Awards/Ratings

Robert Parker (Wine Advocate) 94–96+, Jeb Dunnuck 93–96, James Suckling 94–95, Neal Martin (Vinous) 92–94, Wine Spectator 92

Tasting Note

Concentrated black cherry, blackberry and plum framed by truffle, forest-floor, espresso and spice. Silky, plush texture with ripe tannins, bright freshness and a long, mineral-tinged finish.

Food Pairing

Roast lamb, beef short ribs, venison, mushroom risotto; Korean BBQ (bulgogi), Peking duck, char siu, miso-glazed aubergine, aged cow's-milk cheeses.

Production Method

Hand-harvested Merlot; cold maceration (~20 days); fermented and aged in French oak (often predominantly new) using micro-vinification; malolactic in barrel; aged ~16–20 months.

Vineyard Info

Tiny 1.7–1.8 ha estate on the Pomerol plateau, acquired and developed by Catherine Péré-Vergé; today managed by Henri Parent. Very old Merlot vines, low yields and extremely limited production, prized by collectors.