Robert Parker's rating system employs a 50-100 point quality
scale (Parker Points®). It is my belief that the various twenty (20) point rating
systems do not provide enough flexibility and often result in
compressed and inflated wine ratings. The Wine Advocate
takes a hard, very critical look at wine, since I would prefer to
underestimate the wine's quality than to overestimate it. The
numerical ratings are utilized only to enhance and complement the
thorough tasting notes, which are my primary means of communicating my
judgments to you.
An extraordinary wine of profound and complex character
displaying all the attributes expected of a classic wine of its
variety. Wines of this caliber are worth a special effort to
find, purchase, and consume.
90 - 95:
An outstanding wine of exceptional complexity and
character. In short, these are terrific wines.
80 - 89:
A barely above average to very good wine
displaying various degrees of finesse and flavor as well as character with no
70 - 79:
An average wine with little distinction except
that it is a soundly made. In essence, a straightforward, innocuous wine.
60 - 69:
A below average wine containing noticeable
deficiencies, such as excessive acidity and/or tannin, an absence of flavor, or
possibly dirty aromas or flavors.
50 - 59:
A wine deemed to be unacceptable.
Scores in parentheses indicate that the wine was tasted from barrel.
Tasting Notes & Ratings
When possible all of my tastings are done in peer-group, single-blind conditions (meaning
that the same types of wines are tasted against each other and the producersí names are not
known). There are exceptions to this policy with respect to (1) all barrel tastings, (2) all specific
appellation tastings where at least 25 of the best estates will not submit samples for group
tastings and (3) for all wines under $25. The ratings reflect an independent, critical look at the
wines. Neither price nor the reputation of the producer/grower affect the rating in any manner. I
spend three months of every year tasting in vineyards. During the other nine months of the year,
six and sometimes seven-day workweeks are devoted solely to tasting and writing. I do not
participate in wine judgings or trade tastings for many reasons, but principal among these are
the following: (1) I prefer to taste from an entire bottle of wine, (2) I find it essential to have
properly sized and cleaned professional tasting glasses, (3) the temperature of the wine must
be correct, and (4) I prefer to determine the time allocated to the number of wines to be critiqued.
The numeral rating given is a guide to what I think of the wine
vis-à-vis its peer group. Certainly, wines rated above 85 are very
good to excellent, and any wine rated 90 or above will be outstanding
for its particular type. While some have suggested that scoring is not
well suited to a beverage that has been romantically extolled for
centuries, wine is no different from any consumer product. There are
specific standards of quality that full-time wine professionals
recognize, and there are benchmark wines against which others can be
judged. I know of no one with three or four different glasses of wine
in front of him or her, regardless of how good or bad the wines might
be, who cannot say, "I prefer this one to that one." Scoring wines is
simply taking a professional's opinion and applying some sort of
numerical system to it on a consistent basis. Scoring permits rapid
communication of information to expert and novice alike.
The score given for a specific wine reflects the quality of the wine
at its best. I often tell people that evaluating a wine and assigning
a score to a beverage that will change and evolve in many cases for up
to 10 or more years is analogous to taking a photograph of a marathon
runner. Much can be ascertained but, like a picture of a moving
object, the wine will also evolve and change. Wines from obviously
badly corked or defective bottles are retasted, since a wine from a
single bad bottle does not indicate an entirely spoiled batch. Many of
the wines reviewed have been tasted many times, and the score
represents a cumulative average of the wine's performance in tastings
to date. Scores, however, do not reveal the important facts about a
wine. The written commentary that accompanies the ratings is a better
source of information regarding the wine's style and personality, its
relative quality vis-à-vis its peers, and its value and aging
potential than any score could ever indicate.
Here then is a general guide to interpreting the numerical ratings:
90-100 is equivalent to an A and is given only for an outstanding or
special effort. Wines in this category are the very best produced of
their type. There is a big difference between a 90 and 99, but both
are top marks. As you will note through the text, there are few wines
that actually make it into this top category because there are not
many great wines.
80-89 is equivalent to a B in school and such a wine, particularly in
the 85-89 range, is very, very good; many of the wines that fall into
this range often are great values as well. I have many of these wines
in my personal collection.
70-79 represents a C, or average mark, but obviously 79 is a much more
desirable score than 70. Wines that receive scores between 75 and 79
are generally pleasant, straightforward wines that lack complexity,
character, or depth. If inexpensive, they may be ideal for uncritical
Below 70 is a D or F, depending on where you went to school. For wine,
it is a sign of an imbalanced, flawed, or terribly dull or diluted
product that will be of little interest to the discriminating
In terms of awarding points, my scoring system gives every wine a base
of 50 points. The wine's general color and appearance merit up to 5
points. Since most wines today are well made, thanks to modern
technology and the increased use of professional oenologists, they
tend to receive at least 4, often 5 points. The aroma and bouquet
merit up to 15 points, depending on the intensity level and dimension
of the aroma and bouquet as well as the cleanliness of the wine. The
flavor and finish merit up to 20 points, and again, intensity of
flavor, balance, cleanliness, and depth and length on the palate are
all important considerations when giving out points. Finally, the
overall quality level or potential for further evolution and
improvement—aging—merits up to 10 points.
Scores are important for the reader to gauge a professional critic's
overall qualitative placement of a wine vis-à-vis its peer
group. However, it is also vital to consider the description of the
wine's style, personality, and potential. No scoring system is
perfect, but a system that provides for flexibility in scores, if
applied by the same taster without prejudice, can quantify different
levels of wine quality and provide the reader with one professional's
judgment. However, there can never be any substitute for your own
palate nor any better education than tasting the wine yourself.