Deep, bright crimson. Dark and healthy-looking. Very opulent and modern. Rich, almost singed flavours. Quite a bit of oak on the finish. Flashy.
Author: Jancis Robinson
International Wine Cellar | Rating: 89
Saturated red-ruby. Superripe aromas of red- and blackcurrants, game and smoke, plus a strong note of toasty new oak. Silky and lush in the mouth, and already quite accessible. But not quite as sweet or suave as the '97. Finishes with very good length, substantial dusty tannins and a note of caramel.
Author: Stephen Tanzer
Issue: May/June 1998
Wine Spectator | Rating: 97
The greatest Ducru produced this century. Breathtaking aromas of berries, violets, vanilla and blackberries set the stage for a wine that's full-bodied and tannic, yet very fine and long in the mouth. This has fabulous structure for aging. 18,000 cases made.
Author: James Suckling
Wine Advocate | Rating: 92
Although similar to the 1996, the 1995's fruit is more accessible, and while the tannin is elevated, it is buffered by lower acidity, as well as more glycerin and fat. The 1995 offers an opaque purple color, and a glorious nose of new oak, spice, and abundant black fruits. This full-bodied, super-extracted, multi-layered wine must be tasted to be believed - especially for readers who remember Monbousquet as the soft, innocuous, commercially-styled St.-Emilion it was for many decades. The 1995 has more accessibility than its blockbuster younger sibling, but it still requires 4-5 years of cellaring.
Near its peak, but not done yet. Wonderful earthy, leather, black fruit, with elegant structure. A classic example of a St. Emillion. Worth many times the price, and as good as its better known neighbors in the same year. Find it if you can.
Self | Rating: 88
Starting to fade. Nice fragrant and floral nose, not enough fruit to support the tannin. Better in its youth.