95 points, John Stimpfig for Decanter: "In his masterclass, chef de cave Richard Geoffroy explained that 2006 was another low acid vintage like '03 and '09, which meant it was quite a challenge to provide the usual DP precision and focus. Yet he clearly delivered, partly because he and his team worked especially hard on the yeast maturation and the way in which the wine developed 'sur lattes' (stored on their sides in the cellar). ‘It took a long time to develop – eight years, in fact. But it has certainly got there now.’ And at 12 years of age, this is really starting to hit its stride, with lovely citrus, apple and nectarine fruit inflected with savoury hazelnut, toast and brioche. It has super tension, texture and depth with wonderful length - and a long life ahead." (11/2018)