Saint-Émilion

Pair with steak and duck fat fries, roasted pork and chicken liver paté.

A Combination of the highest respect for the expression of terroir and a lack of compromise in the continuous search for the best quality, notably through a total yield control and a dedication to the best maturity.

Depending on the vintage, the full ageing process can last anything between 12 to 16 months. It is only the tasting of each individual batch that will dictate if/when they are ready to join the final blend.

Once harvested, the grapes are brought back to the cellar, where they are carefully sorted before being fully destemmed and eventually crushed and poured in our concrete tanks.

When my grandfather Guy Thoilliez - then régisseur (vineyard manager) at Château Monbousquet - succeeded his father at the family winery he didn't want to create a product meant to stand in the company of the world's finest but rather worked hard to craft a wine of which he could be proud worth sharing with his family and friends. And since I have taken over from him in 1997 I have tirelessly tried to live up to his legacy and I have entered a compromiseless search for the purest quality through the highest respect of our terroir and its fruits.