Weine

Wine Spectator: "Best Camensac ever. Rich aromas of blackberries and chocolate. Full-bodied, with sweet, ripe fruit flavors, loads of velvety tannins and a long finish. An absolutely delicious wine for now, for later."

Jane Anson: "Violet plum colour, intense dark fruits, edges of charcoal and grilled oak, with blackberry and loganberry fruit. Concentrated, this has character and impact, with a flash of heat. Jean-Francois Janeouix owner."

Lisa Perrotti-Brown: "From an estate far north in the Haut-Médoc appellation, this is 42% Merlot, 40% Cabernet Sauvignon, 14% Cabernet Franc and 4% Petit Verdot. I like the cool and dark fruit presented on the nose here, suggestive of crushed damson and currant. This confident cohesion continues on the palate, with a dark fruit profile, of blackcurrant, blackberry, black pepper and toast, with a rich core of dense, tightly knit tannins. Quite a substantial structure here, and a welcome hint of sweetness to the fruit, both of which ring true for the vintage. A wine of potential, with a long, gripped finish, riven with tannic grip. A strong result from Charmail this year. The alcohol on the label is 14%."

Jane Anson: "Extremely successful, has grip and character and depth, white peach and pear, tons of slate, this is delicious, one of the white wines of the vintage (one of the few where there feels no need to excuse the heat), everything is so well integrated. Great stuff from Jacques Lurton and the team."

The Wine Cellar Insider: "Cherries, flowers, licorice, spice, and cocoa pop in the nose. The palate is even better with its wealth of ripe, round fruits, soft, silky, textures, and creamy, mineral-tinted finish. The wine blends 85% Merlot, 11% Cabernet Franc and 4% Cabernet Sauvignon. Drink from 2025-2037."

James Suckling: "Serious depth and complexity on the nose, showing a refreshing touch of spearmint to the pure blue fruit, cassis and minerals plus a hint of incense and graphite. Powerful but polished and taut in tannins with a linear set of fruit on the medium- to full-bodied palate. Structured, fine-boned and well-dissolved with a fresh, lengthy finish. 38% cabernet sauvignon, 59% merlot, 2% cabernet franc and 1% petit verdot. Great for aging. Drink from 2027."

Decanter: "Ripe fruit and toasted notes on the nose. Rich and fleshy, this has an initial bounce and lift with juicy acidity and chalky red berry fruit but also quite compact tannins that bring the power to the fore and stop the finish a little short. I love the precision and cool freshness on show but feels a bit tense and lean still. A touch sombre towards the finish, the opulence of the vintage shining through, with the dark fruit emerging alongside notes of bitter chocolate, tobacco, liquorice and aniseed. Full and glamourous but will be nice once the elements harmonise a little more."

The Wine Cellar Insider: "Aromatically, the wine pops with incense, espresso, licorice, plums, cherries, flowers, and chocolate. However, the star of the show is the mineral-driven palate with its layers of perfectly ripe, fruits, and the velvet-edged, creamy finish, with its salt-crusted end note. Part of the reason the 2022 is so strong is that Le Defi was not produced this year. So all of that fruit was included in the Fontenil bottling. Drink from 2026-2042."

Jeb Dunnuck: "The 2022 Château Fleur Cardinale is a blend of 78% Merlot, 16% Cabernet Franc, and 6% Cabernet Sauvignon, vinified with a cold pre-fermentation maceration and raised for 12-14 months in 72% new French oak, 18% one-year-old barrels, 7% large foudres, and 3% amphora. It's a full-bodied, layered Saint-Émilion exhibiting dark berries, graphite, crushed stone, and truffly earth-like nuances on the nose. This ripe, yet flawlessly balanced Saint-Emilion has moderate acidity, silky tannins, and a seamless, polished texture. A slightly modern-styled expression, it’s nevertheless lush, opulent, and utterly compelling, showing both depth and finesse."

Jane Anson: "Intense, concentrated, a ton of Pauillac typicity in the quality and the character of the tanins. Earthy, with chalk board, crayon, pencil lead, good firm tannins, lovely. Great appellation signature, and this has power and concentrated deep plum and cassis fruits. Will age well, and should be good value, an absolute buy. Julien Viaud of Rolland Laboratory consultant, Pascale Peyronie owner and winemaker, 40% new oak."

James Suckling: "This is a solid and structured red with a full body and a compact tannin structure. It shows ripe blackberries, blackcurrants and black olives, with spice and earth undertones. The finish is meaty and long. Try after 2028."

Decanter: "Toasted pineapple, peach, lanolin, lemon balm, and bitter lemon peel with hints of caramel and biscuit. Crisp yet cushioned, with a perfect balance of bitter citrus and juicy stone fruit. Saltiness enhances the pineapple tang, while buttery notes add depth without weight. The finish is juicy, lifted, and irresistibly moreish, making you want another sip immediately. A brilliant mix of ripeness, minerality, and vibrancy, ending on a dazzling lemony note. Alluring and beautifully crafted."

Jane Anson: "Great quality, this has a ton of structure and personality and easily plays with the big boys in the Médoc. Has settled in over ageing, still with slightly austere tannins but they are locked in to cassis and bilberry fruits, with a ton of crayon and liquorice bud. Located on high quality river strip of gravels in Cussac Fort Médoc on the outskirts of St Julien. 33% new oak for ageing, Domaines Bouteiller, 45ha. A great value choice, one point upscore."

Lisa Perrotti-Brown: "Deep garnet-purple in color, the 2022 La Rose Figeac prances out with showy notes of baked blueberries, kirsch, and plum preserves, plus suggestions of spice cake and star anise. The full-bodied palate is chock full of bright black fruits, framed by firm, ripe, rounded tannins, and plenty of freshness, finishing long."

James Suckling: "This layered and juicy red has notes of currants, blueberries, dried flowers and licorice, as well as crushed stones. It’s medium- to full-bodied with very fine, polished tannins. Long and delicious already. Drink from 2026."

Decanter: "Glossy and shiny lemon fruit, feels really nice, a bit of honey and some bitterness but combines to be a really nice and refreshing mouthfeel with complexity. Very enjoyable."

Decanter: "Juicy and really bright, the focus here is on the purity of the strawberry and blackcurrant fruit with slight hints of mint, dried herbs and toasted oak around the sides. Feels easy and effortless with purity and focus. Not so layered or plush as you might expect, this is fruit driven with high acidity and a long, lifted finish."

Auf dem nicht mal 5 Hektar großen Chateau Lagrange a Pomerol wird wunderbarer Pomerol der alten Schule gemacht. Die Weine von Lagrange a Pomerol haben meist einen mittelkräftigen Körper und bereiten auch in jungen Jahren schon viel Trinkfreude. 95% der Weinberge von Chateau Lagrange a Pomerol sind mit Merlot bepflanzt, auf dem Rest wächst Cabernet Franc. Lagrange a Pomerol selbst besitzt keinen Ke

Decanter: "Rich and concentrated on the nose with perfumed notes as well as dark fruit and liquorice spice. Smooth but firm, this has weight and density in the mouth with fleshy black fruit, lively acidity and a long finish with chocolate and mint. Still feels fairly serious, this has broad shoulders and a wide frame but with gorgeously pure and juicy fruit. I like the combination of crunchy acidity and plush tannins, it really works. Excellent mid plate vibrancy. A touch of oak gives a bite to the finish but this will settle."

James Suckling: "Don’t be put off by the wood spices, which are still a bit prominent. This is built for the long haul, with impressive depth and complexity. Spiced berries, white pepper, hibiscus and touches of cedar, chocolate and minerals. The highlight is the tannin, both in its dusty quality and huge quantity, delivering structure, polish and precision. Really caressing and long in the finish, which lasts almost a minute. Such a smart buy for the vintage. Drink from 2026 and for the next 10 to 15 years."