At Lafite Rothschild, Antoine Granger said that while vintages like 1986 (“rich but good”), 1990 and 1996 are drinking well, the 2000 is “beautiful” and the 2005 “brilliant”.  It might be young, but – if you can decant it 12 hours in advance – the more modest 2022 Duhart-Milon is also showing well, he noted. Joséphine Duffau-Lagarrosse also pointed to 2000 (a “fabulous” vintage) at Beauséjour, while she finds that some 2004s are superb. She also recently had tasted 2005 Latour and said it was “magnifique”.   For Pierre-Olivier Clouet at Cheval Blanc, 2004 is a vintage he loves. The 1998 is drinking very well, he noted, but the 2009 and 2012 are brilliant – having never shut down, something echoed elsewhere. He’s just starting to broach the 2007, a wine which he says was “a teenager” for a long time but is now starting to reveal its potential. The 2012 is also, for him, a new sort of 2011.  Palmer’s Sébastien Menut was another to point to 2007 – saying how well it was drinking, and a recent bottle of 2014 Trotanoy was a real standout bottle for him.   For Juliette Couderc, the 2009 and 2012 Evangile are still winners – although there isn’t that much left around, sadly; she likes the 2008 too, but feels the 2004 and 2005 aren’t yet ready, while vintages like 2016, 2018, 2019 need more time before broaching. Indeed, at Vieux Château Certan, Alexandre Thienpont pointed to 2009 (a vintage he feels is just starting to open up – reenforced by a bottle our team enjoyed in Bordeaux during primeurs) and the 2012 is drinking well.  David Suire at Ch. Laroque is happy to uncork almost any vintage between 1995 and 2020, he told us (anything older requires a special occasion, he joked), but highlighted the 2014 as a wine that is starting to open up, and – although still young – the 2019 is a very fine wine that is brilliant, it just needs decanting. And he’s not the only one to be enjoying the 2019s: Troplong Mondot’s Ferréol du Fou has been drinking the 2019 a lot, decanting it for an hour or two, while he was also particularly enthusiastic about the 2017s – wines which he feels are drinking well from across Bordeaux.  At La Conseillante, Marielle Cazaux echoed this – the 2019 is pure pleasure, for her, a “silky, delicious fruit bomb” at this youthful stage, and the 2017 is similarly rewarding. Looking back a bit further, she’s still waiting for the 2015 to emerge, but loves the 2012 – which combines tertiary complexity with power.   Shop the wines or read more about the region 

All eyes may currently be on the nascent 2024s, but in amongst primeurs, we took a moment to talk to Bordeaux’s top producers about the vintages to drink now. Here’s what those in the know are pulling the cork on

As the 2024 vintage is released en primeur, we asked Bordeaux’s top produces which vintages are best to drink now: here’s what they said 

Bordeaux: the best vintages and wines to drink now 

Bordeaux vintages to drink now  

The Reynaud wines are the stuff of legend. Utter “Rayas” to a certain crowd and they will swoon. The singular style of this iconic Châteauneuf-du-Pape estate – pale, hauntingly aromatic, almost Burgundian in texture and incredibly long-lived – has a fervent following, a clan of Reynaud obsessives keen to seek out everything that Emmanuel Reynaud touched.  The property’s rustic charm – a far cry from the grandiose buildings of many famous estates – combined with the family’s inclination to shy away from their fame, happier quietly farming their vines, has only fanned the flames. Tucked away in the northern reaches of Châteauneuf-du-Pape, Ch. Rayas and its owners are elusive – only making them more sought-after.   There is no shortage of praise for these rare and special wines – whose appeal, given the Reynaud’s minimal-intervention approach, broaches the worlds of fine and natural wine. William Kelley is a loyalist, and is one of several to note how well the property performs in “off-vintages” – where the property’s distinctive profile shines through, above and beyond the vintage and region, revealing their “captivating perfume, sensual textures and eternal youthfulness”. Robert Parker described the 1990 Rayas as “one of the greatest young red wines I have ever tasted”. For Nicolas Grainacher (Vinous), “The substance, finesse and intensity packed into these wines make it hard not to fall in love with them.” Neal Martin (Vinous) perhaps put it most concisely: “God invented wine to drink wines like this.”    The history of the Reynaud empire  In 1880, Albert Reynaud, a notary from Avignon, lost his hearing aged just 45. No longer able to work as a lawyer, he bought an estate in Châteauneuf-du-Pape, in an area called Rayas, where he saw out his days farming vines, apricots and olives. In 1910, his son Louis Reynaud took over running the estate. Louis had studied agriculture in Angers and was particularly interested in viticulture. He uprooted trees to plant new vineyards and bottled the property’s first wine in 1920 – using the name “Rayas”, the name of the forest on their parcel of land. It was the beginning of Rayas as we know it today.  Louis famously added the wording “Premier Grand Cru” to the Rayas labels, a self-pronounced classification of the wine – and notoriously defying the appellation rules (introduced in 1936). Building the property’s reputation and sales, he started expanding the business. Between 1935 and 1938 he bought Ch. des Tours in Vacqueyras, entrusting his son Bertrand with the larger 58-hectare property northeast of Châteauneuf-du-Pape, not far from the town of Orange. Around the same time, he built a new cellar and winery at Rayas, bringing the buildings within the appellation’s boundaries. After the Second World War in 1945, Louis purchased Ch. de Fonsalette, an estate further north of Orange, in Lagarde-Paréol – and, with that, the full suite of Reynaud properties was in place.  By the time Louis passed away in 1978, the Reynaud wines were some of the Rhône’s most famous.  
After his death, his youngest son Jacques took over Rayas and Fonsalette, while Bertrand continued to run Ch. des Tours. With the shift in ownership at Rayas and Fonsalette, quality dipped a little – but soon Jacques was making wines that lived up to the Reynaud name.  The old vines at Rayas, planted on sandy soils, facing north/northeast, surrounded by pine forest, produce wines of exceptional elegance and aromatic finesse, wines with haunting perfume, pale colour and almost Pinot-like delicacy, yet phenomenal persistence and ageability.   Jacques was renowned for being eccentric. A recluse, happiest in the vines and never keen to welcome visitors, he was rumoured to, on occasion, lie in a ditch to avoid journalists or other members of the trade. His aversion to the limelight surely only added to the wines’ allure. He died rather suddenly in 1997, while shoe shopping in Courthézon. Having no children of his own, his nephew Emmanuel – Bertrand’s son, who had been running Ch. des Tours since 1989 – inherited both Rayas and Fonsalette, taking the reins across all three properties.  The transition between Jacques and Emmanuel wasn’t seamless, as Emmanuel renovated the estate and replanted parts of the site, but by the early 2000s quality was once more living up to the Reynaud name. The style has shifted between generations, and while Jacques’s wines were more structured and solid, Emmanuel favoured more sensual, perfumed expressions. Over the last two decades, little has changed across the Reynaud properties – the wines’ mythical status only confirmed with each release. The new generation – Emmanuel’s sons Louis Damien and Benoît – are now continuing the family’s legacy.    The Reynaud philosophy  The approach at Reynaud is old-school – here, tradition reigns. Modern monoculture is not the method – with various crops across the estates, and biodiversity nurtured with swathes of woodland. The vines – all bush vined, many with significant age – are farmed in exactly the way as they’ve always been, organically with minimal inputs, ploughed by horse.  The fruit is all hand-harvested, whole-bunch fermented with indigenous yeast in cement tanks. Since Emmanuel took over, parcels have all been vinified separately. Macerations are gentle, generally under two weeks with a single pump-over a day. Ageing is in large, old oak, with no new wood used anywhere across the properties – indeed the youngest demi-muid or foudre at the estate may well be 30 years in age. Sulphur additions are minimal, with only a small amount at fermentation and a final addition at bottling, with the wines bottled unfined and unfiltered. The method is simplicity at its finest, focused on expressing each site – and the results speak for themselves. The wineries are rustic farm buildings, offering only the basic requirements, with no modern technology employed – and, given the wines produced, not needed.  Grenache is the core of all the Reynaud wines – the grape that thrives in their terroir and is the magic behind Rayas. Beyond Rayas, Cinsault is used to bring elegance and suppleness, while Syrah was long avoided – used only at Ch. de Fonsalette. Louis Reynaud believed the variety belonged in the Northern Rhône, and other than the small portion that made it into the Côtes du Rhône, the rest of the Syrah was sold off in bulk under his reign (often to local restaurants, who used it in their sauces). The Côtes du Rhône Syrah cuvée only introduced under Jacques Reynaud’s tenure, at first sold to the restaurants who had seen its quality in their sauces. There is no Mourvèdre at any of the estates, as Emmanuel Reynaud believed that their soils are too dry for the grape.  The Reynaud wines and estates  The Reynaud family comprises three distinct estates – Rayas, Fonsalette and Ch. des Tours, although Fonsalette doesn’t have its own winery.   Ch. Rayas  Rayas is the original Reynaud estate, purchased in 1880, and takes its name from the climat. In the northern reaches of Châteauneuf-du-Pape lie the 12 hectares of vines, surrounded by 11 hectares of forest. Forget the region’s stereotypical galets roulés or pudding stones, known for their ability to hold heat, Rayas sits on red, iron-rich, sandy soils, over richer clay. The soils are poor and the bush vines planted at low density, with a mere 2,500 vines per hectare – yielding just 10 to 20hl/ha. Significant replanting took place in the 1980s, meaning the vines now average 40 years in age, although there are still some survivors from the 1940s.  The site’s northern exposition combines with the influence of the wooded areas, offering shade and humidity, making for an extended growing season and preserving freshness in the wines. The Reynauds are among the last to harvest, often only picking in October/November, as much as two months after their neighbours. The resulting wines, however, do not speak of intense ripeness – but are all about elegance and finesse.  While Châteauneuf permits 13 red varieties, at Rayas you’ll find only Grenache Noir, with two hectares dedicated to white grapes – Grenache Blanc and Clairette. The Grenache vineyards can be divided into three section: Le Levant, Le Coeur and Le Couchant, each taking its name from its exposure to the sun – respectively as it rises, at its peak and as it sets. Writing for The World of Fine Wine, William Kelley describes the three components of the vineyard thus: “Le Levant is the most floral and ethereal, contributing the wine’s spine; Le Coeur is the most complete, contributing Rayas’s skeleton; and Le Couchant, with its richer, more compote-like fruit tones, brings the fat.”  The fruit is all hand-picked. The Grenache is kept on its stems, the whole bunches crushed before a gentle maceration for maximum two weeks (one pumpover a day) and indigenous-yeast fermentation. The wine is pressed off and aged in old foudre for a little under two years.  The delicacy and finesse of the resulting wine is reminiscent of top Burgundy. Pale in colour, Rayas is deeply aromatic, with haunting floral notes and an ethereal, silken texture that balances the wine’s earthy, savoury intensity. Between 1,200 and 1,500 cases of the flagship Châteauneuf-du-Pape are produced each year. The wines age beautifully and Emmanuel himself recommended waiting 20-25 years before opening a bottle of Rayas to fully experience its evolution.  The white grapes are planted across three parcels in Le Levant, comprising two hectares. The Grenache Blanc was planted in the 1940s, ’50s and ’95, with the Clairette planted in 1986. Fermented in old (80 to 100 years old) foudre, purchased second-hand by Louis Reynaud (Emmanuel’s grandfather), Rayas Blanc is a 50:50 blend of Grenache Blanc and Clairette, aged in old oak for around 11 months. The wine is made in extremely limited volumes, with only 400 or so cases produced each vintage. Rich yet poised, this rare white is immensely fragrant with notes of almond and white flowers, intensely mineral and textured, and can age for at least a decade.  Pignan is sometimes considered a “second wine” at Rayas, but it in fact comes from it own, specific site on the estate, a single two-hectare block surrounded by pine trees on the northern edge of the property with less sandy soils. Also pure Grenache, made in exactly the same way at Rayas, it offers a more immediate and approachable expression of the Rayas style, yet similar perfume, purity and structure – and is still capable of extended ageing. It can, on occasion – and especially in cooler vintages, rival its older sibling, Rayas. Around 650 cases are produced each year.  The Rayas wines are all only released when entering their drinking window, with the reds often only emerging from the estate over a decade after the harvest.  Ch. de Fonsalette  The “latest” addition to the Reynaud galaxy, Ch. de Fonsalette was purchased by Louis Reynaud in 1945. The property is large, covering 120 hectares in total, but with 12 hectares of vines in amongst woodland, farmland and olive groves, north of Orange in Lagarde-Paréol. Today it sits largely within the Côtes du Rhône Villages Massif d’Uchaux appellation (established in 2005), however the wines are all labelled just as Côtes du Rhône. Further north, the microclimate is cooler than at Rayas, and stylistically the wines are more restrained than those of Ch. des Tours, for example, but not as ethereal as those of Rayas.  The soils here are very different to those at Rayas with gravel, sand and red pudding stones. The vineyards are planted to Grenache, Cinsault and Syrah for red grapes, and Grenache Blanc, Clairette and Marsanne for whites. The vines are generally old, with the oldest planted in 1929.  The philosophy in the vineyard and winery is exactly the same as at Rayas – and, as the property doesn’t have a winery of its own, the wines are even made at Rayas. The reds are whole-bunch fermented, with a maximum two-week maceration and one pump-over a day. The wines are aged in a combination of enamel-lined tanks and large, old oak, bottled around a year or so later.   There are three wines in the range at Ch. de Fonsalette. The Côtes du Rhône Rouge is a blend of 50% Grenache, 35% Cinsault and 15% Syrah, the notably high percentage of Cinsault giving the wine particular lift and aromatic finesse – a wine that whispers and draws you in. There is a second red, a Côtes du Rhône Syrah which is 100% Syrah – a structured, dark-fruited wine that offers restrained power and quiet depth. Under Louis Reynaud, this was sold off in bulk, only first bottled under Jacques Reynaud (from 1978) and sold locally, largely to restaurants, before being offered more widely under Emmanuel. The Côtes du Rhône Blanc is a blend of 80% Grenache Blanc, 10% Clairette and 10% Marsanne, producing a textural and complex white with notes of stone fruit and herbs, and a saline undertow.  La Pialade  This wine is a slight anomaly in the Reynaud line-up. Only made in certain vintages, La Pialade Côtes du Rhône is vinified and aged at Rayas, made with declassified parcels from either Rayas or Ch. de Fonsalette. The blend is typically 85% Grenache, 15% Cinsault and 5% Syrah. Produced in tiny volumes, and even rarer given it isn’t made every year, it is often described as an “everyday Rayas” – more open in style, but can match Rayas for its subtlety and delicacy, even if it does not have the same depth.  Ch. des Tours   Purchased by Louis Reynaud in the late 1930s, Ch. des Tours was Emmanuel Reynaud’s home estate – having taken over running the property from his father Bertrand in 1989. As it was entrusted to Bertrand from the beginning, and never managed by Jacques Reynaud, the estate has always stood apart from Ch. Rayas and Ch. de Fonsalette – however all three have fallen under Emmanuel since 1997. Benoît – Emmanuel’s son, who studied oenology in Switzerland – has recently taken the lead at Ch. des Tours, having worked closely alongside his father.  The property gets its name from the towers or tours that frame the château building. Located in Vacqueyras, not far from Orange and northeast of Châteauneuf, it covers 40 hectares, with grains and olives as well as grapes. As it was long run separately, the property has its own winery.  Although the Reynaud philosophy runs through all three estates, the wines at Ch. des Tours are stylistically distinctive, offering more structure, muscle and intensity versus the more subtle, high-toned, perfumed style of Rayas and Fonsalette. The winemaking is largely similar to at Rayas and Fonsalette, with fermentation is concrete and maturation in old oak. Although the red grapes are mostly whole-bunch fermented, this is the only property where small portions are destemmed. The range is more complex at Ch. des Tours with a selection of wines bottled under Ch. des Tours, some under Domaine des Tours and a rosé made under the Parisy label.  There are five wines under the Ch. des Tours label:  Vacqueyras: A blend of 80% Grenache and 20% Syrah, this is a structured and powerful wine made exclusively from the oldest vines on the estate.  Côtes du Rhône Rouge: A blend of 65% Grenache, 20% Syrah and 15% Cinsault, this is a supple, juicy red packed with fruit and spice.   Côtes du Rhône Rouge Grande Réserve: Only made in specific vintages, this is effectively the Vacqueyras declassified when there isn’t sufficient colour – made in 2002, 2014 and 2015.  Côtes du Rhône Blanc: Made in very limited volumes, this white is 100% Grenache Blanc – a floral, textural wine that is worth seeking out.  Côtes du Rhône Blanc Grande Réserve: Only made in certain vintages, this is not a declassified bottling (like its red sibling), but a special bottling of the property’s best Clairette and Grenache Blanc. The 50% Grenache Blanc, 50% Clairette wine was produced in 2003, 2014 and 2015.  The Domaine des Tours label is all sourced from Ch. des Tours however is a slightly separate project, generally offering more accessible wines, almost all labelled as IGP or Vin de Pays. There are four wines under the label:  Vin de Pays de Vaucluse Rouge: This is a deeply expressive field blend of Grenache, Counoise, Syrah, Cinsault, Merlot and a host of other varieties.  Vin de Pays de Vaucluse Merlot: This 100% Merlot comes from the richest, clay soils on the property, producing amore opulent and exuberant wine.  Vin de Pays de Vaucluse Merlot-Syrah: A blend of Merlot and Syrah, which shifts according to the vintage, is a concentrated wine that combines the generosity of Merlot with the spice of Syrah.  Vin de Pays de Vaucluse Clairette: This 100% Clairette is pure and fresh, driven by minerality.  Under its own label is Les Tours Grenache Blanc – a rich, ripe and generous 100% Grenache Blanc full of stone fruit, bottled under the Vaucluse appellation. The last wine from Ch. des Tours is the Parisy rosé, a dry, delicate Grenache/Cinsault Vin de Table designed for everyday drinking. The labels themselves don’t detail the vintage, with this information only visible on the cardboard case.  Which Reynaud wines are made where? Ch. Rayas, Pignan, Ch. de Fonsalette and Pialade are all made at Rayas Ch. des Tours, Domaine des Tours, Les Tours Grenache Blanc and Parisy are all made at Ch. des Tours  Explore all current listings of the Reynaud wines or read more Editorial 

Few wines have the cult status of Rayas – a wine that stands alone in Châteauneuf-du-Pape. Here, we offer an essential guide to the wines crafted by the Reynaud family in the Rhône – Rayas, of course, but also those of Ch. de Fonsalette and Ch. des Tours 

Everything you need to know about the wines made by Emmanuel Reynaud – Rayas, Pignan, Chateau de Fonsalette, Chateau and Domaine des Tours, and Parisy  

Guide to Rayas, Fonsalette and Des Tours – the Reynaud wines

Everything you need to know about Rayas

“Time is necessary,” Paul-Etienne Defaix tells me. He should know – he is the 16th generation of his family to make wine in Chablis – and, at Domaine Daniel-Etienne Defaix, time is everything.  Wine has been made at the Domaine du Vieux Château (the property’s historic name, which still features on the labels today) for eight centuries, and under the Defaix family since 1610. Much has changed in Chablis over the past 400 years, however – and today the estate is a last bastion of the Chablis of yore.   Demand for Chablis was booming by the 1970s, and producers reduced the élevage (the time wine spends in barrel or tank), bottling, releasing and selling the wines earlier. These modern wines, often bottled within six to 12 months, were lean and crisp, but for Paul’s father Daniel-Etienne, they were disappointing – lacking the complexity and ageability of wines that spent longer on their lees (the dead yeast cells). Daniel-Etienne decided to do things differently – to return to making wine the way they had in generations past – and the family hasn’t looked back.  Generally, their approach is to let the wine be – waiting, watching and waiting some more. Fermentation is all with indigenous yeast and notably slow, taking up to six months, with malolactic fermentation left to rumble along on its own timescale, only finishing after up to two years. Their Premier Cru wines then spend up to nine years on their fine lees, while for the Grands Crus it can be up to 15 years, kept at a cool 10-12°C.  During the wines’ extended élevage, autolysis takes place – the enzymatic breakdown of the dead yeast cells, or lees. It’s the same process that takes place in Champagne and other traditional-method sparkling wines aged on their lees, and is the key to the Defaix – and once traditional – style of Chablis, giving the wine a rounder mouth-feel, and lending bready, toasty complexity. It is also, for Paul, “key to revealing terroir”. Although the tiny volumes of Defaix’s Grands Crus and Pinot Noir go into oak, most of the wines are aged exclusively in stainless steel, meaning it is only the site and time that you taste in the bottle. Once deemed ready, the wines are bottled and released into the world.  Ageing its wines in stainless steel tank for not months but years, Defaix creates textural, complex wines that are only released as they reach their drinking window. It is a rebellion, Paul tells me, against “a society of rapid consumption”.  Paul is now in charge of the property’s vineyards and winemaking, although his father is still involved in the business. Paul studied in Beaune, getting experience at a handful of estates – largely focused on Pinot Noir – before returning to the family domaine, working his way from the vines to the cellar. As Daniel-Etienne told him, “You need to learn your soil, your vines, then you can make the wine – and then you try to sell it.”  And, although it’s often the style of winemaking that steals headlines at Defaix, the domaine has some remarkable vineyards. The family farms 28 hectares in total. It has two Grand Cru parcels (0.15 hectares in Blanchot and 0.3 hectares in Grenouilles), but it’s the property’s Premiers Crus that have built its reputation – with four hectares each in Côte de Léchet and Vaillons. From these, they produce three wines: their Côte de Léchet, Les Lys and Vaillon. Importantly, the latter is Vaillon, not plural Les Vaillons – their parcel lying in the historic heart of this Premier Cru, prior to its expansion in 1976. Les Lys is a cooler climat within the larger Vaillons, and is often our favourite of the range, while the Côte de Léchet is drastically steep – with a 45% gradient.  The remaining hectares are largely dedicated to the estate’s village Chablis – their Vieilles Vignes. These vines are all over 45 years old, but some are very old – own-rooted, having survived phylloxera and now 145 years in age. When I ask Paul how this half-hectare has managed to survive ungrafted, he pauses, before saying: “I think God prays for these vines.”. They crop a mere 15hl/ha, but produce beautiful fruit (“For my bank, it’s bad; for my wine, it’s perfect!” Paul jokes) – and are now used for massal selection across the estate.  The final piece of the property is a tiny section of Vaillons planted to Pinot Noir, which is bottled as Bourgogne Rouge (as the land is only classified for Chardonnay production). Comprising less than a hectare, these vines too are ancient, planted in 1900, and still on their own roots.  Their spacious cellars are stocked with back-vintages, carefully maturing – a bank of wine that eases the vagaries of each specific growing season, protecting them from dramatic drops in yield – something that is a constant threat in Chablis. Take 2024, a year that was challenging across much of northern Europe with its wet conditions and high disease pressure, but in Chablis also brought hail that devastated huge swathes of vineyard – including Vaillons.  Global warming might have made it easier to ripen grapes in this marginal region, but it’s also made for more extreme conditions – highs and lows that keep producers on their toes. It’s also, arguably, made Chablis a little less Chablis. With riper fruit, the wines are less steely, taut and lean. Harvest dates are inevitably earlier, Paul notes, to preserve acidity and retain Chablisien backbone, but he also emphasises that the fruit requires not just sugar ripeness, but phenolic ripeness – to give dry extract and allow the wines to age. For him, working with old vines and low yields is key – both to phenolic ripeness and to preserving Chablis’s style.  The 2014 vintage – the first that Paul made – has finally just emerged from the cellar, over a decade after it was produced. It’s been a long wait, but delayed gratification is part of life at Domaine Daniel-Etienne Defaix.   Explore all current listings of Domaine Daniel-Etienne Defaix – including the 2014 Vaillon – or read more about Burgundy. 

In many ways, time stands still at Chablis’s Domaine Daniel-Etienne Defaix. As the latest vintage is released, we caught up with Paul-Etienne Defaix – the 16th generation to take the helm at one of the region’s oldest addresses 

Exploring this traditional Chablis estate and its top Premier and Grand Cru wines with 16th generation winemaker Paul-Etienne Defaix

Worth the wait, Domaine Daniel-Etienne Defaix’s Chablis wine

Worth the wait: the wines of Domaine Daniel-Etienne Defaix   

If you ever catch the train into Saint-Emilion, you’ll notice that it runs through the heart of the region’s vines. Just behind the station, on the outskirts of the village, lies Ch. Haut-Simard – an unassuming property that just happens to be owned by the Vauthiers – the same family that is behind Ch. Ausone, one of the region’s most famous estates. Over 15 years after the Vauthier family took over the estate, it’s emerging from the shadows – proving just how good a site it is.  Ch. Simard and Haut-Simard – both owned by the Vauthier family today – were once part of the same property, which dates back to the 16th century, named by the Simard family in 1865. When the railway line between Libourne and Bergerac was built in 1870, it ran straight through the vineyards and divided the estate in two. The railway slices across the foot of the slopes of Saint-Emilion, neatly dividing two different terroirs. North of the railway line lies Haut-Simard with more clay and limestone, while the larger Simard lies to the south on sandier soils.   In 1917, the four hectares of the original Haut-Simard were purchased by Leonard and Charlotte Gratadoux. They built a new house and cellar in 1929 – which is still in use today. Claude “Coco” Mazière – Edouard Vauthier’s great-uncle – bought the winery and 10 hectares of vineyard in 1954, the original Haut-Simard and a slice of Simard. Gradually he acquired the rest of the Simard estate and expanded Haut-Simard, with the two estates growing to 50 hectares in total – and, although the two wines were long made separately, from the 1990s Mazière put all the fruit into Ch. Simard.  Great-uncle Coco managed the estates through to his death in 2008. “He passed away almost in his office,” Edouard tells me – emphasising how Mazière worked almost obsessively to the end of his days. When he died, Alain Vauthier – Edouard’s father, who was already responsible for Ch. Ausone, Ch. Moulin Saint-Georges and Ch. de Fonbel – inherited the Simard estate.  “Look at the maps of the soil and look at where Ch. Haut-Simard is, it’s sand, a little bit of clay and a little bit of limestone – it’s a terroir totally suitable for Cabernet Franc,” Edouard explains. “When you dig a little bit, you realise the water table is 10-15 metres below. It’s very deep and very good soil that can produce a great wine.” Indeed, look at the property’s neighbours and you’ll find some illustrious names: Canon-la-Gaffelière, La Gaffelière, Pavie and Larcis-Ducasse are all a stone’s throw away. Haut-Simard may be a mere seven or eight metres above sea-level, but it’s enough to separate it from the flood plain where much of Simard sits.  Realising the potential, Alain decided to separate Simard and Haut-Simard once more (re-introduced from the 2008 vintage) and set about an extensive replanting program for the 10 hectares of Haut-Simard, putting in swathes of high-density (12,600 vines per hectare) Cabernet Franc in 2008, 2009 and 2010. Where the Haut-Simard vines once had around 80-85% Merlot, now 70% of the vineyard is dedicated to Cabernet Franc – focusing on quality rather than quantity.  Little has changed in the winery since it was built in 1929, and the team still uses the original concrete tanks. The fruit is all picked by hand, with density sorting now routinely used, spending around 20 days on skins, with délestage (rack and return) favoured over punch-downs/pump-overs to allow for gentle extraction. Once pressed off, the wine spends around 14 months maturing in around 20-30% one-year-old barrels and the rest in concrete.  As so much of the vineyard was ripped out, volumes were tiny in the Vauthiers’ first few vintages. Fruit from the young vines started being introduced from 2014 and the blend has continued to shift, with the 2022 the first to contain 70% Cabernet Franc. “It changed totally the game,” Edouard says – explaining how they’re finally seeing the fruits of their labours. Even now, only 2,500 cases are produced each year.  For Edouard, the Merlot on sandier parcels brings notes of strawberry, while on limestone it adds liquorice, complementing the Cabernet Franc’s dark fruit and green bell pepper. That dark fruit has built with each vintage as the new plantings come into the blend and vines mature, lending additional texture and structure. The average age in the vineyard is just 15-16 years now, only set to offer more as it matures. This might be a modest wine, but it’s one that has more than enough capacity to age. “I’m sure it will last 15 years with no problem,” says Edouard.   Tasting through a handful of vintages, it’s amazing to see the evolution of the Haut-Simard style -from the more solid 2016 through to the linear, bright, elegant 2022. It’s a wine that has impressed us en primeur for the last couple of years too – punching far above its weight.   Tasting Ch. Haut-Simard  2016 Ch. Haut-Simard: Plummy, sweet and round, this is full-bodied and concentrated, with real density to the fruit on the palate. It’s fresh, with a saline finish, yet there’s a solidity to this, not having the precision, brightness and aromatics of more recent vintages. Blend: 65% Merlot, 35% Cabernet Franc  2018 Ch. Haut-Simard: The nose of the 2018 Haut-Simard is instantly more expressive than the 2016 – combining red fruit and an herbaceous note with a toasty sweetness. It’s more linear on the palate. The intense core of fruit is rich and tightly packed, framed by grainy tannins at this relatively youthful stage. The finish is long and savoury, with a hint of blackcurrant leaf. Blend: 70% Merlot, 30% Cabernet Franc  2019 Ch. Haut-Simard: Floral, lifted and aromatic – the 2019 Haut-Simard is a world away from the previous vintage. Dainty berry fruit – blackcurrants and redcurrants – lead to an elegant, fine-boned palate. It’s precise and juicy, lithe and balanced with fine, chalky tannins. Blend: 60% Cabernet Franc, 40% Merlot  2022 Ch. Haut-Simard: The 2022 is the unashamed star of our mini-vertical of Haut-Simard, and the vintage Edouard Vauthier points to as a fulcrum point for the estate. The nose is sweet and bright, packed with seamless red berry fruit, along with hints of florals and pencil shavings. It is the palate that is so striking, however, driven and long, linear with graphite-etched tannins and mouthwatering acidity. Vibrant, pinpoint and very, very good – especially for the price. Blend: 70% Cabernet Franc, 30% Merlot  2024 Ch. Haut-Simard: The nose is perfumed, with intense cherries and lifted florals. There’s a lush intensity to the palate, with a mineral line that sup ports the fruit and complements the bright acidity. There’s lovely concentration here with fine tannins that provide a fine-boned framework. 12.7% and 3.74pH. Blend: 80% Cabernet Franc, 20% Merlot [tasted en primeur, May 2025]   Explore all current listings of Ch. Haut-Simard or read more about Bordeaux   

The Vauthier family may be most famous for Ch. Ausone, but they own several estates on the Right Bank. Over the last 15 years, Ch. Haut-Simard has seen particular investment. We sat down with Edouard Vauthier to talk about the property’s transformation – one that you can now taste in the glass 

Over the last 15 years, the Vauthier family has invested significantly in Haut-Simard. We sat down with Edouard Vauthier to talk about the evolution underway 

Change at Ch. Haut-Simard – the Vauthier family estate 

Shifting gears at Ch. Haut-Simard   

General impressions Feedback from clients and staff aligned around one key observation: 2023 is more approachable than expected. The vintage’s moderate alcohol, ripe Merlot, and fresh acidity make many wines accessible even at this young stage. While some still need time, the overall impression was of balance rather than power. The focus is medium-term drinking for maximum confidence and reward. The Right Bank was widely viewed as the stronger side, echoing early commentary from en primeur reports. Pomerol and Saint-Émilion wines displayed generous fruit and fine tannins, while Left Bank estates were more varied, producing both classic structured wines and some leaner examples. FINE+RARE’s en primeur analysis described 2023 as “a vintage defined by equilibrium.” The bottled wines seem to confirm that view: consistent, expressive, and shaped by freshness rather than extraction.  Right Bank highlights In Pomerol, Clinet and Gazin were among the most admired, showing ripe fruit and supple texture. In Saint-Émilion, Canon, Canon la Gaffelière, Clos Fourtet, Troplong Mondot, and Valandraud stood out. Valandraud, as expected, was the powerful wine of the night, while Canon and Fourtet impressed for their precision and length. Beau Séjour Bécot also received great feedback — a reassuring note for those who secured it en primeur. Left Bank highlights The Left Bank produced a number of notable successes, though with more variation across communes. Léoville Barton and Lynch Bages were two of the most consistently praised wines for their depth and classical balance.

Pichon Comtesse, which many had admired from barrel, was again among the favourites and considered by some to be even more complete in bottle. Other highlights included Pichon Baron, Rauzan Ségla, Les Carmes Haut Brion, Brane Cantenac, Duhart Milon, and Domaine de Chevalier.

Smith Haut Lafitte Blanc also earned strong reactions for its freshness and clarity. Sauternes and Barsac The sweet wines drew particular attention. Several tasters named them the stars of the evening, with Suduiraut widely described as exceptional – rich, poised, and long. Coutet also impressed for its balance of sweetness and acidity. The general view was that 2023 marks another successful year for Sauternes and Barsac, following two strong vintages. Conversations with producers A recurring theme in discussions with château representatives was comparison between recent years. Many cited 2022 as their standout vintage of the decade, particularly on the Right Bank, with 2016 also frequently mentioned. Summary For both clients and colleagues, the evening confirmed that 2023 is a vintage of clarity and balance, with Right Bank wines especially convincing. The Left Bank offers several strong classical examples, and Sauternes continues an excellent run. In short, 2023 should not be viewed as a blockbuster but as a measured, consistent, and thoughtful vintage – one that speaks more of balance and terroir than of scale. It will be interesting to see how these wines continue to settle in bottle over the next few years. FINE+RARE extends sincere thanks to the Union des Grands Crus de Bordeaux and all the participating producers and their representatives for sharing their remarkable wines. Our gratitude also goes to the event team from Otaria, and to Fromagerie, who supplied exceptional cheeses for all our attending guests and helped make the evening such a success. Read our full Bordeaux 2023 vintage report and browse all wines featured in the tasting.

This year’s UGCB tasting at Lindley Hall brought together Bordeaux’s leading estates and a record FINE+RARE audience. The atmosphere was vibrant, with engaged guests and wines that revealed both the highs and limits of the 2023 vintage across Left and Right Banks.  

Last week's UGCB tasting at Lindley Hall showcased Bordeaux 2023, revealing both the strengths and subtleties of the vintage across Left and Right Banks.

UGCB in London: Tasting Bordeaux 2023

Sitting plum in the middle of the Côte d’Or, the hill of Corton is hard to miss. Its wines, especially the whites, however, are all too often overlooked. We sat down with some of the region’s leading producers to explore the pedigree and potential of this site and its powerful, long-lasting wines

Discover the pedigree and potential of the hill of Corton’s whites – the fine Chardonnay from Corton-Charlemagne, Charlemagne and Corton Blanc 

Exploring Corton-Charlemagne, Charlemagne and Corton Blanc 

Corton-Charlemagne: the Grand Cru of the future?  

As our team arrived in Saint-Emilion under sunny skies to start our annual en primeur pilgrimage, you’d be forgiven for thinking that the mood in the camp was somewhat apprehensive. Ever since the end of the Burgundy campaign, like every spring, the spotlight turns to Bordeaux and the press surrounding the 2024 vintage has been somewhat pessimistic – with a backdrop marked by talk of tariffs in the US, falling prices and the eternal question of en primeur as a viable mechanism for distribution today.  I find so often that – at primeurs – vintages are reduced to generalisations that never do justice to the region’s diverse terroir. This being my eighth campaign, I remind myself every year that this week is so much more than just an opportunity to taste the latest vintage. It’s a chance to spend time with those behind the barrels and to hear their story, for producers to share their insight on the vintage first hand. With over 50 visits booked, there was plenty for us to get our teeth into before we could draw any meaningful conclusions. Our first visit of the week was at Cheval Blanc – and it provided an excellent first litmus test in determining the quality of the vintage. Technical Director Pierre-Olivier Clouet highlighted the challenges brought by the sheer quantity of rainfall in what was one of the wettest winters for the region since records began. And the widespread rainfall – from the autumn of 2023 onwards – was the start of a series of challenges that would test even the most experienced of winemakers. After just our first morning of tasting, we could see that the 2024 vintage was throwing up a level of heterogeneity and diversity not seen in more recent, solar vintages such as 2022 and 2023. Challenges including mildew, uneven flowering, poor fruit-set and botrytis could be treated any number of ways with varying levels of success – the results of which were fascinating. Our full vintage report, due next week, will look more closely at the conditions of the year, producers’ reactions and the style of the wines. But, from our tastings across the Right Bank, we were pleasantly surprised by the quality on show in amongst the variety. The best wines of Saint-Emilion and Pomerol seem to have favoured a later harvest, risking losing fruit as they waited for phenolic ripeness. Many of our favourites have wonderfully lifted aromatics that are both expressive and concentrated – balancing the Merlot’s juicy fruit against the Cabernet’s texture and structure. This year, we spent just under two weeks in Bordeaux – our longest en primeur tasting trip to date. This allowed us to fit in a couple of extra visits into our tightly packed program. One of these was at Guillot Clauzel, a tiny two-hectare property nestled in Pomerol just a stone’s throw from Le Pin, and under the guidance of winemaker Guillaume Thienpont since 2018. Our visit highlighted that it was clearly possible to make excellent wines in 2024 regardless of price point or scale. The same is true on the Left Bank. In a year where the resilience of the Cabernet shone through, the best wines are quite classical. There’s impressive purity to the fruit on the mid-palate coupled with a backbone of acidity that brings length and drive. Saint-Estèphe and Pauillac seem to have been particularly challenging, with more mixed results (but some unashamed stars – just look at Montrose), while Saint-Julien, once again, offers a more consistent stable. Margaux and Pessac-Léognan’s lighter styles perhaps align best with the vintage’s natural style, and there are some particularly promising wines here. (While rarely a focus, it’s worth highlighting the quality of some of the whites this year too.) There is no year that we can remember in which it has been so important to get boots on the ground and taste en primeur – and taking the time to talk with producers to understand the specifics of the vintage. Producers have come to expect an unrivalled level of questioning when our team shows up. Now that the dust has settled, we can put our spittoons (and notebooks) away and take stock over the Easter weekend. We expect a steady stream of releases to start from as early as Tuesday next week with Batailley and Pontet-Canet set for 22nd and 23rd, respectively. Whatever the campaign has in store for us, we know that 2024 is a year to be selective. Consumers willing look past any pre-conceived ideas about the vintage will be rewarded. Keep an eye out for our full report, set to be published next week, as well as the very first releases

With teeth still wine-stained, our team is returning from almost two weeks tasting Bordeaux 2024 en primeur. Ahead of the very first releases and our full report on the vintage, our Bordeaux Buyer Hector Howes offers some early thoughts on the year – and why it deserved our longest trip to date

After almost two weeks in the region, Bordeaux Buyer Hector Howes offers his initial thoughts on the Bordeaux 2024 vintage and the wines it produced

Bordeaux 2024 en primeur – first thoughts on the vintage

Bordeaux 2024: first thoughts

Albiera Antinori is the first woman to take the helm of the Antinori empire. And “empire” isn’t an exaggeration for a dynasty that rose to prominence in the late 13th century, making its fortune in the silk trade, and later banking. The family has been making wine since at least 1385, when Giovanni di Pietro Antinori registered with the winemakers’ guild in Florence. To put that in perspective, that was before the Gutenberg bible was printed, before the fall of Constantinople, before Christopher Columbus set sail for the Americas.   Now, over six centuries later, Marchesi Antinori owns almost 3,000 hectares of vines across 21 estates (plus additional land that is dedicated to forest, olive groves etc) spread across the globe, and is among the oldest family businesses in the world (sitting at number 10 globally). Once part of Italy’s aristocratic elite, the Medici family line may have faded into extinction, but the Antinoris – like the Ricasolis – still hold significant sway.  Looking at Albiera Antinori on my screen, however, it’s hard to tie this pedigree to the woman in front of me. Now aged 58, she – along with her two sisters – represents the 26th generation of the family. Olive-skinned, relaxed and with a gentle smile, she props her glasses back on her head once the inevitable technical issues are resolved, settling back into her chair for our Zoom call. She may be one of the most powerful figures in Italian wine, but you wouldn’t know it.   Harvest is just getting underway as we sit down to talk about her family and its legacy – a time that she remembers fondly as a child. She grew up in Florence, but spent weekends and holidays in Bolgheri or at Tenuta Tignanello in Chianti – and wine was simply part of life. Some of her earliest memories are of the harvest and sipping wine (diluted with a drop of water) over dinner at Tignanello, gathered around the table with her grandfather, Niccolò Antinori, and the rest of the family.  It was when Albiera finished school that wine moved into the foreground. She didn’t yet know what she wanted to do and – with harvest at Castello della Sala was set to start in a few weeks’ time – her father, Piero Antinori, suggested she work there, that way she’d at least be earning some money while she figured things out. “From then on, it’s been a kind of snowball,” she says, smiling. Once the fruit was in, the wines needed making, there were vineyards to be managed and planted, and soon she was travelling, telling the world about the wines her family made. She had fallen down the rabbit hole.  Has she ever wondered about the path not taken? No, is the short answer, she tells me – and she’s been able to combine her other passions with work for Antinori. Take architecture: she has overseen the construction of 12 wineries during her tenure, working closely with the team to develop the perfect building for each.   She officially took the reins of the business in 2017 – but, as the eldest, she almost fell into the role of CEO. She may be at the top of the figurative tree, but it’s a family business through and through. She works closely with her sisters, both of whom are Vice Presidents (Alessia oversees the winemaking and Allegra manages the company’s various restaurants). Their father Piero – now approaching 90 – is still in the office every day too.   The Antinori name has long been associated with boundary-pushing. Albiera’s grandfather Niccolò was one of the first to stir things up in Chianti. In 1924, he put Bordeaux varieties in the family’s Villa Antinori Chianti – a scandalous act at the time. Niccolò’s brother-in-law was Mario Incisa della Rocchetta, who planted Cabernet Sauvignon on his wife’s Tenuta San Guido estate in 1944. The wine was made for family and friends at first, but when Piero Antinori (Niccolò’s son and Albiera’s father) took over running the family business in 1966, he saw the potential. Giacomo Tachis, the Antinori winemaker, started making the wine and ageing it in new French oak. By 1971, Piero had persuaded his uncle to release the 1968 vintage commercially: Sassicaia – and the Super Tuscan movement – was born. It wasn’t long before Piero followed with his own offering, releasing the first vintage (1971) of Tignanello – a blend of Sangiovese and Cabernet from their eponymous estate in Chianti Classico – in 1978. Solaia soon followed (first made in 1978).  “The equilibrium between innovation and tradition is always something very delicate,” says Albiera. The family’s revolutionary spirit lives on, but she’s aware that their history, legacy and tradition is “a real asset” – one that shouldn’t be overlooked in today’s global wine market. While once they had to force the world to acknowledge the quality of Italian wine, now their focus on celebrating local varieties and creating wines that are true to their terroir. That remains true across their estates – no longer just in Tuscany, but from Puglia to Piedmont, as well as beyond – with properties in Chile and California (including Stag’s Leap Wine Cellars). At its core, however, their philosophy can be summed up in one word, she says: quality.  The next generation is already on board, with Albiera’s children Vittorio and Verdiana working alongside her. Their journey was totally different – going to university, taking master’s degrees and gaining experience at wineries around the world – a more conscious step into the family business. There was, however, no denying their fate.  Being an Antinori, Albiera says, “means a responsibility towards the people that work with us, towards the history that we have, and towards the land that we farm… a solid and constant commitment to doing things well, to doing things with intelligence, to do things that are long-lasting”. After six centuries in the business and a portfolio of estates around the world, that responsibility continues to grow – but it’s a duty the Antinoris seem uniquely suited to handling.  The new vintage of Solaia (2022) is now available  Explore all current Antinori listings or read more Editorial 

The Antinoris are one of Italy’s most famous families. As the new vintage of Solaia is released, we caught up with Albiera Antinori – the 26th-generation CEO and President of her family firm

Sitting down with Albiera Antinori – CEO of Marchesi Antinori, company that created Super Tuscan Tignanello to find out more about their wine dynasty 

Talking to Albiera Antinori about the family’s wine empire 

The Antinori empire 

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