Awards/Ratings

Highly lauded by critics: Wine Advocate ~98, Falstaff 96, Wine Spectator ~93, Vinous ~93, Stephen Tanzer 90–93; considered a cult, top-priced Pomerol with

Tasting Note

Opulent, plush Merlot: black cherry, blackberry, kirsch, violet and dark chocolate with truffle, warm spice and a hint of orange peel. Silky texture, ripe tannins and a long, slightly savory finish.

Food Pairing

Western: roast lamb, beef short ribs, mushroom risotto, aged cheeses. Asian: Peking duck, hoisin-glazed pork, Korean BBQ (galbi), soy-miso braised eggplant.

Production Method

Hand-harvested Merlot, fermentations in small stainless-steel vats, matured ~16–20 months in new French oak before bottling.

Vineyard Info

Tiny estate founded 1979 by Jacques Thienpont; ~2.7 hectares on Pomerol plateau. Extremely low yields and tiny production (c.400–700 cases), managed by the Thienpont family.