Awards/Ratings

Robert Parker (Wine Advocate) 94 pts (Apr 2002); Wine Spectator 91 pts (2009/2010 retrospective); Vinous 90 pts (2019). Producer reports harvest 03/10/1999; official blending 85% Merlot / 15% Cabernet Franc

Tasting Note

Dense black cherry, cassis and black raspberry with truffle, graphite, liccorice and underbrush. Plush, full-bodied, glycerin-rich palate, moderate acidity, supple yet present tannins and a long savory finish.

Food Pairing

Western: roast beef, leg of lamb, venison, mushroom risotto, aged hard cheeses. Asian: Peking duck, char siu, braised beef (red-braised), Korean BBQ short ribs, shiitake/soy-based umami dishes.

Production Method

Hand-harvested; fermented ~28 days in wooden vats with pneumatic pigeage; malolactic fermentation; aged 18 months in 100% new oak; minimal fining/filtering; bottled June 2001.

Vineyard Info

Owned by Count Stephan von Neipperg (Maison Neipperg). 4.5 ha clay-limestone site east of Saint-Émilion; launched as a single high-end cuvée in the 1990s; small-production, Premier Grand Cru Classé.