Andrew Cullimore

9.0

No formal notes . Medium deep ruby . This seems a bit more advanced . This is a bit harder and more structured on the palate , more tannin , less velvety and a bit more astringent . More spicy , drier on the palate . This needed more time to open . This was quite difficult to judge , I wasn’t 100% convinced about this bottle as it just seemed a little oxidative, however it did actually seemed to come together better after an hour or so , but still quite hard and astringent in comparison to the others (especially La Mission) . Showed a touch more mineral and grafite on the finish too after a while. This needed time , and I would imagine another bottle might tell a different story . — 2 days ago

Stefan Dolhain

9.3

2016 vintage. Cantemerle is always a good idea if you want value for money. Like many left bank Bordeaux in this great vintage, it tends to close down a bit, so give it some time in the glass or decant. The nose slowly develops after an hour, with a mix of black and red fruit, classy cedar notes, and flowers. As usual, it's all about elegance, but it doesn't lack power either. Still needs a few more years to reveal all its complexity, but very good already. Ab. 13%. — 25 days ago

Andrew Cullimore

9.5

Pretty deep , narrow ruby rim. Quite rich , almost exotic nose , dark cassis , dark plum, rich spiced blackberry, touch of cocoa , vanilla, smoke. On the palate this is quite rich but also very elegant with balanced refreshing acidity . Cassis , mineral , grafite , dark cherry. Ripe but very present tannins . Long and refined finish . After a while becoming more mineral and quite serious . Needs time , better in 5-10 years and last well a further 10-15 . This is a very successful showing and though obviously very young is enjoyable and involving to drink at the moment. — 2 months ago

Andrew Cullimore

9.4

Medium lemon colour . This is showing a little more complex and detailed than the last time . Lemon rind , crushed rocks , ginger and white flowers , touch of brioche also . On the palate a bit more dense , but with good balanced acidity and lemon rind , brioche , ginger and toasty , mineral finish. Drinkable now , though best days will be in 5-10 years time , though I don’t think this will be as long lived as the 2012 . — 2 days ago

Scott@Mister A’s-San Diego

9.5

2014 vintage. Last tasted 04.20.22 (9.5). Still tight but behind all the subterfuge, clouds, white lies, deception and smoke, there is a fantastic show slowly being assembled. All the performers are there and you've watched plenty of the rehearsals. Another 8-10 years will likely find this in the 9.6 and maybe 9.7 zone when the curtain finally rises. Built for future speed. If you've got the time and ca$hi$h, put a case aside and start tapping in 2035. This goes places wine doesn't have a right to. It's not asking for permission. 01.30.25. — 3 days ago

David White

9.3

It’s 10 years since Serge. Hochar’s death whilst swimming in Acapulco on NYE 2014 and I think it’s appropriate to celebrate his legacy that is the modern Chateau Musar.
I first tasted Lebanese wines in London circa 1986 when I used to go to a couple of Lebanese restaurants in Shepherds Market near Mayfair in London
Al Hamra is still in business
I’ve been to Beirut several times and always stock up at the airport duty free
So a toast to a departed icon of the wine world
Since my last 2011 4.5 years ago (see note) this has aged wonderfully and I’ve up my rating several points
Another few years and it will be further improved
Optimal decant time was around 3.5 to 4 hours
Ethereal stuff — a month ago

Andrew Cullimore

9.3

No formal notes . Medium deep ruby again. This is a bit greener , spicier , with some red pepper , smokier and darker fruit on the nose . Spicier and a bit more plush on the palate . This actually improved a lot in the glass and was changing quite a lot , became more floral with crunchy fresh dark berries . Polished tannin but nice fresh acidity , quite velvety on the palate . No lack of weight either . Really quite liked this and will no doubt age gracefully even if it is enjoyable today with time in decanter. For enjoyment over the next 10 years or so. — 2 days ago

Jay Kline

9.4

Popped and poured. We enjoyed this as an apéritif so no formal notes but this was absolutely delicious. So easy to love; phenomenal balance. Like so many 2013’s, this is great on the pop and pour and easier to appreciate than the 2012’s which simply need a lot more time. — 14 days ago

Double Pound

9.2

Think this one needs more time! But the structure is there — a month ago

Jay Kline

9.1

Opened earlier in the day and double-decanted to be served several hours later. The 1966 pours a pale garnet color with a transparent core. This is red fruit heavy and sanguine with ferrous earth, leather, and old wood. The tannins are firm still. An almost evergreen St-Estèphe that’s iron clad and tough as nails. Better than good but at nearly 60 years old, will it ever relax? Hard to say. It would likely survive another 60 years but it’s hard to imagine it evolving a lot considering where we’re at today. So...drink now, I guess? — 2 months ago