Bordeaux futures 2004

FAV

(23/09/2008 14:26)

This classification 1)Scores are "harmonized", ie transformed in such a way that all tasters have the same average and the same standard deviation.
2) Le coefficient of each taster is computed (Chi-2 based), it measures his "agreement" with the panel of tasters. Tasters may be eliminated if this agreement is too weak.
3) Outliers scores of remaining tasters are whipped out.
4) The final score of a wine is obtained by weighting its scores by the tasters's coefficients.
is neither a eulogy on a particular wine nor an attack against a particular winetaster, but only an attempt to extract a trend from a mass of information (sometimes contradictory) i.e. 8337 scores for 1022 wines (to date).

The coefficient attributed to each taster and appearing at the bottom of the tables is not an assessment of his competence or skill as a taster, but it measures his/her “agreement” with the sample. The higher the figure , the closer the agreement. (these coefficients are all relative, the average being 1, thus a coefficient above 1 means, for each particular taster, a concordance which is better than the average for the sample.)

A compilation of scores from:

Classifications and scores 2004	Warning
Scores Prices Miscellaneous Other years 2013 2012 2011 2010 2009 2008 2007 2006 2005 2003	In 2013, several scores, in particular Stephen Tanzer's, are hidden (X representing the number of times a wine has been tasted ) but they are taken into account for the classification. In these classifications There are three main classification types All tasters Workaholics: those critics who have tasted a "minimal amount" of wines Critics: those who are not wine merchants , are only shown the wines tasted by at least half the critics (excluding merchants) The classification pages are interactive: you can sort by "merit" or by alphabetical order or read the classification of each taster by clicking on the title of a column.

Classifications and scores 2004

Warning

In 2013, several scores, in particular Stephen Tanzer's, are hidden (X representing the number of times a wine has been tasted ) but they are taken into account for the classification.
In these classifications There are three main classification types
All tasters
Workaholics: those critics who have tasted a "minimal amount" of wines
Critics: those who are not wine merchants , are only shown the wines tasted by at least half the critics (excluding merchants)
The classification pages are interactive: you can sort by "merit" or by alphabetical order or read the classification of each taster by clicking on the title of a column.

Another source for statistical study (and prices)
Scores and prices: Bordoverview Bordoverview's blog