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1995 and 1994 Bordeaux (May 1996)

1995 Pavie (reportedly unchaptalized): Medium color. Cherry fruit suppressed by high-toned wood; notes of minerals and shellac. Fruity and fresh but on the lean side, with spicy black fruit flavor and a stony edge. A rather restrained, dryer style of Bordeaux with a structure and shape more typical of the left bank. Finishes with firm,…

The 2009 Clarets (Jul 2012)

(60% cabernet sauvignon, 35% merlot and 5% petit verdot): Bright ruby-red. Cassis, licorice, menthol and violet on the nose. Supple, smooth and moderately sweet, with a lightly medicinal character to its dark berry, licorice and herb flavors. Harmonious acidity extends the fruit on the slightly warm finish, which dusts the mouth with tannins.

Bordeaux 2009: The Best Ever? (May 2010)

Glass-staining deep purple-ruby. Exotic notes of Oriental spices and cedar complicate ripe plum and blackberry jam aromas. Fresh and clean on entry, showing a peppery lift to the rich blackberry and mineral flavors. The wine’s youthful tannins will require at least a couple years to resolve fully, but this is a very successful, elegantly styled…

1998, 1997 and 1996 Bordeaux (May 1999)

Medium red. Warm aromas of redcurrant, hot gravel and tobacco. Supple and graceful in the mouth; not especially sweet but boasts rather penetrating flavor and firm framing acidity. Not quite as suave as this estate ’95; finishes with slightly tough tannins.

Cellar Favorite: 1998 Grand Mayne (Oct 2025)

The 1998 Grand Mayne might represent the best bottle I have encountered. Now at 27 years of age, the 1998 has mellowed on the nose like many Right Bank wines from this vintage. Red plum, cranberry and hints of cinnamon unfold on the nose, which has dispensed with the precocity it showed in its youth….

His Father’s Son: Grand Mayne 1955-2011 (May 2021)

The 1998 Grand Mayne was “the vintage of Jean-Pierre Nony’s life” according to his son. Cropped at 36hl/ha, it has a far superior bouquet compared to the 1996 with red berries, fresh mint, pressed rose petals and curry powder. The palate is medium-bodied with supple tannins, impressive depth and a fine bead of acidity. A…