Variety: 69% Merlot; 31% Cabernet Franc

Region of Origin: Saint-Émilion Grand Cru, Right Bank Bordeaux

Tasting Notes

Deep garnet with youthful purple highlights; the nose opens with black cherry, cassis and ripe plum, layered with violet, graphite and subtle cedar spice. With aeration, notes of cocoa, crushed stone and delicate tobacco leaf emerge, adding complexity. The palate is structured yet polished; concentrated dark fruits are supported by fine chalky tannins characteristic of the limestone plateau. Fresh acidity provides lift and precision, while restrained oak contributes hints of vanilla and spice without masking fruit purity. The finish is long, mineral and finely textured, showing impressive balance between richness and elegance

Winemaker and Winemaking

The winemaking is led by Jean-Philippe Delmas, Technical Director for Domaine Clarence Dillon, whose philosophy emphasises parcel-by-parcel vinification and precise tannin management to express terroir definition. Grapes are hand harvested and carefully sorted before fermentation in temperature-controlled vats; extraction is tailored to each parcel to maintain aromatic clarity and structural harmony. Malolactic fermentation occurs in barrel for selected lots, enhancing texture and integration. The wine is matured for approximately sixteen to eighteen months in French oak barrels, a portion new, providing subtle framing rather than dominant oak influence.

The Vineyards

The estate occupies elevated slopes and plateaus overlooking Saint-Émilion, where limestone and clay-limestone soils deliver natural drainage, mineral tension and consistent ripening conditions. Formerly part of Château Tertre-Daugay, the vineyards were revitalised after acquisition by Domaine Clarence Dillon in 2011, with extensive replanting, parcel selection refinement and sustainable viticultural practices introduced. Low yields, meticulous canopy management and careful harvest timing ensure optimal phenolic maturity.