2023."

James Suckling: "Very beautiful aromas of dried pineapple, light caramel and honey. Medium to full body, medium sweet, bright acidity and a long and bright finish. Delicious finish. Drink or hold."

Falstaff: "Kräftiges Gelb, zarte Silberreflexe. Ein Hauch von Lanolin und Kräuterwürze, gelber Pfirsich, etwas Mango, intensives Fruchtbukett. Kraftvoll, weiße Frucht, pfeffrige Würze, gut eingebundenes Holz, frisch und lang, hat Entwicklungspotenzial."

The Wine Advocate: "The Clos Haut-Peyraguey, now within the stable of Bernard Magrez, is slightly deeper in color than its peers. It has a gentle, slightly nutty and smoky bouquet that unfolds nicely in the glass. The palate is viscous on the entry with mellifluous honeyed fruit. There is plenty of botrytis here, good acidity with a concentrated, almost Climens-like finish. This is very fine and could merit a higher score after bottling."

The Wine Cellar Insider: "Notes of honeyed apricot, ripe and overripe pineapples with assorted tropical fruits are found in the nose and the palate. There is a line of bracing acidity that keeps everything here alive, adding freshness and length."