International Wine CellarGood red-ruby. Currant and spices on the nose, along with a distinct peppery, herbal element. Juicy and sweet but peppery in the mouth; there's good finesse of texture here but the greenness is rather pronounced today. Next to the St. Pierre, also managed by Jean-Louis Triaud, this wine comes off as a bit dry. Technical director Remi di Costanzo told me he did not chaptalize but did use his Entropie machine to concentrate the cabernet sauvignon.