Proprietor Bruno Laporte may have produced his finest wine to date with this 2003. From a clay, limestone, and gravel vineyard, it is a deep ruby/purple-hued St.-Emilion offering sweet blackberry, currant, and cherry fruit intertwined with espresso and toasty new oak characteristics. Pure, medium-bodied, and concentrated, with notions of wet stones in the background, it is a long, substantial effort that should sell at a realistic price. Anticipated maturity: 2007-2014.

Spicy, toasty oak, black cherry, and currant scents emerge from this dark ruby/purple-colored 2001. Muscular, monolithic, and medium-bodied, with fine depth as well as richness, it requires 2-3 years of cellaring, and should drink well for a decade.

Easily as good as the 1998, and one of the finest wines yet made at this estate, the deep ruby/purple-colored 2000 is an elegant, delicious, sexy, open-knit effort displaying abundant quantities of currant and black cherry fruit, moderate tannin, and an excellent finish. Unlike most vintages, it will require 1-2 years of cellaring; it will keep for 12 years. Anticipated maturity: 2005-2012.

Elegant, herb-tinged black cherry fruit is followed by a medium-bodied, soft, lighter-styled wine that will provide competent drinking over the next 5-6 years.