Page updated 15 Februuary 2002
2000 4 to 6 years 10 years and more 3 hours

Its balance, its fullness in the mouth with an elegant final evokes stoned fruits.
Will convince most wine lovers.

1999 3 to 8 years 12 years and more 4 hours
" It is undoubtedly the best wine in the history of the estate. " (Ref 06/2000) Very rich and harmonious, its powerful structure demands that we "forget" it for a certain time.
1998 2 to 5 years 10 years and more 4 heures
Comparable to the 1990. It is a very fragrant wine with a strong structure yet very delicate. Thus it is preferable to wait but it can be appreciated with red meat or farm poultry.
1997 0 to 3 years 3 years NO
A very good balance where the structure, the fruitiness and the fragrances are remarkably harmonized.
To drink with mild and scented dishes.
1996 Opening 6 years 2 hours
Wine of strong structure, very rich and warm. Red fruits and blackcurrant explode in the mouth, goes well with precooked dishes and red meat.
1995 Opening 7 years 3 hours
Rich and racy, its tannic structure refines it and develops a complex bouquet. Serve it with robust dishes: game, strong cheeses.
1994 Now 3 years 1 hour
Already pleasant to drink with red meats or poultry.
1993 Now 4 years 1 hour
It combines remarkably well with entrecôte au poivre or "shad à la bordelaise".
1992 To drink immediately Not really, it would be a shame NO
Take advantage immediately of the suppleness of this wine before it loses its fruitiness, with white meats and entremets.
1991 reached 2 years and more 1 hour
The beautiful balance of this very smooth wine is suited to delicately spiced dishes, snails à la bordelaise.
1990 reached 3 years and more 3 hours
Fine and complex, it expresses itself very well with lamprey à la bordelaise and all fermented cheeses.
1989 reached 5 years at least 2 hours
It took some time to open because of its rich and fleshy tannins. These are now developing an exceptional bouquet which explodes, especially with game and strong cheeses.
1988 reached 5 years 2 hours
It has acquired a very great delicateness. Its very complex nose and its fine tannins go perfectly with entrecôte à la bordelaise, chaource and savoury desserts or with chocolate.

Information on maturity and keeping depend upon the vintage, your cellar and your taste. The Cuvée Prestige is more structured and its nose is a little closed when young, be patient and choose more robust dishes than for the Cuvée Traditionnelle.
Decanting a wine consists of gently pouring it into a carafe at least an hour before serving it (while having an aperitif with friends). That enables it to take air and to thus express all its flavours. The oldest will leave their sediment in the shoulder of the bottle providing they are very carefully poured. If you do not have a carafe, open the bottle 1 to 2 hours earlier, take out a 1/4 glass (drip it) to increase the surface contact to air.
The ideal cellar for Bordeaux reds is a room that is a little damp and without light, at a constant temperature between 13 and 15 degrees. In a cellar at a lower temperature, the wines evolve more slowly and are thus preserved longer, however some have a problem in reaching their optimal maturity. If the temperature varies during the year, it does not damage the wine but it evolves more quickly. It is especially necessary to protect the bottles against abrupt changes or extreme temperatures to avoid " breaking " the wine or losing bottles which would become leaky.