In The Cellar
At harvest, the berries were very concentrated and small (1,1-1,35 g for Merlots and 0,9-1,25 g for the Cabernet Sauvignons) with thick skins that melted in your mouth. The seeds tasted of toasted hazelnuts, the telltale sign of full phenolic ripeness. The aromatics were rich, yet luminous and defined, and the flavours were lifted by an appealing juiciness on the palate.
In The Vineyard
Blend: 75% Merlot Noir - 20% Cabernet Sauvignon - 5% Petit Verdot
A particularly wet winter restocked the subsoil water tables, while April
rains promoted nutrient absorption, together boosting the vines’ resilience for the growing season. Above-average temperatures in May promoted an early and fast flowering and fruit set - an ideal start to the season! Heavy rains in late June
(especially in Saint Julien) topped up the soil’s water reserves after the first heatwave in June. The July heatwave eradicated any traces of Mildew or Botrytis. The third and least intense heatwave in August slowed veraison. This kept the accumulation of sugar (alcohol) in check while the drought conditions promoted full ripening
of the skins and seeds. Rains during the second fortnight of August rejuvenated the vines for the final ripening phase.
Generous nose leading with lavish Fleur de Lys followed by ripe blackberries and java plums, and wafts of cocoa and vanilla bean with aeration. Full bodied with concentrated fruits and plush, velvet tannins, lifted by a juicy freshness that brings vibrancy to the voluptuous texture. The finish is nuanced, smooth and long. A rich and refined beauty.
