Perhaps this vineyard should have been granted Grand Cru Classe back in 1855 but then it lacked the much needed contacts within the hierarchy of Bordeaux. Today, as one of the oldest Chateau in Medoc and as a Cru Bourgeois estate, it offers excellent value.

An outstanding vintage in St-Estèphe. For the vines, mildew posed less of a threat than previous years. Flowering was slightly disturbed by rainy episodes that were followed by one of the hottest summers on record. A few showers in September eventually enabled the grapes to reach optimal maturity. For many estates, the favourable weather conditions were conducive to minimal treatments and subsequently beneficial to the environment. The harvest date did not deviate from the thirty-year average. For the wines, sugar levels were relatively high, and extractions were performed rapidly to harness the tannins. All in all, this resulted in a great vintage.

Following hand-picking and selection of the grapes on the vines, they are de-stalked and carefully sorted once more. Fermentation is carried out in temperature controlled stainless-steel or concrete tanks. After blending, the wine is aged from 16 to 18 months in French oak barrels, 30% to 40% of which are new.

Herb crusted beef.

Jancis Robinson MW
Lifted, perfumed. Subtle, with a savoury streak running through it. Far from massive but nicely judged and appetising. Cool and sophisticated 17.5/20
James Suckling
Notes of ripe blackcurrants and blackberries, vanilla, licorice and dark chocolate with touches of earthiness and nutmeg-like spice. Medium-bodied with ripe, velvety tannins and delicious fruit. Polished and refined. 94/100