Flowers, wild cherries, licorice, crushed stone and truffle aromatics create the nose. On the palate, the wine is supple, sensuous, fresh and loaded with licorice coated, red plums and juicy cherries with dark chocolate overtones in the finish. Read more at:https://www.thewinecellarinsider.com/search-wine-tasting-notes/?szSearch=2018%20Ch%C3%A2teau%20D%27Aiguilhe

The purity of fruit to this is really attractive with blue fruit, blackberries and flowers on the nose and palate. Medium-bodied with fine tannins, a solid core of fruit and a long, attractive finish. Drink in 2022 and onwards.

Stephan von Neipperg teases out lovely richness here, as ever. It has clear oak finesse balanced by lift and succulence through the palate. The silky texture does a good job of wrapping those tannins up and giving a soft landing to the austerity. Good, perky, hedonistic and juicy. Read more at https://www.decanter.com/wine-reviews/france/bordeaux/chateau-daiguilhe-castillon-cotes-de-bordeaux-2018-29746#vXTRbUB9WUCdVBWk.99

Under the same ownership as Canon la Gaffelière in Saint-Emilion, this estate has produced a powerfully rich wine, with tannins cushioned by dense black-plum flavors. Rich in structure and driven by fruit, the wine will age well. Drink from 2023. ROGER VOSS

Readers looking for a beautiful Bordeaux that's not going to break the bank should check out the 2018 Château D'Auguilhe. Coming from the cooler Castillon region to the east of Saint-Emilion, this beauty offers a terrific perfume of ripe black raspberries, cherries, roasted herbs, sweet mulch, and spring flowers. It has a fresh, crunchy quality to its fruit, nicely integrated acidity, ripe yet present tannins, and the class to keep for 10-15 years.

Medium to deep garnet-purple in color, the 2018 d'Aiguilhe jumps up out of the glass with exuberant notes of plum preserves, Black Forest cake and blackberry pie, plus hints of potpourri, hoisin and forest floor. The medium to full-bodied palate has a soft texture and oodles of freshness supporting the mouth-coating black fruit preserves, finishing with loads of exotic spice layers. - Lisa Perrotti-Brown