Currently in conversion to organic and biodynamic farming, this 8 hectare vineyard comprising clay and limestone soils lies to the north of Pauillac. The wine spends 18 to 24 days fermenting in stainless steel before aging in oak barrels for 12 months.
The style is fresh and elegant, more subtle than you might expect for such a warm year with fine, linear fruit and supple tannins.
Great with red meats served with fruity sauces. If you're feeling retro, try roast duck with cherries.