(JS 94-95 points) Attractive depth of fruit with blackberry and black olive, as well as crushed stone. Full-bodied with chewy and polished tannins that are velvety but muscular. 3.52 pH gives it verve. Saltiness comes from the cabernet franc planted on limestone soils. 65% merlot and 35% cabernet franc.

Aromas of ripe blackberry fruit, damson and wet stone precede an almost velvet smooth attack and vinous mid palate, marked by ripe red fruit, as expressed with tannic finesse: 'We extracted less this year when compared to prior vintages, less pumping over,' remarked director Gonzague de Lambert. Long, supple finish marked by limestone freshness. One of the best Ferrands I recall trying from barrel, and it rivaling the excellent 2020. Tasted twice with similar results. Ageing in 36% new oak, with a low pH of 3.51.

(JD 91-94 points) The 2023 Château De Ferrand checks in as 65% Merlot and 35% Cabernet Franc, resting in 35% new French oak. Deep purple-hued, it offers an impressive nose of ripe black and blue fruits interwoven with subtle notes of iron, tobacco, tapenade, and spicy wood, with just a kiss of background floral and violet nuances. Beautifully balanced, medium to full-bodied, and concentrated, yet still elegant and balanced, with notable tannic grip, it's going to benefit from just a few years of bottle age. It's another outstanding 2023 in the making.

One of the St Emilion classifieds that is always worth checking in with, benefitting from increasingly impressive winemaking and consistency. Delivers the spiced intensity of the fruits of the vintage combined with floral aromatics, pumice stone, bitter chocolate, mint leaf and slate. Axel Marchal consultant.

(VN 90-92 points) The 2023 Château de Ferrand has a succinct bouquet, understated at first pour, but it opens nicely in the glass with wild strawberry, raspberry and light floral scents. A subtle estuarine element lurks underneath. The palate is medium-bodied with crunchy red fruit and fine grip, granular in texture with a twist of sour cherry on the finish that just needs a little more persistence. I feel this should gain a bit more corpulence during its barrel-aging. -- Neal Martin