1998:Gorgeous aromas of berry, currant and exotic spices, especially cinnamon. Medium- to full-bodied, with layers of silky tannins and ripe berry and raspberry on the palate. An outstanding Margaux.
2002:This is beautiful on the nose with currants, berries and flowers. Full-bodied, with silky tannins and pretty fruit. Needs a bit more fruit on the midpalate to be a classic Margaux, but clearly outstanding. Best after 2007. 12,500 cases made.
1999:The sexy, dark plum/purple-colored 1999 Margaux is already revealing complex aromatics. This surprisingly charming and round offering is reminiscent of a vintage such as 1985. Although neither a blockbuster nor a heavyweight, it grows in the mouth revealing tremendous length as well as purity. This is an archetypical Chateau Margaux of richness, finesse, balance, and symmetry. It can be drunk young, but promises to age nicely for two decades. Extrapolating backwards, it would probably have something in common with the underrated 1962 Medocs.
1997:All in finesse, with berry, currant and light vanilla character. Medium- to full-bodied, with silky tannins and a fresh finish. Lovely, long finish. Gorgeous core of fruit in this wine.
1998:Gorgeous aromas of berry, currant and exotic spices, especially cinnamon. Medium- to full-bodied, with layers of silky tannins and ripe berry and raspberry on the palate. An outstanding Margaux.
2000:Muscular yet classy. Breathtaking aromas of black licorice, violets, berry and cherry, with light hints of spices and minerals. It's all there in the nose. Full-bodied, with an ultrafine tannin structure and a finish that goes on for minutes. This may turn out even better than 1995 due to its layers and layers of fine tannins and fruit but I can't give more than 100 points. Best after 2015.
Wine style:
Reds that impress you with their richness, intensity, weight, or majesty; Usually produced from small, thick-skinned red varieties, which give off both tannin and color to the wine; Those are powerful reds with obvious structure, full-body, lots of tannin and high in alcohol; The fruit flavors often suggest dark-berries, currant fruits, it can occasionally leaning toward dried-fruit of jam, raisin & fig and oak flavor often accompanying them
Full-Bodied Reds
