Blended from the 90-year-old vines in the Clos du Roy with other old vines. The grapes are entirely fermented as whole clusters, with a gentle extraction and 24 months ageing in cask, half new. The result is a wine of impressive concentration, with pronounced aromas of ripe plum and cassis, a floral edge, plus a distinct minerality. The texture is velvety and dense, with an abundance of fine-grained tannins and a superb, balanced persistence on the finish.