Clair's Savigny Les Dominodes, made from old vines, had a very deep color. The wine seemed rich but was also dry and very tannic in the finish. Normally this wine is a real heart stopper. At the insistence of his agent, Tim Marshall, Bruno Clair has begun to use the tricky Kisselguhr System to filter and fine his red wines. Could this be the reason this wine tasted less impressive than I had hoped?