Bewertungen

• 97/100

  Decanter
  After over a year in bottle, the 2020 Clos des Lambrays was still somewhat impenetrable, with an inky black colour and concentrated aromas of plum and mulberry touched with wood spice, violets, and earth. The texture is dense, almost massive, yet not forbidding, and has an immensely appealing velvety edge. 2020 was the earliest vintage ever, picked from 20-26 August (as compared to 23 August to 2 September in 2003). This historically hot, dry year was the first year of biodynamic viticulture."

• 96/100

  Wine Spectator
  A fresh red, with black currant and black cherry flavors shaded by floral, iron, earth and spice elements. Fluid and on the elegant side, with a solid underlying framework of tannins. Turns a bit leaner on the finish -- a good sign for future development. Best from 2027 through 2048."

• 96/100

  The Wine Advocate
  Revisited in bottle, the 2020 Clos des Lambrays Grand Cru unwinds in the glass with a deep bouquet of cassis, wild berries, rose petals, sweet spices and dark chocolate. Full-bodied, layered and concentrated, it's rich and textural, with an ample core of fruit, beautifully powdery tannins and lively acids, concluding with a long, mouthwatering finish. Youthfully reserved, like many 2020s, this nonetheless stands out as the finest Clos des Lambrays of the 21st century-for now!"

• 95/100

  Burghound
  Restrained, cool and elegant aromas are comprised of ripe poached plum, dark currant, anise, rose petal and a hint of earth. The succulent, concentrated and relatively powerful larger-scaled flavors exude evident salinity on the firm, serious, complex and beautifully persistent finale. Patience strongly suggested because while this could very likely be approached after only 7 to 8 years, it should fully repay 15+ years of keeping."

• 17++/20

  Jancis Robinson
  Sweet start and slightly lacking juice at this early point in its life when it tastes just a bit too heavy and tannic - especially compared with the 2021 Clos des Lambrays served alongside. But it went pretty well with the Sladesdown duck served with green asparagus, olives and cedrat."