PV Tasting Notes
Another of the more consistent producers over the past two decades who have potentially made the finest wine ever produced this year. Ultra low yields have created a superb wine, loaded with sweet black fruits, smoke, and espresso notes. It is ripe, lush and rather hedonistic with layers of glycerine and a long velvety finish, a wonderful St Emilion to enjoy now.Independent Review
90-92 points Robert Parker - The Wine Advocate April 2009
From a 35-acre vineyard owned by Sylvie Pourquet, this 2008 was produced from yields of 20 hectoliters per hectare. A blend of 70% Merlot and the rest Cabernet Sauvignon and Cabernet Franc, it displays outstanding density as well as sweet, mineral-laced black fruits interwoven with hints of smoke and oak. Full-bodied, pure, and nicely layered with moderate tannin, and very good acidity, it will benefit from 2-3 years of cellaring, and drink well for 10-15 years.
Serve this with all manner of great foods like, Beef Tartare, Beef Carpaccio with spicy olive oil, Roast beef with Yorkshire pudding, Seared beef fillet, Beef Tagliata, Poached fillet of beef on red peppers, Beef stroganoff, Blackened beef steak, Tournedos Rossini with Madera Sauce, Beef olives with kidney gravy, Slow roasted four rib, Seared beef fillet, Beef and shiitake mushroom stir fry, Salt beef and horseradish mash, Sweet tangy chilli beef, Braised shin of beef, Roast fillet of lamb, Navarin of lamb, Braised duck legs, roast duck breasts and red cabbage slaw, Duck with soy, diced plum and honey, Pan-roasted duck with cherry sauce, Pan-roasted partridge with creamed Brussels sprouts and chestnuts, Roast grouse with neeps, savoy sausage and whisky honey sauce, Honeyed crispy duck, Venison with blueberries, Roasted venison with chocolate vinaigrette.