Awards/Ratings

Robert Parker (Wine Advocate) 95/100 (2007); Wine Spectator ~92–94/100; Neal Martin 92/100

Tasting Note

Opulent Merlot with kirsch, cassis, dark chocolate, smoke and roasted herbs. Plush, glycerin-rich mid‑palate, medium–full body, silky/soft tannins and a long, vigorous finish.

Food Pairing

Western: roast lamb, beef tenderloin, duck confit, mushroom risotto, aged cheeses (Gouda, Comté). Asian: Peking duck, char siu, beef bulgogi, soy-glazed mushroom stir-fry, Korean BBQ.

Production Method

Hand-harvested Merlot, destemmed and fermented in small temperature-controlled vats; matured roughly 16–18 months in French oak barrels (some new oak).

Vineyard Info

Tiny 2.7‑hectare estate owned by the Thienpont family since 1979. Cult Pomerol producer, ultra-low yields and annual production around 400–700 cases.