Awards/Ratings

Wine Advocate (RP) 96; Vinous (Neal Martin) 98; Decanter 98; James Suckling 98; Jeb Dunnuck 98; The Wine Independent 100; broadly acclaimed as a top Pomerol of the vintage

Tasting Note

Opulent, concentrated black- and blue-fruit (blackberry, plum), with truffle, violet, licorice and warm spice. Plush, powdery tannins, bright lift and wet-stone minerality, finishing long, savory and layered.

Food Pairing

Western: roast or grilled ribeye, lamb, duck confit, mushroom risotto, aged Comté or Manchego. Asian: Peking duck, char siu, soy-braised short ribs, rich Korean galbi, shiitake and oyster-sauce dishes.

Production Method

Hand-harvested Merlot with green-harvesting to lower yields; gentle extraction in temperature-controlled vats; aged 12–16 months in French oak (≈50% new); bottled unfiltered.

Vineyard Info

11.4-hectare, single-estate in Pomerol owned by the Moueix family; famed blue-clay soils (crasse de fer); produces only the grand vin in limited quantities (~30,000 bottles/year).