2007 vintage:
A bright carmine-red colour. The still very fresh nose evokes aromas of fruit stones preserved in brandy and vanilla. The fairly soft body is supported by unctuous and sweet tannins. A somewhat reserved wine.
Ideal with: game birds (pigeon, pheasant, partridge), matured Burgundian cheeses.
Harvest: 7th September 2009
Awards: 93 - Wine Spectator

  2006 vintage:
Harvest on September 27th, complete destemming, vatting for 21 days with pigeage and remontage twice a day. Maturing for 20 months in oak barrels (80 % new barrels). A bright ruby red colour and a bouquet of raspberries. The attack on the palate is discrete, yet followed by a full body. A wine of superb density thanks to firm, but not exceedingly strong tannins. The finish is marked by subtle hints of truffle with an elegant touch of minerality.
Food matching: Roe venison, leg of lamb.
Aging potential: 10/12 years
Awards: Gold medal at the Concours Général Agricole de Paris

2003 vintage:
A sublime sparkling dark red robe. A fabulously rich nose dominated by notes of black fruits (blackcurrant, blackberries) and spices (tobacco, pepper). The palate, with delicate floral aromas, has an astonishing presence, interwoven with fine quality tannins. The extended but by no means aggressive finish is typical of the great keeping wines. A superb wine, should be kept at least 5 to 10 years before submitting it to our impatient taste buds.
Serving temperature: 16 °
Preserving: 8/10 years
Awards: Hachette Guide 2007

2002 vintage:
An intense cherry red robe with bluish hints; a pure and subtle nose with aromas of well-ripened fruits accentuated by a well-structured woody fragrance lending finesse. Palate combining volume and a firm body endowed with fine tannins .
Serving temperature: 16 °, best drunk with red meats, cheeses.
Preserving: 8/12 years
Awards: silver medal at the Paris “Concours Agricole” in 2004.