This too is exceptionally pretty with its perfumed aromas of essence of plum, violet, earth and once again a gentle application of wood influence. The rich, full-bodied and succulent large-scaled flavors possess a beguiling mix of power, vibrancy and delineation that also characterizes the beautifully long and balanced finish where the only nit is a forgivable trace of warmth. Good stuff though again, patience advised.

One third whole bunch, 50% new oak. Up to 2015 this cuvee was made all whole cluster but the cool clay soils need something gentler. Firm medium density purple, a good concentration of fruit. The northern end of the plot got a bit frosted. I like the smooth rounded mouthful of almost ripe fruit, before the sense of coolness and the tannins come back behind. Good structure for long term ageing.

(vinified with one-third whole clusters and aged in 50% new oak; the crop level was between 35 and 40 hectoliters per hectare, with only about 15% of the fruit lost to the frost): Healthy dark red. Slightly medicinal scents of black cherry and menthol. The palate offers an attractive blend of fruit sweetness and salty minerality, with its dark fruit flavors complicated by subtle soil tones. The tannins are suaver than in recent vintages, which allows the wine's middle palate to convey more early personality. Sieve told me he cut back on his use of whole clusters here in 2016. The estate's vines are on clay-rich soil in what Sieve described as the northern and middle third of the cru. (ST)