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94-97 Points | Stephen Tanzer's IWC - July 2012
(3.83 pH; 6.2 g/l total acidity 150 g/l residual sugar): Bright golden yellow. Captivating aromas of fresh white flowers, acacia honey, guava and marmaladey botrytis. Smooth and seamless in the mouth, displaying knockout flavors of pineapple, pomelo (rather than grapefruit, which has an element of bitterness that is absent in this wine), English custard and honeyed mango. The finish is extremely long, very sweet and dense, but this come across as a politely styled, very refined version of Raymond-Lafon owing to its harmonious acidity. This outstanding wine is the result of six different tries occurring between September 19 and October 5, but only the middle four went into the grand vin, with the first and last pickings used for the estate's second wine.