In winemaking, the idea is to extract from the grapes their best components, while the yeasts, in developing, transform the sugars in the grapes into new yeast and alcohol. Fermentation and maceration take place in both cement vats and stainless steel tanks, under strict surveillance and with numerous pumping-over. Maceration varies in length, depending on the characteristics of individual vintages, anywhere from around 8 to 35 days.

The malolactic fermentation, the natural transformation of one of the acids found in young wines, takes place, in part, in barrels. The wines evolve for 24 months, and during their stay in barrels, they progressively separate from their lees, which we especially take care of, in order to enhance complexity. Dark and dense, with beguiling aromas of fruit and spices. The bouquet of advanced aromas develops after some years of bottle aging enhancing the pleasure of tasting. In the mouth, the entry is imminent, then comes mouth-filling volume, and at the end are ripe tannins which assure excellent aging capability. The general balance is always elegant, more aromatic than powerful, characteristic of traditional Margaux.

The drought set in from December 2002, and it was certain from May that the vintage would be early. The year will be remembered for its record heat and summer drought, with average temperatures in June and July 3°C higher than normal, and 5°C for August. July temperatures exceeded 40°C, August was very hot too, as was early September, while the rest of the month was normal. Thanks to the excellent gravel from the Margaux terroirs, the vegetative cycle of the vine was not however greatly modified, and maturity was reached gradually. We chose to wait, before harvesting, until the skins were able to release their color until the cool nights favored the appearance of the aromas, and until the tannins softened.

In December 2003 when these notes were taken, the young wines were strongly colored. The Merlots are very ripe, and aromatic, with exceptionally supple and pleasant tannins. The Cabernets are more lively, very elegant, and surprisingly fresh.