De Montille Pommard 1er cru Les Rugiens-bas 2022

94-96 points Jasper Morris, MW (Inside Burgundy): "100% whole bunch vinification. Heady dense purple, with a significant intensity of fruit. This should be quite special from the first sniff. This is really intense, with a backbone that lends a crispness to the finish. Brian was keen not to overdo the 2022s and they will continue to gain weight from here. I think this will prove to be a great Pommard Rugiens. (Oct 2023)"

95 points Charles Curtis, MW (Decanter): "The Rugiens-Bas was always a favourite of Hubert de Montille, who crafted the wine in a tannic, concentrated style. Under his son Etienne and technical director Brian Sieve, he delivers a more modern-style, approachable, yet substantial wine. This wine makes a strong impression with its aromas of black plum, mulberry, and hints of smoke and earth. The texture is full-bodied and tannic, but the robust structure is managed well. The grapes from their hectare of vines in the best part of Rugiens-Bas are fermented as whole clusters and aged in cask (40% new). Drinking Window: 2027-2055. (5/30/23)"

92-95 points/'Sweet spot/Outstanding,' Allen Meadows (Burghound): "(from a 1.02 ha holding; 100% whole clusters). Like the Taillepieds, the expressive nose is exuberantly floral in character with its array of wild red and dark currant, spice and jasmine tea-scented aromas. The rich, elegant and energetic medium-bodied flavors also possess a super-sleek mouthfeel while delivering ample punch on the palate drenching finish that flashes first-rate depth and persistence. This is also excellent and in particular I like how the finish really fans out as it sits on the palate. Patience strongly suggested. Drink: 2034+. (Jun 2024)"

94 points Christy Canterbury, MW (TimAtkin.com): "Sturdy is the first word that comes to mind. This is a colossal wine with insistent concentration, steely acidity and resolute tannins. It is built for the ages, and I suggest giving it at least seven to eight years—and preferably longer—before popping the cork. This will easily age for decades. The palate is cram-packed with dried black cherries, Damsons, damp forest floor and fireplace embers. (2024)"