A tiny production of 1,200 cases ensures that not much of this wine is available, but it is one of the top dozen or so St.-Emilions produced since proprietors Chantal and Gerard Perse took over the estate. Cropped at 30 hectoliters per hectare, the wine enjoyed a 32-day maceration, malolactic in barrel, and aging on its lees. The result is an impressive inky/purple-hued 2006 offering up notes of crushed rocks, black raspberry jam, cold steel, flowers, and spice, and a terrific, full-bodied mouthfeel with no heaviness. Having already absorbed much of its new oak, it is rich and pure with excellent precision, length, and aging potential. -Robert Parker