94 points Jeb Dunnuck
The 2020 Grand Village (Lafleur), which is 80% Merlot and 20% Cabernet Franc, comes from more clay soils and from cuttings from Château Lafleur in Pomerol. It's a gorgeous wine that brings serious power and richness while staying nicely balanced. Ripe black fruits, truffle earth, chocolate, and some floral, earthy notes define the aromatics, and it hits the palate with full-bodied richness, ripe yet building tannins, and a great finish. It's certainly a bigger, richer vintage at this address, and this beauty will benefit from 4-5 years of bottle age. I can't imagine it not drinking well for a solid two decades. It's worth pointing out that production was down from an average 5,000 cases to over 3,000 cases in 2020, so there's certainly less of this beauty to go around. If you see a bottle, don't miss it.

94 points Wine Advocate
A serious, more obviously structured effort than the suave 2019, the 2020 Grand Village offers up a smoky, dense bouquet with aromas of cherries, spices, flowers, lead pencil and dark wild berries. Medium to full-bodied, deep and concentrated, with rich, powdery tannins and a vibrant core of fruit, it concludes with an impressively long finish and superb controlled power. It clearly needs time to chill out.

92 points Vinous Media
Drinking window: 2024 - 2036
The 2020 Grand Village was made during an uprooting of what Baptiste Guinaudeau termed the "less interesting" parcels to focus on the best plots of the original estate. This has a very intense bouquet with black cherries, boysenberry and crushed violet scents. Very fine delineation and less rusticity than the vintages of a decade ago. The palate is medium-bodied with grainy yet fine tannins, blackberry commingling with licorice and hints of wild fennel. Insistent grip towards the finish; this is relatively backward and will need another 3-4 years in bottle.

• Appellation: Bordeaux Supérieur
• Grape Varieties: ~79–80% Merlot, 20–21% Cabernet Franc (Bouchet, using massal selection from Château Lafleur)
• Terroir: Clay-limestone soils across roughly 10 hectares of prime parcels
• Vinification & Aging: Fermented in stainless steel and concrete vats with gentle extraction; aged with about 30% new French oak