The Vintages

Here, we are only talking about our red wines, which have an aging potential that is worthy of the familiarity of the characteristics of every vintage.

:: 1996 : a rather rustic vintage, with aromatic hints of the animal kingdom, underwood, and well-structured tannins, which seems not to fear the weather other than its very slow development.

:: 1997 : the '97, which is a much cherished vintage, is the utmost in smoothness, silkiness, beautifully balanced, with very fine ripe-fruit aromas and lots of subtlety.

:: 1998 : this is a beautifully-aged vintage, yet still has a marked bouquet, an abundance of substance, very strong and ripe tannins, and a fullness and consistency worthy of the greatest vintages. To be stored in a wine cellar.

:: 1999 : it resembles the '97 through its elegance, smoothness, yet it possesses more powerful tannins. There are some very beautiful balances and lots of smoothness.

:: 2000 : a very aromatically classic and characteristic vintage, with coated tannins, ample volume, pure and genuine.
Regrettably, it is the only vintage without “Cuvée Les Lauves ", due to the dreadful fires in July, 2000.

:: 2001 : an outstanding vintage, with very high alcoholic content and significant maturation. It is noteworthy due to its flavors of fruit spirits, currants, and over-ripeness. The tannins are characteristic yet coated, with plenty of smoothness that lingers on the taste buds. Aged vintage, for example, but less classic than the 1998 vintage.

:: 2002 : although undervalued, this is a vintage that gives a great deal of delight. Indeed, the climate did not provide for great ripeness, hence powerful extractions were not rendered. Despite it all, this is a very fine, elegant, expressive wine, with some smoothness that lingers in the taste buds as well as a delicate balance.

:: 2003 : the year of "scorching heat" as we have often heard about! The wines are very ripe, and smooth with very prominent tannins. A bouquet which is a somewhat young quality, yet everything happens in the taste buds. You should not be afraid of letting it become refined for some years.