Awards/Ratings

James Suckling 98; Jeb Dunnuck 96; Wine Spectator 96; Wine Enthusiast 97; Robert Parker (WA) 95; Decanter 94

Tasting Note

Concentrated citrus and stone-fruit: lemon curd, grapefruit, ripe pear and white flowers, with toasted bread, spice, beeswax and chalky minerality. Medium–full-bodied, silky texture, vibrant acidity and long saline finish.

Food Pairing

Western: grilled or roasted sea bass, lobster, scallops, creamy seafood pasta, roast chicken with herbs, foie gras. Asian: sashimi/white-fish sushi, steamed fish with ginger & scallion, dim sum (shrimp), lightly spiced Thai or Vietnamese seafood, tempura.

Production Method

Hand-harvested and sorted; fermented and aged 16–18 months in French oak barrels (≈35% new) with regular bâtonnage and extended lees contact.

Vineyard Info

Grand Cru Classé de Graves in Léognan. Owned by the Bernard family since 1983; Olivier Bernard leads the estate. Long history (18th century) and consulting oenologist input from Stéphane Derenoncourt.