(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
Author: Stephen Tanzer
Issue: July/August 2006
Burghound | Rating: 91
This was significantly reduced and as a consequence, there was virtually no nose and while the flavors were rich, full, powerful, driving and seriously long, it's odd just how reduced the nose was. Time will tell and my score offers the benefit of the doubt but with a caution.