Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Lowest shop price | 2009 / 750ml | ≈ $49.60Original CHF 41.00 | topwines.ch ↗ |
2023 Technical Specifications
Alcohol 13.5%
pH 3.54
Grape Varieties 53% Merlot, 45% Cabernet Sauvignon, 2% Petit Verdot
Region Haut-Medoc
Soil Lean, Sandy, Large quaternary gravel
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Second Fill Oak25%
Third Fill Oak25%
Oak Types French oak
Production Details Maturation lasted 12 months in French-oak barrels: 50% new, 25% once-used and 25% twice-used.
Sources: www.millesima.fr ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.3 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties 40% Cabernet Sauvignon, 45% Merlot, 15% Petit Verdot
Classification Cru Bourgeois Exceptionnel
Region Haut-Medoc
Vineyard Yield 22 hL/ha
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French oak
Production Details Maturation lasted 12 months in French-oak barrels, 50% new.
Tasting Notes Deep garnet; menthol, black cherry, blackberry and blueberry; rich attack, silky texture, integrated tannins, freshness, balance and length; integrated oak
2021 Technical Specifications
Grape Varieties 72% Cabernet Sauvignon, 21% Merlot, 7% Petit Verdot
Classification Cru Bourgeois Exceptionnel
Region Haut-Medoc
Soil Lean, Sandy, Large quaternary gravel
Vineyard Yield 42 hL/ha
Fermentation Vessels Stainless-steel tanks
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Second Fill Oak34%
Oak Types French oak
Production Details Vatting lasted 13–16 days. Maturation lasted 12–14 months in French-oak barrels—40% new and 34% once-used—and in tanks for the remaining 26%.
Sources: www.millesima.fr ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 13.0%
pH 3.64
Grape Varieties 50% Cabernet, 46% Merlot, 4% Petit Verdot; the source says only “Cabernet” and does not identify the subtype
Classification Cru Bourgeois Exceptionnel
Region Haut-Medoc
Soil Lean, Sandy, Large quaternary gravel
Vineyard Yield 35 hL/ha
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French oak
Production Details The wine matured for 12 months in French-oak barrels, 50% new.
2018 Technical Specifications
Grape Varieties 54% Cabernet, 42% Merlot, 4% Petit Verdot; the source says only “Cabernet” and does not identify the subtype
Region Haut-Medoc
Sources: www.kysela.com ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 14.0%
pH 3.57
Grape Varieties 54% Cabernet Sauvignon, 42% Merlot, 4% Petit Verdot
Classification Cru Bourgeois
Region Haut-Medoc
Soil Large gravel from the quaternary era
Harvest Dates Merlot: 22 September–10 October; Cabernet Sauvignon: 11–19 October; Petit Verdot: 17 October
Vine Age 35
Fermentation Vessels 32 temperature-controlled tanks
Oak Details 35% First Fill New Oak
First Fill New Oak35%
Oak Types French oak
Production Volume 230,000 bottles
Bottles230,000
Production Details Machine or manual harvesting was selected by plot and followed by two manual sorting operations on a vibrating table. Juice was settled before vinification; pre-fermentation maceration at 5°C lasted 4–6 days. Fermentation began at 15°C and was stabilized at 25°C, with two releases and one punch-down daily; final maceration at 28°C lasted 6–12 days. Total vatting lasted 3–4 weeks. Maturation lasted 12–15 months on fine lees in barrels, including 35% new and 50% one-year-old barrels.
2015 Technical Specifications
Alcohol 14.0%
pH 3.65
Grape Varieties 50% Cabernet Sauvignon, 46% Merlot, 4% Petit Verdot
Classification Cru Bourgeois
Region Haut-Medoc
Soil Large gravel from the quaternary era
Harvest Dates Merlot: 17 September–1 October; Cabernet Sauvignon: 30 September–8 October; Petit Verdot: 9 October
Vine Age 35
Fermentation Vessels 32 temperature-controlled tanks
Oak Details 35% First Fill New Oak
First Fill New Oak35%
Oak Types French oak
Production Volume 260,000 bottles
Bottles260,000
Production Details Machine or manual harvesting was selected by plot, followed by two manual sorting operations on a vibrating table. The must was clarified and cold-soaked at 5°C for 2–4 days; fermentation began at 18°C, with two rack-and-return operations daily and small-volume punch-downs, before a gradual rise to 28°C. Post-fermentation lees stirring and a final soak of 8–15 days followed. Vatting lasted 3–4 weeks. Maturation lasted 12–15 months on fine lees in barrels, including 35% new and 50% one-year-old barrels.
Sources: www.kysela.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2009 / 750ml | ≈ $49.60Original CHF 41.00 | topwines.ch ↗ |
| Wine-SearcherLWIN 1007491 | — | — | wine-searcher.com ↗ |