Lilian Ladouys St-Estèphe 2016

93 points Jane Anson (Inside Bordeaux): "A classic St Estèphe, top to bottom with power and freshness, blackcurrant and black cherry fruit, firm tannins, confident and clean acidities on the finish, given focus by orange peel and bitter almond. Plenty of character. 30% new oak, 46ha, Eric Boissenot consultant, Jacky Lorenzetti owner, Vincent Bache-Gabrilesen director. Drink: 2022-2036. Alcohol 13.5%. (10/6/22)"

'93 points James Suckling: "The blueberry and blackberry aromas are certainly attractive here. Full-bodied and dense with a very velvety texture and a long, generous finish of ripe fruit and spice. Drink from 2022. (1/17/19)"

93 points Chris Kissack (Winedoctor): "In this vintage the assemblage is Merlot-heavy, this variety accounting for 62% of the blend, with 32% Cabernet Sauvignon and 6% Petit Verdot. This blend is a reflection of the ongoing reconstitution of the vineyard, as the parcels of Cabernet Sauvignon planted on limestone soils have been pulled up, and the team have since started pulling up the Merlot planted on more gravelly soils which will rebalance the blend. The élevage was in 40% new oak, for 15 months. It is perfumed, with a cherry-skin and praline nose, touched with a note of crushed summer berries, as well as seams of tobacco and toast. There follows a very fresh palate, supple, with a medium-bodied substance, full and yet showing a little twist of elegance. A very correct wine, with a good grip underneath the fruit, quite savoury and sinewy in style, not substantial but serious. It lingers with a nice grip in the finish too. (Dec 2018)"

92 points Elin McCoy (Decanter): "Made by the same team as at Château Pedesclaux, this Cru Bourgeois was promoted to Cru Bourgeois Exceptionnel in 2020, reflecting all the improvements at the property. The 2016 and the 2018 are on par for quality, but the blend for 2016 emphasises Merlot (62%), along with 32% Cabernet Sauvignon and 6% Petit Verdot, while 2018 is Cabernet dominant. The 2016 was harvested from Oct 3 to 17, and the wine spent 15 months in barrels, 30% new. It's generous and even opulent, with expansive aromas of cassis, sensuous red fruit tones to the flavour, silky textures, and really a lush, lifted finish. The character shifts slightly with the 2018, after the Lorenzetti family incorporated vineyards from two neighbouring estates with similar gravelly soils. Drinking Window: 2022-2037. (Apr 2021)"

92 points Jeb Dunnuck: "A perennial overachiever, the 2016 Château Lilian Ladouys brings the goods in 2016 and has a complex, medium to full-bodied, character-filled style to go with loads of blue fruits, incense, dried herbs, and a hint of violets. A blend of 62% Merlot, 32% Cabernet Sauvignon, and 6% Petit Verdot all raised in 30% new barrels, this charming, front end-loaded effort is well worth seeking out. It should keep for 10-15 years. Drink: 2019-2034. (2/28/19)"

92 points Neal Martin (Vinous): "This is the third time I have tasted the 2016 Lilian Ladouys in bottle. It retains a very intense blackberry and boysenberry bouquet laced with minerals, but displays a little more amplitude than it did in August. The tightly knit palate is medium-bodied with fine tannin and still shows the graphite seam that I remarked upon previously. There is a little more persistence now, hence the slightly higher score. Good potential. Drink: 2023-2040. (Jan 2019)"

92 points Peter Moser (Falstaff) (5/24/17).

92 points/'Editors' Choice,' Wine Enthusiast: "Now under the same ownership as vastly improved Château Pedesclaux in Pauillac, this estate is also on the upward quality curve. This wine has the structure and tannins of a classic Saint-Estèphe as well as juicy, rich black fruits. With aging potential, the wine should be ready to drink from 2024. Alcohol 13.5%. (May 2019)"

91 points Lisa Perrotti-Brown (Wine Advocate): "The 2016 Lilian Ladouys is a blend of 62% Merlot, 32% Cabernet Sauvignon and 6% Petit Verdot aged in 30% new French oak for 15 months. Medium to deep garnet-purple in color, it sings of baked plums, crème de cassis and Black Forest cake with bay leaves, pencil lead and menthol. Medium-bodied, elegant and packed with vibrant flavor layers, it finishes long. Drink: 2019-2031. (Nov 2018)"