Restrained aromas of mocha and crushed rock. Chewy and tactile on the palate, conveying a strong impression of dry extract to its flavours of ripe apricot, apple, menthol and minerals. Silky and complex, revealing some very ripe notes to its stone and citrus fruit flavours but supported by a solid underlying structure. Finishes citrusy, firm and long. I suspect that this wine will need a good five years of cellaring to approach its peak. Michelot noted that the yield here was lower than in 2015.
91-94 points, Stephen Tanzer, Vinous, September 2018.