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"90-92 Points, Neal Martin, Robert Parker's Wine Advocate: ""The 2016 Monbousquet is a blend of 60% Merlot, 30% Cabernet Franc and 10% Cabernet Sauvignon cropped at 38 hectoliters per hectare at 14.46% alcohol. It was picked between 6-11 October and matured in 70% new oak, the remainder one-year-old barrels. It offers an opulent but well defined bouquet of black cherries, violets and fresh fig, a little tight initially but soon unfolding in the glass. The palate is quite rich and generous on the opening with layers of blackberry and raspberry laced with graphite and a pinch of cracked black pepper. It tapers in a little towards the finish, completing a bold and assertive Monbousquet that is likely to require four or five years in bottle in order to soften those tannins. Interestingly, the sample tasted at Pavie was a little more flamboyant than the more classically styled one that I tasted elsewhere and preferred."" 4/17 #230 "
96 Points, James Suckling: "A soft and very silky Monbousquet with wonderfully caressing texture. Full body. Delicious crushed cherries and berries. Beautiful length, too. Hard not to drink now. Better after 2024." 2/18
"93-96 Points, Wine Spectator: ""This is packed with fig, boysenberry and raspberry fruit flavors that keep cascading over one another while enticing anise and plum cake notes fill in throughout. Gorgeous mouthfeel, with a creamy, rounded edge, yet never giving up a generally racy and focused feel."" 4/17"