Vieux Château Certan Pomerol 1995

95+ points John Gilman (View From the Cellar): "In my historical feature on the estate back in 2009, I really liked the 1995 vintage of VCC and this most recent bottle, drunk in 2018, was still showing beautifully and perhaps, even a touch better with the passage of nine more years of cellaring. The bouquet is very deep and refined, delivering a fine combination of plums, sweet dark berries, cigar wrapper, dark soil tones, a deft framing of nutty new oak, cigar smoke and just a touch of youthful cabernet sauvignon herb tones in the upper register. On the palate the wine is pure, full-bodied and soil-driven in personality, with a lovely core of black fruit, moderate, suave tannins and outstanding focus and grip on the long, superbly balanced and vibrant finish. This is a beautiful, beautiful vintage of VCC that is getting awfully close to its plateau of maturity. Give it just a few more years. 2023-2085. (Sep/Oct 2020)"

95 points Neal Martin (Wine Advocate): "Tasted at the Bipin Desai’s VCC vertical in Los Angeles. Now this is a wine destined for great things (not that I feel everyone realizes yet.) Amazingly youthful in colour, ditto the nose with very ripe blackberry and cassis, complemented by subtle notes of smoke and mint, a little sandalwood. The new oak is very present, too much at this stage lending it a showy veneer, but give it time and that will integrate. The palate is full-bodied, still rather unresolved, sinewy, very structured with oak dominating. But there is sufficient fruit concentration to suggest that this could be a real long-term VCC like those of old. Don’t say I did not tell you...but cellar it long-term. Drink 2018-2040. Tasted November 2008. (6/30/13)"

18.5+/20 points Chris Kissack (Winedoctor): "This is clearly a more youthful wine, with a dense youthful purple hue. The nose has typical youthful aromas of fresh coffee grounds and black fruits. Lovely fruit on the palate, a massive yet luscious structure, rich and firm tannins and great acidity. A brilliant wine in the making, although delicious now. (Mar 2002)"