The mistake that many people, myself included, make when first encountering fine wines is to expect that a wine that is expensive and/or famous should taste like “the most amazing wine I’ve ever tried”. This sort of over-the-top experience is most likely encountered with sweet wines or perhaps something like a Barossa shiraz. But you are less likely to have this experience with Bordeaux or Burgundy, German Rieslings, Champagne etc.
But rather these are wine one learns to appreciate with time, ie practice 🙂
Claret’s fame, in particular, is not about blockbusters but rather intruiging wines that you’d (always) like to drink more often. Blockbusters generally aren’t anywhere near so exciting the next time they are tasted, and the love affair seldom lasts for years.
Unfortunately too many wine writers write as if blockbusters are the thing consumers should be looking for, and winemakers striving for.