(2010) One kilogramme per plant yield, long pre-ferment cold maceration, punching down in open top fermenters. 10 months in oak, 20% new. Dark, more earthy and brooding concentration. Quite bold fruit and a touch of something smoky and herbal, like sage leaves. The palate has more tannin than the other cuvees, with a grippy core and good acidity, and a deep, structured fruit. That hint of leafiness is still there, helping to add freshness. £17.50, The Wine Society