Formerly known as Capbern Gasqueton, this Cru Bourgeois Saint-Estèphe estate has been in the same family for 10 generations. It's the same family that owns 3ème Cru Classé Calon Ségur. It lies in one of the finest parts of the appellation, between Phelan Ségur and Meyney, and every aspect is given Grand Cru care. Hand picking of the 41 hectares of vines, with ageing in top-quality oak, all adds up to the exceptional quality.

This vintage has gathered many top scores from wine critics such as Jeb Dunnuck and James Suckling, who called it "full-bodied with a deep character". Two thirds Cabernet with almost the same in new oak, it has “gorgeous cassis, violets, classy oak, with beautiful tannins” (Jeb Dunnuck). One to cellar for a few years.

Founded 200 years ago, Château Pédesclaux is a magnificent estate, both in terms of wine and architecture. It combines the beauty of the 19th century with the modernity and technological advances of the 21st.

The additional work was undertaken by architect Jean-Michel Wilmotte, whose aim was to place “production at the heart of the estate within a high-performance building that is entirely fit for purpose and makes a harmonious whole with both the château and its surroundings”. It's quite something to behold.

Since the Lorenzetti family took ownership they've converted to organic. Their top wine is a rich, Cabernet-based claret, supported by Merlot, and finely expresses its gravel terroir. Still a young wine – best to cellar or open early.

Once a sister property to Thomas Barton's Châteaux Langoa and Léoville Barton, 18th-century Château Le Boscq was purchased by Maison Dourthe in 1995. It then went through a complete renovation and a big step up in the quality of its wine. Its 18 hectares of vineyard, unusually in one single block, are planted on gravel and clay soils in the northern part of Saint-Estèphe.

Clay provides a cooler soil which favours Merlot, hence a higher than normal proportion of Merlot is planted – just over half, with 35% Cabernet Sauvignon, the usual hero of the Left Bank, plus Petit Verdot and Cabernet Franc. A year's ageing in nearly half new oak barrels adds to the gravity and longevity of this firm claret. Open early and decant or cellar a while.

Château Peybourdieu is exactly the type of small, under the radar property we love to champion. It also illustrates Robert Parker’s advice not to “overlook the so-called petits vins of Bordeaux – they frequently compete with wines selling for two or three times the price”. Winemaker Denis Cayé is the third generation of his family at the property and his years of experience are evident in this fine 2021 vintage. The estate lies just north of the Haut-Médoc, between the Atlantic and Gironde estuary, protected from strong winds by forest.

A classic Médoc blend of Cabernet and Merlot, it delivers blackcurrant, earthy and oaky hints with a liquorice and cigar box character. Open a few hours early and decant. It's excellent with roast meats.

Lying close to Margaux's Châteaux Giscours and du Tertre, Château Cazauviel remains surprisingly under the radar. It was inherited by Régis Bernaleau from his father in 1978 and today remains in family hands. It is situated on the prized gravel soils of the Arsac plateau, which lends both an intensity and a finesse to the wine. This pretty claret is from a vintage struck by early April frosts – the most devastating for many years.

It reduced yields, but as Decanter wrote, "there are some excellent wines." Most, like Cazauviel 2017, are not long keepers, but makes delightful drinking now. Ideally open a couple of hours before serving and decant. It'll make a delicious glass with roast chicken with morels or a mushroom croustade.

There's no doubt about it, Big Mac McPherson makes a mean, BIG red - indeed, he's been making some of our popular weighty Australians for years. He's passed this skill on to his son Angus, as well as a bug for travelling. Angus, like his dad did before him, has been gaining experience around the world, but has recently returned to the cellar, keen to show his worth.

Believing the whole is greater than the sum of its parts, Angus has blended this gobstopper red from Bordeaux's Cabernet, Merlot and Petit Verdot. It has lovely, dark fruity appeal, with plenty of spice from the Petit Verdot and juicy plummy Merlot filling it out. A touch of firmness makes it great with food. Decant The Angus and serve with slow cooked lamb or rare roast beef.