Robert Parker's Wine Advocate

Wines are very rarely dry because Pierre picks his grapes 'late, ripe and with brown seeds.' The objective is to produce intense, well-structured, mineral wines with a great aging capacity. 'You need fully ripe and not just sweet grapes to produce complex and perfectly balanced wines,' he says. 'You can taste the mineral character of the soil even in highly concentrated sweet wines, if you have the patience to wait... We do our work in the vineyard throughout the year, so we don't need an enologist. We taste our grapes and when they taste really good, so ripe and perfectly balanced, we pick them. Often enough, we start harvesting when colleagues already pick their Vendanges Tardives.