Awards/Ratings

Wine Advocate (Robert Parker) ~93 (reports vary 93–96); Wine Spectator 94–95; Vinous/Stephen Tanzer 92–95; Neal Martin tasted 96 (sources vary)

Tasting Note

Opulent, silky Merlot: black cherry, plum, truffle, melted chocolate, espresso and exotic spice; plush texture, fine tannins and a long, elegant finish.

Food Pairing

Roast or grilled beef, lamb, mushroom risotto, duck confit; Asian: Peking duck, char siu, Korean BBQ short ribs, braised beef with soy and star anise.

Production Method

Hand-harvested Merlot, fermented in very small stainless-steel vats and matured ~18 months in new French oak (mostly new).

Vineyard Info

Tiny, cult Pomerol estate (≈2–2.7 ha) founded by the Thienpont family in 1979; extremely limited production (~600–700 cases) and high collector demand.