(JS 95-96 points) A very tight and focused red with racy tannins and a linear, racy texture. It’s medium-bodied with excellent energy and plenty of blackberry and olive flavors. Very long finish. 14% alcohol. 3.7 pH. 70% merlot and 30% cabernet franc.

(JL 94-96 points) Chocolate mint, flowers, plums, truffle, black cherries, licorice, and herbs create the aromatic profile. The palate is even better with its layers of silky, sensuous, velvety fruits that linger. The finish is all about the sexy, chocolate-drenched, sweet, elegant plums. The wine is deep, concentrated, opulent, and sexy. Picture molten dark chocolate-coated, black plums coating your palate with lingering, sweet, fresh, lifted fruits that stick with you. The harvest took place September 12-13 for the Merlot and October 1 for the Cabernet Franc. The blend is 70% Merlot with 30% Cabernet Franc, making this the highest percentage of Cabernet Franc ever used in the blend. 14% ABV 3.7 pH. Drink from 2028-2050.

(TWI 94-96+ points) Deep garnet-purple in color, the 2023 Clos L'Eglise bursts with bold notions of blackberry pie and plum preserves leading to a perfumed undercurrent of iris, licorice, dark chocolate, and tar. The full-bodied palate is intense and expansive, with firm rounded tannins and seamless freshness, finishing long on a lingering anise note. The blend is 90% Merlot and 10% Cabernet Franc, with pH 3.70. - Lisa Perrotti-Brown

(VN 93-95 points) The 2023 Clos l'Église presents a gorgeous contrast of intense dark fruit against a mineral backbone that confers energy. There's a ton of nuance here. Graphite, crushed rocks, plum, mocha, spice, leather and dried herbs are all vividly sketched. There's a bit more Cabernet Franc in this year's blend, as one of the Merlot parcels is being replanted. That results in an especially nuanced Clos l'Église that captures the best the year had to offer. -- Antonio Galloni

(JD 92-94 points) Red, blue, and black fruits, chocolate, roasted herbs, and violet notes all emerge from the 2023 Clos L'Eglise, a broad, medium to full-bodied, supple, seamless beauty based on 70% Merlot and 30% Cabernet Franc brought up in 50% new oak. It's a much more round, supple, opulent wine in the portfolio and is balanced, has soft tannins, and outstanding length. It hit 14% alcohol with a pH 3.70.

Strong aromatics, really quite deep and opulent and rich. Tart and sour but then soft and almost creamy with some spiced notes in the background and some ferrous iron notes. Quite a lot of bite and tang. A little tight still, coiled and restricted on the finish by the wood and the slightly austere tannins but there’s good, slow expansion and a feeling of finesse as well as mouthwatering freshness. I like this, not charming as such but has some confidence and punch, although it’s a little toasted on the finish. Ageing 50-55% new oak.

Smoky oak, good ift and zip, waves of rosemary and black chocolate, cocoa bean, espresso, intense but with peony and iris aromatics, and fresh waves of acidity that sends the palate upwards to meet blueberry fruits. Love the silky texture, and the grip, very appellation signature. Oldest vines here are more than 80 years, planted before the frost of 1956. Mathieu Bellot is the vineyard consultant, but no outside winemaking consultant.