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"This dense purple wine displays notes of charcoal, subtle toast and white chocolate as well as blueberry and blackberry liqueur intermixed with hints of graphite and licorice. Dense, full-bodied, unctuously textured, and quite long and thick, this concentrated, impressively endowed wine is silky-textured and already accessible. However, I suspect its best days are at least 5-7 years ahead of it. It should keep for a minimum of two decades."-Robert Parker

"Supple and spicy, with a plush-textured, dark-hued, blackberry-rich mouthful lingering against creamy oak notes on the long and polished finish. Merlot, Cabernet Sauvignon and Syrah."

"Mocha, espresso, hints of oak and predominant dark red cherry aromas are the signature of the 2010 Claret. Its expressive red fruit flavors on the palate are balanced with its impressive tannin structure that is bold but not aggressive."

"This has a nice warm feel, with plush roasted coffee bean, steeped plum and fig fruit flavors melding through the tobacco-filled finish."

"A beautiful sleeper of the vintage, this is possibly the best wine I-ve ever tasted from this over-achieving estate near St.-Christoly-de-Medoc. A blend of 45% Merlot, 45% Cabernet Sauvignon and the rest Petit Verdot, this wine normally sells for about $15 a bottle, making it an absolutely staggering value in the worldwide marketplace. The 2010 exhibits classic cedar wood, tobacco leaf, creme de cassis, licorice and some balsam wood notes in a strong, medium to full-bodied, layered style with good opulence, purity and overall harmony. A real beauty, it should be drunk over the next 4-5 years." -Robert Parker

"A gorgeous, totally voluptuous wine, the 2009 Insignia bursts from the glass with exuberant blue and black fruit, grilled herbs, cloves and cassis. In 2009, the Insignia is silky and polished, yet there is considerable underlying tannin that needs time to soften. Layers of fruit flow effortlessly to the huge, structured finish. I imagine the 2009 Insignia will enjoy a broad drinking window. It is striking today, but also clearly has the stuffing to age for many, many years."