(95-97 points) (Vin de France; 56% Merlot, 44% Bouchet [Cabernet Franc]; from its wonderful astèries limestone terroir; 14% ABV; tasted with Baptiste Guinaudeau at Lafleur). I just love this aromatically. Blueberry and a little violet and peony. Graphite by the nuclear reactor core-load and a little cedar. Hazelnut shell. Brilliantly engaging on the attack, very vivid and bright, crunchy in its fruit signature and profile – with popping blueberries and crushed loganberry. So juicy that the grip of the tannins allows this to build further in the mouth, pushing the fruit out into the cheeks as if the structure can't contain it. Brilliant and unique! Utterly beautiful. (Note: Baptiste tells us that this was made apparently in the image of Château Magdelaine 1983). 95-97k

Smells ripe and fleshy with strawberry and cherry aspects, fragrant and a touch herbal also. Tangy from the get-go with pure red berry juiciness, a crystalline aspect and such grippy stony tannins. Lots of energy matched to really quite salty saline aspects. Starts off quite wide then narrows and focuses towards a long finish. Elegant but still super alive and given that lift by pronounced acidity. Ends long. Just a touch severe still for me with a citrus lemon juice aspect and a lot of tension although it gives the wine a real backbone. 3.4pH. Now designated as a Vin de France as are all the other wines in the Lafleur range.

Highlights the nature of Perrières, with its expansion through the mid palate that lets out creamy raspberry and blueberry fruits with a shot of chalky tannins and crushed oyster shell. Love the hidden depths of Perrières. This is the sixth vintage, and the vines are getting a little older, able to better withstand the dry summer. 33% new oak for ageing. Harvest September 5 to 15.

(94-96 points) eep garnet-purple in color, the 2025 Les Perrières unfurls slowly, revealing a stunning perfume of kirsch, black raspberries, and wild blueberries, giving way to hints of fresh red roses, lavender, pencil lead, and wet slate. The medium-bodied palate is so, so elegant with a crisp backbone and very fine-grained tannins framing the intense, perfumed red and blue fruit flavors, finishing very long and chalky. Magic. The blend is 56% Merlot and 44% Bouchet (Cabernet Franc).

(92-95 points) A blend of 56% Merlot and 44% Bouchet (Cabernet Franc), the 2025 Les Perrières has a pure limestone-inflected nose of framboise, crushed stone, violets, blue fruits, and a salty minerality. On the palate, it's gorgeously textured and medium-bodied, with a juicy salinity that makes you salivate, beautiful balance, and a great finish. It's a complex, layered, elegant, yet silky beauty.

(93-95 points) The 2025 Vin de France Les Perrières is superb, revealing a fresh, gourmand bouquet of red berries that becomes more floral with aeration. Medium- to full-bodied, it’s tense, straight and crystalline, defined by pronounced limestone-driven acidity, concluding with a pure, precise and perfumed finish. It differs from Grand Village in its more immediate structural expression, with the chalky imprint evident throughout the palate. This is a blend of 56% Merlot (harvested September 5) and 44% Cabernet Franc (September 15).

(92-94 points)Cherries, plums, spices, licorice, and a sprig of mint create the aromatic profile. The combination of lift, and juicy fruits works here. The palate enjoys loads of sweet, ripe, berries, which are all wrapped up with freshness, and a touch of peppery cocoa that slips in at the end of the finish. The wine blends 56% Merlot, with 44% Cabernet Franc. The harvest took place September 5 - September 15. Drink from 2028-2040. Read more at:https://www.thewinecellarinsider.com/wine-tasting-note/?vintage=2025&wine=Chateau%20Lafleur%20Les%20Perrieres%20de%20Lafleur

(90-92 points) The 2025 Les Perrieres is fruit-forward and supple with fine balance. I find it very young and not fully formed, with less of the body and mineral drive of most years. This finishes a bit short, with hints of blood orange and flowers that trail off quickly. I like the energy, but wish there was more substance. - Antonio Galloni, April 2026