Awards/Ratings

Robert Parker (The Wine Advocate) 94/100; Wine Spectator ~92–94/100; Jancis Robinson 19/20; Neal Martin ~90/100. (Selected sources)

Tasting Note

Opulent black cherry, blackberry and kirsch with dark chocolate, roasted herbs, smoke, caramel and spice; plush, full-bodied and concentrated with a velvety texture and lingering cocoa-tinged finish.

Food Pairing

Western: roast rack of lamb, braised short ribs, beef tenderloin, aged cheeses. Asian: Peking duck, Cantonese roast pork (char siu), Korean BBQ (bulgogi), Japanese wagyu or rich mushroom hot pot.

Production Method

Hand-harvested, vinified in small stainless-steel vats with strict parcel selection; malolactic often in new oak and aged ~18–24 months in (largely) new French oak.

Vineyard Info

Tiny estate (≈2.7 ha) owned by the Thienpont family since 1979; cult status, very low yields and production (c.500–800 cases). Reputation built on meticulous viticulture and limited-release bottlings.