Grape blend: 60% cabernet vignonsau, 35% t,merlo 5% petit verdo
Harvest: September 29 to October 14th.
Awards:

The Wine Spectator: 90 smart Buy  

Offers a dark, plush feel, with roasted fig and warm currant preserves notes flowing over dark tobacco and bittersweet cocoa flavors, followed by a solid, tarry-edged finish. Drink now through 2019.

Jancis robinson : 16.5.
Decanter.com : Best value wines .

Classification
Cru Bourgeois Supérieur of Haut-Médoc in 1932 and Cru Bourgeois Exeptionnel in the 1966 contest. 

Geographic Situation
In the St Laurent Més;doc area and in the direct neighbourhood of the vineyards of GruaudLarose, Lagrange, Belgrave, Camensac and Lanessan. 

The Vineyardis made up of 45 hectares (113 acres) of a single tenant, planted on a mound of first class gravel on a base of iron rich sandstone, a little more sandy to the east, a little more clayey to the west.
The vine varieties are of 60% cabernet sauvignon, 3% petit verdot and 37% merlot.
The average age of the vines is 25 years old.
The density of plantingis the traditional 10.000 vines per hectare.
Harvesting is 70% manual and 30% machine. 

The winemaking follows very much the pattern of the " Grand Cru " chateaux. The grapes are destalked, then slightly crushed and sent into fermentation vats which are either stainless steel or cementwith an epoxycoating and allways thermo-regulated.
Fermentation is lead at the temperature of 28/30° celsius with light " over the top " pumping for a soft extraction of the skins.
The maceration can last up to three weeks. 

The ageing of 12 months is made exclusively in the 1.000 french barrels of 225 L., of which 25% are renewned each year.
The wine is fined with eggwhites and finally bottled at the vineyard 20 months after it is harvested.