The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's 50 best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.
There is no translation for the word "terroir" and it comes from the inheritance of several generations of winemakers who, over the years, carefully noticed the places where the best grapes grew. For example, the vine of cabernet sauvignon ”the king of grape vines in the Médoc”, requires a long ripening period and prefers well-drained gravel soils. While merlot is more sensitive to drought. It is planted on a cooler soil which can contain more clay (good water retention).
A great wine also comes from vines of a certain age with roots going deep into the ground (minimum of 15-20 years of age). Our parents or grandparents often planted them. This wine is to be appreciated after at least 10 years and up to 30-50 years of ageing. Thus, all the work we do is handmade and this great wine is the result of a long chain.
Drought and cool temperatures contribute to optimal ripeness
The sum of summer temperatures in 2010 was close to that of summer 2009 (962°C compared to 982°C), but decidedly chillier than those of 2005, which totalled 1052°C. These cool temperatures had a substantial influence on the balance of our wines, preserving a good level of acidity and attractive aromatic freshness.
Very little rainfall (only 267 mm) from March to August 2010 generating a drought of similar intensity to that of 2005, when only 227mm of rain fell.
Another feature of the 2010 vintage is the low temperatures above all in the first three weeks of August, which made for the preservation of good levels of acidity in the grapes while also maintaining attractive aromatic freshness.