Chateau Prieure Lichine 2021

WINE ENTHUSIAST: "This elegant wine has a balanced density that comes from the firm layer of tannins. Its situation in the southern Médoc gives it a final softness and balance. Drink from 2028."

JAMES SUCKLING: "Currants and blackberries on the nose, with lemon rind, cloves and dried herbs, too. Sleek and refined on the palate with a medium body, fine-grained tannins and a focused, bright finish. Elegant this year. Drink from 2025."

DECANTER: "Scented and alive on the nose. Upfront, forward and bright, it's lean but not severe or too austere. The fruit is not plush but it's concentrated and got some texture thanks to just-ripe tannins that give a softly wide mouthfeel. I like the sense of finesse, the juicy acidity and really elegant nature from start to finish - focussed and balanced. Ends chalky and mineral. Lots to like here, feels like it will age well too."

FALSTAFF: "Dunkles Rubingranat, violette Reflexe, zarte Ockerrandaufhellung. Zart tabakig unterlegtes Brombeerkonfit, zart nach Herzkirschen, kandierte Orangenzesten, mineralischer Touch. Mittlerer Körper, rotbeeriger Touch, etwas fordernde Tannine, mineralisch-kalkig im Abgang, etwas reservierter Gesamteindruck."

THE WINE CELLAR INSIDER: "Toasty oak, flowers, and cherries pop in the bouquet. The medium-bodied palate is soft creamy and cherry-filled with dark chocolate, mint and red berries in the finish. Drink from 2025-2042."

THE WINE ADVOCATE: "Offering up aromas of dark berries, orange confit, cola and mint, the 2021 Prieuré-Lichine is medium to full-bodied, fleshy and round, with decent depth at the core, powdery tannins and a front-loaded style that will offer near-term appeal."

JEB DUNNUCK: "The healthy ruby/plum-hued 2021 Château Prieuré-Lichine checks in as 65% Cabernet Sauvignon, 30% Merlot, and the rest Petit Verdot. It has solid depth and intensity in its red and black fruits as well notes of smoke tobacco, earth, and chocolate. As with most 2021s, it's not massive, but this has good mid-palate density, a ripe, rounded mouthfeel, and velvety tannins. It's already delicious but should evolve for 10-12 years and, I suspect, have a gradual decline thereafter."