Terroir: Terroir 4.5 Ha (11 acres) in the communes of St Sulpice de Faleyrens and St Laurent des Combes. Sandy gravel, deep gravels, cool ferriferous sub-soil.

Vines: Average age 38 to 45 years, planting density 5500 plants/Ha. Vineyards grassed and drained.
Average yield 35 Hl/Ha.

Viticulture: Deleafing and green harvesting in June and August, manual removal of spurs, soil improvement using organic materials exclusively. Manual harvesting with rigorous selection on tables.

Vinification: Fermentation in thermostatically controlled stainless steel vats, cold maceration at 6° for 8-10 days before fermentation, long (>30 days) vat fermentation, délestage (the juice is removed and poured back over the cap to moisten and break it up) and pigeage (the cap is forced into the juice), malolactic fermentation in new barrels. Aging on lees. Aging in 100% new barrels for 16 months.

Tasting notes:

Robert Parker: "Top-notch wine..."
92-94 (2019) - 94-96 (2018) - 93 (2009) - 91 (2008)

Vinous Media: 94(2020) 94(2019) 93(2018) 94(2017)

Yves Beck: 93 (2020) 92 (2019) 93 (2018) 91 (2017)

Jeb Dunnuck: 92(2020) 92(2019) 92+(2018) 91(2017)

James Suckling: 92 (2021) - 92 (2020) - 92 (2019) -
91-92 (2018) - 91 (2017) - 91 (2016) - 92 (2015)