Lobenberg: Von fast 70 jährigen Reben. Helles Zinnoberrot, süße Himbeeren und Kirschen in der Nase. Am Gaumen wiederholen sich diese, ergänzt durch eine kalkig, staubige Komponente und feine, hintergründige Holznote von den 5-6 Jahre alten Barriques. Ein lebhafter, frischer Roter mit milden 12% vol. Alkohol, so recht als feiner Begleiter im Alltag geeignet, jedoch keinesfalls ein alltäglicher Wein. 91-92/100

-- Galloni: Brilliant ruby. Displays vibrant, mineral-laced aromas of fresh red berries, floral oils and smoky minerals. Juicy and focused on the palate, offering nervy black raspberry and bitter cherry flavors that become sweeter with air. Shows strong thrust and subtle spiciness on the finish, which is sharpened by an intense mineral kick. Give this one some air or, better yet, another couple years in the cellar. -- Josh Raynolds 90/100

-- John Gilman: Along with the Cuvée Traditionelle from Domaine de Vissoux, this is probably the most consistently exceptional Beaujolais bottling that has been produced in the region in the last couple of decades, but the 2012 was decidedly a child of its vintage. Happily, the 2013 is back to the customary level of this excellent cuvée, offering up a deep and youthful aromatic constellation of cherries, quince, vinesmoke, pepper, gamebirds and complex soil tones. On the palate the wine is deep, fullish and still youthfully tight, with a fine core, lovely soil signature, 34 tangy acids, a bit of youthful tannin and a long, primary and slightly peppery finish. This needs a year or two in the cellar to really start to come into its own, but it will be a fine example of Cuvée l’Ancien in the fullness of time. However, folks who decide to open it early on will probably find it a bit youthfully tight and showing some herbacité. 2016-2030+. 90+/100

-- Parker: The 2013 Beaujolais L’Ancien Le Buissy comes from two parcels of 65+-year-old vines that Jean-Paul makes in the best years, the grapes de-stemmed and fermented in barrel. It has a “complete” bouquet with red currant and briary scents, an undercurrent of cold stone developing with time in the glass. The palate is medium-bodied with sappy red berry fruit and a keen line of acidity. The finish feels as if it needs more time to coalesce, and therefore it should be afforded two or three years in bottle. 92/100