Love the smell of it sausages, damp earth, raspberry/cherry and some floral notes. Then a light palate with fine dry grippy tannins - not much meat but plenty of structure with high acid/tannin. Finishes dry with some some tart cranberry flavours and a hint of bitterness. It’s a good wine for its appellation I think and one that needs food (of course). I’d give it a little time in the cellar too, perhaps. Rated : 88 Points Tasted : Nov08 Alcohol : 12.5% Price : $47 Closure : Cork Drink : 2008 - 2014 Gary Walsh; The Wine Front

Didier Chevillon, who works with his brother-in-law Jean-Louis Guillard, is primarily in charge of this large 20.4 ha domaine that has made considerable quality strides since 1999. And historically, the grands crus here were often purchased by Maison Leroy at one time though as I understand it, not today. The basic approach is 100% destemming followed by a relatively long cool maceration of 8 to 10 days at 10º C and then another 6 to 10 days of primary fermentations on 100% natural yeasts. During the fermentations punch downs are managed according to the characteristics of the vintage and the ripeness of the phenolics but Chevillon confirmed what my tastings had suggested which is that there is less extraction going on now than before and particularly so since 2003. The total élevage period lasts from 11 to 16 months with no fining but usually a light filtration. With respect to the 2005 vintage, Chevillon was frank, telling me that "there was really not much to do. Yields were normal and sugars were around 12.5% which we chaptalized on average to 13.5%. There was almost no sorting to speak of and because of the thick skins the color extractions came easily. I like the vintage and believe some great wines will come out of it. Burghound