(four barrels produced, vs. a normal seven) Very ripe aromas of peach, marzipan and sweet vanillin oak. Fat, full and rich, with a soil-driven note of iodine but some dominant sweet oak today. Another barrel: Purer, more vibrant citrus aroma. More elegant and more typical in the mouth, and longer on the finish. This barrel, by the way, came from Stephane Chassin, who left Seguin-Moreau and started his own tonellerie; Cournut told me he uses a good percentage of these barriques