All 100 Point Wines
Looking for the world's best and highest-rated wines? Look no further than our curated list of perfectly scored wines. This collection undoubtedly boasts the finest wines in the world, all of which have garnered a perfect score of 100 points from the top wine critics such as Wine Advocate, Vinous, Decanter etc... With the unrivalled endorsement, you can trust that you're getting nothing but the best.
Whether you're a seasoned wine connoisseur or a casual drinker, our collection of top-rated wines is sure to impress and delight your taste buds. So why settle for anything less than perfection? Explore our collection today and discover the world's finest wines.
All 100 Point Wines
Product Name | Region | Qty | Score | Price | |||||
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Bordeaux | 1 | 100 (WA) |
Inc. GST
SG$9,368.33 |
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Wine Advocate (100)The dark garnet-colored 1961 Haut-Brion is pure perfection, with gloriously intense aromas of tobacco, cedar, chocolate, minerals, and sweet red and black fruits complemented by smoky wood. This has always been a prodigious effort (it was the debut vintage for Jean Delmas). It is extremely full-bodied, with layers of viscous, sweet fruit. This wine is akin to eating candy. Consistently an astonishing wine! Anticipated maturity: Now-2005. Last tasted 3/97 |
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Bordeaux | 1 | 100 (VN) |
Inc. GST
SG$55,157.23 |
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Vinous (100)The 1989 Haut-Brion commenced one of the most spectacular dinners that I ever attended, this representing one of the best bottles of a dozen tasted over the years. Deep in color with thin bricking on the rim, the haunting bouquet has heart-rending delineation – as profound as it has ever been. Scents of black olives intermingle with graphite, clove and cherry liqueur, underneath subtle gravel scents becoming more vocal with aeration. The palate is medium-bodied and maybe not as powerful as it was a few years ago. Yet it is ineffably complex with layers of pure dark berry fruit, black olive, cloves and crushed violets. This particular example was one of the most youthful that I have encountered. The finish is so effortless and yet it changes constantly in the glass, revealing new facets, some attendees noticing a touch of greenness after 30 minutes although I could not detect that myself. It is an awe-inspiring Haut-Brion that is only just beginning to demonstrate the ethereal heights it can achieve. Tasted at the International Business & Wine First Growth Dinner at the Four Seasons. |
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|
Bordeaux | 1 | 100 (VN) |
Inc. GST
SG$45,308.25 |
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Vinous (100)The 1989 Haut-Brion commenced one of the most spectacular dinners that I ever attended, this representing one of the best bottles of a dozen tasted over the years. Deep in color with thin bricking on the rim, the haunting bouquet has heart-rending delineation – as profound as it has ever been. Scents of black olives intermingle with graphite, clove and cherry liqueur, underneath subtle gravel scents becoming more vocal with aeration. The palate is medium-bodied and maybe not as powerful as it was a few years ago. Yet it is ineffably complex with layers of pure dark berry fruit, black olive, cloves and crushed violets. This particular example was one of the most youthful that I have encountered. The finish is so effortless and yet it changes constantly in the glass, revealing new facets, some attendees noticing a touch of greenness after 30 minutes although I could not detect that myself. It is an awe-inspiring Haut-Brion that is only just beginning to demonstrate the ethereal heights it can achieve. Tasted at the International Business & Wine First Growth Dinner at the Four Seasons. |
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|
Bordeaux | 4 | 100 (VN) |
Inc. GST
SG$3,927.90 |
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Vinous (100)The 1989 Haut-Brion commenced one of the most spectacular dinners that I ever attended, this representing one of the best bottles of a dozen tasted over the years. Deep in color with thin bricking on the rim, the haunting bouquet has heart-rending delineation – as profound as it has ever been. Scents of black olives intermingle with graphite, clove and cherry liqueur, underneath subtle gravel scents becoming more vocal with aeration. The palate is medium-bodied and maybe not as powerful as it was a few years ago. Yet it is ineffably complex with layers of pure dark berry fruit, black olive, cloves and crushed violets. This particular example was one of the most youthful that I have encountered. The finish is so effortless and yet it changes constantly in the glass, revealing new facets, some attendees noticing a touch of greenness after 30 minutes although I could not detect that myself. It is an awe-inspiring Haut-Brion that is only just beginning to demonstrate the ethereal heights it can achieve. Tasted at the International Business & Wine First Growth Dinner at the Four Seasons. |
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|
Bordeaux | 1 | 100 (WA) |
Inc. GST
SG$6,348.06 |
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Wine Advocate (100)Port-like, with an unctuous texture, and a dark garnet color with considerable amber at the edge, the 1961 Latour possesses a viscosity and thickness. One of the three bottles served at the Chateau's tasting revealed a surprisingly aggressive, minty, herbaceous nose, but the other two bottles were liquid perfection, exhibiting fragrant, cedary, truffle, leather, mineral, and sweet, jammy aromatics, full-bodied, voluptuous textures, exquisite purity and concentration, and a layered, highly-nuanced finish that represents the essence of compellingly great wine. The 1961 has been fully mature for over 15 years, but it seems to get richer, holding onto its succulence and fat, and developing more aromatic nuances without losing any sweetness or concentration. An extraordinary wine, it is unquestionably one of the Bordeaux legends of the century! Anticipated maturity: now-2025 |
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Bordeaux | 1 | 100 (WI) |
Inc. GST
SG$3,400.06 |
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The Wine Independent (100)The 1989 Montrose, from a very warm, dry year, is made from 65% Cabernet Sauvignon, 25% Merlot, and 10% Cabernet Franc. Deep garnet-brick in color (holding its color amazingly!) it sky-rockets from the glass with flamboyant notes of black cherry compote, blueberry pie, and blackcurrant jelly, followed by notes of star anise, peonies, crushed rocks, and tar, plus exotic hints of cardamom and cumin seed. The medium to full-bodied palate is rich, opulent, and well structured, delivering firm, grainy tannins and just enough freshness to support the generous, wonderfully pure fruit, finishing long and earthy. This is textbook Montrose. |
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|
Bordeaux | 1 | 100 (WA) |
Inc. GST
SG$16,156.98 |
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Wine Advocate (100)Tasted at the Château Palmer vertical in London, two bottles of 1961 Château Palmer were opened and compared. The first was a great bottle of wine, beautifully balanced and complex, and yet not quite living up to its status as one of the legendary bottles of the 20th century. That said, I still scored it around the 96 or 97 point mark. The second lived up to the billing. Coming from the late great John Avery's cellar, that is to say, purchased on release and never moved, the first difference is the slightly deeper color compared to the first bottle. The bouquet is difficult to capture in words. Heavenly, ethereal, moving and profound - they are all applicable here. It is still a wine in its prime, with dark berry fruit, hints of graphite and mineral, a touch of wilted violet petals. Its ineffable purity knocks you sideways. The palate is defined by its filigree framework of tannin - precise and lace-like, lending it the texture of a mature Richebourg. Yet it is unmistakably Margaux because there is stunning structure on the finish, astounding precision and a never-ending aftertaste that is borderline supernatural. This bottle reminds me of the first time I tasted the 1961 Palmer several years ago when I gave a perfect score without hesitation. This is exactly the same: a perfect wine and a bona fide legend. Tasted May 2015. |
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|
Rhone | 1 | 100 (WA) |
Inc. GST
SG$16,791.70 |
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Wine Advocate (100)Of the three benchmark la Chapelles ('90, '78 and '61), the 1961 Hermitage la Chapelle is the largest, most massive and over-the-top of the trio. Offering a stunning - literally off the charts - bouquet of truffles, soy sauce, smoked meats, coffee bean and wood smoke, it is the absolute essence of this cuvee and of the magical, south-facing Hermitage Hill from where it comes. Thick, unctuous and massive on the palate, I can only imagine what this beast of a wine must have tasted like in its youth. I also wish every winemaker/person who comments about a wine being too big, too rich, or too over-the-top could have a glass of this elixir. It's certainly fully mature, yet it still amazingly has sweet tannin and no shortage of fruit or texture. Given its mid-palate density, it will most likely be a 100-year wine. Still, why wait? |
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|
Bordeaux | 1 | 100 (VN (NM)) |
Inc. GST
SG$7,863.16 |
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Vinous - Neal Martin (100)The 1989 Petrus is consistent with previous bottles in the sense that it represents the apotheosis of not only the vineyard, but of Pomerol itself. It still provides that almost surreal cornucopia of aromas, red fruit melted with tar, tobacco, hints of camphor and ash, all delivered with astonishing precision. The palate is perfectly balanced, intense yet paradoxically weightless. This example is one of the finest I have encountered in terms of clarity and precision. Ethereal. If you want to taste a genuine 100-point wine then step this way. Magnificent! Tasted at the Petrus dinner at Hide restaurant in London and at Epure restaurant in Hong Kong. |
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|
Bordeaux | 1 | 100 (VN (NM)) |
Inc. GST
SG$13,121.22 |
|||||
Vinous - Neal Martin (100)The 1989 Petrus is consistent with previous bottles in the sense that it represents the apotheosis of not only the vineyard, but of Pomerol itself. It still provides that almost surreal cornucopia of aromas, red fruit melted with tar, tobacco, hints of camphor and ash, all delivered with astonishing precision. The palate is perfectly balanced, intense yet paradoxically weightless. This example is one of the finest I have encountered in terms of clarity and precision. Ethereal. If you want to taste a genuine 100-point wine then step this way. Magnificent! Tasted at the Petrus dinner at Hide restaurant in London and at Epure restaurant in Hong Kong. |
Product Name | Region | Qty | Score | Price | |||||
---|---|---|---|---|---|---|---|---|---|
|
Bordeaux | 1 | 100 (WA) |
In Bond
SG$8,575.00 |
|||||
Wine Advocate (100)The dark garnet-colored 1961 Haut-Brion is pure perfection, with gloriously intense aromas of tobacco, cedar, chocolate, minerals, and sweet red and black fruits complemented by smoky wood. This has always been a prodigious effort (it was the debut vintage for Jean Delmas). It is extremely full-bodied, with layers of viscous, sweet fruit. This wine is akin to eating candy. Consistently an astonishing wine! Anticipated maturity: Now-2005. Last tasted 3/97 |
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|
Bordeaux | 1 | 100 (VN) |
In Bond
SG$50,500.00 |
|||||
Vinous (100)The 1989 Haut-Brion commenced one of the most spectacular dinners that I ever attended, this representing one of the best bottles of a dozen tasted over the years. Deep in color with thin bricking on the rim, the haunting bouquet has heart-rending delineation – as profound as it has ever been. Scents of black olives intermingle with graphite, clove and cherry liqueur, underneath subtle gravel scents becoming more vocal with aeration. The palate is medium-bodied and maybe not as powerful as it was a few years ago. Yet it is ineffably complex with layers of pure dark berry fruit, black olive, cloves and crushed violets. This particular example was one of the most youthful that I have encountered. The finish is so effortless and yet it changes constantly in the glass, revealing new facets, some attendees noticing a touch of greenness after 30 minutes although I could not detect that myself. It is an awe-inspiring Haut-Brion that is only just beginning to demonstrate the ethereal heights it can achieve. Tasted at the International Business & Wine First Growth Dinner at the Four Seasons. |
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|
Bordeaux | 1 | 100 (VN) |
In Bond
SG$41,510.00 |
|||||
Vinous (100)The 1989 Haut-Brion commenced one of the most spectacular dinners that I ever attended, this representing one of the best bottles of a dozen tasted over the years. Deep in color with thin bricking on the rim, the haunting bouquet has heart-rending delineation – as profound as it has ever been. Scents of black olives intermingle with graphite, clove and cherry liqueur, underneath subtle gravel scents becoming more vocal with aeration. The palate is medium-bodied and maybe not as powerful as it was a few years ago. Yet it is ineffably complex with layers of pure dark berry fruit, black olive, cloves and crushed violets. This particular example was one of the most youthful that I have encountered. The finish is so effortless and yet it changes constantly in the glass, revealing new facets, some attendees noticing a touch of greenness after 30 minutes although I could not detect that myself. It is an awe-inspiring Haut-Brion that is only just beginning to demonstrate the ethereal heights it can achieve. Tasted at the International Business & Wine First Growth Dinner at the Four Seasons. |
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|
Bordeaux | 4 | 100 (VN) |
In Bond
SG$3,595.00 |
|||||
Vinous (100)The 1989 Haut-Brion commenced one of the most spectacular dinners that I ever attended, this representing one of the best bottles of a dozen tasted over the years. Deep in color with thin bricking on the rim, the haunting bouquet has heart-rending delineation – as profound as it has ever been. Scents of black olives intermingle with graphite, clove and cherry liqueur, underneath subtle gravel scents becoming more vocal with aeration. The palate is medium-bodied and maybe not as powerful as it was a few years ago. Yet it is ineffably complex with layers of pure dark berry fruit, black olive, cloves and crushed violets. This particular example was one of the most youthful that I have encountered. The finish is so effortless and yet it changes constantly in the glass, revealing new facets, some attendees noticing a touch of greenness after 30 minutes although I could not detect that myself. It is an awe-inspiring Haut-Brion that is only just beginning to demonstrate the ethereal heights it can achieve. Tasted at the International Business & Wine First Growth Dinner at the Four Seasons. |
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|
Bordeaux | 1 | 100 (WA) |
In Bond
SG$5,815.00 |
|||||
Wine Advocate (100)Port-like, with an unctuous texture, and a dark garnet color with considerable amber at the edge, the 1961 Latour possesses a viscosity and thickness. One of the three bottles served at the Chateau's tasting revealed a surprisingly aggressive, minty, herbaceous nose, but the other two bottles were liquid perfection, exhibiting fragrant, cedary, truffle, leather, mineral, and sweet, jammy aromatics, full-bodied, voluptuous textures, exquisite purity and concentration, and a layered, highly-nuanced finish that represents the essence of compellingly great wine. The 1961 has been fully mature for over 15 years, but it seems to get richer, holding onto its succulence and fat, and developing more aromatic nuances without losing any sweetness or concentration. An extraordinary wine, it is unquestionably one of the Bordeaux legends of the century! Anticipated maturity: now-2025 |
|||||||||
|
Bordeaux | 1 | 100 (WI) |
In Bond
SG$3,085.00 |
|||||
The Wine Independent (100)The 1989 Montrose, from a very warm, dry year, is made from 65% Cabernet Sauvignon, 25% Merlot, and 10% Cabernet Franc. Deep garnet-brick in color (holding its color amazingly!) it sky-rockets from the glass with flamboyant notes of black cherry compote, blueberry pie, and blackcurrant jelly, followed by notes of star anise, peonies, crushed rocks, and tar, plus exotic hints of cardamom and cumin seed. The medium to full-bodied palate is rich, opulent, and well structured, delivering firm, grainy tannins and just enough freshness to support the generous, wonderfully pure fruit, finishing long and earthy. This is textbook Montrose. |
|||||||||
|
Bordeaux | 1 | 100 (WA) |
In Bond
SG$14,815.00 |
|||||
Wine Advocate (100)Tasted at the Château Palmer vertical in London, two bottles of 1961 Château Palmer were opened and compared. The first was a great bottle of wine, beautifully balanced and complex, and yet not quite living up to its status as one of the legendary bottles of the 20th century. That said, I still scored it around the 96 or 97 point mark. The second lived up to the billing. Coming from the late great John Avery's cellar, that is to say, purchased on release and never moved, the first difference is the slightly deeper color compared to the first bottle. The bouquet is difficult to capture in words. Heavenly, ethereal, moving and profound - they are all applicable here. It is still a wine in its prime, with dark berry fruit, hints of graphite and mineral, a touch of wilted violet petals. Its ineffable purity knocks you sideways. The palate is defined by its filigree framework of tannin - precise and lace-like, lending it the texture of a mature Richebourg. Yet it is unmistakably Margaux because there is stunning structure on the finish, astounding precision and a never-ending aftertaste that is borderline supernatural. This bottle reminds me of the first time I tasted the 1961 Palmer several years ago when I gave a perfect score without hesitation. This is exactly the same: a perfect wine and a bona fide legend. Tasted May 2015. |
|||||||||
|
Rhone | 1 | 100 (WA) |
In Bond
SG$15,395.00 |
|||||
Wine Advocate (100)Of the three benchmark la Chapelles ('90, '78 and '61), the 1961 Hermitage la Chapelle is the largest, most massive and over-the-top of the trio. Offering a stunning - literally off the charts - bouquet of truffles, soy sauce, smoked meats, coffee bean and wood smoke, it is the absolute essence of this cuvee and of the magical, south-facing Hermitage Hill from where it comes. Thick, unctuous and massive on the palate, I can only imagine what this beast of a wine must have tasted like in its youth. I also wish every winemaker/person who comments about a wine being too big, too rich, or too over-the-top could have a glass of this elixir. It's certainly fully mature, yet it still amazingly has sweet tannin and no shortage of fruit or texture. Given its mid-palate density, it will most likely be a 100-year wine. Still, why wait? |
|||||||||
|
Bordeaux | 1 | 100 (VN (NM)) |
In Bond
SG$7,205.00 |
|||||
Vinous - Neal Martin (100)The 1989 Petrus is consistent with previous bottles in the sense that it represents the apotheosis of not only the vineyard, but of Pomerol itself. It still provides that almost surreal cornucopia of aromas, red fruit melted with tar, tobacco, hints of camphor and ash, all delivered with astonishing precision. The palate is perfectly balanced, intense yet paradoxically weightless. This example is one of the finest I have encountered in terms of clarity and precision. Ethereal. If you want to taste a genuine 100-point wine then step this way. Magnificent! Tasted at the Petrus dinner at Hide restaurant in London and at Epure restaurant in Hong Kong. |
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|
Bordeaux | 1 | 100 (VN (NM)) |
In Bond
SG$12,020.00 |
|||||
Vinous - Neal Martin (100)The 1989 Petrus is consistent with previous bottles in the sense that it represents the apotheosis of not only the vineyard, but of Pomerol itself. It still provides that almost surreal cornucopia of aromas, red fruit melted with tar, tobacco, hints of camphor and ash, all delivered with astonishing precision. The palate is perfectly balanced, intense yet paradoxically weightless. This example is one of the finest I have encountered in terms of clarity and precision. Ethereal. If you want to taste a genuine 100-point wine then step this way. Magnificent! Tasted at the Petrus dinner at Hide restaurant in London and at Epure restaurant in Hong Kong. |