Technical Specifications
pH 3.85
Grape Varieties Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc
Cabernet Sauvignon50%
Merlot34%
Petit Verdot10%
Cabernet Franc6%
Drinking Window 2005-2035
Region Pauillac
Soil Deep gravel with clay and limestone subsoil (gunzian gravel mounds)
Harvest Dates 21 Sep 2000 to 9 Oct 2000
Fermentation Vessels Stainless Steel
Oak Aging 18 months
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French Oak
Production Details Harvest from September 21 to October 9, 2000. Vintage characterized by excellent phenolic maturity with strong concentration of anthocyanins and exceptional sanitary conditions. Fermentation in stainless steel vats followed by malolactic fermentation in tank. Aged in French oak barrels (50% new oak) for 18 months. Approximately 40% of harvest selected for grand vin. Total aging potential of 30+ years.
Tasting Notes
Nose: crème de cassis, roasted espresso, violets, toast, blackcurrant leaf, cedar
Palate: cassis, ripe strawberry, cherry, tobacco, minerality, dark chocolate, coffee, mocha, saffron spice, truffle, undergrowth, soft menthol
Food Pairing Lamb, Beef, Duck, Venison, Game, Grilled red meats, Truffle-based dishes, Aged cheeses, Rich meat dishes
Critics Ratings Robert Parker: 97
Robert Parker97