Situated northeast of the town, the vineyards surround those of Château Rayas. Spread over 70 hectares the soils vary greatly, from sand to quartz (galets) and clay/limestone outcrops. This diversity of soil and exposure adds complexity to the blend, with the fruit from the sandier soils lending aromatic elegance and that from the galets giving power and intensity. The vines are over 65 years in age and the fruit gains incredible levels of concentration as a result.

The fruit was handpicked, then destemmed and crushed before fermentation at 25°C in stainless steel tanks. Natural yeasts were used with regular délestages and gentle pumping over during the fermentation process which lasted around 30 days. Malolactic fermentation was over by mid-December. 10% of the wine was aged for eight months in 600 litre French oak barrels. This wine is dark ruby red in colour. On the nose, there are intense aromas of cherries and raspberries with notes of herbs, liquorice and black pepper. It has a lively acidity with a good concentration of supple tannins evolving towards graphite notes. A long, lingering finish.