90-92 Points, Lisa Perrotti-Brown, Robert Parker's Wine Advocate; "Deep garnet-purple colored, the 2017 Beychevelle opens with gregarious cassis and blackberry pie notes with touches of baking spices and underbrush plus a waft of lavender. Medium-bodied with a great core of ripe black fruits, it has a firm frame of ripe, grainy tannins and balancing freshness, finishing long." 4/18
Antonio Galloni
93 Points, Antonio Galloni, Vionus: "The 2017 Siran has turned out beautifully. Dark and rich with tons of nuance, Siran is super expressive in 2017 in the mid-weight style of the vintage. Wild cherry, plum, dried flowers, mint, tobacco and smoke are all laced together in this pretty, inviting Margaux." 03/20
James Suckling
93-94 Points, James Suckling: "Very fine tannins already with a solid core of blackberry and blueberry character. Hints of flowers. Full-bodied, well-integrated and tight, not to mention fresh and long." 4/18
Wine Spectator
90-93 Points, James Molesworth, Wine Spectator: "This has a soft core of pure plum and cherry preserve flavors. Light cedar, vanilla and tobacco notes fill in on the finish. Very rounded, displaying a jammy feel rather than the vintage's overt freshness. A bit of an anomaly" 4/18
Wine Enthusiast
93-95 Points, Roger Voss, Wine Enthusiast; "This wine is ripe with dense black fruits backed by firm tannins. There is sufficient structure, although the fruit and balanced acidity take center stage. Drink this attractive wine from 2023." 4/18
Other
92-94 Points, Jeb Dunnuck, jebdunnuck.com; "Only 52% of the production went into the 2017 Château Beychevelle (they normally shoot for 60%), and the blend is 50% Cabernet Sauvignon, 45% Merlot and the rest Petit Verdot and Cabernet Franc that's still aging in 60% new oak. This inky purple-colored beauty gives up loads of blue fruits, black cherries, underbrush, and a touch of minerality in a medium to full-bodied, pretty, elegant package that's very much in the style of the vintage. This estate has been on a serious roll lately, and the 2017 isn't going to break the trend. Tasted twice." 4/18
