The 1983 Crème de Tête is simply gorgeous, revealing a deep, complex bouquet with aromas of pineapple, apricots, spring flowers, caramel and curry. Medium to full-bodied, seamless and fleshy, it’s beautifully bittersweet and tense, culminating in an ethereal, fruit-driven finish. Although it may not be suited for extended aging, it will surely provide ample pleasure in the immediate future.

The harvest began at the end of September with a high concentration and good development of Botrytis. The weather was hot and sunny, 3 passes through the vineyard were successfully made up to the middle of October. Last pass was made at the end of October in very good conditions with excellent Botrytis. 90% Sémillon, 8% Sauvignon and 2% Muscadelle, aged 18 years in concrete vats. This was definitely the best of the six vintages tasted on this occasion, with the most marked acidity and freshness. Pear, grapefruit and maybe orange-flavoured brandy snaps (ie sweet ginger touches). Lithe, long and quite delicate despite the intense sweetness. (JH)