2023 Technical Specifications
Alcohol 13.1%
pH 3.7
Total Acidity 3.7 g/L
Grape Varieties 54% Cabernet Sauvignon, 46% Merlot
Drinking Window Enjoyable as of the March 2026 producer tasting and over the following 20 years.
Classification AOC Pauillac
Region Pauillac
Harvest Dates 12 September–4 October 2023; Merlot 12–22 September, Cabernet Franc 16 and 21 September, Petit Verdot 19 September, Cabernet Sauvignon 23 September–4 October
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Bottling Date 15 May 2025
Production Details Maceration was maintained at 25–27°C, with extraction concentrated in mid-fermentation and post-fermentation maceration adjusted by daily tasting. Merlot was drawn off 30 September–12 October and Cabernet 10–24 October. Malolactic fermentation occurred under pomace; separate batches were transferred to barrels by 4 November. Maturation lasted 18 months in 40% new barrels and 60% barrels used for one vintage.
Tasting Notes Intense ruby; fresh black fruit, smoke, wood and menthol; fresh, slightly sweet attack; round, fleshy palate with blackcurrant, black cherry, spices and cocoa; persistent spicy, cherry and mineral finish.
Sources: wines.axamillesimes.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 14.5%
Grape Varieties 55% Merlot, 45% Cabernet Sauvignon
Drinking Window Recommended from five years of age and for over 20 years.
Classification AOC Pauillac
Region Pauillac
Harvest Dates 8 September–3 October 2022; Merlot 8–21 September, Cabernet Franc 21 and 27 September, Petit Verdot 19 September, Cabernet Sauvignon 19 September–3 October
Fermentation Vessels Wooden and stainless-steel vats
Indigenous Yeast Yes
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Bottling Date 16 May 2024
Production Details Gravity loading and smaller wooden and stainless-steel vats supported plot selection. An extended cold pre-fermentation period preceded fermentation with vintage wild yeast. Maceration was maintained at 25–27°C, extraction focused on mid-fermentation, and post-fermentation maceration was adjusted by daily tasting. Merlot was drawn off 29 September–11 October and Cabernet 10–24 October. Malolactic fermentation occurred under pomace and transfer of separate batches to barrels was complete by 4 November. Maturation lasted 18 months in 40% new barrels and 60% barrels used for one vintage.
Tasting Notes Dense, dark colour; fresh, fine and expressive nose with smoke, mocha, ripe Morello cherry and menthol; fresh, full-bodied attack; taut palate with cherry, vanilla and fresh almond; long, coated, limestone-mineral finish.
Sources: wines.axamillesimes.com ↗ · Compare this vintage
2021 Technical Specifications
Grape Varieties 63% Cabernet Sauvignon, 37% Merlot
Classification AOC Pauillac
Region Pauillac
Harvest Dates Merlot 27 September–1 October 2021; Cabernet Sauvignon 30 September–7 October 2021
Fermentation Vessels Wooden and stainless-steel vats
Indigenous Yeast Yes
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Bottling Date 16 May 2023
Production Details An extended cold pre-fermentation period preceded fermentation with vintage wild yeast from old Cabernet Sauvignon plots. Maceration ran at 24–29°C, extraction focused on mid-fermentation, and post-fermentation maceration was adjusted by daily tasting. Merlot was drawn off 14–24 October and Cabernet 26 October–2 November. Malolactic fermentation occurred in vats, with separate batches transferred to barrels in mid-November. Maturation lasted 18 months in 40% new barrels and 60% barrels used for one vintage.
Tasting Notes Intense gleaming ruby; black cherry, Ente plum, wood and liquorice; round, fresh attack; ample, tense palate with iris, light tobacco, spices and fresh almond; tight, chalky finish.
Sources: wines.axamillesimes.com ↗ · Compare this vintage
2020 Technical Specifications
Grape Varieties 55% Merlot, 45% Cabernet Sauvignon
Classification AOC Pauillac
Region Pauillac
Harvest Dates Merlot 14–22 September 2020; Cabernet Sauvignon 22–30 September 2020
Natural Yeast Yes
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Bottling Date 25 May 2022
Production Details Grapes underwent plot and intra-plot selection followed by manual and optical sorting. Natural yeast was added early for bioprotection. Alcoholic fermentation began at 25–30°C; maceration lasted 15–25 days, with early extraction intended to favour skins while limiting seed tannins. Malolactic fermentation occurred in vats, followed by transfer of separate batches to barrels in October–November for fine-lees ageing. Maturation lasted 18 months in 50% new barrels and 50% barrels used for one vintage.
Tasting Notes Intense garnet with purple glints; fresh fruit, blackcurrant, red berries and menthol; supple, fresh attack; taut, fleshy palate with red and black fruit and spices; juicy tannins; long liquorice-and-menthol finish.
Sources: wines.axamillesimes.com ↗ · Compare this vintage
2019 Technical Specifications
Grape Varieties 53% Merlot, 47% Cabernet Sauvignon
Classification AOC Pauillac
Region Pauillac
Harvest Dates Merlot 18 September–1 October 2019; Cabernet Sauvignon 30 September–11 October 2019
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Bottling Date 1 Jun 2021
Production Details Maturation lasted 18 months in 50% new barrels and 50% barrels used for one vintage.
Tasting Notes Intense ruby; fresh fruit, blackcurrant, blueberry, spices and pepper; voluminous, silky attack; juicy, deep and taut tannins; structured, sleek and long finish with refined spice.
Sources: wines.axamillesimes.com ↗ · Compare this vintage
2018 Technical Specifications
Grape Varieties 54% Cabernet Sauvignon, 46% Merlot
Classification AOC Pauillac
Region Pauillac
Harvest Dates Old-vine Merlot 24–25 September 2018; Cabernet Sauvignon 3–10 October 2018
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Bottling Date 26 May 2020
Production Details Plot and intra-plot selection and sorting preceded a gradual temperature increase and progressive extraction during fermentation. Temperatures were maintained at 25–29°C and maceration lasted 18–23 days. The wine was transferred to barrels by the end of November. Maturation lasted 18 months in 50% new barrels and 50% barrels used for one vintage.
Tasting Notes Deep, dense colour; precise, fresh and expressive black-fruit nose; opulent attack; powerful, fresh palate with increasingly dense and deep tannin; structured, racy finish; rich, intense and juicy.
Sources: wines.axamillesimes.com ↗ · Compare this vintage
2016 Technical Specifications
Grape Varieties 55% Merlot, 45% Cabernet Sauvignon
Classification AOC Pauillac
Region Pauillac
Harvest Dates Merlot 4–10 October 2016; Cabernet Sauvignon 17–18 October 2016
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Bottling Date 4 Jun 2018
Production Details Stringent plot selection was followed by slow extraction tailored to each terroir. Temperatures were maintained at 27–29°C, maceration lasted 19–27 days, and running off was completed at the end of November. Maturation lasted 18 months in 50% new barrels and 50% barrels used for one vintage.
Tasting Notes Intense deep black colour; very ripe red fruit, Morello cherry and cocoa; supple, round, elegant and mellow attack; subtle refined tannins; long, fleshy finish.
Sources: wines.axamillesimes.com ↗ · Compare this vintage
2010 Technical Specifications
Alcohol 13.5%
Grape Varieties 50% Merlot, 50% Cabernet Sauvignon
Classification AOC Pauillac
Region Pauillac
Harvest Dates 1–18 October 2010; Merlot was picked first, followed by Cabernet from 10 October
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Bottling Date 8 Jun 2012
Production Details Must from each plot was vinified separately. Maceration lasted 18–25 days and was adjusted through tasting for extraction. Malolactic fermentation occurred in vats, followed by regular transfer to barrels with fine lees. Maturation lasted 18 months in 50% new barrels and 50% barrels used for one vintage.
Tasting Notes Very deep, nearly black colour; strawberry, rose petal, ripe black fruit; pronounced but refined tannins; full, distinguished mid-palate; smooth, refreshing and lively finish.
Food Pairing Strongly flavoured dishes, particularly fine beef steaks
Sources: wines.axamillesimes.com ↗ · Compare this vintage
2009 Technical Specifications
Alcohol 13.5%
Grape Varieties 60% Merlot, 40% Cabernet Sauvignon
Classification AOC Pauillac
Region Pauillac
Harvest Dates Merlot 29 September–2 October 2009; Cabernet Sauvignon 5–9 October 2009
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Bottling Date 7 Jul 2011
Production Details Grapes were meticulously sorted in the vat house. The source reports rapid polyphenol extraction during winemaking. Maturation lasted 18 months in 50% new barrels and 50% barrels used for one vintage.
Tasting Notes Intense deep purple-tinged colour; Morello cherry and strawberry; pronounced but refined tannins; fresh mineral character; harmonious, powerful and distinguished with rich, creamy fruit.
Food Pairing Dishes featuring prominent spices
Sources: wines.axamillesimes.com ↗ · Compare this vintage
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1014150 | — | — | wine-searcher.com ↗ |