Awards/Ratings

Wine Advocate (Lisa Perrotti‑Brown) 99; James Suckling 97; Neal Martin (RobertParker. com) 96–98; The Wine Independent review highly rated (100 by some outlets); widely praised by Jancis Robinson and other critics

Tasting Note

Perfumed black cherry, plum and blackberry with violet, Chinese five-spice and cigar-box notes. Silky, velvety texture, grainy ripe tannins, bright backbone of acidity, mineral/earthy undertow and an exceptionally long, exotic-spice finish.

Food Pairing

Western: grilled ribeye, roasted lamb, mushroom risotto, beef bourguignon. Asian: Peking duck, char siu (Cantonese BBQ pork), Korean barbecue (bulgogi), beef rendang.

Production Method

Hand-harvested; small-batch fermentation in micro stainless-steel cuves; malolactic in oak; aged in new French oak barrels (~14–20 months); minimal intervention, gravity flow cellars.

Vineyard Info

Tiny estate founded by Jacques Thienpont (1979), Thienpont family-run; ~2.7 hectares planted almost entirely to Merlot; extremely low yields and tiny annual production (≈400–700 cases).