La Mission Haut Brion 1998 (750ML)

97 Points, Lisa Perrotti-Brown, Robert Parker's Wine Advocate: "The 1998 La Mission Haut-Brion is deep garnet-brick colored with a pretty perfume of potpourri, spice box, menthol, sandalwood, tobacco and new leather. The palate is medium-bodied and elegant with tons of fragrant layers, finishing with loads of mineral and tons of energy. Drink up to 2030." 05/18

98 Points, James Suckling, JamesSuckling.com: "The La Mission Haut-Brion was even better. It showed so much iodine, chili, and currants with a distinct warm stone character in the nose. It was full body with ultra-velvety tannins and a fabulous finish. Plenty of licorice also came out of the glass. It's a fabulous wine now." 06/16

98 Points, Robert M. Parker, Jr., The Wine Advocate: "A candidate for the wine of the vintage from this somewhat forgotten year, consumers should be seeking out wines from the Right Bank and Graves as 1998 was a great vintage in those appellations. La Mission’s 1998 exhibits a healthy, opaque blue/purple color with no lightening at the edge. Thirty minutes of aeration brings forth a sensational bouquet of chocolate, cedar, truffles, graphite, blackberries, cassis and incense. La Mission’s so-called scorched earth/charcoal/hot rocks characteristic has not yet appeared. Full-bodied with superb purity, a multilayered texture, sweet tannin, good acidity and a fabulously long finish, this great, young La Mission-Haut-Brion’s finest days are yet to come. Anticipated maturity: 2018-2040." 08/12

96 Points, Neal Martin, Vinous: "The 1998 La Mission Haut-Brion is the standout of the Nineties. It shows more purity and exuberance than the 1996, featuring sumptuous scents of black cherries, black olive, freshly rolled tobacco and hints of gravel, all wonderfully defined and quite precocious. The palate is likewise sweet and ripe, offering pliant tannins and layers of blackberry, blood orange, blueberry and tobacco. It tightens up toward the finish, as if to say, I'm in for the long haul. Give it a couple of hours’ decanting, or cellar it for longer if you wish. Tasted at dinner at Chez Bruce. (Drink between 2021-2042)" 09/21