The big wine of the Saint-Emilion estate is made from 70% Merlot, 16% Cabernet Sauvignon, 7% Carmenére and 7% Petit Verdot. The grapes come from sandy, gravelly subsoil, from younger, maximum 20-year-old vines. After manual harvesting, the wine was fermented in steel tanks, then aged for 10 months in 255-litre new French oak barrels. Red berries and sweet spices on the nose, then ripe plum, vibrant acids and elegant barrel notes on the palate. Although it’s already outstanding, it may be worth laying it down.