A broodingly backward giant at full maturity: this 3.68-hectare, family-owned Saint-Émilion from the Sarpe plateau shows meaty aromatics of charcuterie over Black Forest cake and plum pudding, anchored by leather and cedar. Medium to full-bodied with satiny tannins and remarkable freshness, the palate echoes barbecue smoke, graphite, blackberry, and plum—flavors that will continue evolving for decades. Monumental architecture and staying power from a benchmark vintage.