“Yields: 32 hl/ha (divided between the grand vin and the second wine)
Grape varieties: 50% Cabernet Sauvignon / 45% Merlot / 5% Cabernet Franc
Fermentation: traditional, at 28°-32°C
Aged for 18 months in oak barrels (80% new) made at the château cooperage.”

17.5 (3/18/10),
16.5 (9/30/10),
17 (5/5/11), &
17.5/20 (3/29/15) from jancisrobinson.com ,
+ 10 addt’l scores & 1 medal on wine-searcher's Tasting Notes pg.

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