Awards/Ratings

Wine Advocate (Lisa Perrotti‑Brown) 97–99/100; Vinous (Antonio Galloni) 97; Wine Spectator 94–96; Decanter 95; Jancis Robinson ~18. 5/20; Bettane & Desseauve ~19–19. 5/20

Tasting Note

Perfumed blackcurrant, blackberry and dark plum with violet, graphite and tobacco. Medium‑full, silky texture, fine-grained polished tannins, concentrated dark-fruit core, cedar, mineral lift and a long, saline graphite finish.

Food Pairing

Western: roast ribeye, saddle of lamb, duck breast with cherry sauce, aged hard cheeses (Comté, Manchego). Asian: Peking duck, char siu, beef bulgogi, mushroom hot pot, Cantonese roasted meats.

Production Method

Hand‑harvested; temperature‑controlled fermentations by plot; matured ~18–20 months in French oak (largely new); early élevage managed to limit oxygen contact to preserve aromatic purity.

Vineyard Info

Historic Manoncourt family estate on gravelly Saint‑Émilion terroir bordering Pomerol; renowned for a cabernet‑forward blend and promoted to Premier Grand Cru Classé A in recent classification updates.