Awards/Ratings

Vinous 100; James Suckling 100; Decanter 97; Wine Advocate 94 (William Kelley); Jancis Robinson 18/20; Falstaff 98–100; Neal Martin 96–98

Tasting Note

Opulent, silky Merlot: concentrated dark plum, blackberry, rose petal, cocoa and crushed stone with subtle spice and saline minerality. Plush mid‑palate, fine supple tannins and a long, savory finish.

Food Pairing

Western: roast lamb, beef short ribs, duck confit, mushroom risotto. Asian: Peking duck, char siu (Cantonese roast pork), braised beef short ribs (Korean-style), rich miso-glazed dishes.

Production Method

Hand-harvested; fermented in small vats with malolactic fermentation in barrel; aged 12–18 months in French oak (≈70% new).

Vineyard Info

Tiny (≈2 ha) Pomerol estate founded 1979; owned by the Thienpont family. Extremely low yields and tiny production (c.600–700 cases); cult Bordeaux property.