Chateau de La Tour Clos de Vougeot Vieilles Vignes Grand Cru 2019 1.5L Magnum

96 Points  - Allen Meadows, Burghound

In contrast to the regular Cuvee, where aggressive swirling quickly dissipated the reduction, here that didn't help enough to reveal the underlying fruit. On the palate, though, there is a noticeably better size, weight and concentration to the bigger-bodied flavours that possess a highly seductive mid-palate texture thanks to the large dry extract that buffers the markedly firm tannic spine shaping the serious, austere and borderline chewy finish where the only nit is a hint of warmth. This is impressive though I underscore that my rating is, of course, contingent on the nose eventually cleaning up with age.

96 Points - Decanter

This super-cuvee is made using only the first bunch after the graft on vines at least 100 years of age and is not made yearly. The 2019 is spectacular. Slightly reserved at present, the tightly packed black and red fruit opens on the palate, accented with notes of violets, minerals, earth and wild herbs. This is powerful and rich, with firm tannins, lots of body, and the ability to age almost indefinitely.

94+ Points - Robert Parker's Wine Advocate

The 2019 Clos Vougeot Grand Cru Vieilles Vignes is very promising, unwinding in the glass with notes of dark berry fruit, orange peel, rose petals, rich soil tones and spices. Full-bodied, layered and multidimensional, it's deep and concentrated, with rich, powdery tannins, lively acids and a long, resonant finish. This was a fascinating tasting with father François Labet and son Edouard, who are pushing Domaine Pierre Labet and the Château de la Tour to new qualitative heights. Organic and now biodynamic farming in the vineyards, vinification within red—appreciable percentages of whole clusters in the winery and long élevage in the cellars are the order of the day. Perfumed, seamless and concentrated, the 2019s are immensely promising. In a richer, more overtly muscular register, the 2018s (which I took the opportunity during my visit to re-taste in bottle) have turned out very well, too. I hope to spend more time at this address later in 2021 and plan to report back in more detail.