The grapes were picked manually and gently transported to the winery in boxes and refrigerated lorries. Once in the winery, the grapes were destemmed and crushed following the bordelais model. After fermenting, the wine was aged for 2 years in American oak barrels manufactured in-house —the first year in new oak and the second in barrels averaging 3 years in age. The wine was manually racked four times by the light of a candle. It was bottled in December
Wine Spectator(1995 Vintage) Rating: 83/100 - As reviewed by Wine Spectator on 05/31/00
Wine Spectator(1994 Vintage) Rating: 84/100 - As reviewed by Wine Spectator on 05/31/98
Wine Spectator(1989 Vintage) Rating: 82/100 - As reviewed by Wine Spectator on 04/30/95.
Robert Parker(2007 Vintage) Rating: 91/100 - As reviewed by Robert Parker on 12/07/2013