Wine Article

From a 15.59 acre monopole with a SE exposure & soils of clay limestone with a small amount of pebbles & clay, and vines planted in 1963, 1971, 1974, 1975, & 1982; "The proportion of de-stemmed grapes and whole clusters varies depending on the vintage. The wines are pumped over twice daily in order to extract colour, tannins, & aromas from the skin of the grapes. After a 15 to 19 day vatting period, the alcoholic fermentation is complete. The free-run wine is run off using a gravity system whilst the marc is pressed slowly and gently in order to extract an exceptionally pure press wine. The wines are aged for 15 mos in FR oak barrels (30% new) which have been selected for their fine grain and moderate toast." 1,975 cs imported to the U.S.

93 pts The Wine Front (Gary Walsh, 9/18/18),
91 Suckling,
90 ea WS (5/31/19) & WE (12/31/18) @ $51,
89-91 Burghound (1/’18),
88-90 Vinous (Tanzer, 1/18/18),
16.5/20 JancisRobinson.com (Harding, 11/6/17), and
16/20 La Revue du Vin de France (1/1/19).