Wines

Like the estate’s Margaux, the wine is dominated by Cabernet Sauvignon (averaging 75%) with a complement of Merlot. This wine is fermented in stainless steel tanks and is then racked into small barrel (none of which is new) for one year before being assembled and bottled. The Rey family produces approximately 12,000 bottles per year of their Haut-Médoc; each year we purchase 3,600 bottles of this production for the US market.

This small jewel of an estate produces a mere 15,000 bottles of Margaux per annum. We are fortunate to have access to at least 3,600 bottles per year (plus a small number of magnums and double magnums!) of this superb wine. Heavily dependent on Cabernet Sauvignon (at least three-fourths of the cuvée), this wine has a distinguished structure and complex flavors that beg for additional aging in the bottle. The élevage in barrel extends for eighteen months at which point the wine is bottled without filtration.