2007 vintage
A deep ruby-red colour. A discreet nose of spices and undergrowth. A firm and straight wine on the palate. Aromas of spices and very ripe red and black fruits envelop a firm substance that bodes well for aging.
Ideal with: red meat and game (venison, wild boar)
Harvest: 7th September 2009
Awards: 93 - Wine Spectator

  2006 vintage
Harvest on September 27th, vatting for 21 days with pigeage and remontage twice a day. Maturing for 20 months in oak barrels (50 % new barrels). A bright ruby red colour. A lovely bouquet of wooden notes followed by aromas of undergrowth and truffles. Very full-bodied on the palate with present tannins forming a perfect harmony. A dynamic wine with persistent minerality.
Food matching: Tournedos Rossini, woodcock,
Aging potential: 8/10 years

2003 vintage:
comments by J.P RENARD tasting trainer at the BIVB.
Wine that displays astonishing keeping potential. With a vivid colour like most of the 2003 vintage, it requires a prolonged time to breathe in order to bring out its intense notes of ripe fruits and spices. Its considerably ample palate is dominated by tannins that are still firm. Must be kept before serving with meat and gravy or game. (5 to 10 years). Only for patient wine lovers!
Serving temperature: 16 °
Preserving: 8/10 years

2002 vintage:
comments by J.P RENARD tasting trainer at the BIVB.
“This ‘Clos Prieur’ is quite simply magnificent, with its intense ruby robe of perfect brilliance, it just invites you to drink. Its bouquet, of rare complexity, is captivating in its floral and fruit fragrances (peony, blackcurrant, blackberry, raspberry …). The palate, underscored by pleasant roasted notes, is not to be outdone. The whole is harmonious and full-bodied: rounded, smooth tannins, sweet. Although it is extremely good to drink now, it would be wise to wait a little longer. Goes well with the best meats.
Serving temperature: 16 °
Preserving: 4 /8 years
Awards: 2 ** Hachette Guide 2006