This is very extracted with chewy tannins and lots of new wood but there's ripe fruit underneath and a pretty finish. Give it three or four years to soften. Fieuzal continues to improve. Best after 2016.
-www.jamessuckling.com, 'Tasting Report: 2010's Greatness Across The Board in Bordeaux', 17 Feb 2013

(91-92 pts)
Velvety and polished, with lovely fruit and a mineral undertone. Full and balanced. I like the 2009 slightly better.

Tasted at the Union de Grand Cru. The de Fieuzal has a rounded, ebullient, luscious nose that is overtly modern in style, but still well defined and pure. The palate is soft and caressing on the entry with a sweet core of dark plum and liquorice-infused fruit, fanning out nicely on the generous finish. This is an unashamedly modern de Fieuzal, the guiding hand of Hubert de Bouard much in evidence, and I find it not dissimilar to the 2009 in style. Tasted November 2012.

(91-93 pts)
The de Fieuzal 2010 has a very generous, open-knit, refined and delineated bouquet that really is a treat: so pure and feminine. The palate is displays fine tannins, bright red-berried fruit with good acidity, almost Saint Emilion like towards the fleshy, silky finish. Lovely. Drink 2013-2020+ Tasted April 2011.

Sappy and intense, with kirsch and crushed raspberry fruit aromas and flavors and superfresh acidity driving underneath. Features lots of spice and violet notes on the finish. —J.M.

Cru Classé Pessac-Léognan (35hl/ha, 14.5%) [70CS/20M/10PV] Half the usual amount of Merlot and much more Cabernet Sauvignon. Rich, ample, firmly tannic wine, well constituted in a very firm style with a vigorous acidity, and abundant ripe, juicy fruit, long and complex and complete to taste; an unusually muscular, robust vin de garde style for the vineyard, and the commune. A touch of the right bank in character - looks good, but long term for sure! 2020-30+ [M.Schuster, Bordeaux Mar/Apr 2011]

A more tannic, backward style of Pessac-Leognan, this wine has attractive, elegant notes of sweet plum, fig, tobacco leaf and red and black currants. It is medium-bodied, elegant, rich and persistent on the palate. The tannins are still relatively elevated and the wine in need of 4-6 years of cellaring. It should keep for at least two decades or more. Drink: 2017 - 2037
-Robert Parker, Wine Advocate #205 Feb 2013

(90-92 pts)
2010: This is a rare instance where an estate's 2008 may be better than their 2010. The latter wine possesses plenty of super-ripe red and black fruits as well as hints of graphite, crushed rocks and white flowers. There is elegant minerality and a medium-bodied palate, but copious tannins kick in in the finish. Five to seven years of cellaring will be essential for this structured, masculine effort.