Made from a blend of 80% Tannat, 20% Cabernet Sauvignon planted on steep south+ south-west facing slopes of clay with large pudding stones yielding 5-6 bunches per vine so about35 hl/ha. Around 60-80% new barrels used for ageing. Malolactic fermentation is done in barrel and aged 12-14 months on lees and the wine is bottled without filtration. A smooth, deep wine, subtle notes of red fruit coulis, fine tannins, and controlled power culminating in an elegant, persistent finish. Wonderful now for its intense vibrant fruit and will age superbly for 20 or more years with good cellaring.