93 -96 points,

Robert Parker's Wine Advocate, February 2003

The spectacular, deep ruby/purple-colored 2001 Chateauneuf du Pape Cuvee Reservee possesses a wealth of fruit, glycerin, extract, and tannin in addition to beautiful notes of roasted meats, pepper, licorice, and lavender, magnificent purity, and a broad, expansive palate. This fabulously made, traditionally-styled Chateauneuf should be approachable upon release, and age effortlessly for 15-20 years. It will be a toss-up as to whether readers prefer this offering over the 2000. The solution ... just buy both!

95 points,

Robert Parker's Wine Advocate, February 2004

The 2001 Chateauneuf du Pape Cuvee Reservee is a prodigious effort. The dark plum/ruby/garnet color is followed by a spectacular smorgasbord of aromas, including roasted meats, lavender, ground pepper, and thick, sweet blackberry and brandy-macerated cherries. Full-bodied, dense, and chewy, it has high levels of tannin, a huge finish, and a monster upside. Although less voluptuous than the 2000, the 2001 looks to be potentially the longest-lived and finest Cuvee Reservee since the wonderful duo of 1989 and 1990, both of which are aging splendidly. Anticipated maturity: 2006-2020.

94 points,

Stephen Tanzer's IWC, February 2004

($50) Saturated deep red. Superripe, utterly captivating aromas of raspberry liqueur, leather, chocolate, coffee bean, pepper, garrique, black olive and licorice. Huge and voluminous, with superripe, palate-saturating flavors of candied, liqueur-like red fruits, game, pepper and wild herbs, with a complicating saline quality. Exotic and larger than life. Wonderfully fat and full on the sweet, lush aftertaste. Perhaps a bit less tarry and more fruit-driven than the 2000. This will fill your entire mouth and then some. (Dan Kravitz/Hand-Picked Selections, Warrenton, VA; J&R Selections, Mt. Pleasant, MI; Martine's Wines, Novato, CA) 94 points

92 -95 points,

Stephen Tanzer's IWC, February 2003

First foudre: Dark ruby-red. Superripe, scented aromas of black fruits and licorice. Hugely sweet and chewy, with rich flavors of dark chocolate and roasted garrigue. Solid acids and tannins give this a rather classic structure and will require some bottle aging. "Our other recent vintages have been fat and rich, but almost too easy," notes Laurence, who seemed almost apologetic when she told me this sample was below 15% alcohol. "In 1998, we picked fruit with sugars as high as 16.5%," she said. Second foudre: Full red-ruby. Roasted aromas of blackberry, black cherry, bitter chocolate, licorice and game. Smooth and lush, but with sound framing acidity. Finishes very ripe and peppery, with strong but surprisingly fine tannins. Third foudre: Deep ruby-red. Carnal, smoky nose. Dense, thick and seamless, with headspinning flavors of black cherry, minerals and chocolate. This seems even higher in alcohol. Finishes with outstanding peppery persistence. Should make a superb blend. 92-95 points

92 points,

Wine Spectator, August 2004

Super, with ripe plum and blackberry fruit supported by notes of briar, brick dust, tar and bacony smoke. Rich yet racy, with a powerful yet perfumy fruit- and dried herb-driven finish. Shows a lot now, but built for the long haul. Drink now through 2016. 5,500 cases made. (JM)

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